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Post by the illustrious potentate on Jul 9, 2019 18:18:26 GMT -6
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Post by greybeard on Jul 9, 2019 21:56:29 GMT -6
Anyone that has bought a retail brisket lately knows that their value to 'someone' has increased..I suspect the packers more than anyone else.
A telling statement:
"Anderson explained briskets initially grew in popularity because of their affordability, but today the cut is the third-most expensive from a cattle carcass."
To me, from a retail consumer point of view, that statement means that the price increase is mostly due to high demand.
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Post by M-5 on Jul 10, 2019 5:45:48 GMT -6
All offalls are outrageous in price now. That's what most folks were raised on because they were cheap and you could feed a big family for pennies.
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Post by fence on Jul 10, 2019 6:30:44 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up.
I like propane for control.
You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps.
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Post by backhoeboogie on Jul 10, 2019 6:51:39 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up. I like propane for control. You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps. That works. The old fashion pit method seems to have gone by the wayside. I like the tin foil bread pans with water and chopped garlic, onion, and pepper stuffed in the smoker too. It steeps the meat. Its probably not much value, but it drives the whole countryside crazy because it smells so damn good. You gotta add water to the bread pan along the way because it evaporates out. |
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Post by fence on Jul 10, 2019 7:19:38 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up. I like propane for control. You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps. That works. The old fashion pit method seems to have gone by the wayside. I like the tin foil bread pans with water and chopped garlic, onion, and pepper stuffed in the smoker too. It steeps the meat. Its probably not much value, but it drives the whole countryside crazy because it smells so damn good. You gotta add water to the bread pan along the way because it evaporates out. We often fill the foil pan with red potatoes onions and carrots. About four hours before finishing it goes in on rack under the brisket. Poke a few drain holes in the foil so the fat from the brisket drips down into the veggies. Very good, but very rich |
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Post by franklinridgefarms on Jul 10, 2019 9:06:35 GMT -6
With a brisket, or any other kind of roast, along with potatoes, carrots, onions, you can have a real good meal. Depending on how many are eating it can make several meals. We have our own beef and haven't bought any for a few years, but the last brisket we bought then I thought was higher price than I was expecting. The pork shoulders for pulled pork are pretty expensive too. Wonder if CAB brisket sells at a premium?   |
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Post by silverback on Jul 10, 2019 14:08:36 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up. I like propane for control. You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps. Fence, are you saying smoke it for somewhere between 20 to 24 hours at 190? I have never smoked one for that long. Usually 14 hours at 220ish. Tell me more please |
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Post by fence on Jul 10, 2019 20:01:20 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up. I like propane for control. You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps. Fence, are you saying smoke it for somewhere between 20 to 24 hours at 190? I have never smoked one for that long. Usually 14 hours at 220ish. Tell me more please Yes I want 24 hours to cook a brisket. Come home in the early evening, put it in the smoker. Check it before bedtime to make sure your temp is right. In the first 12 hours I would rather be a little cold than a little hot. But once you get to know your smoker you should be able to dial it in easily. The next morning wrap it in foil and go about your day. It'll be perfect by dinner. 190 is really the perfect internal temp on a good tender brisket. By bringing it up slowly and keeping it there for a long time. It will extremely tender. In fact the only drawback. Is you better have either a very sharp or electric knife if you want slices. It will fall apart. I do one a week to feed my clan good. Beef cheaply. Try it once , you'll be glad you did. |
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Post by Deleted on Jul 10, 2019 21:51:45 GMT -6
Man, I just had a barbecued rib steak and it was dam fine. But thinking of Fence's smoked brisket recipe has my mouth watering.
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Post by simangking on Jul 10, 2019 22:08:27 GMT -6
Bellies use to be the cheapest part of the hog, now bacon sells for more than hams.
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Post by hughespieds on Jul 11, 2019 8:23:59 GMT -6
Bellies use to be the cheapest part of the hog, now bacon sells for more than hams. You can thank pork belly burnt ends landing on many appetizer menus for the increase. |
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Post by backhoeboogie on Jul 11, 2019 10:56:58 GMT -6
So what you do is you get the biggest untrimmed brisket you can get your hands on. Rub it down with salt and pepper. Put it on rack near top of smoker.fat cap up. I like propane for control. You wanna be at 190. Leave it be for 12 to 14 hours. Now you do the Texas crutch)Pull it out and wrap it in heavy duty foil. And back in. 8 to 12 more hours. And your done. And you can be off a few hours on any ofthe steps. Fence, are you saying smoke it for somewhere between 20 to 24 hours at 190? I have never smoked one for that long. Usually 14 hours at 220ish. Tell me more please I actually go longer. But the brisket is sealed in foil at that point. We no longer worry about the temp getting down to the 160 range and just keep looking in on it. The fat seeps thru the meat in the latter cooking time. The old pit cooking method went for days. |
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Post by hook on Jul 11, 2019 10:59:55 GMT -6
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Post by fence on Jul 11, 2019 12:54:19 GMT -6
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