All right. Briskets are on sale for .99 a lb at Albertson's

[bearfan454]

http://albertsons.dailyshopper.com/index.aspx?pagename=circularlarge&zipcode=76574&storeid=1036521&dssid=0a961f8a-7768-420e-ba51-8a4100de0006&referer=&pagenumber=1&circularid=4923&batchid=222164

There is no way in hell I was going to pay 1.49 a lb.

[nothingshocksmeanymore]

1. mmmmBBQ brisket

[flamingyouth]

2. Mmmm, brisket indeed!

I'm going to a BBQ on Sunday - guess what item I'm bringing?!?!

Yes, the NSMA-special ribs! :D

[Rowdyboy]

3. I've never cooked a decent brisket in my life...

And I'm a pretty damned good cook. They just never turn right-I admit I'm not much of a grill cook but mine are always tough or are lacking in taste-not bad, just not really very good. Its an evil meat!

[flamingyouth]

4. It's a slow-cooker type of meat

Definitely - it needs a full day to be good, IMO. I have never made a decent brisket in less than four hours.

[bearfan454]

13. 4 hours is about right if you use the foil method.

Check out post # 10

[GOPisEvil]

9. If you have a smoker...smoke it...

Smoked brisket is the best! Otherwise go low and slow...a braise would work, too.

[bearfan454]

10. Perect brisket recipe for you Rowdyboy

Pick out a good brisket. Bend it at the grocery store. If it is flexible it is a good one. If it is hard to bend it has a big chunk of fat in the middle. Get the one that bends easily. I like about an 8 or 10 pounder.

Trim off some of the fat but not all. Leave a fair amount. Get your pit really hot(I mean hot !) with charcoal and mesquite. Mesquite burns at 1100 degrees. I have my grate about 6 inches above the coal bed.

Season your brisket on both sides with garlic powder, salt, and McCormick spicy season all. Use a lot of spices.

Sear your brisket really good on both sides. Let it get very brown, but not burned black. Bring it back inside.

Stoke up your coal bed with even more charcoal and mesquite while you are inside.

Pull out about a 5 or 6 foot piece of Super heavy duty tin foil and lay it on the counter. Spice the hell out of the brisket again on the top side. Put that side down on the tin foil and spice the other side heavily.(very heavily) Wrap the brisket the long way(length) with the tin foil. Wrap it again the other way(width). Do this about 5 or 6 times until you have a very tightly wrapped brisket that is in a tin foil pressure cooker you have made.

Put it back outside on the pit and close the lid but leave the chimney vent open. Turn it over after 45 minutes to an hour. Leave it on the other side for another hour.

Bring it in and let it rest for about 20 minutes. Open your tin foil package and place the brisket on a cutting board. Slice it against the grain at an angle.

If it is overdone it will fall apart and be stringy. You want to catch it right before it gets like that. You can push on the foil pack out on the grill to see how soft it is.

This method has never failed me. If you follow these directions it should come out tender, juicy, and good. I hope this helps.

[Rowdyboy]

12. I'm gonna hold you to it...I may even try this recipe for Labor Day

its just going to be the two of us, so if I screw up, we can eat Mexican instead. Thanks for the directions. My comment was a very thinly veiled plea for a decent recipe and it looks like you came through.

Thanks!

[bearfan454]

15. I have lots of recipes.

Glad to share them.

[flamingyouth]

14. I need a winter-in-Seattle variation on that

Although I've grilled here in the December rain!:hi:

Sounds delicious! I'll be right over! :9

[Catch22Dem]

5. Only one way to cook that sucker, IMO

SMOKE IT!

[GOPisEvil]

6. I once again vouch for bearfan's cooking!

The man knows which end of the grill is up, let me tell ya!

:9

[bearfan454]

7. Thanks David.

I really get into my cooking.

[aQuArius]

23. Double Vouch! HE CAN COOK!

Damn, I'm hungry just thinkin'

[ChavezSpeakstheTruth]

8. Hey man - I'm doing a cookout on Sunday - I'm hittin' up your recipes!

Thanks brother!

[bearfan454]

11. Check out post 10 CSTT

I'm gonna kick ass on a brisket again. I do the dishes too so Mrs bearfan should be in a good mood. Know what I mean ?

[ChavezSpeakstheTruth]

17. Thats the one I'm talkin' bout!!!!!

Hope you too are doin' well!

-peace

and thanks again! I'll let you know how it went!

[bearfan454]

18. Here are the 2 side dishes I usually make to go with my brisket

Pasta salad:

I'm from Chicago and this is a Midwest specialty.

Dice up small 2 green peppers, an onion, and 6(or more-I use 10)hard boiled egg whites. Don't use the yolks. Boil, drain, rinse, and cool off some pasta. Use however much you want. I use small shells, ziti, or salad pasta. Combine everything together with a drained and rinsed small can of sliced olives. Add mayonnaise. Use a lot of Hellmann's mayonnaise. I use almost a whole quart. Add salt and pepper to taste. I add some garlic powder too but it is optional. Spread the mixture out on a serving platter and cover the top of it with Kraft parmesan cheese. Use a lot. Cover the entire thing with Saran wrap and put it in the icebox overnight. It tastes better the next day. Serve cold.

Yankee baked beans:

Dice up a green pepper, an onion, and some crispy bacon you have fried up and drained(about 10 pieces). Open up 3 or 4 cans of pork and beans. Drain the juice. Spray Pam in a pyrex baking dish. Add the beans, bacon, green pepper, and onions. Squirt about 3 or 4 tablespoons of mustard and put in about a half a cup of brown sugar. Mix everything up real good. Press the mixture down in the pyrex baking dish. Bake it on the middle shelf of the oven at 325 for about 1 1/2 to 2 hours or until the juice bubbles out of the dish. Let it cool off and cover it with Saran wrap and put it in the icebox overnight. Serve cold.

I might do something different this time just to break my brisket routine. You never know.

[Kadie]

19. I am going to try your Yankee baked beans recipe

looks great. Thanks!

[DemoTex]

16. Sorry, I'm not a brisket fan. I'm a pork and chicken man. HOWEVER ...

Ottos' in Houston has great beef brisket. Be careful at Otto's though, it is George H.W. Bu$h's favorite restaurant.

[bearfan454]

20. Going to watch Bill Maher kick

Gonna knock out after that.

[Mr. McD]

21. Those Albertson's briskets are very fatty

I lose about 20% to 30% of the brisket in fat when I make Pastrami and still have a very fatty Pastrami.

[bearfan454]

24. I know it. That is whay I bend them when picking one out.

If I start out with a 10 pounder I will end up with about 7 pounds of kick ass sliced brisket. But 99 cents a pound is even cheaper than hamburger meat.

[soothsayer]

22. Low and slow! Figure 1 1/2 hours per pound (mine go 12-20 hours!)

The secret is to creep up to an internal temp of 160, and then hold it at that temp for as long as it takes for the fat to render and the tough connective tissues to break down. Pull it off at 180 or 185 if you want to slice it, or 205 if you want to shred it. Love it!

Oh...spray occasionally with apple juice. Start if fat side up so it bastes itself.