You've got to keep the juices flowing through it though. That's why you "turn" the brisket. Leaving it set on one side means the juices flow down to the bottom and the top gets dry.
You using a convection oven?
Best Brisket I’ve had
- Thread starter Belldozer1
- Start date
You using a convection oven?
It would depend on how you prefer your bark. Adding fats when you are bringing up the internal temp seems redundant because slowly raising temp is to allow internal fat to render.
Adding butter to a wrapped brisket would probably make the bark a bit more soggy than I like. I bet the flavor is amaizing though.
Yup, I pretty much only use my pellet smoker as an outdoor oven.
There really isn't a predetermined smoke time for me. I'll start occasionally looking at the color and bark formation after 2-3hrs and when it looks good it's all about getting internal to 190-195ish before it rests in an icechest minimum 1hr until serving time. Temp during resting usually raises a good 5-10deg before slowly coming back down. Don't know the physics behind it, it just happens.
For my way, the rest period makes or breaks the brisket. I've done 2 at the same time and the one that didn't go into the icechest tasted good but wasn't anywhere near as tender.
I flip the brisket when it's on the pit. Once in the oven, it's wrapped. Maybe one day you can try my brisket. I don't think that you'll be disappointed. It's definitely not "roast beef", lol.
I'll take 1lb sliced in a vacuum sealed bag for judging reason sir.
Before anyone starts talking crap, YES, I love reheated brisket. Most, not all, bbq places serve it that way too.
It's a continued rendering of fat through thermal variation due to insulation. I actually studied this years ago. Long story.
I believe you, just not the way I do it. Ask 100 different guys how it's done, get 100 different answers.
Bottom line, it's your brisket, ribs, pork, etc., and people cook it how they prefer. Kind of like the never ending debate over chili with beans or no beans. Make it how you like it. There are no set rules. The police aren't going to show up at your door and arrest you for how you make your brisket. At least not yet. The way things are going today though, you never know, lol.
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Not at all like the chili debate. No f'ing way do beans belong in any good chili. Maybe in new york...
As I mentioned, it's personal preference. I make a mean pot of chili and put my own homemade pinto beans in it. It is to die for. You're not wrong for not putting beans in your chili, nor is anyone wrong for putting beans in their chili.
It’s like the gumbo debate. Okra or not okra. Personally I like okra but my Cajun buddy down in Gonzales thinks it’s blasphemy and he doesn’t use it in his restaurant
Went to HEB hoping Prime went down. Nope!
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Fair point. I don't like okra in my gumbo, but it's a personal preference. No one is wrong for putting okra in their gumbo, or not putting it in.
Never had pinto in chili. I’m all meat when it comes to chili and not just ground beef. I don’t mind it either way.
Good chili starts with equal amounts of seared venison chili meat and cubed round steak. Lots of chili powder, some cumin and salt. Add liberal amounts of chopped jalapenos and seranos. Have some fresh cornbread on the side.
In a high school chemistry class, the chemistry teacher would periodically make chili using the bunsen burners and beakers. He added Ranch Style pinto beans to his chili. He called it Train Wreck.
Many years later, I replicated the recipe and it was still outstanding.
Many years later, I replicated the recipe and it was still outstanding.
I got this recipe that got me 2nd place in our neighborhood cookoff. Not sure how I got 2nd should’ve been 1st but everyone said it was great oh well. Has a few different chilis in it so I guess it can get a little spicy.
MEAT: 5 pounds totalPlease share your recipe.
• 3lbs ground beef 75/25 and 2lbs of fully cooked brisket
VEGGIES:
• Bell Pepper Trio: Red, Yellow or Green — seeded and diced
• 2-3 Jalapeno Chile Peppers: with seeds and finely minced
• 5 Garlic Cloves: finely minced
• 2 Small/MediumYellow Onions: diced
Oil
• 2 tablespoons Extra Virgin Olive Oil
SPICES:
• Cumin Powder: 2 TBSP
• Chili Powder: 4 TBSP
• Onion Powder: 2 TBSP
• Red Pepper Flakes: 1 TBSP
• Light Brown Sugar: 1 TBSP
• Salt: 1TBSP
• Coarse Ground Pepper: 2 TBSP
FROM THE CAN:
• 7 oz can of Chipotle Peppers in Adobo Sauce
• 2 cans of Diced Tomatoes
• 1 can Tomato Sauce
INSTRUCTIONS
1. Sauté 3lb of 75/25 ground beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon. Drain the fat from the cooked beef.
2. Heat 2tbsp of oil in large skillet over medium-high heat. Add onions, bell peppers, garlic and jalapeños. Sauté until vegetables begin to soften(translucent).
3. Add veggie mixture to pot with ground beef meatand chopped brisket.
4. Mix in salt, course ground pepper, cumin, chili powder, onion powder, red pepper flakes, lightbrown sugar and chipotle chilies.
5. Add diced tomatoes and tomato sauce.
Depending on HOW thick you like your chili, feel free to add beef broth
6. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often.
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You can add or change the meats but this is the base pretty much. I’ve done a Stout chili but it was too sweet.Please share your recipe.
Yeah, you were robbed. Definitely a first place recipe.
Reckon you Dem neighbors were counting the votes?
The neighbors used Dominion Systems to count the votes. LFD you were robbed.
LFD, on the bell peppers, is that one of each color, or just one total? (your recipe says "red, yellow, or green")
Fun factoid, all those colored bell peppers are the same pepper--- just at different times of ripeness.
I feel the same!
i use them all (1 of each)but some people don’t like the sweetness of the yellow. But for me all of the peppers are good!
How the hell do you get grind 3lbs of beer? Jk buddy, I'm gonna give this a run but a bit slower in a dutch oven. It should come out good OR.... I'm gonna wreck it. 😆
I use a dutch (Le Creuset) and it can just sit in the oven slow cooking if you want. And LMAO I didn’t even notice the beer part.
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