New way to cook brisket !
Or new to me anyway![;)]
I marenated it for about 4 hours took it out of the marenade and seasoned with my favorites (garlic pwder,onion powder, celerey salt, ect), stuck it in the crockpot over night with about 1/2 cup liquid meskite smoke and about 2 cloves crushed garlic.
I just sampled it and it is super moist and very tender!
I will be shredding it in another couple hours for BBQ beef sandwiches for dinner tonight![:p][:p][:p][:p][:p][:p]
I marenated it for about 4 hours took it out of the marenade and seasoned with my favorites (garlic pwder,onion powder, celerey salt, ect), stuck it in the crockpot over night with about 1/2 cup liquid meskite smoke and about 2 cloves crushed garlic.
I just sampled it and it is super moist and very tender!
I will be shredding it in another couple hours for BBQ beef sandwiches for dinner tonight![:p][:p][:p][:p][:p][:p]
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quote:Originally posted by Flying Clay Disk
Yes, we do brisket in a crockpot pretty regular. It does work. The trick with brisket is to cook it a long, long, time. This helps break down the connective tissue which generally makes brisket a tough cut of meat otherwise.
We'll do brisket like this for corned beef and cabbage too.
I have allways done my corned beef brisket in the crockpot.
I had never done a regular brisket though.
It really surprised me how well it turned out. And although liquide smoke is not as good as regular smoke it does have a decent smokey flavor.0 -
1/2 cup is about 10 times to much, probably why it taste funny
next time try 1/2 cup of sweet sue with a table spoon of smoke0 -
quote:Originally posted by 1911a1fan
1/2 cup is about 10 times to much, probably why it taste funny
next time try 1/2 cup of sweet sue with a table spoon of smoke
The reciepe I found called for 1/2 cup.
It does not taste funny at all. I only stated that it is not the same as real smoke on the smoker.
Next time I think I will modify it useing 1/4 cup smoke and 1/4 cup red wine.
I like useing red wine when cooking beef. I even use red win in my water pan on my smoker.0 -
quote:Originally posted by git_r_done
quote:Originally posted by 1911a1fan
1/2 cup is about 10 times to much, probably why it taste funny
next time try 1/2 cup of sweet sue with a table spoon of smoke
The reciepe I found called for 1/2 cup.
It does not taste funny at all. I only stated that it is not the same as real smoke on the smoker.
Next time I think I will modify it useing 1/4 cup smoke and 1/4 cup red wine.
I like useing red wine when cooking beef. I even use red win in my water pan on my smoker.
must not be the same liquid smoke, the stuff used in restaurants you cannot buy anything bigger than a 6 ounce bottle, a 1/2 cup would do 10 briskets
sweet sue chicken broth is about the best thing you could use, but what do i know0 -
We smoke them over night. 0 -
We let it cool down in the frig first so it can be nicely sliced and then it goes back in the oven with the addition of barbecue sauce. 0 -
That is what I will be doing with this after it is shredded.
I prefer shredded when I'm makeing BBQ beef sandwiches.0 -
...Smoked one from about 6am Fri. morning until almost 3am, mmmmMMM!
...Must have been a BIG crock pot or an itty bitty briskit...Since a briskit takes so long to do right, I always get at least a 15 pounder to make the cooking time worth while.
I either make my own dry rub or use Adkins, and hickory 99% of the time and once in awhile pecan or mesquite...have plenty of free mesquite and pecan...[:p]
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quote:Originally posted by COLT
...Smoked one from about 6am Fri. morning until almost 3am, mmmmMMM!
...Must have been a BIG crock pot or an itty bitty briskit...Since a briskit takes so long to do right, I always get at least a 15 pounder to make the cooking time worth while.
I either make my own dry rub or use Adkins, and hickory 99% of the time and once in awhile pecan or mesquite...have plenty of free mesquite and pecan...[:p]
I do have a big crockpot! The biggest that is made (holds over 2 gallons of liquid)! But even it was only able to fit half of the brisket that I bought in it!
The other half of the brisket is in the freezer for another day.[:D]0 -
2 gallons isn't near the biggest one made, our at the restaurant was 80 gallons i would do 30+ at a time 0 -
quote:Originally posted by Flying Clay Disk
quote:Originally posted by 1911a1fan
2 gallons isn't near the biggest one made, our at the restaurant was 80 gallons i would do 30+ at a time
Wow! Now, I want one of those! Well, maybe not quite that big, but I would like to find a biggin'. Where would one find something like that, only a tad smaller...say, 10-15 gallon?
any restaurant supply company should carry them from 5-120 gallons, they call them kettle's but they're just a big crock pot, this one was a stand alone stainless unit that cost around 10 grand, you can find a smaller used unit at a used restaurant supply house, a tan gallon can be found for 1-200 bucks for an electric stand alone unit0 -
Check out FMP,........Franklin Machine Products. 0 -
quote:Originally posted by git_r_done
Or new to me anyway![;)]
I marenated it for about 4 hours took it out of the marenade and seasoned with my favorites (garlic pwder,onion powder, celerey salt, ect), stuck it in the crockpot over night with about 1/2 cup liquid meskite smoke and about 2 cloves crushed garlic.
I just sampled it and it is super moist and very tender!
I will be shredding it in another couple hours for BBQ beef sandwiches for dinner tonight![:p][:p][:p][:p][:p][:p]
I generally slice the brisket intended for BBQ sandwiches very thin, then douse it completely with a thin sauce, then refrigerate overnight, heat and serve.
I've never cooked it in a slow cooker, and I most always smear it well with mustard, after using a paper towel to pat dry, before applying the rub.0 -
There are two standards I compare any brisket to (and attempt to get mine as close as possible). Bodacious BBQ in the Marshall/Longview TX area and The Salt Lick down near Austin.
And this thread just got better because I see that Bodacious will now ship sauce. http://www.thebodaciousbbq.com/Online_Ordering.htm I used to work for a company in Marshall and always had a gallon of sauce in the fridge. After that, my sister would pick me some up on the way to visit her inlaws, but that went south and I have been without for a few years...
I'll have a gallon on the way first thing Tues!0 -
Whatever happened to this person? I think his name was Kevin. I remembered when i first started being a member of GunBroker, that he was on the forums alot... I ran across this topic, and was curious of what happened to him. 0 -
The uthor of this topic is what i mean. 0 -
quote:Originally posted by COLT
...Smoked one from about 6am Fri. morning until almost 3am, mmmmMMM!
...Must have been a BIG crock pot or an itty bitty briskit...Since a briskit takes so long to do right, I always get at least a 15 pounder to make the cooking time worth while.
I either make my own dry rub or use Adkins, and hickory 99% of the time and once in awhile pecan or mesquite...have plenty of free mesquite and pecan...[:p]
gotta get me a smoker........[:p]
tom0 -
I believe you are correct w/ the name, 47265. I haven't heard from him in a couple or so years. 0 -
quote:Originally posted by 1911a1fan
quote:Originally posted by Flying Clay Disk
quote:Originally posted by 1911a1fan
2 gallons isn't near the biggest one made, our at the restaurant was 80 gallons i would do 30+ at a time
Wow! Now, I want one of those! Well, maybe not quite that big, but I would like to find a biggin'. Where would one find something like that, only a tad smaller...say, 10-15 gallon?
any restaurant supply company should carry them from 5-120 gallons, they call them kettle's but they're just a big crock pot, this one was a stand alone stainless unit that cost around 10 grand, you can find a smaller used unit at a used restaurant supply house, a tan gallon can be found for 1-200 bucks for an electric stand alone unit
A steam kettle is deep... I think you are referring to a tilt skillet that is similar but more shallow. And they both differ from a crock pot because they can heat up to higher temperatures and brown things as well. And a 1/2 cup of liquid smoke is a lot. A teaspoon seems like a lot to me but I think liquid smoke tastes bitter anyways and would use real smoke if I want smokey flavor.0 -
quote:Originally posted by strokn47265
The uthor of this topic is what i mean.
some clash with the mgt. happened a long while back now.0
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