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  #11  
Old 03-15-2015, 01:14 PM
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+1 to what chadrog just said.
Properly SMOKED Brisket is a culinary masterpiece.
'corning' it just RUINS a perfectly good brisket.
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  #12  
Old 03-15-2015, 02:19 PM
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Quote:
Originally Posted by chadrog
Skip the corning and strait to the smoker - the real purpose of brisket.

That DOES sound better! I wish I had the time and the equipment for smoking meats at home.
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  #13  
Old 03-15-2015, 02:40 PM
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You guys are making me hungry. I'm going to get my leftovers. Tomorrow is my CB samich.
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  #14  
Old 03-15-2015, 02:49 PM
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I think I'm gonna pick up a rack of wet-style baby-back ribs and a pound of brisket from my favorite local BBQ joint for dinner.
My girlfriend enjoys that almost as much as I do.
Corn Bread, Potato Salad, Baked Beans, and Smoked Ham Mac-n-Cheez will be the side dishes.
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  #15  
Old 03-15-2015, 05:10 PM
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Quote:
Originally Posted by ghrocketman
WRONG !

If there is ANY hint of blood in the steak it is NOT dead enough for me.
I would MUCH rather have WELL DONE Beef than anything under Medium-Well.
My girlfriend eats her Beef medium-rare which I find totally disgusting no matter what the 'chef of the week' says.
I want it FULLY DEAD with NO chance of MOOOOVIN.


Yep, you're doing it WRONG...

Shouldn't have blood, I agree, but a properly done MEDIUM steak, while pink, should have the juices run clear... that's what you want.

The more you overdo the steak past medium, the more flavor and texture you lose... took me years to learn that after the faulty upbringing I got from my uncultured parents...

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  #16  
Old 03-15-2015, 05:14 PM
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and.................................Voila!
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  #17  
Old 03-15-2015, 06:10 PM
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Quote:
Originally Posted by jeffyjeep
That DOES sound better! I wish I had the time and the equipment for smoking meats at home.

Time is the biggest thing, it's an all day event - and that's not counting the several days of rubbing/marinating prior. After all, it's by no means a great cut. On the plus side, you get this - yeahhhhhhh.
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  #18  
Old 03-15-2015, 07:44 PM
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Wow! I can almost taste it!
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  #19  
Old 03-16-2015, 04:09 AM
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Quote:
Originally Posted by ghrocketman
+1 to what chadrog just said.
Properly SMOKED Brisket is a culinary masterpiece.
'corning' it just RUINS a perfectly good brisket.
Ditto for boiling it. :-( A late friend of mine, whose mother's side of the family was Russian, had an aunt who boiled everything; as Gary once said, "I swear she boiled her toast!" On one occasion his family had dinner at her home, and he was dismayed that she had boiled a fine cut of beef brisket, which "shimmied back and forth on its serving plate" whenever anyone just moved the plate to cut a slice for himself or herself. (Some years earlier when he had visited her for a few days, he cooked a baked potato there because her boiled ones just couldn't compare, and he said that to her, being from "the old country," it was a complete novelty!)
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  #20  
Old 03-16-2015, 07:03 AM
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Quote:
Originally Posted by ghrocketman
I think I'm gonna pick up a rack of wet-style baby-back ribs and a pound of brisket from my favorite local BBQ joint for dinner.
My girlfriend enjoys that almost as much as I do.
Corn Bread, Potato Salad, Baked Beans, and Smoked Ham Mac-n-Cheez will be the side dishes.


Whoa!! Stop the wagon right here! Now THAT DOES SOUND GOOD!!
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