Re: What I did yesterday:


"vex" <vex@xxxxxxxxxxx> wrote in message
news:hvlam.58292$rg4.9020@xxxxxxxxxxxxxxx
piedmont wrote:
"vex" <vex@xxxxxxxxxxx> wrote in message
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I put a brisket on yesterday, without any sort of rub at all. I
think it was in the smoker for about 4 hours, then I put it in the
oven at 225-250 for another 4 hours or so. It came out pretty nice,
but the flat needed more time than I was willing to give. I didn't
miss having rub on there one bit. I was curious as to how it would
turn out, and it was fine! While the brisket was in the smoker, I put
together some bacon
explosions and threw them in when I put the brisket in the oven:

http://picasaweb.google.com/vexicon/BaconExplosion?feat=directlink
-- --Brett
Thats great, glad you found this fact out. I will apply seasoning and
marinade but sometimes I feel we can go too far from what the basic
meat taste is. You didn't say how long or if you let the meat rest
before cutting. I have found that I prefer to wrap in foil and keep
in a igloo until the next day for the juiciest most tender and most
flavorful meat. piedmont


I left the brisket wrapped in foil overnight, just sitting on the counter.
It was still warm and juicy this morning. I sampled it before I cut it
into
smaller pieces to fit in the fridge. I'll probably get out the slicer
tonight, slice it nice and thin, then vaccum pack it all in individual
servings to freeze. Except for about a pound of it. That's going into some
bbq beans.
I haven't decided how to make them yet, but I'll probably just let some
pinto beans crockpot cook in water or beef stock overnight tonight, then
add
onion, molasses, mustard, cider vinegar, salt, pepper, maybe some ketchup,
and the chopped burnt ends and brisket, then let it cook again for a
couple
of hours, and take it to a picnic on Saturday.




--Brett



It sounds great, but please be careful about holding temps. If you get under
140 for an extended period, no matter what anybody says about just coming
out of a cooker or staying wrapped or whatever, you're at risk of harmful
bacteria developing in the food. That's why a cooler, even cheap styro, is a
better way to hold wrapped barbecue. In fact, cheap thick wall styro coolers
like they ship medicine in hold temp better than anything I know of
including the professional stuff.

MartyB in KC

.

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