Brisket!!!! - Chicagoland Sportbikes
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post #1 of 45 (permalink) Old 09-25-2007, 11:51 AM Thread Starter
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Brisket!!!!

So I'm making beef brisket again today. Took 4.5 lbs of beef brisket, trim the fat, added hickory rub, smothered in Famous Dave's Sweet and Zesty BBQ sauce, put in the smoker for 9 hours at 190degrees with 5 hours of Mesquite smoke.

Pull off, server on a bun with extra bbq sauce, add some grilled vegetables as a side, and a case of beer. Thats what I'm talking about.

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post #2 of 45 (permalink) Old 09-25-2007, 12:02 PM
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post #3 of 45 (permalink) Old 09-25-2007, 12:48 PM
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post #4 of 45 (permalink) Old 09-25-2007, 12:55 PM Thread Starter
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This is a real smoker....Bradley digital FTW!!!!!
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post #5 of 45 (permalink) Old 09-25-2007, 12:58 PM
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Sounds great.

I'm not sure where you get it, but CostCo has the best brisket in town and it's cheap. We do it about once a month.

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post #6 of 45 (permalink) Old 09-25-2007, 01:00 PM Thread Starter
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I get my from CostCo. I love that place. They have awesome brisket, ribs, and the best salmon around. which reminds me, I need to smoke some salmon soon.

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post #7 of 45 (permalink) Old 09-25-2007, 01:03 PM
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mine is digital and electric too
its the cats ass

ribs are in it now
did jerky the first night and a pork raost last night

I need to slow down

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post #8 of 45 (permalink) Old 09-25-2007, 01:12 PM Thread Starter
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Who made yours?

What's your rib recipe?

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post #9 of 45 (permalink) Old 09-25-2007, 01:31 PM
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Its my first time making ribs with a dry rub. We'll see how it turns out. Theres a ton of recipes on the net

Im using
sugar
brown sugar
cumin
chili powder
onion powder
salt
black pepper
Im forgetting something..

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post #10 of 45 (permalink) Old 09-25-2007, 01:53 PM
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Don't forget the Rib-eye steaks at CC. After my wife's marinade it's the best grilling meat around.

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post #11 of 45 (permalink) Old 09-25-2007, 02:19 PM
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How do you keep the meat lit while smoking it?

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post #12 of 45 (permalink) Old 09-25-2007, 02:20 PM Thread Starter
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How do you keep the meat lit while smoking it?
you're an idiot

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post #13 of 45 (permalink) Old 09-25-2007, 03:36 PM
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me sooo hungry!!!!

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post #14 of 45 (permalink) Old 01-25-2010, 07:57 AM Thread Starter
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I'm trying a new recipe today. Been watching bbq pitmasters so i figure its time to step up my game.

i'm using a 5lb brisket.
Created my own rub using paprica, onion power, garlic powder, salt pepper, oregano, and a few other spices.

let the rub sit over night.

Then I injected it with some apple sauce to keep the meet juicy. I'm going to smoke for 10 hours.

I also took the rub and mixed it with equal parts oil, water, and vinegar. I'll use that as a mop.

We'll see how it turns out, but it looks great right now.

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post #15 of 45 (permalink) Old 01-25-2010, 08:37 AM
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Quote:
Originally Posted by Drama View Post
I'm trying a new recipe today. Been watching bbq pitmasters so i figure its time to step up my game.

i'm using a 5lb brisket.
Created my own rub using paprica, onion power, garlic powder, salt pepper, oregano, and a few other spices.

let the rub sit over night.

Then I injected it with some apple sauce to keep the meet juicy. I'm going to smoke for 10 hours.

I also took the rub and mixed it with equal parts oil, water, and vinegar. I'll use that as a mop.

We'll see how it turns out, but it looks great right now.
The apple sauce trick sounds interesting... can't wait to hear how it turns out!
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post #16 of 45 (permalink) Old 01-25-2010, 08:43 AM Thread Starter
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The apple sauce trick sounds interesting... can't wait to hear how it turns out!
lots of people spray their ribs with apple sauce every 15-30 minutes...it keeps them moist, adds a little sweetness, and shine. I figure it would work too keep this moist.

Another trick is to soak the brisket in beef bullion. this can be done if you cook the brisket too long and it becomes dry.

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post #17 of 45 (permalink) Old 01-25-2010, 08:49 AM
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I've injected meat with apple juice before, it's really good. And then use apple cider vinegar in place of the regular vinegar.

I don't ride, I cook!
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post #18 of 45 (permalink) Old 01-25-2010, 08:55 AM
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Quote:
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lots of people spray their ribs with apple sauce every 15-30 minutes...it keeps them moist, adds a little sweetness, and shine. I figure it would work too keep this moist.

Another trick is to soak the brisket in beef bullion. this can be done if you cook the brisket too long and it becomes dry.
Apple juice or vinegar, sure... or coating with apple sauce, are all things I've seen. But injecting apple sauce is new to me.

Drek, I'm hungry now.
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post #19 of 45 (permalink) Old 01-25-2010, 10:19 AM Thread Starter
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I've injected meat with apple juice before, it's really good. And then use apple cider vinegar in place of the regular vinegar.
Yeah I wanted to use cider vinegar, but didn't have any I'll have to start stocking that item.

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post #20 of 45 (permalink) Old 01-25-2010, 10:21 AM Thread Starter
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Apple juice or vinegar, sure... or coating with apple sauce, are all things I've seen. But injecting apple sauce is new to me.

Drek, I'm hungry now.
Injections are awesome. I've been injecting franks red hot sauce into my chicken. Try it out, you will love it.

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post #21 of 45 (permalink) Old 01-25-2010, 10:22 AM
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Another trick is to soak the brisket in beef bullion. this can be done if you cook the brisket too long and it becomes dry.
after smoking?

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post #22 of 45 (permalink) Old 01-25-2010, 10:25 AM Thread Starter
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after smoking?
Yeah I actually saw it done after smoking on that bbq pitmasters . The girl on there overcooked her brisket, then soaked it in beef bullion and ware and it won a first place. I could also see doing in before you cook it and put your rub on so it soaks in the juices or injecting it into the meat.

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post #23 of 45 (permalink) Old 01-25-2010, 03:28 PM

 
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Most of the smoke flavor is absorbed in the first couple of hours. 5 hours may not be necessary.

If your coming to the bash, you might bring some Jerky to redeem yourself for ditching me on our last 2 lunch dates

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post #24 of 45 (permalink) Old 01-25-2010, 03:31 PM Thread Starter
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Most of the smoke flavor is absorbed in the first couple of hours. 5 hours may not be necessary.

If your coming to the bash, you might bring some Jerky to redeem yourself for ditching me on our last 2 lunch dates
5 hours...F that I'm smoking it for 10 lol

probably going to make it to the bash, but not 100% positive now that i'm planning on being broke.

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post #25 of 45 (permalink) Old 01-25-2010, 03:47 PM

 
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No, 5 hours of smoke isn't necessary. 10 hours for cooking is mmmmm goood...

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post #26 of 45 (permalink) Old 03-17-2010, 10:57 PM
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smoked brisket

try this,cook brisket to a internal temp of 175 then pull from smoker wrap completely in foil but before you close it dump in some aujus and wrap and put back in smoker for a bout a hr 75 min then shut down the smoker let brisket rest for about 60 -90 min in foil packet remove and slice you will have moist,tender juicy brisket
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post #27 of 45 (permalink) Old 03-17-2010, 11:01 PM
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How do you keep the meat lit while smoking it?
Shotgun.

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post #28 of 45 (permalink) Old 03-17-2010, 11:40 PM
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I had a brisket in the smoker for about 9 hours. I used an apple wood dry rub from mccormics. It turned out amazing. It has a great smoke taste, and looks great, but has no smoke ring. What did I do wrong?

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post #29 of 45 (permalink) Old 03-18-2010, 12:07 AM
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^^^^

You let your husband cook. Lulz.

We used applewood and I read in one place that it does not smoke a lot. We cooked at 215 degrees most of the time, using apple chips soaked overnight in water. We did not get a lot of smoke. Maybe it's a new smoker?
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post #30 of 45 (permalink) Old 03-18-2010, 05:00 AM Thread Starter
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hmmm...might try not soaking the wood chips. Don't know if you have to with your setup. I don't have to with mine. I would think the water would hinder the smoke. Brisket is also one of the harder items to cook. Might want to try some ribs.

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