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www.goodeatsfanpage.com • View topic - CookOff #146 - Brisket

CookOff #146 - Brisket

Cookoff archives

CookOff #146 - Brisket

Postby Slamdunkpro » Mon Jul 07, 2008 5:44 pm

Cookoff #1 - Flank Steak - chefshawn
Cookoff #2 - Tilapia - 42feed
Cookoff #3 - Eggplant - SingingWillow
Cookoff #4 - Squash - Leo
Cookoff #5 - Peppers - mizducky
Cookoff #6 - Nuts - Catherine
Cookoff #7 - Chocolate - Susan
Cookoff #8 - Lemon - fictiongoddess
Cookoff #9 - Cranberries - PattyE
Cookoff #10 - Garlic - fictiongoddess
Cookoff #11 - Mushrooms - PattyE
Cookoff #12 - Bananas - Ally27
Cookoff #13 - Beans - mojopox
Cookoff #14 - Potatoes - Soul Painter
Cookoff #15 - Apples - Myrealana
Cookoff #16 - Cornmeal - Grayson
Cookoff #17 - Yeast- Susan
Cookoff #18 - Tofu - SingingWillow
Cookoff #19 - Yams/Sweet Taters - Jeanne
Cookoff #20 - Oysters - MoLiver4U
Cookoff #21 - Ground "Meat" - Charlene
Cookoff #22 - The Incredible, Edible EGG - 42feed
Cookoff #23 - Onions - Lee
Cookoff #24 - Shrimp - 42feed
Cookoff #25 - Asparagus - Grayson
Cookoff #26 - mahi mahi - grrlscout
Cookoff #27 - chicken boobs! - whiskMEaway
Cookoff #28 - Corn - LinC
Cookoff #29 - Strawberries - whiskMEaway
Cookoff #30 - Olives - Grovite
Cookoff #31 - Pork Chops - Lee
Cookoff #32 - Rhubarb! - Catherine
Cookoff #33 - Tomatoes! - 42feed
Cookoff #34 - pie fillin! - gamecook
Cookoff #35 - SCALLOPS! - 42feed
Cookoff #36 - Booze - party flavor and grovite
Cookoff #37 - Pasta - javajen
Cookoff #38 - Pineapple - Charlene
Cookoff #39 - Broccoli - new cook
Cookoff #40 - peaches - 42feed
Cookoff #41 - Coffee – Grovite
Cookoff #42 – Ribs – whiskmeaway
Cookoff #43 – Green Beans - jenjen
Cookoff #44 - Beef Short Ribs - davebuoy
Cookoff #45 - Lobster - Sassy
Cookoff #46 - Grits - ranger-o
Cookoff #47 - brown sugar - LinC
Cookoff #48 - Clams - lucylu
Cookoff #49 - Spinach - whiskMEaway
Cookoff #50 - Bacon - janie
Cookoff #51 - Cheese - flowerchick
Cookoff #52 - Citrus - beenie
Cookoff #53 - Root Veggies - Lee
Cookoff #54 - Puff pastry - Consacrer
Cookoff #55 - Punkin - Arrianna
Cookoff #56 - Rotisserie Chicken - Lee
Cookoff #57 - soy sauce- MoonAblaze
Cookoff #58 - sour cream - ajkdvm
Cookoff #59 - leftover turkey- geimerst
Cookoff #60 - Cream Cheese - LinC
Cookoff #61 - Cloves - IrishTiffanyLeigh
Cookoff #62 - Cream - Parintachin
Cookoff #63 - Cocoa - Susan
Cookoff #64 - Rice - Charlene
Cookoff #65 - Tortillas - Lee
Cookoff #66 - Soda – Grovite
Cookoff #67 - Finger Food - DarthPetersen
Cookoff #68 - Salmon - PattyE
Cookoff #69 - Cinnaminiminimon - Geimerst
Cookoff #70 - Paprika - siciliangirl
Cookoff #71 - Liver - Meriadoc
Cookoff #72 - Corned Beef - beenie
Cookoff #73 - Snawsage! - whiskMEaway
Cookoff #74 - Lamb - ChileBriano
Cookoff #75 - Artichokes - jenjen
Cookoff #76 - Bluberries - Charlene
Cookoff #77 - Cucumbers - Dr. Enormous
Cookoff #78 - Linguini - Thierry
Cookoff #79 - Limes - Charlene
Cookoff #80 - Coconut - Lee
Cookoff #81 - Mangoes- Cheez-Wiz
Cookoff #82 - Ginger - Erin
Cookoff #83 - Asiago Cheese - Cheez-Wiz
Cookoff #84 - Shallots - ajkdvm
Cookoff #85 - Jams, Jellies, Chutney, Preserves- moonablaze
Cookoff #86 - Basil- howman
Cookoff #87 - Smoke - chefshawn
Cookoff #88 - Tea - nwmud
Cookoff #89 - Figs - Pixietoes
Cookoff #90 - Pork Tenderloin - Lee
Cookoff #91 - Cumin- geimerst
Cookoff #92 - Worcestershire Sauce- chefshawn
Cookoff #93 - Ham - Grayson
Cookoff #94 - Honey - Lee
Cookoff #95 - Cabbage - new cook
Cookoff #96 - Phyllo- fictiongoddess
Cookoff #97 - Pears - Lee
Cookoff #98 - butter - scooter
Cookoff #99 - yogurt - penfold
Cookoff #100 - Molasses - Susan
Cookoff #101 - Crumbs - Charlene?
Cookoff #102 - Whiskey - eye4got
Cookoff #103 - Maple - Susan
Cookoff #104 - Buttermilk- eye4got
Cookoff #105 - Coca Cola - mhalbrook
Cookoff #106 - Pork Butt - Tabasco Cat
Cookoff #107 - Cayenne - Scooter
Cookoff #108 - Miso - yumitori
Cookoff #109 - Pumpkin Seeds - Adriana
Cookoff #110 - Sweet Butter - Susan
Cookoff #111 - Brandy - chefshawn
Cookoff #112 - Saffron - chefshawn
Cookoff #113 - Mascarpone - Erin
Cookoff #114 - Green Onions - ajkdvm
Cookoff #115 - Sesame Oil - beenie
Cookoff #116 - Smoked Sausage - Chef Mongo
Cookoff #117 - Horseradish - Unknown Foodie
Cookoff #118 - Balsamic vinegar - eye4got
Cookoff #119 - Canned Tuna - DitsyD
Cookoff #120 - Mustard - Butterbean
Cookoff #121 - Peanut Buttah! - Dana
Cookoff #122 - CAKE - Pixietoes
Cookoff #123 - Avocado - Charlene
Cookoff #124 - Couscous - Kiddo
Cookoff #125 - Mint - Jeanne
Cookoff #126 - Curry - repmogirl
Cookoff #127 - Polenta - fizzviic
Cookoff #128 - Wine - Cheez-Wiz
Cookoff #129 - Bread! - whiskMEaway
Cookoff #130 - Pomegranates - new cook
Cookoff #131 - Walnuts - Pixietoes
Cookoff #132 - Dried Fruit - Lee
Cookoff #133 - Favorite Holiday Candy Recipes - Susan
Cookoff #134 - Carrots - Cheez-Wiz
Cookoff #135 - Citrus Peel - eye4got
Cookoff #136 - White "Chocolate" - LucyLu
Cookoff #137 - Dill - Charlene
Cookoff #138 - Potato Salad - Nolafoodie
Cookoff #139 - Lemongrass - Charlene
Cookoff #140 - Dim Sum - Pixie
Cookoff #141 - Crab - Slamdunkpro
Cookoff #142 - Green Salads - Pixie
Cookoff #143 - Water - Scooter
Cookoff #144 - Salsa - LucyLu
Cookoff #145 - Smoked Ham Hocks/Shanks - Unknown Foodie
Cookoff #146 - Brisket - Slamdunkpro


It's big, it's good 'n tasty. Show me what'cha got with Brisket!
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Postby Unknown Foodie » Tue Jul 08, 2008 10:42 am

Guess I'll go first. Since I presently own a 22" Weber grill, I had to find a way to smoke a big ole piece of brisket indirectly. So I begin by giving a flat cut hunk of brisket a good rub and placing it in a giant baggie and parking it in the refrigerator for 24 - 48 hours.
Rub:
1 tbsp garlic powder
1 tbsp Penzey's medium chili powder
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp paprika
1 tbsp cumin powder
1 tbsp brown sugar
1 tbsp white sugar
1 tbsp black pepper
1 tbsp white pepper
1 tbsp cayenne pepper
1 tbsp crushed oregano

I place a alumium foil pan in the middle of the bottom grate and dump about 15 prelit charcoal brickets on either side of the pan against the outsides of the grill. I then place 2 large presoaked hickory chunks on top of the charcoal and place the grill grate into position. The rubbed brisket goes in the middle, over the drip pan, and the lid is placed into position with all vents wide open. After an hour, I add more unlit charcoal and a couple more hickory chunks and smoke for another hour.
After 2 hours, the brisket is removed from the grill and wrapped/sealed in HD aluminium foil. The brisket goes into a preheated 225 degree oven for 3 - 3.5 hours until the internal temp is 195 - 200. Brisket is removed from the oven and allowed to rest for one half hour. Pour out any extra juices and mix with your favorite BBQ sauce and apply as desired. Slice it against the grain and it's smokie, tender and deeelicious! :wink:
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Postby DanC » Tue Jul 08, 2008 1:22 pm

ok, I'll play...

my rub is 1/2 rub number 9 (p169, the book) plus a good helping of
smoked paprika, some cumin, and extra chili powder.

I take a whole brisket and trim the fat while separating the flat and point...

then i wrap it in plastic wrap, and fridge for the night...

in another thread:
DanC wrote:I may have done the best brisket of my life this weekend...
it did lack in smokiness, the ring was only 1/4" or so.
but. i left lots of fat on, and the smoker got away from me,
so it ran about 300 the last hour of the 4 it smoked...
the meat got to 150.

I wrapped tightly in foil, and put in the oven at 250 for 3 hours
then back to 225 another hour, then let rest in the foil an hour...
didn't even probe it, just let her ride...

the.juiciest.brisket.ever. 2 dinners from it so far...
and last nights may have been better than the first

oh this time we weighed. 14lb whole untrimmed yielded 4 lbs
of fat trimmed off, so 10 lbs of meat for $10, not a bad deal.



my smoker is the offset kind, and I start with 1/2 chimney of lump charcoal,
and add a couple sticks of pecan occasionally to keep it smoking
and the temp constant...
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Postby moonablaze » Thu Jul 10, 2008 12:54 am

alright, you lucky dogs you, I'm gonna share not one but TWO grandma's brisket recipes!
------------------------------------------------------
from my maternal grandmother, the brisket I grew up with, "sweet brisket"
ingredients:
one 16-oz can whole-berry cranberry sauce
one packet onion soup mix
one whole beef brisket (or if you're serving fewer people and DON'T want several tons of leftovers use a point cut)

mix the cranberry sauce with the onion soup mix and spread over the top of the brisket. wrap the brisket in a double layer of aluminum foil and then place on a baking sheet in a 350 degree oven for 2 hours. allow to rest and then cut across the grain and serve with the juices and relish.
-----------------------------------------------------

from my paternal grandmother (as transcribed from her Jewish women's group cookbook, the only cookbook she used), the brisket my boyfriend prefers, "potted brisket"
ingredients:
4 to 5 lbs fresh brisket
1 tsp salt
4 onions
paprika (I usually use about two tablespoons)
1 bay leaf

slice onions in dutch oven or heavy aluminum pot (I've been known to do this in a crock pot), add pay leaf and lay brisket on top of raw onions. Sprinkle with salt and paprika. simmer for 2 1/2 to 3 hours. Slice with grain of meat. (I go across the grain for easier chewing) Keep tightly covered while cooking. Serves 8 to 10
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Postby rcrev » Sat Jul 12, 2008 6:01 pm

Ironic,

I didn't realize this was the latest cook off when I started my project this morning. THis was my first experiment with a brisket so I used things I had around the house to make what I think is a very tasty dish.

1 Brisket
1. Alton's Rib Rub Modified (Remove thyme add Chinese five spice and fresh nutmeg)

I was originally going to smoke this in my Cameron stove top smoker but my wife has asthma and I only use that when she's out for a while.

Instead I put the Cameron Mesquite and Hickory chips in a pie pan. I put them over the Rotisserie burner on my grill and put the brisket at the other side of the grill. I kept the grill at a constant 250F and changed chips every 30 minutes. I did this for about 3 hours.

I then set the Oven to 300F and braised for an additional 2.5 hours. For the braising liquid I used a little Low Fat/Low Sodium Chicken Broth and A Spicy BBQ Sauce.

By 1.5 hours into the braise the pan needed to have a lot of liquid drained off (About 4.5 cups) I put one cup back in and continued.

Pulled it out a few minutes agoand it has a light smoke flavor with good spicy kick. I think the smoke is so light for 2 reasons.

1 the chips were burning out in quicker than 30 minutes
2. gas grills are designed not to hold onto smoke. At least mine seems to be.

My dad has a smoker. I think I may borrow it for a few months next time I'm in NJ.

FYI I paid 2.99 a pound for Brisket. How does that compare?

Ray
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Postby Slamdunkpro » Sat Jul 12, 2008 6:48 pm

rcrev wrote:FYI I paid 2.99 a pound for Brisket. How does that compare?
Ray


2.99 is a little steep if it's a flat cut, It's way high if it's a full packer. Whole packers usually run around $1.50 - 1.65 a pound and Flats $1.90 - $2.40

Since you are in Lancaster you should try and make it to Que Fest. Only about 40 minutes away from you.
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Postby Susan » Sat Jul 12, 2008 9:19 pm

My mom's brisket recipe--I imagine she learned this from her Hungarian mother.

First, you need to buy a brisket that has a nice thick layer of fat on it. The quality of the brisket is key--it is too bad that they are trimming them too much today. You need the fat for the meat to be tender.
My mom would place the brisket in the center of one of those blue black roasters with cut up peeled and sliced idaho potatoes and carrots around it.
Then, she would chop a good sized onion and put that over the meat. Then, she would chop the leaves from celery and place that over the onion. Then, she might add a little water, not much, to the pan.
Finally, she would cover the whole thing with sweet Hungarian paprika and cover it with the lid.
She would place the roaster in a 350 degree oven until the meat was tender and done.
The potatoes will soak up some of the natural gravy. Further, using a defatter, she would serve some of the natural gravy that was in the bottom of the pan and put it in a gravy boat for those who wanted it.
She would cut the meat against the grain and serve this with farfel or kasha varnishkas and a nice salad and some kind of green vegetable like green beans. My dad liked bread at meals, so with brisket, it was usually a good Jewish corn rye with kimmel (caraway seeds).
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Postby Charlene » Tue Jul 15, 2008 6:05 pm

For something completely different....

Jim’s Best Tomato Sauce

1 pound Pork spareribs, neck bones or pork chops
1 pound beef brisket
3 T olive oil
¾ cup onions, chopped
2 cloves garlic, minced
1 6oz can tomato paste
1 28oz can crushed Italian tomatoes (cento)
1 28oz can tomato sauce
1 tsp dried oregano
1 T dried basil
1 tsp red pepper flakes
1 bay leaf
1 ½ tsp kosher salt
2 T fresh parsley, chopped
4 small or 2 large pepperocini
½ tsp sugar

Season the meat with salt and pepper. Heat a large pan over medium heat, then add olive oil. Brown the meat. Remove the meat to a platter. Turn the heat up. Add the onions, cook 3 mins. Add the garlic, cook 2 more mins. Add the tomato paste, stir it around. Add oregano, basil, red pepper flakes, kosher salt, bay leaf. Stir.

Add tomatoes and sauce and 4 cups of water or 3 cups water and 1 cup wine. Stir in the sugar, parsley, pepperocini. Add the meat back in. Cook on gentle simmer 2 ½ hours.

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Postby Charlene » Tue Jul 15, 2008 6:32 pm

And if that wasn't different enough....

From my Great, Great Grandmother:

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The Best Mincemeat

5 pounds beef (brisket or chuck), the fattier the better
2 pounds suet (beef fat)(If your meat is very fatty, you can use less suet)
3 pounds raisins
2 pounds currants (or use all raisins)
3 pounds sugar
1 quart molasses
2 quarts cider
2½ pounds apples
1 lemon and rind
1 orange and rind
Salt
5 tsp spice (all kinds)(Cinnamon, nutmeg, cloves, mace, allspice etc…)

Rub meat with salt and half of spices. Place in pan and cover with foil, and cook in slow oven until fork tender. (All day). Grind meat, suet, raisins, currants, apples, lemon and orange through meat grinder.

Place mixture in very large pan, combine with remaining ingredients and cook in slow oven until thickened and bubbly.

Use as filling for pies and cookies.

Recipe may be halved or quartered. Extras freeze or can well.


Charlene
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Postby Slamdunkpro » Fri Jul 18, 2008 9:23 am

Last call for Brisket recipes.
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Postby Slamdunkpro » Sun Jul 20, 2008 12:19 pm

And the winner is.............


Dan's "Turbo" brisket!

Congrats Dan :dance: :dance: :clap: :clap:
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