Semi Truck Crashed Near Our Farm Carrying Brisket That Had To Be Given Away
Feb 23, 2019 13:42:12 #
olemikey
Loc: 6 mile creek, Spacecoast Florida
GregWCIL wrote:
I'm impressed with all the smoking knowledge on here. My mouth is watering. But I think I've read that brisket is usually handled differently than just smoking a pork loin for example. Don't you take brisket to a higher temp to melt all the fat inside? Just wondering.
That's a good point, and even with my little electric I'm sure it does just that during the actual smoke generation. To meet momma's rule I have to make sure whatever it is it passes the mark on her meat thermometer when it comes into the kitchen, or wherever it will be eaten. I usually time it for pull within a few minutes of the last smoke run to make sure I pass her rule!!
I generally use small chunks or strips of wood and they smoke for probably 30-40 minutes each time, and during that time the temp can go as high as 275, and with larger sticks I could push it to 300-325. Having said all that, my brisket is pleasing, so it must meet the temp threshold necessary to melt the fat sufficiently. The big smoker is for wood or charcoal so the temp can fluctuate a lot more, and it is easy to hit higher temps if your not paying attention, and vice versa.
My general target temp is the 175-225 range, but there is always temp fluctuation. I love to do BBQ as well, and that's a different can of worms, but both are rewarding for the time spent.... in flavor town!
Done in moderation, and not burning your meat, it's not as unhealthy as some would believe.....and you don't want to breath the smoke, just enjoy the flavor.
Feb 23, 2019 13:59:49 #
olemikey
Loc: 6 mile creek, Spacecoast Florida
Jake the snakeman wrote:
Keep it simple. Get a Brinkmann smoker and marinat... (show quote)
That is one I have, The Brinkman Gourmet Electric, orange stand-up model, what a great little smoker. I added two extra shelves (combined parts of two of them) and a temp gauge and could double stack it if needed. They also made a charcoal/wood version, no electric element. Sadly, I heard a while back that they (Brinkman) went under, 2016 bankruptcy, and I don't think they are available any more.
Feb 23, 2019 14:05:55 #
Slice a large onion and cover the bottom of a roasting pan. Place the brisket fat side down in the pan and fill with Manashewitz Concord Grape wine and beef bullion about 2/3 up the meat. Roast for 3-4 hrs at 350 then slice thin. My mouth is watering!
Feb 23, 2019 14:12:30 #
olemikey
Loc: 6 mile creek, Spacecoast Florida
srfmhg wrote:
Slice a large onion and cover the bottom of a roasting pan. Place the brisket fat side down in the pan and fill with Manashewitz Concord Grape wine and beef bullion about 2/3 up the meat. Roast for 3-4 hrs at 350 then slice thin. My mouth is watering!
That's another way too!!! Sounds good, and quick. Slowcooker is another way, with taters, onion, carrots and celery, and spices of your choice! I've always put the fat side up though...…….
Feb 23, 2019 14:12:46 #
Not that I expect you to tell us here on the forum but could you maybe give us a hint as to how you knew exactly which truck to have crash and how you managed the crash right near your house. Just asking for a friend of course. Good work and good looking meat.
Dennis
Dennis
Feb 23, 2019 15:17:23 #
rayclay
Loc: Arab, AL., USA
NO, never. High temp slow over time last one I did took 12 hours in the tick portion. A full brisket has two thicknesses. Cut out the thinner section. I put a probe in each section and strictly go by Temp. At least 195-198 and cut off heat or take up and wrap. It should wind up at 200-205. I use a Silverbac pellet smoker with temp control. Guessing is gambling.
Feb 23, 2019 15:44:10 #
burkphoto wrote:
What luck! What a story to tell for the ages! That’s enough beef to give anyone heart disease, so pace yourselves.
I’m envious, though. Google Kansas City and Texas and Memphis barbecue recipes.
I’m envious, though. Google Kansas City and Texas and Memphis barbecue recipes.
Yes indeed, and don't worry we had took 6 packs the rest is going to family and friends, and neighbors etc. Thanks I will look up those recipes.
Feb 23, 2019 15:45:57 #
mas24 wrote:
What an incredible find of prime beef brisket. The top restaurant grade beef is not the same as you get in regular consumer supermarkets. They get the highest USDA grades. Sometimes aged. Good thing that accident happened in winter, and not the humid summertime? Enjoy your beef briskets.That's Texas barbeque #1 meat. Beef brisket. Go to Austin.
We sure were lucky but not the truck driver, I hope he will make a full recovery. Yes all of that meat would have spoiled if it was summertime as we get temperatures in the high 90's even here in Colorado.
Feb 23, 2019 15:46:49 #
SkyKing wrote:
...UHH BBQ...? Everybody heading to Colorado...pics...brisket...? I’m in...
Oh I'm sure
Feb 23, 2019 15:47:39 #
Old Timer wrote:
One of the most under rated cuts. Can be smoked baked or many other ways. Youtube has many tips on preparing it. Takes some time to prepare but worth the effort. Lucky day for you.
Thanks I will look up some recipes.
Feb 23, 2019 15:48:39 #
Quicktee wrote:
ragon sent you a link that I have used. Cannot go wrong. It was my first attempt and all the family enjoyed it. It was the best part of the Super Bowl!!!!! Tom :}
Just this that we lived closer I would help you cook !!!!
Just this that we lived closer I would help you cook !!!!
Thanks, I hope its not smoked as I don't own a smoker.
Feb 23, 2019 15:49:00 #
Feb 23, 2019 15:49:20 #
Feb 23, 2019 15:50:28 #
roxiemarty wrote:
I am so jealous! ! I know that is a sin, but brisket and my Weber grill are a match made in heaven. I'm glad the driver wasn't killed. But lucky for you and your neighbors! I smoke meats in my 22 inch grill, meat on one side, wood and coal on the other. Lid on. I add wet chips and coal every hour or so. Up to 12 pounds or so. Otherwise You might need a bigger one.
Thanks, I really hope he will be alright as well. I have a grill but no smoker. I may have to invest in one.
Feb 23, 2019 15:50:54 #
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