Did my 4 pound brisket flat today and wow.... best thing I've done in the Bradley yet. I marinaded it overnight with a coffee and stout etc. mixture, then applied a rub in the morning. I smoked it for 3 hours with a hickory and oak mixture, then removed and wrapped in foil with 1/4 cup of apple juice. I placed it back in the smoker for another 3 hours till internal temp read 185F. When I removed it and pulled the temp probe, I got about a 1/2 cup of 'juice' oozing from the meat. I let it rest for about 45 minutes, then retrieved another 1/2 cup of 'juice' for dipping. Talk about tender..... When I pushed my finger on top of the brisket, It was like a sponge, saturated in it's own juices. The smoke flavour was really pronounced throughout the meat. I made a smoked onion BBQ sauce today for the meal but did'nt even use it. I'll save that for my sandwiches. Anyway, the tips for the wonderful brisket I made today came from this forum. Can't remember who or when (I think Big Smoker). Good stuff [:D]
(http://i6.photobucket.com/albums/y223/mw_s/barbecue_man.gif)<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Sounds tasty Mike.Ican't wait to try another brisket.Got my new smoke generater[:)][8D].Did you find a cheap place for brisket?I read in another posting a guy got brisket for $1.49 a pound U.S. dollars but still cheaper then what I am paying.
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
Catch it,Kill it,Smoke it
I guess I'm going to have to break down and do a brisket. However, I'm going to age first for 30 days [^]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Glad it turned out for you Mike. Brisket is one of my favorite things to smoke. The sauce I usually make for it has coffee in it, so I like the idea of marinating it in coffee and stout. Might have to try this next time.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The sauce I usually make for it has coffee in it, so I like the idea of marinating it in coffee and stout. Might have to try this next time.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Ok how about sharing how to on these two items please [:p]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
My brisket marinade was a combination of S&S 'Stout Beer Marinade' on page 42 and 'Red Eye Marinade' on Page 43. I followed the Stout Beer marinade recipe and added 1 cup of good strong coffee. The Rub was the 'Wild Willies Number One-derful from S&S also. I love that book.
(http://i6.photobucket.com/albums/y223/mw_s/barbecue_man.gif)<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The sauce I usually make for it has coffee in it, so I like the idea of marinating it in coffee and stout. Might have to try this next time.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Ok how about sharing how to on these two items please [:p]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Olds, were you asking for the sauce recipe w/ the coffee in it?
Yes please!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I'll have to look tonight at my S&S, but it's basically a modified version of the BBQ Ranch Style sauce. I leave out the cumin and some of the chili pepper so it's not overly spicy and doesn't lean so far toward a Southwestern style flavor.
When you first look at the recipe, the amount of Worcestershire sauce seems too much. I cut it down a little now, but not too much. With the coffee and all the other flavors, it makes a nice hearty sauce fitting for brisket.
Also, the rub I've been using for my briskets is a modified version of this:
http://susan.rminor.com/forums/showthread.php?t=137
I add some fresh ground coffee into the rub, wonderful!
Edit: I also don't add the lemon juice to the sauce.
Hey MWS
Mind telling a newbie and fellow Canuck what the S&S is? Sounds like a cookbook I'd like to have.
Cheers,
goalieboy29
It's the wood that makes it good...
S&S is Smoke and Spice by Bill/Cheryl Jamison. Awesome book, a must have.
Here's a good deal on one on ebay:
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=378&item=4555776623&rd=1&ssPageName=WDVW
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by goalieboy29</i>
<br />Hey MWS
Mind telling a newbie and fellow Canuck what the S&S is? Sounds like a cookbook I'd like to have.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yes a <s>cook</s> smoke book. Smoke and Spice by the Jamison's. Lots of good info and recipes.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
thanks guys,
guess I'm off to the bookstore now, Geez, start a new hobbie and there goes the money for that trip to Europe...Well, at least I gets to eat.
It's the wood that makes it good...
Hey Goalieboy29,
Ken Drydens number right?
(http://i6.photobucket.com/albums/y223/mw_s/barbecue_man.gif)<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Hey, quit wasting bandwidth with that crap! Go to hockeyheads.com for those conversations![:D][:D][:D][:D]
J/K
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hey MWS,
Right you are on Ken Dryden, my boyhood idol. Vancouver and Toronto both got to see my modern favourite, Felix Potvin, another 29.
Man, I loved those guys.
Easy now Chez Bubba, I know how you feel about lobs down the middle... By the way, hockeyheads.com is a site dedicated to those who have been hit in the head by pucks one too many times.[:o)] Being a goalie I ....what was I saying?
Have a great week-end and good cookin' to ya.
goalieboy29
It's the wood that makes it good...
psdubl07-I looked at the rub from Bassman. Question-Worcester Powder? Never heard of it. Is it easy to get?
T2
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Question-Worcester Powder? Never heard of it. Is it easy to get?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">World Merchants (http://www.worldspice.com) $2.50 per ounce. Very strong and moisture can cause it to clump together.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by goalieboy29</i>
<br />Easy now Chez Bubba, I know how you feel about lobs down the middle... By the way, hockeyheads.com is a site dedicated to those who have been hit in the head by pucks one too many times.[:o)] Being a goalie I ....what was I saying?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[:D][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks for the Worcester powder info, Olds. BTW, finally looked at the new recipe site(things are crazy busy around here)and I must say it looks very nice. Good job!
Tom
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Thanks for the Worcester powder info, Olds. BTW, finally looked at the new recipe site(things are crazy busy around here)and I must say it looks very nice. Good job!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I thank you for the kind words on the behalf of the whole group! [^]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by tsquared</i>
<br />psdubl07-I looked at the rub from Bassman. Question-Worcester Powder? Never heard of it. Is it easy to get?
T2
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yes and No. I'd love to tell you the story of my tenaciousness to get this stuff the 1st time I used it, but it's fit to be told over brisket and beer, not the 'net cuz it's too long.
With the magic of the internet though, you can find it in a couple places. One is here:
http://www.worldspice.com/
If you do place an order, get some Pimenton too. There's another thread all about it under Meat.
Edit: I started this post then had to take care of a sick kiddo. I finished it not realizing Olds already gave you the link. Anyway, check out the Pimenton thread here:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1830