Choirgirl21 Posted January 27, 2013 Share Posted January 27, 2013 Very excited to make my first brisket today. Found a recipe for a coffee & spice rubbed brisket that I modified a bit. I screwed up right off the bat having the pan a little too hot for searing leaving the spice rub a bit burnt in spots, but my major faux pas that I realized an hour in was I thought that my oven was on 350 when it was on 400. Am wondering how badly I've screwed it up, sigh. Not to mention I also had a country pate in there. #notagoodcookingday Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 28, 2013 Share Posted January 28, 2013 Very excited to make my first brisket today. Found a recipe for a coffee & spice rubbed brisket that I modified a bit. I screwed up right off the bat having the pan a little too hot for searing leaving the spice rub a bit burnt in spots, but my major faux pas that I realized an hour in was I thought that my oven was on 350 when it was on 400. Am wondering how badly I've screwed it up, sigh. Not to mention I also had a country pate in there. #notagoodcookingday (It's the lack of booze thanks to your whole 30 that is doing you in...) I did a crockpot brisket on Friday. Onions, chicken broth, salt, apple cider vinegar and garlic. Lovely and it couldn't have been simpler. The little guy was dubious and it declared it better than pork chops. It wasn't my grandmother's brisket but my grandmother's brisket involved Lipton Onion Soup Mix... Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 If nothing else I think I burn myself less cooking sober. The brisket actually turned out really well. I modified this recipe to make it paleo-friendly. If anyone is interested in the modifications, let me know. A key change not related to it being paleo is that I used rogan josh instead of ras el hanout because I was itching to try the former and didn't have the latter. Was really good on top of cauliflower puree. Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 Does anyone have suggestions for a good way to reheat my leftovers without ruining the beef? I'll be eating this for at least a couple more meals. Options are to slice the meat and quickly pan fry it and reheat the sauce separately, to rewarm it in a pan in the sauce after slicing, to cut a chunk of it off and rewarm in the sauce in the oven, then slice, or... Thoughts? Link to comment Share on other sites More sharing options...
monavano Posted January 28, 2013 Share Posted January 28, 2013 I recommend slicing and heating in the sauce. Should be even better reheated. 1 Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 I recommend slicing and heating in the sauce. Should be even better reheated. Thanks. I'm just worried about it drying out, especially given my flub with the oven temp already, but assuming doing it in the sauce will prevent that? Link to comment Share on other sites More sharing options...
monavano Posted January 28, 2013 Share Posted January 28, 2013 Thanks. I'm just worried about it drying out, especially given my flub with the oven temp already, but assuming doing it in the sauce will prevent that? The sauce will save the day Link to comment Share on other sites More sharing options...
monavano Posted January 28, 2013 Share Posted January 28, 2013 (It's the lack of booze thanks to your whole 30 that is doing you in...) I did a crockpot brisket on Friday. Onions, chicken broth, salt, apple cider vinegar and garlic. Lovely and it couldn't have been simpler. The little guy was dubious and it declared it better than pork chops. It wasn't my grandmother's brisket but my grandmother's brisket involved Lipton Onion Soup Mix... I make the Coca Cola brisket using Liptons! A can of coke, an envelope of Liptons and a jar of chili sauce. That's it and it's really delicious, especially over a bed of sliced onions and green bell peppers. Link to comment Share on other sites More sharing options...
Dr. Delicious Posted May 31, 2019 Share Posted May 31, 2019 Hey, any good brisket recipes out there? I've never made one before, and I don't have a smoker, but would like to give it a go. Link to comment Share on other sites More sharing options...
agm Posted June 3, 2019 Share Posted June 3, 2019 On 5/31/2019 at 9:50 AM, Dr. Delicious said: Hey, any good brisket recipes out there? I've never made one before, and I don't have a smoker, but would like to give it a go. What do you have? An oven, presumably. Do you have an outdoor grill of any kind? Do you have an immersion circulator? Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 3, 2019 Share Posted June 3, 2019 4 minutes ago, agm said: What do you have? An oven, presumably. Do you have an outdoor grill of any kind? Do you have an immersion circulator? I only have the basics: oven (with convection ability, if it matters) and an outdoor grill. Link to comment Share on other sites More sharing options...
agm Posted June 3, 2019 Share Posted June 3, 2019 2 minutes ago, Dr. Delicious said: I only have the basics: oven (with convection ability, if it matters) and an outdoor grill. What kind of grill? Gas or charcoal? What size? Shape? Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 3, 2019 Share Posted June 3, 2019 22 minutes ago, agm said: What kind of grill? Gas or charcoal? What size? Shape? Gas grill, rectangular, fairly large. Doesn’t regulate temp all that well, so I assume the oven is my best bet. Link to comment Share on other sites More sharing options...
agm Posted June 3, 2019 Share Posted June 3, 2019 OK, so for a decent brisket, you need a low heat source and a lot of time. Aim for a cooking temp of around 225 degrees, and 1 to 1 1/2 hours per pound. It's done at an internal temperature of 195 to 205 degrees. So yes, an oven is your best bet. Smoke is great for brisket. If you think you'd be able to keep your grill at 200 - 250, or a little more, for 2-3 hours, there are several methods of getting smoke in a gas grill. I would hit YouTube and see what people are recommending for grills like yours, and figure out if you can do it. So, if you can smoke on your grill, smoke your brisket for 2-3 hours. Hickory is a common brisket wood. If you want a strong smoke flavor, hickory works. To lighten it up, mix it with oak, which is a milder taste. Personally, I like fruit woods. Apple, cherry, or a mix. After smoking, wrap the brisket in foil and put it in a preheated 225 oven. Total cooking time 1 to 1 1/2 hours per pound, but briskets vary wildly, so check the temperature early. Usually there's a stall at around 160 degrees that can last a while, and the temperature climbs quickly once it gets past that. 195 to 205 internal temperature is your target. If you're able to smoke, then for your first brisket, go basic - salt and pepper only. That plus smoke is all the flavor you need. You can add to that next time, once you know what the results are. Add the S&P at least four hours before cooking, or up to 12 hours. If you can't smoke your brisket, then cook it in the oven uncovered for a couple of hours, then cover it with foil (or wrap it) for the rest of the cooking time. But you'll need to use a rub with a lot more flavor to make up for lack of smoke. Something like this would work: 2 tablespoons kosher salt 1 tablespoon coarsely ground pepper 1/2 to 1 tablespoon cumin, depending on how much you like it 2 tablespoons smoked paprika 1 tablespoon ground chipotle 1 tablespoon brown sugar (whatever variety you prefer) The paprika and chipotle will add some smoke flavor. And if you can find a decent smoked salt, that will help too. Modify the rub freely. Garlic, onion or both would be tasty additions, but you know your own taste preferences. Mix it, rub it all over the brisket. Some people rub yellow mustard on the meat first to help the rub stick, but I've never found that necessary. Rub it 4 to 12 hours before cooking. If you don't use all of the rub on the brisket, add more right before cooking. After you hit the target temp, bring it out and let it rest a minimum of 1/2 hour. If you're not serving right away, keep it in the foil and wrap it in a towel to stay warm. Finish it on a hot grill to restore the bark if you smoked it (the foil will kill it), or to approximate a bark if you didn't. It's good to have some barbecue sauce on hand in case the brisket turns out dry, but otherwise it's entirely optional. 3 3 Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 4, 2019 Share Posted June 4, 2019 [I sent agm a personal message of thanks, but it bears repeating that people on this board are amazing!] 1 Link to comment Share on other sites More sharing options...
JimCo Posted June 4, 2019 Share Posted June 4, 2019 I would also suggest starting with a brisket flat, which will probably be about 4-8lbs, rather than a whole packer brisket which could weigh 12-18lbs. The flat will cook more uniformly (not to mention much more quickly). Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 14, 2019 Share Posted June 14, 2019 Quick question for @agm, or others, regarding how to cook: when slow cooking in an oven using a roasting pan, should I use a rack in the roasting pan or just lay it flat on the bottom of the pan itself? I'm using the rub agm suggested above (also added 1 tbsp each of onion and garlic powder). Link to comment Share on other sites More sharing options...
Pat Posted June 14, 2019 Share Posted June 14, 2019 You don't need a rack, but I'd recommend searing/browning it on the stovetop first. Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 15, 2019 Share Posted June 15, 2019 The results are in, and it was a solid first attempt. Perhaps a tad on the dry side, but tasty overall. I served it with a kugel and coleslaw. Again, I am grateful for all the help! Link to comment Share on other sites More sharing options...
agm Posted June 17, 2019 Share Posted June 17, 2019 On 6/14/2019 at 9:01 AM, Dr. Delicious said: Quick question for @agm, or others, regarding how to cook: when slow cooking in an oven using a roasting pan, should I use a rack in the roasting pan or just lay it flat on the bottom of the pan itself? I'm using the rub agm suggested above (also added 1 tbsp each of onion and garlic powder). Sorry I didn't see this earlier. Actually, a rack in the roasting pan would be a great idea, and I would even recommend adding some water to the pan to help keep it from drying out. Another moisture-adding trick would be to spray it with diluted apple cider (or some would use diluted apple cider vinegar), starting at about 3 hours and repeating every hour or so. And cook it fat-side up. Looks tasty! 1 Link to comment Share on other sites More sharing options...
reedm Posted August 10, 2019 Share Posted August 10, 2019 I'm looking for a source that sells packer briskets. Costco used to sell them, but no more. Local would be fine, and I'm fine with buying them online as well. Cheers. Link to comment Share on other sites More sharing options...
dracisk Posted August 10, 2019 Share Posted August 10, 2019 Some Costcos sell packer cuts and some don’t, so you may want to check around. My husband has bought packer cuts of brisket at the DC and Columbia, MD, Costcos recently (within the last few weeks — so I suppose something could have very recently changed). Our closest Costco (Wheaton, MD) doesn’t sell packer cuts. 1 Link to comment Share on other sites More sharing options...
weezy Posted August 11, 2019 Share Posted August 11, 2019 19 hours ago, reedm said: I'm looking for a source that sells packer briskets. Costco used to sell them, but no more. Local would be fine, and I'm fine with buying them online as well. Cheers. You can probably order through Stachowski or Springfield Butcher. Link to comment Share on other sites More sharing options...
reedm Posted August 12, 2019 Share Posted August 12, 2019 Well, the Leesburg Costco had packer briskets today. Trimmed as well as untrimmed. So confused. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 12, 2019 Share Posted August 12, 2019 A favorite recipe is lesso o allesso 1 1/2 kg beef brisket carrots onions celery 7-10 black peppercorns 2 bay leaves Italian parsley salt water The broth in which the beef and vegetables simmer is served as a first course. The beef and vegetables are a second course, served with either salsa verde or salsa rossa. Leftovers are perfect in sandwiches. 2 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted August 12, 2019 Share Posted August 12, 2019 I haven't been posting lately so look for an update later tonight when I bring you all up to speed on what's been happening in the past couple of months. 3 Link to comment Share on other sites More sharing options...
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