[DemforBush]

I've never had brisket in any form, but the recipe sounded tasty so I thought I'd share it.

I loves me some potato pancakes, though. My German grandma used to make them for us, though I should point out hers weren't even *remotely* Kosher, as she added crispy fried bacon to hers!

[DemforBush]

[Thane_Banquo]

Four to six 12-ounce bottles beer

I'm sorry, but I don't understand how I am going to have any beer left for the brisket...

[grame]

I don't know if the brisket and a rump roast are the same. I know in different parts of the country different names are used for the same cut of meat. But I buy rump roast when it is on sale 2.99 or less and put it in the crock pot with some beef broth, consume, or both with some oregano and garlic and let it cook on high for twelve hours. Then let it cool/refrigerate it over night. Slice it up thin while it is cold, then heat and eat as sandwich similar to Arby’s French Dip, or as a beef manhattan with mashed potatoes. You can add hot peppers and make it Italian beef also! A real bargain when it goes on special!

[PGR88]

a long cooking time (8-10 hours) at a low temp (200 degrees) would make even shoe leather edible.

[Red_Devil 232]

Long Long and Slow Cooking has always been the secrete to a good brisket.

[GeronL]

Come to Texas and try real brisket. lol.

[Stevenc131]

I’ve had some very good and tender brisket at bbq joints, which confirms that slow cooking is the key. Now, before any bbq experts get upset, I’m not saying it’s real bbq, because obviously it’s not pork. I am saying that if it’s cooked right it’s very tasty and worth ordering if you’re at a good bbq joint and want to try something a little different.

[JoeProBono]

[Gettin Betta]

“I've never had brisket in any form...”

You have never had corned beef or pastrami? Both are made from brisket.

I've been playing around trying to make NY style pastrami from scratch (which is a 3 week process). The cooking technic is key. we smoke it at 220 degrees until 160 internal, then bake/steam it in the oven at 220 degrees (roasting pan with about 1” water, covered)until it reaches
180 internal. It is so moist and tender and delicious! I've got 2 in the brine now, ready to cook for new years eve!

[SirLurkedalot]

Best brisket I ever had was in Denton,TX...smoked of course.
I don’t have a smoker, but was recently turned on to the oven/turkey bag technique.

Marinade or dry rub of choice.
325 degrees for about 3 hours, pull and glaze, 1/2 hour more. It melts.

I use 1/2 cup each of soy sauce and worchester sauce, dash of lemon juice, 2 or 3 chopped garlic gloves, teaspoon of onion powder, pinch of celery powder and a very light pinch of nutmeg (sounds weird but trust me)

Glaze is same as above, adding some ketchup and brown sugar to thicken it up a little.
Yum.

[Vinnie]

Isn’t Corned beef a brisket?

I’ve gotten to love corned beef, prepared correctly. Add Cabbage, potatoes, onions.
I’m drooling thinking about it.

[DesertRhino]

“Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.”

Sounds like some observant Jews need to make a lunch stop in down in Texas. Hannukkah will never be the same when they take some Texas brisket recipes home. The days of tasteless and gray will be long gone.

[VTenigma]

ping

[youngidiot]

I think his recipe calls for it to be cooked to fast. I cook mine between 200-225 for many hours. Sometimes 12-14 hours. I smoke mine. And they are fantastic that way.

[lormand]

from my trip to Louie Mueller Barbecue in Taylor Texas

Possibly the best I have ever had, and I live in Central Texas

[jrd]

trim the large parts of fat away put your rub on and put it on your smoker ( I use a water smoker at 250*) then start drinking the beer while watching the fire, when the six pack is done take the meat out and eat

[libertarian27]

~~FReeper Kitchen Ping~~

[MarkL]

For smoked brisket, NOBODY beats Oklahoma Joes in KC... While their brisket is incredible, 3 days a week they offer THEIR take on "Burnt Ends." Rather than the typical burnt ends you find most places, after the full brisket is done (dry rub and 10 - 12 hours in the smoker) they separate the point from the flat. They serve the flat as their brisket... However, the point gets ANOTHER coating of their dry rub, and then it's back into the smoker for another 6 - 8 hours!

So amazingly smokey, tender, and juicy!!!!

BTW, celebrity chef & professional a$$h*le Anthony Bourdain rated OK Joes as one of the ten restaurants on planet earth you must eat at before you die.

Mark

[doorgunner69]

Ping for later study

[Hoosier Catholic Momma]

One of the best brisket recipes I’ve ever made involved ketchup, grape jelly, onion soup mix, pepper, and the brisket. In the crock pot, it about falls apart, and I’ve yet to meet anyone who doesn’t like it.

I’ll admit I never ate brisket until I lived in Oklahoma for over five years. What can I say, I was raised a Yankee!