May 28 is National Brisket Day. Here's how to make one at home.
I've never had any complaints about my brisket. That could be because no one is especially keen to rag on the crazy-eyed lady wielding a hot pair of tongs and giving out free meat, but I'd like to think that it had at least a little bit to do with quality.
Burgers, hot dogs, steaks and chicken are cookout classics for a reason. They're crowd-pleasers and (with a little care) relatively un-screwuppable. They're a safe bet, but for maximum impact, only a giant hunk of meat will get the job done.
Consider the brisket. It's a big ol' flat, cut of beef from the chest of a cow, and it's the stuff of Texas legend. It's bone-free and takes a fairly long time to cook down under low, slow charcoal heat, but every last stomach grumble is worth it.
While many weekend grillers think this sort of project is best left to fifth-generation Texas pitmasters and smoke-soaked competition barbecue acolytes with big, schmancy smokers, a succulent brisket is achievable in your backyard grill.
Really. I promise. Here's how.
There are as many ways to tackle a brisket as there are burly dudes with open beers in their hands - and they're all probably pretty good. This method has worked for me, and I'm endlessly tweaking it, but it starts out with a brisket with a good, solid fat cap on top. In this health-conscious era, some butchers and supermarkets are trimming the fat from meat and touting that as a selling point, but in this case, it's a detriment. In times of desperation, I've patched denuded brisket tops with strips of fatty bacon, but that was far from ideal.
A full brisket is often on the order of 18 to 20 pounds, which is an awful lot of meat to address all at one time, and which will take more time and cash than you're likely willing to spend on your first attempt. Shoot for a trimmed brisket - around 5 to 7 pounds and back it up with a slew of sides if you're expecting a lot of company. Haul that home along with some beer, cider vinegar and wood chips and start your rub.
Ideally you'll have a few hours to let your brisket loll about in these spices, but the barbecue deities are not always smiling their brightest down upon us. You'll plan ahead next time, but for now, cobble this together:
Basic Brisket Rub
1/4 cup Sweet paprika (or hot or smoked if that's more to your liking)
1/4 cup Kosher salt
1/4 cup Brown sugar
2 Tablespoons freshly-ground black pepper
Combine all ingredients in a bowl with your fingers, working out any brown sugar lumps.
From here, you can add your own personal twists – tablespoons or teaspoons of dry mustard, coffee, celery seed, dried chiles, powdered onion, garlic salt – up to you. Coriander and cumin play beautifully with heady wood smoke like hickory or apple, but really - even if you keep it super-simple, this brisket is going to be delicious.
Rub this on every surface of the meat and then wrap it and stick it in the fridge for a few hours (or overnight), or go out and start building your fire. Unlike a burger, steak or hot dog where flame proximity is paramount, large cuts like briskets and pork shoulders fare better under sustained, low, indirect heat.
Pour half a beer into a bowl and toss in a handful of wood chips. You'll develop your own wood preferences the longer you're on the smoke train, but fruit woods like apple and cherry are a solid choice, as are mesquite and hickory. Don't fret. And don't guzzle the other half of the beer; pour that into another bowl with a cup of cider vinegar, a pinch or two of red pepper flakes and another each of salt and pepper. That will be your mop sauce.
Light a charcoal chimney (here's how), and when the coals have ashed over, layer them evenly on one side on the grill and place a drip pan on the other. Replace the grates on the side over the drip pan and go fetch your meat.
Position the brisket as far from the coals as you can, grab some wet chips and a few dry ones, carefully throw them atop the coals and close the lid of the grill. Smoke will start to billow out of the vents and it will smell like heaven.
Enjoy that for a few minutes, then check the grill's temperature. You're aiming for 225°F; if it's lower, open your vents as wide as they'll go (and add more coals if need be) and if it's too hot, ease them closed. That may seem counterintuitive, but fire needs oxygen to feed it. Otherwise - stop futzing with the grill. Temperature shifts are the enemy of excellent smoked meat, and as the pitmasters are wont to say, "If you're looking, you ain't cooking."
Your only excuses for opening the lid should be either the addition of fresh coals or mopping your meat. To achieve the latter, grab that beer and vinegar mixture, stir it up and brush it all over the meat once an hour. Use that window of opportunity to throw on some more wood chips, or rotate (not flip) the brisket half a turn once you're about three hours in, but otherwise leave that meat alone.
By the way, gas grillers are not out of the brisket game. Just keep the heat to 225°F, put the meat in a foil pan to shield it from the direct flames, and place the chips in a foil pouch or metal smoker box.
After about five hours (with the trimmed brisket; on a full one you're just getting started), the game changes a little bit. Whip out your instant-read thermometer and get a reading at the thickest part of the meat. If it's 185-190°F - congratulations; you've achieved brisket. If it's not anywhere close, keep going, but if it's nearly there, check every 20 minutes or so until it's up to temperature - and keep mopping.
Once it's sufficiently heated through and through, hoist that baby onto a cutting board and smack away all greedy fingers attempting to pick at it for the next ten minutes; it's been working hard and it needs to rest. Then grab a sharp carving knife and slice in against the grain.
Ideally, in a single slice, you'll see strata of bark (the dark outer crust), deckle (a layer of fat), a pinkish smoke ring, and moist, succulent meat. Stuff a few slices into your mouth and then feed your guests.
If it doesn't look like that, it's probably still pretty good (and again, you're giving people free meat and that is not to be underestimated). But a few troubleshooting tips:
It's gone beyond bark and got burned
Not all briskets are shaped equally, and thinner parts, or spots with less fat cook more quickly. Wrap those spots with foil or shield them from the heat with bacon if you don't mind mixing meats.
It's dried out
For right now, offer a side of sauce or pan drippings if you have them. In the future, spend some time getting to know your grill's vents and hot spots, monitor the temperature closely throughout the process and mop, mop, mop. Some grillers also keep a pan of water inside the grill to maintain a moister environment. Others inject it with a marinade, but that's always seemed a little fussy to me.
It's tough, but not burned or dry
Feed your guests some sides and keep cooking because it's just not done yet. Grills and briskets vary mightily, and while some people go by a rule of thumb - an hour to an hour and a half per pound - it might be more and it might be less. Just listen to your brisket and keep your trusty thermometer at your side.
I'm really tired of going out there and fussing with it
Aw, but that's the fun part! If you're truly having problems maintaining temperature or are just getting antsy, pull the brisket from the grill after two to three hours and finish it in a 225°F oven. Mopping and temperature taking vigilance still apply.
Got a brisket question or methodology you'd care to share? Please do so in the comments below. We'd love to hear from you and help/be yelled at as needed.
Achieve grilling greatness – tips, recipes, advice and inspiration from professional chefs and backyard masters
– Make a brilliant pork butt
– Five slices of barbecue wisdom
– Five tips for hot dog success
– How to smoke a brisket in your backyard
– Rack up on rib pointers
– Take a stab at a slab – an intro to ribs
– Five steps to steak supremacy
– Hearts afire! Liver, marrow, kidneys and more great offal for the grill
– Whole hog BBQ - the Mount Everest of Meat
– Five cuts of meat to buy and grill
– A prime rib primer
– Lobster roll 101
– What every carnivore should know
All I have to say is that this is a good technique for brisket love the rub. I used in a cook off competition and won me first place..against cook of veterans and this my first ever cook off...thank you
It's amazing what snobs come out of the woodwork when Apple chips and slow-cooking is mentioned. Pass right by the items that say "Only way". You can cook anything with hot air but not the kind they're passing!
I did this yesterday. This recipe has some serious probs. Instead of taking 5 hours to smoke, it took 14. When it finally hit 185 at 4:30 this morning I called it quits. We had it tonight, and it was bone dry and almost impossible to chew. I used a Weber gas grill. Whoever said above that putting salt in the rub was a mistake sure nailed that one. It was waaay too salty. I will do some researching, but right now I have to say that 185 is much too long. I would think maybe 160. Any suggestions for how to rehabilitate smoked Bruno Magli shoes?
wife bought me a propane smoker from lowes for fathers day a couple years ago for about $130 bucks. let me tell you my first one was a bit tough. but its gotten much better the more i smoke with it. it does ok for a cheapy model. i use apple or cherry wood and sometimes mix them. i alway trim some excess fat from the cap and rub but its done the night before. i also mor with stubbs moppin sauce. i also buy prime briskets from a wholesale meat outlet in L.A. for about 2.60 a LB. and they average 13-14 pounds. good tip: when you cut, seperate the cap from the flat. bag the cap and freeze. take out another day and thaw in an oven. chop in little chunks and mix with your favorite bbq sauce. slap on a nice crunchy roll and you have great brisket sandwiches. and dont wory, cut the flat thin and you will have plenty.
"How to smoke a brisket" – easy – shred the bastard, roll it up (e-z wider works good) or stuff your pipe, and away you go...
sugar as a dry rub? it burns and chars quickly.
and mop sauce on brisket? WTF? writer must be a Yankee.
Mustard...?? OMG, I feel faint.
Salt, pepper, paprika.
Charcoal and charcoal accessories.
Amen to the yankee thing. Wet and dry chips? Wet chips dry out within minutes. No need for dry chips. (And speaking of chips – that's more yankee stuff as well. To do it right use the real deal – not chips on top of charcoal.) And what's with the mopping? Start close to the coals and flip it to seal it, then raise it up and let it go slow. The best way to do a brisket is to have a firebox on the side and not direct heat. Let the hot air and smoke to the work. In this situation put a bread pan of water underneath the brisket. The moisture will conduct the heat better. And three more things – marinate overnight and not just for a couple of hours, inject the meat, plus take the meat out of the fridge an hour before cooking – otherwise the outside will cook a whole lot faster than the inside.
As you said, wet chips dry out within minutes. So why waste the beer? Just use dry.
Tried to smoke a brisket once, but couldn't keep the dadgum thing lit...
First, you find some really long rolling papers....
red meet! red meet!
Temperature swings are a classic problem of slow cooked BBQ using wood and charcoal. I use the Tremore Breeze, which eliminated this problem for me.
Nathan – that's a $5000 fix :)
Yeah, this definitely fell into the category of "cry once". Its all stainless, so it should be my last purchase...forever.
Skip the cider vinegar, and just use apple cider. I use the cider as a marinade to start off with. The natural acids and enzymes in the cider are great tenderizers (particularly if you pierce the meat all over with a meat fork to let it get deep inside.). After 24 hours in the marinade, then I apply the dry rub, and refrigerate for another 12-24 hours. On the third day, it is time to smoke the brisket. I believe applewood tastes best, particularly after marinading in apple cider. They are right about the temp and cooking it for a long time. You can turn it over occaissionally, provided you do not use a meat fork – large heavy tongs work best. I do mine on a gas grill, using just one burner, and setting the full brisked on the upper grilling shelf, so it is away from the heat source, and sits high up in the smoke. You don't need smoke the entire time – Generally, after two hours, you are not going to get more smoke flavor, just more bitterness. after that, the smoke that has already absorbed into the surface will continue to work its way into the meat as you continue to cook. Be aware, you may have to cook it 1/2 way the day before, and then finish the day of your event, refrigerating in between. A full brisket can take up to 18 hours to properly cook and tenderize. Finally, having a small pan of water int the grill wihth the brisket is fine, but take it out for the last hour or so to allow the crust to fully form.
Just bought 8 pound trimmed brisket about an hour ago. Will using cider for marinade make the meat a tad "appley"? Do you add any othe spices?
Apple cider, eh? Thanks for the tip. I'll have to try that this weekend. :-)
To help diffuse indirect heat, I have used a stone pizza (pan ?) and put foil over it. This seems to distribute the heat very evenly and if I get it a little to hot it doesn't burn as easy.
To both sides of the "maximus carnivorous" vs. "veggiesaurus" debate:
"Don't take life too seriously, you'll never get out of it alive!"
Eat what you like & leave the other side alone.
Only good brisket is Texas style. Sorry, but nobody else really knows how to barbecue.
A slow smoked 18 lb brisket cooks properly in 12 hrs or more. Smoke only for 2 hrs, rest of time try for less smoke and just low heat. Mesquite wood is not good for smoking, it's too strong and overpowers the flavor. Mesquite is great for grilling.
Mop sauce is for floors, not for putting on brisket. Keep the door closed as much as possible or you just extend the cooking time even longer. My next tip tells you how to keep your brisket moist and tender.
After cooking, it needs some time to settle. Wrap brisket in foil and towels and keep in a cooler for 1 to 2hrs. Then slice and enjoy.
Clearly you know nothing about Q'ing. LMAO.
YOU MOST CERTAINLY ARE AN ENGLISHTWITT... Mesquite wood is a staple for all of Central Texas as it is HUGELY abundant not to mention smokes meat wonderfully.... Oak can be difficult to come by in that region due to drought... TWITT
A smoked my weasel just last night.
Would love to hear RH & WD's take on this subject!
You got to chop it into tiny bits if you gonna get it into yer bong, man. Smokin' crawdads is much easier. Quit knockin', Dave's not here.
My briskets is a-burnin'!
Ovens... Dry meat... Getting tired...
NO OVENS ALLOWED! You must slave over it and put love into it. Baste it with love! FYI if you don't own a smoker you can have a local welder make you one with an old hot water heater! I cannot wait to get back home for some BBQ! Over $400 spent in the 7 months I've lived in Chicago and nothing barely close. It's about the smoke and I'm sending some back up so my new Chicago friends can see what all the fuss is! Oh and Blue Bell Ice Cream too!!!
That sounds like home to me! My favorite foods....REAL BBQ and Blue Bell ice cream!
And Shiner Bock. Lots and lots of Shiner Bock!
I second the Bock!
That probably depends on your oven type. I have an electric and it keeps a lot of moisture inside when it's cooking. My glasses always fog up when I open it to take out what ever I've been baking. Besides this recipe/technique calls for mopping the meat periodically, I doubt it'd get dried out under those conditions unless it was severely overcooked. And if all else fails you can fall back on the Texas Crutch and just wrap it tightly in foil, that'll speed up the cooking process and keep most of the moisture in. Just don't forget to unwrap it for the last bit or it'll have no bark.
If you don't mind traveling into da Hood, I-57 BBQ is probably the best in Chicago. RibsNBibs in Hyde Park isn't bad, but I am not a fan of their sauce. I must say the best that I ever had was during a conference at the Anatole in Dallas. Salt Lick bbq ain't bad either.
I was introduced to Ribs N Bibs during grad school. When I'm in Chicago, stopping by is a must.
I tried to smoke a brisket once but it wouldn't fit in my bong! (Seriously, though–that's some mighty fine 'cue, man....don't know WHAT the H is wrong with them freaky 'ol vegetarians!) I'm gettin' pretty hungry! While we're at it, let's snare some tri-tip, baby backs and hot links!!!
These comments sound like they come from savage barbarians. Killing and suffering so you can all stuff your fat faces!
Just what the heck did you expect?
They say "You are what you eat." and I'd much rather be called a side of beef, than to be called a fruit or a vegetable.
Well of course we have to kill the cow, or would you rather us eat it alive like some sort of mad zombies? How uncivilised.
What's the point of working your way to the top of the food chain if you don't eat those beneath? More brisket? Why, thank you, I think I will.
You know I've often wondered if the solution to some species going extinct wouldn't be to commercialize and popularize their consumption. If there was a legitimate market for panda and polar bear meat we could probably get someone to farm them for us.
Anyone who's into Ron Paul would appreciate Neil Smith's silly 'Libertarian SF' books. One of his futures solved the extinction problem of bald eagles by raising them commercially for Eagleburgers. Libertarianism works perfectly in his books, and chimps and dolphins can talk as well, so don't take his work as a prescription(too salty).
Jenny, YOU... have an eating disorder!
You are one of the Barbarians if you are an American, you may as well enjoy it.
I like to rise before dawn, sneak into the woods, and kill a bunch of mushrooms just as they poke their heads up for the day. Then I drop their carcasses onto a sizzling grill and snicker as they writhe in the heat. Later I'm going to cut my grass REALLY short. Ain't I the dickens?
THAT, sir, is simply barbaric.
you bet! i am a 300lb beer swilling, gimme cap wearing barbarian! And I make the best smoked brisket in the state of New Mexico! And people come from all around (even my vegetarian friends) just to join the party! You, dear Jenny, and a vegetable hater! Let them live! Fruits and grains are their means of reproduction, and you are robbing them of that!
MMMMMM! MEAT! MEAT! MEAT! I'm a PROUD MEATAHOLIC!
I see a Longhorn steer in a pasture, I'm thinkin' STEAK!
BURGERS! FAJITAS! SSSSSSSSSSSSSSSTEAK!
MEAT; the other other other white meat!
MMMMMM! MEAT! MEAT! MEAT! I'm a PROUD MEATAHOLIC! Turkey legs=MEATSICLE!
Take your vegan, tree-hugging self and go away!
Meatsicle: anything you eat off of a bone, like a popsicle. Then again, sausages/hot dogs could technically count as meatsicles, amirite?
Ribs, turkey/chicken legs.
YUM! MEAT! PRAISE THE MEAT GODS!
So, I guess you wouldn't like to try some of my squirrel and dumplings ? I killed em, skinned em and cooked em myself. I did cheat and use floured tortilas for dumplings( Got that idea from Swamp People)
If you blow their F'ing head off there is NO SUFFERING...so let that one go. We are carnivores...that's a fact. You can change yourself for ethical reasons if you want but why do you have to try and change the NATURAL instincts of the rest of us???
I agree with Jenny! Sorry, call me what you want.
This is really good advice. Basically, Rub with spices then let sit overnight. Cook at 225 til done. Keep moist with a mopping. Yep, that's it. The original post, though, is so friendly sounding. BTW, same recipe for spare ribs and pork shoulder (Boston butt). He just didn't emphasize how nice having beers during the process is. Everyone has to do this. In an oven, on a grill, over coals on a pit from cinderblocks Everyone do this a few times in your life. And invite over some friends. Barbecue is not just a technique. It is a time for friends to get together and watch meat cook.
I grilled a corned beef brisket on St Paddy's day, and it was fantastic! My secret weapon? A Holland grill with the drip pan full of water. 4 hours later it was juicy & succulent, and I had never grilled one before. On a side note, it was an American-style Wagu brisket – will be my next St Paddy's day tradition!
Something else to add that helps. Dry rub the night before then wrap the brisket in plastice wrap, stick back in the fridge. It's also a good idea to bring the brisket...or any steak up to room temp.
Just my 2 cents
I gave brisket on the grill a try a few years ago – tasty stuff.
For what it's worth I cover a 4-5lb flat with a commercial Texas rub, pierce the fat layer and keep it on the top,
and smoke 5-6 hours over pecan and mesquite. Then I take it off and wrap in foil and refrigerate overnight.
The next morning I slice it and wrap it tightly back in the same foil and cook low for another 3-4 hours. Seems
to go over well, there's hardly ever any leftovers.
I have smoked many things but I have yet to smoke my first brisket. Your style on this is as good as any of the "burly dudes" that are my bbq buddies on Twitter. Great Job!!
You have got to be young. I can't believe someone with "BBQParadise" as a name haen't done a brisket.
You just missed the Memorial Day Brisket sales. They will be on sale again around 4th of July.
I like the all night method. You do have to get up once/twice to add coals and check the meat/mop the meat. But you can start it in the previous evening, and eat it for lunch the next day. Also, around here the winds die down at night. Wind is bad for BBQ.
Good luck – you'll do fine with brisket. Getting it perfect takes alot longer. I'm still learning, and I'm no longer young.
No mention of a foil wrap. Many people use the foil to preserve moisture in the Brisket once it has developed enough flavor on the outside.
I'm on the fence on that one – and have had great brisket done with or without foil wrap.
Any foil wrappers here?
Hey from Katy,Tx....Depending on the size of the brisket I'm smoking, I always use Heavy Duty foil...Double wrapped. It's also a must when making " Burnt ends " –gotta keep the juices in.
With our humidity – you would think it would be difficult to dry out meat – but my friend says it has alot to do with the air movement around the meat. He thinks that the moving air dries stuff out (aside from simply over cooking, which obviously dries out meat). So the theory is that making heat without lots of air would be best.
I'd love to test the theory by getting one of those green egg or other insulated bbq pit. Of course they all exceed $1000, and that's lots of beer and brisket worth of $$$.
Anyone got one of those insulated/ceramic pits? Are they all that?
I have an Egg. It's diffficult to dry anything out with it. I will smoke brisket and, an hour from finishing it, will wrap it in foil with some of the mop sauce and return to the smoker for another hour. Once done, I leave it in foil, wrap it in a beach towel and toss it in a cooler to rest for an hour. Mmm Mmm.
Big Green Egg will be worth every single penny you pay for it. I've had my medium BGE for about a year, have done many butts, but yet to try a brisket – will be doing that this summer for sure. Not only is the food amazing off that thing, it's just a fun time cookin' on it. Light the coals, stabilize the temp, meat on, beer open, let the Egg do it's thang.
There are three things in life I have NEVER regretted spending my money on:
1. My wedding ring.
2. My snow blower
3. My Big Green Eggs (I have two)
I won't say they're fool proof, but awfully darn close.
Skip the wood chips. Throw an unpeeled, uncooked yellow onion in the coals. And be prepared to beat your hungry neighbors off with a stick – LOL!
I usually rub, marinate and then sear on grill, move aside to indirect heat for a hours or so. Then wrap loosely in foil and use half/half mixture of beer and some barbecue sauce pour into foil and close up to braise couple hours at 225F in oven. Take it out, let rest slice and enjoy.
Yeah, that's the technique I used on my first brisket as well. Did a rub, put in the smokers for a good 4-5 hours to get the flavor, then wrapped tightly in heavy duty foil and then into the oven for another 4 hours at 275. lt came out awesome. I sampled the pan drippings and they seemed really salty, so I ended up throwing most of it out, but this next time I need to save more of the pan drippings for using as au jus later. The leftovers seem to need more seasoning when they come out of the fridge again.
Good ole texas crutch, got to love it....
Get to many tomatoes all at once at the end of the season? Use a dehydrator to dry 'em out. How does that relate to brisket? Well, you use a mortar & pestel to grind up the dried tomatoes and use them as the base for your rub. Nothing spectacular but people really seem to like it. Works great on any cut of beef as well as chicken or duck.
Ooooh! Will definitely give that a try. Thank you for the tip!
If God didn't want us to eat meat why did he/she make it taste so good? Those plant murderers are all the same. I just tune them out.
I uses to eat that stuff as a kid. Prefer some fruit now.
I've also heard it this way... "If God didn't want us to eat animals...why did he make them out of meat?"
My nickname is Sexy Brisket and maybe that means I know how to cook one. I flew to Texas specifically Lockhart and learned from the masters. I use White Oak for flavor after I coat a full packer cut trimmed brisket with mustard and a simple rub. The rub is kosher salt, pepper, and red pepper. The meat speaks for itself after 20 hours. Yes 20 hours or so. Low and slow.
You did not address burnt ends.
If you get a brisket with a nice layer of fat on it, once the brisket is finished cooking trim the fat off after the meat has rested. I slice the fat into thumb-sized chunks, then throw it in some rub and shake it. Toss the bits of coated fat into a cast iron skillet, put those back on the grill over indirect heat and introduce it to the smoke for 2-3 hours.
We're talking h-e-a-v-e-n... especially if you smoke with oak.
You can use the burnt ends for sandwiches or in Kansas City style baked beans. Either way, the burnt ends– at least in my family– are the main reason for smoking a brisket. Going for burnt ends makes smoking a brisket a two day process, but it's worth it.
Richard Head, thank you mucho many times for the idea of adding cinnamon to the rub. Gives me a reason to try a brisket again next long weekend I get.
Burnt ends are indeed a good enough reason to smoke a brisket. I use pecan wood with mine (because I can get it free) and always enjoy it. I like to sauce them in the pan that they were smoked in, then use a piece of white bread like a glove and grab a bunch of them with it. I call it a Burnt Endwich.
"Burnt ends" are what you get when you put way too much red pepper flakes in the mop sauce; it's really hot going in, but it "all comes out in the end". :-)
I know its not a vegan vs carnivore type post but why can't everybody just eat what they want be happy with whatever they do and d ie from whatever you are going to di e from. You will most likely di e from conjestive heart failure, cancer, or some accident. We will all di e its life it happens. Just eat what you want keep yourself as healthy as you want and not worry about everybody else. LIVE HAPPY PEOPLE!!! LIVE HAPPY!!
Thank you all for the entertaining responses. Great fun, and laughter for all.
This recipe calls for 1/4 cup salt which is WAY too much. One teaspoon per side is more than enough. You add other ingredients to fill the void
I've heard many times that salting more during the prep keeps you from salting it more on the plate, which leads to higher sodium intake. I know that in a lot of recipes it seems like you're over-salting a dish, but in the end, it tastes great and doesn't require you to add anything to it. Sure, there are ways of livening up a recipe with other spices, but salt is one of the most important bases. Now excuse me while I go take my blood pressure medicine. lol
Meat is no longer necessary for human survival. It's no longer necessary to supply nutrition. It's no longer necessary to satisfy hunger craving. The people who continue to support the slaughter of innocent animals only do so because they lack empathy for the suffering of others.
This entire discussion is disgusting. You should all be ashamed of yourselves.
Sorry, did you say something? I was filling my belly with delicious, delicious meat.
Shut your sanctimonious mouth and go crawl back under your broccoli stalk. Humans are OMNIVORES, get it? We evolved by eating fruits, vegetables, nuts, and MEAT! Some of us really like it. And being at the top of the food chain, we feel we are justified to eat animals that are lower on the food chain. That would include you, but I have enough compassion to not have you at my next barbeque. Besides, I'm sure you would taste bitter. I don't go out of my way to chastise vegetarians or vegans, even though I believe that they are misguided and limited in their diets and thinking. Why don't you appreciate the fact that you have the right to enjoy whatever food guidelines you like, and stop your holier than thou proselytizing and smug self satisfied belief that you are a better person when you are anything but. Jerk.
Until society allows us to kill whiney liberals like you and eat your livers, we will continue to eat beef. P.S. Buffalo tastes yummy too!
Hey now, let's keep politics out of this. There are plenty of carnivorous who liberals put the time, energy and finesse into smoking a damn good brisket, and there are plenty of veggie/vegan conservatives out there who turn their noses up at it.
Separate Question: Any ideas/suggestions for a venison brisket?
Rhetor... that is my alter-ego also. Just thought I would comment because I have never seen anyone else use this nickname. Perhaps we have something in common
As my mother used to tell me when I was a child, "mind your own plate!"
I'M SO HUNGRY I COULD EAT A DINOSAUR!!!!!!!
You got sharp teeth for a reason boy. Take your hideous complexion and weak constitution elsewhere,, before I kick your head in.
So you're saying to other people that if they don't do what you believe in we're disgusting? You remind me of the extreme right GOP! Keep your views out of my BBQ.
I am part of that extreme right, and I don't give one i-ota what you eat or don't eat. Just close the dayyam border, stop spending, balance the checkbook and bring our Military home. And, please, someone mop that brisket.
How many here hunt for their own meat? How many raise these animals yourselves to ensure that your victims aren't exposed to prolonged suffering?
It's a well documented fact that livestock are abused and mistreated by high volume slaughterhouses. This is where most of your meat comes from.
You are so ignorant and full of yourself, presuming yourself to be SO MUCH better than us "heartless omivours"! But, YOU are just as guilty of heartless murder as any of us! It has been proven that plants have feelings and that plants SCREAM IN PAIN when they are cut, just like an animal! But YOU are so self-centered that you overlook your own callousness and heartless lifestyle! YOU ARE NO BETTER THAN ANY ONE ELSE!
Well, then it stinks to be them. At least their suffering was for a good cause.
Since you identify animals as "victims", I can only assume you elevate them to the same level as humans. In that case, please come up to Maine, walk right up to my neighbor (Mr Black Bear) and slap him in the face; all the while telling him "Bad Mr Black Bear; shame on you for eating meat!" But don't be surprised if he slaps back. And since we are what we eat, which one are you: Fruit, Vegetable or Nut? Or perhaps a bit of all three.
If God hadn't wanted us to eat animals, why did She make them out of MEAT?
Venison tacos baby. And the younger the better
You are correct. Eating meat is not a necessity. It's just yummy. And it's o.k. Live and let live...people that is.
A Better Person?! I don't think so, O self-righteous one! Pull your head of your lanky azz and quit being such a jerk. If you don't like meat, DON'T EAT IT, but don't get onto the rest of us about what we eat. Shame on YOU!!
You know, I don't post on the Vegan/Vegeterian sites or articles, why don't you just not post on one's about the consumption of meat. I promise not to choose your menu, you don't choose mine...
You need to shut your veggie mouth you crazy conservative.
Veggies are good too... that's what my food eats!! I've also been known to stuff vegatables with meat... mmmmm
Uhhh, it's a well known fact that vegetarians are liberals.
So we're not supposed to eat and cook out like we have since the dawn of mankind!! You survive the way you want, don't downgrade others for eating and cooking the way we do. Shame on you.
How do we know they are innocent?
Only a small percentage of animals are in those "jails" called zoos. They're the guilty ones.
"Better" is entirely subjective.
If you are a vegan or vegetarian and you are posting on a beef brisket article, then you are obviously trolling. This makes you the polar opposite of "A better person." It makes you a troll. Go away, Troll.
I don't get it. Knowing this article pertains to something you care nothing about and find repulsive, you still took the time to read and comment about how offended you were. If you feel it's so unjust and unfair to eat cows, don't ban eating cows, legalize eating people. There's a food source with quite a surplus....
Now, go sit in your little corner, burn holes in us with your scornful, much-more-enlightened-than-us look, while you fight off illness and eat a bowl of what food eats.
If you're so worried about animals, stop eating all their food.
I tried being a vegaterian for two years and was hungry the whole time. Some of us need meat.
MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT!
THERE! I SAID IT!
Said another way...
"Meat is no longer necessary for human survival. " Sure, you can eat beans four times a day and barely get enough protein to stop your brain from shrinking, or just live on hay and let your brain shrink; easy to see which you've chosen. Do the math; if we were all veg-heads, we'd have to cut down every forest and kill every animal and live underground just to have enough land surface to grow our beans for protein. Visit Coachella Valley and tell me how many deer and rabbits you see? Elmer Fudd has killed them all for eating his cawwots. Enjoy your salad, but don't try to lecture me.
"Meat is no longer necessary for human survival."
Neither is sex what with artificial insemination and all., but I ain't giving THAT up either.
Best post ever. ~_~
I just had some brisket up in Montréal this weekend. It was the best I ever had. Now I am inspired to try to make some of my own. Thanks
LOL to the don't eat meat police writing in the message box...jesus #^*^@@#$ are you kidding me?? Wtf would make you want to write that wall of txt on a subject like that......where you not cuddled enough as a kid...it is a recipe for meat...therefore meat people will read and appreciate you fruits and roots folks should just click away.
For all you burly, beer bellied "manly men" :
The Causes of ED
There are three primary causes of ED: vascular disease, diabetes, and drugs. There is a fourth category of less common causes: hormone imbalances, neurologic conditions, surgery, radiation, and psychological conditions.
1. VASCULAR DISEASE – Arteriosclerosis, the hardening and narrowing of the arteries due to fatty deposits on the arterial walls, causes a reduction in blood flow throughout the body and can lead to impotence. It is frequently associated with age and accounts for 50 – 60% of impotence in men.
Cause of vascular disease — Isn’t it interesting that the most often cause of erectile dysfunction is the same thing that causes most heart attacks, strokes, high blood pressure, need for stents, by-passes, and nearly half of all deaths! And what is it that causes most of these problems? It is found in the diet most people consume each and every day: the fat in animal products.
When a person consumes anything of animal origin, whether it is flesh or dairy (cow milk and cheese being the worst) they are placing animal fat into their body. These products leave deposits of fat on the interior walls of the arteries. As the deposits build up, they hinder blood flow to various parts of the body.
It is reported that children as young as 4 years of age are already showing signs of this condition, while autopsies of young soldiers from the Vietnam war have shown arterial blockages as great as 50%. These soldiers were only 18 or 19 years of age. In Health Tip #665 I wrote a long article explaining how this process takes place.
Solution – The simplest, least expensive and safest thing a husband suffering with ED can do is to stop the consuming of all foods containing animal fat and switch to a 100%, mostly raw, plant based diet, with an abundance of freshly extracted raw vegetable juices.
In most instances, this simple diet change will initiate a body cleanse that will start to remove the fat build-up on the arterial walls. As the arteries shed this fat, blood can being flowing more freely and, within months, the symptoms of ED should start to improve.
This article is about brisket, not self-righteous jerks Go somewhere else.
I've got a boner that says you're wrong...
Thank you for the laugh! You are awesome!
Sorry your boyfriend can't perform for you, Andrew, But, I'd bet it has more to do with your personality than the meat, if you know what I'm saying.
I eat plenty of meat, am in my 50's, work out like a banshee, have never had any ED problems (in fact, just the opposite), and am much healthier overall than my friends and associates that are vegetarian or vegan. Most of my meat eating friends aren't so insecure and self righteous that we need to go around shooting off our mouths about how unhealthy it is to be vegan unless we find ourselves being attacked, and then we feel the need to kick some vegan ass around (figuratively speaking through words, of course).
Actually, none of this is true. There is still no definitive link (many theories from the 60's and 70's based on very old research have been disproven) between saturated fat intake and atherosclerosis. So really, you can toss your entire post out the window, since the premise is false. Cheers.
While we are talking about erectile dysfunction - oh, we weren't, were we? This was a recipe for grilling briskets - anyway, smoking cigarettes causes a build up of plaque in the penis just like elsewhere in the body and once the blood can't course through, the dick can't get hard. I supposed this isn't public knowledge because men don't want to advertise that they can't get it up (except for Bob Dole. How weird was that? I kept thinking how humiliating for Elizabeth to bear the jokes and whispers on the Senate floor) and women don't want to embarrass their men. But getting this news out would do more to take down tobacco companies than all the lawsuits in the world.
My great-uncle ate meat like it was going to be outlawed tomorrow. Aside from the fact that I live in America and that is becoming a very real possibility along with the banning of everything else a certain subset of busybodies deems improper, my dear meat eating uncle fathered a child when he was 71! So MY scientific research has led me to this conclusion: eat meat=make babies.
I always thought the main cause of ED was from dating vegan chickies.
Oh, well, I've been wrong before.
Andrew, According to the latest case studies at the MAYO CLINIC, plant based fats and cholesterol are just as likely to clog your arteries as animal fat! So, please take your "better than thou" self-serving Krap somewhere else!
You are wrong
MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT! MEAT!
"For all you burly, beer bellied "manly men" :" Stop staring at my junk, Andrew. I appreciate your concern, although it's kinda creepy, but there's obviously no problem. Stop staring at my junk, I said.
Uuuh, you got any cheese on that there cheeseburger ?
Pretty good recipie and a nice place to start. Brisket is like any other meat, you cook it to please you. It has taken me 30 years to get mine close but you can always think of something to change. I have been told mine are really good but once in a while I add something that makes it just a touch off. I only use hickory or a hickory applewood mix for beef and cinnamon adds a nice different touch some like and some don't, same with cloves or a little allspice. The nice thing is there are so many options. Just smoked an 11 pound brisket last night and this morning, 12 hours, my belly is full. Y'all have fun and use your imagination when cooking, you might be surprised.
People...get a life!...it's a chunk of meat...add some spices and heat. It's not rocket science. Long and slow on any big chunk of fatty meat is simple and delicious. The rest is just the ego of the cook trying to make it more than it is.
I am pretty sure folks like kvetching about grilling and BBQ as much as they like eating it!
I agree with you there...and there's not a thing wrong with that. I take issue when some blowhard decides his way is the "best" or "only" way to do it...that's the cook's ego talking, and not common sense. One could literally take a brisket, put it in a pan with nothing on it, turn on the over to 275, come back hours later and it would be absolutely delicious.
Oh yeah? Well try being a North Carolinian trying to talk to a Texan about,well, anything.
kat, all this nonsense aside, my very serious question is, about how many lbs brisket is being cooked here? i am not at all afraid of trying this, i just want to do it correctly
haha (laughing at self) never mind. i found it.....that i can do!!
I go 5-8 lbs usually, but have cooked up to 18 lbs. I clearly do not mind smelling like the fires of hell.
Normally i would agree but apparently you have never cooked brisket. It must be cooked slowly! if you slap it on the grill and cook it like a steak it will end up like leather.. if cooked very slowly (properly) you can pull it apart with a fork and its one of the best things you can eat.
I've cooked brisket many many times and if you had reading comprehension, you'd see that I said, "Long and slow." The ego part I mentioned seems to apply to you perfectly.
and you're talking about Ego?
Research going back 20 years has linked eating charred beef, chicken, lamb, pork or fish with increased risk of developing certain cancers, especially colon cancer.
And now a recent study presented at an American Association for Cancer Research meeting in April showed that those who preferred well-done steak had a 60 percent greater likelihood of developing pancreatic cancer than those who liked it less well-cooked or didn't eat steak at all.
Charring meat on the grill transforms amino acids in meat into compounds called heterocyclic amines, which have been shown to cause cancer in laboratory animals. When consumed, HCAs can attack and damage DNA, causing the cancer snowball to begin rolling, says Dr. Li Li, associate director of the Ireland Cancer Center at University Hospitals Case Medical Center.
Grilling at high temperatures also creates polycyclic aromatic hydrocarbons, which occur when fat from the cooking meat drips onto coals, generating PAH-laden smoke. The smoke, in turn, rises to envelope the meat. Several forms of PAH found in cooked meat have been shown to cause cancer in laboratory animals, the American Cancer Society says.
The bad news doesn't end with grilling. HCAs form on broiled and pan-fried meat, too, the cancer society says.
Li is an advocate of prevention: Do not eat charred meat. Be judicious in meat consumption. Eat five to seven servings of vegetables and fruits a day for the best nutrition. And, of course, refrain from smoking and excessive alcohol consumption.
"Eighty percent of cancer is preventable," Li says. "You can avoid it and the exposure."
Now go look up dioxins. Then run and hide with some veggies.
And tomorrow you could die in a freak accident. But oh boy, make sure you get that extra serving of vegetables!
Thanks, Debbie Downer.
So, go eat some cardboard, eat it evey day and when you are 100 you will lie on your bed and die of nothing
The links and the studies were faulty. It is grain (grass seed) and sugar that's the bad guys. Try to stay up to date.
So what? Look up food poisoning from vegan diets like lettuce, stawberries, sprouts, etc. More people have DIED in the last five years poisoned by that produce than meat.
I'll take my chances and eat grilled meat and drink beer and scotch. You can go die of a yogurt overdose.
Enjoy your pesticide contaminated fruits and vegetables.
I will enjoy my weekend bar-b-q with friends with meat cooked over fire, along with a selection of salads and a few cold beers. I choose to live life and enjoy myself.
You could do everything right, eating sensibly, exercising, etc. and still meet an untimely death.
To quote Jimmy Buffet ("Bank of Bad Habits"): Rum and cooked animals and bulls**t by the ton; the party lasted way too long, and I had too much fun!
You must be a blast to hang out with.
Just STFU and go do something nasty with a carrot.
Hey Andrew – I am not a frickin' laboratory animal. I am also a Ph.D. research scientist and am always very careful about simply accepting a published study at face value. There are many ways the conclusions from medical studies can be ambiguous or even wrong. The worst type of argument in my opinion starts with the words "Some studies have shown..." I am a believer in the writings of Michael Pollan who basically says to eat some of everything, including meats, get them from the best local sources possible, and enjoy your food. Meals do not have to be analyzed like science projects. People have been eating food for thousands of years pretty successfully. It has only been in the last 40 years or so that food science has turned our plates into chemistry labs that people's eating habits have gotten so screwed up. Now go find your ED impaired boyfriend and bend over.
Thank you, another scientifically educated individual. I was just going to respond in that exact way until I read that. Good job. Plaud Plaud
So your point is that we should not char our meat when we cook it on the grill. Point taken.
What about charred/grilled vegetables?
Andrew – how old were your grandparents when they died. Mine were older than dirt, I will keep eating like they did.
I recommend to extra steps for beginners.
1. Inject the brisket with a combination of beef broth, onion and garlic powder and some soy sauce mixture...get a lot in there and give it at least 2-4 hours to soak (wrapped in foil and sitting in a deep pan in your frig).
2. When its done cooking, you need to rest the meat or it will dry out quickly. Pull it off of the fire and carefully double wrap it in heavy duty foil (some people wrap it in foil for the last few hours of cooking to protect against drying). Then place it on top of some towels or old newspapers in a cooler and seal it in for 1-3 hours.
two extra steps
High (but indirect) heat brisket results in a more evenly cooked piece of meat. Then you can remove the point, slice and serve the flat, and make burnt ends or chopped sandwich meat from the point. Add some #5 sauce and it is heaven on a plate!
Oooh! What is #5 sauce?
I can't take any credit for it since it was someone else's creation. But I can vouch for how awesome it is! Here's the recipe:
Nice website, thanks.
Love they brisket.
Looks charred o nthe outside.l.isn't everyone telling us that is a carcinogen?
...you can easily trim the crusty black off of the outside when slicing/chopping before eating. If done right there should still be great smoke flavor penetrated beyond the blackened parts.
not a carcinogen. just meat and fat that turned into carbon. a basic element that all known liveing things are made of.
Don't believe the "meat causes cancer" nonsense. Do some research. Try critical analysis.
So ... what's your point?
Not char, bark. This is all the spices and mop forming an outer coating around the meat. The sugars caramelize into a wonderful flavor. Many people unfamiliar with true BBQ (not grilling) see it as char but it is an essential flavoring to the meat. Try it.
Sad to say the air we breathe has more carcinogens in it than a completely burned piece of meat will ever have. If grilled meat concerns you, so should grilled vegetables; they also have charring on them, which would contain the same carcinogens, and in the same amounts.
I'm going to try this. Thanks for recipe.
salt on the rub is a terrible idea. dont do it
salt in the rub for brisket is used by almost all the champion brisket cookers. The fat collar on topside of brisket keeps slowly melting and drips over the entire brisket keeping it moist anwyay. Also, any moistiure that initially is drawn out by the salt is small, as a crust forms on the outside and lessens the moisture loss.
Something I found that really adds a fantastic flavor to the spice rub....Saigon Cinnamon. You can Thank me later.
Busted by a Brisket Moderator....What's this world coming to? :))
Uh oh,you didn't mention Carolina, Memphis or KC BBQ in front of a Texan did you?
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