Hi,
Ive been smoking about 6 mths and got a DBS a month ago,went through the fuse meltdown thing,called Bradley,back in business!!!
This thing puts out some awesome food!! MY question is about my first brisket, if I like my beef a little on the pink side for sandwich slices,not well done and fallin apart, what will I achieve cooking to the temps that I'm reading about?.(190) sounds a little on the well done side of Beef. Should I try another cut of meat ?
Thanx
Skip 8)
Brisket really does like the higher temperature. All part of the magic you read about hear on the forum. Low and Slow to 190. Really not a function of pink or not with Brisket.
Might try Tri Tip roasts. They smoke real nice and the temp / color may be more to what your looking for...
I think you gotta do a brisket though. I heard it is an un natural act to have a smoker and not smoke a brisket.
I totally agree with WCK. I only took mine to 180 and then FTC for 4 hours. Turned out perfect (moist and falling apart). I had a hard time slicing through the bark without the rest of the meat falling apart.
You may want to try prime rib. I have no experience there, but in the local establishments I usually get it medium rare. Unsure about how it will turn out in the BS.
Brisket needs to be cooked low and slow and cooked beyond doness to make it tender. It is a cut you should at least try once in your smoker.
If you want a cut that you can smoke to medium rare, an 8 pound Top Loin roast is also a good choice. If you butcher or meat cutter doesn't call it Top Loin ask for NY strip. Tell him you want the cut for the rib end (it's more tender), and don't have him slice it into steaks.
http://forum.bradleysmoker.com/index.php?topic=4235.15
Medium or Medium rare Brisket is one tough animal....I think that's why you see the 180"s...If you want it good and slicable...keep it to the mid 180's anything after that is pot roast material and darn good at that if you like it that way.
Quote from: MallardWacker on January 19, 2007, 09:11:59 AM
Medium or Medium rare Brisket is one tough animal....I think that's why you see the 180"s...If you want it good and slicable...keep it to the mid 180's anything after that is pot roast material and darn good at that if you like it that way.
Yeppers, what MW said :P ;D
Just one more thought. I forgot to mention earlier, but you can bring brisket up to 165°F and still have a decent slicable meat. When I make beef pastrami from brisket I only bring it to 165°F, but you need to slice it really thin; across the grain. But again 165°F is still considered beyond doness.
Thanks for all the replies ! I'm definitely doin a brisket when i get a fresh one. I'm learning that supermarkets are not really a good source.
The closest butcher shop is about 15 miles away. Maybe next week. This week I'm goin to try my 4 alarm chili in the smoker. I was goin to brown the meat, onions,peppers and garlic in the DBS, then add the crushed tomatoes and beans and slow cook for hours. I thought hickory and apple would be a good choice.(just guessing!) Any feedback on that ? Has any one done chili before ? Should this be a new thread ?
Thanx again
Skip
This is a recipe for white / chicken chilli taken from the recipe site. have not tried it but will before warm weather comes back.
http://www.susanminor.org/forums/showthread.php?t=45
PigOut i have found brisket from costco, sam's etc are fine. Just look for "choice" grade - not select. Butts are good from thier also.
The chile turned out great. Still hunting down a brisket!!!
Skip
PigOut:
Did you put the chili in the smoker or just some of the ingredients? You mentioned browning meat, onions, peppers and garlic but said in the DBS. Have not done that so didn't know how well the DBS would brown the meat. I have been planning on making some smoke house fire roasted chili so that is why I was wondering if the entire mixture went in to the DBS after being combined?
Gizmo,
I decided to just brown the meat and garlic cause I like the veggies to have a little crunch instead of soft and mooshie.(need a spell check on that one!) In hindsight I would brown the meat in a frying pan.(it was a little chewy untill the next day with a warmup. Then add the rest of the ingredients to the meat . I then put all the ing. into 2 shallow alum. pans and smoked for three hours at 210-220 with apple and hickory mix stirring every 1/2 hour or so. This worked well as far as picking up the smoke flavor. Dont forget to rotate pans evenly as one pan of mine the beans were still a little "al dente" . I did not use a thermometer , I was just using the spoon tasting method. ( my favorite method !!) This produced about a gallon of chile.Thats why I used 2 pans to increase the surface area exposed to the smoke. It worked great and got rave reviews.The smoke flavor was just right. Not over smoked. ( Im trying to get better at that!
Us newbies have a tendency to over smoke). The whole thing took my chile to another level ! Let me know how you make out.
Skip
Will do.
I don't do the beans in the chili. I have never been a huge bean fan and since chili gets better with age, the beans don't fare so well, so I prefer to leave them out. They tend to be a filler for most and I cook enough to not need it. ;D
Some folks (TX etc in the south) really frown on beans in chile. I have always used them but more from habit.
OK, lets get back to the brisket ! I got the butcher at the Acme to order me one for next weekend. How about the prep. Mustard or no mustard ? Rub or no rub ? I have used it on pork and I read that guys use it on brisket too. Thoughts on that ?
This weekend is 6# of london broil for jerky !
Thanx
Skip
P.S. Hey Iceman, how bout your rub ?
I seperate the flat from the cap. Trim fat and put it on the rack above everything does drip some and I think adds some mass to keep the brisket cooking slower cuz the tower gets hot slower.
Never did mustard. Mustard is good on butts to cause more rub to stick allowing a bark to form. (Icerat 4 i think does two cycles of mustard and rub on butts though i have not tried it - gives him the reentry look to his butts but lots of good bark from his posted photos) Have have used rubs in the past. A preference kind of thing on the rub with brisket IMO.
IMO the prep is less an issue with brisket than the discipline to do a low and slow cook all the way to 190 or 195 IT. Use tower temps of about 200 to 205 except maybe at the very end with IT gets to 180 or better then no hotter than 210 to 220.
At least what I have found with my BS Briskets.
Thanx WCK
How about length of smoke and cook times for an average size brisket ?
Is this an overnight thing ? Should I foil or not , And when?
Skip
Mine took about 18 hours. I went to internal of 180 and then FTC for 4 hours.
Yep, it is long term. As WCat says 18hours not unusual. Depends some on the beast but will be in that + - range. You will notice in this thread I cook higher IT on Brisket than many here. So you can see where you want to go with it. Just dont get in a hurry and cheat. Low and slow.
This site has good instructions on how to prepare your brisket; along with a lot of other great information.
http://www.virtualweberbullet.com/brisket2.html
I use a similar type of rub that this site uses, except I don't use the paprika or mustard. I use kosher salt, and cracked pepper, and I double the granulated garlic.
I have always use a rub in the bradley. Currently I am using a basic BBQ rub and a Brisket rub from the chef at the Greenbrier. The recipe was industrial quantity, I cut in half and I still have enough to last me another 5 briskets and 10 racks of ribs. I will cut the salt quantity down next time.
There are many rub recipes on this site and the recipe site. Biggest suggestion is to use one of them, or anything else you can find to get a base idea, then experiement.
My first starting point was Al Rokers World Famous Rib rub. Used it a lot or should I say some variation there of. Most of the rubs have the same set of basic ingrediants and then individualized there after with quantitys and additional variations.
I now keep a bottle of a basic seasoning around that I mix up on the fly. I use it for just about everything and just add the variations depending on the phase of the moon, the number of solar flares from the sun divided by the number of sun spots, a yah.
When it comes to BEEF and Brisket...
NO MUSTARD and a SIMPLE RUB like a an Italian Seasoning (I use Cavendar's from Wally Shack), mainly it's salt, pepper, garlic and some other spurious miscellaneous spices. When it comes to beef I personally think simple is best, BUT HOWEVER as you will see in the coming posts there are a lot of different ideas on the subject. Have fun....
I totally agree with MW on this one. ;)
What day is it ? Is it the weekend yet? ------shucks its only wed.!
My first brisket ! Its like a right of passage,my first beer, my first_____ butt!
I'm just gonna keep it simple and I'm positive I'll do well with all the backup I have here on this forum. Thanx guys! Ill keep you posted.
Skip
Smoke on Skip. My briskets always turned out great with just a simple seasoning. You get the full smoked beef taste that way. If they want something else on it you can add it after the smoke is done. Have fun.
OK!
Got a 6.5# in the fridge. Any ideas on smoke and cook times? Is it big enough for an overnight smoke? It is the flat and point. Im thinkin about cutting it. 3-4 hrs smoke,10-12 hrs cook time at 200 deg. Cook to 180s then ftc.
Any thoughts ?
Hey Gizmo ,
You're right on track...........chili does'nt have beans. :) Hence the phrase
chili with beans...................It's all good. 8)
Let the smoke roll ,
Coyote
Ok,
I robe with fresh cracked peppercorns,lil kosher salt and minced garlic. I cut the thicker point off and put that on the rack above the flat and some bacon above that. Put in the DBS at 8:00PM last night with 4 hours smoke at 200.
At 6AM the flat was at 170 .Things looked good so I boated them and continued to cook. I pulled the flat at 185 then FTC at 9:30. Ill let the point go till 195 for pullin.
Sounds like they cooked a little fast - should turn out fine though with the FTC. Do you have a Maverick? I found that my BS was cooking about 10 - 15 degrees F hotter than the door probe reflected. Until I got the Maverick, most of my meat was a little tougher than it should have been. Everything has been just right since I got the Maverick and cooking at the proper temp. ;D
When i took my pic of the briskit it was @140. BS temp is holding @180 with the raptor/guru. my et73 is off by 2* with the temps but no worries. Going to ftc it around 185* for a couple hours.
nepas
(http://i123.photobucket.com/albums/o290/stlthy1/bsc.jpg)
Yep,
I used my maverick in one and another digital in the other part. The cab ran at 190-200. Sleepin is a breeze with the alarms on the maveric, otherwise I'd be out there every hour!. Gonna slice at gametime.
Skip
Hey Nepa, how do you post a pic ?
PigOut
Go here and open a free acc. You have to have a host site for your pics
nepas
http://photobucket.com/
the brisket was great ! A lil on the dry side but good. I guess i need to pick up on the vent management thing and maybe boat it sooner.Thanks for all your help !
Skip