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Guest
Guest
Hi, I'm planning to do a brisket, around 5 lbs, this weekend. It'll be my first ever. Any advise?
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G
Guest
Guest
Ron, here is a link to another thread on the VWB that talked a lot about smaller briskets:
http://tvwbb.101inc.com/tvwbubb/Forum4/HTML/000235.html
To summarize:
A 5lb brisket is on the small side for smoking purposes. Typically they trim all the fat off, which you need for the self basting effect. I think Jim Minion suggests laying bacon on the top of the brisket to give it a fat cap, or at least doing a butt on the top rack and the brisket on the bottom. Otherwise, season with your favorite rub, fire up the smoker to 225? and cook until about 180? iternal temp or fork tender.
Good luck and let us know how it goes.
[This message has been edited by Doug Wilbur (edited 05-15-2001).]
http://tvwbb.101inc.com/tvwbubb/Forum4/HTML/000235.html
To summarize:
A 5lb brisket is on the small side for smoking purposes. Typically they trim all the fat off, which you need for the self basting effect. I think Jim Minion suggests laying bacon on the top of the brisket to give it a fat cap, or at least doing a butt on the top rack and the brisket on the bottom. Otherwise, season with your favorite rub, fire up the smoker to 225? and cook until about 180? iternal temp or fork tender.
Good luck and let us know how it goes.
[This message has been edited by Doug Wilbur (edited 05-15-2001).]
Jim Minion
TVWBB Emerald Member
I've been using wet rubs lately and really like the results. Back in October one recipe was posted in the Chris's recipe section.
I been using my normal rub and worch. sauce for moisture. Everyone one of the briskets have finished very moist.
Cooking a pork butt over a brisket always helps, Pork Fat Rules.
Jim
I been using my normal rub and worch. sauce for moisture. Everyone one of the briskets have finished very moist.
Cooking a pork butt over a brisket always helps, Pork Fat Rules.
Jim
Kevin Taylor
TVWBB All-Star
Jim...
I have also gone to a wet rub. I am using some of the Country Bob's All-Purpose Sauce and horseradish and my Outback Steakhouse seasoning...VERY good results!
I have also started cooking the flats only. They only take about 1 hour/lb. and there is damn near no waste on them...this is especially nice for the contests.
This weekend will tell all!
Stogie
I have also gone to a wet rub. I am using some of the Country Bob's All-Purpose Sauce and horseradish and my Outback Steakhouse seasoning...VERY good results!
I have also started cooking the flats only. They only take about 1 hour/lb. and there is damn near no waste on them...this is especially nice for the contests.
This weekend will tell all!
Stogie
G
Guest
Guest
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR><font face="Verdana, Helvetica, Arial" size="2">Originally posted by Doug Wilbur:
Ron, here is a link to another thread on the VWB that talked a lot about smaller briskets:
http://tvwbb.101inc.com/tvwbubb/Forum4/HTML/000235.html
To summarize:
A 5lb brisket is on the small side for smoking purposes. Typically they trim all the fat off, which you need for the self basting effect. I think Jim Minion suggests laying bacon on the top of the brisket to give it a fat cap, or at least doing a butt on the top rack and the brisket on the bottom. Otherwise, season with your favorite rub, fire up the smoker to 225?nd cook until about 180?ternal temp or fork tender.
Good luck and let us know how it goes.</font> <HR></BLOCKQUOTE>
I'm fortunate enough to know a good butcher who cuts and trim as told in front of him.
Ron, here is a link to another thread on the VWB that talked a lot about smaller briskets:
http://tvwbb.101inc.com/tvwbubb/Forum4/HTML/000235.html
To summarize:
A 5lb brisket is on the small side for smoking purposes. Typically they trim all the fat off, which you need for the self basting effect. I think Jim Minion suggests laying bacon on the top of the brisket to give it a fat cap, or at least doing a butt on the top rack and the brisket on the bottom. Otherwise, season with your favorite rub, fire up the smoker to 225?nd cook until about 180?ternal temp or fork tender.
Good luck and let us know how it goes.</font> <HR></BLOCKQUOTE>
I'm fortunate enough to know a good butcher who cuts and trim as told in front of him.
Jim Minion
TVWBB Emerald Member
Stogie
The Outback Rub is this a copycat rub or are you buying it?
I don't know the sauce your talking about but horseradish and beef were created for each other.
Jim
The Outback Rub is this a copycat rub or are you buying it?
I don't know the sauce your talking about but horseradish and beef were created for each other.
Jim
Kevin Taylor
TVWBB All-Star
Hi Jim!!
As you know, I help run another recipe board and we deal in some clones. The Outback is a clone but is VERY good and my neighbors tell me it is the same as the Outback...how they know this I have no idea!!
Country Bob's is like a sweetened A-1 steak sauce. I know him and have about a hundred "free bottle" coupons. His web site is www.countrybobs.com He has a store locator and will send you free coupons as well.
Here is the Outback seasoning......
Stogie
__________________________________________
Outback Steakhouse Beef seasoning
2 teaspoon(s) Salt
1 teaspoon Paprika
1/2 teaspoon Black pepper, coarsely ground
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
dash Coriander
dash Turmeric
PREPARATION:
Mix together and use on any beef.
As you know, I help run another recipe board and we deal in some clones. The Outback is a clone but is VERY good and my neighbors tell me it is the same as the Outback...how they know this I have no idea!!
Country Bob's is like a sweetened A-1 steak sauce. I know him and have about a hundred "free bottle" coupons. His web site is www.countrybobs.com He has a store locator and will send you free coupons as well.
Here is the Outback seasoning......
Stogie
__________________________________________
Outback Steakhouse Beef seasoning
2 teaspoon(s) Salt
1 teaspoon Paprika
1/2 teaspoon Black pepper, coarsely ground
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
dash Coriander
dash Turmeric
PREPARATION:
Mix together and use on any beef.
Jim Minion
TVWBB Emerald Member
Stogie
Thanks for the rub recipe, I am getting the goldmine, enjoy it, good work.
Good luck in Mn this weekend.
May you get 6 judges that love your food this weekend!!
Jim
Thanks for the rub recipe, I am getting the goldmine, enjoy it, good work.
Good luck in Mn this weekend.
May you get 6 judges that love your food this weekend!!
Jim
Dave Estrem (Savory Dave)
TVWBB Fan
Hey Guys:
Had a great Mop recipe come my way from a customer. It's made to be mopped over steak, but can also be used for the mushrooms you're going to saute as well.
1 Cup Soy Sauce
Juice of 1 Lemon
1/2 Stick Butter
1 Tsp Garlic Salt
Simmer for 5 minutes and mop over steaks 10 minutes before grilling, and mop as you're grilling.
My family threatened me with Mutiny if I ever forget to use it.
Weber Dave
Had a great Mop recipe come my way from a customer. It's made to be mopped over steak, but can also be used for the mushrooms you're going to saute as well.
1 Cup Soy Sauce
Juice of 1 Lemon
1/2 Stick Butter
1 Tsp Garlic Salt
Simmer for 5 minutes and mop over steaks 10 minutes before grilling, and mop as you're grilling.
My family threatened me with Mutiny if I ever forget to use it.
Weber Dave
Dale Groetsema
TVWBB Super Fan
Stogie,
Good luck in MN this weekend--sorry I cannot make it. Thanks for rub recipe--will have to check that out
Dale
Good luck in MN this weekend--sorry I cannot make it. Thanks for rub recipe--will have to check that out
Dale
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