Just remember, if it is tough and dry, it is probably undercooked! All of the tenderness and juiciness in Brisket comes from breaking down fat and connective tissue's via heat+time.
I take mine to around 203° at the center unless sous viding.
-
Be sure to read this post! Beware of scammers. https://www.indianagunowners.com/threads/classifieds-new-online-payment-guidelines-rules-paypal-venmo-zelle-etc.511734/
Kroger: Brisket for $1.99/lb until Tuesday midnight.
- Thread starter Spear Dane
- Start date
The #1 community for Gun Owners in Indiana
Member Benefits:
Fewer Ads! Discuss all aspects of firearm ownership Discuss anti-gun legislation Buy, sell, and trade in the classified section Chat with Local gun shops, ranges, trainers & other businesses Discover free outdoor shooting areas View up to date on firearm-related events Share photos & video with other members ...and so much more!
Member Benefits:
I take mine to around 203° at the center unless sous viding.
Wow, that's impressive! I do all the cooking here for any family get togethers, but that's usually under 20 people. I wish we had an upright freezer. All I have are the two top freezers in our kitchen and garage fridges, so I can't do a lot of stocking up. I've all but stopped cooking for DoggyMama and me. She eats like a bird and I'm not good at cooking small quantities. I cook with the mindset that everyone will eat like I do.
DoggyMama is like, "Want to split a piece of bacon?"
IndyColtsFan
Marksman
Tried two this morning. Ended up with two rain checks. Meat counter guys said the warehouse was out. Neither store received any in their morning shipments.
I think that they have the OP via INGO to thank/blame.
Sent from my SM-G960U using Tapatalk
Spear Dane
Grandmaster
Started mine this morning at 4:30 a.m.. I cheated and put it in the oven for 4 hours at 285 with just a little water and liquid smoke in the bottom of the pan (covered in foil). Now I'm giving it 4 hours on the grill (indirect heat with charcoal and hickory). Gonna make some good bbq sammiches for watching the Colts game.
And yes, thank you Spear Dane!! Much good eatin' in our futures thanks to you!
And yes, thank you Spear Dane!! Much good eatin' in our futures thanks to you!
To answer my own question, now that I've seen it, I don't think I'll be using it for jerky. Too much marbling I think. However, for you deer hunters out there, I am taking donations!
Love me some venison jerky when I can get venison to make it.
Yeah, you want lean as possible for jerky. Not that jerky last long enough around here, but fat in jerky will go rancid.To answer my own question, now that I've seen it, I don't think I'll be using it for jerky. Too much marbling I think. However, for you deer hunters out there, I am taking donations!
Yep, probably going to use eye of round or something instead.
Well, I smoked 30 pounds worth last night and I am sad to report that it really isn't very good, and actually tastes like it might be poisoned. As a public service I am volunteering to collect any and all of these unsafe briskets and properly dispose of them. For the common good, of course.
hoosierdoc
Freed prisoner
How do you cut something like that? Electric knife?
CampingJosh
Master
- Dec 16, 2010
- 3,298
- 99
I picked up one for myself tonight, but I'm going to get in touch with the meat guy at my local store in the morning to see how much he can get me by Wednesday.
We smoke about 500 lbs. of pork shoulder each year for the summer youth campers, and I wouldn't mind adding brisket to our weekly menu. Although probably not for the elementary-age groups; they'd rather have corn dogs or something.
We smoke about 500 lbs. of pork shoulder each year for the summer youth campers, and I wouldn't mind adding brisket to our weekly menu. Although probably not for the elementary-age groups; they'd rather have corn dogs or something.
Spear Dane
Grandmaster
Are you high?
If you've cooked it correctly it will almost (but not quite) fall apart on its own. Because you cut it cross grain you need a sharp knife. Or you can pull it apart.
I use a very sharp chef's knife. Since the point and flat are two different muscle groups running in different directions, you want to separate them before slicing. I just find the fatty section that separates them and you can slice it with a fillet or other knife or just pull it apart by hand depending on how tender it is. Then orient the pieces so that you are slicing directly across the grain and have at it. Depending on how tough the bark is, sometimes it is easier to slice from the now exposed fatty side than from the outside
