- Sep 24, 2006
- 11
- 10
First let me tell you my first smoked brisket was both outstanding and merely good.
Yesterday was the Jewish New Year and for the dinner celebration at my sister and brother-in-lawsâ€[emoji]8482[/emoji] I smoked two 5 lb. briskets. Traditionally, we bring the brisket and my wife makes it in the oven with dried onion soup packets and other ingredients that result in a good, but predictable dish. I got a Brinkman electric and took over the brisket duties.
My philosophy is that cooking is art and science, and before I try to become an artist, I better have the basics of the science down first. Follow tried and true recipes before substituting or monkeying with it. I hate it when someone making fettucini alfredo substitutes skim milk for heavy cream because theyâ€[emoji]8482[/emoji]re on a diet and then complains that it tastes bad. Likewise, I donâ€[emoji]8482[/emoji]t get the lady on another forum, who complained her smoked brisket was tough and dry when she smoked it at 220 for two hours and then stuck it in the oven at 350 wrapped in foil and insisted that couldnâ€[emoji]8482[/emoji]t have been the reason.
Getting up at 6 a.m. I followed Dutchâ€[emoji]8482[/emoji]s sticky on the Basic Brisket Smoke. I put some of my favorite rub on the meat, some hickory in the smoker and left plenty of time for dinner at 6 p.m. Using a digital meat thermometer the briskets were ready for foil and apple juice when I left for synagogue at about 10:30. Figuring the meat is in foil and heat is heat, I put them in the oven at 220. Part-way through the service it was clear we were gonna be there 1.5 hours longer than anticipated. My wife understood when I asked for the car keys, drove home to lower the heat and tend to the meat so it wouldnâ€[emoji]8482[/emoji]t overcook.
What a woman!
At 3:30 I stuck the foiled meat in a cooler and wrapped it in towels. We got to my in-laws at 5:30 and at about 6:00 my brother-in-law sliced the brisket.
I tasted a slice and gave a slice to my wife.
The brisket was tender.
The brisket was succulent, with clear juice oozing from each thin slice.
The brisket was flavorful.
The rub was great.
The brisket was awesome!
Then it hit me. Not everyone had arrived and we hadnâ€[emoji]8482[/emoji]t even sat down for dinner. They were going to put the sliced brisket in a pan, cover it with foil and stick it in the oven to stay warm. They said, “the gravy will keep it moist.â€
Over the next hour, while people came and we ate the first two courses, I was thinking about the sliced brisket in the oven getting dry.
I knew it when my bro-in-law asked to slice it.
I knew it when they took it out of the cooler.
I knew I shouldâ€[emoji]8482[/emoji]ve just told them not to slice it until it was ready to be served.
When it finally arrived at the table, the brisket was good. My brother-in-law noticed the “smoke ring,†something I knew nothing about, but he saw it on tv. Iâ€[emoji]8482[/emoji]m not above wanting compliments and there were none. Iâ€[emoji]8482[/emoji]m a pretty fair cook and if I put in the time and effort like it when I “uncork a great one†and people tell me “These are the best ribs Iâ€[emoji]8482[/emoji]ve ever had!†None of that.
My wife took some leftovers and they were pretty tasty today.
Next time I wonâ€[emoji]8482[/emoji]t let anyone mess with my brisket.
Yesterday was the Jewish New Year and for the dinner celebration at my sister and brother-in-lawsâ€[emoji]8482[/emoji] I smoked two 5 lb. briskets. Traditionally, we bring the brisket and my wife makes it in the oven with dried onion soup packets and other ingredients that result in a good, but predictable dish. I got a Brinkman electric and took over the brisket duties.
My philosophy is that cooking is art and science, and before I try to become an artist, I better have the basics of the science down first. Follow tried and true recipes before substituting or monkeying with it. I hate it when someone making fettucini alfredo substitutes skim milk for heavy cream because theyâ€[emoji]8482[/emoji]re on a diet and then complains that it tastes bad. Likewise, I donâ€[emoji]8482[/emoji]t get the lady on another forum, who complained her smoked brisket was tough and dry when she smoked it at 220 for two hours and then stuck it in the oven at 350 wrapped in foil and insisted that couldnâ€[emoji]8482[/emoji]t have been the reason.
Getting up at 6 a.m. I followed Dutchâ€[emoji]8482[/emoji]s sticky on the Basic Brisket Smoke. I put some of my favorite rub on the meat, some hickory in the smoker and left plenty of time for dinner at 6 p.m. Using a digital meat thermometer the briskets were ready for foil and apple juice when I left for synagogue at about 10:30. Figuring the meat is in foil and heat is heat, I put them in the oven at 220. Part-way through the service it was clear we were gonna be there 1.5 hours longer than anticipated. My wife understood when I asked for the car keys, drove home to lower the heat and tend to the meat so it wouldnâ€[emoji]8482[/emoji]t overcook.
What a woman!
At 3:30 I stuck the foiled meat in a cooler and wrapped it in towels. We got to my in-laws at 5:30 and at about 6:00 my brother-in-law sliced the brisket.
I tasted a slice and gave a slice to my wife.
The brisket was tender.
The brisket was succulent, with clear juice oozing from each thin slice.
The brisket was flavorful.
The rub was great.
The brisket was awesome!
Then it hit me. Not everyone had arrived and we hadnâ€[emoji]8482[/emoji]t even sat down for dinner. They were going to put the sliced brisket in a pan, cover it with foil and stick it in the oven to stay warm. They said, “the gravy will keep it moist.â€
Over the next hour, while people came and we ate the first two courses, I was thinking about the sliced brisket in the oven getting dry.
I knew it when my bro-in-law asked to slice it.
I knew it when they took it out of the cooler.
I knew I shouldâ€[emoji]8482[/emoji]ve just told them not to slice it until it was ready to be served.
When it finally arrived at the table, the brisket was good. My brother-in-law noticed the “smoke ring,†something I knew nothing about, but he saw it on tv. Iâ€[emoji]8482[/emoji]m not above wanting compliments and there were none. Iâ€[emoji]8482[/emoji]m a pretty fair cook and if I put in the time and effort like it when I “uncork a great one†and people tell me “These are the best ribs Iâ€[emoji]8482[/emoji]ve ever had!†None of that.
My wife took some leftovers and they were pretty tasty today.
Next time I wonâ€[emoji]8482[/emoji]t let anyone mess with my brisket.
