/ck/ - Food & Cooking

[Anonymous No.10691989]

Tell me your beef brisket secrets, /ck/.

[Anonymous No.10691999]

spices.

[Anonymous No.10692000]

I dry it out every time I cook it

[Anonymous No.10692001]

>>10691989
You are actually an adopted child

[Anonymous No.10692011]

>>10692001
Nah, my sister and I are splitting images of our father.

[Anonymous No.10692013]

let it drown on milk first.

[Anonymous No.10692048]

>>10691989
Cook it directly on the coals

[Anonymous No.10692050]

>>10692011
Your father is adopted

[Anonymous No.10692072]

>>10692011
>splitting image

[Anonymous No.10692085]

>>10692011
>splitting
Wow
Just...wow

[Anonymous No.10692125]

>>10692000
>dry
Too hot
Too cold
Too slow
Too fast
Too stupid
Brisket is 1.5hrs per pound @ 225f.
Thats the high side...dont go above 250f.
If youre cooking at 160f then its closer to 3hrs per pound. A change of 25 degrees translates to rougly 30 minutes of time per pound.

[Anonymous No.10692282]

>>10692125

Going above 250 is perfectly fine. Many places like Franklin go above 300 when busting through the "stall". You just don't want to go too hot the during first 3 hours. Sometimes my stall-finish temp is around 350.

>>10691989

One of the first things I recommend someone who is trying to smoke brisket is to find one 1.) above 12 lbs and 2.) with a thick, even flat, 3.) go watch some videos to see how to trim it properly.

[Anonymous No.10692305]

>>10692282

Oh yeah, one caveat with going to 350 is you'll need to spritz and moisten the butcher's paper you'll be wrapping with.

[Anonymous No.10692397]

>>10691989
Boil for 7 hours. Throw in a pinch of vitamin c powder to neutralize the chlorine/chloramine in the tap water.

[Anonymous No.10692400]

>>10692397
>Boiling meat

[Anonymous No.10692406]

>>10691989
let it sit with a 10+ ingredient dry rub overnight, no salt
smoke it for 12+ hours
that's it

[Anonymous No.10692653]

Cook it for a long time. Ssh, don't tell anybody else though. It's our little secret.

[Anonymous No.10694315]

>>10691989
i make a triple batch of chef johns char siu marninade (https://www.youtube.com/watch?v=IT7dUC-8PR0)and marinate the brisket(most of the fat trimmed off) for 18-24 hours. i cook it in a 250F oven and baste it every 45 minutes or so until it reaches and internal temp of 170 so its still firm and not falling apart, i let it rest until internal temp climbs upto 180-185 then i slice it thinnly and serve
people say its so good even if they dont like chinese food, most dont even realise its chinese food
also the little bit of curing salt adds a "smoke ring" around the outside so people thinks its smoked.

[Anonymous No.10694368]

The most important thing is to make sure the inside of the smoker is super moist, almost more like a steamer than a smoker. Don't rush it when the temperature "Stalls" it's just the water in the meat reaching the boiling temperature and evaporative cooling keeping the temperature from rising, the water will evaporate and the temperature will rise.

[Anonymous No.10694384]

>>10694368
focus on your cooking technique over your seasoning, you can easily change seasoning, but if you're cooking it poorly, it's always going to suck.