What is a good process for tenderizing brisket? I have smoked brisket once on my BDS and it tasted great, but it needed to be more tender. Is there a tried and true process before you smoke and cook the brisket to have it come out more tender? Thanks for any feedback. chiefbuz
I would think just to cook slow and get the IT to 185 then wrap in foil for a couple of hours so the juices pull back in the meat.
Chief, to smoke a tender brisket you need a thermometer to measure IT of at least 185*
Although there must be one somewhere, I don't know anybody who has a "magic marinade" or some similar pre-cooking method for tenderizing a brisket. As far as I'm concerned, low & slow cooking to the correct IT, followed by a couple hours of FTC, is the best way to do it.
Like they said, low 'n' slow, and it depends on the meat, the first one I did was dry aged, and it was awesome! The second one wasn't, it was in a cryo pack, and not as tender. -Does anyone know if leaving it in the fridge for a few days out of the cryo will help age it? Just a thought. ;D
You can wet age in the cryovac like Old's prepared his Aged Sirloin (http://www.susanminor.org/forums/showthread.php?118-Aged-Sirloin&p=138#post138). Take a look at the sell by date that should be stamped on the package, and you can go one week beyond that if you need to. I know some that have aged longer, but I haven't. It is not as good as dry aged, but the brisket is much more tender after this aging.
Thanks for the link, Hab! Yet another great tidbit of info. 8)
When you select a Brisket, Try to get a choice.
Most are Select when you buy a packer Brisket.
Then like others have told you, smoke/cook till IT of 185*.
Then FTC for as long as you can keep the IT in the safe zone.
Make sure you have knowledge of where the grain of the
"Flat" is running and that you slice the Brisket 90 degrees
(crosscut) to the grain. The more you do, the easier they get.
One other thing to help you in choosing the right brisket is a great tip that WTS shared with us. When you are at the grocery, flex all of the briskets. The one that bends the most and the easiest is the one you want to take home. Sounds crazy I know and people will look at you funny but it works!
Or you can go here and get a really tender brisket...
http://store.snakeriverfarms.com/american-style-wagyu-kobe-beef/brisket/
Quote from: ghost9mm on July 20, 2011, 09:07:55 AM
Or you can go here and get a really tender brisket...
http://store.snakeriverfarms.com/american-style-wagyu-kobe-beef/brisket/
Once again my friend G9 comes up with the best idea of all. I have 2 of those boys in my freezer right now just waiting for me to break 'em out. I still have just enough Zach's Brisket Rub that CRG sent to me to rub one of those guys down. Need to do that soon.
Where do you get the Zach's from?
Quote from: zueth on July 20, 2011, 09:47:37 AM
Where do you get the Zach's from?
http://shop.zachspice.com/category.sc?categoryId=2
Quote from: ghost9mm on July 20, 2011, 01:53:53 PM
Quote from: zueth on July 20, 2011, 09:47:37 AM
Where do you get the Zach's from?
http://shop.zachspice.com/category.sc?categoryId=2
I don't see the brisket rub on there.
OK !!! here ya go...
http://www.shop.texasstarfoods.com/product.sc?productId=115&categoryId=19
Quote from: ghost9mm on July 20, 2011, 04:11:33 PM
OK !!! here ya go...
http://www.shop.texasstarfoods.com/product.sc?productId=115&categoryId=19
Ha, thanks.
Here is web site you can check out on a brisket marinade. bbq.about.com/od/marinaderecipes/r/bl80801b.htm I tried it and the brisket was moist. I think I needed a different rub. It was good just trying to get better. I still think I will use this marinade.
Quote from: ghost9mm on July 20, 2011, 04:11:33 PM
OK !!! here ya go...
http://www.shop.texasstarfoods.com/product.sc?productId=115&categoryId=19
WOO HOO! G9 you just became my hero as I couldn't find the Zach's Brisket Rub anywhere on the internet. Thank you big time!
G9, thanks again buddy! Just ordered a pound of Zach's Brisket Rub, I couldn't find that stuf anywhere. Doing the happy brisket dance with a Blue Mountain can in my hand! :D
Larry that nephew of mine that lives in South Texas and does the competition BBQ's says that about 1/3 of those that are on the local circuit use that rub, he said most used it till they developed there own...so I think you got a winner there my friend...
Thank you all for your advice! Happy Smokin'!
I think that has MSG in it if it does I can't use it.
Quote from: macsfire on July 24, 2011, 05:12:46 PM
I think that has MSG in it if it does I can't use it.
Yep macsfire, says right in the ad, "contains monosodium glutamate".
You can try this one, I smoked a brisket point the other day and it was the best one that I have done. I used this marinade and cooked it to IT 190 and than pulled it out. Let it set for about and hour, and it was one of the most tender and moist brisket that we have had. I also put a rub that I got from Cabelas. •1 1/2 cups red wine
•1/2 cup olive oil
•1 1/2 tablespoons mustard
•1 1/2 tablespoons lemon juice
•1 tablespoon wine vinegar
•1 tablespoon horseradish
•1 1/2 teaspoons salt
(http://i1141.photobucket.com/albums/n584/mikemcclammer/utf-8BMTAwTUVESUEkSU1BRzAwNjIuanBn.jpg)(http://i1141.photobucket.com/albums/n584/mikemcclammer/utf-8BMTAwTUVESUEkSU1BRzAwNjIuanBn.jpg)•1 teaspoon cayenne pepper
•1 teaspoon onion pow