FOOD Christmas Brisket
- Thread starter usmcpackrat
- Start date
Capt. Eddie
Veteran Member
Looks absolutely delicious usmcpackrat. What final internal temperature should I be shooting for? And will 9mm do for tenderization, it's as close as I've got to 38.
Seabass
Contributing Member
I'm putting this pic on my dream board.
Now there's a still life I can fully support! None of the silly flower and fruit stuff!
Summerthyme
Griz3752
Retired, practising Curmudgeon
A small end & a bit of centre cut, a small glass of Elijah, very easy ice, some veg ...... the next sound, after the utensils clicking on a plate will be a satisfied sigh of utter contentment.
I'm going to copy this whole thread, edit out all the drooling and add the variations to my Recipes folder.
Been fun folks
Merry Christmas to all y'all and, Thank You .....
usmcpackrat
Veteran Member
I don't go for an internal set temp....I'm going for a set timeframe based on weight.
9 will work just go with a heavy grain fmj....
usmcpackrat
Veteran Member
usmcpackrat
Veteran Member
usmcpackrat
Veteran Member
Griz3752
Retired, practising Curmudgeon
Oh absolutely! Getting some insight into how others prepare theirs is entertaining at least. I'm going to incorporate some of the suggestions above into mine (which are smaller; just 2 of us)
This will be fun.
usmcpackrat
Veteran Member
Good food is FUN!!
After all, you have to eat right? So it might as well be good tasty nutritious wholesome food. Something fun to cook and enjoyable to eat right?
I remember as a small child my grandfather chasing my grandmother around the kitchen Sunday morning giving her a pat on the butt as she was cooking bacon and eggs before church......
Laughter and love. The scent of bacon....
A meal shared between family and friends is a close bonding experience and should be treated as such.....
Anyway....
I am sure yours is a work of art
I'd love to be able to taste it.Old family story ... my mom's mom's family has had an annual reunion every year for decades. I was still a pre-teen when we had our first one in AL (it rotated among family units all over the country.) It was decided that we would pit cook BBQ for our main offering. First thing we did was to go cut a truck load of hickory and stack it to season. The hosting family had most of a year prep time.
I have several Texas cousins about my age, and of course we all had to sit up with the pit while the Q cooked. The pit was half a sheet of hardware cloth (4'X4') covered up with Boston butts and pork shoulders. The hickory was burned down to coals by placing billets across two larger logs, and shoveling coals as they burned down under the meat in the pit. The pit was loose stacked (unmortared) cinderblocks with the hardware cloth grill about 3' above the coals and closed off with roofing metal. The cooking took all night, and breakfast - bacon, scrambled eggs, sausage and home fries) was cooked in a huge camp skillet over the coals.
The cooks were all well hickory smoked when the Q was done
The next year my south Texas cousins volunteered for hosting tasks. I asked them what they were cooking. They said they were BBQing beef. First I had ever heard of such a thing. But I took a turn or two stoking the smokers overnight, and found out even lifelong rednecks could learn a thing or three.
Mesquite is Texas hickory ...First time I had huevos rancheros, too ... never have turned down a chance at brisket since.
usmcpackrat
Veteran Member
I am sure yours is a work of art
Old family story ... my mom's mom's family has had an annual reunion every year for decades. I was still a pre-teen when we had our first one in AL (it rotated among family units all over the country.) It was decided that we would pit cook BBQ for our main offering. First thing we did was to go cut a truck load of hickory and stack it to season. The hosting family had most of a year prep time.
I have several Texas cousins about my age, and of course we all had to sit up with the pit while the Q cooked. The pit was half a sheet of hardware cloth (4'X4') covered up with Boston butts and pork shoulders. The hickory was burned down to coals by placing billets across two larger logs, and shoveling coals as they burned down under the meat in the pit. The pit was loose stacked (unmortared) cinderblocks with the hardware cloth grill about 3' above the coals and closed off with roofing metal. The cooking took all night, and breakfast - bacon, scrambled eggs, sausage and home fries) was cooked in a huge camp skillet over the coals.
The cooks were all well hickory smoked when the Q was done
The next year my south Texas cousins volunteered for hosting tasks. I asked them what they were cooking. They said they were BBQing beef. First I had ever heard of such a thing. But I took a turn or two stoking the smokers overnight, and found out even lifelong rednecks could learn a thing or three.
First time I had huevos rancheros, too ... never have turned down a chance at brisket since.
Bud that's AAAWWESOMMMMEEE..!!!!!!!!
Sounds like a memory wouldn't trade for nothing in the world......
Mmmmm-mmmmm......I can smell the fire now...
Rednecks and us country bumpkins grow our own maters and roll our own smoke too...there ain't too many things us boys can't do....
Capt. Eddie
Veteran Member
OK, here we go. For my son's 16th birthday. Going in at 00:00 at 225° for 18 hours. Followed everything so far to the letter, it's only a 9 pounder, so brined it for 18 hours (2 hours per pound). I used my own pork rub, modified slightly. It was already quite similar to yours usmcpackrat.
THANK YOU usmcpackrat and everyone else who contributed to my brisket education. We'll see if I was a good student at super time tomorrow.
mossyoak1985
Senior Member
this thread started a tradition in my house 3 years running. i hope you are planning on doing one this year packrat, these old pics are making me hungry lol
Marthanoir
TB Fanatic
Looks lovely.
we have a Christmas thing here in Ireland.
Up the country its Corned Beef, yeah you guys eat it for St Patrick's Day but here in Ireland it's Christmas Food.
Here in the southern parts we have Spiced Beef.
we have a Christmas thing here in Ireland.
Up the country its Corned Beef, yeah you guys eat it for St Patrick's Day but here in Ireland it's Christmas Food.
Here in the southern parts we have Spiced Beef.
Marthanoir
TB Fanatic
What you will need:
How to make it:
www.irishpost.com
- 1 beef boneless rump or top sirloin roast (about 6-1/2 pounds).
- 1/3 cup firmly packed dark brown sugar
- 3-1/2 tablespoons allspice berries
- 2-1/2 tablespoons black peppercorns
- 3-1/2 tablespoons juniper berries
- 1 teaspoon grated nutmeg
- 2-1/2 tablespoons cloves
- 1 tablespoon saltpeter
- 1/3 cup sea salt
- 1 turnip, peeled and coarsely chopped
How to make it:
- First prepare the beef: Trim the meat of any excess fat.
- Rub the sugar well into the beef, then place in a bowl, cover with plastic wrap, and refrigerate for 12 hours.
- The following day, using a mortar and pestle, grind together the spices, saltpeter, and salt.
- Rub the spice and salt mix over the meat, re-cover, and refrigerate for 6 to 7 days, turning daily.
- Transfer the beef to a large, heavy-bottomed saucepan, add the turnip, and cover with cold water.
- Bring to a boil and then let simmer for 2 hours.
- Lift out into a serving dish and let cool.
- Serve cold.
This Cork Spiced Beef recipe is a distinct Irish classic | The Irish Post
SPICED BEEF is unmistakable Irish tradition.And most people familiar with it would agree, your m...
www.irishpost.com
willowlady
Veteran Member
We are having smoked brisket for Christmas dinner this year. My DD has been experimenting with brisket for a couple of years and now has it nailed. Yum. WAY better than turkey or ham.
I use cotton gloves with cheap latex gloves pulled on over those, disposable quick and easy
packyderms_wife
Neither here nor there.
Brisket for cheat our place
Mouldering in the bottom of a septic tank for quite a while now
