PrintHelp for my bbq brisket!
Good morning all!
On Sunday I smoked a brisket using my gas grill....it was a small one, about 2 1/2lbs, and I had some issues during the process (ran out of propane - grill got too hot at one point). I did cook it using indirect heat for about 3 hrs, and kept the grill about 250 degrees...although at one point it did get up to 400 degrees (right after changing the propane tank).
As I was cutting the brisket Sunday I noticed it was a bit tougher than it should be. The flavor is great though....nice & smokey...with a good crust.
I'm serving it tonight, and was thinking of reheating it in a covered pan in the oven w/some beef broth. Do you think this will slow cook it longer to achieve the tenderness I desire?
I should have known better not to cook a brisket when I couldn't tend to it better...I got busy in the yard and neglected it too much I think!
Thanks!
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20 Comments:
I don't think anything will help it, other than maybe chopping it up and mixing it with sauce to mask the dryness/toughness. The problem is you got it too hot and rendered out the fat, leaving you with a dried-out hunk of beef.
deeoh1 at 8:24AM on 04/29/08
Go to "starting a food blog......" http://www.seriouseats.com/talk/2008/04/starting-a-food-blog.html
and ask the butcher!
PerkyMac at 8:50AM on 04/29/08
@deeoh1 - It's not dry at all.....in fact, it's rather moist, and there is a nice crust of the fat still on it.
It started out slow & low, only at one point during the cooking process it did get hot. It's just not as tender as it should be, perhaps because I didn't cook it long enough.
Thanks Perky! I am hoping he'll weigh in to this thread to offer advice!
mepolo at 9:12AM on 04/29/08
Personally, I'd do exactly what you mentioned - add some stock, cover and braise at a low temp until tender. You should be able to retain the smoky flavour, too! Save some for me???
PerkyMac at 9:37AM on 04/29/08
@mepolo/b> - Oh, I see. Hmmm... that's a little more puzzling then. Other than the one temp spike were you able to keep the temp fairly consistent? I assume so since it was a gas grill, but I've seen toughness when the temp was all over the map. Personally, I think 250 is a little hot but I don't think that would cause your problem.
Pardon me for asking a very basic question since I have no knowledge of your 'cue experience... How did you slice it - was it across the grain? If you didn't that could explain it.
Otherwise, I'd maybe chalk it up to the quality of the beef.
deeoh1 at 9:38AM on 04/29/08
Oops! Sorry for not closing that bold tag...
And I forgot to get back to the actual question at hand. The stock may work or maybe a vinegar or citrus-based mop? The acidity of the mop may break it down a bit.
deeoh1 at 9:41AM on 04/29/08
Brisket low and slow on a smoker, with charcole and wood is the only way to go for a good and flavoraful piece of meat, was it the point or the flat that you cooked, sounds like the point to me.....next time take it to a internal of 195 and fork test if the tines slide in the beef easly its done.
Markbb at 9:41AM on 04/29/08
@deeoh1 - yes...the temp was fairly consistent except that one spike....I think you're right though...maybe it was too high.
I'm a pretty experienced griller, and do alot of indirect heat grilling of roasts, chicken...etc...but still learning the smoking end of things. I did slice against the grain.
It might be the quality of the meat too...a basic supermarket brisket flat.
@markbb - you are right as well....I know better...this is what you get when a yankee tries to make brisket when she doesn't have the time to do it properly! lol
I'm bound & determined to do it right when I can find a good brisket up here, and my husband digs the smoker out of the garage for me!
@perky....of course I'll save you some...and some corn pudding if you'd like as well! ;-)
mepolo at 9:54AM on 04/29/08
@mepolo.......OMG, does it get any better? With the price of gas, I've decided to hitch, so it might take a little while longer, but I'll be there! You throw temptation like THAT in my face and I can't resist. Don't wait for me, but keep mine warm, 'cause I'm a comin'!!!!!
PerkyMac at 10:00AM on 04/29/08
p.s. I forgot to ask.........to which continent/country/state/province/city/town/village/hamlet am I hitching?
PerkyMac at 10:03AM on 04/29/08
One more thing mepolo when you go for a brisket get the packer thats the point and flat together, and you can make burnt ends with the point....also I dont't know what type of smoker you have, but if you make an investment on a quality smoker you'll be the talk of the neighborhood!!
Markbb at 10:25AM on 04/29/08
@perky....I'm in Angola, NY....only about an hour from Erie, PA.....how close are you to Erie?
@Markbb....I have a Brinkmann upright smoker....it was actually a premium from Marlboro back when you could save miles (yes...my hubby is one of THOSE kind of smokers :-( ) I hope to upgrade when I get more practice! We entertain alot....so I do alot of grilling in the summer. Just getting started on the smoking part! I'm going to have to start finding a good source for brisket up here....it's my favorite!
mepolo at 10:53AM on 04/29/08
Adding the broth and oven roasting for a bit should help, yeah.
One thing that I recently discovered that may help you next time: After the first half of cooking time, wrap the entire brisket in heavy duty aluminum foil, increase heat by 40 or so degrees, and finish cooking. Once it's done, let the brisket rest for at least 30 minutes. Don't worry, it'll still be PLENTY hot. After that, thin slices across the grain is the best way to go. Good luck!
NinjaFluff at 10:59AM on 04/29/08
@mepolo.....just checked mapquest and it's so close, I may ride my Schwinn. Only 6 1/2 hours by car. Better unrot those tires and add some air! You watch for me now, hear?
PerkyMac at 6:00PM on 04/29/08
lol...Perky...I'll add some air to my tires & meet you 1/2 way! I saved you some corn pudding....and some brisket too. If you don't make it, I'm afraid I'll just have to have it for lunch at work tomorrow. ;-)
The broth trick worked perfectly.....I made a quick broth w/beef base & water, and put the sliced brisket & the broth into a 2 qt casserole. I covered the dish w/foil, and put it in the oven @ 300 for about 1 1/2 hrs....the smokey flavor was still there, and it turned out very tender.
I'm hunting down a whole brisket for summer smoking...so I'll remember everyones advise...thanks!
mepolo at 7:53PM on 04/29/08
I thought that would do the trick and I'm so glad it worked so well. You could meet me half-way, or just share your corn pudding recipe, since I KNOW that brisket will be gone by the time I pedal there. Pretty please with BBQ sauce on top? :-D
PerkyMac at 8:01PM on 04/29/08
Since we're on the topic of smoking, would it work in an oven? How much smoke would escape through the elements of the range? I was thinking of doing ribs and pork shoulder in the oven, since temperatures are still hovering around 7-10 degrees with the rain/wind (you gotta love Canada).
deepitbhatia at 10:51PM on 04/29/08
sorry i'm late folks.....yesterday the judge told me"i was priviledged to have the honor of serving on the jury"....lol.....was in court for 14 hours :( ....@mepolo....to reheat the brisket i would've put it in a hotel pan witha little water in the bottom, on a rack....cover with foil and steam it for an hour or so.......i really dont think i'd try and smoke a 2 1/2 lb brisket....a little too small
onepercent99 at 6:53AM on 04/30/08
@perky....the spoonbread is easy....
1 pkg cornbread mix - Jiffy is the one I used
1 can creamed corn
1 cup frozen corn kernels
1 cup sour cream
1 egg
I also put in a small diced onion
Mix it altogether, and put into a buttered pan - I used a ceramic gratin dish - about 1 1/2 qt size - bake @ 350 for about 45 minutes...until set & a knife put in the center comes out clean - like baking a cake.
There are so many variations out there - some call for cheese, some melted butter - I like this one...it gets nice & light without alot of fat.
Thanks Matt for your input! I think I learned the hard way not to cook a brisket that small. Sorry about your jury duty! :-(
@deepitbhatia - I'm not sure about oven smoking. I know I've seen smoker bags sold in the stores that you can use in the oven....not sure how they work though. I know what you mean about the cold...I'm near Buffalo, NY....it's like that now here too....I took advantage of the warmer weather on the week-end. btw...saw your comment about Tim Hortons on another thread too....love those iced capps myself! :-)
mepolo at 9:27AM on 04/30/08
deepitbhatia I wouldn't go smoking in the oven you'll set every smoke alarm in the house off.....unless you have a very good exhaust system, they do make a stovetop smoker which works O.K. but its certianly not big enough to handle what your wanting to cook...wait for it to warm up
Markbb at 9:47AM on 04/30/08