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(Epicurious)   Need to up your brisket game? Here are several unexpected ways to do that   (epicurious.com) divider line
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949 clicks; posted to Food » on 10 Apr 2019 at 5:20 PM (9 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



35 Comments     (+0 »)
 
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2019-04-10 05:34:00 PM  
DNRTFA, but I'm guessing sous vide is on the list.
 
2019-04-10 05:36:10 PM  
No, I just need to learn how to get by without the Texas Crutch and I'll be good.
 
2019-04-10 05:45:14 PM  

Gough: DNRTFA, but I'm guessing sous vide is on the list.


Interestingly no. Lots of braising, grilling, smoking. And a lot of delicious sounding glazes and marinades.
 
2019-04-10 05:46:26 PM  

Thosw: No, I just need to learn how to get by without the Texas Crutch and I'll be good.


The Texas crutch not only saves time, it also is a way to save all the juices that would have been lost with an unwrapped method. Save this juice in the fridge so that it separates. The water based geletan part will be a salty and smoky beef base for an awesome gravy or BBQ sauce. The fat portion will have any caspcasin if used to season and will make the most awesome French fries on the planet.
 
2019-04-10 06:47:05 PM  

McGrits: Thosw: No, I just need to learn how to get by without the Texas Crutch and I'll be good.

The Texas crutch not only saves time, it also is a way to save all the juices that would have been lost with an unwrapped method. Save this juice in the fridge so that it separates. The water based geletan part will be a salty and smoky beef base for an awesome gravy or BBQ sauce. The fat portion will have any caspcasin if used to season and will make the most awesome French fries on the planet.


I just use a fat separator.  Mix the juice with a little BBQ sauce, a bit of horseradish, and some apple cider vinegar. Makes a thin, kickass "BBQ" sauce.  Use sparingly. Good brisket doesn't really need it, but it cuts the fat somewhat.

Usually use the fat for a base for a roux for gravy.
 
2019-04-10 06:52:11 PM  
My mother has a great recipe for it.

Pound flour, salt, pepper into the brisket.  Place it in a roasting pan, fat side up (this is important!!!), with water about 1/3 up the side of the beef.  Cover with very thinly sliced onions and dill (leaves, not seeds).

Cook at 225 for about 4 hours.  Remove from pan, let cool 10 minutes, slice across the grain.  The pan juice is just the right thickness for french dip-type sandwiches or to pour over mashed potatoes..  It's great warm or cold.
 
2019-04-10 06:54:03 PM  

dodecahedron: Gough: DNRTFA, but I'm guessing sous vide is on the list.

Interestingly no. Lots of braising, grilling, smoking. And a lot of delicious sounding glazes and marinades.


No air frying method?
/I kid
 
2019-04-10 06:58:19 PM  

Thosw: No, I just need to learn how to get by without the Texas Crutch and I'll be good.


There is nothing wrong with using the 'crutch unless you are in a bbq competition, and it insures things stay juicy.
 
2019-04-10 07:02:15 PM  
I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.
 
2019-04-10 07:13:20 PM  

dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.


I'll finish it in the oven sometimes. On the offset by 6:00, in the oven maybe by 2. Dinner 7ish hopefully.  Some say there is no more smoke absorption after 145 or so.  Bark is soft though.

I'm also not afraid to go a little hot and fast with temp. Try to keep it 275-300.  I also use cherry wood for beef, which seems to be a bit stronger in smoke taste than oak.
 
2019-04-10 08:27:53 PM  

dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.


I just made my first brisket. I got a whole packer and broke it down. The point went for 30 hours in the water bath. Then into the smoker for 3 hours or so.

img.fark.netView Full Size
img.fark.netView Full Size
 
2019-04-10 09:36:46 PM  
img.fark.netView Full Size
 
2019-04-10 09:37:45 PM  
img.fark.netView Full Size

I've done several sous vide and then smoke experiments.
 
2019-04-10 09:39:08 PM  
img.fark.netView Full Size

Good bark on this one ...
img.fark.netView Full Size

but it was a little dry
 
2019-04-10 09:49:04 PM  

wearsmanyhats: [img.fark.net image 500x412]
Good bark on this one ...
[img.fark.net image 500x274]
but it was a little dry


Was that a flat? What was your temp/time on it? The one above it looks great though.
 
2019-04-10 09:53:22 PM  

dodecahedron: wearsmanyhats: [img.fark.net image 500x412]
Good bark on this one ...
[img.fark.net image 500x274]
but it was a little dry

Was that a flat? What was your temp/time on it? The one above it looks great though.


I was giving them around 60 hours at 135 and then 3 to 5 hours of smoke.  Temperature control while smoking was not very good on the initial attempts, as I had been using a grill for that phase, and it wanted to be either too hot or too cold..
 
2019-04-10 09:53:53 PM  

McGrits: Thosw: No, I just need to learn how to get by without the Texas Crutch and I'll be good.

The Texas crutch not only saves time, it also is a way to save all the juices that would have been lost with an unwrapped method. Save this juice in the fridge so that it separates. The water based geletan part will be a salty and smoky beef base for an awesome gravy or BBQ sauce. The fat portion will have any caspcasin if used to season and will make the most awesome French fries on the planet.


YUM. Those leftover juices, whether in foil or oven pans or in sous vide bags, really can't be underestimated for their amazing potential for use in sauces and other dishes. I even freeze and store them when I have no use for them right away. There's a sous vide mushroom recipe that I love to make, and the 'bag juices' from that make the most incredible sauce when reduced.
 
2019-04-10 09:55:45 PM  

wearsmanyhats: dodecahedron: wearsmanyhats: [img.fark.net image 500x412]
Good bark on this one ...
[img.fark.net image 500x274]
but it was a little dry

Was that a flat? What was your temp/time on it? The one above it looks great though.

I was giving them around 60 hours at 135 and then 3 to 5 hours of smoke.  Temperature control while smoking was not very good on the initial attempts, as I had been using a grill for that phase, and it wanted to be either too hot or too cold..


Had to be disappointing after taking all that time. I've had good success with the temp control on the Masterbuilt. I don't think I'd do well controlling a low temp on a grill.
 
2019-04-10 10:00:13 PM  

dodecahedron: wearsmanyhats: dodecahedron: wearsmanyhats: [img.fark.net image 500x412]
Good bark on this one ...
[img.fark.net image 500x274]
but it was a little dry

Was that a flat? What was your temp/time on it? The one above it looks great though.

I was giving them around 60 hours at 135 and then 3 to 5 hours of smoke.  Temperature control while smoking was not very good on the initial attempts, as I had been using a grill for that phase, and it wanted to be either too hot or too cold..

Had to be disappointing after taking all that time. I've had good success with the temp control on the Masterbuilt. I don't think I'd do well controlling a low temp on a grill.


It was still very tasty.  I've got the temperature control down now.  Also have other smoker plans that I will get to sooner or later.
 
2019-04-10 10:07:18 PM  
List fails without a microwave, 3 hours on high has been plenty.
 
2019-04-10 10:09:45 PM  
img.fark.netView Full Size
 
2019-04-10 10:20:11 PM  
This reminds me that it's close to Passover and I'll be expected to make brisket plus pretty much everything else (excluding desserts, that's the in-law's responsibility).  Brown, then braise with lots of sauteed onions, paprika, tomato sauce, and homemade chicken stock. When done, let it rest while you de-fat & puree the sauce.
 
2019-04-10 10:28:29 PM  

hlehmann: This reminds me that it's close to Passover and I'll be expected to make brisket plus pretty much everything else (excluding desserts, that's the in-law's responsibility).  Brown, then braise with lots of sauteed onions, paprika, tomato sauce, and homemade chicken stock. When done, let it rest while you de-fat & puree the sauce.


sounds tasty
 
2019-04-10 11:24:46 PM  

hlehmann: This reminds me that it's close to Passover and I'll be expected to make brisket plus pretty much everything else (excluding desserts, that's the in-law's responsibility).  Brown, then braise with lots of sauteed onions, paprika, tomato sauce, and homemade chicken stock. When done, let it rest while you de-fat & puree the sauce.


Have you ever tried it in a pressure cooker after browning? I bet it would be delicious that way, too, using those spices and stock.
 
2019-04-11 12:09:20 AM  

dodecahedron: hlehmann: This reminds me that it's close to Passover and I'll be expected to make brisket plus pretty much everything else (excluding desserts, that's the in-law's responsibility).  Brown, then braise with lots of sauteed onions, paprika, tomato sauce, and homemade chicken stock. When done, let it rest while you de-fat & puree the sauce.

Have you ever tried it in a pressure cooker after browning? I bet it would be delicious that way, too, using those spices and stock.


Don't own a pressure cooker, though I've thought of getting one.  Probably wouldn't be big enough for this occasion anyway since I make two whole briskets (about 8 pounds total)
 
2019-04-11 12:20:08 AM  

hlehmann: This reminds me that it's close to Passover and I'll be expected to make brisket plus pretty much everything else (excluding desserts, that's the in-law's responsibility).  Brown, then braise with lots of sauteed onions, paprika, tomato sauce, and homemade chicken stock. When done, let it rest while you de-fat & puree the sauce.


This and TFA reminded me that there are parts of the world where brisket is used for something other than BBQ.
 
2019-04-11 02:15:08 AM  
NAB's brisket dry rub

1 cup
Kosher salt
Black pepper
White sugar
Brown sugar

1/2 cup
Chili powder
Paprika

1/4 cup
Garlic powder
Onion powder
Turmeric

3 Tablespoons (+/-) cayenne powder

Yeah, you'll have some dry rub left over, but that's why you'll want to do two briskets at a time. Apply the dry rub, wrap the brisket in seran wrap, and put it in the fridge. Put the brisket in the smoker around midnight. It'll be done around noon, 1, or 2 the next day. What I love about this dry rub is that it enhances but doesn't overpower the flavor of the meat. You're welcome.
 
2019-04-11 11:26:38 AM  

dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.


I've done my last two briskets sous vide and I like the results, especially if you factor in the low labor and attention it required. The hardest part seemed to be trimming the fat and getting the damn thing in the vacuum bag.

I lowe temp smoked it (~175-190F) for about 5 hours using post oak and used a rub consisting only of salt and pepper. Then into a vacuum bag (double bagged for extra protection) and in the water bath for 60 hours @ 145F. Take out of the bag, pat very dry, then I use a Searzall blowtorch thing to sear it really well to reestablish the bark from the smoker.

I know it takes days to do, but it's almost all hands-off. As long as you plan for that time, it's not a big deal.

I used this as a guide and I liked the results.

Sous Vide 14lbs Whole Brisket with Camp Chef SmokePro and Joule by ChefSteps
Youtube FMyHYDmToUA
 
2019-04-11 01:04:44 PM  
Just smoked my first full brisket a couple of weeks ago.  It tasted awesome, and was good.  Just wasn't quite as tender as I would have liked.  I didn't wrap it, but smoked it to 203°.  I'm thinking if I had wrapped it, it would have been perfectly tender.  For an 11 lb brisket, I was surprised that it only took 13 hours.

img.fark.netView Full Size



img.fark.netView Full Size


img.fark.netView Full Size


img.fark.netView Full Size
 
2019-04-11 01:23:21 PM  

Cortez the Killer: dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.

I've done my last two briskets sous vide and I like the results, especially if you factor in the low labor and attention it required. The hardest part seemed to be trimming the fat and getting the damn thing in the vacuum bag.

I lowe temp smoked it (~175-190F) for about 5 hours using post oak and used a rub consisting only of salt and pepper. Then into a vacuum bag (double bagged for extra protection) and in the water bath for 60 hours @ 145F. Take out of the bag, pat very dry, then I use a Searzall blowtorch thing to sear it really well to reestablish the bark from the smoker.

I know it takes days to do, but it's almost all hands-off. As long as you plan for that time, it's not a big deal.

I used this as a guide and I liked the results.

[Youtube-video https://www.youtube.com/embed/FMyHYDmT​oUA]


Thanks for the details on this. If I can find a small one I may give it a try.
 
2019-04-11 01:40:33 PM  
First thing I saw was some pomegranate walnut bullshiat. Stopped reading right then and there.

You need good smoke, salt, pepper, and garlic powder rub. That is all.
 
2019-04-11 01:53:06 PM  

schrepjm: dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.

I just made my first brisket. I got a whole packer and broke it down. The point went for 30 hours in the water bath. Then into the smoker for 3 hours or so.

[img.fark.net image 850x425][img.fark.net image 850x425]


I'm doing the same thing right now. Broke down the packer, seasoned and sealed it last night. Going in the bath tonight and will smoke it on Saturday. I plan on turning the point into burnt ends and serving the flat thinly sliced. I hope it turns out, it's the first time I've made brisket.

What temp did you use in the bath?
 
2019-04-11 01:56:19 PM  

phlegmjay: schrepjm: dodecahedron: I smoked a brisket once in my Masterbuilt. It involved me getting up at all hours of the night and doing all sorts of things to it for many hours. Ended up in a cooler wrapped in a towel. Served it to guests and it was out of this world. But I never have done another just because it was so labor intensive.

I've toyed with the idea of doing one sous vide but it takes literally days in the water bath.

I'm afraid this is one of those rare dishes I am just happy to go eat at a restaurant instead of doing it myself. Oh, and point cut for the win.

I just made my first brisket. I got a whole packer and broke it down. The point went for 30 hours in the water bath. Then into the smoker for 3 hours or so.

[img.fark.net image 850x425][img.fark.net image 850x425]

I'm doing the same thing right now. Broke down the packer, seasoned and sealed it last night. Going in the bath tonight and will smoke it on Saturday. I plan on turning the point into burnt ends and serving the flat thinly sliced. I hope it turns out, it's the first time I've made brisket.

What temp did you use in the bath?


Never mind, I see you answered the temp question earlier.
 
2019-04-11 11:12:19 PM  
Went to Cooper's BBQ in Llano for dinner tonight. As usual, it was absolutely delicious.  Getting a kick out of this thread.
 
2019-04-12 01:23:47 AM  

Khryswhy: Just smoked my first full brisket a couple of weeks ago.  It tasted awesome, and was good.  Just wasn't quite as tender as I would have liked.  I didn't wrap it, but smoked it to 203°.  I'm thinking if I had wrapped it, it would have been perfectly tender.  For an 11 lb brisket, I was surprised that it only took 13 hours.

[img.fark.net image 800x600]


[img.fark.net image 800x600]

[img.fark.net image 800x600]

[img.fark.net image 800x600]


Man, I can smell that from here. Fantastic.
 
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