I'm super excited about smoking my first brisket. I'm learning from my PITMASTER Coach, The BBQ Bckl. 14 hrs total. Thank you, Coach!#undefeated #BEEF pic.twitter.com/0GtdyQoJXk
— Hoang Lam (American/Freedom)💯🇺🇸 (@UNDEFEATED_BRO) March 3, 2024
32 Comments on Yummy Brisket
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I always enjoy Claudia’s posts.
She brings normalcy to a confusing world.
Good on ya!
Nice, but not done. I’ll suffer through and have some anyway. Got horseradish?
That’s what an American looks like, Damn I need to go make some dinner now, I’m hungry.
Isn’t grass fed beef fat wonderful?
Are you raising cattle, Claudia?
General Malaise, no, but my sister and I discussed raising chickens!
The Brisket looks quite good to me but unfortunately 2 of my friends wanted Goat Roti today for lunch.
I ate it at 1 PM.
My stomach looks & Feels like a swelled Balloon, and I have bee Re-tasting it for about 6 hours now. (Still have not been able to eat dinner)
So I will re-visit this video tomorrow when i return to normal.
Like most guys I think I’m a master barbecuer and smoker. However, I haven’t been satisfied with my brisket. I’ll give it another try.
Oh, Claudia, you should raise chickens! You’ve got time to get started right now. Read-up on the web about them, particularly building a little incubator for chicks. And get someone to help you build a small, serviceable coup, if necessary. The baby chicks will be available soon from various suppliers.
Chickens are way more interesting birds than people give them credit for. And the hens make great pets. You can hold them in your lap and pet them. Build a raccoon and bird-of-prey run. They love worms and any crawley bug and in return, you get gourmet eggs that are unbelievable!
I’ve got a 1 and a half pound London broil that I’m putting into my instant pot for dinner tonight in a just a few minutes for dinner tonight. With beef broth, potatoes, an onion and 3 carrots and I will make gravy from the liquid gold in the bottom of the instant pot with a corn starch slurry in less than an hr. I love my instant pot which I use for just about everything that I make for dinners.
And chicken manure to compost for your garden! I use chicken manure to prepare squash hills for the best squash ever!
(Sorry, I’ve had a wee bit too much to drrrink.)
For those of us who don’t have the gear or who just don’t want to expend the time and effort, a great brisket can be done in the oven. I did a huge one for Thanksgiving last year. The meat was not expensive, was kind of surprised as it has been a while since I did one. I’ve watched a lot of videos from “experts”, and it just got more complicated. While I appreciate the time and attention a pit-master brings to the occasion, everyone has their unique twist on it, from rubs, cooking times, types of smokers, wrapping it, resting time, or using tallow, etc. Just trim it if you have to, season that bitch, and put it in the oven for about an hour per pound at 250. It’s almost hard to screw up.
Seems to be the “goto” in BBQ
here in Texas ! a cult like thing…..
General Malaise, maybe we’ll discuss it again. We have a coop but when we bought the house, it was in pretty bad shape. Also, too far from the house. Will talk with our friends who have chickens. They have a perfect coop that he built.
Our coop is a 10×24 dog pen with a tarp roof. Cheap (sorta) and easy. But if you go that route dive some t-stakes at the corners and Deltec the pen to the stakes. It also doesn’t hurt to make some huge staples out of rebar and drive those over the bottom rails every so many feet.
Mean thing to post on a Friday during lent.
The best part was how happy he was with it. 😊
I slo cook a marinated London brisket on the grill, then slant cut it for serving, but I bet that done all day in a Croc Pot would be wonderfull! My Wife just cooked a sirloin roast with carrots, potatoes and onions in the slo-cooker and it was to die for! I love Just about anything slo-cooked in a croc-pot!
Geoff – I have your Instapot rival in the Ninja Foodi and love that thing. Been using it for about two months now and I never use the stove or oven. Also have a large air fryer that is good for casseroles type dishes. Back to the Foodi, using the pressure cooker on it it’s fantastic for 4 minute rice or pasta. Amazes me how you can make a pot roast in 45 minutes and the meat is unbelievably tender. Hoping to make some beer bread over the weekend.
I really enjoy a well prepared smoked brisket, however they are usually much larger and therefore more meat than the wife and I can devour in a few days. I’ve taken to smoking tri tips as a more manageable cut and the leftovers are gone in a day.
Claudia – there are many websites JUST devoted to raising chickens! If you get “the bug” and go for it, you won’t be sorry. You get used to cleaning their poop, something that turns a lot of people off, especially when you experience what it can do in your garden!
If your winters are below zero, you may have to modify your coop design a bit. Chicks are very hardy down to about 0-10F. Below that, I have no experiene. Maybe an infared heater?
Best of luck and thanks for the post.
General Malaise, when it is VERY cold we put out some heat lamps. Build them some roosting racks from sticks.
We also use those submersible heaters for their water. We use one of those turtle sandboxes for the water. Those things are tough as heck and last decades.
We have been keeping chickens for 20 years… sometimes only 10 birds, sometimes 30.
Smokey McSmokey, ditto on the Tri Tip!
It has been a few hours & the 3 Double Elijah Craig on the rocks have solved the Roti issue…
As I have mentioned before, My wife is Jewish but hates brisket. (unreal)
Her CONSERVATIVE sister makes an incredible red wine basted oven with onions that is to die for. Juicy, tender & just slightly sour, it is impossible to describe without tasting.
Her mother (86) makes an old style Kosher Brisket that is completely different but sooo 1960’s
That being said, smoked American style is a completely different “Happy, Happy, Happy.” (Duck Dynasty)
The amazing thing is that the part of the cow that was tough & “low brow” was transformed into an amazing dish by all of us Schmucks & Blue Collar Deplorables.
FJB, FJT, F-Killary
Had a friend in the meat business that was coming up to the cottage for the weekend,told him i had a wood fired smoker.
Next day he drops a brisket on my table and says “you know what too do right”
About 10 hours after i put it in the smoker it was awesome,however the whole day consisted of me tending a small wood fire.
Low and slow on the Big Green Egg, about8-12 hours depending on the size. Have patience during “the stall” it will eventually get done. Then a long rest in the food warmer at 140, up to 12 hours there. The rest makes it over the top.
Claudia, store bought coops are for the birds. 11 years ago I made a coop with wheels so you can drag it around the yard. 10’x5′, with 2×4 frame about 4 ft high total with a peaked metal roof. The whole 10×5 is ground space, with a 5×5 lofted enclosure. It’s heavy so I quit the tractor bit dragging it around the yard before I threw my back out, but after all these years it’s exactly as I built it. It was about $300 total in materials, happy to supply you pictures and plans for a decades-lasting coop. Holds 6 birds comfortably, 8 is okay but pushing it a bit.
I invented smoked brisket.
I’ve smoked a few whole packers on my Weber Smokey Mountain (middle size one). Trim most fat, favorite dry rub (or wet rub), Smoke at 225° until meat reaches ~165°, spraying every hour or two with apple juice, then wrap in butcher paper (“Texas Crutch”) until meat reaches about 203°, then put (wrapped) in cooler (no ice) for at least a couple more hours, more is better.
The brisket should look more like a charred meteor when finished, not like a semi-cooked slab of muscle. It should crumble when sliced. The brisket in the video was either smoked for too short a time or at too low a smoking temp.
You also want to season the smoker a few times before using for the first time, by smoking scrap fat (throw it away or give it to the dog). You don’t want to take a chance on ruining a $100 full packer.
Smear it with yellow mustard and then put BBQ rub on and keep the temp of the pit at 250. That’s why it’s the only BBQ I do in a gas pit. When I do brisket I do a monster and the it has to run steady for about twenty hours. I do everything else in an offset smoker. Low and slow. The temp of the meat will rise to a buck sixty then hang up while the energy goes into breaking down the connective tissues, when the internal temp starts to climb the process is done and it’s chow time.
When the internal temperature of the meat reaches 160 °F, the collagen in the connective tissue slowly breaks down over a period of hours, and when it’s done, it forms all that gelatin that makes your meat juicy.
If the temp of the pit is much above 250 the transformation process will not take place. We used to have Sam’s Club that would have fifteen pound briskets all the time. I have a hard time finding the large ones now. I only do brisket once/year. I favor pork myself, but seems I’m in the minority. Out of consideration for friends who really look forward to it I do one every year.
Should read keep the pit under 250
So, I thought about smoking a brisket the other day. It’s rodeo time here (yee-frickin-haw). It seems not too long ago you could find them on sale for $0.49 a pound, so a whole brisket would run you around $6-7. But that was then. Decided against the brisket when the “big sale” was $4.99/lb – or around $60-70 – and that’s for “select” grade beef, which I wouldn’t recommend even for BBQ (the point of low and slow being to make tough, crappy parts of the beef critter edible) Looks like chicken is back on the menu, boys!