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B is for Brisket


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#41 chuk hell

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Posted 02 November 2006 - 09:20 PM

Thanks for the tips! I'll consider it. I'd like to try making a demi glaze.

#42 imaguitargod

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Posted 02 November 2006 - 09:21 PM

Thanks for the tips! I'll consider it. I'd like to try making a demi glaze.

Your welcome. :P (I know you ment Scotty)

#43 Scotty

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Posted 02 November 2006 - 09:28 PM

Thanks for the tips! I'll consider it. I'd like to try making a demi glaze.


Pretty easy, just takes a lot of time. I have a hard time finding/making Veal stock up here.
Regards,
Scotty

#44 LUCKYDOG

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Posted 07 November 2006 - 09:52 AM

man i thought about it, and i dont think i can do the brisket for 20 hours.. i dont have indirect smoke :(


I have done them in my kettle grill with success just put a drip tray underneath filled with water or a mixture of whatever and line up coal all around the drip tray add wood chunks and damper down. Granted you cant do huge pieces but you can do a good 8 pounder.
Yum yum :D

#45 xgrafcorex

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Posted 11 November 2006 - 02:03 AM

all of those pics look amazing. what would be the best way to attempt this or something as close as possible without a smoker?

and CH, i hope for your sake i never crash at your place....that fridge looks too tempting to NOT raid!!!

#46 setzuanfire

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Posted 02 December 2006 - 01:48 AM

2 things I look for in brisket- good smoke ring and juicy, thin slices. And MESQUITE smoke!!! You guys are indeed posting 'meat porn'! excellent stuff. Anyone wanna share any favorite brisket rub recipes? I just use a basic rib rub that varies from batch to batch, but I'd like to try the yellow mustard/ dry rub combo on my next try (maybe soon). I'm also going to try it only in the oven with smoked powders in the rub, see how it goes.

brookthecook

#47 Larry Wolfe

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Posted 02 December 2006 - 01:29 PM

I know it's a huge topic for debate, but them juices out of the foil are something that sould NOT be lost !



Amen! Tons and tons of uses for the juice as well as tons of flavor!



What would you use it for? Gravy? It's mostly just rendered fat. just curious.


True, there's alot of fat in the juices. But........you can easily remove much of the fat and then you're left with liquid gold!!
Larry Wolfe
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www.wolferub.com




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