First Brisket - Page 3

morinj · #61 01-16-2021, 05:21 PM

I was hoping for some criticism on this brisket I was able to pull off, because of you guys! Cant post a pic so maybe someone who knows what’s up could shoot me a email address or phone number I could send pics too!

RandyBoBandy · #62 01-16-2021, 05:24 PM

Quote:

Originally Posted by tbiddy

Try this recipe. Actually try all his recipes!

https://amazingribs.com/tested-recip...ed-beef-recipe

Thank you for this awesome link!!!
I've been looking to make homemade corn beef for a 6 weeks. I keep finding brisket but in sizes too big for just 2 of us. I was at the Kingsway RCS today and I'll be darned, they had brisket in 3-4 lbs individually wrapped. Bought 2 to get going on the homemade corned beef. Killer will be pickling the brisket for 5 days

Then into the Instant Pot

tbiddy · #63 01-16-2021, 05:27 PM

Quote:

Originally Posted by morinj

I was hoping for some criticism on this brisket I was able to pull off, because of you guys! Cant post a pic so maybe someone who knows what’s up could shoot me a email address or phone number I could send pics too!

I use the Tapatalk app when I want to upload pics. Really user friendly.

tirebob · #64 01-16-2021, 05:29 PM

Smoked up some side ribs today...

RandyBoBandy · #65 01-16-2021, 05:38 PM

^^ Dayuum

HyperMOA · #66 01-16-2021, 06:04 PM

Quote:

Originally Posted by RandyBoBandy

Thank you for this awesome link!!!
I've been looking to make homemade corn beef for a 6 weeks. I keep finding brisket but in sizes too big for just 2 of us. I was at the Kingsway RCS today and I'll be darned, they had brisket in 3-4 lbs individually wrapped. Bought 2 to get going on the homemade corned beef. Killer will be pickling the brisket for 5 days

Then into the Instant Pot

Personally, I find the boil more important than the brining. You must brine but that recipe can basically be salt, water and cure. You can get fancy and dry-brine, or add some other spices but I find it doesn’t add as much flavour as what you boil it in, in the end. The boil with cabbage, carrots celery, onion, potatoes and spices makes it good corned beef in my experience. Also, if you have a smoker definitely get 15 pound briskets next time. Cut it into 4 and brine. After the brine dry off 3 of them and use your favourite rub. Smoke them, turning them into pastrami and freeze them. Everyone at work I’ll be jealous of your sandwiches.

morinj · #67 01-16-2021, 06:45 PM

Hopefully this works!

Sent from my iPhone using Tapatalk

morinj · #68 01-16-2021, 06:49 PM

Quote:

Originally Posted by tbiddy

I use the Tapatalk app when I want to upload pics. Really user friendly.

Thanks T appreciate the info, and thanks to everyone else who helped me, and dang are brisket sandwiches delicious, and boy do those ribs look amazing Bob!

tirebob · #69 01-16-2021, 06:49 PM

Not a lot to criticize there at all bud! Looks spectacular! What was the taste and texture like? Seriously... Fabulous looking first brisket!

Ken07AOVette · #70 01-16-2021, 06:55 PM

Quote:

Originally Posted by morinj

Hopefully this works!

Sent from my iPhone using Tapatalk

Looks awesome!!!

morinj · #71 01-16-2021, 06:55 PM

Quote:

Originally Posted by tirebob

Not a lot to criticize there at all bud! Looks spectacular! What was the taste and texture like? Seriously... Fabulous looking first brisket!

I thought I was gona flop this one, but the meat was really to my liking not too firm, not too soft, I haven’t eaten much brisket in my life , and found that the taste was very rich! I doubt I would be able to eat 10 Oz of it in one sitting! Everyone else who ate it thought it was delicious, and I pretty much followed your guys advice the whole way threw! Look forward to the next!

morinj · #72 01-16-2021, 06:57 PM

Quote:

Originally Posted by Ken07AOVette

Looks awesome!!!

!!!Thanks Ken!!! It’s amazing how a person can get so excited about something so simple!

tirebob · #73 01-16-2021, 07:02 PM

Quote:

Originally Posted by morinj

I thought I was gona flop this one, but the meat was really to my liking not too firm, not too soft, I haven’t eaten much brisket in my life , and found that the taste was very rich! I doubt I would be able to eat 10 Oz of it in one sitting! Everyone else who ate it thought it was delicious, and I pretty much followed your guys advice the whole way threw! Look forward to the next!

Brisket is very rich... It isn’t something you eat like a huge steak for sure, but the sandwiches later are the best!!! Lol

RandyBoBandy · #74 01-16-2021, 08:11 PM

Quote:

Originally Posted by HyperMOA

Personally, I find the boil more important than the brining. You must brine but that recipe can basically be salt, water and cure. You can get fancy and dry-brine, or add some other spices but I find it doesn’t add as much flavour as what you boil it in, in the end. The boil with cabbage, carrots celery, onion, potatoes and spices makes it good corned beef in my experience. Also, if you have a smoker definitely get 15 pound briskets next time. Cut it into 4 and brine. After the brine dry off 3 of them and use your favourite rub. Smoke them, turning them into pastrami and freeze them. Everyone at work I’ll be jealous of your sandwiches.

Thank you, much appreciated

Stinky Buffalo · #75 01-17-2021, 08:19 AM

This is really making me hungry.... Thanks a lot!

Brisket is one of the thing I really want to try on the pellet grill... The results that I’m seeing in this thread are truly inspiring! Nicely done!

morinj · #76 01-22-2021, 03:55 PM

Quote:

Originally Posted by Tungsten,

The point is

Rubbed spiced and in the fridge. I’ll try to smoke it tomorrow.

Sent from my iPhone using Tapatalk

Sorry to bring up old post, I’m doing 2nd brisket tomorrow and was gona spice it a little different, I was wondering why to wrap it, and is it ok to wrap with all the salt, or do you add salt right before putting it on the smoker, wouldn’t mind giving this a try!

Trochu · #77 01-22-2021, 04:08 PM

Do most of you guys eat brisket cold or right after cooking?

I've been told it's meant to eat cold, just seems wrong to me.

morinj · #78 01-22-2021, 04:14 PM

Quote:

Originally Posted by Trochu

Do most of you guys eat brisket cold or right after cooking?

I've been told it's meant to eat cold, just seems wrong to me.

It was really good warm, but HOLY did it make amazing sandwichs

tirebob · #79 01-22-2021, 04:24 PM

Quote:

Originally Posted by morinj

Sorry to bring up old post, I’m doing 2nd brisket tomorrow and was gona spice it a little different, I was wondering why to wrap it, and is it ok to wrap with all the salt, or do you add salt right before putting it on the smoker, wouldn’t mind giving this a try!

I usually rub it up and wrap it tight before bed so I would say 6 to 8 hours before going on the grill. My standard go-to run is kosher salt, black pepper, onion and garlic. Most people say equal parts but I like a bit less salt and a bit extra pepper.

fishtank · #80 01-22-2021, 04:36 PM

dinner is ready at 16 min mark

https://www.youtube.com/watch?v=JuwGL8JKPQQ&t=1134s

Okotok · #81 01-22-2021, 05:45 PM

I've done a few briskets and they were great on varying levels. Still trying for the perfect one on my green egg. Had some brisket at Martin's BBQ in Nashville a few years ago and couldn't believe how melt in your mouth it was. Need to try to get to that level somehow.

fishtank · #82 01-22-2021, 05:52 PM

Quote:

Originally Posted by Okotok

I've done a few briskets and they were great on varying levels. Still trying for the perfect one on my green egg. Had some brisket at Martin's BBQ in Nashville a few years ago and couldn't believe how melt in your mouth it was. Need to try to get to that level somehow.

check the video above , at the 15 minute part wrap the brisket in butcher paper lest it cook then let it rest . especially the point part with the layer of fats literally melt in your mouth .

Ken07AOVette · #83 01-22-2021, 06:33 PM

Hot.
Its the absolute best.

sandwiches and omelettes are very good too

Okotok · #84 01-22-2021, 06:42 PM

Quote:

Originally Posted by fishtank

check the video above , at the 15 minute part wrap the brisket in butcher paper lest it cook then let it rest . especially the point part with the layer of fats literally melt in your mouth .

Thanks for that. I always watch these threads in an attempt to get there! Looks incredible.

tbiddy · #85 01-22-2021, 07:04 PM

Quote:

Originally Posted by morinj

Sorry to bring up old post, I’m doing 2nd brisket tomorrow and was gona spice it a little different, I was wondering why to wrap it, and is it ok to wrap with all the salt, or do you add salt right before putting it on the smoker, wouldn’t mind giving this a try!

A brisket is a big chunk of meat so it can handle the salt. If I’m only using SPOG, I’ll try to salt it 24hrs before and dry brine it. If I use a commercial rub I’ll just rub it about an hour before. You don’t want to salt it the day before and then do a commercial rub. The salt will be too much.

tbiddy · #86 01-22-2021, 07:05 PM

Quote:

Originally Posted by Trochu

Do most of you guys eat brisket cold or right after cooking?

I've been told it's meant to eat cold, just seems wrong to me.

Hot is the best. And only slice what you’re going to eat. If you slice the whole thing, the leftovers will dry out. If we have a ton of leftovers, I’ll vac seal, freeze and then heat up in the sous vide when we want to eat it again.