Brisket Followup

[BigSmoker]

Well my weekend brisket turned about just a little above fair. After some questioning it appears my brisket was a "no roll" brisket. A no roll basically means the animal was defective(broken bone or anything) in some way and was USDA inspected but not graded. Anyway it was most definitely a poor select cut. So I have a brisket that I don't think will become a lot better even if I cook it until it can be pulled. I was thinking about doing baked beans with the brisket added for some flavor. I need a good recipe or any other suggestions or I guess its going to the dogs.

[1044]

Choose your favorite rub. All who use Bill's rub swear by it. I haven't had the time to get by to pick some up, so I use Texjoy Steak Seasoning. Anywho... rub that stuff in/on heavily.

Put it on the smoker at about 225-230°. I go fat side up, others do fat side down, some flip half way through, which means it doesn't matter. I take mine to 200° internal, measured in the thickest part of the flat. It's fall apart tender. Others take it off in the 180-90's for slicing. I don't see how it gets any better.

Most of the time people complain about brisket quality, it seems they took it off the rack at about 160-170°, thinking it would never get done. Patience, patience, patience. Good Q is kinda like raising a kid....it takes time. The good thing about Q, though, is no screaming and no dirty diapers.

[Woodman]

Jeff, stay away from "select" cut briskets! I use "choice" and have never had a bad one. I take it , you've cooked her already and just want to know what to do with it now? What is wrong with it? Tough? It won't get any less tough in beans. Toss it and start over! Did you follow all the directions you got here? Take it to 160, foil, take it to 185-200? Rest it for an hour or two in the foil in a cooler? We'll get you cookin great brisket yet buddy and when you do? It's a religious experience that'll bring tears to yer eyes :cry: :cry: Woodman

[BigSmoker]

Guys I've cooked more briskets than I got teeth(ha ha I got em all) fingers and toes. Always used choice before. It looks like Sam's here has changed brands. The new brand is National Beef and this was by far the worst brisket I've ever smoked. I just asked about cooking directions before to see how opinionated yall were. I guess its trash cause I ain't gonna eat it.
The recipe I want is for the beans:D, Texas Style Pintos that is.

[Woodman]

Oh , BS you were just pullin our legs were ya? Real funny! :lol: :lol: I guess you found out that we are pretty opinionated! Woody

[1044]

Actually, I use a different method for leg. I ain't gonna post it here though! 8) 8)

[Woodman]

:lol: :lol:

[Race R Us]

looks like someone got jokes :lol: :lol: :lol:

[redneck cooker]

I dont think were up to hearin about how you prepare leg! :shock: :shock: :shock:

What a bad mental picture :!: :roll: :roll: :roll:

[BigSmoker]

Oh , BS you were just pullin our legs were ya? Real funny! :lol: :lol: I guess you found out that we are pretty opinionated! Woody

I always like to know how deep the water is before I just go and jump in.

[Buckeye]

Oh , BS you were just pullin our legs were ya? Real funny! :lol: :lol: I guess you found out that we are pretty opinionated! Woody

I always like to know how deep the water is before I just go and jump in.

Purdee deep in heer! :shock: :wink:

[Mac]

Over our heads, for sure! :lol:

[Buckeye]

Over our heads, for sure! :lol:

Well yers fer shur :twisted: :D :D :lol: (sorry coodn't hep myself)

[bigwheel]

Well aint nothing intrinsically defective with "no roll" briskets. They just as you say aint been graded which lowers the cost. Dont mean the cow had a broke leg or sumthing exotic like that. Most Q joints like em cuz it reduces their food cost and increases the yield since they tend to be leaner than choice. Couldnt be any worse than select. Should cook up about like any other brisket. In the smoke to about 160-170 and in the foil with some good tasting sop till it dies and gives up.

bigwheel


Well my weekend brisket turned about just a little above fair. After some questioning it appears my brisket was a "no roll" brisket. A no roll basically means the animal was defective(broken bone or anything) in some way and was USDA inspected but not graded. Anyway it was most definitely a poor select cut. So I have a brisket that I don't think will become a lot better even if I cook it until it can be pulled. I was thinking about doing baked beans with the brisket added for some flavor. I need a good recipe or any other suggestions or I guess its going to the dogs.

[Mac]

Buckeye,

OUCHHHHHHHHHHHHHHHH! Like Curly said so succinctly, "I resemble that remark"! :lol: :lol: :roll: :roll:

[Buckeye]

Iz there any truth to a "left-handed brisket"/"rite-handed brisket" (whichever) bein more tender than tha other side? :roll: ....Or r u Tecksus boyz yankin them Yankees chains? :? :roll:

[Mac]

Something about the steer laying on his left side more than the right side, I think.

:? :? :?

[Buckeye]

Something about the steer laying on his left side more than the right side, I think.

:? :? :?

Yeah, that's whut I heer....but iz there any truth in it? :roll: :? :twisted:

[herper]

aint the water thats deep around here. lets just say no constipated bulls around here.
Herper

[cudaman]

Somethings deep???keep it coming,
let it fly, no don't, that will draw flies.
what a nice place to visit someday soon. :wink:

[redneck cooker]

So Bucky if a steer stood on its back legs or on its head all its life would both briskets be the same??? :shock: :shock: :shock: :twisted: :wink:

[Mac]

Cudaman,

Hot damn, where you been?

8) 8)

[Buckeye]

So Bucky if a steer stood on its back legs or on its head all its life would both briskets be the same??? :shock: :shock: :shock: :twisted: :wink:

Yo dawg....that's deep 8) 8)
Gotta consider whut hoof he tosses back hiz 40's wif. :)