Beef recipe wanted

[Jonty]

My dad has kindly donated his char broil charcoal smoker - he bought it in the states some years back but has never used it He talked about slow cooked (brisket) beef he's had out there and I'd like to do some for him this weekend. Any recipes or suggestions welcomed.

Thanks

[Davred]

Pot Roasted Beef Brisket

3-4 lbs beef brisket
3 cloves garlic, minced
1 1/2 tsp coarse sea salt
1/2 tsp black pepper
4 lbs onions, sliced
3 med carrots, sliced 1/4" thick
2 stalks celery, sliced 1/4" thick
4 bay leaves

Rub garlic into all sides of brisket.
Salt and pepper all sides of brisket.
Spread the onions, carrots, celery, and 2 bay leaves on the bottom of a large roasting pan.
Place the brisket over the vegetables and lay 2 bay leaves on top of the meat.
Tightly cover the pan and bake in a 350 degree oven for 2-3 hours, just until the meat is tender.
Remove from oven and let sit for 20 minutes
Slice meat across the grain.
Remove vegetables from pan and separate into serving bowls.
Skim fat off the juice in the pan, discard the fat, and pour some of the juice over the vegetables. Remaining juice can be served in a gravy boat to pour over meat.

[wheels]

This thread may help:

http://forum.sausagemaking.org/viewtopi ... oked#56001

HTH

Phil

[DanMcG]

I trim off the most of the hard fat then give the brisket a dry rub of seasonings the night before I throw it in the smoker. We like a hot spicey one like this recipe from a friend Eric, "Forlovofsmoke" is his nickname on the net.
Hot Rub for Beef;

Ingredients:
1 Tbs - White Pepper
2 Tbs - Black Pepper, fine grind
4 Tbs - Kosher Salt
1 tsp - Cayenne Pepper
2 Tbs - Garlic Powder
1 tsp - Cumin
1 Tbs - Mild Smoked Paprika
2 Tbs Onion Powder

there's a million rubs out there, It just depends on what you like. If you need advice on how to cook it I can be of some help, just ask away.

[Jonty]

Wow thanks folks some great recipes there. That should keep the old man happy - he lived in Texas for a couple of years and UK barbeque just doesn't seem to measure up any more in his eyes.

[vinner]

Quick rules of thumb for Texas barbecue. Use only hardwood to smoke. Smoke at 225 degrees F for about one hour per pound of beef. Keep the fat side up always. No peeking!

[Nutczak]

I am not trying to step on a Texans toes, but I would like to add on to Vinner's post a little bit,

Seasonings, Keep it simple!! Some salt, some pepper, some garlic will be just fine with brisket. I find a typical dry-rub with sugar in it detracts from the wonderful flavor of quality beef brisket.

Oak is a wonderful wood to cook with. cook the meat at around 225-250 to an internal temperature of about 190F-200F. Expect about a 10-12 hour cook time, sometimes even longer.
Cherry, Apple, Maple, Ash are all great cooking woods too, but that Oak really works well with beef.

There is also a "Fast-Cook" brisket method you can try too, but I would not suggest trying to do a fast cook on brisket unless your cooker has a real humid interior, or adding a water pan to bring up the moisture level of the cookers interior.
One of my BBQ-cookers is real humid inside, and I have been able to turn out great brisket in as little as 6 hours with excellent results.

Use a tongs when moving the meat, do not pierce it with forks or skewers, and let it rest at room temperature for at least 20 minutes before cutting into it when serving.

[vinner]

Amen on nixing the sugar, Nutczak.

[grisell]

Oak is a wonderful wood to cook with. cook the meat at around 225-250 to an internal temperature of about 190F-200F. Expect about a 10-12 hour cook time, sometimes even longer.

Cook beef to an internal temperature of 190-200 F (88-93 C)?

Sorry for saying this, but it sounds to me either as a bad joke or a mistake.

At 45 C/113 F beef is very rare. At 50 C/122 F it's rare. At 55 C/131 F it's medium rare. At 60 C/140 F it's medium and at 65 C/149 F it's well done. This is taught in catering school, first year.

Then, what is it at 90 C/194 F? Incinerated? Mummified? I can hardly imagine that there is any moisture at all left at that temperature and it must be hard and leathery like a sole of a shoe.

Please correct me if I'm wrong, but it really sounds very strange.

[wheels]

Please correct me if I'm wrong, but it really sounds very strange.

Well, you're correct about one thing Grisell: You're wrong!

There's a full explanation of the reaction of beef brisket according to temperature somewhere on the forum, but I'll leave it to the master US BBQ guys that we have on here, to point you in the right direction.

(I hope they won't be too hard on you! )

Phil

[DanMcG]

Please correct me if I'm wrong, but it really sounds very strange.

You're not wrong but if you were to smoke/cook a brisket to At 60 C/140 F you might as well eat your shoe, because it will be as tough as leather.
I use the same temp as suggested , spritzing with a favorite fruit juice every hour or so, and take it up to 160°F internal temp.
Then wrap it in heavy duty aluminum foil with some extra moister added and then take it to 190°F for slicing or 205°F for pulling.
Once it gets to temp I pull it off the smoker and wrap it in a towel and place it in a warm cooler to sit for a least an hour. The end result will be a very moist tender pieces of beef that you can't get enough of. Try it, you'll like it !

[grisell]

Ok, thanks for the info.

I think I prefer some good bloody steak instead. We have some good ones here in Sweden too. They are expensive, though, my god...

[Nutczak]

Grisell, I prefer a quality steak cooked just past rare myself, But brisket is damn near inedible under the temperatures I stated. It is not a high-quality section of beef.

brisket needs to be cooked slowly to give the connective tissues time to break down properly, If you try and cook it too fast, you'll make it tough, and it will be drier than a popcorn fart! Long cook times at low temperatures is the key for brisket. If you were to cook it hot and fast it wold de inedible. It is much more than just what temperature you cook it to.

If you tried to eat brisket at a finish temperature of 145F degrees (medium'ish) you would need a wolf with a strong jaw to help you chew it. It is one of the toughest nastiest pieces of meat on the cow. But at the same time it is also one of the most flavorful tender and juicy pieces you could ever imagine eating if it is cooked correctly.
In this area of the country, many butchers just grind the brisket because very few know how to cook it properly.

The typical yield on brisket is right around 50%, what that means is if you start with a 10-pound brisket, you can reasonably expect to have only 5 pounds of edible meat when it is done cooking.

Beef Brisket is a challenge to cook properly, and that adds to the mystique of the cut that we are proud to be able to take such a nasty tough piece of meat and turn it into a masterpiece through the use of wood for fuel, slow cook times, and create the flavors and textures associated with that way of cooking.


I am finding this very difficult to explain BBQ to someone who has never had true American BBQ cooked with wood for hours and hours. Get on a damn plane, fly your butt over here, and get a face full of BBQ and you'll understand why we enjoy it so much and why there are so many BBQ restaurant opening around the world.
I believe "RodInBangkok" is operating a BBQ restaurant over there.

[grisell]

Ok, I think I get the picture now.

If I find brisket here (rarely), I'll make a borshch (not sure about the spelling), Russian beetroot soup of it. Oxtail is also great for that one.

My recipe for borshch: http://www.recipezaar.com/recipe/Borshch-Gourmet-Russian-Beetroot-Soup-242300

It takes some time to make and it's not cheap, but I can really recommend it.

[grisell]

Now that you have explained it all, I'm more than willing to try it. Unfortunately, living in an apartment, bbq is impossible. I can try it at my parents' place in the countryside, though.

I remember when I was in Texas in 1993 (in Dallas and Waco - at the exactly same time as that "wacko from Waco" burnt down his mansion). Anyway, what I remember most was the steaks. Not only were they big, but they were delicious. Even the burgers at McDonald's tasted good!

At last spring has reached Sweden. 23 C/73 F, sunshine and a light breeze. Took a swim yesterday. 8 C/46 F in the water. Brought lamb fillet marinated in lemon, Herbes de Provence, garlic and olive oil and grilled over an open fire. Red wine and a few beers. Life can really be f***ing great sometimes.

Ok, this post was more suited for the Chatter section, but so what...