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Old 04-13-2014, 06:40 AM   #31
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Originally Posted by cave76 View Post
I've never had (or even seen) BBQ brisket. Is that common where you live or just common in your family?m Any recipe for it or do you just cook by the seat of your pants?

Cave, Brisket is one of the "Big 4" when it comes to barbecuing, along with Pork Ribs, Pork(shoulder/butt) and chicken. It takes on a whole different flavor when it is bbq'd and takes well to a smokey flavor. Plus it looks so beautiful carved when it is properly cooked.

Here is a googled picture. The pinkness shows how deep the smoke is absorbed into the meat. Very different than oven baked.

Barbecuing a Brisket is one of the great challenges I have yet to attempt.
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Old 04-13-2014, 10:47 AM   #32
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Originally Posted by Whiskadoodle View Post
Cave, Brisket is one of the "Big 4" when it comes to barbecuing, along with Pork Ribs, Pork(shoulder/butt) and chicken. It takes on a whole different flavor when it is bbq'd and takes well to a smokey flavor. Plus it looks so beautiful carved when it is properly cooked.

Here is a googled picture. The pinkness shows how deep the smoke is absorbed into the meat. Very different than oven baked.

Barbecuing a Brisket is one of the great challenges I have yet to attempt.

Oh my goodness! Why did I look at that picture? Marvelous!
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Old 04-13-2014, 10:50 AM   #33
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Chief, hot dogs have to be charred black. When it's too cold to fire up the grill, DH holds them over the gas range. Heck of a mess to clean up, but very tasty!
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Old 04-13-2014, 12:42 PM   #34
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Here is a googled picture. The pinkness shows how deep the smoke is absorbed into the meat. Very different than oven baked.

Barbecuing a Brisket is one of the great challenges I have yet to attempt.
Can a brisket be BBQ'd medium rare? Or is it too tough? I may have a different tough factor than others----- I like meat to be very tender. Or perhaps it could be sliced very thin, like I do for a BBQ tri-tip.
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Old 04-13-2014, 12:46 PM   #35
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Chief, hot dogs have to be charred black. When it's too cold to fire up the grill, DH holds them over the gas range. Heck of a mess to clean up, but very tasty!
CarolPa------ Charred black hot dogs? Charred black anything? You and my ex-husband would have made a perfect pair! He charred everything black----- into cinders. His toast was Toast Flambe!

But it did work out o.k. sometimes. If something got burnt I would put it on his plate and then make another one just right for me. Jack Sprat theory.
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Old 04-13-2014, 01:44 PM   #36
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Can a brisket be BBQ'd medium rare?...

Brisket is usually smoked/cooked for over 12 hours to ensure tenderness. Like a pot roast, brisket benefits from long cooking times.
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Old 04-13-2014, 01:45 PM   #37
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Brisket is usually smoked/cooked for over 12 hours to ensure tenderness. Like a pot roast, brisket benefits from long cooking times.
Thanks----- that let's me out for BBQ brisket. But it does sound truly delicious.
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Old 04-14-2014, 06:54 AM   #38
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You want the whole packer for smoked brisket. The flats I've seen offered have had the majority of fat removed. Bad news for a moist end product.
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Old 04-14-2014, 06:58 AM   #39
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CarolPa------ Charred black hot dogs? Charred black anything? You and my ex-husband would have made a perfect pair! He charred everything black----- into cinders. His toast was Toast Flambe!

But it did work out o.k. sometimes. If something got burnt I would put it on his plate and then make another one just right for me. Jack Sprat theory.

Hot dogs are the only thing we like charred black. Oh yeah, sometimes smoked sausage, too. One time we were having a family cookout and my husband was grilling. He cooked ALL the hot dogs charred black and everyone was complaining that "Dad burned the hot dogs!" He thought because he like them that way that everyone did.
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Old 04-14-2014, 11:38 AM   #40
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I have tried many recipes for bbq chicken but the best I have come across has been Bobby Flay's . It is my favorite....
Pretty common style of recipe but just the right combination of spice and tang IMHO.
Rub:
  • 2 tablespoons non-iodized salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 whole chickens, skin removed and separated into white and dark meat parts
Sauce
1/2 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1 tablespoon hot sauce
The rub is almost identical to my rub, minus the sage and add cayenne.
I don't put the sauce on while its on the grill, so we use a finishing BBQ sauce.
The BBQ sauce we use is a combination of NC and SC style. Has mustard and ketchup in the ingredient list. And more vinegar.
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