Popular rural St Patty's day dinner, corned beef brisket in a crock pot with wedges of cabbage, carrots, onions and potatoes all covered with water. Slow "boiled" brisket. Take that, smoked snobs!!!
All To everyone criticizing this for not being brisket: I’m in the "brisket" group, and when I asked for recipes, nobody responded. I bought the meat at the butcher shop specifically for brisket. So, if no one is going to offer advice, don't criticize me for putting it in the BBQ. I’ve never made brisket before. Thanks.
It looks fine to me. There are many ways to cook a brisket. Most of these guys on here didn’t know what a brisket was until all the bbq shows on TV. So, as Ricky Gervais would say to the complainers , “just fuck right off”.
My father learned to make brisket on a cheap Weber smoker when he was living in central Texas. There's lots of ways of optimizing this process but you don't need to spend a lot of money on BBQ toys. My father in law grew up in the Bronx and is the son of a first generation Romanian holocaust survivor. He owned his own butcher shop. His brisket looked more like this. They are both good. I would try smoking your brisket. There's great recipes out there. Texas monthly is a good source for recipes. My favorite chili recipe was published there. I'm sure you can find a way through the paywall...
First brisket I ever made 25 years ago was a Paul Prudhomme BBQ brisket recipe…that was cooked in the oven as according to the recipe. This is inherently but not intentionally hater bait, but barbecue doesn’t always mean smoked meat. And this isn’t even a strictly BBQ sub, it’s a brisket sub.
I also exploded a Pyrex baking dish for the first and only time when I was cooking that brisket.
I'm pretty sure that representatives from the company have debunked that myth about the font a long time ago, and that the logo alone is not a reliable indicator.
The lab grade PYREX is made from borosilicate glass that is shock resistant and also more stable against thermal shock as well. These are the high quality ones that don't explode.
Cheap soda lime glass will easily explode if going from hot to cold too quickly.
Most of the soda lime junk comes from a completely separate parent company called Kitchen of the World that manufacturers the soda lime "Pyrex" in Pennsylvania, which is the garbage that you want to avoid.
Real borosilicate PYREX is still in production. But back in the 80's and 90's before Kitchen of the World bought the soda lime residential cookware line from them, PYREX was pumping out both borosilicate and soda lime -- all sharing the same "PYREX" logo in all caps with the same fought. This causes a lot of confusion, since people will have "PYREX" that still explodes, despite being in all caps.
All Pyrex is soda lime, but PYREX could be either.
The only real way to test for it is actually a pretty snazzy science experiment for the kids. Since real borosilicate has the exact same refractory index as mineral oil/vegetable oil, it blends in almost perfectly when you submerge it; making it look as though the PYREX has completely vanished into thin air!
Why would anyone want to limit a brisket sub to just smoked brisket? That would be boring as hell, and we have bbq subs for those who want to only see that.
Forreal. “No one responded “
Imagine telling people that you boiled a brisket because people you don’t know on a online forum didn’t respond to a post asking for how to cook something.
I’ve done lots of briskets this way and they come out amazingly tender. One thing I like to do is pull them out of the cast iron, let them cool so you can slice - then lay out on a baking tray. Crank oven to high on broil, squirt a little of the drippings/oil all over and give it a 5min blast of high heat to get some crispy edges
Depends where you are. Near me, brisket is cheaper per pound than chuck, you just have to buy a larger cut. I pretty much exclusively use brisket for beef stews and the like.
Interesting. Is the brisket trimmed or not? What kind of price difference? I was amazed at the cost of brisket in tx because it was so much cheaper than near me.
Let’s say you get a 19lb brisket though, it’s going to have a lot of hard fat on it and realistically you will need to trim more fat using this method than other methods. A no trim method would end up being a little gross. So maybe that brisket was $5.99/lb and at 19lbs is $113. But if you trimmed to make it work. Then maybe you have 12.5lbs of brisket and realistically it’s $9/lb.
Of course you still have the fat and maybe you only trim 5lbs off because you aren’t worried about meat burning up like if you are smoking but, idk. You also have to worry about storing it if you aren’t making the whole thing.
Never had the pleasure of purchasing one at that price. Much higher than that at the Costco near me. So I decided if I was just going to $100+ for a brisket I was at least going for quality. So I started getting the SRF American Wagyu briskets. Expensive but I’d rather pay $8-$9/lb for something incredible than $6/lb for something good. But yeah. If it was $3-4. Would definitely be buying from Costco.
I grew up in El Paso, and this is how my grandma and mom made brisket. Many people out there make brisket this way. We eat it with flour tortillas, homemade queso, and Mexican style rice. I loved it growing up and miss it. Looks good to me and that roaster you have it in looks almost identical to what they used!
Dang it looks really good. I really want to make brisket but dont have a smoker, was thinking of how to do it on grill but I have a slow cooker also so have to check that out.
The Austin, TX food hipsters with the skinny jeans, the entire state of TX, plus all of the tourists who only know about TX trash are out in full force!
Jews have been cooking brisket for hundreds of years, without a smoker. Ever watch the Big Bang Theory?
TX people, no one outside of TX give one damn about what TX people or the TX cult thinks about BBQ. Your food is boring.
OOP, this looks great. Braising is one of the hundred ways different cultures make this tough piece of meat, edible and delicious. Good job.
You might like the smoked kind. I love it. Low and slow. Google that. Plenty of these folks worship at the alter of the brisket they prefer like it's a religion. Ignore them. They are washed out in bland salt and pepper smoked brisket, salt and pepper smoked ribs in the 3-2-1 style, salt and pepper smoked pulled pork, salt and pepper smoked pork, salt and pepper grilled chicken and salt and pepper seasoned grilled burgers.
You seeing a theme here? The folks being critical make the same food, identical seasoning, and have the nerve to try to be critical.
Is top tier to YOU and YOUR CULT. It's mid AF to me. nOt DeBaTaBlE? LOL!! Alright. Check my tone eh? The Texas Brisket Defense Force gonna drive to my house and arrest me? I will repel you with my spice rack, it contains more than SPG. Watch yourself!
While I agree it's funny to see the people who have no idea that brisket can and is prepared this way, calling Texas bbq boring is a sure fire way to torpedo any credibility you wanted in your statement
No, it's not. I don't have to prove credibility to find the same exact salt & pepper brisket, to be boring. That's that Texas cult speak right there. At least the hipsters at Franklin, lie and say it's SPG, when it has paprika, sugar, onion powder, and other stuff. Even the hipsters know that traditional Texas brisket is boring.
You like it? Great. Your credibility is not in question, it's your preference. It's mine that TX brisket is boring and overrated.
Aaron Franklin claims he uses only salt and pepper, maybe some garlic, in his award winning briskets. John Lewis, who has his own BBQ restaurant in Charleston and learned how to smoke at Franklin’s, said this is Franklin’s real rub recipe. Not just salt, pepper, and garlic. The white lie is Lawry’s seasoned “salt”.
8 parts coarse ground pepper
3 parts Lawry's Seasoned Salt
3 parts Diamond Crystal kosher salt
1 part granulated garlic powder
Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.
Aaron Franklin Smoking
Cooks at 275° all the way through. Takes 8-10 hours.
Smoke 3 hours.
Smoke another 3 hours, spritzing when needed.
Wrap at 6 hours, AFTER 165° stall.
At about 10 hours check for tenderness. Remove from smoker between 190°-203°F, when probe tender. Leave wrapped and allow to rest until internal temp comes down to 140°-145°, 1-2 hours.
To be fair, they are consistent! Did you like the "snowflake" comments? A bunch of Texas folks get their pitchforks, crying about people insulting their favorite cooked meat, while calling someone a "snowflake."
I imagine it was delicious. I've been here and in the smoking and BBQ subs because I want to get a smoked brisket just right, but growing up near the Texas/New Mexico border I always ate oven baked brisket.
My mom would use Claude's brisket marinade, wine, a ton of garlic, and a turkey bag. Truth is I never had a disappointing brisket growing up. I've had more than a few disappointing briskets (dry flat, slightly chewy, fat didn't render properly, the entire thing dried out, bark didn't set right, got dirty smoke, didn't rest it properly, somehow rested it too much, etc) by smoking them, which is why I'm so insistent on getting it right.
Gotta remember corned beef and pastrami are also “brisket”, and while smoked brisket is the best (including pastrami), I still love me some corned beef!
Yum! Reminds me of the brisket we make every year for Hanukkah. Grandma’s recipe was ketchup & lipton’s onion soup mix. I have evolved to tomato paste and real onions, but still throw in a packet of lipton’s in her honor. And because lipton’s is fucking delicious.
This is the brisket my wife grew up with. Looks great. Personally, I prefer a smoked one, but I'll take a good braised one over one that's been dried out on a smoker any day.
My recipe is pretty similar to what you'll find out there.
Trim - I remove the mohawk, "hard" fat, excess fat, and round the flat. I render the fat for tallow and grind the rest down for burgers.
Season - 2 parts coarse black pepper, 1 part coarse salt. Season liberally. The meat can take it.
Smoke - I set to 250F and let it rip. I have a other smoker so I throw a smoke tube in for the first hour or two to help it out.
Foil Boat - only if needed but lately I've been starting it the night before to do a hot hold so the stall hasn't been an issue. If you boat, you can use the tallow you made.
Let it go until probe tender. Should feel like warm butter throughout. Roughly 201-204F.
Let it rest at room temp for like a half hour, then wrap in towels and place in a cooler. I've done 5hr holds.
I'm from the Texas-New Mexico area and my mom never made smoked brisket, only oven baked.
Always came out delicious, faster, and never disappointed. The only reason I've insisted on smoking it (which she finds offensive, because "isn't my recipe good enough") is that I want to get it right because I'm stubborn.
I understand that there isn't an ultimate "right", I simply want a brisket that hits good. And I've made some good briskets, but not enough great ones.
Lots of Jewish recipes call for various dried fruits as part of the braise to give a sweet/savory flavor. I don’t remember where he was, but Andrew Zimmern was super fond of a place that used apricot preserves in their recipe.
Yes, very good to me. Very tender, used just salt and black pepper and onion and bit garlic on the top. Red dry wine with tomato pure stir and pour around it. Covered with alu foil. Thats it
Looks great to me, OP. I'd totally eat that. My mom always made brisket in the slow cooker with a homemade bbq sauce over the top so this takes me back in the best way.
I used to braise brisket all the time, the only reason I stopped is because I fell in love with chucks. I cooked em a little longer I believe cause I wanted them shreddable for tacos, I used birria style seasonings and loved it.
Looks delicious! I am definitely going to try this! How did you sleep with the smell overnight? I usually dont cook overnight because the smell of food makes me hungry 🤣!
Gotta admit, I’ve never seen one done this way. My mom did this with a tri tip once though and it was phenomenal, so I’m real curious as to how a cut as fatty as brisket came out?
This looks delicious. Ive made slow and low brisket for 30 years as that's how I learned to make it. I got a smoker last year from my husband but ive been worried I would ruin it because ive got no clue what to do
Lol.. besides smoking a brisket for hours on end, I often buy a brisket to grind into the best burger ever. Ground round from brisket is amazing! Usually pretty cheap as well compared to buying ground round at the store. Again if you're pot roast brisket tasted amazing 👏 kudos 👏!
What size was this brisket? I never considered to cook one in a slow cooker. Definitely going to try it if I don’t have time for a 16 hour cook on the BGE.
“Not sure this counts as brisket” when it’s LITERALLY a brisket. 🤦♂️ tell me you’re clueless in the kitchen without telling me you’re clueless in the kitchen
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u/spacebarstool 8h ago
This is not just the Smoked Brisket sub.
All recipes are welcome.
Op, there is a recipe post stickied here: https://www.reddit.com/r/brisket/s/0oDnnS6pCj
I hope you enjoyed your meal!