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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 12-15-2017, 08:56 AM   #1
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Default Smoked Brisket

I had an amazing brisket at a group shoot in NC.

Who's got a magic brisket recipe?
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Old 12-15-2017, 08:59 AM   #2
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I am utterly pissed that all the BBQ places around here insist on chopping it up for their sammiches... you have to go to fookin' Arby's to get it intact.
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Old 12-15-2017, 09:24 AM   #3
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I am utterly pissed that all the BBQ places around here insist on chopping it up for their sammiches... you have to go to fookin' Arby's to get it intact.
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Old 12-15-2017, 09:32 AM   #4
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I'll be smoking one later today. Just put some rub on it and smoke it for a couple, three hours, then let it rest wrapped in aluminum foil so it gets juicy.
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Old 12-15-2017, 09:34 AM   #5
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Their are to many recipe's to even begin with a recipe for brisket. A low end piece of Mr. cow that makes incredible good barbeque.
Marinate the brisket for a few hours in orange or pineapple juice before cooking. That flavors the meat a bit and breaks down the fibers. In watching the barbeque cook off shows on T.V. everyone has their own spices "rubs."
Cook on a lower longer heat rather than fast and done. Experiment with different rubs and different type woods. Mesquite is my bestest favorite wood.
I will watch for yah on the BBQ cook-off.
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Old 12-15-2017, 09:37 AM   #6
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200º max for a few hours until the inside temp is what? 160º or so. I don't know, I feel the meat with my finger and I know if it's rare or well done. I use mesquite.
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Old 12-15-2017, 11:14 AM   #7
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I use a couple of smoker boxes on my gas grill. Not the ideal set up, but works quite nicely if you don't have a smoker. Rough rule of thumb is too Cook on low heat 1 hour for every 2 pounds or until an internal temperature of 200* is reached.

If you're doing the gas grill, you'll need to soak your wood chips or they will disintegrate almost immediately. I used apple juice to soak the chips and it turned out quite nicely.
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Old 12-15-2017, 12:18 PM   #8
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Lots of good recipes on Youtube.

One of my favorites is BBQPitboys.com

The magic of smoking a good brisket is to maintain a constant temperature - 200-250. The smoking itself is pretty much done in the first few hours. After that, the meat won't take in much more. Also, wait until your smoker is putting out a bluish smoke. The white smoke will make it too bitter.

I do the wrap like Aviator - at an internal temp of around 160-180, then put it back on to 200. Then pull it off and wrap it in a towel (still in foil) and put it in a cooler (no ice!) to rest for an hour or two before cutting it up. Resting allows the juices to be drawn back into the meat, giving it more flavor and making it more tender.

I like mesquite, but I'm starting lean more toward oak wood for smoking. My buddy bought a cord of hickory and keeps telling me to come over and get some, but I haven't, yet.

I'm not even going to get into rubs and marinades. That's like discussing religion and politics - everyone has their own ideas as to what is best.
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Old 12-15-2017, 12:25 PM   #9
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Yes, soak the wood chips first as said. And heavy smoke the first hour or so, as Sanders said. Man... we should open up a BBQ place. Dirty Dozen BBQ.
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Old 12-15-2017, 12:35 PM   #10
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Oh and don't forget to have a small container with water inside the grill, smoker or whatever, keep that humidity up.
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Old 12-15-2017, 02:16 PM   #11
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Quote:
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Oh and don't forget to have a small container with water inside the grill, smoker or whatever, keep that humidity up.
I forgot that! I put a big foil tray under the meat. It catches all the fat drippings, too (even though you trimmed most of the fat off first, right?). Water is good. So is apple juice and even red wine or beer.
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Old 12-15-2017, 02:22 PM   #12
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Yes, soak the wood chips first as said. And heavy smoke the first hour or so, as Sanders said. Man... we should open up a BBQ place. Dirty Dozen BBQ.
I have a problem with wind at my place, so I am going to build an ugly drum smoker to hopefully get around it until I can make some kind of sheltered area for grilling. Guys using these are claiming 13 hrs + of smoking using charcoal briquets and wood chips. I have most of the stuff laying around my shop, so why not try it?

The video is just one of many on youtube on how to build one -

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Old 12-15-2017, 04:13 PM   #13
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I've kicked around a UDS fow awhile bit I never have the time.

Been looking hard at Weber WSM smokers
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Old 12-15-2017, 05:06 PM   #14
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If I wanted a smoked brisket I'd just pay the pitman @ my favorite BBQ joint to do mine when he does his.
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Old 12-15-2017, 05:06 PM   #15
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Quote:
Originally Posted by Sanders View Post
I have a problem with wind at my place, so I am going to build an ugly drum smoker to hopefully get around it until I can make some kind of sheltered area for grilling. Guys using these are claiming 13 hrs + of smoking using charcoal briquets and wood chips. I have most of the stuff laying around my shop, so why not try it?
That's what I use. I get around 12 hours at 250° using 5 lbs of charcoal.
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