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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. Toothpick

    Toothpick #2 since day #1 Founding Member

  2. MotoMike

    MotoMike Founding Member

    Brisket

    plan on smoking a brisket this sunday. Problem is, we won't be eating it until Monday night. Can't smoke it Monday as I'm working for the Man. How would you all recommend treating the brisket? should I cook it fully and reheat low and moist? leave whole or cut and drizzle with sauce? Any and all suggestions appreciated.
    Mike
     
  3. Lucretia

    Lucretia Founding Member

    I'm speaking from a point of complete ignorance since I cook pork butts and not briskets, but I cook my butts over smoke for about 6-7 hours and then stick them in a covered roaster in about a 200-210 degree oven until near dinner time the next day. They end up cooking for 30-32 hours total. Pull them out and let them rest for an hour. The butts are not done when I take them off the smoker. Don't know how it would work for brisket, but it works great for pork.
     
  4. Jim

    Jim Old Curmudgeon Founding Member

    Mike I would definitely keep it whole, let cool fully and wrap in foil to hold . Warm it slowly and for a goodwhile before pulling an letting it rest again.

    Not ideal but should still be the best Brisket your guests ever had.
     
  5. MotoMike

    MotoMike Founding Member

    Lucretia and Jim thanks for your help. I'm on it.
     
  6. Lucretia

    Lucretia Founding Member

    Jim is the Brisket King (as opposed to the regular BK.) I'd take his recommendations as gold.
     
  7. Toothpick

    Toothpick #2 since day #1 Founding Member

  8. MotoMike

    MotoMike Founding Member

    In Jim we Trust :like
     
  9. Toothpick

    Toothpick #2 since day #1 Founding Member

  10. Lucretia

    Lucretia Founding Member

    That's a lot of butts!
     
  11. Toothpick

    Toothpick #2 since day #1 Founding Member

    They did Tennessee style and North Carolina style.

    I prefer the NC style because I like the tangyness. Vinegar based.

    The Tennessee has more of the smokey flavor, which is also good.

    Best of both worlds....the bark from the Tennessee and the meat from the North Carolina.
     
  12. MotoMike

    MotoMike Founding Member

    this is the only pic I have of the brisket in question. I cut an 9 pounder in half. about 7 hours on the smoke. fully cooled and foiled. the next day two hours at 220 in the foil. rested and sliced. Jim you were right on the mark. it was excellent. Was for a birthday supper for my son-in-law and all in attendance thought it the best they'd had.

    brisket.jpg
     
  13. Jim

    Jim Old Curmudgeon Founding Member

  14. Lucretia

    Lucretia Founding Member

    Looks great!
     
  15. Toothpick

    Toothpick #2 since day #1 Founding Member

  16. John Fout

    John Fout Founding Member

    uploadfromtaptalk1461811056463.jpg uploadfromtaptalk1461811044667.jpg
    I can eat turkey year round. It doesn't need to be November :-D

    Sent from my Nexus 6 using Tapatalk
     
  17. Toothpick

    Toothpick #2 since day #1 Founding Member

  18. Jim

    Jim Old Curmudgeon Founding Member

    Brisket by request..I swear my wife was a Texan in a former life....

    [​IMG]

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    About 3.5 hours in...
     
  19. Lucretia

    Lucretia Founding Member

    That's just painful. Pictures of Jim's brisket, and the links are broken. :(
     
  20. butch

    butch Professional Craftsman Founding Member

    im going to have to set up a fattie night soon
     

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