BeeRich
Sous Chef
Well, did a brisket yesterday. The day went from sunny, just above freezing, to a snow storm about -4'C. I have a video that's going to follow. I am still messing around with things that will help my brisket, which I really really love, if it turns out right. Check my vids (signature) for my Zatarains brisket, which was just addictive. I want to get serious about my brisket, but I have a long way to go. I used Wolfe Bold Rub and it turned up spicier than I had wanted.
I brined this brisket, as a local restaurant brines and they have great results. I followed a 1 cup salt/1 cup sugar/per gallon with some minced garlic and ground pepper. I used briquettes and ran out. Honestly, I'm getting sick of briquettes. Lump is more readily available, less ash (I have to walk ashes through my house in a plastic bag), and for efficiency, the lump will burn hotter, so I can restrict air flow and have it last longer. That's the theory.
Anyway, any input on brisket? The options I've tried and wonder about:
- meat preparation (fat trimming: if any, how much?)
- marinading (also amount of salt and time)
- injecting
- salt content manipulation (in the dry rub)
- mopping (I've not done this, and I don't think brisket should have that, but I'll consider it)
- cutting point from flat and doing separately
I'll post the video later of what happened. I'd love to get input from the group. I know brisket is probably one of the toughest things to accomplish right, but I'm good with the challenge.
Cheers
I brined this brisket, as a local restaurant brines and they have great results. I followed a 1 cup salt/1 cup sugar/per gallon with some minced garlic and ground pepper. I used briquettes and ran out. Honestly, I'm getting sick of briquettes. Lump is more readily available, less ash (I have to walk ashes through my house in a plastic bag), and for efficiency, the lump will burn hotter, so I can restrict air flow and have it last longer. That's the theory.
Anyway, any input on brisket? The options I've tried and wonder about:
- meat preparation (fat trimming: if any, how much?)
- marinading (also amount of salt and time)
- injecting
- salt content manipulation (in the dry rub)
- mopping (I've not done this, and I don't think brisket should have that, but I'll consider it)
- cutting point from flat and doing separately
I'll post the video later of what happened. I'd love to get input from the group. I know brisket is probably one of the toughest things to accomplish right, but I'm good with the challenge.
Cheers