basic smoking of brisket advice

[jon lynn]

When I smoke my briskets I usually do the following:

1. marinade in GERMAN beer for a minimum of 24 hours in an air tight bag, in fridge.

2.take it out three to four hours before smoking to get the coldness out of the meat.

3.rub it with Lawerys.

4. put it on the grill in the smoker with waaaaaaaaaaay too much hickery (love that hickery).

I usually eat all 8 pounds my self over a period of time. My wife hates it, my kids think, aw well it's food.

AM I COOKING IT WRONG?

I even tried it hickery-less, just using coals........NOBODY liked it at all. And I don't like misquete, not much of a BBQ sauce fan either, until after the meat is done..................your input please

:confused:

[GoodOlBoy]

Don't see the problem. Try poking it all over with a fork before the marinade and every once in awhile I like to cover mine in a little extra cracked black pepper and some garlic (as well as the lowrys)

Can't help it if they don't know whats good buddy. :D

GoodOlBoy

[skeet]

NO BBQ sauce?? Good grief..ya gotta be a yankee Jon:D No BBQ sauce is just un-American!! Sounds alright to me..but I've never been much of a smoked meat fan myself as I like my pork sugar cured and my beef still pink and juicy on the inside! Not mooing! Wild game just has to be done..past the pink stage.

[jon lynn]

My turn off of BBQ sauce is from the Army. Every other menu on those little detachment sites I was on was "BBQ pork" "BBQ beef" "BBQ something" Which was always boiled meat smeared with BBQ sauce (although it was the good stuff). And let us not forget the very first MRE's, I mean they sucked reaaaaal bad, and had the same theory...BBQ meatballs, BBQ beef, BBQ.......... well you get it. But after a decade I just....................just.................CAN'T DO IT:eek:

[Dom]

Awww yaa, I know the problem Jon, that Bier will taste MUCH better if you quit diluting it in the meat!!

Sorry, couldn't resist -- anyway, just eat it all yourself, like I must do when I cook liver & heart. One idea, maybe after you bring it out of the fridge, lay it out on a plate to warm up and sprinkle some hickory marinade over it, Waidmannsheil, Dom.

[DogYeller]

The Smoker shouldn't be hotter than 225 to 250. Leave the meat in the smoker until the internal temp reaches 190. If it needs sauce it's not fit to eat.

[BILLY D.]

Hey Jon

Fix it just like corned beef. It's great braised or cooked/boiled with cabbage, side order of boiled buttered potatoes with chopped parsley, asparagus with a cheese sauce and a green salad with red onions. Yum. Yum.

And my favorite for desert, Black Forest Cake. Darn, I'm hungry. I'm gonna have a head cheese sandwich and some 'tater salad for lunch.

Bon Appetit.

Bill

[GoodOlBoy]

yeah now thats true ya gotta have tater salad, and not german tater salad good ol merican mustard style tater salad.

GoodOlBoy

[BILLY D.]

OK GOB.

Heres where we reach a fork, no pun intended, in the road. So whats wrong with German Potato Salad already?

All thats in there is 'taters, onions, vinegar and oil. Some folks also include celery, chopped fine and bacon.

I love the stuff. It is always part of our New Years Day meal along with Baked Ham. It's also our Easter Dinner.

Bill

[jon lynn]

I do the homade coleslaw when I smoke:D

And you guessed it.........the fam won't touch it.

[GoodOlBoy]

Didn't say there was a thing a thing wrong with german tater salad. Ya just dont eat it with brisket. Ya eat it with sausage, saurkraut, veinerschitzel, etc etc etc.

Brisket needs southern mustard style tater salad.

GoodOlBoy

[wrenchman]

I have yoused dry rub and apple cider as a marinade with garlic and onion powder.
Beer is for drinking as the briskit is cooking real slow.

[jon lynn]

Beer is for drinking



Being in year #23 in Germany, I am WELL aware of this fact!:D


But the Germans in North Rhine Westpahllen do some nifty things with beer in cooking!

[gumpokc]

Jon, some people just don't like brisket, sad but true...however it leaves morr for you to enjoy.

on a semi-related subject, you ever been to the "old germany resturant" out on the south side of choctaw?

[Dan Morris]

Brisket/ribs...what ever, I do a dry rub and put in a ziplock on in fridge over night. Smoke for about 3 hrs at 200 deg. Use MESQUITE.....
true Tejas!!!!!!take off, wrap in foil and put on gas grill on low
for bout another 4hrs......BBQ Sauce..... a home made concoction of chile powder, onion, jalapino, garlic n salt....this is for table dousing.
Beer also goes into sauce......most goes in me!
Tater salad /red beans n green onions on the side.......dang, I just gained 3lbs....LOL
Dan

Any of you folks are over this way, you are welcome to come by....
you bring the beer.......I drink Moosehead!:cool:

[Lilred]

I marinade mine in a mixture of vinegar (yellow), worchestire sauce, onions (white), garlic, sweet whiskey (like jack daniels) and apples (green apples, qtrd) fer at least 12 hours. Take the brisket out and take the apples with it...ya'll would be suprised the difference an apple er 2 makes. Then, I take the wood I'm plannin to use along with some wood chips or peices. Dip the small chips in the marinade and let em soak fer bout 30 minutes. Put the chips over the bigger hotter wood on the bottom cause you only want the chips to smoulder and smoke, not burn.

No need to tenderize, the vinegar does that fer ya.
Another thing...fruit wood is a wonderful smokin wood. Apple, wild cherry, pear, walnut, chikipin and persimmon so forth & so on....sassafrass & black beech gives the meat alot of flavor too.


Caint say I've ever ate German tater salad but it does sound good. Fer a good tater salad, deviled eggs or pot of beans...I'll whoop ya so bad yer mama wont recognize ya...good lordy...I love eatin. I do like tryin new foods too...so that german tater salad might be next in the kitchen. That is if I ever git the cannin done...omg...every year I complain and swear I'd never look at a tomato again..and every year I plant em and complain some more...lol

And fer all you non-members of the Act Right Church, I will tell you now that you are sinnin beyond redemption iffin you eat biscuits out of the can. Dont worry, I have saved ya a spot at the church iffin ya need one :D ;)

[skeet]

My God, gal. I do love to see yer writin. Ain't nothin like a down home gal fer certain. Them maters do get old. I do like to make tomater sauce though. Got to make some this year. We're down to about 20 qts. Last we made in 2005 we made 120 qts. Gotta make sweet pepper relish too. Down to 8 pints left. Better'n sweet pickle relish for certain. And fruit wood definitely makes a much better smokin wood. Persimmon is really good chinquapin I haven't never used. Black walnut can be a little strong at times..english walnut is ok though...but pear is the best in my opinion. Keep at it gal! Maters

[BILLY D.]

skeet

She's pretty, she's smart and she cooks too. I keep asking her if she has any older sisters and she keeps puttin' me off. :D :D

Best wishes, Bill

[jon lynn]

"old germany resturant" out on the south side of choctaw?

Gump,
No, but just driving up either Sooner Rd just before you get to Moore city limits (driving up from Norman), there is a German resturant.

Royal Bavaria 3401 S. Sooner Road Moore, OK 73165



Never tried it, I was only in the US for 14 months. I was not away from German food long enough to be desperate. But if I manage to land a job at Tinker, I will probally live their, because they make the beer them selves........................hope it ain't pasturized.

[gumpokc]

Yeah i remember, the place in choctaw has a really good Heffeweissen, can't help it that's my fav.

good food too, but i simply can not find anyplace aroudn here that makes rolauden (phonetic) you know...

round steak, beat it nice and flat, good amd tender, then roll it up with cabbage and whatever else you want in it, pin it all in one big roll then cook it.

really really good, but i cant anyplace statesides that does it.

it's kind of like a huge layered meat/cabbage roll.

[jon lynn]

I'll get the wife to e-mail a recipie........it's easy enough.

And to the following:



Heffeweissen



"YUCK!" I totally hate any weitzen, don't like stuff (bits of wheat) floating in my beer.....this ain't Mexico for petes (or Pepe's) sake:p

[gumpokc]

chuckle, they have others too :)

I just like Heffe :)

World would be a pretty dull place, if we only had one beer, or food, or one of anything, and since we have multiple kinds, we need people who likes or dislike each :)

makes life interesting :)

[Rancid Crabtree]

Sounds like Lilred and I do it the same way.

http://i28.photobucket.com/albums/c239/212007154/sausage/brisket.jpg

[Duffy]

Not to get off topic, but with this and so many other of his posts, Rancid Crabtree is quickly becoming my new outdoors hero!

And he's much more articulate, and camera and Internet savvy than his Patrick McManus counterpart. (He probably smells better, too!)

[Rancid Crabtree]

I wouldn't go that far. The need for yy yearly bath is only masked by hickory smoke. :D