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Old 03-17-2007, 07:13 PM   #11
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Thanks Sizz, VB, Corey, & QSis!

Qsis, we do have a smoker so that is an option. Especially since the weather is so nice & hubby will have some extra time on his hands.

I'm getting more & more excited about cooking this thing now!
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Old 03-17-2007, 07:27 PM   #12
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You're welcome!

Alton Brown made homemade corned beef with one of those cuts. But he used salt peter to keep the meat pink.
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Old 03-17-2007, 09:40 PM   #13
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QSis,
My husband grilled some brisket in our pit for over 3 hours (wrapped in heavy foil) but it turned out dry. It was a bit tender but we missed something. What do you suggest we turn our pit into a smoker? We have the smoking chips and all, we just have no experience in smoking meats.
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Old 03-17-2007, 09:45 PM   #14
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Quote:
Originally Posted by crewsk
I love my hubby to death but sometimes I wonder what he's thinking. He went to the store today & came home with a 13 lb. beef brisket. (He walked in the door & said honey, I have a surprise for you! Then he hands me a bag with this huge hunk of meat in it! ) For the 4 of us, that's a lot of meat, not to mention, I have no idea what to do with it!! I've heard that brisket can be very tough if not cooked properly, so I need help cooking it properly. What temp, how long, what internal temp should I be looking for when it's done, seasonings, etc.? Anything would be helpful at this stage in the game.
Send what you can't use to me. I'm sure Buck and I will find a wonderful use for it.
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Old 03-17-2007, 09:59 PM   #15
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Quote:
Originally Posted by Dina
QSis,
My husband grilled some brisket in our pit for over 3 hours (wrapped in heavy foil) but it turned out dry. It was a bit tender but we missed something. What do you suggest we turn our pit into a smoker? We have the smoking chips and all, we just have no experience in smoking meats.
Tell us about your pit, Dina.

When you say "grilled", that sounds like you may have cooked the meat over direct heat, at a higher temperature.

Smoked brisket is traditionally cooked using indirect heat at a lower temperature. And, it is the one of the trickier cuts to cook correctly, so that you get a tender, juicy product.

Lee
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Old 03-17-2007, 11:46 PM   #16
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Originally Posted by VeraBlue
Internal temp is of little use in this case because it will have reached the required safe temperature long before you are going to serve it.
If you smoke it, you want the internal temp of the brisket to reach about 190 - 200 degrees F. Once the internal temp reaches that level, you know that the collagen has converted over to gelatine, rendering a tough cut into a tender cut.

crewsk, let us know what you do and the results. I'm thinking about doing a brisket for my family here soon.
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