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Questions tagged [brisket]

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1
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1answer
76 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
2
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2answers
465 views

Safety of Sous-Vide for long cooking times

Note: all of the questions I saw on this focused on higher temperatures. Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a steak or many roasts. Would it be safe to ...
2
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1answer
419 views

How long can my smoked brisket stay in holding?

I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on roughly at 10 PM last night. Following ...
4
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3answers
1k views

Smoker or Sous Vide first?

I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the ...
0
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1answer
185 views

How long can uncooked brisket be refrigerated after defrosting?

I purchased a vac packed piece of brisket from Aldi a week ago. I froze it a day after buying, then thawed it in the fridge 2 days ago until it felt soft to touch. I opened the pack, washed it under ...
6
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3answers
4k views

How do I keep brisket moist overnight?

I will be smoking a brisket on Christmas Eve for 6 to 8 hours, and then completing the cooking of in the oven on Christmas day. I want to keep it moist, avoiding the risk of congealing from overnight ...
0
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1answer
575 views

Brisket: separating the flat from the point prior to smoking

Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I ...
3
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2answers
6k views

Is it okay to marinate brisket for 48 hours?

My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead. Yesterday, before we knew our plans ...
2
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1answer
594 views

What part of the brisket is sold in UK?

I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed off to leave just 1 cm 2 onions, peeled ...
11
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1answer
6k views

can tough brisket get softer?

I am cooking a brisket in a pot with water and vegetables, on a stove top. I meant to leave it on a slow simmer, so that it would get very soft. About 2 hours after I started cooking it, after ...
3
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1answer
1k views

How much black garlic to substitute for regular garlic in a slow-cooker?

My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same ...
4
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2answers
2k views

Problems cooking Wagyu brisket

While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far, the regular briskets have turned out ...
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3answers
1k views

How do I get more flavor in the interior of a brisket?

My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the ...
3
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1answer
12k views

What is “pork brisket?”

I picked up a package of "pork brisket" at the supermarket today. I have never seen it before but it was inexpensive and fatty, and looked like a good option to throw in the slow cooker. When my wife ...
4
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3answers
4k views

Smoked a brisket that was edible but not great. What would you do differently?

I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used: http://www.amazon.com/gp/product/...
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2answers
49k views

How long do I cook my brisket?

I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to me. (not to mention I cannot fit this ...
1
vote
1answer
887 views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
2
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2answers
23k views

Can I substitute a beef round rump roast for brisket?

I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In ...
1
vote
1answer
304 views

My brisket is too sweet

Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor?
6
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2answers
3k views

How important is humidity when smoking a brisket?

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature ...
5
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3answers
7k views

Why do brisket recipes move to the oven to finish?

In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...