S & S Dallas Dandy Brisket

Sauce Bauce · April 13, 2005, 12:12:10 AM

OK, all you old timers, I need some help!

I was getting all my stuff together to cook a Smoke & Spice Dallas Dandy Brisket and was about to start mixing when I noticed it called for Liquid Smoke and cooked in foil. I know somewhere I read something on the forum about this. Can anyone remember it or has everybody got CRS like me?

Hell, I could cook it in my oven doing it this way but I ain't looking forward to using liquid smoke when there is a state of the art BS/Guru/Raptor contraption sitting just outside my door. Can anyone remember the modification to the recipe or can someone recommend one before I start mixing the Dallas Dandy Rub and Marinade?

Also, Olds, I have this recipe all typed up and ready to up load but I think uploading it with the modification would be better. Let me know what you want me to do with it.

Please help guys, I need some advise.

Don

SteveBird · April 13, 2005, 12:46:46 AM

Hello Sauce Bauce.

I would just mix it up without using the liquid smoke, use hickory smoke and smoke for at least 4 hours at between 180 and 200 degrees until it comes to 190.

I'm no expert but I just had a great tasting brisket using that method.

I have friend, who is a great chef, and I mentioned cooking something on the grill using foil and she told me the same thing that you said. Why waste the propane, just cook it in the oven.

Good luck and have fun.

SteveBird

BigRed · April 13, 2005, 01:20:35 AM

I have cooked brisket wrapped in foil with a couple of bottles of liquid smoke and onions in it. Cook very slow for 5 hours Open the foil pack, take off the fat, cut the brisket cross grain, put back in the foil (drain the grease)add a bottle of your favorite BBQ sauce.Put back in oven for 1 hour more. Not bad. Did this in the winter and before I got my BS. Now it is low and slow in the BS !!

BigRED

Sauce Bauce · April 13, 2005, 03:24:32 AM

Why is it that Brisket is cooked to an internal temp of 190F when all other beef products (steak, roast, etc) are cooked to 135F - 160F? Why does it not over cook at 190F. I usually like my beef cooked med/rare. Well done beef is like eating the bottom of my shoe as far as I am cocerned. Personally I like to cook beef to 135F and FTC it for at least 2 hours and it is usually a perfect medium rare piece of meat full of juices. If any meat (beef or chiken) gets dry and/or stringy on me I just can't eat it and I mean physically can not eat it. I have a condition which causes strictures in my esophogus and dry stringy meat will hang up until I force it up. I do not like to eat like that!

I thought I had read every topic concerning briskets before I decided to cook this one but I must have missed something or Oldtimers has kicked in. I know some of you guys have cooked a many a brisket before I came along so give up some of that valuable information you are walking around with.

Don

deadeye · April 13, 2005, 04:02:58 AM

Sauce

If you go to the main page where you posted this topic and look under my topic of MY 1St Brisket and it will tell you everything you need to know. The reason you need to get the temp up to 180-190 is so the collagen of the meat has a chance to break down. this is what is going to make the meat tender. i did my 1st brisket following everyones help and I could cut it with a fork. Just remember cook low and slow. The meat will get up to 160 or so pretty fast but then it will stall out for awhile beacuse the collagen is breaking down, don't worry just give it time!!!!!!!!!!! I am no expert but listen to these guys and they cna help you for sure

Thanks

Derek

BigSmoker · April 13, 2005, 06:41:48 PM

Me personally I cook my brisket to 185°f then FTC for at least 1 hr. The brisket is so tough the way to make it tender is low and slow. I think you would be in for unpleasant surprize if you tried to eat it medium rare[xx(].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Oldman · April 14, 2005, 12:38:28 AM

<hr noshade size="1">Can anyone remember it or has everybody got CRS like me?
<hr noshade size="1">

If this means that I cannot remember what I did this morning then you can count me in!

<hr noshade size="1">Also, Olds, I have this recipe all typed up and ready to up load but I think uploading it with the modification would be better. Let me know what you want me to do with it.<hr noshade size="1">

Are you saying you would rather upload to a web-page untilizing HTML? If so that is ok. Just post the addy on my site and we will just copy it over to the Recipe page.

OR you can post it my site and then put in foot notes as how you want it laid out. Either way it will make it to the recipe page. Take a look at this one I'm coding for manxman, it is about 70% done.
You will note that even though it is a posting board I have it off set as if tabs and auto-numbering are used. And as we all know there is no posting board in the world that accepts those two items. Also you will see it noted where we will be placing in the images.

http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=1f57f4f82fa493ee2bad17189a2f12d6;act=ST;f=44;t=173

Sorry about the long addy but this board will not accept this address coded so I have to post the whole @#$%#$# thing.

Another option is you can place your recipe in a wordpad document and attach to an E-mail to me.

<hr noshade size="1">
Personally I like to cook beef to 135F and FTC it for at least 2 hours and it is usually a perfect medium rare piece of meat full of juices. <hr noshade size="1">

Now you know why I never do a brisket unless it is corned. Keep the brisket and give me a Flank steak all day long! Shoot I would rather have the the meat from the Plate area than a brisket.

Well let me back track a little. The two times I've done a brisket, in my whole life, I cooked it until it pulled apart then covered in with a sauce for a sandwich. Like a pulled pork. Otherwise if it still is not kicking you can keep it.

I'll track this thread for your reply.

Have you Voted? If Not Click HERE!
Olds

http://rminor.com

BigSmoker · April 14, 2005, 01:43:50 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman

Now you know why I never do a brisket unless it is corned. Keep the brisket and give me a Flank steak all day long! Shoot I would rather have the the meat from the Plate area than a brisket.

Well let me back track a little. The two times I've done a brisket, in my whole life, I cooked it until it pulled apart then covered in with a sauce for a sandwich. Like a pulled pork. Otherwise if it still is not kicking you can keep it.
<hr height="1" noshade id="quote"></blockquote id="quote">

Olds,
Have you ever butterflied your flank steak? I butterfly them spread spinach, cream cheese and a little taragon sprinkled on top of that. Roll it up and tie with butchers twine and cook at 300°f for around an hour. Results are [:p].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Sauce Bauce · April 14, 2005, 02:55:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 <hr noshade size="1">Can anyone remember it or has everybody got CRS like me?
<hr noshade size="1">

If this means that I cannot remember what I did this morning then you can count me in! Close! Can't Remember S--T!

<hr noshade size="1">Also, Olds, I have this recipe all typed up and ready to up load but I think uploading it with the modification would be better. Let me know what you want me to do with it.<hr noshade size="1">

Are you saying you would rather upload to a web-page untilizing HTML? I think the modification part is what threw you. I meant the modidified recipe adapting it to cooking on the Bradley! I have the brisket marinating now and will cook it Friday. When I finish it I will post pictures and a report on the outcome. I will attempt to post it to your board, if I have problems I will contact you.


<hr height="1" noshade id="quote"></blockquote id="quote">

Oldman · April 15, 2005, 08:06:00 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Olds,
Have you ever butterflied your flank steak? I butterfly them spread spinach, cream cheese and a little taragon sprinkled on top of that. Roll it up and tie with butchers twine and cook at 300°f for around an hour. Results are <hr height="1" noshade id="quote"></blockquote id="quote"> Well I know what I'm going to try Saturday for dinner [:D]

<blockquote id="quote">quote:<hr height="1" noshade id="quote">When I finish it I will post pictures and a report on the outcome. I will attempt to post it to your board, if I have problems I will contact you.
<hr height="1" noshade id="quote"></blockquote id="quote"> If you are registered then you can post on the open forum. The rest are locked. I will copy over your pictures to my space. Then you can removed your copy once the recipe is added to the recipe page.

Have you Voted? If Not Click HERE!
Olds

http://rminor.com