cookiexd40
Light Foot
Reged: 05/13/08
Posts: 26
Loc: Amarillo,Tx USA
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i didn't want to steal the others guys thread...i have a
charcoal grill i bought at walmart...it does not have a
smoke box but has a pretty big place under the grates for
the charcoal...can i cook a brisket on that???...it has 4
vent holes on either side so i think it would work if i
opened one on the bottom facin the wind and the top one on
the other side away from the wind it should smoke pretty
nicely...just looking for an opinion...i'm moving into a
new house next week and i was wanting to cook for everybody
(i'm a fireman and i offered beer to the people who help me
move) so i figured cookin a brisket would be a good way to
feed everybody... 
the grill i bought ----> http://walmart.scene7.com/walmart/flash_...ategoryid=5428]
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check out my myspace...
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XD 40 4" Service
Stoeger 12 gauge P350
old High Standard 20 Gauge
old High Standard 22lr
16"M4 Del-ton AR15/M4 rifle upper and a superior arms lower receiver with a center point variable scope!!!!!!
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NRA Member
Edited by cookiexd40 (05/23/08 09:51 PM)
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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It depends on how big the brisket and how big the grill is. The key seems to be, no matter how you want to treat the meat (rub, mop, etc etc etc), you will want to cook it slowly.
Is the grill big enough for you to put the meat on one side and the coals on the other?
Of course, you CAN cook it in the oven...
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cookiexd40
Light Foot
Reged: 05/13/08
Posts: 26
Loc: Amarillo,Tx USA
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big negative on the oven...thats not bar-b-que!!...haha...i think it'll work i just need to see how big of a brisket i want
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check out my myspace...
http://www.myspace.com/amafireman
XD 40 4" Service
Stoeger 12 gauge P350
old High Standard 20 Gauge
old High Standard 22lr
16"M4 Del-ton AR15/M4 rifle upper and a superior arms lower receiver with a center point variable scope!!!!!!
www.XDTALK.COM www.AR15.COM
NRA Member
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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Well, what you can do is cook it, wrapped up, at 200 overnite. Then put it on the grill so the outside gets the smoky flavor.
How big is your yard? you might want to SERIOUSLY consider digging a pit, or getting/making one, especially if you plan on doing a lot of outside cooking. We have one that was made for us by a friend, out of a piece of metal pipe about 4 foot in diameter. We cook a LOT outside, 'specially during hot weather. Don't clean out the ashes, and when you want to pit cook meat, wrap it well in foil, burn enough wood to add about 2 inches new coals, and scrape the coals to the side to expose the hot ground. Place the wrapped meat on the ground, cover with the hot coals, and walk away.
Depending on how much meat you have, it will cook in from 45 min to 4 or 5 hours. When you can smell the meat, it is ready.
We mostly use this cooker because we transport it (to the Javelina Hunts in Ft Stockton in the spring, then we will take it to the get together in June.
But you could dig an actual pit, about 3 feet deep and at least 4 foot in diam, You can line it with fire brick if you want.
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MaggieMTx
Extreme Tracker
Reged: 10/03/06
Posts: 4181
Loc: Burkett area in Coleman County...
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It should be big enough to make a SMALL but not super hot fire(may not hold up to big big heat) on one end & cook/smoke it on the other..after its smoked for a bit then you can change up the heat situation & cook it after its wrapped.
Aint nothing wrong with using the oven to cook one, had to do that before when it rained so hard the smoker lost all heat.
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"LIFE IS TOUGH...AND IT'S TOUGHER IF YOU'RE STUPID"...JOHN WAYNE
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ralph
Tracker
Reged: 09/03/04
Posts: 834
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Since this thread is discussing cooking brisket here's my question-
How do I cook one using only the kitchen oven?
I love brisket but have had mixed success in trying to prepare them myself.
I do not have anything to smoke the brisket on, so slow cooking in the oven is my only option.
I started to buy one yesterday but decided to pass based on my lack of success in the past.
Please help me out.
Thanks and have a safe Memorial Day weekend.
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I don't use any wise or witty sayings for my signature, but if I did, my ego would make me quote myself.
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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Season, then wrap with foil. Since you will not be putting it in direct contact with the fire/coals, you don't need as much foil.
Brisket is a very tough part of the animal. It has lots of flavor if cooked correctly, but can be dry.
Try to avoid the market trim briskets. This culture has become so parinoid about fat that we have begun to avoid it at all times and at all costs. However Fat does more than increase calories; it increases flavor and tenderness of the meat.
If you can, try to sear the meat before cooking it in the oven, but if you can't, it isn't required.
Look at the other thread on brisket for ideas on flavoring; you can use the same in the oven.
then cook, very slowly, in the oven. 200 degrees or so would be perfect, if you have time (overnight or so) but you can go up to 350 if you have to.
Treat brisket like you would a game meat roast and you will be fine; cook with fat/moisture and cook slowly.
PS if all you have access to is the market trim, cover it with bacon. You can also cut slices into the meat and put bacon as well as garlic and/or onion in the slices.
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ralph
Tracker
Reged: 09/03/04
Posts: 834
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Campcook,
Thanks for the quick response. I was not sure about the time and temp.
I think I'll go this morning and get one and will try it for about 10 hours (overnight) at 200 degrees.
Thanks again.
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I don't use any wise or witty sayings for my signature, but if I did, my ego would make me quote myself.
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DCS
Tracker
Reged: 10/02/06
Posts: 555
Loc: Angleton, Texas
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Cookie, becareful and don't use your friends as guinea pigs. If your not sure how something you cook is going to turn out, then I wouldn't try it. What if you cooked a brisket and it turns out dry, tuff and tastless? Why not just cook up something that is bullet proof like a pile of hamburgers on that grill along with a ice chest full of beer and then experiment with the brisket at a later date?
Edited by DCS (05/24/08 09:20 AM)
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Crazyhorse
THF Celebrity
Reged: 11/05/04
Posts: 13990
Loc: Azle, Texas
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Her name is Lora, or on here campcook, and we have been married almost 16 years now, and I along with many others have found her to be a quite capable and competent cook.
If she suggests something, it is from experience, not guess or experimentation.
Sorry for being an Old Fart with my earlier statement on this subject, it is just a case of having found someone that really does know how to cook some really great food, so I am probably overly protective. My apologies.
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Being a Redneck is okay, being a stupid Redneck isn't. THF-OFC member. www.shoestringsafaris.com
Edited by Crazyhorse (05/24/08 10:28 AM)
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DCS
Tracker
Reged: 10/02/06
Posts: 555
Loc: Angleton, Texas
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Sorry, Crazyhorse. Didn't mean any disrespect. I was really just thinking about a cookout that I did once and it turned out horrible. From them on before I cook something for someone, I cook it for myself first to make sure it works.
I am sure Lora is a very good cook and I was not passing jugdement on her at all. I was merely offering another option for him to consider.
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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Randall (and, you will find, others on this forum) tend to be somewhat protective of me. Randall because we've been married for lo these 16 years, and the others because (a) they are utterly astounded that I have put up with him for so long, and (b) because I have truely had a LOT of experience in cooking, both in traditional kitchens with all the gimmicks and at camp, where I can make do with very little.
I have been a Medieval Re-enactor with the Society of Creative Anachronism (SCA) since the 1980's, and my persona there is as an inkeeper in the 12th century. The research I have done for the SCA events has given me a lot of ideas for techniques for modern-day rough cooking.
I realy do not use many actual recipes, but if you know where on the animal a given cut of meat comes from, then you will have a good idea on how to cook it with (generally) good results.
As I mentioned on the other brisket thread, it is only VERY recently that people have started to use briskets except for corned beef and saurbraten (both a way of preserving and tenderizing the meat) or for ground meat.
The brisket comes from the part of the cow between the front legs, from even with the bottom of the sternum to up to the beginning of the neck. This is the padding that the animal lays on when it lays down. It will have a layer of fat over it, but since the muscle is not really used much, it is not marbled with fat.
That is why you need to leave the fat on, and cook slowly. (The people who cook brisket competitavely often cook it at 150 - 200 for 12 to 18 and sometimes 24 hours).
There are 2 methods of adding fat to meat; larding and barding. Barding is layering fat on the outside of the meat. This is often easiest. Larding is the method of putting fat into the meat. This can be done as I suggested above, cutting slices into the meat and pushing bacon or pork or beef fat into the slices. You can also purchase a larding needle, which you can load with a type of fat and push into the meat. (traditional to use rendered pork fat - lard).
The advantage of cooking with the SCA is that I have learned how to cook with the old-fashoned animals; if you have ever tried to cook a range-raised chicken or turkey (both of which I raise) you will know that you cannot cook it the same way you cook a factory-raised bird from the supermarket.
MUCH more flavor - but you HAVE to cook it much more slowly, and with some sort of moisture. Game meat is the same; it just does not have the fat that the factory-raised animals most people cook and eat today.
Go over to my page on our website for more ideas...
www.shoestringsafaris.com
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Brother in-law
Extreme Tracker
Reged: 07/08/07
Posts: 3682
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I bought two small briskets, 5 lbs. how long do you think to cook?
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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I would wrap them together (bigger pcs of meat are less likely to be dry than smaller ones) with the fat side out. As above, cook as slowly as possible (in the oven 200 or so, on the grill with coals on the other side of the grill, in an offset smoker, or in a pit covered with ashes) for a minimum of 4 hours - try to get as low a temp with as long a time as you can.
What we have had a lot of success with, is searing the meat over a HOT flaming fire, when wrapping it and cooking it slowly.
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Brother in-law
Extreme Tracker
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how are you searing them? did you use the salt method, I want to try that.
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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To sear, you take a really REALLY hot fire and quickly char all around. Then take them off the fire and let the heat die down. You can use whatever method to finish cooking you want.
The salt method is an extremely old- like middle ages- way of cooking meats, poultry, and fish. I have used it on all 3.
Some people use the method I described on the other brisket thread, others add flour and herbs to make a dough.
do an on-line search on 'salt-encrusted cooking' and you will find many many recipes.
It is surprising that the salt does not make the meat salty - just like deep frying a turkey in hot enough oit does not give you a greasy turkey.
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MaggieMTx
Extreme Tracker
Reged: 10/03/06
Posts: 4181
Loc: Burkett area in Coleman County...
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I have even cooked a brisket in the crock pot...just added some claudes brisket marinade & cook til it was done. Keep the lid ON most the time, keeps moisture in.
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"LIFE IS TOUGH...AND IT'S TOUGHER IF YOU'RE STUPID"...JOHN WAYNE
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Cool_Hand
Extreme Tracker
Reged: 09/28/05
Posts: 4957
Loc: Coleman, Tx.
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Cookie, on that grill you purchased, if you could somehow figure a way to get a small pan of water in it, it might help in keeping the meat on the moist side. Maybe your charcoal at one end and the meat on the other with a small pan of water under the meat. Heres another tip for smoking on a grill you might want to consider. I do this every time I cook steaks outside on the grill. After the coals are ready, btw never put meat on until all the lighter fluid has burned off, put some small branches of mesquite or your favorite wood on top of those coals and close the lid and it will smoke the meat pretty well. On a brisket you might have to add some more wood from time to time.
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Benny
T X Ranch
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spanky
Veteran Tracker
Reged: 09/01/04
Posts: 2900
Loc: Ennis, TX
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Try offset smoking/grilling. Put your fire on one end of the grill and put your brisket on the other end, maintain a temp of 225-250 for a couple of hrs., wrap in foil to finish.
A lot of people tell you to trim your brisket before you cook, and for me I wouldn't. It's easier to trim after it's cooked and the fat will add needed moisture and flavor to the meat.
We always try to add as much smoke as we can to the brisket for the first couple of hours, and not much heat. The reason we do that is because we feel the meat will not sear as quickly and be more acceptable to the smoke, because when you put heat on it, the meat has a tendancy to shrink and close, thus in our opion making it harder to smoke the meat through out.JMHO
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Say Something Fool!
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campcook
Pro Tracker
Reged: 11/26/04
Posts: 1085
Loc: Azle TX
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Something else you might want to try, especially with a market-trim brisket, is to brine it first. I have an all-purpose brine that I have used on everything from quail thru chickens and turkeys, bobcats, javelina, all kinds of deer, elk and moose.
For enough brine for about 20 - 30 lbs meat:
1 lb NON-IODIZED salt (you can use plain table salt, or kosher salt, just do not use any salt that has additives to make it 'free-flowing'
1 lb granulated sugar
1 pint vinegar (you can use white, cider, or wine vineagar -just make SURE it is at least 5% acidity
1/2 lb brown sugar or 1 cup molasses
palm-ful (about 2 tablespoons) mixed pickling spices, or other spices of your choice. Optional.
In a food - safe bucket or other container that will hold your meat and allow you to cover about 2 inches over the meat, mix all your dry ingredients. Add the vinegar and mix. Add enough very hot water to dissolve the sugars and salt and stir. Let cool. Add the meat and add cold water, stirring, till the liquid covers the meat by about 2 inches.
You do not need to refrigerate if the temperature you have this stored in is over 80 degrees - so covered in the kitchen should be OK.
How long to brine? Well that is going to vary. I only let the quail sti in the brine for an hour, but chickens and larger poultry I have let brine for 8 hours, and the venison can brine for 24 hours or more.
When you are ready for the meat, remove it from the brine and rinse briefly to remove the pickling spices (you don't want to bite into a whole peppercorn!), pat dry with paper towels or let air-dry, and cook as usual, on the smoker if possible but in the oven works too.
If you have a LOT of meat to brine, you can use this pickle one more time. If you are cooking both red meat and poultry, I would do the red meat first, then the birds.
Lora
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Guy
THF Trophy Hunter
Reged: 12/06/05
Posts: 7313
Loc: Dallas, TX
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Quote:
i didn't want to steal the others guys thread...i have a
charcoal grill i bought at walmart...it does not have a
smoke box but has a pretty big place under the grates for
the charcoal...can i cook a brisket on that???...it has 4
vent holes on either side so i think it would work if i
opened one on the bottom facin the wind and the top one on
the other side away from the wind it should smoke pretty
nicely...just looking for an opinion...i'm moving into a
new house next week and i was wanting to cook for everybody
(i'm a fireman and i offered beer to the people who help me
move) so i figured cookin a brisket would be a good way to
feed everybody...
the grill i bought ----> [url=http://walmart.scene7.com/walmart/flash_zoom.jsp?company=WalMart&sku=5508760&config=WalMart/zoom_config&default=0001680092930&title=Royal%20Oak%20Outdoor%2030"%20Deluxe%20Charcoal%20Barbecue%20Grill&categoryid=5428]]http://walmart.scene7.com/walmart/flash_...ategoryid=5428][/url]
The key is for the brisket to not get direct heat, it will burn. So if you put on the top rack per the pic you provided, then foil on the bottom to deflect the heat, keep under 350, 250 ideal, you should be fine.
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LordSweep
Woodsman
Reged: 02/03/08
Posts: 164
Loc: Gonzales,Texas
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For all this trouble i say order pizza,what the hell!!!
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A lie told often enough becomes the truth.
Lenin
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Cool_Hand
Extreme Tracker
Reged: 09/28/05
Posts: 4957
Loc: Coleman, Tx.
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Its a Texas tradition ma man!! Native Texans were born with two things already instilled in them. God and Bar-B-Que!!!
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Benny
T X Ranch
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MaggieMTx
Extreme Tracker
Reged: 10/03/06
Posts: 4181
Loc: Burkett area in Coleman County...
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Happened to watch a show on the Travel Channel today & it was on BBQ..all said they cook their stuff at around 225.
After that its anyones choice when it came to what wood to use, sauce or no sauce, wet or dry cook, ect...
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"LIFE IS TOUGH...AND IT'S TOUGHER IF YOU'RE STUPID"...JOHN WAYNE
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