Brisket

The place to hang out and chat about anything and everything that doesn't fall under our other categories.

Re: Brisket

Postby clairbare » 28 Jan 2011, 18:09

Think we will just take John up on his offer :) pop an order in to him before we plan a smoke, then a trip down to Brighton, maybe a sneaky taster of his cook for the day :lol:
User avatar
clairbare
Twisted Firestarter
Twisted Firestarter
 
Posts: 376
Joined: 22 Sep 2010, 12:55
Location: Sussex

Re: Brisket

Postby joker smoker » 12 Feb 2011, 01:34

Here's a nice little article on my favourite chunk of beef...http://www.barbecuen.com/brisket.htm
User avatar
joker smoker
Rubbed and Ready
Rubbed and Ready
 
Posts: 690
Joined: 20 Oct 2009, 11:55

Re: Brisket

Postby Chris__M » 12 Feb 2011, 16:51

Steve wrote:Don't overdo it on the seasoning with brisket. I like my beef to taste like beef :lol: A simple salt and pepper rub is delicious on brisket, or use the copycat recipe for Lawry's on here and use seasoned salt and cracked black pepper. You don't want a sweet rub that's the main thing.

I like to add a good shake of paprika into my salt and pepper.
Chris__M
Rubbed and Ready
Rubbed and Ready
 
Posts: 676
Joined: 30 Jul 2010, 22:28
Location: Market Deeping, Lincolnshire

Re: Brisket

Postby Steve » 12 Feb 2011, 17:56

Yup, a shot of paprika is good with S&P is good.
User avatar
Steve
Site Admin
Site Admin
 
Posts: 1828
Joined: 17 Oct 2009, 12:17
Location: Reading, Berkshire, UK.

Re: Brisket

Postby Vic. » 15 Feb 2011, 20:00

[quote="clairbare"]Image

The bit of meat on those photos looks like a cut of bottom silverside, its got a triangle shape. I've cooked silverside before and it needs to be cooked slow to 185- 195F, its got tuff sinues running through it.

not sure whether brisket and bottom silverside is the same thing, it could be. I would ask your butcher not to take the fat off it, claire. He's dressing it up to sell it like sirloin or rib-eye

http://www.ehow.co.uk/how_4868784_cook- ... ooker.html
Vic.
Twisted Firestarter
Twisted Firestarter
 
Posts: 435
Joined: 03 Feb 2011, 23:20
Location: N.Ireland.

Re: Brisket

Postby Batch » 09 Dec 2016, 07:47

Sorry for the thread bump, but it answered my noob question perfectly so thanks.

swind_ed, if you are still around and still buying brisket off the same butcher - may I ask who you use? I'm also in Swindon, just bought a proq Frontier and after I've used it for a few(!) practice burns am keen to give brisket a go.
Batch
Still Raw Inside
Still Raw Inside
 
Posts: 9
Joined: 04 Dec 2016, 17:05
Location: Swindon

Re: Brisket

Postby TakingtheBrisket » 11 Dec 2016, 21:10

Batch wrote:Sorry for the thread bump, but it answered my noob question perfectly so thanks.

swind_ed, if you are still around and still buying brisket off the same butcher - may I ask who you use? I'm also in Swindon, just bought a proq Frontier and after I've used it for a few(!) practice burns am keen to give brisket a go.


Think ed gets his meat from a sponsor now. If you're on facebook join this group on there and ask james lowe or mark burley. Alot of us get meat from them for comps
User avatar
TakingtheBrisket
Got Wood!
Got Wood!
 
Posts: 230
Joined: 14 Jan 2014, 17:43

Re: Brisket

Postby Batch » 21 Dec 2016, 09:46

OK, thanks
Batch
Still Raw Inside
Still Raw Inside
 
Posts: 9
Joined: 04 Dec 2016, 17:05
Location: Swindon

Previous

Return to Anything Butt

Who is online

Users browsing this forum: No registered users and 6 guests

cron