Brisket!

caseydog said:
I thought it was too salty and peppery?

Aaron Franklin has a series of videos on brisket. My instinct would be to do whatever he does.

CD
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As I wrote, a tiny bit. Cutting down to 3/16 cup each versus 1/4 cup each is not a huge difference on an 11ish pound hunk of meat.

Craig has 1 of Franklin's cookbooks and frankly I haven't been thrilled with what he has cooked from it.

I'll stick with something that I know works with just a tiny adjustment
 
Most cooked meats tend to toughen up the next day when it is reheated. How can this be prevented? I sometimes don't reheat it all the way. Only enough to get it warm but still not cold. Now with fried or baked chicken, I can eat it cold staight from the fridge!! I've always liked it that way!! :whistling:
 
Shermie said:
Most cooked meats tend to toughen up the next day when it is reheated. How can this be prevented? I sometimes don't reheat it all the way. Only enough to get it warm but still not cold. Now with fried or baked chicken, I can eat it cold staight from the fridge!! I've always liked it that way!! :whistling:
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With BBQ, I actually find a quick reheat in the microwave oven works well. Just don't overdo it. Like you said, I go for warmed through, not HOT! It stays tender and juicy.

I also love cold leftover chicken to snack on.

CD
 
caseydog said:
With BBQ, I actually find a quick reheat in the microwave oven works well. Just don't overdo it. Like you said, I go for warmed through, not HOT! It stays tender and juicy.

I also love cold leftover chicken to snack on.

CD
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Great minds think alike, hey?!!! :whistling:
 
Just bought a beef brisket from Whole Foods. I'll slow-roast it next week. Expensive at $40 for only 4lbs of it!!! Need some dark rum & other things first. But it should be good!! :whistling:
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Shermie said:
Just bought a beef brisket from Whole Foods. I'll slow-roast it next week. Expensive at $40 for only 4lbs of it!!! Need some dark rum & other things first. But it should be good!! :whistling:View attachment 70015
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That's a fair price to pay for an excellent cut of brisket. You can get it for 1/3 the price in the supermarket around St. Patrick's Day, so you can make crappy corned beef from crappy brisket. There is a difference in quality. Looking forward to the results!

i really, really need to try this in my smoker before the weather turns. It's September already, so I'm running out of time.
 
I just put it in the freezer to firm it up a little before vacuum sealing it. My hope was to be able to do it sometime this week, but I don't have all the stuff to do it with yet. Might end up doing it at a later date when I get all of the stuff. :whistling:
 
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medtran49 said:
Can't see the juice coming out, but you can see it on the board. Moist, tender, but yet had the pull you want when pulling a slice apart.

We both think the pepper and salt should be cut down, maybe to 3/16 cup each at least for our taste.

A fiddly technique, but it makes great brisket!


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Absolutely gorgeous. Perfect bark. And, you can see how flavor seeps into the meat With that last picture. It might be worth flying down to Florida to take a bite. Save me some just in case.
 
The Late Night Gourmet said:
Absolutely gorgeous. Perfect bark. And, you can see how flavor seeps into the meat With that last picture. It might be worth flying down to Florida to take a bite. Save me some just in case.
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Looks burnt on the outside, but that's the way that it looks. What you're after is for it to be juicy, moist & tender inside while being crusty outside. I think I got all the stuff for mine, but now there's another trip, so I'll do it when I come back. I'll just make regular BBQ sauce to make doing it a little easier. :whistling:
 
I just salted and peppered around a 12 pound packer after trimming fat and cutting a piece off for ropa vieja, started off as well over 16 pounds. Will use the Cook's Country snake method again. I cut down on the salt and pepper to probably a little less than 3/16 cup each this time.
 
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