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Tried to make it in the slow cooker and in the oven. Both ended up with the meat being super rubbery (no homo).
slow cooker: 2.25 pound on low for three hours
Oven: 2 pound brisket in a Dutch oven at 350 for 3.5 hrs.
A smoker, low temp for about 4x the amount of time you were trying. there's a BBQ thread somewhere, search in that.
buy yourself a silly smoker, Broseph Stalin
You can also start it on the smoker and move it to the oven to make it easier. Temperature shouldn't go above 250. Final internal temp of the brisket should be around 185, in order to break down the connective tissue inside that is likely causing the chewiness issue you are having. Pull it off heat at 175 and wrap in foil/rest for the last 10 degrees. It'll rise on its own.
or just go to Fette Sau!
that pork jowl was A+++
I don't have enough money and space for a smoker. Can't I just make it in the oven or slow cooker? Chkelly is coming over and he is very picky eater. Remember he's Irish!
Slow cook: You keep using that word. I do not think it means what you think it means.
Do you have an outdoor grill? Make a pouch out of aluminum foil, fill it with wood and throw it on a burner all the way to the right or left (A disposable pie pan works too). Put the brisket on the opposite side. Don't let the temp get over 250. You can move it to the oven (250 degrees) after a few hours to finish it off.
You could also do it in the oven, but again, at 250 degrees for hours and hours.
Seriously. We make a ton of things in the crock pot and I cant think of a time something cooked for less than 8 hours, let alone less than 4.
How far above the burner should the foil pouch be? Should the wood soak in water first?
I have smoked a few briskets and have yet to get how I want it. Brisket is a bit harder to smoke than other things. It was good just not as moist as I would like.
I've only done it once (with a pair of turkey breasts), but I think I had to put the pouch right on the burner shield to produce smoke. And you should soak them in water, I should have mentioned that. Thanks.
terpie never lent your his recipe?
I guess that died with him :(
Brine it to help with moisture. For brisket I usually use a pretty straight forward brine of pineapple juice, water, and sea salt.
Also lower the temperature and pay closer attention over the last couple hours to make sure you don't overcook it.
It's harder because it takes more time, but that's really the only thing that makes it difficult. You either have to start it the night before or hella early the day you want to cook it. Mines usually in the 13-14 hour range at a lower-mid end air temp (around 235)
Here, watch this web show with a real BBQ expert.
Next episodes: January: Ribs February: Pulled Pork Barbecue doesnt take a lot of specialized equipment. In this 11 epi...
Sounds like youve done it ALL wrong man. Soak it in a water and salt bath for two hours aka brine it. Then, put a decent rub on it such as salt, pepper, paprika, chili powder, garlic and onion powder. Cook it at 240-250 for eight hours. I put mine in a double decker pan that has holes in the top pan. Just throw some vinegar, water and apple juice in the bottom pan so it keep the meat from getting dry. Cover it for the for 6 hours or so with aluminum foil and uncover and cook for last 2 hours. I also sprayed mine with the apple juice, water and vinegar concoction throughout the process. Oh yeah, cook it with fat cap up.
you know you guys could've hooked a brotha up with a doggie bag on saturday.
It wasn't served on a bagel so we didn't think you'd be interested.
Hmm.... bake a pastry musket... fake a teste basket... mail a hasty biscuit,,,
I already got this one.
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