FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Serious brisket problem

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods
View previous topic :: View next topic  
Author Message
NorwegianWood
Newbie


Joined: 24 Feb 2011
Posts: 53
Location: Norway

PostPosted: Tue Aug 12 14 4:20 am    Post subject: Serious brisket problem Reply with quote

Hi folks!

I have a problem that's been haunting me for a few weeks now. This saturday I will be forced to smoke a 6 pound slice of a brisket that I'm pretty shure will be of terrible quality. It will be very low on fat/marbeling, it will not be matured enough and it will be from a type of cow not really suitable for any meat production... (Read: milking cow).

I've had experience with these cuts a couple of times - and it has allways been a disaster.

My only plan is pretty basic, but it will probably not be enough:
Inject with salty stock, rub, smoke on 250F to the stall, crutch, keep going to 200 and rest for an hour. I suspect the process will take about 8-10 hrs? Small cut...

Or would it be a better idea to just smoke the hell out if it and use the full 15 hrs that is available to me?

Or take the heat down some more?

I would highly appreciate any thoughts on the subject.

And sorry for the poor spelling...
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Tue Aug 12 14 5:23 am    Post subject: Reply with quote

Do you have access to some more beef fat?

If you can get some fat, put the fat over the top of the brisket an allow the rendering fat to help baste the meat for you.

You can also use pork fat in the same way, or you can use a larding needle and pierce the brisket with the fat.

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-beeton-larding
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2115
Location: Parts unknown

PostPosted: Tue Aug 12 14 6:28 am    Post subject: Reply with quote

Smoke it in a foil pan, save all the juices or foil it when it hits about 155-160, save them juices too. Might only take an hr a lb.


Mike Lawry.
Back to top
View user's profile Send private message
NorwegianWood
Newbie


Joined: 24 Feb 2011
Posts: 53
Location: Norway

PostPosted: Wed Aug 13 14 5:51 pm    Post subject: Reply with quote

Thanks for the input. I think i'll try both of your tips Smile
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group