I’ve done two briskets. 9 and 11 pounders. Separated one, not on the other. Both took about 11 hours. But it’s all about temp/probe tender as mentioned. Give yourself plenty of time. Can always rest if finished early. Can’t really rush it.
What's for dinner?
- Thread starter chummer
- Start date
Tree Spud
5 year old buck +
Someday ... What grade of beef do you look for in a brisket? How do you select one?
Someday isle
5 year old buck +
This last one was a choice grade brisket. Prime is usually best but they can get really pricey. Honestly this one was a Walmart yellow tag special that I only paid $33 for, which was less than Half price. When I saw it I picked it up and it was really flexible in the package and has a nice sized point section. That’s really all
I look for. I bought it several weeks ago and just put it in the freezer. I took it out of the freezer last Thursday and put it in the fridge. It was thawed and ready to trim by Sunday afternoon. I trimmed, separated and seasoned it Sunday afternoon, wrapped it tight in plastic wrap and put it back in the fridge. I started the cook early Monday morning.
356
5 year old buck +
The last couple of briskets I picked up were choice grade and on sale. Both were from our local grocery store, and I believe about $30-40 for 10-13# briskets. Historically, I have been a Tri-Tip and Tenderloin person who loves brisket, but never prepared one. The results using the recipe below impressed even my son, who is a brisket connoisseur.
I made one in the oven and the other on the grill. I trimmed and seasoned the night before. They ended up at 7# and 10# trimmed. Before cooking, pat excess moisture, then follow the instructions. Time in the oven/grill was just over 4 hours total or both, as brisket is pretty flat. The results were excellent.
356
5 year old buck +
The folks at "America's Test Kitchen" found that it requires a higher temperature to overcome evaporative cooling that happens as the juices evaporate at lower temperatures. I have also been successful with 350 for 90 minutes (to get the meat to the temp where drying is not a concern) and then lowering to 275 or 250.
As noted, my son (who is a 12 hour, low-temp grilling fanatic) was surprised at the tender, juicy outcome. Another benefit is that this requires little input on the part of the chef!
Someday isle
5 year old buck +
Nothing wrong with learning and trying different things. That’s half the fun of cooking anyway.
There’s little input with low and slow other than time. That’s the biggest drawback. I finished my last one at 4am. We’ve done one over night. Both had fire issues halfway through. My BIL let the big green egg fire go out and my Traeger got clogged. Lost about an hour in both cooks. They both turned out fantastic though.
Someday isle
5 year old buck +
Sirloin and chicken kabobs. Zucchini and mushroom kabobs, twice baked potatoes.
And of course a nice glass of wine (not pictured).
And of course a nice glass of wine (not pictured).
Catscratch
5 year old buck +
I had a blackened tuna steak while we were in Virginia... one of the best things I've ever eaten!
I will second the specks being great table fare. Had a couple in Arkansas about 10 years ago when on a duck hunt. It was the best bird I’ve had.
Catscratch
5 year old buck +
I got into speckles once... great eating bird! Teal are my second favorite waterfowl. Then goose pastrami.
Catscratch
5 year old buck +
My favorite way to cook... throw a bunch of food next to a fire, hand the kids sharp/pointy sticks, then walk away.
