Cooking Help - Need good recipe for a 5 pound Brisket - Page 3
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Thread: Cooking Help - Need good recipe for a 5 pound Brisket

  1. Top | #21
    Erik's Avatar
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    190 should be good. Generally anywhere from 185-195 is good. Some will say it is done at 165, and technically it is, but I don't advise stopping there unless you like chewing on shoe leather. Don't be surprised if you reach a "stall point" around 160 or so. That is the collagen in the meat beginning to break down and it will usually stabilize the temperature until it is done.

    Brisket is the hardest of meats to cook IMO. It can be the best or worst tasting meat you ever had depending on a few simple things. You are doing it right by just trying and learning. Don't be too disappointed if it's not as good as you hoped the first time. Let us know how it turns out. I'll recommend some other things on prep once your done. A bit late for that now for this one. :D
    2003 JD 4110, FEL, 60"MMM, 54" Blade, 46 Backhoe, MCS, BB2060
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    Brian's Avatar
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    That would be great Erik.

    I just brought it in to the oven. The weather outside is nice but we have scattered thunderstorms. When the wind picks up I cannot keep a steady low temp.

    Moved into the oven wrapped fully in tin foil. Set oven to 190.



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    tackit's Avatar
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    nice color.

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    Erik's Avatar
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    looking pretty good so far Brian!
    2003 JD 4110, FEL, 60"MMM, 54" Blade, 46 Backhoe, MCS, BB2060
    1989 JD 332, 50"MMM

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    Brian's Avatar
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    So it hit 191. Here is a pic of it. I am scared that it was not in long enough....... 7.5 hours for 5 pounds....

    Looks and smells good....

    Looks like its time to take a slice and see.



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    Brian's Avatar
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    Simply Amazing...... I must have got crazy lucky. Its moist, tender and tasts great! Also almost gone....



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    kjung17's Avatar
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    Makes my Crock Pot roast and taters look pretty lame. Now, I'm gonna have to get a brisket, this week.
    Thanks,
    Kevin

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    looks mouth watering tasty from here.

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    Brian's Avatar
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    Quote Originally Posted by kjung17 View Post
    Makes my Crock Pot roast and taters look pretty lame. Now, I'm gonna have to get a brisket, this week.
    I hate to ask this in your crazy busy season, but if you do a brisket, would you post up how you did it so I can try something different next time?

    This goes to anyone!

    I like trying anything different on the grill.



    Brian

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    Nice smoke ring on that brisket. Looks like you nailed it. The brown sugar rub, I use, will form sort of a crust on the meat. I'll keep track of what I put in it, this time. Lol. I haven't replaced my grill after the storm killed it. So it will probably go in the oven. Does anyone have any chicken gizzard creations? I make them in a pressure cooker with some gravy and serve them over egg noodles. The kids love it.

    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.

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