Need some cooking advice

[TraumaRN]

So i bought about a 3 pound flat cut beef brisket from the local butcher. I don't have a smoker but I've got a slow cooker. I've never cooked one before but I've got some hickory rub and liquid hickory smoke. I figured I could sear it first and leave it in the slow cooker all day tomorrow and have wet style beef brisket. Before I resort to google does any of our ATOT chefs have a good recipe??

Oh and I do have a couple cast iron skillets for searing...

 

[HomeBrewerDude]

Briskets require low temps for extended period of time for the meat to tenderize. Smokers do two things... cook the meat a very low temps and add flavor.

If you're not smoking, then I would say cook it at 225 for 4-6 hours until the internal temp reaches 195. You might think that it wouldn't take that long for the internal temp to get up to 195, but briskets will do something chemically that causes a plataeu at 160 or so for up to 3 hours even though they are sitting in a chamber much warmer than that.

Check Alton Brown's site, he's probably got some good tips.

 

[sactoking]

Originally posted by: HomeBrewerDude
Briskets require low temps for extended period of time for the meat to tenderize. Smokers do two things... cook the meat a very low temps and add flavor.

If you're not smoking, then I would say cook it at 225 for 4-6 hours until the internal temp reaches 195. You might think that it wouldn't take that long for the internal temp to get up to 195, but briskets will do something chemically that causes a plataeu at 160 or so for up to 3 hours even though they are sitting in a chamber much warmer than that.

Check Alton Brown's site, he's probably got some good tips.

Dude, 195? That's like charcoal. I smoked a brisket on Saturday. Removed it at 145. Carryover took it to ~155-160. The meat was about medium-well.

 

[MagnusTheBrewer]

Brisket has a good deal of connective tissue and greatly benefits from cooking low and slow. You can speed the process some by using a marinade, marking/searing the meat and, after wrapping the meat in plastic wrap and foil cook in a standard oven ~300 F. for 2 hours. I use a garlic ginger marinade for mine.

 

[LS21]

145? its not a pork chop... for smoked meats you want 180+... pulled pork shoulder, brisket, etc

 

[GagHalfrunt]

You need a higher temp on a brisket than you do on a ribeye, the connective tissue has to break down and that doesn't happen at 145. Shoot for 170-175 and let the carryover take it to 180*. That will be enough to get it tender without risking turning it into a hockey puck.

 

[ElFenix]

you could make corned beef.



brisket cooked at 225 takes about an hour and a half a pound. remember to cook fat side up.

 

[sactoking]

The brisket I cooked on Saturday was PERFECT at 160. If I ever take it to 180+ I think I'd be tempted to put a bullet in my head. I'm not looking to make brisket jerky.

 

[LS21]

at 145 the actual meat would be done butthe soft tissues doesnt render until extended cooking at 160 which will infoose the meat with teh texas style briskit flavors and that pull apart tendarness

 

[Pliablemoose]

Ingredients:
4 pounds beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Turn this recipe into a puzzle! [click]


Directions:

Place beef brisket on a large pc. of aluminum foil. Spinkle generously with 1/4 cup of liquid smoke and 1/2 tsp. each of celery salt, garlic salt and onion powder. Wrap well and put into stoneware. Cover and cook on LOW 10 hrs. (HIGH 6 hrs.) Slice brisket into thin slices. Serve warm with juices poured over each slice.

 

[LS21]

thats not a real brisket

smoker or bust

 

[TraumaRN]

Well I'm off to bed but I rubbed liquid smoke into it and then a dry rub with garlic, some creole seasoning, onion powder and a couple other things. Going to let it sit overnight in the fridge and will start it cooking about 8am tomorrow.

I'll update with pics when its done

 

[Squisher]

Totally off topic, but you need to check out Ray's Prime Meats on the other side of Eureka from the Southland Mall. It is in a strip mall that is right along the street.

I'm sure you're already down with Weyand Fisheries for fish.