What y'all cookin for the long weekend?

[R8RFAN]

Originally Posted by Fire Me Boy!

I have a friend in Baton Rouge who uses his Orion all the time for brisket and loves it. He admits Louisianians know nothing about BBQ, but he says it's tasty.

Thanks... I will try it, never cooked or ate a brisket before

[Buehler445]

Originally Posted by R8ers

Thanks... I will try it, never cooked or ate a brisket before

Fat cap up, cut against the grain.

[KCUnited]

Low and slow is preferred but you can high heat a brisket at 325-375 for 4-5 hours if you foil it. I've done several, but not with your set up. You'll lose some bark but you can keep it tender.

[R8RFAN]

Originally Posted by Buehler445

Fat cap up, cut against the grain.

10-4 on the fat cap & against grain

Originally Posted by KCUnited

Low and slow is preferred but you can high heat a brisket at 325-375 for 4-5 hours if you foil it. I've done several, but not with your set up. You'll lose some bark but you can keep it tender.

Nope, won't be any bark... Still contemplating Orion or my infrared grill .... Infrared will get some bark when it's time...



What kind of beef cut will this taste similar too if done right?

[KCUnited]

Originally Posted by R8ers

What kind of beef cut will this taste similar too if done right?

Tri-tip roast would be somewhat similar. Pot roast if you don't do it right.

[R8RFAN]

Originally Posted by KCUnited

Tri-tip roast would be somewhat similar. Pot roast if you don't do it right.

Plenty of fat to make the meat tender.... Beings this cut is from the breast area and cows don't have collarbones, I have read there is alot of connective tissue here and for this connective tissue to gelantize (sp?) this takes a long slow cooking

[KCUnited]

Originally Posted by R8ers

Plenty of fat to make the meat tender.... Beings this cut is from the breast area and cows don't have collarbones, I have read there is alot of connective tissue here and for this connective tissue to gelantize (sp?) this takes a long slow cooking

As I said, low and slow is preferred, but you can cook a tender brisket at a higher heat in a shorter amount of time by using foil. As the fat and connective tissue renders, the meat cools itself, accounting for the long cooking process. Using foil expedites this process. You'll find that the higher heat method is the minority but plenty of people on the circuit use the technique as they feel they can better control the cook time.

If you have a cooker that can maintain 225 and plenty of time, I'd go low and slow. If you have a cooker that struggles to maintain a low temp or want to do a brisket without burning an entire day, you might benefit from a higher heat method.