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Old 05-21-2009, 11:56 AM   #41
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I second the REWahoo suggestion of inside foil for at least half the cooking otherwise a brisket to turn brickettes.

May be too late for this but my famous Pecos BIL puts onion salt, garlic powder, meat tenderizer, and liquid smoke on it the night before and then cooks it thusly.

Put in sealed tinfoil (fat side up) and bake in oven for 3 hours at about 325, slow and easy, covered to keep moist and juices in. Breaking down tissues here.

Now to suck up some flavors. Then xfer to low/med heated smoker ( or grill with pan of water and liquid smoke), puncture tinfoil all at the top of foil, cook 1 hour, take foil off cook for 2 more hours spritzing with mix of pear juice and BBQ sauce, should start looking really shiny brown.

Last 1/2 hour, put on any good (Ray's, Stubb's, KC, etc) BBQ sauce an let that slowly thicken onto the meat.

He won Biggest Liar in Texas BBQ Cookoff about 2 months ago with that recipe.
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Old 05-21-2009, 01:37 PM   #42
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Update - the smell in my kitchen is just killing me. I wrapped the meat in foil, placed it back in the cr*ckpot (cringe!) on LOW, and it is doing nicely.
I grabbed my injector thingie (baster?) and slowly and carefully took the juices and injected them right into the meat. It sucked them all right up.
Rewrapped in foil, and still slow cooking.
You guys are really great to help me out.
But the bottom line is - can a Northern gal be taught to make proper brisket?
I think the answer is maybe, with expert advice and only if I get a proper smoker and do the marinating the night before.
My final weapon in my arsenal is my fireplace, but on second and third thought, I could undo all the careful moisture retention and end up with a hockey puck. Gas grill is still the best option, methinks.
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Old 05-21-2009, 01:45 PM   #43
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You're not seeing the "seasoned maple" BBQ joints 'round these parts? Maybe you could put the finished product on top of pancakes.
Pfffffftttttt!
Did you ever have chicken legs or lamb skewers cooked over a handpicked maple log fire ? My LFIL used to do that. He had some wild concoction of French and/or Thousand Island dressing, spices, lime juice, ketchup, Worcestershire, god knows what else was within reach. Oh man.
I have the recipe, at least what he told me was in it , somewhere.
If I find it, I'll post it.
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Old 05-21-2009, 01:47 PM   #44
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But the bottom line is - can a Northern gal be taught to make proper brisket?
Apparently, no...
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Originally Posted by freebird5825 View Post
I wrapped the meat in foil, placed it back in the cr*ckpot...
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Old 05-21-2009, 01:53 PM   #45
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Apparently, no...
In my own defense, it's 88 F in the shade here today. My blood is still too thick after a long winter and chilly spring.
No ovens running today.

A proper smoker is on my list of acquisitions.
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Old 05-21-2009, 02:03 PM   #46
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In my own defense, it's 88 F in the shade here today.
Down here we'd be wearing a light jacket.

I was going to say "it's never too hot to cook brisket", but that's apparently not true if you live in Noo Yawk.

Kidding aside (almost), hope your crocked sirloin turns out great.
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Old 05-21-2009, 02:06 PM   #47
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I was going to say "it's never too hot to cook brisket", but that's apparently not true if you live in Noo Yawk.
Heck, in the summers here the outdoor temperature is almost as hot as a smoker doing it low and slow...

But yeah, all the better on a hot day and crack open a couple of cold ones.
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Old 05-21-2009, 02:15 PM   #48
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We're having a heat wave, a tropical heat wave...

You can bust 'em on me, you know I can take it. Just beware the return of the serve. Mwah ha haaaaaa

Now I gotta figure out where I can get my hands on some real brisket and do this the right way.
Brisket, dry rub, marinate night before, foil, smoker, unplug cr*ckp*t.
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Old 05-21-2009, 02:25 PM   #49
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Now I gotta figure out where I can get my hands on some real brisket and do this the right way.
Brisket, dry rub, marinate night before, foil, smoker, unplug cr*ckp*t.
You left out the seasoned maple mesquite...
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Old 05-21-2009, 03:07 PM   #50
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Mr. Sirloin a la Faux Brisket is very tender and still absorbing the injected seasoned meat juices. I added just a tiny bit of water for more moisture.

The slow cooking continues...dum da dum duuuuuummmmmmmmm

Gonna log off now and play safety observer for my favorite mechanic.
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Old 05-21-2009, 03:13 PM   #51
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I learned to not even bother arguing with any parts of the country that do bbq the best. Just nod your head and go hmm hm yep.
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Old 05-21-2009, 03:36 PM   #52
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But the bottom line is - can a Northern gal be taught to make proper brisket?
It is easier if you have a brisket to make. What do they do with briskets in your area? Cure them all for corned beef?

Baked brisket is a big part of middle European cooking.

Ha
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Old 05-21-2009, 04:39 PM   #53
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Generally, low and slow works better for the tougher, fatty cuts, like brisket. I'd worry that low and slow for a sirloin would turn it to leather. Good idea to add moisture.
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Old 05-21-2009, 04:41 PM   #54
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If you're lazy like me, there's always the Big Apple BBQ in June in NYC.

Big Apple BBQ
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Old 05-21-2009, 06:56 PM   #55
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Ok, folks. Hang onto yer hats....I'm ready to try a beef brisket.

I don't own a slow cooker except my tried and true cr**kpot.

The beef is boneless sirloin, about 3" thick and cut into a flat slab about 10" long by 6" wide. I can't get real brisket here.
I'm sure whatever it turns out to be will really taste good but it aint going to be anything like a brisket,i'm sure your local Price Chopper or if in Canada Loblaws will gladly cut you a real Beef Brisket if you ask them.You will never get that smokey flavor in a crock pot but you can cheat by using a product called Liquid Smoke its usually near the BBQ sauces in the super market.
Interesting site about meats..Beef Brisket and Foreshank Cuts
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Old 05-22-2009, 12:57 AM   #56
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Dumb Canuck here.

I saw a bit at the top about BBQ pork ribs and then it got into brisket. Great brisket help, but can anyone help with the ribs?

(Back when I was w*rking, my mega-corp had a Memphis office and I'd kill for some of that pork).
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Old 05-22-2009, 09:03 AM   #57
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Dumb Canuck here.

I saw a bit at the top about BBQ pork ribs and then it got into brisket. Great brisket help, but can anyone help with the ribs?

(Back when I was w*rking, my mega-corp had a Memphis office and I'd kill for some of that pork).
Dry rub such as this:

brown sugar
paprika
salt
ground black pepper
garlic powder
onion powder

Other possible ingredients include chili powder, cumin, and allspice.

Wet mop of, say, apple cider and apple cider vinegar. Remember, sugar will burn...

Cook low and slow, about 225F, for 3-4 hours, wet mopping often with a thin, non-sugary mop, or near the end with a thicker mop, like BBQ sauce.
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Old 05-22-2009, 09:09 AM   #58
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EDIT: Ooops HFWR beat me to it. But I'll leave this as extra reading
EDIT Redux: Ahaha, found it. This is where I stole my "secret" recipe.
http://www.thriftyfun.com/tf955113.tip.html

kumquat,
the Memphis style BBQ is a variation of West Indian traditional jerked pork. My wife's heritage is Jamaican and her family moved to Memphis in 1840.


The ribs "must" be cooked in a smoker using white oak and hickory, else they are not Memphis enough.

There is no BBQ sauce on a Memphis pork rib, it's a mop sauce, different type thing.

Recipe I copied from the Internet:
Marinate over night in a rub of 1 tablespoon of each of salt, celery salt, black pepper,dry mustard, cumin, cayenne and 1/4 cup each of sweet or Hungarian paprika and brown sugar. Put dat all over the ribs after you cut off the membranes. Put in a bag overnight it in a fridge.

Use a mop sauce for the next day's cooking, use 2 cups cider vinegar and apple cider, add 2 bay leaves, few cloves minced garlic, 1/4 cup Tabasco, salt and add 1/2 cup of the rub mix above.


Put aluminum foil on the smoker grill, get the wood burning and steady at 250F and put the ribs on as is, after about 20-30 minutes, put mop sauce on and keep applying it every 20-30 minutes for about 1 week or 5-6 hours whichever comes first.

I have: "Scott's recipe" written after this in my notebook so it's probably on the web somewhere.

But this is "true" Memphis BBQ.
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Old 05-22-2009, 05:29 PM   #59
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I'm cooking wibs. About 1/3 of the way thru.
Picture one is the membrane removal procedure.
Picture two is the rub on said wibs.
Picture three is after 2 hours at 250F, bare minimum time.
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Old 05-22-2009, 07:10 PM   #60
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The results, pathetic by Texas standards but not bad for the BX.
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