First  Prev  1  2  Next  Last
Post Reply BBQ Brisket Roast
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 4/30/11 , edited 5/2/11
Brisket is a tough piece of meat, but it has great flavor. So, first we're gonna need this....
and I mean both of them. Also, you got to have the brisket...
so fire up the pit. Get a big dish, some olive oil, salt, and black pepper, (this is time consuming not complicated) and don't be shy with any of it...
Start preheating the smoker right about now, set it for 180° F. If you don't have a smoker Preheat your oven to the same temp. Usually that's the warm setting. Let the grill get hot, and I mean HOT!
What we want to do is sear the meat, not cook it. We want to seal this bad boy up tight. So spray some Pam on the grill and let her go...NO FORKS. If you punch holes in it all the juice leaks out. I'm using a silicone oven mitt.

Drop the roast on fat side down first, bout 6 or 7 minuets.
Flip it over after it's charred and repeat. We're trying for well done for about a 1/16 of an inch. Next stop is the smoker. She stays here under heavy smoke for 4 hours.Fat side up.
I'm using a Bradley smoker, but any of them will do the job..
Again if your not using a smoker go straight to the oven. Well I was gonna say I'll see you in 4 hours but it took 2 to get this post out. So see you in 2 hours for the next step. = )
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 4/30/11
Oh yea, like I said this takes time, and I'm doing this to show a basic technique to some of my buddies here at CR. When you do this for for your friends and family, this is tomorrow's fair. So seeing as how you got this nice hot pit that you've used for a whole 16 minuets. bust out some steaks, hamburgers, or even hot dogs for tonight. Anythings good = )
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 4/30/11 , edited 5/2/11
All right then. Step 2. For those of you that don't have a smoker, this is easy. Don't do anything, you just have to wait....We didn't brine this, so 4 hours of smoke is all your gonna get. the next step is the finishing step. We're tenderizing the meat at this point. Preheat your oven to 180° F, This little jewel is a lab oven so it's in C. 82° C, Hey it was free.

So there we are.

Pop open the smoker.

Very nice.

And in it goes, and if you stick a thermometer in at this point don't take it out it will leak.

That's it for now. See you in about 10 hours. See, wasn't Step 2 easy? = )
Posted 5/1/11


This is like so awesome! Im proud that you shared your talent with all!*huggles* Your such a doll! You should share more of your talent because well you make it seem so easy. Your good at it! I would add frdsh garlic to my rub though
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/1/11 , edited 5/1/11
Step 3, Okay here's the big finish. Its been cooking for 10 hours, and the temp inside is.......

done. That's perfect , remember this is a brisket not prim rib...

You will notice that there's very little drippings. Because we seared it, all those juices get sealed inside. all that's left now is the sauce.



Now back in for another 30 minuets, and it'll be 12:39 here which is right on time. So in a few will cut this baby up.
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/1/11

ChildofNight wrote:



This is like so awesome! Im proud that you shared your talent with all!*huggles* Your such a doll! You should share more of your talent because well you make it seem so easy. Your good at it! I would add frdsh garlic to my rub though


Anytime L, See I told you it was gonna take awhile. = )
The rest of the spices are in the sauce, like it says on the bottle, The Sauce Is The Boss. = )
Posted 5/1/11 , edited 5/1/11

Your extremely efficient and organized. This is a very good example of how to do it up right. I wonder where they sell that sauce around here I cant believe you dont make your own sauce!
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/1/11

ChildofNight wrote:


Your extremely efficient and organized. This is a very good example of how to do it up right. I wonder where they sell that sauce around here I cant believe you dont make your own sauce!


I do make my own sauce, it's not as good. = )

Sweet Baby Ray's Inc. P.O. Box 31250 Chicago IL.60631-0250
Website: www.sweetbabyrays.com
1-877-729-2229
Posted 5/1/11

stretch3 wrote:


ChildofNight wrote:


Your extremely efficient and organized. This is a very good example of how to do it up right. I wonder where they sell that sauce around here I cant believe you dont make your own sauce!


I do make my own sauce, it's not as good. = )

Sweet Baby Ray's Inc. P.O. Box 31250 Chicago IL.60631-0250
Website: www.sweetbabyrays.com
1-877-729-2229


Thank You! XD
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/1/11 , edited 5/19/11
TaaaDaaa!! I think these are pretty self explanatory...Oh yea, cut this up careful because the juice runs everywhere as soon as you start.



So from start to finish it took 15 hours. This is how you do a plain no frills roast. We'll try a pastrami next time, that's got lots of frills, but you cook it almost the same way.
Now if you'll pardon me, I have to go hurt myself.= )
Creator
116331 cr points
Send Message: Send PM GB Post
F / At the studio.
Offline
Posted 5/2/11
Noe THAT was absolutly beautiful! My mouth is watering! (I love Sweet Baby Rays bbq sauce too!) Wowy. Maybe someday we will have the time to buy a smoker and actually try some of these things out! I REALLY want to! mmmmmmm good! Thx Stretch!
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/2/11 , edited 5/2/11

LegendarySucker wrote:

Noe THAT was absolutly beautiful! My mouth is watering! (I love Sweet Baby Rays bbq sauce too!) Wowy. Maybe someday we will have the time to buy a smoker and actually try some of these things out! I REALLY want to! mmmmmmm good! Thx Stretch!


You don't need a smoker for this one, but it sure doesn't hurt. An oven works just fine. Now I gotta go edit step 1.... NO FORKS after you sear it . If you punch holes in it all the juice leaks out.

Oh, there is one extra step you can take with this. Slice it up into 3/4 inch pieces, fire the grill back up, dose the slices with sauce, and put some grill marks on em. For the oven only style, this is a good way to get some smoke flavor. = )
Moderator
2629 cr points
Send Message: Send PM GB Post
M / Washington in mind
Offline
Posted 5/10/11
you could also probably use some liquid smoke early on... if you want a smokey flavor for a oven done recipe....

Awesome stuff man... I got friends who do their family reunion down in your yonder state... and they are always raving about the food... very very awesome to get to see it broken down...

I would probably like child said want to try and make a sauce... or add to the rub.... indeedy... but yours looks like it would be able to be paired nicely with a lot of different things...

could you shred it for sandwiches... or does it only do slices well?
Posted 5/10/11
Ill bet it melts in your mouth. makes me want to do it too....but what would my husband say if my briskit was better than his! OHHH IM SO IN!!!!MUAH HAHAHAHAAA! Hey.....you all do remember the last time I tried this with my grill I burnt my eyelashes off while I was lighting it! *looks innocently at LS* I think I know what I did wrong. I think. I wonder how I can get my grill that hot. AND OMG should I spray the Pam before I light the grill. Not that Im scared or anything...hell I even moved the damn thing away from the house! LETS GO!!!!!!* going shopping.*
Cook
80437 cr points
Send Message: Send PM GB Post
56 / M / Plaquemine, Louis...
Offline
Posted 5/12/11 , edited 5/13/11
Well, Im glad everyone likes it.......... so far. = )
First  Prev  1  2  Next  Last
You must be logged in to post.