FlirtynFun Photography wrote:
Sorry to revive this old thread but I'm about to put a USDA prime brisket on the grill.
I've altered my technique a bit...it starts with a 1/4 bottle of Special Shit BBQ rub www.specialshit.com mixed with a half cup of brown sugar.
I put the rub on last night and let it sit covered in the fridge overnight.
This morning while firing up the smoker, I'll inject beef broth in the brisket and put it on the smoker, fat side up for 2-3 hours.
I'll then bring it in the house, cover it in foil and "finish" it in the oven at 250 degrees for 7-8 hours.
I'll come back and post the results.
Happy Labor Day!

How can I taste this? It sounds heavenly. I'm ready now.

Happy Labor Day to you too

Fred Greissing wrote:
On another note I'm often surprised how much burning there is on vegetables in restaurants here in the US, in particular in US Italian restaurants. For example in Italy roast peppers will always have any blackened parts removed, zucchini will be triffolati very slowly and only very slightly browned, same with grilled eggplant. Also for wood based cooking of bread, pizza etc very seasoned wood as well as woods with less resins..

Oh yes!

I have noticed this weird charring of veggies here too! It doesn't add a nice flavor, it's rather unpleasant. I guess they want you to finish the chef's job and cutting the burned pieces off yourself...

Model Sarah wrote:
I've always wanted to smoke a brisket. I grew up around the Memphis area so they know their pork. Texas is a bbq state meaning they will bbq ANYTHING. Tried smoking a turkey for Thanksgiving a couple of years ago and it was AMAZING. It was just difficult to get the skin right. Any tips for that OP?

Speaking of meat:

Whole roasted organic chicken with salt and pepper:


There's nothing better than a simple whole roasted bird. For some reason people find it difficult to do, but it is simple amazing goodness.

I once smoked a turkey.  It was great!!

udor wrote:

Oh yes!

I have noticed this weird charring of veggies here too! It doesn't add a nice flavor, it's rather unpleasant. I guess they want you to finish the chef's job and cutting the burned pieces off yourself...

Who the hell does that? Roasted red peppers are grilled/roasted so the skins are removed and they are sweeter. The only reason to char veggies is to remove skin and have another flavor to make them into a sauce which has automatic smoke flavor from that.

The F-Stop wrote:
down south a buddy showed me how to cut the cook time by using a preasure cooker. it gets the meat very tender in no time at all.

You can achieve a quicker cooking time for ribs, too... if you boil them first.

Click Hamilton wrote:

How can I taste this? It sounds heavenly. I'm ready now.

Happy Labor Day to you too

Click,
Come visit Texas and I'll show you the tricks I've learned!

Model Sarah wrote:
I've always wanted to smoke a brisket. I grew up around the Memphis area so they know their pork. Texas is a bbq state meaning they will bbq ANYTHING. Tried smoking a turkey for Thanksgiving a couple of years ago and it was AMAZING. It was just difficult to get the skin right. Any tips for that OP?

Speaking of meat:

Whole roasted organic chicken with salt and pepper:


There's nothing better than a simple whole roasted bird. For some reason people find it difficult to do, but it is simple amazing goodness.

I have a friend who smokes turkey by putting it into a basting pan and covering it with a clean piece of cotton (like a brand new white cotton tee shirt) He'll soak the shirt in oil and smoke the turkey for the first hour and a half with the cotton covering the bird and then another hour uncovered. He swears it comes out picture perfect.