Brisket Heaven

MWS · June 13, 2005, 03:44:24 AM

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]

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

oguard · June 13, 2005, 05:04:11 AM

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.

Mike

Catch it,Kill it,Smoke it

Oldman · June 13, 2005, 05:26:07 AM

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

psdubl07 · June 13, 2005, 04:25:25 PM

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.

Oldman · June 14, 2005, 02:54:27 AM

<blockquote 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">

Ok how about sharing how to on these two items please [:p]

Olds

MWS · June 14, 2005, 03:36:06 AM

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.

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

psdubl07 · June 14, 2005, 05:31:38 AM

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

Ok how about sharing how to on these two items please [:p]

Olds

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

Olds, were you asking for the sauce recipe w/ the coffee in it?

Oldman · June 14, 2005, 12:39:49 PM

Yes please!

Olds

psdubl07 · June 14, 2005, 07:06:50 PM

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.

goalieboy29 · June 17, 2005, 03:27:56 PM

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...

psdubl07 · June 17, 2005, 04:16:05 PM

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

BigSmoker · June 17, 2005, 04:16:24 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by goalieboy29
 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">

Yes a <s>cook</s> smoke book. Smoke and Spice by the Jamison's. Lots of good info and recipes.

Jeff

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

goalieboy29 · June 18, 2005, 01:16:56 AM

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...

MWS · June 18, 2005, 01:49:11 AM

Hey Goalieboy29,

Ken Drydens number right?

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

Chez Bubba · June 18, 2005, 03:43:15 AM

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?