OK. cooks. I have a brisket of beef

[fett]

Ya, ya. ya. It was $14 and I got it for $3.50. Now, I need to cook it. I think I want to barbie it on ye olde Webber. I need your advice.

[horns666]

I simmer my brisketts in a big pot of water on the stove. I simmer it for hours..until it just falls and peels apart easily...and most of the fat melts away.

I Simmer mine slowly for aprrox 4-5 hours for a 5.5 lb briskett..which when after cooked is aprrox 4 lbs.

The important thing when slicing it thin (electric knife) is to go against the grain..to give you the same "texture" when you get a awesome corned beed sandwhich at the finest places..

I like 'kraught and horseradish on mine...on some Cleveland Rye.

[Jason1212]

If you do it on the weber keep the fire low. You really dont need to go above 280. Let it sear for about an hour or slightly less then wrap it in foil. From there let it cook for at least 12 hours. At that point it should fall apart and be very tender. It is a long process, but brisket is a big tough piece of meat.

[horns666]

If you do it on the weber keep the fire low. You really dont need to go above 280. Let it sear for about an hour or slightly less then wrap it in foil. From there let it cook for at least 12 hours. At that point it should fall apart and be very tender. It is a long process, but brisket is a big tough piece of meat.

Exactly..my dad does it that way in the Summer..especially in on a hot day. I always have my air runnin'..so.

Either way...it's a very SLOW cooking process....start cooking it now, if you wanna eat it tonight.

[kelly user]

no no no that's all wrong, see what you do is, you place it in a big baking dish with your choice of spices, mine would be garlic, onion, season all salt, and some black pepper, but about 1/2 inch of water. cover with foil, roast at 325 until done, i eat it straight up with the juices left over from baking, or you could use a bit of BBQ sauce.

[horns666]

no no no that's all wrong, see what you do is, you place it in a big baking dish with your choice of spices, mine would be garlic, onion, season all salt, and some black pepper, but about 1/2 inch of water. cover with foil, roast at 325 until done, i eat it straight up with the juices left over from baking, or you could use a bit of BBQ sauce.

Really..mine comes out pretty good. But it sound like you got a system goin' there..

Well my 'ol gas range finally took a dump..I'm getting a new Frigidair delivered Monday morning..got it from Best Buy..nothing "fancy"..I don't need my stove to sing and dance..just cook!!

[Shawn Lutz]

It really needs to be cooked for a long time for it to be really good, too long of a process....I live in BBQ land down here in Tejas...I just go buy it from one of many BBQ joints around...along with some tader saldad, cole slaw and fired corn & ocra and Texas toast Once you have a tender hunk of meat its all about the sauce after that...oinion...fuck...I hungry now

[fett]

I guess I already knew there is only one way and that's hours in the oven. I could micro-wave it and make a saddle.

[drockilles]

Smoke it

[fett]

Smoke it

Should I use ash or maple or mahogany or basswood or should I just go with a nice laminated body to get that natural glue flavor in the smoke.

[drockilles]

Doesn't matter, just don't use a new LP or all the wood will be gone in 1 minute

[fett]

I am amazed that you guys didn't suggest soaking it in brine. I will soak that piece of leather for a day or two. Low sodium, my ass.:ROTF:

[kelly user]

i don't believe in all of that crap, you don't need it.

[fett]

You ought to see the cuts of beef we have here. Trust me. It needs it.

[Cleveland Metal]

Basted with Lemon Oil