Brisket success - PICS

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desertdog
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2007/06/18 02:08:00 (permalink)

Brisket success - PICS

The thread on making brisket on a gas grill got me motivated to give it a try...I have never made a brisket before so I was a bit apprehensive, especially because we were having guests over (including my Brother, who is a chef.)


Here's my effort tonight.

I took the brisket and added a nice rub to it last night, then wrapped it in saran wrap and stuck it in the fridge till this morning.

About lunch time I heated up the gas grill to about 225 degrees and added my pre soaked Mesquite wood chips. I put the brisket directly on the grill (fat side up) but away from the heat side and put a drip pan under the meat.

I put a couple slices of applewood smoked bacon on the top of the brisket and let er rip.

I checked the wood chips from time to time and added fresh as needed. I also put a mixture of apple cider vineger and water in the drip pan, and occasionally sprayed the brisket with apple juice. Oh yeah, I had a little diet coke left over that I poured over the meat as well.

After 5 hours the internal temp was only about 150, and since I was getting close to dinner time, I pulled the brisket and put it in the drip pan with the juices and sealed it up tight, then popped it in the oven at 325 for an hour and 20 minutes.

I pulled the pan and still covered in foil, wrapped it in a towel and put it in a cooler for another 45 minutes.

In the meantime I grilled some chicken breasts that had been marinating in an orange poppyseed marinade (Emeril's, very tasty!) just in case the brisket was a bomb.


The final product:





For sides I also made my Adobo Potato Au Gratin and someone brought a mixed salad with raspberry vinegarette dressing and fresh strawberries.


Pic of Adobo Potatoes Au Gratin from a previous post...




The brisket came out much better than I expected, and was not dry at all. We didn't even feel the need to put anything else on it (BBQ sauce, for example) it was good just the way it was. I was feeding 8 people and everyone commented on the great brisket, so I am going to claim sucess!


Plan B, just in case....



Thanks again to everyone for your comments and advice.

DD
#1

19 Replies Related Threads

    Twinwillow
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    RE: Brisket success - PICS 2007/06/18 02:32:34 (permalink)
    Wow! What a great job for your first attempt at brisket. Great smoke ring and all.
    I could almost taste it looking at your pictures. Again, great job! Thanks for sharing.
    #2
    Twinwillow
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    RE: Brisket success - PICS 2007/06/18 02:35:16 (permalink)
    BTW, how much did your brisket weigh when you bought it?
    I may try to duplicate your recipe.
    #3
    John A
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    RE: Brisket success - PICS 2007/06/18 07:54:19 (permalink)
    That's perfect DD, doesn't get any better. Wrapping it in the pan with sauce guaranteed a tasty, and moist, product; nice smoke ring as well.

    Forgot, bet I know whats going to happen with that chicken.
    #4
    doggydaddy
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    RE: Brisket success - PICS 2007/06/18 09:34:40 (permalink)


    ====I have never made a brisket before so I was a bit apprehensive, especially because we were having guests over (including my Brother, who is a chef.) ===

    One of the biggest misconceptions is when you have a kitchen professional over for dinner, people think that the food needs to be up to a higher standard. Not speaking for all, but the truth is that we are more than glad to eat what is served.
    I went to a graduation party yesterday and was perfectly satisfied with the offerings. Among them there were two types of penne that was brought in from a local restaurant. Would I go to a restaurant to order it? No, but it was good enough for me to take some of the leftover penne with artichokes, spinach and chicken.

    The worst misconception is that a pro should be able to help or cook a dish at the place of the celebration. This can happen on holidays at my parents where they assume that I can help with the preparation. I have found many occaisions where I wonder how anyone can cook with the tools they have. Ginzu knives along with a 8 X 10 cutting board are a big tip-off that there will be problems.

    That said, I would be enjoy that brisket. It looks moist enough for me.

    mark
    #5
    desertdog
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    RE: Brisket success - PICS 2007/06/18 09:50:17 (permalink)
    quote:
    Originally posted by twinwillow

    BTW, how much did your brisket weigh when you bought it?
    I may try to duplicate your recipe.


    I got it at Trader Joes and it was 3 lbs. I know, small for a brisket but hey, it worked!

    DD
    #6
    unabashed
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    RE: Brisket success - PICS 2007/06/25 00:36:39 (permalink)
    looks awesum them potatos look like a perfect side....something different.
    GREAT JOB !!!!!
    #7
    rosebudspam
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    RE: Brisket success - PICS 2008/07/05 16:40:17 (permalink)
    well this is my first time on Roadfood, looks like a great site! looking for brisket info and lo and behold, pictures, just what I need cuz Im a visual person, Im gonna try this tommorrow, I went to the butcher today got a fresh cut brisket , not a flat cut ,but he did cut away some of the fat , its about 4lbs so I guess Ill be eating brisket for days but I found a marinade, and so tommorrow I will fire up the grill and wish me luck, but one thing where is that recipe for the Adobo potatoes, they look yummy !! should would be a great accompaniment for the brisket, any way I will try and take pics and post, too
    #8
    UncleVic
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    RE: Brisket success - PICS 2008/07/05 16:58:53 (permalink)
    rosebudspam, try this link for info on posting pics: http://www.roadfood.com/forums/topic.asp?TOPIC_ID=21719
    Good luck on your brisket efforts there!
    #9
    Twinwillow
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    RE: Brisket success - PICS 2008/07/05 17:09:15 (permalink)
    Welcome aboard, "rosebudsman". be sure to let us all know how you fared with your brisket. Include pictures too, if possible.
    #10
    rosebudspam
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    RE: Brisket success - PICS 2008/07/06 09:24:36 (permalink)
    thanks for the tip on how to add pics, im a little pc challenged if you know what I mean.
    quote:
    Originally posted by UncleVic

    rosebudspam, try this link for info on posting pics: http://www.roadfood.com/forums/topic.asp?TOPIC_ID=21719
    Good luck on your brisket efforts there!

    #11
    Slim Strummer
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    RE: Brisket success - PICS 2008/07/06 09:40:34 (permalink)
    Great looking smoke ring.

    Adobo Au Gratin?? How do you make that??

    All of it looks FANTASTIC, including the chicken. I admire it all.

    By the way, I have found the pros for whom I have home cooked to be more appreciative and gracious than other home cooks who consider themselves culinary geniuses.
    #12
    rosebudspam
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    RE: Brisket success - PICS 2008/07/06 13:21:54 (permalink)
    quote:
    Originally posted by Slim Strummer

    Great looking smoke ring.

    Adobo Au Gratin?? How do you make that??

    All of it looks FANTASTIC, including the chicken. I admire it all.

    By the way, I have found the pros for whom I have home cooked to be more appreciative and gracious than other home cooks who consider themselves culinary geniuses.



    Hi Slim-- I just found the recipe for the Adobo Potatoes by googling them and Desertdog posted it back in Jan 08 ,so I pasted it here so you wont have to go searching, Im gonna try it tonight with my brisket, my mouth is watering already


    Adobo Potatoes Au Gratin


    1 clove garlic
    2 TBL Sweet Butter, softened
    2 1/2 LB Yukon Gold Potatoes (peeled and sliced thin)
    2 TBL Finely chopped Italian Parsley
    Nutmeg
    2 1/2 Cups Heavy Cream
    3 TBL Adobo Sauce (the sauce chipolte Chilis are canned in)
    1 Cup Gouda Cheese
    S & P

    Preheat oven to 350 degrees

    Rub bottom and sides of medium sized baking dish with garlic, then smear butter over bottom and sides of baking dish.

    In large mixing bowl, season the potatoes with S & P, add parsely and toss well. Grate Nutmeg over potatoes and toss again.

    Layer the potatoes in the baking dish.

    In a separate bowl mix the cream and Adobo suace together. Gently pour the cream over the potatoes. Shake the dish back and forth until the salt dissolves.

    During baking, a crust forms. Carefully break it up and gently submerge it in the unbrowned cream. Bake until cream fully reduces to form a thick sauce and potatoes are soft, about 1 1/2 hours.

    Sprinkle with gouda cheese and allow to melt. Remove from oven and let rest for 10 minutes before serving.

    #13
    desertdog
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    RE: Brisket success - PICS 2008/07/06 20:48:06 (permalink)


    Glad you found it, RBS. Missed your earlier posts as I was out of town. Hope you enjoy the potatoes, and good luck on the brisket!

    DD

    #14
    Slim Strummer
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    RE: Brisket success - PICS 2008/07/08 09:55:42 (permalink)
    Thanks!

    This will be in the rotation soon...
    #15
    roossy90
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    RE: Brisket success - PICS 2008/07/08 22:17:30 (permalink)
    DD.. Just what did the ladies eat that night?
    (besides potatoes?)
    (we do know about the vegetarians in your household..)

    Brisket looks good to me!
    #16
    desertdog
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    RE: Brisket success - PICS 2008/07/09 09:12:44 (permalink)
    quote:
    Originally posted by roossy90

    DD.. Just what did the ladies eat that night?
    (besides potatoes?)
    (we do know about the vegetarians in your household..)

    Brisket looks good to me!


    They all go to Europe for the summer. This is how the "bachelor" eats while entertaining his meat eating friends!

    DD

    #17
    roossy90
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    RE: Brisket success - PICS 2008/07/14 15:29:39 (permalink)
    quote:
    Originally posted by desertdog

    quote:
    Originally posted by roossy90

    DD.. Just what did the ladies eat that night?
    (besides potatoes?)
    (we do know about the vegetarians in your household..)

    Brisket looks good to me!


    They all go to Europe for the summer. This is how the "bachelor" eats while entertaining his meat eating friends!

    DD



    "While the cat is away.....Friends dont let friends eat beef alone!"
    #18
    mayor al
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    RE: Brisket success - PICS 2008/07/14 15:51:36 (permalink)

    When we do a Brisket in my smoker , we tend to go go the 10 lb or larger chunks. because of the difference of the thickness and density of the fat layer, some care in the preparation and 'rub-addition' must be made. We do attempt to trim the "internal" fat layer a bit but leave the top-cap for lubrication during the 12-14 hours we keep it in the smoker. I have a 'side-burner' Brinkman, so we keep the thick end on the left (closer to the heat and smoke entrance) to slow the cook rate for the thinner end. I haven't done one for a couple of years, but have yet to have a failure when we really stay with the 'Low and Slow' Rule.
    #19
    lleechef
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    RE: Brisket success - PICS 2008/07/14 20:03:18 (permalink)
    Europe for the summer?? Geeze, I want to hang out with those ladies.

    Low and slow is surely the way to get good brisket. Due to our fluctuating climate here in AK it's hard to predict when you're going to smoke. In the CA desert it was much easier...you could smoke and/or grill almost every day. And I agree with the Mayor, I also prefer a 10-lb piece of meat.
    #20
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