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Old 08-30-2012, 02:49 PM  
tooge tooge is offline
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What y'all cookin for the long weekend?

I always make it a point to fire up the smoker and or grill whenever we have a long weekend. I'm planning on buying two salmon filets, one to smoke and one to attempt to make Lox (gravlox) by curing it. If I'm gonna go to the trouble of firing the smoker up and cleaning it, I'm gonna go ahead and smoke a packer cut brisket as well. What you got?
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Old 09-02-2012, 03:36 PM   #76
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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.
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Old 09-02-2012, 03:41 PM   #77
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Originally Posted by Buehler445 View Post
Fat cap up, cut against the grain.
10-4 on the fat cap & against grain

Quote:
Originally Posted by KCUnited View Post
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?
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Old 09-02-2012, 03:43 PM   #78
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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.
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Old 09-02-2012, 03:47 PM   #79
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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
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Old 09-02-2012, 03:56 PM   #80
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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.
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Old 09-02-2012, 04:02 PM   #81
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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.
That infrared cooker can maintain that temp perfectly and smoke a pile of wood chips on the other side... I am gonna do this ....
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Old 09-02-2012, 04:03 PM   #82
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Get that girl dirty... New grill smell....only good for one day!
Yes sir, I'm going ribs to break it in.
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Old 09-02-2012, 04:06 PM   #83
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Tonight I am cooking a big fat chuck eye on the grill... Poor mans Ribeye...
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Old 09-02-2012, 05:43 PM   #84
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Along with tonight's wine tasting, ribeye and corn on the cob. Maybe the best steak I've ever cooked. Used an improvised rub of salt, pepper, garlic, coffee and chipotle powder, and it came out perfectly medium rare.
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Old 09-02-2012, 05:46 PM   #85
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Along with tonight's wine tasting, ribeye and corn on the cob. Maybe the best steak I've ever cooked. Used an improvised rub of salt, pepper, garlic, coffee and chipotle powder, and it came out perfectly medium rare.
My copycat recipe that is EXCELLENT on steaks


1 Tablespoon Salt
1 1/4 Teaspoon Paprika
1 1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Coriander
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Old 09-02-2012, 07:10 PM   #86
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Just put a 10.5 lb brisket on. It was too big for my smoker, so I had to roll it up the sides. Hope it comes out ok.
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Old 09-03-2012, 08:14 AM   #87
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Ok let me axe you another question..

I also have an Orion Cooker/Smoker as shown in the video below




Now watch this if you have time and tell me if you think this unit will work good at cooking this.

Not sure what the temp is, but the second video did little to sell me on it. That being said....I'd try it...
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Old 09-03-2012, 02:57 PM   #88
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Not a good weekend for grilling here, but got some in.
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Old 09-03-2012, 04:58 PM   #89
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I'm doing beef ribs, spare ribs, and brisket. I'm still an amateur at this (first time doing brisket) but I think they're gonna be delicious.
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Old 09-03-2012, 05:03 PM   #90
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I'm doing beef ribs, spare ribs, and brisket. I'm still an amateur at this (first time doing brisket) but I think they're gonna be delicious.
Brisket can be a tricky piece of meat.

If you got a full brisket (point and flat), be sure and youtube a video on cutting it. It's important to remove the point before slicing.
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