ARCHIVED
 MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006  IN, USA
 Posts: 24649 Feedback: 100% (27) |
Posted: 7/15/2012 9:26:10 PM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT Hit me with your brisket recipes ARFCOM. Again, no smoker, but the oven and slow cooker/crockpot are available. |
|
|
|
Posted: 7/15/2012 10:06:41 PM
You can also cook brisket in a slow cooker (crock pot) as well. Use what ever rub you want, place a small bowl unpside down inside the slow cooker, water or beer, add a touch of liquid smoke, wrap the brisket in foil and place on a small plate on top of the bowl, let the slow cooker do it's thing. When it's done, you can place it if a oven for broil to crust the outside. This is how I did brisket in college without a smoker or oven.
|
|
|
|
Redcat
¯\(°_o)/¯
Team Member
Joined: Jun 2005 WA, USA
Posts: 1150 Feedback: 100% (11) Link To This Post |
Posted: 7/16/2012 8:14:30 PM
What kind of grill do you have?
|
|
|
MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006 IN, USA
Posts: 24680 Feedback: 100% (27) Link To This Post |
Posted: 7/16/2012 8:25:55 PM
Originally Posted By Redcat:
What kind of grill do you have? gas ended up putting a dry rub on it, sealing it in foil, and sticking it in the oven at 300 for about 3.5 hours. it was so tender it broke in half when i pulled it out. put a honey and soy sauce glaze on it and the halves went on the grill for a little bit just to pick up some color. still fork tender and very tasty from the sample bites so far |
|
|
MTNmyMag
Member
Team Member
Joined: Feb 2004 TX, USA
Posts: 12104 Feedback: 100% (11) Link To This Post |
Posted: 7/16/2012 8:35:10 PM
Originally Posted By MEDIKEIGHTED:
I have about a 2lb brisket in the fridge. As the title says, I don't have a smoker, but I'm leaning toward slow cooking in the oven and finishing it on the grill for 30 minutes or so for flavor. I've found a couple decent looking rub recipes, but haven't picked a winner yet. Hit me with your brisket recipes ARFCOM. Again, no smoker, but the oven and slow cooker/crockpot are available. I have made wonderful SMOKED brisket on a Gas Grill. Go get a metal pan that will hold wood chips, get some of the small little chips and some of the bigger pieces. Light your grill but only one burner on the far end. Put the metal pan with the small chips in it directly over the flames until they ignite and put in one of the larger chips. Monitor the heat to stay around 220 degrees. once you have a good volume of smoke pouring out everywhere put your seasoned brisket on the grill at the other end from the lit burner with the fatter end towards the flame and add more wood small and big chips. Keep an eye on your wood smoke when it slacks off add more chips. It should take about 3 to 4 hrs to cook you may want to rotate the brisket half way through or you set the temp at 185 and smoke for an hour and a half, remove from the grill wrap in aluminum foil, then move to the oven already set at 225 for about 2 to 2.5 hrs. I have never cooked such a small brisket so the timing be way off. I test mine with a fork if I can remove a bite with little effort it is done. Season heavily with Salt and Black pepper follow with Garlic Powder, Onion Powder, Cumin and some Dark Chilli Powder. |
|
|
|
MTNmyMag
Member
Team Member
Joined: Feb 2004 TX, USA
Posts: 12105 Feedback: 100% (11) Link To This Post |
Posted: 7/16/2012 8:36:38 PM
soy sauce and honey? why did I bother with this thread
|
|
|
|
|
Posted: 7/16/2012 9:00:00 PM
Brisket, chopped onion,salt, pepper garlic powder.
Put it in a crock pot with a trap12oz bottle of chili sauce and a beer. I used an amber ale. |
|
|
|
MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006 IN, USA
Posts: 24682 Feedback: 100% (27) Link To This Post |
Posted: 7/16/2012 9:02:46 PM
Originally Posted By MTNmyMag:
Originally Posted By MEDIKEIGHTED:
I have about a 2lb brisket in the fridge. As the title says, I don't have a smoker, but I'm leaning toward slow cooking in the oven and finishing it on the grill for 30 minutes or so for flavor. I've found a couple decent looking rub recipes, but haven't picked a winner yet. Hit me with your brisket recipes ARFCOM. Again, no smoker, but the oven and slow cooker/crockpot are available. I have made wonderful SMOKED brisket on a Gas Grill. Go get a metal pan that will hold wood chips, get some of the small little chips and some of the bigger pieces. Light your grill but only one burner on the far end. Put the metal pan with the small chips in it directly over the flames until they ignite and put in one of the larger chips. Monitor the heat to stay around 220 degrees. once you have a good volume of smoke pouring out everywhere put your seasoned brisket on the grill at the other end from the lit burner with the fatter end towards the flame and add more wood small and big chips. Keep an eye on your wood smoke when it slacks off add more chips. It should take about 3 to 4 hrs to cook you may want to rotate the brisket half way through or you set the temp at 185 and smoke for an hour and a half, remove from the grill wrap in aluminum foil, then move to the oven already set at 225 for about 2 to 2.5 hrs. I have never cooked such a small brisket so the timing be way off. I test mine with a fork if I can remove a bite with little effort it is done. Season heavily with Salt and Black pepper follow with Garlic Powder, Onion Powder, Cumin and some Dark Chilli Powder. i'll have to try this next time. sounds like it would be great in the fall or winter when it's not so hot outside. |
|
|
MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006 IN, USA
Posts: 24683 Feedback: 100% (27) Link To This Post |
Posted: 7/16/2012 9:03:40 PM
Originally Posted By MTNmyMag:
soy sauce and honey? why did I bother with this thread  |
|
|
pcsutton
Member ....but not a 3rd member
Team Member
Joined: Sep 2004 TX, USA
Posts: 23168 Feedback: 100% (1) Link To This Post |
Posted: 7/17/2012 8:15:07 PM
Originally Posted By MTNmyMag: Originally Posted By MEDIKEIGHTED: I have about a 2lb brisket in the fridge. As the title says, I don't have a smoker, but I'm leaning toward slow cooking in the oven and finishing it on the grill for 30 minutes or so for flavor. I've found a couple decent looking rub recipes, but haven't picked a winner yet. Hit me with your brisket recipes ARFCOM. Again, no smoker, but the oven and slow cooker/crockpot are available. I have made wonderful SMOKED brisket on a Gas Grill. Go get a metal pan that will hold wood chips, get some of the small little chips and some of the bigger pieces. Light your grill but only one burner on the far end. Put the metal pan with the small chips in it directly over the flames until they ignite and put in one of the larger chips. Monitor the heat to stay around 220 degrees. once you have a good volume of smoke pouring out everywhere put your seasoned brisket on the grill at the other end from the lit burner with the fatter end towards the flame and add more wood small and big chips. Keep an eye on your wood smoke when it slacks off add more chips. It should take about 3 to 4 hrs to cook you may want to rotate the brisket half way through or you set the temp at 185 and smoke for an hour and a half, remove from the grill wrap in aluminum foil, then move to the oven already set at 225 for about 2 to 2.5 hrs. I have never cooked such a small brisket so the timing be way off. I test mine with a fork if I can remove a bite with little effort it is done. Season heavily with Salt and Black pepper follow with Garlic Powder, Onion Powder, Cumin and some Dark Chilli Powder. I too smoke on a gas grill....using wood chunks and lump charcoal for flavor.  Gotta start you burner, add chunks and charcoal over burner, and put a can of beer on the heat for moisture. (I only had bottled beer so I poured it into a pop can)  Put your brisket on the other side and keep the heat between 210 and 220.  If you keep wood on the burner and don't open the lid except to add wood and mop....it works just fine.  |
|
|
|
Posted: 7/18/2012 2:42:19 PM
You don't really need a purpose built smoker. I smoked a 3 pound brisket on my Weber kettle grill (it was a "competition" against a friend who was cooking a similar size brisket in a slow cooker), and it took around 4.5 hours. I had an aluminum cup over the fire filled with water (as a heat sink to stabilize temps), and a cast iron wood chip box (for smoke flavor). Here's a pic of when it was still on the grill.
After the briskets were sliced (mine went so fast, I could only get a pic when there was only one piece left, on top of the serving plate). 
As close a pic as I could get, trying to get a good shot of the smoke ring. 
BTW, I kicked my friend's ass in the competition (as judged by a group of my friends, including my competitor). This is the rub I used (it's not mine, I got it from The Virtual Weber Bulletin Board and is a modified Alton Brown Rub). 8 tablespoon Brown Sugar 3 tablespoon Kosher Salt 1 tablespoon Chili Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Chipolte Seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon Thyme, dried or rubbed |
|
|
|
Zhukov
Aimless' whipping boy
Site Staff
Joined: Apr 2003 TX, USA
Posts: 40782 Feedback: 100% (43) Link To This Post |
Posted: 7/18/2012 3:13:40 PM
2 pound brisket? Where do they sell these snack-size briskets?
|
|
|
MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006 IN, USA
Posts: 24792 Feedback: 100% (27) Link To This Post |
Posted: 7/18/2012 3:27:51 PM
Originally Posted By Zhukov:
2 pound brisket? Where do they sell these snack-size briskets? 
pics of leftovers: 
 |
|
|
pcsutton
Member ....but not a 3rd member
Team Member
Joined: Sep 2004 TX, USA
Posts: 23194 Feedback: 100% (1) Link To This Post |
Posted: 7/18/2012 8:27:30 PM
[Last Edit: 7/18/2012 8:29:06 PM by pcsutton]
Originally Posted By Timmee: You don't really need a purpose built smoker. I smoked a 3 pound brisket on my Weber kettle grill (it was a "competition" against a friend who was cooking a similar size brisket in a slow cooker), and it took around 4.5 hours. I had an aluminum cup over the fire filled with water (as a heat sink to stabilize temps), and a cast iron wood chip box (for smoke flavor). Here's a pic of when it was still on the grill. http://desmond.imageshack.us/Himg12/scaled.php?server=12&filename=brisketgrill.jpg&res=landing After the briskets were sliced (mine went so fast, I could only get a pic when there was only one piece left, on top of the serving plate). http://desmond.imageshack.us/Himg404/scaled.php?server=404&filename=brisket2.jpg&res=landing As close a pic as I could get, trying to get a good shot of the smoke ring. http://desmond.imageshack.us/Himg6/scaled.php?server=6&filename=brisket3.jpg&res=landing BTW, I kicked my friend's ass in the competition (as judged by a group of my friends, including my competitor). This is the rub I used (it's not mine, I got it from The Virtual Weber Bulletin Board and is a modified Alton Brown Rub). 8 tablespoon Brown Sugar 3 tablespoon Kosher Salt 1 tablespoon Chili Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Chipolte Seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon Thyme, dried or rubbed Adding sugars to a rub will scorch and burn. It's best to leave the sugars for the sauce/glaze you put on in the last few minutes before you take the meat off of the heat. |
|
|
|
Posted: 7/19/2012 11:11:31 AM
Originally Posted By pcsutton:
Originally Posted By Timmee:
You don't really need a purpose built smoker. I smoked a 3 pound brisket on my Weber kettle grill (it was a "competition" against a friend who was cooking a similar size brisket in a slow cooker), and it took around 4.5 hours. I had an aluminum cup over the fire filled with water (as a heat sink to stabilize temps), and a cast iron wood chip box (for smoke flavor). Here's a pic of when it was still on the grill. http://desmond.imageshack.us/Himg12/scaled.php?server=12&filename=brisketgrill.jpg&res=landing After the briskets were sliced (mine went so fast, I could only get a pic when there was only one piece left, on top of the serving plate). http://desmond.imageshack.us/Himg404/scaled.php?server=404&filename=brisket2.jpg&res=landing As close a pic as I could get, trying to get a good shot of the smoke ring. http://desmond.imageshack.us/Himg6/scaled.php?server=6&filename=brisket3.jpg&res=landing BTW, I kicked my friend's ass in the competition (as judged by a group of my friends, including my competitor). This is the rub I used (it's not mine, I got it from The Virtual Weber Bulletin Board and is a modified Alton Brown Rub). 8 tablespoon Brown Sugar 3 tablespoon Kosher Salt 1 tablespoon Chili Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Chipolte Seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon Thyme, dried or rubbed Adding sugars to a rub will scorch and burn. It's best to leave the sugars for the sauce/glaze you put on in the last few minutes before you take the meat off of the heat. Sugar burns above 350 degrees. Low and slow barbecue is below that (I cooked my brisket at about 275 degrees), so sugar in the rub isn't a problem. |
|
|
|
TxRabbitBane
Fishing > Work
Team Member
Joined: Feb 2005 TX, USA
Posts: 13679 Feedback: 0% (0) Link To This Post |
Posted: 7/19/2012 11:26:32 AM
Hell, son, dig a hole and cook it in the ground if you can't smoke it. Sell that gas powered outdoor stove on ebay or something and get a real smoker. Use hardwoods (hickory, oak, mesquite).
Use less sugar in your rub for brisket than other meats (just personal preference). Low and slow is what you want. |
|
|
TxRabbitBane
Fishing > Work
Team Member
Joined: Feb 2005 TX, USA
Posts: 13680 Feedback: 0% (0) Link To This Post |
Posted: 7/19/2012 11:27:16 AM
Originally Posted By Zhukov:
2 pound brisket? Where do they sell these snack-size briskets? They must come from really small cattle.... |
|
|
Twelvepack
Not just a Member...wait, yes I am.
Team Member
Joined: Jan 2008 VA, USA
Posts: 1188 Feedback: 0% (0) Link To This Post |
Posted: 7/19/2012 2:19:04 PM
I'm personally opposed to the use of any sugar in brisket preparation. I won't even use juice in my drip pan.
Pork, on the other hand, I'll practically candy. |
|
|
TxRabbitBane
Fishing > Work
Team Member
Joined: Feb 2005 TX, USA
Posts: 13686 Feedback: 0% (0) Link To This Post |
Posted: 7/19/2012 2:24:23 PM
Originally Posted By Twelvepack:
I'm personally opposed to the use of any sugar in brisket preparation. I won't even use juice in my drip pan. Pork, on the other hand, I'll practically candy. You and me, we get along fine.... |
|
|
Zhukov
Aimless' whipping boy
Site Staff
Joined: Apr 2003 TX, USA
Posts: 40801 Feedback: 100% (43) Link To This Post |
Posted: 7/19/2012 2:26:03 PM
Originally Posted By TxRabbitBane: Originally Posted By Twelvepack: I'm personally opposed to the use of any sugar in brisket preparation. I won't even use juice in my drip pan. Pork, on the other hand, I'll practically candy. You and me, we get along fine.... Meh - not a fan of sweet on any kind of meat. Pork isn't bad with some sugar, but I prefer meat of any kind when it's peppery. |
|
|
MEDIKEIGHTED
Member
Team Member
Joined: Sep 2006 IN, USA
Posts: 24821 Feedback: 100% (27) Link To This Post |
Posted: 7/19/2012 2:29:00 PM
Originally Posted By Zhukov:
Originally Posted By TxRabbitBane:
Originally Posted By Twelvepack:
I'm personally opposed to the use of any sugar in brisket preparation. I won't even use juice in my drip pan. Pork, on the other hand, I'll practically candy. You and me, we get along fine.... Meh - not a fan of sweet on any kind of meat. Pork isn't bad with some sugar, but I prefer meat of any kind when it's peppery. next time I will skip the honey and soy sauce. it wasn't a bad flavor, but i think the rub did well enough on its own. it did seem like it would do well on a ham or pork loin. |
|
|
TxRabbitBane
Fishing > Work
Team Member
Joined: Feb 2005 TX, USA
Posts: 13688 Feedback: 0% (0) Link To This Post |
Posted: 7/19/2012 3:07:39 PM
[Last Edit: 7/19/2012 3:14:43 PM by TxRabbitBane]
Originally Posted By Zhukov:
Originally Posted By TxRabbitBane:
Originally Posted By Twelvepack:
I'm personally opposed to the use of any sugar in brisket preparation. I won't even use juice in my drip pan. Pork, on the other hand, I'll practically candy. You and me, we get along fine.... Meh - not a fan of sweet on any kind of meat. Pork isn't bad with some sugar, but I prefer meat of any kind when it's peppery. love brown sugar in my rub for chicken and pork (cabrito also), though I don't go nuts with it like some folk. ETA I'm working on perfecting my chicken right now and it's fighting me all the way... I cooked 4 chickens this weekend and (while good) I'm not satisfied with any of them. |
|
|
dcs12345
KABOOM!!!!!!!
Team Member
Joined: Oct 2005 TX, USA
Posts: 9423 Feedback: 100% (47) Link To This Post |
Posted: 7/19/2012 3:07:45 PM
I have smoked smaller pieces of meat with a small fire built in the ground, and tire rim with the center cut out, wire mesh, and a carboard box to cover it all. After the meat has smoked as much as I wanted it, I just wrapped the meat up in foil and threw it in a oven to finish cooking (the fire wasn't very hot)
|
|
|
orion251
Member
Team Member
Joined: Feb 2007 AL, USA
Posts: 4301 Feedback: 100% (1) Link To This Post |
Posted: 7/20/2012 8:54:47 PM
Originally Posted By TxRabbitBane: Originally Posted By Zhukov: 2 pound brisket? Where do they sell these snack-size briskets? They must come from really small cattle.... Veal brisket? |
|
|
Soonerborn75
Member
Team Member
Joined: Feb 2008 OK, USA
Posts: 288 Feedback: 100% (1) Link To This Post |
Posted: 7/21/2012 8:20:14 AM
Originally Posted By Timmee:
Originally Posted By pcsutton:
Originally Posted By Timmee:
You don't really need a purpose built smoker. I smoked a 3 pound brisket on my Weber kettle grill (it was a "competition" against a friend who was cooking a similar size brisket in a slow cooker), and it took around 4.5 hours. I had an aluminum cup over the fire filled with water (as a heat sink to stabilize temps), and a cast iron wood chip box (for smoke flavor). Here's a pic of when it was still on the grill. http://desmond.imageshack.us/Himg12/scaled.php?server=12&filename=brisketgrill.jpg&res=landing After the briskets were sliced (mine went so fast, I could only get a pic when there was only one piece left, on top of the serving plate). http://desmond.imageshack.us/Himg404/scaled.php?server=404&filename=brisket2.jpg&res=landing As close a pic as I could get, trying to get a good shot of the smoke ring. http://desmond.imageshack.us/Himg6/scaled.php?server=6&filename=brisket3.jpg&res=landing BTW, I kicked my friend's ass in the competition (as judged by a group of my friends, including my competitor). This is the rub I used (it's not mine, I got it from The Virtual Weber Bulletin Board and is a modified Alton Brown Rub). 8 tablespoon Brown Sugar 3 tablespoon Kosher Salt 1 tablespoon Chili Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Chipolte Seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon Thyme, dried or rubbed Adding sugars to a rub will scorch and burn. It's best to leave the sugars for the sauce/glaze you put on in the last few minutes before you take the meat off of the heat. Sugar burns above 350 degrees. Low and slow barbecue is below that (I cooked my brisket at about 275 degrees), so sugar in the rub isn't a problem. I do not put sugar in any rubs because even when smoking something like a brisket, I always start by browning all sides with high heat for a few minutes. Its not to seal it, its to develop those important flavors that only comes from browned/charred meat. |
|
|
|
MTNmyMag
Member
Team Member
Joined: Feb 2004 TX, USA
Posts: 12125 Feedback: 100% (11) Link To This Post |
Posted: 7/21/2012 10:36:01 AM
Originally Posted By Soonerborn75:
Originally Posted By Timmee:
Originally Posted By pcsutton:
Originally Posted By Timmee:
You don't really need a purpose built smoker. I smoked a 3 pound brisket on my Weber kettle grill (it was a "competition" against a friend who was cooking a similar size brisket in a slow cooker), and it took around 4.5 hours. I had an aluminum cup over the fire filled with water (as a heat sink to stabilize temps), and a cast iron wood chip box (for smoke flavor). Here's a pic of when it was still on the grill. http://desmond.imageshack.us/Himg12/scaled.php?server=12&filename=brisketgrill.jpg&res=landing After the briskets were sliced (mine went so fast, I could only get a pic when there was only one piece left, on top of the serving plate). http://desmond.imageshack.us/Himg404/scaled.php?server=404&filename=brisket2.jpg&res=landing As close a pic as I could get, trying to get a good shot of the smoke ring. http://desmond.imageshack.us/Himg6/scaled.php?server=6&filename=brisket3.jpg&res=landing BTW, I kicked my friend's ass in the competition (as judged by a group of my friends, including my competitor). This is the rub I used (it's not mine, I got it from The Virtual Weber Bulletin Board and is a modified Alton Brown Rub). 8 tablespoon Brown Sugar 3 tablespoon Kosher Salt 1 tablespoon Chili Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Chipolte Seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon Thyme, dried or rubbed Adding sugars to a rub will scorch and burn. It's best to leave the sugars for the sauce/glaze you put on in the last few minutes before you take the meat off of the heat. Sugar burns above 350 degrees. Low and slow barbecue is below that (I cooked my brisket at about 275 degrees), so sugar in the rub isn't a problem. I do not put sugar in any rubs because even when smoking something like a brisket, I always start by browning all sides with high heat for a few minutes. Its not to seal it, its to develop those important flavors that only comes from browned/charred meat. You DO NOT sear something you are going to smoke  |
|
|
ARCHIVED
