Texas Brisket (OR) How To Cook A Snow Tire!

Here's an article I picked up from The www.fiery-foods.com Newsletter on how to cook a Texas-Style Brisket:
 
http://www.fiery-foods.com/index.php?option=com_content&view=article&id=2654:texas-brisket-or-how-to-cook-a-snow-tire&catid=97:smoking-101&Itemid=145
 

 

Foodbme,  like these;







.... .....

Are those briskets?
I'd have guessed tri-tips?

edwmax:

Please describe the cooking method you used. I've never seen a Briskit in a Roaster Pan on the grill before. How did you smoke them, etc???

Yes those are Briskets.  Two nice ones. this is a link to one of my old threads  http://www.roadfood.com/Forums/tm.aspx?high=&m=296529&mpage=1#296529

They were smoked on the grill for about 2 1/2 to 3 hrs then put into the roaster for 3 or 4 hrs.  It saves on the tin foil.   If you don't believe they were smoked, look at the smoke ring in the sliced meat and the taste/flavor was there.  The grill temp was held at 200 to 225 deg. 

The charcoal was on one side and the brisket on the other. Once I put them in the roasters and added charcoal if needed, I never opened the grill lid again until checking the temp ( 180-190 deg) and taking them off. 

Fabulous,edwmax!!! I am looking for different things to do on the grill, and this will be one of them...Looks like you added water when you put the briskets in the roasters?

Water .... only about a 1/2 pint  ,,,, to start a little steam and to keep the meat from sticking & forming a hard crust on the bottom.  The moisture & steam will keep the roaster temp 212 deg or less if the grill temp gets too hot.

What you see in the pics is the juices from the Brisket and the rendered fat. The small amount of water that I added is long gone.    ........  In a small grill the dripping fat will either flare up or will put out the fire or be a big mess to cleanup afterwards.    ..... You must catch the drippings if you do not warp the brisket or use a roaster as I did.

Oh! .... these make great "Redneck" reuben sand.  Just thin sliced BBQ Brisket, s-kraut, thousand island dressing on texas toast. ....... ....

THERE IS NOTHING INAPPROPRIATE ABOUT THIS POSTING! I HOPE STEPHEN CAN IDENTIFY WHO THIS A**HOLE IS WHO IS DOING THIS AND BANISHES THEM FROM THIS WEB SITE. THIS PERSON OBVIOUSLY HAS A PROBLEM. 

  Don't know who flagged this as inappropriate but it seems like a great resource for BBQ enthusiasts.

edwmax: the pics look good enough to eat!!! I used to cook mine in the rotisserie for 16 hours and mop every two hours with cider and cider vinegar to help the smoke adhere better.  Had to seel the smoker when I moved from AZ to AK.

  David O.

The title of the thread is "Texas Brisket".  How many Texas pitmasters use an enameled roasting pan?

There's your inappropriateness!
 
Brad

Seriously; the moderators need to take care of whoever is following foodbme around and flagging the topics as inappropriate. It says nothing at all about foodbme; all it does is lets us know that we're infested with a trolling jerk, someone who takes secret pleasure in vandalism. The kind of person who keys your car instead of facing you like an adult; the kind of person who would spit on your meal and serve it to you.

Mods, please; find this person NAME HIM/HER, and then ban the person and the address. This stuff needs to be outed.

Interesting, cooking the brisket in a pan. 

In one of his books, Stephen Raichlen suggesting cooking the brisket in a foil pan as well.

I've always used a couple thicknesses of heavy duty foil, but will have to try this as well.  I want to do everything to keep that brisket juicy!

And I don't get the inappropriate flag at all.

The only time I have ever used a roasting pan is when I have done brisket in the oven.

stlouisguy

And I don't get the inappropriate flag at all.

Anyone has the ability to flag any post (other than their own); hover your cursor over "message options", and it is in the drop down menu.

Someone has a bone to pick with foodbme, and instead of addressing it properly, or letting go of it because this is just the internet after all, that person is going around flagging all of foodbme's topics as "inappropriate", hiding behind the cloak of anonymity.

The moderators need to address this. I request that not only do they ban the offender, but they also expose who it is. The poster doesn't get the joy from the flagging; the joy comes from doing the flagging furtively. Pull off the cloak of anonymity and destroy the fun.

Yes, We know who is doing the flagging. I will give HIM a day to identify himself and give his excuse for the flag..Then action will be taken.

The only issue I see is that the thread itself belongs in the recipe and How to Cook Forum...and will probably be moved there shortly.

mayor al


Yes, We know who is doing the flagging. I will give HIM a day to identify himself and give his excuse for the flag..Then action will be taken.

The only issue I see is that the thread itself belongs in the recipe and How to Cook Forum...and will probably be moved there shortly.

Thank You Mayor. I appreciate your efforts. FBM

mayor al


Yes, We know who is doing the flagging. I will give HIM a day to identify himself and give his excuse for the flag..Then action will be taken.

The only issue I see is that the thread itself belongs in the recipe and How to Cook Forum...and will probably be moved there shortly.

Is not this Topic Section about BBQ?   ......   Then any thing about BBQ, including BBQ recipes & cooking methods should be here!  If you take these (recipes & methods) out, then what is left???

As far as the roasting pan, I'll cook mine the way I want!  Brad_Olson can do his the way he wants, without the pan or foil.    I get a nice smoke ring and flavor and do so without drying out the meat or having to baby sit it for 10 to 14 hrs.  As I said above, the pan is alot less expensive than the foil and reusable.  At lot of pitmasters use foil or throw-a-way foil pans, but some don't.  There is no difference!

Just a different perspective of how to use the forum seems to be the issue here.  The Management prefers to hold the topic forums...BBQ ,  Seafood...Mexican..Prime Cuts, etc for LOCATIONS where folks can purchase food.  The preparation of all of that stuff and others as well belong in the Recipe and Techniques for Prep. Forum.  Please take note of the brief descriptive statements labeling each forum. The directions seem clear if you follow those guidelines.

Personally I have had several threads that I started, mainly in the Prime Cut Forum, dealing with Steaks of various types and Roasts of Beasts of all types. They were moved to the recipe forum because they dealt with ME Prepping Them for serving here at home.  When we talked about "Going Out to Eat" then the topic forums were the place to look.

PS I have done Briskets the way you do and have enjoyed great results too!

For Brad_Olson's info:

ref:   http://www.bbqrecipesecrets.com/regionalbbq.html

Texas Barbecue

It's only natural that in the land of cattle ranchers, beef, and specifically brisket, is king. This regional BBQ specialty is grilled, then thinly sliced and served in piles with a tangy tomato-based sauce over it. The sauce is made with Worcestershire sauce and vinegar, so it's pretty runny.
You can enjoy your own version of this regional BBQ specialty. Here's a recipe for traditional Texas brisket. Serve it with potato salad or macaroni and cheese.
8-10 pound untrimmed brisket
1/2 cup chili rub
Wash and trim the brisket, then cover with chili rub. Smoke it for 8-10 hours at 225 degrees. You can wrap the brisket in foil and bake in the oven at 200 degrees for the last two hours. This helps keep the meat tender.

Foodbme


Here's an article I picked up from The www.fiery-foods.com Newsletter on how to cook a Texas-Style Brisket:
 
http://www.fiery-foods.com/index.php?option=com_content&view=article&id=2654:texas-brisket-or-how-to-cook-a-snow-tire&catid=97:smoking-101&Itemid=145
 

 

Ah, the Flag Fairy strikes again.

The at the end of my post was meant to indicate that it was a tongue-in-cheek comment and not meant as any sort of criticism, and I certainly wouldn't turn down a serving of the briskets you showed.  The foil/pan/covered/uncovered debate has been around forever and I can counter your link with one taking the opposite stance: 

http://www.barbecuen.com/brisket.htm
 
"We may as well discuss that other grilling abomination, aluminum foil. Anybody who cooks his brisket wrapped in aluminum foil, probably puts catsup on his steak. - after he has cooked it ‘well done'! At barbecue cook-offs in other parts of the country, aluminum foil is known as the ‘Texas crutch.' Aluminum foil is a crutch for those who over smoke and over cook at temperatures too high. By hermetically sealing the damaged goods in aluminum foil, the abused brisket is braised (cooked enclosed with moisture) to try to retain moisture and tenderness. Is this grilling? Certainly not! What, other than the thickness of the container, is the difference in heavy duty aluminum foil and a pressure cooker.
This bit of chicanery is now euphemized among its practitioners as ‘steeping.' Maybe they should call it ‘Texas tea" and bring out the doilies and crumpets! To the experienced taster, braised brisket has the same texture as pot roast and loses much of its natural flavor. I find nothing wrong, however, with a back yard barbecuer wrapping his completely cooked brisket in aluminum foil to hold it until serving time." 

Brad

Brad
   .... At barbecue cook-offs in other parts of the country, aluminum foil is known as the ‘Texas crutch.' Aluminum foil is a crutch for those who over smoke and over cook at temperatures too high.   ....

Now you do admit Texas Pitmasters do use foils (or pans).  Even in cook-offs.  For every recipe you can post not using foil, I can post one by a Texas Pitmaster that does.     ....... You did hit on two important keys. ... too much smoke & too hot.   .... I don't like heavy smoked meat, so I warp or cover the MY meat after 2 to 3 hrs smoking.   ManyPitmaster will tell you the meat can not absorb any more smoke after 6 to 7 hrs, they will then warp their meat to retain moisture.    ..... Now Beef Brisket is a different animal ........ IT IS A tough piece of meat to begin with. (that is why it is cheep ...$1.65/lb).  There is no retaining tenderness.   It has to be cooked past the fat rendering stage  to tenderize (above 180 .....  to 190 deg).    Now, it  is your choice to mop the Brisket every 30 to 45 min to keep it from drying out or simply warp it & let it self baste until tender.  You called it brasing, there is no difference.    ....I'll bet you that those Pitmasters that do not warp their briskets will keep their smoker temp at 190 to 200 degs and not over with the lid closed.  The brisket or meat is still in a BIG POT... foiled or not.

I never said I was grilling a Brisket, grilling and smoking are not the same.

Just to clarify, those quoted words are Smoky Hale's and not mine.

The only thing I'll disagree with you about is the difference between braising and basting.  With braising the meat stays in constant contact with the liquid; if basting was the same the cook would only have to baste once and that would be the end of it.  But the baste goes away through absorption, evaporation, or both so multiple bastings may be necessary.

All I was trying to do was inject a little levity into yet another "Why was I flagged as inappropriate?" situation, not turn this into a debate about whether or not foiling or panning brisket is right or wrong.  Although that does appear to have been an unintended side effect...

Brad
 

My apologies!

......My theory of cooking ...... do it the way you like it.!  .....

mayor al

................................
PS I have done Briskets the way you do and have enjoyed great results too!

 Thanks Mayor al,   ...... I'm glad you liked it.     .... Some others call it the "Texas Crutch",  but who the heck cares ....... ...... ...

edwmax


......My theory of cooking ...... do it the way you like it.!  .....

It's clever to use a roasting pan.  I'll have to pass that along or even try it myself.

One of these days.

Few things that I would like to point out that I do....as I am a true born and raised Texan who owns a huge smoker and usually smokes a brisket once a month or more.

1.  I use foil at the end to finish the cooking and allow the meat to cool slowly so it retains more juice.  I would never wrap a brisket in foil and cook it.  Never.

2.  I have used a pan, but just an aluminum one.  I sometimes cook it "West Texas Style" which is to boil it in beer for 5 hours and then smoke it for another 7.  It makes it really juicy and is the perfect way to do it if I am having to reheat it later for an event.

3.  I never braise or mop my brisket or cook it in BBQ sauce.  If you smoke it fat side up, you never have to.  I've read stories from people in other states that have to do this or brine it, but not sure why.  If you get one with enough fat, that should take care of most of your moisture.  That being said, I do either soak mine in beer or a dr pepper mixture before cooking (unless doing West Texas Style).  I do that to break down the fibers a little, add a little more moisture, and add a slight flavor to the meat.

4.  I do rub my brisket on both sides and believe that is what really makes it taste great.  I usually put BBQ sauce on the table, but only the kids normally use it. 

I have been doing this for a long time and could do it in my sleep...and have on a couple of occasions.  If you have any question about real Texas BBQ, feel free to ask me.

Brad_Olson


The title of the thread is "Texas Brisket".  How many Texas pitmasters use an enameled roasting pan?

There's your inappropriateness!
 
Brad

Yesterday on Good Morning America, one of the top four finalists for best BBQ in America made their ribs by wrapping them in plastic wrap and then foil!!!!
Dinosaur BBQ won.....

mark