Brisket on the new show?

Posts : 24 Join date : 2009-01-27 Age : 55

I was hoping you would do a show on Brisket and I thought I heard you would be doing it on the next show. What I wanted to know is how long does it take to cook one and what internal temp am I looking for? I occasionally throw a 3-4 pound tri tip roast on the smoker and it seems to only take about 2 hours to get to 155 degrees before I am pulling it off and letting it rest. Would it be similar if I cut the brisket down to about that size?

Posts : 20 Join date : 2009-01-15 Age : 41

I wouldn't want to eat a brisket that was cooked that fast or to that low of an internal temp. It would be to tough to eat. Briskets have a lot of fat and connective tissue that needs to slowly render out. Feel free to ask any other questions and be sure to tune into the show for more information Brisket cooking.

Welcome to the BBQ Emergency Forum!

Chuck

Posts : 24 Join date : 2009-01-27 Age : 55

I look forward to the new show. I just wish it was sooner.

Posts : 38 Join date : 2009-01-15 Age : 53

CrazyQ wrote:: I look forward to the new show. I just wish it was sooner.

Hey CrazyQ!

Welcome to the forum. Chuck is right...cooking Tri-Tip is VERY different than cooking a tender brisket. The short answer is cook to about 198*F, then rest. The long answer will be covered in the show (including some tips on how to help keep it moist, how to slice it for best eating, etc), so please tune in if you're available! February 8th @ 4pm.

Thanks for coming over to the Listener's Forum (I know I've seen you on MySpace too)...I look forward to hearing about your cooking adventures!

Carpe 'Que,
Jim Rhino

Posts : 24 Join date : 2009-01-27 Age : 55

Jim, thanks for covering the brisket on the show. Very informative. It will help me alot. I also liked your idea about putting the cheese in the fattie. I'll have to try that when I do my bacon explosion.

Posts : 38 Join date : 2009-01-15 Age : 53

CrazyQ wrote:: Jim, thanks for covering the brisket on the show. Very informative. It will help me alot. I also liked your idea about putting the cheese in the fattie. I'll have to try that when I do my bacon explosion.

Glad you got something outta the show. If you have anything else that we should talk about, please let me know! Be sure to share your experiences and expertise here too...we can all learn from one another.

Even before the Bacon Explosion, we've been putting cheese in fatties from the very first fattie cooked. My kids particularly like fatties that are stuffed with pepperoni and cheese...mmm...good eatin'. Smile

Carpe 'Que,
Jim

P.S. If you ever have opportunity to get a bunch of kids together, give them all a 1lbs. sausage roll and a huge variety of ingredients and see what they can come up with...might surprise you.

Posts : 24 Join date : 2009-01-27 Age : 55

BanditBBQ wrote:: P.S. If you ever have opportunity to get a bunch of kids together, give them all a 1lbs. sausage roll and a huge variety of ingredients and see what they can come up with...might surprise you.

That could be fun.
The pepperoni and cheese sounds good, I'll have to try that also.

Posts : 38 Join date : 2009-01-15 Age : 53

CrazyQ wrote:: That could be fun.
The pepperoni and cheese sounds good, I'll have to try that also.

It is a lot of fun! I gathered a gaggle of my nieces and nephews a couple of years ago (around Thanksgiving) and we did this; they came up with some really good ideas! Then for Christmas that year I gave them each a t-shirt that said, "I smoked a fatty with Uncle Jim"...most of the in-laws didn't see the humor. Wink

Carpe 'Que,
Jim

Posts : 24 Join date : 2009-01-27 Age : 55

BanditBBQ wrote:: "I smoked a fatty with Uncle Jim"...most of the in-laws didn't see the humor.

Hilarious!!! That's my type of sense of humor.

Posts : 24 Join date : 2009-01-27 Age : 55

Point and Flat... on your link http://www.ILBBQS.com/brisket it shows separate them before smoking... on the show, I was under the impression that I keep them together until its time to separate and wrap the flat. Should I listen to the show a third time so I get it right... it was entertaining?

Posts : 38 Join date : 2009-01-15 Age : 53

CrazyQ wrote:: Point and Flat... on your link http://www.ILBBQS.com/brisket it shows separate them before smoking... on the show, I was under the impression that I keep them together until its time to separate and wrap the flat. Should I listen to the show a third time so I get it right... it was entertaining?

You're right. In the show I did talk about keeping the 2 muscles together until the meat reaches around 165*F. The picture tutorial was put together by another bbq-man and shows how to break the brisket down completely. I don't break mine down until about half-way through the cooking process...as mentioned in the show. Very perceptive! Thanks for listening!

Carpe 'Que,
Jim Rhino

» 02/08/09 - Getting the Funk out of your smoker + Beef Brisket + Bacon Explosion