Don't miss what's happening in Kingwood
People on Kingwood.com are the first to know.
Go to top of page
Close
 
Close
Back

Brisket

Brisket

12»
« Back
This discussion has been locked.
Message Menu
by: Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 4:45pm  
@BBQguy - you're an expert, or so I've read. What is your method (aka recipe) for brisket? My DH just pulled ours off the grill after only about 6 hours....no bark, very tough, still pink. He stuck it in the oven on 'warm' in hopes it'll miraculously develop the right stuff.
 
I'm sure you're EXACT recipe is a secret but could you help a girl out? I love good bbq and my DH is clueless.... 4951
* Reactions disabled on political threads.
What are your thoughts? Log in or sign up to comment
Replies:
Message Menu
BBQguy Active Indicator LED Icon 9
~ 9 years ago   Jul 13, '14 5:03pm  
Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!".  4951
* Reactions disabled on political threads.
Message Menu
mm4731 Active Indicator LED Icon 13
~ 9 years ago   Jul 13, '14 5:20pm  
[ Removed By Request. ] 4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:22pm  
Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
4951
* Reactions disabled on political threads.
Message Menu
BooBear Active Indicator LED Icon 16
~ 9 years ago   Jul 13, '14 5:24pm  

- - - - - - - -
>> Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:24pm  

- - - - - - - -
>> @BBQguy - you're an expert, or so I've read. What is your method (aka recipe) for brisket? My DH just pulled ours off the grill after only about 6 hours....no bark, very tough, still pink. He stuck it in the oven on 'warm' in hopes it'll miraculously develop the right stuff.
 
I'm sure you're EXACT recipe is a secret but could you help a girl out? I love good bbq and my DH is clueless....
 
@Love2Run: reading that made me cry
 
 
@mm4731: God, me too. Can I get a hug? Emoticon
4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:27pm  

- - - - - - - -
>>
- - - - - - - -
>> Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
 
@BooBear: That's exactly what I keep telling him! But he thinks he knows what he's doing but every time he does this, the results are the same. We could sliver this stuff and use it for shoelaces! Or whips, depending on the mood.
4951
* Reactions disabled on political threads.
Message Menu
BBQguy Active Indicator LED Icon 9
~ 9 years ago   Jul 13, '14 5:27pm  

@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run: Every cooker is different, and I've never cooked one smaller than 12 lbs, so my experience is gonna differ from yours. Mine usually take an hour per lb, give or take. That changes a little if I've got a full pit too. 
4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:32pm  
@BBQguy - thanks! hour per pound, depending. that's what I needed...and he's using a [[cough-cough}} gas grill, which I HATE! I can't wait to get a big-arsed smoker so we can do it right. I'm a wood/charcoal fan - forever.
 
Thanks - guess I'l be making an egg sandwich for dinner tonite. No bbq for me. :o( 4951
* Reactions disabled on political threads.
Message Menu
mm4731 Active Indicator LED Icon 13
~ 9 years ago   Jul 13, '14 5:37pm  
[ Removed By Request. ] 4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:39pm  

- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>> Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
 
@BooBear: That's exactly what I keep telling him! But he thinks he knows what he's doing but every time he does this, the results are the same. We could sliver this stuff and use it for shoelaces! Or whips, depending on the mood.
 
@Love2Run: the mood?!? I'm heartbroken knowing that a beautiful cut of meat was ruined.
 
Can I get a moment of silence?
 
 
@mm4731: sorry for the delay. I was using the whips.
4951
* Reactions disabled on political threads.
Message Menu
BooBear Active Indicator LED Icon 16
~ 9 years ago   Jul 13, '14 5:40pm  

- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>> Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
 
@BooBear: That's exactly what I keep telling him! But he thinks he knows what he's doing but every time he does this, the results are the same. We could sliver this stuff and use it for shoelaces! Or whips, depending on the mood.
 
@Love2Run: the mood?!? I'm heartbroken knowing that a beautiful cut of meat was ruined.
 
Can I get a moment of silence?
 
 
@mm4731:
LALALALALALALALALALALALLALALALALALALALLALALALLALALALLALALALALALALALALALALALALALALALALALALALALLALALALALLALALALLALALALALALALALALALALALLALALALALALAL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
4951
* Reactions disabled on political threads.
Message Menu
BBQguy Active Indicator LED Icon 9
~ 9 years ago   Jul 13, '14 5:41pm  
..Thanks - guess I'l be making an egg sandwich for dinner tonite. No bbq for me. :o(
 
@Love2Run: I'm having leftover Q, if that makes you feel any better. Emoticon 
4951
* Reactions disabled on political threads.
Message Menu
mm4731 Active Indicator LED Icon 13
~ 9 years ago   Jul 13, '14 5:41pm  
[ Removed By Request. ] 4951
* Reactions disabled on political threads.
Message Menu
mm4731 Active Indicator LED Icon 13
~ 9 years ago   Jul 13, '14 5:42pm  
[ Removed By Request. ] 4951
* Reactions disabled on political threads.
Message Menu
Love2Run Active Indicator LED Icon 9 OP 
~ 9 years ago   Jul 13, '14 5:42pm  

- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>>
- - - - - - - -
>> Expert?? Emoticon I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!". 
 
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
 
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
 
@BooBear: That's exactly what I keep telling him! But he thinks he knows what he's doing but every time he does this, the results are the same. We could sliver this stuff and use it for shoelaces! Or whips, depending on the mood.
 
@Love2Run: the mood?!? I'm heartbroken knowing that a beautiful cut of meat was ruined.
 
Can I get a moment of silence?
 

@mm4731: sorry for the delay. I was using the whips.
 
@Love2Run: whipping him seems appropriate for his betrayal to the BBQ gods.
 
Whip him once for me
 
 
@mm4731: consider it done...thrice. But he smiled. Does he need more?
4951
* Reactions disabled on political threads.
12»
This discussion has been locked.
« Back to Main Page
Views: 53
# Replies: 29

The Flying Biscuit Cafe




Caliber Auto Care Logo Kingwood Pressure Washing, LLC  Logo Marshburn's Flooring America Logo Prestige Cleaning Professionals Logo Kingwood Mortgage Guy Logo Massage Heights Body + Face Kingwood Logo The Nathaniel Center Logo Equinox Outdoor Lighting Logo Crust Pizza Co. - Kingwood Docks Logo Suzanne (Susie) Compian  - Member of The Bunyan Team Logo The Brass Tap Kingwood Logo T.A.P.S Home Repair & Remodeling  Logo The Framestead Group Logo Agape Garage Doors, LLC Logo Mammoth Cleaning Services Logo HTX Soccer Logo K's Autohaus Logo Rowland Ballard  Logo Superior Janitorial Services Logo Decker's Carpet Cleaning Logo Preserve at Woodridge Logo Three B's Grill Logo Katy.com Logo CBD American Shaman Of Kingwood Logo Handal's Roofing Logo Lampson Retirement Solutions Logo Ricky Plumbing, LLC Logo Darst Funeral Home Logo Radiant Facials Skin & Body Spa Logo Clean As A Whistle Logo Town Center Park Association Logo Primrose School of Eagle Springs Logo
Sponsor an ad Sponsor an Ad »