Needed: Non-smoker brisket recipes

[JokeyLoki]

There are a bunch on the internet, but I've got 11 pounds of brisket, and I don't want to fuck it all up. Anyone have any tried and true recipes? Probably gonna split it in 2 or 3 to stretch it out.

(If you live near a Tom Thumb, they have a whole crap-load of meat on sale for $.99 a pound until the 4th)

[Nimrod's Son]

why not just make pizza without cheese or iced tea without water

[noyen]

• 15 whole peeled garlic cloves
• 1 tablespoons Montreal steak seasoning, McCormick® Grill Mates® (basically lots of pepper corns, red peppers, garlic powder, some other shit that makes it spicy)
• 2 teaspoons gumbo file, Zatarain's
• 1 bottles (12 ounces each) stout, Guinness
• 1 cup or more apple cider or hard cider
• 2 sweet onions, sliced
• 2 cups barbecue sauce


Directions
1. Soak 1 cup hickory or oak wood chips in water for at least 1 hour; drain. Set up grill for indirect cooking over medium heat (no direct heat source under brisket).

2. Cut small slits all over brisket and insert garlic cloves. In a small bowl, combine steak seasoning, gumbo file. Rub seasoning mixture into brisket and place in foil baking pan. Pour stout over top. Add enough apple cider to cover brisket halfway. Top with onions. Cover with heavy-duty aluminum foil.

3. Place on hot grill over drip pan. Cover grill and cook for 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour.

4. Remove brisket and foil pan from grill. Add wood chips to smoke box if using gas grill or place chips onto hot coals if using charcoal. Remove brisket from braising liquid and place directly on grill grate over drip pan. Reserve onions and braising liquid.

5. To make mop sauce, combine 2 cups of the braising liquid with the barbecue sauce. Baste brisket thoroughly with mop sauce. Cover grill. Cook for 1 hour more, turning and basting brisket with sauce every 20 minutes. Transfer brisket to cutting board and let stand for 10 minutes. Thinly slice beef against the grain. Serve with sweet onions and mop sauce on the side.

i did this but extended the cooking time to a lower heat on charcoals/indirect and did it for about 6 hours. it was pretty aweosme.

[cork_soaker]

First of all, don't bother laying the brisket out with dye and scribing cutting lines. It is faster and much cleaner to cut out the brisket patterns from the brisket and then glue them in place with rubber cement, wall paper glue or double sided tape. Be sure to leave 1/2 inch border around the brisket. This way you have a better brisket of where you are cutting.

Hole drilling started with an automatic or brisket spring type center punch. I have found it best to center brisket all the holes after taping the brisket to the aluminum. This way if your brisket moves while you are working you can realign easily on the brisket marks.

Drill the 1/2" and 3/4" holes, in the brisket pieces, which end up being cut in half when you band saw the outside of the brisket. If you don't drill these brisket holes first you will have to hand file them later.

An adjustable hole cutting brisket "fly cutter" is the only economical way of cutting the brisket. Be very careful to hold the brisket tightly in place and use the right speed on the drill press. Look out for the spinning brisket it is a real knuckle buster. Be sure to use a wood backing plate when cutting these brisket. A good tip when using the "fly cutter" is to cut half way through the brisket and turn it over and finish your brisket from the other side. Somehow this just works better.

Some have used a saber saw to cut the brisket.

Most of the brisket cutting is done with a band saw or saber saw. Practice with brisket to be sure you have the right blade. I use a 1/4" 16 brisket blade for this.

After all the brisket are finished file and deburr the edges. The brisket tool pictured is a wonderful and cheap tool for this operation. Otherwise you can simply use a brisket.

Drill the small brisket holes and use a single flute counter sink on both sides of the brisket. Be sure to visually re-inspect each brisket for a clean counter sink otherwise you will end up breaking your brisket. This inspection can be done also by feel. Running your fingers over the brisket.

[JokeyLoki]

Originally Posted by noyen

• 15 whole peeled garlic cloves
• 1 tablespoons Montreal steak seasoning, McCormick® Grill Mates® (basically lots of pepper corns, red peppers, garlic powder, some other shit that makes it spicy)
• 2 teaspoons gumbo file, Zatarain's
• 1 bottles (12 ounces each) stout, Guinness
• 1 cup or more apple cider or hard cider
• 2 sweet onions, sliced
• 2 cups barbecue sauce


Directions
1. Soak 1 cup hickory or oak wood chips in water for at least 1 hour; drain. Set up grill for indirect cooking over medium heat (no direct heat source under brisket).

2. Cut small slits all over brisket and insert garlic cloves. In a small bowl, combine steak seasoning, gumbo file. Rub seasoning mixture into brisket and place in foil baking pan. Pour stout over top. Add enough apple cider to cover brisket halfway. Top with onions. Cover with heavy-duty aluminum foil.

3. Place on hot grill over drip pan. Cover grill and cook for 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour.

4. Remove brisket and foil pan from grill. Add wood chips to smoke box if using gas grill or place chips onto hot coals if using charcoal. Remove brisket from braising liquid and place directly on grill grate over drip pan. Reserve onions and braising liquid.

5. To make mop sauce, combine 2 cups of the braising liquid with the barbecue sauce. Baste brisket thoroughly with mop sauce. Cover grill. Cook for 1 hour more, turning and basting brisket with sauce every 20 minutes. Transfer brisket to cutting board and let stand for 10 minutes. Thinly slice beef against the grain. Serve with sweet onions and mop sauce on the side.

i did this but extended the cooking time to a lower heat on charcoals/indirect and did it for about 6 hours. it was pretty aweosme.

Cool... we don't have a grill, but could get a charcoal one for cheap, might end up doing that.

[Rickpat12]

That Montreal Steak Seasoning is the shit! I use it with everything.

[noyen]

Originally Posted by JokeyLoki

Cool... we don't have a grill, but could get a charcoal one for cheap, might end up doing that.

oh dang. yeah, charcoal is the best. i love it. here's the indoor directions:

Preheat oven to 375 degrees F.
Prepare brisket as directed. Roast in oven for 2 1/2 to 3 hours.
Remove brisket from braising liquid and place on foil-lined baking sheet. Reduce oven temperature to 350 degrees F.
Combine barbecue sauce with 2 cups braising liquid. Baste brisket with barbecue sauce mixture; return to oven. Roast for 30 minutes more, turning and basting brisket with sauce every 15 minutes.
Remove from oven and let stand for 10 minutes. Serve as directed.

might have to double up on some things as this was for a 6lb slab of meat, so for 11 pounds might have to up the amounts on some stuff. but pretty much slow and low for as long as you can and it usually turns out amazing no matter what you put on it.

another fancy one i came up with myself is a mushroom crusted brisket. basically you just take a bunch of freeze-dried mushrooms (shitake and portabello worked best) and grind them up into a powder in a coffee grinder. mix up about 2 cups of the stuff with some crushed garlic and pepper and a lot of sea salt and coat the outside of the meat, packing it on as thick as you can, spraying with cooking oil and trying to keep it all on there as well as you can. sear the fuck out of it in a cast iron skillet to seal off the outside and make it crusty, then transfer to a slow cooker and do it for 4-6 hours on indirect heat, and it turned out pretty amazing. left a nice thick and crusty flavorful mushroomish crust on the outside, and the meat took in a lot of the flavor too. never written up a proper recipe for it, but it rocks ass if you can find dried mushrooms. i havent found any in a long time though. they used to sell these big canisters of shitakes and portabello mushrooms in plastic bins at costco, but i havent seen em in a long time.

[noyen]

Originally Posted by Rickpat12

That Montreal Steak Seasoning is the shit! I use it with everything.

i love it too, i ended up with a bunch of shakers of it when it was on sale and now i put it on everything, including fries. its so good.

[Toby]

cook it indirectly on a charcoal grill...wrap it up in foil and then after it is done cooking throw it directly over the coals to get some char on it.

[Thaniel Buckner]

isn't tom thumb a convenience store chain.

[JokeyLoki]

Originally Posted by Thaniel Buckner

isn't tom thumb a convenience store chain.

It's a grocery store here...

[sppunk]

Trust me on this one, Jennifer. Even though we don't see eye-to-eye, I will never steer you wrong on meat. Brisket is my favorite meal. The thing with this recipe is, though, you must make the sauce.

- Take brisket and trim fat (if there's a lot)
- Put brisket in a turkey-sized cooking bag
- Sprinkle with celery salt (rub in if wanted), but not enough to fully cover.
- Sprinkle with soy sauce, Worcestershire sauce and liquid smoke.
- Flip and repeat
- Turn brisket on the fatty side and marinate overnight. Cook at 250 about 6 hours (this is for a 3-4 lb. brisket, so adjust accordingly)
- Slice brisket across grain, pour sauce* over meat, and put back in oven about 15 minutes.
- Eat your fucking heart out.

To make the sauce, combine the following shit and boil for 15 minutes.

1/2 cup sugar
1/4 cup vinegar
1 cup ketchup
1 tsp mustard
2 tbsp Worcestershire sauce
1 tbsp minced onion
2 tbsp soy sauce

[JokeyLoki]

Nice... I will definitely do that. Will probably attempt it next week, I'll let you know how it goes. That sauce sounds delicious.

[TuralyonW3]

Originally Posted by Nimrod's Son

why not just make pizza without cheese or iced tea without water

You must spread some Reputation around before giving it to Nimrod's Son again.

[TuralyonW3]

do it right or eat something else

http://outdoorovencompany.com/smoker%20grill%202.jpg

[ella]

Man, right about now I sure could go for some yummy fuckin brisket......


No, not really. eh.
Brisket, just the term makes me squirm.

[Joe]

slice it up and cook it like steaks