Brisket
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: American Barbecue, Grilling and Smoke-Cooked Foods
Forum Discription: Cooking with fire is something that is universal across the globe, but in the US it has risen to incredible heights.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2070
Printed Date: 26 March 2026 at 19:33
Topic: Brisket
Posted By: AK1
Subject: Brisket
Date Posted: 20 April 2012 at 19:48
| Brisket is sitting in the smoker. 9 lbs of beef is cooking away. I put it on the smoker around 7pm, and it'll cook untill it's done. The smoker is going at around 225 and will smoke away all night. I figure that around noon on Saturday. After that, it'll be in a cooler wrapped in towels for a few hours. |
Replies:
Posted By: TasunkaWitko
Date Posted: 20 April 2012 at 22:50
|
sounds about right - looking forward to results! what sort of flavour profiles are you going for? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 21 April 2012 at 03:26
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Yes indeed...sounds like you're on the right track Darko. Looking forward to seeing the results tomorrow. ------------- Go ahead...play with your food! |
Posted By: AK1
Date Posted: 21 April 2012 at 10:30
| This one is simple, just rubbed with mustard and montreal steak seasoning. |
Posted By: TasunkaWitko
Date Posted: 21 April 2012 at 11:18
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for brisket - that "simple" stuff is often the best - that's wexactly what i do for my beef ribs, and they turn out heavenly! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 26 April 2012 at 06:59
|
Well, the brisket turned out great. I pulled it off the smoker around 1 pm and stuck it in a cooler wrapped in towels until we ate around 4pm. After the brisket came off the smoker I put on a pan of Dutch's wicked baked beans. And there was a smoked ham in the oven. I was hoping for leftovers, but that didn't happen  The only thing that was left was maybe 1 cup worth of beans.My wife said that next time I need to make 2 briskets, just so we have some left for us.
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Posted By: TasunkaWitko
Date Posted: 26 April 2012 at 07:12
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that's the thing about barbecue - tastes great the day it's made, and tastes just as good the next day! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |