Brisket - a la Man VS Food
Discussion
Apologies if in wrong place, or been done before.... But searched quickly to see, and found nothing.
Beef Brisket.
Smoked.
Slow roasted.
Anyone done it? Got any tips?
Was watching man VS food last night and they were doing it on a grand scale.... Both me & the OH commented it'd be something fun to try and cook, a) for experiementing reasons, and b) as both of us find a slab of meat, sunday lunch or steak and chips style, a little "boring" (dare I say it?)
So the idea of taking a cheap, unloved cut of beef, and turning it into a delicacy that's tasty and not seen on the menu much, really appeals.
Basics I've found from the net are as follows:
> get a brisket, with marbelled (sp) fat running through it, and a "hat" of fat on top
> marinade slowly over night
> cover in seasoning of choice (BBQ or smokey flavours?)
> wack on a rack in a tray.
> Place in over at 93-110 degrees C
> place dish of water in oven with it to prevent drying out
Cook for hours on end. 90-120minutes per 1.2 UK lbs of weight.
So circa 6hours for a smallish chunk.
Anyone done this? success/fail stories?
Beef Brisket.
Smoked.
Slow roasted.
Anyone done it? Got any tips?
Was watching man VS food last night and they were doing it on a grand scale.... Both me & the OH commented it'd be something fun to try and cook, a) for experiementing reasons, and b) as both of us find a slab of meat, sunday lunch or steak and chips style, a little "boring" (dare I say it?)
So the idea of taking a cheap, unloved cut of beef, and turning it into a delicacy that's tasty and not seen on the menu much, really appeals.
Basics I've found from the net are as follows:
> get a brisket, with marbelled (sp) fat running through it, and a "hat" of fat on top
> marinade slowly over night
> cover in seasoning of choice (BBQ or smokey flavours?)
> wack on a rack in a tray.
> Place in over at 93-110 degrees C
> place dish of water in oven with it to prevent drying out
Cook for hours on end. 90-120minutes per 1.2 UK lbs of weight.
So circa 6hours for a smallish chunk.
Anyone done this? success/fail stories?
I've been watching that as well.
I've tried a good bit of brisket, covered in chill flakes and "all in one" seasoning for two days, I then put the oven as high as it would go, and bunged the brisket in for about 30 mins.
Got a good char to the outside - let it rest until completely cold, then run through the meat slicer for wafer thin slices of chill savoury brisket - ideal in a warm crusty roll with a mustard & dill pickle mayo...
I now have my new smoker, so I'll be having a go tomorrow with another bit of brisket - I'm aiming for about an 8-10hour hot smoke at about 120ºC using mesquite chips - i'll be using the all in one & chilli flake dry rub again, and I have some chipotle BBQ sauce that I'll be basting it with about half way through....
I'll let you know how I got on!
I've tried a good bit of brisket, covered in chill flakes and "all in one" seasoning for two days, I then put the oven as high as it would go, and bunged the brisket in for about 30 mins.
Got a good char to the outside - let it rest until completely cold, then run through the meat slicer for wafer thin slices of chill savoury brisket - ideal in a warm crusty roll with a mustard & dill pickle mayo...
I now have my new smoker, so I'll be having a go tomorrow with another bit of brisket - I'm aiming for about an 8-10hour hot smoke at about 120ºC using mesquite chips - i'll be using the all in one & chilli flake dry rub again, and I have some chipotle BBQ sauce that I'll be basting it with about half way through....
I'll let you know how I got on!
Great stuff.
I gather the "collagen" in the meat is what keeps it moist, and is what needs breaking down.
Where do you get the meat-rub from?
I'm off to see the local, rather good, butcher tonight to see if brisket is a stock item nowadays, as parents etc can remember eating it years ago.... But nowadays it's a "scrap item"
I gather the "collagen" in the meat is what keeps it moist, and is what needs breaking down.
Where do you get the meat-rub from?
I'm off to see the local, rather good, butcher tonight to see if brisket is a stock item nowadays, as parents etc can remember eating it years ago.... But nowadays it's a "scrap item"
NotDave said:
Where do you get the meat-rub from?
I use a mix of chilli flakes and Schwartz Season Allhttp://ukgroceriesworldwide.com/Schwartz_For_Chef/...
It's a great base to start with...
I have found Brisket one of the harder meats to smoke on the BBQ. You really do need a brisket with the cap of fat on it to keep it lubricated during the slow cook. You don't need to char the outside first when smoking as the rub and the extended cook time will produce the "bark" over time. I have had some success but its one of my "must try harder" cuts of meat to purfect. Pork shoulder on the other hand is more forgiving due to its inherant fattyness.
Try making your own rub with a trial and error approach. I like a sweeter rub so base it on dark sugar with smoked salt, paprika, mustard powder, black pepper etc. Beef works well with more black pepper. Or you could try "Butt Rub" which is a great pre prepared rub.
Try making your own rub with a trial and error approach. I like a sweeter rub so base it on dark sugar with smoked salt, paprika, mustard powder, black pepper etc. Beef works well with more black pepper. Or you could try "Butt Rub" which is a great pre prepared rub.
Nothing better than a slow-cooked smoked brisket 
The best way seems to be getting a decent side of meat with a good layer of fat running through it, cover it in mustard, then a BBQ rub, and place it in the smoker for 10-12 hours. Some mesquite chips also add some extra smokey flavour, and ensure you mop it every hour or so (apple juice + Worcestershire sauce + some of the rub makes a quick and easy mop).
The rub i generally use is a nice southern-style one posted by Papoo a little while back...
1 cup brown sugar
1 cup paprika
1 tbsp cayenne powder
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp thyme
The best way seems to be getting a decent side of meat with a good layer of fat running through it, cover it in mustard, then a BBQ rub, and place it in the smoker for 10-12 hours. Some mesquite chips also add some extra smokey flavour, and ensure you mop it every hour or so (apple juice + Worcestershire sauce + some of the rub makes a quick and easy mop).
The rub i generally use is a nice southern-style one posted by Papoo a little while back...
1 cup brown sugar
1 cup paprika
1 tbsp cayenne powder
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp thyme
We have brisket quite a lot as we have the whole animal.
It's one of my favourite joints. I usually sear the outside and cook on a bed of onion, carrot and garlic. I cap the joint with foil and the baking tray, slow cook in the oven. Generates a good gravy base.
I far prefer it in the bone to the more usual boned and rolled.
It's one of my favourite joints. I usually sear the outside and cook on a bed of onion, carrot and garlic. I cap the joint with foil and the baking tray, slow cook in the oven. Generates a good gravy base.
I far prefer it in the bone to the more usual boned and rolled.
Got a Brisket in the oven right now. was dry rubbed in a mix very similar to Sonics i used some really good smoked Spanish paprika in there too. then doing a take on the river cottage method. high oven for half an hour to 45 minutes, then reduce to around 130 /40 electric fan oven. cover and leave for around 4 hours basting occasionally. i added about a half inch of good beef stock to the roasting dish too. the steam helps keep it moist and succulent and adds to the gravy. after 4 hours i will remove the foil add a load of sliced onions and cook at around 160 for another hour. then remove the meat . It will be set aside to rest while i do the purple sprouting broccoli, baby pearl potatoes and yorkshires. the house is already smelling fantastic !! will be chowing down around 6:30 / 7pm which is perfect for me on a Sunday evening.
Got everything in otley yesterday. from my fave butcher and veg stall in the market place. By the way i couldn't believe the prices yesterday for the veg... a pound of baby pearls, a pound of purple broccoli, 4 red onions , 4 massive shallots the elongated type, 4 big flat mushrooms, half pound of chestnut mushrooms and the same of inoki mushrooms, whole lot 4. 67. try getting that in Tesco... plus it was organic and local produce !! Also got some pork and black pudding sausage and some wild boar sausage for later in the week too. love market shopping. So much better than a souless supermarket.
Got everything in otley yesterday. from my fave butcher and veg stall in the market place. By the way i couldn't believe the prices yesterday for the veg... a pound of baby pearls, a pound of purple broccoli, 4 red onions , 4 massive shallots the elongated type, 4 big flat mushrooms, half pound of chestnut mushrooms and the same of inoki mushrooms, whole lot 4. 67. try getting that in Tesco... plus it was organic and local produce !! Also got some pork and black pudding sausage and some wild boar sausage for later in the week too. love market shopping. So much better than a souless supermarket.
update on my meat.... its all been eaten now... was absolutely lovely. was moist , and so tender but full of flavour. Will certainly use this method again, maybe with a few minor tweaks to the rub but thats all. come summer im getting a weeber one touch and a smoker can only imagine how good this meat must be with a long ole smoke first over a bit of hickory..mmmm forget silver / topside . brisket is the real flavour.
Right, did mine Saturday night to use as "cold cuts" and it went OK.
I did the basic rub, left it marinading all day, then cooked for 4hours at 100degrees C in an electric fan oven, with baking trays of water on shelves below for moisture.
End result, tasted when cold:
Taste - good. Real good.
Texture - some soft bits, but others a tadge chewy.
Cooking time - slightly over cooked. I was worried as it was first time, in hindsight I reckon an hour less in the oven would've done just fine.
Future notes - next time I'm going to cover with foil. I'm also going to put the water in the tray under the wire rack that the meat sits on. I'll cook it a little less, and eat hot.
Thanks folks
I did the basic rub, left it marinading all day, then cooked for 4hours at 100degrees C in an electric fan oven, with baking trays of water on shelves below for moisture.
End result, tasted when cold:
Taste - good. Real good.
Texture - some soft bits, but others a tadge chewy.
Cooking time - slightly over cooked. I was worried as it was first time, in hindsight I reckon an hour less in the oven would've done just fine.
Future notes - next time I'm going to cover with foil. I'm also going to put the water in the tray under the wire rack that the meat sits on. I'll cook it a little less, and eat hot.
Thanks folks
mine came out brilliant , i did cover mine about an hour in on 200 then reduced to 120. i put a half inch of water in with the roasting dish . the last hour uncovered after 4 hours on low with a mix of shallotts and onionsd made for a realy brown crispy outer meat but soft and tender inner meat and the gravey was just to die for. had it with baby potatoes and purple sprouting broccoli and some yorkies... home made not bessies... im a yorkshireman so would never consider owt but my mothers yorkie recipe ..... i say recipe loosely... just plain flour, 2 large eggs , beat that then add half milk and water until its a bit like double cream salt n pepper. red hot dripping in the yorkie tin and leave in the oven 20 minutes until golden risen and crispy. works every time. dont need to weigh owt or anything like the fat tounged ones way . just my good ole mums way works . its all about the feel of the batter.
Had the left over brisket and onions in sandwiches at work........... just awsome. cheap cut but so tasty. cant wait to get my webber one touch and smoker to try it on the bbq this summer. long live brisket !!!! and ALL who chomp on her
Had the left over brisket and onions in sandwiches at work........... just awsome. cheap cut but so tasty. cant wait to get my webber one touch and smoker to try it on the bbq this summer. long live brisket !!!! and ALL who chomp on her
Mobile Chicane said:
Brisket is the Mother of all cuts for salt beef - the only problem is getting hold of it, ready-salted.
My home-made attempts at salting haven't been good: I suspect that injecting the brine into the joint is the remedy for this.
That sounds like a bloody good idea... might give that a go!My home-made attempts at salting haven't been good: I suspect that injecting the brine into the joint is the remedy for this.
Huge bump, but I've got a huge slab of Costco brisket in the Aga (simmering oven, approx. 90c) and it's having 12hrs.
Sat at work a bit smug, hoping it'll be melt-in-the-mouth tender later...
It had an overnight marinade using the recipe someone posted, first attempt and will get pics later.
Sat at work a bit smug, hoping it'll be melt-in-the-mouth tender later...
It had an overnight marinade using the recipe someone posted, first attempt and will get pics later.
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