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A BBQ thread

ELR LVR said:
So,
I did a Brisket recently
Dang toughest piece of meat I have had in a long time
I did it slow smoked over wood.
maybe 3 hours, looked wonderful
Tasted good but..........
It was like chewing gum, had a lot of gristle texture.
Click to expand...
You just flat did it wrong. Study up on how to do it properly and you’ll do much better next time. :)
 
ELR LVR said:
So,
I did a Brisket recently
Dang toughest piece of meat I have had in a long time
I did it slow smoked over wood.
maybe 3 hours, looked wonderful
Tasted good but..........
It was like chewing gum, had a lot of gristle texture.
-----------------------------------------------------
Should I just give up on Brisket? Or was it likely the cut of meat I got?
I can do Beef Chuck beautifully, even though Chuck can turn out tough if done wrong
Mine doesn't, I usually use it in stew afterward
Because if I smoke it on the BBQ first, it's already cooked and doesn't become stringy from overcooking in the stew so can be thrown in pretty much anytime.
And after marinating about an hour in some nice stew, becomes nice and tender but still holds it's beef
steak like texture and smoked flavor.
Click to expand...
A past friend would put a seasoned brisket on the fire for 45 min or so to get a nice char and touch of smoke flavor, the put in foil in the over at like 185 increase half way to 220? for 6-8 hrs, i forget. This is what it takes to break down that gristle n make it taste good
 
I don't do brisket any longer, since my son made off with my side burner, However, the usual technique is 'low and slow'. About 250 for 8 to10 hours or so, wrap [ the Texas Crutch ] in butcher paper and cook for another 2 or 3 hours.
A little Google research or YouTubing will get you on your way to tender brisket.
Keep on smokin'.
 
This is my lazy man rib cook. 350 degrees, covered, w foil. I put in about 1/3 C water. The round pan version, I covered w a lid that fit 99%. I made some mustard, ketchup, sugar and bit of vinegar, sauce. I put on the sauce with about 45 minutes left in the cook. Salt, fresh pepper and a dab of garlic powder. Now, if I only had some coleslaw!!
 

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WSnyder said:
You just flat did it wrong. Study up on how to do it properly and you’ll do much better next time. :)
Click to expand...
Yeah I was at the store, tired, just wanted to smoke some meat and eat something so I grabbed what looked good.
I admit I did not study up on brisket, was hoping it would be more like a Chuck or Tri-tip
then it was about time to go to bed and I could tell it was not tender yet and I was not able to mind the coals any longer so i pulled it.
I kinda figured not enough cook time, even though most places list 1 to 1.5 hrs per pound
which "should have" been about right for this piece of meat.
 
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ELR LVR said:
I kinda figured not enough cook time, even though most places list 1 to 1.5 hrs per pound
which "should have" been about right for this piece of meat.
Click to expand...
Same for a pork shoulder, it isn't done till it's done no matter how long it might take. You can't put a number on it like hrs per lb like you would do for a common roast done in the oven. Brisket needs to go (low and slow) to 195-205˚F internal before it's done. Only experience will tell you how it feels as to when you would actually pull it within those temps.
 
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WSnyder said:
Same for a pork shoulder, it isn't done till it's done no matter how long it might take. You can't put a number on it like hrs per lb like you would do for a common roast done in the oven. Brisket needs to go (low and slow) to 195-205˚F internal before it's done. Only experience will tell you how it feels as to when you would actually pull it within those temps.
Click to expand...
This. I use a good temp probe but it's more for the probe. Temp is secondary to feel. If briskets or butts are probing like butter everywhere but temp is 195 I pull em.

If the temp is 205 but they're NOT probing like butter everywhere I give em more time.

Seems like every piece of meat is a bit different.

IMO
 
ogre1911 said:
This. I use a good temp probe but it's more for the probe. Temp is secondary to feel. If briskets or butts are probing like butter everywhere but temp is 195 I pull em.

If the temp is 205 but they're NOT probing like butter everywhere I give em more time.

Seems like every piece of meat is a bit different.

IMO
Click to expand...

Isn't that the truth???? The probe insert is the measure.
 
Can't cook without my Thermapen.
By the way, quest450, those shrimp look wonderful. We're doing shrimp tonight, but I'm sauteing them in seasoned butter and white wine. Raining too much here to fire up the Egg.
 
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