One of the many things I miss about home (Texas), is good BBQ brisket. I've been wanting to smoke one for a good while, but the only 'brisket' I have found up here is trimmed for corned beef.

That just won't work.

 

Yesterday, my wonderful wife ran across a couple of untrimmed briskets in the grocery store. She suprised me with one!

 

It's all rubbed down with my 'secret' BBQ rub, and ready for 24 hours in the smoker.

 

I'll post the finished product when it's done.

 

 

 

Jeff

Thats a big piece of meat.

 

 

What time is that bad boy gonna be done? And where do you live?

what time's dinner?

looks like your ready to defend your secret bbq rub.

Directions to your house aren't showing up on my monitor... feel free to PM me so I can mapquest it.

Thanks, guys!

 

Thats just a little bitty ole brisket, that one weighs 14 lbs. Brisket is a fatty cut of meat with a lot of connective tissue, and it will lose about 30-35% of it's weight or more while cooking.

Smoker temperature will be about 200*F, and I'm using mesquite to smoke it (as any self respecting Texan would!)

Takes about 24 hours or so to cook, so this puppy is for tomorrows dinner.

 

Going to make up a batch of my home-brew bbq sauce to go along with it.

Tonight, while I'm stoking the smoker with mesquite, I'll be sipping on a little Dos Maderas 5x5 rum, on the rocks, of course!!!

 

Stay tuned, folks!

 

Jeff

Glad to see a Glock and an AR finally put to good use tenderizing meat. Now THAT'S Glock Perfection.

I've heard that people buy their briskets at Sam's Club.

My basic bbq sauce recipe is:

 

•1/4 cup cider vinegar

 

•1/2 cup ketchup

 

•1/2 cup water

 

•3 tablespoons brown sugar

 

•1 teaspoon salt

 

•1 teaspoon chili powder

 

 

I tend to 'doll' it up a little as my mood strikes me. Sometimes, I add a little whiskey (and subtract a little water to compensate), and sometimes I add a few spices to give it a little extra zip.

 

 

Jeff

My basic bbq sauce recipe is:

 

•1/4 cup cider vinegar

 

•1/2 cup ketchup

 

•1/2 cup water

 

•3 tablespoons brown sugar

 

•1 teaspoon salt

 

•1 teaspoon chili powder

 

 

I tend to 'doll' it up a little as my mood strikes me. Sometimes, I add a little whiskey (and subtract a little water to compensate), and sometimes I add a few spices to give it a little extra zip.

 

 

Jeff

Thats about what mine is. How long do you simmer yours down, cause when I ever make mine it comes out thin.

One of the many things I miss about home (Texas), is good BBQ brisket. I've been wanting to smoke one for a good while, but the only 'brisket' I have found up here is trimmed for corned beef.

That just won't work.

 

Yesterday, my wonderful wife ran across a couple of untrimmed briskets in the grocery store. She suprised me with one!

 

It's all rubbed down with my 'secret' BBQ rub, and ready for 24 hours in the smoker.

 

I'll post the finished product when it's done.

 

 

 

Jeff

Famous Dave's has pretty decent Brisket, there's also a place in Old Bridge called Big Ed's Barbecue that does a decent Brisket as well..probably nowhere near as good as you're used to but still not too bad

My basic bbq sauce recipe is:

 

•1/4 cup cider vinegar

 

•1/2 cup ketchup

 

•1/2 cup water

 

•3 tablespoons brown sugar

 

•1 teaspoon salt

 

•1 teaspoon chili powder

 

 

I tend to 'doll' it up a little as my mood strikes me. Sometimes, I add a little whiskey (and subtract a little water to compensate), and sometimes I add a few spices to give it a little extra zip.

 

 

Jeff

 

Thanks Jeff, all ideas taken.

Check Asian supermarkets for Brisket.

One of the many things I miss about home (Texas), is good BBQ brisket. I've been wanting to smoke one for a good while, but the only 'brisket' I have found up here is trimmed for corned beef.

That just won't work.

 

Yesterday, my wonderful wife ran across a couple of untrimmed briskets in the grocery store. She suprised me with one!

 

It's all rubbed down with my 'secret' BBQ rub, and ready for 24 hours in the smoker.

 

I'll post the finished product when it's done.

 

 

 

Jeff

 

Looks good Jeff, but it's a little on the small side for what your probably used to. I don't know where in Tejas you were from but have friends all over the state, but one of the crew down there, I think from Snook used to make some great Armadillo Eggs (aka Jalapeño Poppers with spicy cooked sausage mixed in with the cheese) and damn good and go well with a few beers and a good slow cooked brisket.

 

Harry

One of the many things I miss about home (Texas), is good BBQ brisket. I've been wanting to smoke one for a good while, but the only 'brisket' I have found up here is trimmed for corned beef.

That just won't work.

 

Yesterday, my wonderful wife ran across a couple of untrimmed briskets in the grocery store. She suprised me with one!

 

It's all rubbed down with my 'secret' BBQ rub, and ready for 24 hours in the smoker.

 

I'll post the finished product when it's done.

 

 

 

Jeff

 

Sometimes you can find a full "packer" brisket at Walmart. I know the one in Flemington has them from time to time. You can also ask at the meat counter in most supermarkets for a packer. They may need to order one but should be able to get it in a day or two.

My wife did indeed pick this up at Walmart. I normally dislike thier meat, but for the sake of some BBQ, I'm willing to try this brisket.

 

The BBQ sauce recipe I posted above DOES come out thin. It should. I have always favored thin BBQ sauces-vs-thick. Too thick tastes like gussied up ketchup to me. I like it thinner, and on the spicy side. My lovely wife is a NJ girl, so I have to go easy on the spices for her. I usually leave it on the stove to simmer on warm for a couple of hours. If it gets too thick, I'll thin it out with whiskey or water. I prefer the consistency of skim milk. It gets in all the nooks and crannies of the meat that way.

I DO mop the meat with the sauce twice, in the last hour of cooking. I want to taste the meat....not be overpowered with sauce. Just my preference.

 

hd2000fxdl, I'm originally from Houston, but still own a little bit of property in west Texas, and thats where I call home. Trying to convince the wife that we NEED to live in west Tx!

 

'dillo eggs.....oh man, thats making my mouth water!

 

Cheers!!

 

Jeff

 

ps: this rum is incredible!!! It has the subtle flavor of pecan pie.

Gotcha. First time I made it, I thought I messed it up. After making it a few times I played with the water to ketchup ratio and got it just thick enough to slather the meat with but not to thin to be like water. If you like it hot and spicy, try simmering some jalapeno's in the sauce for a bit or add some red pepper flake.

Gotcha. First time I made it, I thought I messed it up. After making it a few times I played with the water to ketchup ratio and got it just thick enough to slather the meat with but not to thin to be like water. If you like it hot and spicy, try simmering some jalapeno's in the sauce for a bit or add some red pepper flake.

 

Man, I like the way you think!

 

Time to stoke the fire! This brisket is looking nice! About 6 hours to go and I get to sample it.

Finally!!!

 

Here is the finished product. The aroma is wonderful. It needs an hour or so to rest, and I need a nap.

 

Looking forward to dinner tonight!

 

Jeff

Finally!!!

 

Here is the finished product. The aroma is wonderful. It needs an hour or so to rest, and I need a nap.

 

Looking forward to dinner tonight!

 

Jeff

 

brb going to your house. Save me a piece!

I just had a 5 Guys Burger for lunch.... now I want more meat..

That piece of meat...excuse me as I pick my jaw up off the ground. How'd it come out?

That piece of meat...excuse me as I pick my jaw up off the ground. How'd it come out?

 

It turned out good! In spite of being a Wal-Mart cut of beef, it was very flavorful!

I'll be doing another BBQ post soon, most likely with some sort of pork product.

 

Stay tuned!

 

Cheers!

 

Jeff

It turned out good! In spite of being a Wal-Mart cut of beef, it was very flavorful!

I'll be doing another BBQ post soon, most likely with some sort of pork product.

 

Stay tuned!

 

Cheers!

 

Jeff

 

Ya know Jeff, i's be right neighborly of ya to post up the address to your pad and maybe an invite, dillo eggs for appetizers would be good also.

 

Harry

You know, actually organizing a group BBQ and fun shoot might not be a bad idea.......

Looks marvelous. Especially in a place like NJ where "Barbecue" means cooking something on a grill then putting "BBQ Sauce" all over it!

A BBQ fun shoot would be a cool thing to do. Get a couple people over the night before to work the smokers, and get everyone else to bring a side or something. Like one big, gun enthusiast's potluck. And if goes over well, it could be a yearly thing.

Thank you. My wife (she's a Jersey girl) used to believe that BBQ was grilled meat with a thick, tomato-ey sauce slathered all over it. I have since fixed her. She has an appreciation for REAL BBQ , and has become quite the aficionado of different BBQ styles. We try something a little different each time we fire up the smoker.

 

I think the next time I'm going to do one of our favorites; Carolina style pulled pork.

I'll do a little pictorial to go alon with it.

 

Cheers, y'all!

 

Jeff

I'd be more than happy to man the BBQ pits. I've done a couple of cookoffs in my day, and would rather enjoy doing it again.

 

I think it would be a COOL idea!