 |
08-30-2007, 05:49 PM
|
#1
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
Another brisket question
My husband is an experienced smoker, but he's never done a brisket before. I've been hounding him to give it a try, so he's done all kinds of research, and is going to smoke 2 of them this weekend. The party is Sunday, but he's going to smoke the briskets Saturday, giving them a rub, and occasionally spritzing them with apple cider while they are smoking.
Then Sunday, he'll finish off the foil wrapped briskets in the oven, while he smokes 12 sides of ribs and a couple of 2 lb. "fatties" (roll style breakfast sausage dredged in seasonings and smoked whole).
Do any of you have suggestions for rubs? Should he put some kind of sauce on the meat when he puts it in the oven? Do you have any other words of wisdom for him?
I thought I would make horseradish sauce for a condiment, and perhaps also serve a small bowl of straight horseradish. What other condiments would you use with brisket?
__________________
We get by with a little help from our friends
|
|
|
08-30-2007, 08:48 PM
|
#2
|
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
|
Constance, I rub my briskets with some kind of BBQ rub and finish them with BBQ sauce. Though horsey sauce is a great choice, too, served at the table.
I would probably add some beef broth to the foil, with maybe a SMALL amount of cider, before heating it in the oven.
Lee
|
|
|
08-30-2007, 08:52 PM
|
#3
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
I would use a good vinegar-base with some ketchup in it bbq sauce. If you need one holler. To me that is still part of the food group "BBQ". and BBQ needs a sauce with a nice vinegar base.
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
08-31-2007, 10:47 AM
|
#4
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
Thanks for your suggestions. Kim's decided to go ahead and finish the brisket off in one cooking, even if it runs late, as he's concerned about spoilage. They'll go in the smoker about 5:00 AM.
He's just finished trimming up the briskets and rubbing in the seasoning, and they already look good enough to eat.
Qsis, that's a beautiful piece of meat!
Kitchenelf, the sauce he has planned has catsup, vinegar, brown sugar, Worchestershire sauce, and a little of the rub in it. I'd be interested to see how it compares to yours, if you don't mind.
__________________
We get by with a little help from our friends
|
|
|
08-31-2007, 10:55 AM
|
#5
|
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
|
What time Sunday? This sounds too good to miss!
Constance, be sure to let us know how the brisket experiment turns out.
__________________
Wine is the food that completes the meal.
|
|
|
09-03-2007, 05:41 PM
|
#6
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
June, I wish you could have been here! The brisket was wonderful...tender, juicy and flavorful. Kim's ribs were fantastic, as always, and the fatties were tasty too. They made a great nibble for the guests while he was finishing up everything else.
When he was slicing the brisket, one of our lady guests commented on the nice bark and smoke ring he'd gotten. Come to find out, she's an official BBQ judge in her spare time. After she'd eaten the brisket and the ribs, she told him that he should consider competing, as he really had something good going. All the rest of us knew was that it sure was good!
We also had Killer Baked Beans, potato salad, slaw, deviled eggs, Oreo pie, and pumpkin cake with a cream cheese frosting/glaze.
Nobody ever leaves my home hungry.
__________________
We get by with a little help from our friends
|
|
|
09-03-2007, 06:50 PM
|
#7
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,402
|
OK that settles it. BBQ at Constance and Kim's place!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
09-03-2007, 07:21 PM
|
#8
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
Would you all like Jello shots to go with?
__________________
We get by with a little help from our friends
|
|
|
09-03-2007, 07:26 PM
|
#9
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
By the way, everyone needs to bring a dish. What would you bring, Andy?
__________________
We get by with a little help from our friends
|
|
|
09-03-2007, 07:28 PM
|
#10
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,402
|
I'll bring the potato salad and the cheesecake.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
09-03-2007, 07:33 PM
|
#11
|
Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,222
|
Buck and I will bring tri-color coleslaw and homemade Dutch chocolate chip nut ice cream.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
|
|
|
09-04-2007, 09:42 AM
|
#12
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
Sounds like we've got a party!
__________________
We get by with a little help from our friends
|
|
|
09-04-2007, 09:47 AM
|
#13
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
I'm going to bring some asparagus wrapped in prosciutto and goat cheese with a dijon/red wine vinegar/chive drizzle and some grilled baguette slices with goat cheese, pesto, and roasted red peppers. I think we need a good homemade white sangria to drink - mine makes 100 servings so I'll just bring that.
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
09-04-2007, 09:58 AM
|
#14
|
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
|
Quote:
Originally Posted by QSis
Constance, I rub my briskets with some kind of BBQ rub and finish them with BBQ sauce. Though horsey sauce is a great choice, too, served at the table.
I would probably add some beef broth to the foil, with maybe a SMALL amount of cider, before heating it in the oven.
Lee
|
 DANG, LEE! You've got some skills!
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|