Smoking brisket?!


Question: We have 10 people for spring break.We decided to do brisket ..the only trouble is I have never smoked a brisket before and am not sure what to do because I have no smoker?will an old grill work somehow?
I have a recipe Im using.
Any help would be appreciated.I understand its a long cooking process!
Or am i going to have to go spend 150 on a smoker?thank you!


Answers: We have 10 people for spring break.We decided to do brisket ..the only trouble is I have never smoked a brisket before and am not sure what to do because I have no smoker?will an old grill work somehow?
I have a recipe Im using.
Any help would be appreciated.I understand its a long cooking process!
Or am i going to have to go spend 150 on a smoker?thank you!

Good question, I do it all the time.
I didnt think it was nessesary to spend 150.00 for something I would use 2 times.
I also have run many a restaurant and we did it without that equipment..
Here you go....
If you have a gas grill make sure you have a full tank of gas.
Go to Wal Mart and buy (cheap) hickory chips (I am not all about the mesquete) also get heavy duty foil and a cheap oven thermometer. the night before you cook the brisket get a plastic bucket and put water in it and 1/2 the bag of chips,
weigh the chips down with a plate so they stays submerged. This water logs the chips so they dont burn fast they "smoke".
Dry rub your roast if you want it spicy, I use chili powder, lots of cumin, red cyanne pepper. garlic granuels and a little corse salt all mixed up together in a bowl so you can lay it on thick.
Also I want the roast tender so I soak it over night in a bag or pan in apple cider vinager, sounds crazy but it breaks the toughness in the meat and the apple sweet flavor really adds something to the spicyness.
The day you want to smoke the roast move the gas grill downwind is so smoke isnt getting in your house. Take the main grate off the grill so only 1 side of the grill has a main cooking surface. Move some of the lava rocks or bricks so you have some direct flame on the uncovered side.
Light your grill:
When you have it light turn the gas down so low that you barely see the flame, this is important.
Take the briskett out of the marinade and turn it fat side up on the grill. Make sure you use the side that has a grate, so the flame and some is on the other side of the grill.
Sprinkle the rub evenly on top of the briskett and use the left over vianger as a baste. I do this like it were a turkey with butter.
The seasoning ends up in the vinager and it just becomes a good tasting mess. As a side I do try to keep the rub on top as almost a paste this way when you slice it you have a spicy rind.
Monitor the temperature with the oven thermometer you have in the grill. Place a good handfull of chips in a heavy foil pocket (flat) poke some holes in the top, place this directly on the rocks with exposed flame so it slowly causes the wood to smoke and burn. Replace this packet with another as it burns out compleatly.
I cook mine at 190 this is trickey and sometimes requires me to wedge a stick or something into the cover of the bbq to let some heat escape, exerament with this, just remember low and slow. The smoke coming from the foil pack will not overpower you like a smoke bomb from the 4th, it will "waft" from the grill.
You want to cook the briskett to 225 internaly very slowly you almost cant cook this to long. I flip mine to fat side down part way through to help cook the fat a little more
WHen I cook a brisket I do leave a little fat because it adds flavor however not so much that people have to disect it off. Always make foods easy to eat. This is a group gathering so it should be knife free if possible.
Remeber that the roast can not cook too long as long as its very low.
Mine I will cook from 10am to 5pm 7 hours and its fantastic.
A note on bbq sauce......add it later if you want, you can always add the flavor to the smoked meat, but you cant reverse it........This way you please everyone.

Slice againt the grain, thin, youll eat that da*m thing up in 1 sitting.

Sorry, you need a smoker. Cook something else, it's easier.

Spend the 150 or spend the 150 and get the Brisket catered by a good BBQ place. hundred buck should get you a lot of brisket. It takes about 4 hours or longer.

To smoke a brisket you need to smoke it 6 to 8 hours at about 250 degrees. Or longer as needed. If you cook it to fast or at high temp it will be tougher than old shoe .You can buy a brisket already smoked at most grocery stores and all you have to do is follow the instructions and your done in 2 hrs. before carving let sit for about 15 to 20 min. that way when you cut it the juices wont run out,it will not be dry.

If you decide to get a smoker make sure it has a water bowl

I smoke my briskets about 10 hours.

If you like smoked food it is worth getting a smoker. Price them, no need spending 150 if you can get one comparable for less.

You can smoke in the oven, You need to get a pan deep enough to hold drippings and a packet of soaked wood that you place in it wrapped in aluminum foil with holes punched in it. Get a baking pan and after you have soaked your woods chips in apple juice wrap them in aluminum foil and add more juice in the bottom. Place this in the bottom of the pan and add enough apple juice to come up halfway to the top of the foil filled pouch. Place your rack on top of this and the brisket on top of the rack. You can make a rub for it or salt and pepper it. Cover tis tightly with aluminum foil so no air escapes and place in your oven and bake @ 25-300 degrees for about 6-8 hours. Check every three hours to make sure you have enough apple juice left in the bottom. But since it is covered tight you should have no problem. It works, we have done it and were pleased. Use to you could get smoker packets at WalMart to smoke meat in and seafood. They stopped carrying them and we researched this and find that on rainy days it is perfect if you want something smoked without getting wet.

Once it is done you can let it sit about 10 minutes and slice and serve.

Try this with your guest...

Carrot Souffle'

INGREDIENTS

* 2 pounds carrots, chopped
* 1/2 cup melted butter
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 3 eggs, beaten
* 1 teaspoon confectioners' sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes.

Better than sweet potato souffle' and you will never know you are eating carrots. I substitute my sugar with Splenda but never use anything but real butter.

I've never smoked a brisket (beef), but I have smoked a pork shoulder for barbecue, and it's the same basic principle.

You can use a regular grill for this. Start by placing your charcoal briquettes in a standard pyramid in the middle of the grill and light them. When they have ashed over, push them to the sides of the grill, leaving a space in the center. Place an 8" x 8" or 9" x 9" metal pan in the center of the grill, and fill with about a cup of water. You will place your meat over this pan on the grill. Insert a meat thermometer into the meat. Open all vent covers on the grill.

Add about ten new briquettes to the burning piles every hour to help maintain the temperature of the grill. The water in the pan will catch the fat and grease dripping off the meat, and prevent flareups.

You really need two thermometers: one for the grill, to make sure its temperature is between 225oF and 300oF, and one for the meat, to help make sure it reaches an internal temperature of 145oF minimum.

If you wish to marinade the brisket (for extra flavor), do so the night before in the refrigerator.

Depending on what flavor you want (besides the smoky flavor from the grill), the possibilities are endless. If you just want the basic smoky flavor, use a basic rub of salt, pepper, garlic powder, and onion powder. These seasonings, along with ground mustard, cayenne pepper, brown sugar, and tomato paste are the ingredients for your basic barbecue sauce.

You can cook the brisket on an old smokey, you will just have
to keep the fire going. I use about 10 lbs. of charcoal to
start off with a couple of chunks of hickory or mesquite.
Make sure you let the fluid burn off real good or you will taste
it on your meat. I cook my brisket for 2 hrs. then I wrap it up in
heavy duty foil cook for 3 hrs. Then unwrap and cook for 1hr.
At this time you can add some chips that you have soaked in
some water. Just remember you have to add charcoal and wood
about ever 2hrs. or so during your cooking. You should have
a very tender brisket that will melt in your mouth. I know this
seems like a lot of work but it is worth it, I hope this helps you
out on cooking a brisket, good luck.





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