Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brisket - Help a Canadian out?

I like to go 230 for 12-14 hours, but like D said you don't need smoke the entire time, I don't count the warm up hours either... so I really mean longer than 14.

The closer you are to below boiling (212 degrees) the less moisture you loose, but of course that takes longer. In Kansas City some of the smoke houses will smoke your meat for you for 14-16 hours at 190 degrees.

We trim off the fat where it's too think the night before, rub it and wrap it up, then smoke it the next day.

Oh now you've gone, and done it!

Ask Sam Olson if you don't believe me.

A cow is an adult female bovine.
Tough off tasting beef.

A finished steer, or heifer, are just that.
Just what we enjoy the most.

A bull is easily tracked down by following the droppings found in abundance on these pages.
No off flavor, but rather tough meat.

A heiferette, is an older bovine female, likely fed to finish, but discounted, and not all that bad.

I don't want to talk about veal, such a waste.

Recess in rant.

Please don't call all beeves a cow!!

yeah but you show NO love in your process. Just cook the dead flesh and eat!

BTW what is your unloved secret to a crusty bark when foiled? "I gots to know!"

Just unwrap the goddammmed thing for the last hour.

Now listen people, I've smoked/cooked/BBQ'd brisket every fugging way it can be done (on a conventional grill or smoker) and I have a fair amount of empirical data. You know what that data has shown me? It has shown me that it doesn't matter what wood you used, or whether you covered it in Tony Chacheres or some "home made" concoction that you insist makes all the difference in the world. As long as the smoke ring is between just enough, and not too much (which it will be if you follow my instructions) and as long as it passes the age old fork test, every swinging dick in the room is gonna be amazed by the fugging brisket.

Doesn't matter if I have served on the east coast, the midwest, Texas/Mexico or Montana. They all say the same thing. "HOLY FUGG THIS IS AMAZING!"

Well of course it is you stupid fuggs. I fugging made it.

And let me remind you all that the OP lives in Canaduh. You ever served BBQ to people that live that far north? You don't need to delve into the idiosyncracy of bark, rubs or any of that other schit.

As long as he follows 'flaves easy 1-2 process of cooking the fugging thing, those Canucks are gonna be so GD excited they won't know whether to keep eating or shove a hockey stick up their ass.



Travis

So, how do you really feel?

Clark is

Sorry.

I had to listen to Texans talk about this stuff for six years. I get a little edgy...



GFY.



Dave

No.

I am a complex man.



Travis

Anyone else wonder about Clark/Travis/Dave, constantly suggesting a physical impossibility?

I hope that's what he means!! <laffin>

One of my friends and his wife ran a very popular food wagon in Houston for over 20 years. They would sell out of brisket every single day, 5 days a week.

Here is what Reuben did;

Rub 20 huge flats with salt and peeper.
Fire smoker to 275f.
Place 20 flats in smoker fat up.
Maintain 250 to 275f for 6 hours.
Turn fat side down.
Maintain heat at 200-250f for 6-7 hours.
Remove from heat and wrap with heavy foil, WHILE HOT.
Cool for 3 hours.
Place in freezer, for at least 24hours.
Thaw as needed and warm on grill.

Their biggest seller was a brisket stuffed baked potato.

That's right. Once you drive one hour north of you across the 49th all we eat is hockey pucks and chicklets!

Seriously, thanks everyone for the input. I pulled the point out this morning to thaw in the fridge. Turns out it was 3.5lbs and cost $29 bucks. Considering the cost I would rather not end up with shoe leather. Thus the question.

SS

Low and slow and you will want to wrap it in foil at around 160 internal to keep it from drying out. Salt and pepper works as a rub as well as anything. I like them tender but not so done I cannot slice them.

I think I will do a 10 lb pork shoulder this weekend.

Oh believe me, it's the same here on the Hi-Line.

More than once I have been asked "What did you say this is?" And when you reply "brisket" they look at you like you have a dick growing out of your forehead.



Travis

Which, of course, you do.

GFY, from the great North.

Back to food, I have enjoyed many fine meals north of the Medicine Line, some, I cooked.

I wonder if that would make it legal to head butt chicks in the mouf?

Lots of good advice here and I won't add my $.02 other than to say watch your cook time carefully. At 3.5lbs, it's not going to take that long to cook even low temps.

Your mind works in mysterious ways big jelly !

In his book, Myron Mixon, cooks his brisket @ 350 in the smoker and foils half way through pulling at 205.
I think he's an [bleep] but he's smart enough to say what he likes to eat and compete with are two different things.

Just me and the dawg here so a big cut of brisket isn't very practical for me.

I've done it Myron's way as way as the "campfire way" among others and all turned out good if I did my part.

Buy a digital therm with a long probe and go for it.