Page 1 of 2 12 LastLast
Results 1 to 20 of 25

Thread: Brisket question

  1. #1
    biig Guest

    Default Brisket question

    I bought a small brisket that came with a dry rub. It's been in the
    fridge since last night and I'm wondering if cooking it in the slow cooker
    (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    available today. Would you put any liquid in? Would you make a rack out of
    veggies?I've googled but being on dial up, it was an exercise in
    frustration.......tia....Sharon in Canada



  2. #2
    Bob Terwilliger Guest

    Default Re: Brisket question

    Sharon wrote:

    > I bought a small brisket that came with a dry rub. It's been in the
    > fridge since last night and I'm wondering if cooking it in the slow cooker
    > (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    > available today. Would you put any liquid in? Would you make a rack out
    > of veggies?I've googled but being on dial up, it was an exercise in
    > frustration.......tia....Sharon in Canada


    I'd add a bottle of beer. Unless the brisket is extremely well-trimmed, I
    wouldn't bother with a rack of vegetables. Maybe zigzag mustard across the
    top.

    Bob




  3. #3
    biig Guest

    Default Re: Brisket question


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4c44396c$0$5046$[email protected]..
    > Sharon wrote:
    >
    >> I bought a small brisket that came with a dry rub. It's been in the
    >> fridge since last night and I'm wondering if cooking it in the slow
    >> cooker (not crockpot) would work. It's toooo hot to have the oven on and
    >> no bbq available today. Would you put any liquid in? Would you make a
    >> rack out of veggies?I've googled but being on dial up, it was an exercise
    >> in frustration.......tia....Sharon in Canada

    >
    > I'd add a bottle of beer. Unless the brisket is extremely well-trimmed, I
    > wouldn't bother with a rack of vegetables. Maybe zigzag mustard across the
    > top.
    >
    > Bob
    >
    >

    I don't have beer, but maybe beef stock? It's pretty well trimmed with a
    bit of a fat cap. I've already put on the rub (last night) I've never done
    a brisket and usually just pot roast my beef roasts. Hubby doesn't like
    rare meat, so never oven roast beef. Would you brown it first. My slow
    cooker has a metal non stick pan. Would you put in root veggies toward the
    end? I have potatoes, carrots and rutabaga...thanks...Sharon



  4. #4
    Bob Terwilliger Guest

    Default Re: Brisket question

    Sharon wrote:

    > I don't have beer, but maybe beef stock? It's pretty well trimmed with a
    > bit of a fat cap. I've already put on the rub (last night) I've never
    > done a brisket and usually just pot roast my beef roasts. Hubby doesn't
    > like rare meat, so never oven roast beef. Would you brown it first. My
    > slow cooker has a metal non stick pan. Would you put in root veggies
    > toward the end? I have potatoes, carrots and rutabaga...thanks...Sharon


    1. Beef stock should be fine, about a cup and a half to two cups.

    2. With the rub on it, I would *not* brown it first. (Some here may
    disagree.) If it had been merely salted, then browning would be a good way
    to add flavor, but many spices in dry rubs burn and turn bitter if exposed
    to high heat.

    3. Yes, I would put chunks of veggies in during the last 45 minutes of
    cooking or so. Don't forget to sprinkle them with salt and pepper before
    adding them to the cooker. If you have onions and celery, those would be
    good to add at that time too.

    Regarding the fat and vegetables, the thing to keep in mind is that most
    brisket has a LOT of fat. It's fine for the brisket to cook in its own fat,
    but any veggies beneath it would be drowned and wasted. Adding vegetables
    near the END of cooking allows them to keep their own flavors and shapes.

    Bob




  5. #5
    biig Guest

    Default Re: Brisket question


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4c4440a0$0$5041$[email protected]..
    > Sharon wrote:
    >
    >> I don't have beer, but maybe beef stock? It's pretty well trimmed with a
    >> bit of a fat cap. I've already put on the rub (last night) I've never
    >> done a brisket and usually just pot roast my beef roasts. Hubby doesn't
    >> like rare meat, so never oven roast beef. Would you brown it first. My
    >> slow cooker has a metal non stick pan. Would you put in root veggies
    >> toward the end? I have potatoes, carrots and rutabaga...thanks...Sharon

    >
    > 1. Beef stock should be fine, about a cup and a half to two cups.
    >
    > 2. With the rub on it, I would *not* brown it first. (Some here may
    > disagree.) If it had been merely salted, then browning would be a good way
    > to add flavor, but many spices in dry rubs burn and turn bitter if exposed
    > to high heat.
    >
    > 3. Yes, I would put chunks of veggies in during the last 45 minutes of
    > cooking or so. Don't forget to sprinkle them with salt and pepper before
    > adding them to the cooker. If you have onions and celery, those would be
    > good to add at that time too.
    >
    > Regarding the fat and vegetables, the thing to keep in mind is that most
    > brisket has a LOT of fat. It's fine for the brisket to cook in its own
    > fat,
    > but any veggies beneath it would be drowned and wasted. Adding vegetables
    > near the END of cooking allows them to keep their own flavors and shapes.
    >
    > Bob
    >

    Thanks for the tips Bob. I have onions but no celery. It sounds like a
    good plan.......Sharon in Canada



  6. #6
    Bob Terwilliger Guest

    Default Re: Brisket question

    Sharon wrote:

    > Thanks for the tips Bob. I have onions but no celery. It sounds like a
    > good plan.......Sharon in Canada


    You're welcome, and please report how it turns out!

    Bob




  7. #7
    Becca Guest

    Default Re: Brisket question

    On 7/19/2010 5:56 AM, biig wrote:
    > I bought a small brisket that came with a dry rub. It's been in the
    > fridge since last night and I'm wondering if cooking it in the slow cooker
    > (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    > available today. Would you put any liquid in? Would you make a rack out of
    > veggies?I've googled but being on dial up, it was an exercise in
    > frustration.......tia....Sharon in Canada
    >


    Sharon, I would not add anything. I usually pour off about 4 cups of
    fat after it is cooked. I do add onions, etc. Let us know how it turns
    out.

    Becca

  8. #8
    biig Guest

    Default Re: Brisket question


    "Becca" <[email protected]> wrote in message
    news:[email protected]..
    > On 7/19/2010 5:56 AM, biig wrote:
    >> I bought a small brisket that came with a dry rub. It's been in the
    >> fridge since last night and I'm wondering if cooking it in the slow
    >> cooker
    >> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    >> available today. Would you put any liquid in? Would you make a rack out
    >> of
    >> veggies?I've googled but being on dial up, it was an exercise in
    >> frustration.......tia....Sharon in Canada
    >>

    >
    > Sharon, I would not add anything. I usually pour off about 4 cups of fat
    > after it is cooked. I do add onions, etc. Let us know how it turns out.
    >
    > Becca


    Hi Becca...I don't think there is that much fat and it's a small brisket.
    I will certainly post the results..... Sharon



  9. #9
    Wayne Boatwright Guest

    Default Re: Brisket question

    On Mon 19 Jul 2010 04:48:55a, biig told us...

    >
    > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    > news:4c44396c$0$5046$[email protected]..
    >> Sharon wrote:
    >>
    >>> I bought a small brisket that came with a dry rub. It's been
    >>> in the
    >>> fridge since last night and I'm wondering if cooking it in the
    >>> slow cooker (not crockpot) would work. It's toooo hot to have
    >>> the oven on and no bbq available today. Would you put any liquid
    >>> in? Would you make a rack out of veggies?I've googled but being
    >>> on dial up, it was an exercise in
    >>> frustration.......tia....Sharon in Canada

    >>
    >> I'd add a bottle of beer. Unless the brisket is extremely
    >> well-trimmed, I wouldn't bother with a rack of vegetables. Maybe
    >> zigzag mustard across the top.
    >>
    >> Bob
    >>
    >>

    > I don't have beer, but maybe beef stock? It's pretty well
    > trimmed with a
    > bit of a fat cap. I've already put on the rub (last night) I've
    > never done a brisket and usually just pot roast my beef roasts.
    > Hubby doesn't like rare meat, so never oven roast beef. Would you
    > brown it first. My slow cooker has a metal non stick pan. Would
    > you put in root veggies toward the end? I have potatoes, carrots
    > and rutabaga...thanks...Sharon
    >
    >


    Sounds like a good plan, Sharon. Beef broth would be my choice. I
    wouldn't bother browning the meat. I would also add onion and
    perhaps a clove or two of garlic from the beginning. Then add your
    root vegetables toward the end. It should be very tasty. I don't
    think it matters if it's a slow-cooker or a crockpot. It's the low
    temperature that counts the most.

    It's been 110 F and above for the past two weeks here in Phoenix,
    and I have used my crockpot several times. When it's that hot out, I
    even take the crockpot outside to let it cook rather than introducing
    even that bit of heat to the house. Otherwise, I've been grilling
    meats and using a microwave steamer to cook fresh vegetables.

    I don't use the electric range much during the summers here unless
    I'm forced to bake something. When I do, it's late at night when
    things have cooled down a bit.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  10. #10
    piedmont Guest

    Default Re: Brisket question

    "biig" <[email protected]> wrote in news:[email protected]:

    > I bought a small brisket that came with a dry rub. It's been in
    > the
    > fridge since last night and I'm wondering if cooking it in the slow
    > cooker (not crockpot) would work. It's toooo hot to have the oven on
    > and no bbq available today. Would you put any liquid in? Would you
    > make a rack out of veggies?I've googled but being on dial up, it was
    > an exercise in frustration.......tia....Sharon in Canada
    >
    >


    If you have an 'authentic' brisket and not a corned beef packet, then I
    would suggest the following,

    A brisket can take 10-15 hours to cook depending upon the size of the
    brisket and the outdoor cooker temperature.

    If there is at least 1/4 inch of fat around it then appling rub is alll
    the prep needed. When I get in a hurry I will start the brisket in my
    barbecue cooker for 4-5 hours then finish in the kitchen oven.

    I strongly suggest that you cook to 192 degree F, using a temp. probe,
    remove it from oven, wrap in foil and let it sit up to 2 hours before
    slicing.

    You don't need to add liquids unless you want to tweak the flavor, you
    don't need to cook it in a pan, just place on grill but you do need a
    drip pann as as much as 50 percent of brisket is fat if a flat, more if
    a point section.

    good luck

    --
    regards,

    piedmont (michael)

    the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

  11. #11
    Sqwertz Guest

    Default Re: Brisket question

    On Mon, 19 Jul 2010 06:56:45 -0400, biig wrote:

    > I bought a small brisket that came with a dry rub. It's been in the
    > fridge since last night and I'm wondering if cooking it in the slow cooker
    > (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    > available today. Would you put any liquid in? Would you make a rack out of
    > veggies?I've googled but being on dial up, it was an exercise in
    > frustration.......tia....Sharon in Canada


    I'd just put in a can of beef stock/broth or rehydrated beef base.

    -sw

  12. #12
    Sqwertz Guest

    Default Re: Brisket question

    On Mon, 19 Jul 2010 14:06:32 +0000 (UTC), piedmont wrote:

    > If you have an 'authentic' brisket and not a corned beef packet, then I
    > would suggest the following,


    Actually, mike does brings up a good point - is this a corned beef
    brisket? They usually come with a spice packet.

    -sw

  13. #13
    biig Guest

    Default Re: Brisket question


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.247...
    > On Mon 19 Jul 2010 04:48:55a, biig told us...
    >
    >>
    >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    >> news:4c44396c$0$5046$[email protected]..
    >>> Sharon wrote:
    >>>
    >>>> I bought a small brisket that came with a dry rub. It's been
    >>>> in the
    >>>> fridge since last night and I'm wondering if cooking it in the
    >>>> slow cooker (not crockpot) would work. It's toooo hot to have
    >>>> the oven on and no bbq available today. Would you put any liquid
    >>>> in? Would you make a rack out of veggies?I've googled but being
    >>>> on dial up, it was an exercise in
    >>>> frustration.......tia....Sharon in Canada
    >>>
    >>> I'd add a bottle of beer. Unless the brisket is extremely
    >>> well-trimmed, I wouldn't bother with a rack of vegetables. Maybe
    >>> zigzag mustard across the top.
    >>>
    >>> Bob
    >>>
    >>>

    >> I don't have beer, but maybe beef stock? It's pretty well
    >> trimmed with a
    >> bit of a fat cap. I've already put on the rub (last night) I've
    >> never done a brisket and usually just pot roast my beef roasts.
    >> Hubby doesn't like rare meat, so never oven roast beef. Would you
    >> brown it first. My slow cooker has a metal non stick pan. Would
    >> you put in root veggies toward the end? I have potatoes, carrots
    >> and rutabaga...thanks...Sharon
    >>
    >>

    >
    > Sounds like a good plan, Sharon. Beef broth would be my choice. I
    > wouldn't bother browning the meat. I would also add onion and
    > perhaps a clove or two of garlic from the beginning. Then add your
    > root vegetables toward the end. It should be very tasty. I don't
    > think it matters if it's a slow-cooker or a crockpot. It's the low
    > temperature that counts the most.
    >
    > It's been 110 F and above for the past two weeks here in Phoenix,
    > and I have used my crockpot several times. When it's that hot out, I
    > even take the crockpot outside to let it cook rather than introducing
    > even that bit of heat to the house. Otherwise, I've been grilling
    > meats and using a microwave steamer to cook fresh vegetables.


    I can relate to that Wayne...we were in Drumheller Alberta in our camper
    van a few years ago and had the air on full blast just to stay moderately
    comfortable. I put my slow cooker out on the picnic table to make a stew.
    If I was in the same situation again, we'd be heading for a
    restaurant...lol....Sharon



  14. #14
    biig Guest

    Default Re: Brisket question


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 19 Jul 2010 14:06:32 +0000 (UTC), piedmont wrote:
    >
    >> If you have an 'authentic' brisket and not a corned beef packet, then I
    >> would suggest the following,

    >
    > Actually, mike does brings up a good point - is this a corned beef
    > brisket? They usually come with a spice packet.
    >
    > -sw


    It isn't a corned beef brisket. It came with a dry rub and not much of
    a fat cap....Sharon



  15. #15
    biig Guest

    Default Re: Brisket question


    "Sqwertz" <[email protected]> wrote in message
    news:hblw9vchsxr1$.[email protected]..
    > On Mon, 19 Jul 2010 06:56:45 -0400, biig wrote:
    >
    >> I bought a small brisket that came with a dry rub. It's been in the
    >> fridge since last night and I'm wondering if cooking it in the slow
    >> cooker
    >> (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    >> available today. Would you put any liquid in? Would you make a rack out
    >> of
    >> veggies?I've googled but being on dial up, it was an exercise in
    >> frustration.......tia....Sharon in Canada

    >
    > I'd just put in a can of beef stock/broth or rehydrated beef base.
    >
    > -sw


    That's what I did....I'll add veggies in the last hour.....Sharon



  16. #16
    Bob Terwilliger Guest

    Default Re: Brisket question

    Wayne wrote:

    > It's been 110 F and above for the past two weeks here in Phoenix,
    > and I have used my crockpot several times. When it's that hot out, I
    > even take the crockpot outside to let it cook rather than introducing
    > even that bit of heat to the house.


    You might not even have to plug the crockpot in!

    Bob




  17. #17
    sf Guest

    Default Re: Brisket question

    On Mon, 19 Jul 2010 07:48:55 -0400, "biig" <[email protected]> wrote:

    > I don't have beer, but maybe beef stock? It's pretty well trimmed with a
    > bit of a fat cap. I've already put on the rub (last night) I've never done
    > a brisket and usually just pot roast my beef roasts. Hubby doesn't like
    > rare meat, so never oven roast beef. Would you brown it first. My slow
    > cooker has a metal non stick pan. Would you put in root veggies toward the
    > end? I have potatoes, carrots and rutabaga...thanks...Sharon


    Whatever you do, don't over cook it. Brisket is dry.... too dry for
    me. I prefer chuck.

    --

    Forget the health food. I need all the preservatives I can get.

  18. #18
    sf Guest

    Default Re: Brisket question

    On Mon, 19 Jul 2010 06:56:45 -0400, "biig" <[email protected]> wrote:

    > I bought a small brisket that came with a dry rub. It's been in the
    > fridge since last night and I'm wondering if cooking it in the slow cooker
    > (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    > available today. Would you put any liquid in? Would you make a rack out of
    > veggies?I've googled but being on dial up, it was an exercise in
    > frustration.......tia....Sharon in Canada
    >


    Try making Cholent. I did mine on the stove but it should be a
    perfect crockpot recipe. Pictures and instructions are here.
    http://www.facebook.com/album.php?ai...9&l=06571c71c8
    Click on the first picture to enlarge and you'll see the narrative. I
    think the finished meat was as good as a brisket will get.


    Cholent
    (pronounced tshoolnt)
    The original recipe is here
    http://noblepig.com/2009/12/08/beef-...--cholent.aspx

    My version of Cholent

    1 cup dried pinto beans (I guess that would be two cans, maybe three)
    2-1/2ish pounds brisket, chuck or stew meat (I used brisket)
    1 large onion, cut into 1/2 inch pieces
    3-4 large cloves garlic, whole but smashed
    1/2 cup pearl barley, dried
    1 (14 oz) can beef broth/stock *or* 1 and 3/4 C homemade stock
    plain water (2 cans)
    1 (16 oz) bag Teeny Tiny Potatoes (used whole) from Trader Joe's or 16
    oz of any potato *except* russet (bakers), cut into 1 inch chunks
    salt (you may need to add some at the beginning if you use home made
    stock)
    1-2 tsp. black pepper
    1-2 tsp. paprika (I used smoked paprika, but sweet Hungarian is fine)
    1/2 - 1 tsp. thyme
    1/2 tsp. Worcestershire sauce


    First, pick through (looking for tiny stones - HA! I've never found
    one) pinto beans and rinse with water.

    Soak beans over night, drain. Put in a 2 or 4 quart saucepan, fill to
    twice the dept of the beans. Bring to a boil, lower the heat and
    simmer for 10 minutes, drain again.

    In another large, heavy, oven proof pot (I used my Dutch oven), brown
    the meat fat side down over medium-high heat; about 3-5 minutes, until
    it reaches the desired color. Brown on both sides. I like a deep
    California tan on mine. Do not add meat to the pan until the pan is
    hot.

    Add broth or stock to the pot. Add drained beans, barley, onion,
    garlic, thyme, pepper and Worcestershire. Fill the pot with enough
    water to cover the beans well. Cholent does not need to be stirred.
    Repeat this phrase until serving time "Do not stir, do not stir, do
    not stir". That's why you need to use the lowest heat possible. I
    have a gas stove, so I needed to use my "simmer plate" to diffuse the
    heat. YMMV. The original recipe calls for oven cooking, but I wanted
    to warm up the house.

    Bring to a boil over medium heat, cover and simmer. After two hours,
    check and add more water if needed (keep those beans submerged).
    Cover and continue cooking until the meat is tender 4-6 hours. Taste
    and add salt, if needed.

    When the meat is almost tender, add the potatoes and more water if
    needed, cover and cook 20 minutes longer (more or less) until the
    potatoes are tender.

    The barley will thicken your cholent gravy and the beans will remain
    whole.

    Addendum:

    I shredded the meat and reheated my stew the next day adding
    dumplings.

    Dumplings

    1 1/2 C all purpose flour
    2 tsp baking powder
    3/4 tsp salt
    3 T shortening or butter
    3/4 milk

    Measure flour, baking powder and salt into a bowl. (add 3T snipped
    parsley or thyme, if desired) Cut in shortening/butter thoroughly
    until mixture looks like meal. Stir in milk

    Drop by spoonfuls onto the stew. Cook uncovered 10 minutes, cover and
    cook 20 minutes longer.


    --

    Forget the health food. I need all the preservatives I can get.

  19. #19
    sf Guest

    Default Re: Brisket question

    On Mon, 19 Jul 2010 07:53:24 -0500, Becca <[email protected]> wrote:

    > Sharon, I would not add anything. I usually pour off about 4 cups of
    > fat after it is cooked. I do add onions, etc. Let us know how it turns
    > out.


    Sounds like your brisket is not well trimmed. I like well trimmed
    meat, but I also think brisket needs to cook with a substantial amount
    of fat - otherwise it ends up dry.

    --

    Forget the health food. I need all the preservatives I can get.

  20. #20
    JL Guest

    Default Re: Brisket question

    biig wrote:

    > I bought a small brisket that came with a dry rub. It's been in the
    > fridge since last night and I'm wondering if cooking it in the slow
    > cooker
    > (not crockpot) would work. It's toooo hot to have the oven on and no bbq
    > available today. Would you put any liquid in? Would you make a rack
    > out of
    > veggies?I've googled but being on dial up, it was an exercise in
    > frustration.......tia....Sharon in Canada
    >
    >

    Oh come on "dial up" isnt that slow" but yes i would braise on a bed of
    veggies after a light browning in hot oil on top of the stove.

    Just cover with water or stock or other liquid and when the brisket is
    done have fun with makeing the sauce or gravy.

    Filter and press as much juices as you can out of the veggies, defat and
    then either use as is or add a roux and wine and herbs and spices.

    I put whole cloves of garlic to braise with the the other veggies and
    pick them out after and then mash and add to the sauce.

    I like a bit of mace in the braising liquid.

    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32