The Perfect Brisket, Finally!

Great job CaterGreat!!! Just takes a little practice!

For the flat...I will usually cut that off from the point and let the point cook another hour or so.

I like the flat to be around 185-190�......that is about perfect for slicing. Brisket is one of those cuts of meat that a thermo will very often NOT give you a good indication of doneness. I always use the poke test....poke your thermo probe into it and feel for the resistance.

Agree with Stogie, cook the flat to 190.

Geez, Stogie how could you say 185, now someone will take a polder put it in there and take it out at 185...come on! You know they think we're experts or something, and then we'll have the war of 185 vs 190.

I also agree that if you have the time, put the deckle back in a little long. This part a lot of people put back in to create "burnt ends".

Glad you had success. Now WHY did you cover it in sauce??? (that's okay, we understand, they're from Tennessee).

Good Q'in on 'ya

Smokin'

p.s. Just getting my humor shots back in at the guys for coming after me. I love this forum and there's a GREAT group here. Keep it up.

Sauce? You don't like Sauce??? Heck, I thought all Texans and Okies used that dark sweet sauce?? I thought I was being authentic??

I had about 300 guests at my place last night for a humane society fundraiser...great party.. I had the Briskets, pulled and chopped, Sliced PorkLoin with condiments and a Peach Chutney, a Georgia Brunswick Stew (thought these Tennesseean's tongues were gonna slap their brains out, they had never had Brunswick stew), Had a martini station with mashed potatoes, a vodka sauce and the stew that guests would place in martini glasses... most did the potatoes with the stew over the top... (a culinary first) oh there was a gourmet cheese board, champagned fruit, penne pasta salad with sundried tomatoes and prosciutto.... a Viennese table with assorted dessert bites... and about 20 varieties of wine (as this was a wine tasting too).....

After 21 years of living here and being in the foodservice business, I have decided to bring the "best of barbq from America", featuring the Oklahoma Brisket or maybe Texas, LOL, the Georgia Brunswick Stew, MY RIBS, and West Tennessee Pulled Pork..... I am calling the new company "eXtreme BBQ", which will be a division of my catering company, "Premier Place Catering".

It all is a learning curve gents, and you guys are making that process easier...

Speaking of the stew... gotta tell ya, a lot of test brisket, left over pork and brisket, gets buffalo chopped and becomes stew.... it is just a natural progression! In my business, food has second lives... for sure... most rave about the second generation dishes, go figure?

Cheers,

Carl


------------------
Don't Postpone Joy!

quote:

Originally posted by CaterGreat:
most rave about the second generation dishes, go figure?

Cheers,

Carl

Leftover spaghetti eaten cold outta the fridge is the best hangover cure I know of

Best of luck on the new venture Carl, sounds like a winner to me!

------------------
Topchef
BBQ...it aint rocket science, it's ZEN

[This message has been edited by topchef (edited April 28, 2001).]

Looking for help? I need a new life style. LOL will work in your new venture ANYTIME! Will work for samples!

Talk about second life... one of the best things you can make is BBQ beef brisket chili. Chop up the brisket and make a chili as you normally would... can cook it as little as an hour if you want (still probably two) since the brisket is cooked, coming out of the fridge. Makes for a smokey tender chili that few have had!

Sounds good!

I'll have to remember to save the brisket trimmings in the freezer for September when NFL season kicks-off...no pun intended

------------------
Topchef
BBQ...it aint rocket science, it's ZEN

c'mon, topchef! This will be worth it. Take a whole brisket out of the Smokette and chop it up for chili. You won't be sorry.

IMHO, if you have cooked the perfect brisket, then you serve it sliced with the sauce on the side. You want to make sure everyone knows just how perfect that piece of meat is.
If the meat is going to be served gradually over a few hours, leave the fat cap on while the brisket is in a holding oven to help keep it moist. Simply slice off the fat as you slice a serving of meat. You can also trim the fat out of the center of the brisket as you are serving. With a little practice, the slicing and trimming process actually becomes part of the "atmosphere" of your event.
The chopped brisket mixed with sauce is what to do with some of the leftover brisket for the next day. The meat will loose some of its texture if in a walk-in over night, so the restaurants will then make the mixture to disguise this. It is also a way to cover up a less than perfect attempt at smoking the brisket for the day.
At least, that is the preference for this Okie.

quote:

Originally posted by CaterGreat:
Sauce? You don't like Sauce??? Heck, I thought all Texans and Okies used that dark sweet sauce?? I thought I was being authentic??

I had about 300 guests at my place last night for a humane society fundraiser...great party.. I had the Briskets, pulled and chopped, Sliced PorkLoin with condiments and a Peach Chutney, a Georgia Brunswick Stew (thought these Tennesseean's tongues were gonna slap their brains out, they had never had Brunswick stew), Had a martini station with mashed potatoes, a vodka sauce and the stew that guests would place in martini glasses... most did the potatoes with the stew over the top... (a culinary first) oh there was a gourmet cheese board, champagned fruit, penne pasta salad with sundried tomatoes and prosciutto.... a Viennese table with assorted dessert bites... and about 20 varieties of wine (as this was a wine tasting too).....

After 21 years of living here and being in the foodservice business, I have decided to bring the "best of barbq from America", featuring the Oklahoma Brisket or maybe Texas, LOL, the Georgia Brunswick Stew, MY RIBS, and West Tennessee Pulled Pork..... I am calling the new company "eXtreme BBQ", which will be a division of my catering company, "Premier Place Catering".

It all is a learning curve gents, and you guys are making that process easier...

Speaking of the stew... gotta tell ya, a lot of test brisket, left over pork and brisket, gets buffalo chopped and becomes stew.... it is just a natural progression! In my business, food has second lives... for sure... most rave about the second generation dishes, go figure?

Cheers,

Carl