Re: OT (or maybe not), BBQ



Geezer wrote:
"Ed Edelenbos" <eded@xxxxxxxxxxxxx> wrote in message news:6ht9rcFo0s17U1@xxxxxxxxxxxxxxxxxxxxx
"JD" <jdblackwell2@xxxxxxxxxxxxxxx> wrote in message news:4aSdnayDJrMI8CTVnZ2dnUVZ_sDinZ2d@xxxxxxxxxxxxxx

Ed Edelenbos wrote:
Anyone have a specific recipe for brisket? Wood and charcoal will be the fuel. Any sure fire rubs and or mop sauces anyone would care to offer up?

Ed

I tend to be a bit of a minimalist; salt, pepper and garlic powder is pretty much the extent of my rub. Keeping the rub and mop to a point where it doesn't overpower the smoke and the meat is best left to after the cook, IMNSHO. The critical aspect of smoking a brisket is to keep the heat at around 225 for a LONG time. This can mean as long as 15 hours so your fire tending skills need to be meticulous. The best online source I'd give a backyard BBQ'er is http://www.virtualweberbullet.com/

I also recommend the Weber Bullet as a great smoker for anybody, rookie or old hand.

JD
Thanks, JD. I had one like that (though not the same exact brand). It worked great.

These days, I use one of these:

http://www.chargriller.com/shop/grills/pro-deluxe.html

Until it gets down to the 40's, I cook on it nearly every day. I've done ribs on it several times, a couple pork shoulders and even smoked salmon on it which has worked great. I think I'm going to get the side firebox so there's less opening the grill when smoking. I think I'm ready to try a brisket on Monday.

Ed


Same here..it's gotta get cold before the grills get put away.
I use this grill for slow-cooking and smoking:
http://www.amazon.com/Brinkmann-805-2101-S-Pitmaster-Deluxe-Smoke/dp/B00006WS5F

With brisket, I brine overnight, then rub it down with my own concotion.
Mustard (dry or powder), cayenne, cumin, paprika, garlic powder, onion powder,
salt (Kosher or sea) , fresh ground black pepper.

For sauce, we like to start with "Bone Suckin' Sauce" to which I add maple syrup,
brown sugar, Jack Daniels, orange juice, cider vinegar, and apple sauce or apple butter.
I don't really have a recipe, I just cook the sauce and add things until the flavor is
right.

Like JD said, long low and slow. And I keep an aluminum foil pan filled with water
on the grill to add moisture.
I try to keep a 200 for most of the process and bring it up to 220 or so and remove
the pan of water to get that final glaze at the end. And it might take all day unless
you get a small brisket. Brisket is usually on the grill at 7:00 AM the latest.

Geezer




Yeah, the Brinkmann SnP is fairly decent. Some of them need to banged on with a big hammer to close up the gaps where air leaks. As for brining, unless I'm looking to make pastrami, I brine very conservatively with a minimum of nothing but salt.

JD
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