Brisket smoking on the bbq

myke said:
Looks great,a friend has all the goodies for the brine and the big ass syringe.
Click to expand...

Once you brine your own you'll never buy the stuff they sell bagged at the grocery store with dye in it. And if you rub it down with spices and smoke it you have pastrami which I've made. I have friends that call me up from time to time asking when I'm making more. One guy said he'd bring a brisket by and give me $50 to do it for him. Had to turn him down at the time with the promise to do it on my next run. And that might be really soon.



rkymtnman said:
here's what i follow:
View attachment 4799279
Click to expand...


The brisket one should say "Drunk as hell and up all night". That was me before I got an electric smoker. It isn't as good as using wood or charcoal but it's always better than anything the guests have ever had. We've done some 30 people events in our backyard and by the time everyone is salivating over my cooking I'm pretty much wiped out. Staying up all night tending to the coals, adding wood, etc... that's why I went electric with digital controls. But nothing replaces the offset and real wood. It's just too much work. Now I have the electric smoker and gas grill, which I use the most but I still have a charcoal smoker and original weber that still get used from time to time. Also the Luhr Jensen Big Chief that does a great job smoking salmon.

This has pretty much everything you want to know about cooking brisket. Meathead knows his stuff.

amazingribs.com

Authentic Texas Style Smoked Brisket Recipe

Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal.
amazingribs.com


For corned beef and pastrami.

amazingribs.com

Our Homemade Corned Beef Recipe Outshines Store Bought

Why spend the time making our homemade corned beef recipe? Because it is so much better than anything you could buy at the grocery store!
amazingribs.com

amazingribs.com

Pastrami Rub Recipe

After much research and trial and error, here's my approximation of Katz's pastrami rub recipe for a New York pastrami sandwich at home.
amazingribs.com


Damn I'm craving smoked meat and the lady had me making fried chicken last night and tonight I'm making lasagna. She Is not the biggest fan of smoke and barbecue other than a grilled steak or chicken kabobs. But dammit! I'm running the show. Or am I? :bigjoint:
 
xtsho said:
Once you brine your own you'll never buy the stuff they sell bagged at the grocery store with dye in it. And if you rub it down with spices and smoke it you have pastrami which I've made. I have friends that call me up from time to time asking when I'm making more. One guy said he'd bring a brisket by and give me $50 to do it for him. Had to turn him down at the time with the promise to do it on my next run. And that might be really soon.






The brisket one should say "Drunk as hell and up all night". That was me before I got an electric smoker. It isn't as good as using wood or charcoal but it's always better than anything the guests have ever had. We've done some 30 people events in our backyard and by the time everyone is salivating over my cooking I'm pretty much wiped out. Staying up all night tending to the coals, adding wood, etc... that's why I went electric with digital controls. But nothing replaces the offset and real wood. It's just too much work. Now I have the electric smoker and gas grill, which I use the most but I still have a charcoal smoker and original weber that still get used from time to time. Also the Luhr Jensen Big Chief that does a great job smoking salmon.

This has pretty much everything you want to know about cooking brisket. Meathead knows his stuff.

amazingribs.com

Authentic Texas Style Smoked Brisket Recipe

Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal.
amazingribs.com


For corned beef and pastrami.

amazingribs.com

Our Homemade Corned Beef Recipe Outshines Store Bought

Why spend the time making our homemade corned beef recipe? Because it is so much better than anything you could buy at the grocery store!
amazingribs.com

amazingribs.com

Pastrami Rub Recipe

After much research and trial and error, here's my approximation of Katz's pastrami rub recipe for a New York pastrami sandwich at home.
amazingribs.com


Damn I'm craving smoked meat and the lady had me making fried chicken last night and tonight I'm making lasagna. She Is not the biggest fan of smoke and barbecue other than a grilled steak or chicken kabobs. But dammit! I'm running the show. Or am I? :bigjoint:
Click to expand...
Nothing beats hardwood, salt and some brown sugar. 007.jpg291.jpg
 
DarkWeb said:
LOL yeah I got those. Never tried it but damn good idea. Wind and cold drive right in....I bbq with charcoal....it definitely doesn't like my winters.
Click to expand...
Cheese is best in winter cold and wind. Offset smoke box with a few lumps of hardwood replaced every 30 - 40 minutes. 50 -60F grill/ smoke racks for 1 -2 hours. And that slow improves quality. I smoke most things between 160-180. But happy smoking. Easy. Cave "people" did it. LOL.
 
ChingOwn said:
165 internal is called the stall. That is when you should wrap if you are going to wrap. It's done when it's at 200 degrees internal. Then you take it off and put it in an ice chest for an hour to rest. Should pass the jiggle test after that. I only do salt and pepper but I'm close to Texas.

View attachment 4799221
Click to expand...
That is some exotic grade beef. Holy cow. What is the strain? Thanks 4 the curing tips.
 
MICHI-CAN said:
Cheese is best in winter cold and wind. Offset smoke box with a few lumps of hardwood replaced every 30 - 40 minutes. 50 -60F grill/ smoke racks for 1 -2 hours. And that slow improves quality. I smoke most things between 160-180. But happy smoking. Easy. Cave "people" did it. LOL.
Click to expand...

Yeah bud I've done it many times just not lately. Cheese needs cool smoke....like real cool smoke so it doesn't melt. Man I'm lickin my lips thinking about it.
 
MICHI-CAN said:
Cheese is best in winter cold and wind. Offset smoke box with a few lumps of hardwood replaced every 30 - 40 minutes. 50 -60F grill/ smoke racks for 1 -2 hours. And that slow improves quality. I smoke most things between 160-180. But happy smoking. Easy. Cave "people" did it. LOL.
Click to expand...
DarkWeb said:
Whut?
Click to expand...
That was where I lost the thread..........
 
Well I didn't pull the brisket out until today. I went down to Smart Food Service and was going to buy a packer brisket but ended up with a 34 lb chuck roll and 11 lb pork Loin. I like the chuck roll as I can get a couple chuck eye steaks and some Denver's which are a really nice and rather unknown steak which is quite tender and flavorful. You do have to know how to break it down but a chuck roll yields steaks, roasts, hamburger, stew meat and also has a few pieces that are similar to flank steak and great for marinating and grilling. The pork loin I just cut into chops and use the trim for ground pork I make into different sausages.

I made some smack sausage with the pork trimmings. So I got my smoked meat. But I went through the freezer and pulled out the brisket I had and will be smoking that tomorrow. I thought about turning it into corned beef but I'm going back and getting a packer brisket so when I do some more corning I'll do enough to make it worth the time.

sausage2.jpg

121meata.jpg

121meatb.jpg

121meate.jpg


Yeah I know I need to do some painting in the kitchen. That's coming this spring.
 
Last edited:
A well used kitchen is a sign of a great chef.
Nice work on the pig.
Im just gearing up for corned beef/pastrami.I have the flat un thawing now.
I have kosher salt and a package of pickling spices,Any tips chef?
 
myke said:
A well used kitchen is a sign of a great chef.
Nice work on the pig.
Im just gearing up for corned beef/pastrami.I have the flat un thawing now.
I have kosher salt and a package of pickling spices,Any tips chef?
Click to expand...

Well I like to use some form of nitrate product for health safety reasons. I use Prague #1 "sodium nitrite" but that can be difficult to find. Morton Tender Quick is usually available at most grocery stores. But sporting goods stores that have a section for processing game and making sausage will probably have something as well. You don't actually need the nitrites and many don't use any. I just feel better using them and I typically do an entire packer brisket when I make corned beef so much of it is getting vacuum packed and stored. But if you don't have any and can't find any it's not necessary. But if you save any uncooked after brining I would freeze it.

Also, without the nitrite the meat won't be pink after cooking but more of a grey color. It will taste the same it will just look different than what most people are used to so it's just the visual appearance that will be different. You can also use celery juice instead of a nitrite salt since celery has nitrates that will convert to nitrites during the curing process.

I put some links in a previous post. Those have all the information on what to do and why written by people much more knowledgeable than myself.I've basically been following those instructions for years.

Brisket smoking on the bbq

Looks great,a friend has all the goodies for the brine and the big ass syringe. Once you brine your own you'll never buy the stuff they sell bagged at the grocery store with dye in it. And if you rub it down with spices and smoke it you have pastrami which I've made. I have friends that call...
www.rollitup.org
 
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