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RICK_IN_LB BBQ Fan

Joined: 30 May 2006 Posts: 105 Location: Long Beach California
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Posted: Jun 03 2006 Post subject: Brisket sort of easy |
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Heck when I started Smoking meat I started with the Brisket. Came out ok for me but the family loved it. One day I still have to Q some corn. Just don't know how to start. Light Cigar, prep corn, wrap corn and try to figure out where your cigar went ! Just kidding. But brisket is not that hard if you take your time
Enjoy
BTW, stay away from trimmed pretty looking brisket, you are asking for trouble and paying more money for it!
Last edited by RICK_IN_LB on Jun 03 2006; edited 2 times in total |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Jun 03 2006 Post subject: |
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I was thinking(ya i know thats dangerous) for myself i don`t do alot of brisket cause my part of the country just is`nt big on that cut of meat if ya tell someone your going to BBQ beef today they think your cooking steaks. Kind of a regional thing. I guess thats why most Texas folk will tell ya brisket is no big thing. With all the brisket being cooked in them parts i`m sure that the quality of beef is much better to begin with. Best i can get is a choise cut and its usually a toss up as to how it will turn out. I follow the threads there and try all the tips and tricks i learn about on how to cook brisket that a texans momma would be proud of but its ok at best so.... live and learn i`m more partial to ribs and chicken anyway. I`ll keep at it till i`m happy.
Mike ... most usually grow the mixed kind of sweet corn white and yellow. Good stuff. To be honest mike i`m sure that most people that grow up on a certain kind or type of locally grown product are sure that there`s is the best around. If i had the time and money i would love to just travel and sample all the different regional favorite foods. That would be filling and fun...  |
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Mikesooner BBQ Pro
Joined: 19 Jul 2005 Posts: 902 Location: Bellevue, WA
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Posted: Jun 03 2006 Post subject: |
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Jeff...now that would be a good time!!I'd like to take about 3 weeks, see the main areas of Q, do a little tastin', meet some of the people from the forums..Sounds like a plan!! Get some clothes and a sleepin' bag together, my tent, a road map and go for it!! Better make that a month!! The thing that gets me Jeff, besides corn and melons..with all that beef in Nebraska, ya'd think brisket would be big!! Does that mean you can get it cheap? Steak is great..but..  |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Jun 04 2006 Post subject: |
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With all the German and Bohemian ancestry around these parts corned beef brisket is big alot of good sausage and brats too. The small town butcher shop is big for this stuff. Great pastries, sausages, sauerkraut and brats can be had at the Czech festivals and celebrations this summer.
Its fun...
Packer Brisket and Clods are in the 2.49 - 2.99 a pound prices range. Most cuts of good steak ribeye, new york strips, sirloin are 7-8 bucks a pound. Paid 1.69 lb for spair ribs, 3.99 lb for BB ribs, chicken is .59 -1.20 lb. All depending on the cut. Beef prices are way up around here. Haven`t had a good steak in a while. |
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Mikesooner BBQ Pro
Joined: 19 Jul 2005 Posts: 902 Location: Bellevue, WA
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Posted: Jun 04 2006 Post subject: |
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Think I might gain a few lbs around there!! I've got some of that German blood amongst a few other places..Sounds about average for the meat prices..would have ta have the brisket and butt though!! How's a clod compare to brisket? Never had any, have you? I haven't had a good steak recently either. Don't you run cattle Jeff? Or are you a corn man? Or are you really one of them CITY boys??  |
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zilla BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1190 Location: Universal City, Texas
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Posted: Jun 04 2006 Post subject: |
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Cooking a brisket is a crap shoot. No matter how experienced you are it can still turn out poorly. It's all in the meat and therefore unpredictable. I cook only a few per year as really don't like brisket. It's really a poor return on your investment of time and money. There are many better meats to BBQ. _________________ Zilla
GIANT BBQ |
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Mikesooner BBQ Pro
Joined: 19 Jul 2005 Posts: 902 Location: Bellevue, WA
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Posted: Jun 04 2006 Post subject: |
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Zilla, what meats do you like to smoke? You smokin' today? I'm going to throw on a couple spares here in a bit. Get those other pics of your smokehouse yet?  |
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kickassbbq BBQ Pro

Joined: 06 Jan 2006 Posts: 664 Location: mn
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Posted: Jun 04 2006 Post subject: Brisket |
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You CAN'T screw up a Brisket if you just smoke it right.
I have NEVER had a bad one (unless you get a bad cow).
Use my recipe and if it comes out anything but GREAT, send me the bill.
We ain't scared a no steenking brisket!!!!!
Smoke On!!!!!
ed _________________ Smoke On!!!!!!
www.kickassbbq.com |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Jun 04 2006 Post subject: |
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Mike....
Basically i`m a city boy with a country heart. But don`t tell the wife cause then i`ll haf-ta listen to her country music.
My kin folk all growed up on the farm, all changed when grandad sold the last of the family farm and moved to the out-skirts of town. Uncle George still owns a piece of it though south of town but man he`s about 90 now. At one time they owned four sections of land south of town self sufficient farm. Had all ya needed a smoke house, corn, melons, fish pond, cattle, pigs, chickens etc. Only had to go to town for sugar and flour. Dad would tell me stories about how grandad and great grandad made corn likker also and sold the stuff to the Federal boys from Chicago. The hooch musta been good cause they never had to make any runs people would come to them.
Nope never been to college, don`t run a farm eather i`m just a poor ole bodyman from Nebraska livin a trailer-riffik life.  |
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Texacue BBQ Fan
Joined: 06 Mar 2006 Posts: 176 Location: Texas
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Posted: Jun 04 2006 Post subject: |
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| BBQMAN wrote: | Brisket is a tough (pun) cut of meat to master! However, nothing to be skeered of, that's fur shur!
I dry rub, wrap in plastic wrap, and let sit in the fridge overnight. I cook mine with bacon across the top (save for baked beans later on) which helps with the dry problem. I also foil (oh my, I said the "F" word again! ) for a few hours toward the end of the cook.
Sidenote: A lot of "purists" dont like to use foil, and that's ok. A lot of winning competition teams do, and there is of course a reason for that!
Those that do not use foil on brisket, IMHO, either like dry shoe leather, have good teeth, or have not tried it!  |
I have to agree and disagree here. I have gone with and without foil on many briskets. My magic number is 250 with a mop or 250 with a mop and foil if the brisket doesn't want to cooperate with me. I let the brisket tell me what it wants to do vs. me trying to bend it to my preference.
Brisket has a mind of it's own I suppose. Of course it could also be the fact that I won't pay more than 99-cents a pound for brisket and that could mean that sometimes I get the good stuff and sometimes I get the lot of angry tough cows that won't love me tender until I show 'em Mr. Reynolds. _________________ There's no such thing as bad barbecue - some of it's just better than others. |
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Mikesooner BBQ Pro
Joined: 19 Jul 2005 Posts: 902 Location: Bellevue, WA
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Posted: Jun 04 2006 Post subject: |
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Jeff..no need to apopigize for where or how ya grew up...when you're young, ya have no choice most of the time. Believe me, I miss the old home state, also Arkansas and Missouri, where I had many relatives, and great memories. Believe me, I've got some many different musical styles I listen to...except rap and that vein. As I type I'm listening/watching a John Fogerty special on PBS. In 1969, I went back to Oklahoma to visit friends and relatives. My best friend of all time asked me if I'd heard of This band named Creedence Clearwater..Said no, let's hear it...been a fan ever since!! Wish they'd never broken up! But many times, a band is like a marriage..and that's what this was like. Can't believe it's been 36 years now. If ya have a chance ta buy some of that farm land, do it, even if ya don't grow anything.Nothin' like the country..only live in the city because it's best for now. I went to college for a year and a half..had some good times I'll never forget, and a few other things don't want ta mention on a forum!! Funny ya should mention something about shine.. My Dad's Dad didn't have much talent, but he knew how to make great molasses..shipped it as far as NY. This was around the Depression time...well, he also knew how ta squeeze the corn..had several stills down in the holler from the farm. One time one of my uncles who was to young to help with the family business stumbled onto the site, straight into a double barrel shotgun held by his father!! He was lucky that day!! Don't apologize for your circumstances..a country heart makes up for a lot!! Besides that, got a few dings ya could take care of!!  |
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Mikesooner BBQ Pro
Joined: 19 Jul 2005 Posts: 902 Location: Bellevue, WA
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Posted: Jun 04 2006 Post subject: |
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Tex..ya had me me rollin' especially with the last few lines!! LMAO!!  |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15475 Location: Florida
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Posted: Jun 04 2006 Post subject: |
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Good one Tex! Thank ya, thank ya very much!
Great to hear some of your background guys! I'm a city guy myself, and recently bought property in the North Georgia Blue Ridge Mountains. My wife wants to move now, and I sure would consider it if I could make a decent living out in the sticks!  _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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