Cooking Help - Need good recipe for a 5 pound Brisket - Page 2
Page 2 of 4 FirstFirst 1 2 3 4 LastLast
Results 11 to 20 of 31

Thread: Cooking Help - Need good recipe for a 5 pound Brisket

  1. Top | #11
    Brian's Avatar
    Join Date
    Aug 2010
    Last Online
    06-05-2014 @ 03:22 PM
    Location
    Bay City, Michigan
    Posts
    3,571
    Thanks
    50
    Thanked 333 Times in 213 Posts
    There are people who do it both ways. Some trim the fat to 1/4 inch and leave it on top. The other school does not trim anything and puts it on the bottom. My charcoal grill sucks and I normally use it as a smoker, so my thought was to put it on the bottom. From reading, the fat juices are not able to penitrate the meat fibers, so on the bottom it gives a barrier to the uneven heat I am applying.

    I could be 100 percent wrong, but? Its my first one. If its bad you guys will know



    Brian

  2. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  3. Top | #12
    kjung17's Avatar
    Join Date
    Apr 2011
    Last Online
    03-19-2013 @ 07:20 PM
    Location
    Sainte Genevieve, Missouri, United States
    Posts
    311
    Thanks
    0
    Thanked 14 Times in 10 Posts
    Sounds like your on the right track. Cumin is popular in southern recipes. I like to add some brown sugar in my rub to promote carmelization. It is never the same twice in a row. Lol. I'm sure yours will be delicious. The advantage of being the chef is getting dibs on the burnt ends.



    sent from my cell via tapatalk
    Thanks,
    Kevin

    Master Service Technician, John Deere AG, North America
    Advanced Service Technician, John Deere C&CE, North America

    We, the unwilling, led by the unknowing, have done so much, for so long, with so little that we can now do anything with nothing.

  4. Top | #13
    tackit's Avatar
    Join Date
    Mar 2011
    Last Online
    08-04-2017 @ 05:58 AM
    Location
    northern Indiana
    Posts
    771
    Thanks
    92
    Thanked 36 Times in 29 Posts
    I think slow cooking is the most important thing, I wonder if you could put fatty bacon on top to enhance the flavor and self-baste it... we do it on our turkeys and the flavor is out of this world. The first thing I go for is the bacon.

  5. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  6. Top | #14
    kjung17's Avatar
    Join Date
    Apr 2011
    Last Online
    03-19-2013 @ 07:20 PM
    Location
    Sainte Genevieve, Missouri, United States
    Posts
    311
    Thanks
    0
    Thanked 14 Times in 10 Posts
    The brisket should have plenty of fat on It's own. On the other hand, I've never heard anyone say " Eww, Bacon." Lol.

    sent from my cell via tapatalk
    Thanks,
    Kevin

    Master Service Technician, John Deere AG, North America
    Advanced Service Technician, John Deere C&CE, North America

    We, the unwilling, led by the unknowing, have done so much, for so long, with so little that we can now do anything with nothing.

  7. Top | #15
    Brian's Avatar
    Join Date
    Aug 2010
    Last Online
    06-05-2014 @ 03:22 PM
    Location
    Bay City, Michigan
    Posts
    3,571
    Thanks
    50
    Thanked 333 Times in 213 Posts
    All I have is turkey bacon here and I don't think that would do a thing.

    I stayed away from sugars only because of the added carbs.... But I like the brown sugar idea.

    Once the charcoal runs out, I am putting it in the oven at 190 in some foil until its up to temp. I guess that might be 6pm.



    Brian

  8. Top | #16
    Brian's Avatar
    Join Date
    Aug 2010
    Last Online
    06-05-2014 @ 03:22 PM
    Location
    Bay City, Michigan
    Posts
    3,571
    Thanks
    50
    Thanked 333 Times in 213 Posts
    I opened the gril to add some elk steaks for me and the boys for lunch. Looks good!



    Attached Thumbnails Attached Thumbnails 2011-07-10_11-24-51_541.jpg  
    Brian

  9. Top | #17
    Erik's Avatar
    Join Date
    Jan 2011
    Last Online
    11-06-2018 @ 09:03 AM
    Location
    Ellicott City, MD
    Posts
    278
    Thanks
    19
    Thanked 25 Times in 19 Posts
    What internal temp are you going for with the brisket?
    2003 JD 4110, FEL, 60"MMM, 54" Blade, 46 Backhoe, MCS, BB2060
    1989 JD 332, 50"MMM

  10. Top | #18
    tackit's Avatar
    Join Date
    Mar 2011
    Last Online
    08-04-2017 @ 05:58 AM
    Location
    northern Indiana
    Posts
    771
    Thanks
    92
    Thanked 36 Times in 29 Posts
    That looks absolutely delicious. I don't like allot of sauce and spices on my meat, I like the meat and smoke flavor to come through. You guys are going to have a great time eating all that wonderful meat, have fun.

  11. Top | #19
    tackit's Avatar
    Join Date
    Mar 2011
    Last Online
    08-04-2017 @ 05:58 AM
    Location
    northern Indiana
    Posts
    771
    Thanks
    92
    Thanked 36 Times in 29 Posts
    BBQ lamb is one of my favorite BBQed meats, eaten with Vienna hard crusted white bread and green onions, but it's got to be done by a good BBQ person to get the right flavor out of the meat.

  12. Top | #20
    Brian's Avatar
    Join Date
    Aug 2010
    Last Online
    06-05-2014 @ 03:22 PM
    Location
    Bay City, Michigan
    Posts
    3,571
    Thanks
    50
    Thanked 333 Times in 213 Posts
    Quote Originally Posted by Erik View Post
    What internal temp are you going for with the brisket?
    I have read 190 but other than reading a bit, I have no clue.

    All I know is that the fibers in this briscut are tough and it has to be cooked for so long to get them to break down.

    Feel free to correct me as this is just me reading and guessing what to do.



    Brian

  13. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

Page 2 of 4 FirstFirst 1 2 3 4 LastLast

Similar Threads

  1. Used Cooking oil!
    By has15 in forum Off Topic
    Replies: 11
    Last Post: 01-30-2012, 12:59 PM
  2. So far so good!
    By guitpicker in forum Utility Tractors
    Replies: 5
    Last Post: 01-22-2012, 05:34 PM
  3. Good evening all!!
    By guitpicker in forum New Member Introductions
    Replies: 7
    Last Post: 12-10-2011, 02:35 PM
  4. Good luck to everyone in Irene's path.
    By sbussell in forum Off Topic
    Replies: 2
    Last Post: 08-27-2011, 06:45 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •