Never done brisket

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Re: Never done brisket

Postby nickdel » 24 Jul 2011, 08:12

The Brisket is now on and has been for about 1 hour. The internal meat temp is already at 88ºF. Considering how thin an unrolled brisket is I can imagine that it will reach 185ºF way before it's alloted 8 - 9 hours.
Is this to be expected?
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Re: Never done brisket

Postby nickdel » 24 Jul 2011, 10:22

I'm running at 225 - 235ºF and it's now at 150ºF after 3 hours :?
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Re: Never done brisket

Postby nickdel » 24 Jul 2011, 12:29

You da man..........!
The temp has stalled now at 156ºF after 5 hours. Things are looking pretty good and the beer cabinet is calling.
Still not sure whether to foil or not
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Re: Never done brisket

Postby nickdel » 24 Jul 2011, 13:47

7 hours in 174ºF
Rock'n'roll 8-)
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Re: Never done brisket

Postby nickdel » 24 Jul 2011, 13:56

How do I tell? And what do I do if it is
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Re: Never done brisket

Postby jotch » 25 Jul 2011, 10:22

dronfield BBQ Ranch wrote:
jotch wrote:Google is your friend in these circumstances...and of course personal taste, but a quick search returned a nice basic rub...you could add some cayenne pepper for a bit of heat.

1/8 cup salt
1/8 cup black pepper
1/8 cup paprika 1 TBSP granulated garlic
1 tsp dry mustard
1 tsp Accent (MSG)

No real timing on the rub, but overnight would be sufficient.



This was ok until the MSG bit, :evil: sorry am not in fav of this stuff as it is a food taste enhancer not a meat enhancer, i firmly belive that the cuts of meat used for low n slow have masses of flavour without enhancers, spices yes to give the meat a twist in taste, it's like using preservatives in food 'why' just to make it last longer, ok it's a pain to do bits but when something takes hours and hours to cook you need to do something else to do, i know :idea: make fresh relish or sauses n stuff.

Sorry but i have been cooking for many years and not used MSG, try the above without it, you prob will not taste any dif.
These are just my thoughts.

:)


Agree to some extent, I just forgot to delete that bit from a copy and paste as I don't use it either ;)

However, you're OK with salt in your cooking and that's just a food/flavour enhancer and in high volumes really, really bad for you. If you do some research into MSG it's not as bad as salt for you and it gives the Umami part of your so called 5 senses of taste. Also, no study, research or evidence supports anything bad about MSG...it's just one big urban myth. It's basically got this big stigma attached to it, but actually there's nothing wrong with it.

http://en.wikipedia.org/wiki/Monosodium_glutamate
http://en.wikipedia.org/wiki/Umami
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Re: Never done brisket

Postby dronfield BBQ Ranch » 25 Jul 2011, 16:42

Hi jotch,
I do agree with you saying about salt, 100% true.

MSG has been used for many years and used incorrectly by the food chains and other big food outlets, not saying it’s bad I was just saying that I don’t agree with using it. Sorry if you think i was having a dig I was not, I used to work in food manufacturing making burgers, sausages, etc and they used it to enhance what little meat flavour there was, so I guess my hatred of MSG comes from back then.
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Re: Never done brisket

Postby joker smoker » 26 Jul 2011, 05:34

http://www.dailymail.co.uk/femail/food/ ... taste.html
I've been contemplating using this as a slather....not cheap though!
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Re: Never done brisket

Postby jotch » 26 Jul 2011, 07:42

dronfield BBQ Ranch wrote:Hi jotch,
I do agree with you saying about salt, 100% true.

MSG has been used for many years and used incorrectly by the food chains and other big food outlets, not saying it’s bad I was just saying that I don’t agree with using it. Sorry if you think i was having a dig I was not, I used to work in food manufacturing making burgers, sausages, etc and they used it to enhance what little meat flavour there was, so I guess my hatred of MSG comes from back then.


Hi DBR,

I can understand that...it's like they often add way too much salt to alot of food in the UK, indian, japanese, etc. I've never cooked with MSG as the stigma has always put me off, but if I do I think I'd either have to hide the packaging or try and educate my BBQ food eating companions!! :lol:

I didn't think you were taking a dig, just thought you objected to MSG ignorantly...but that's not so.

Rich
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