Brisket

[bearfan454]

I posted this last summer. I still stick by me recipe.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=1637374

[NMDemDist2]

1. i don't think I've ever cooked (or even eaten) a brisket

i am assuming it's beef right?

looks yummy tho.....

[bearfan454]

5. Yep. beef. n/t

[Stinky The Clown]

2. This is your second "summer" cooking post, are you a

year-round griller too? I use a gas grill under a roof overhang just a step outside my kitchen slider. I use it year round (Maryland)

[bearfan454]

4. I grill year round.

It's not too hot in winter.

[NMDemDist2]

6. I should, it's nice enough here in Phoenix most days too n/t

[merci_me]

3. My husband boils it first

Actually, he simmers it in a BIG pot of water before he takes it out to grill. It is sooooooo moist and tender, while having lost some of the fat in the water. He does the rub the night before and again after he simmers the brisket.

I have no idea what spices he uses, but we have a couple of block parties (37 families) every year and he always does a couple briskets and even has a few other people on the block who use to just grill briskets now simmering them first, since they are so tender. Everyone has their own rubs and sauces, but the simmering really has spread along the block.

Mary

[silverlib]

7. This IS the best recipe I have ever used

Thanks for posting it again. I lost the first one in a computer crash and haven't taken the time to run a search.

This is really a wonderful recipe.

[bearfan454]

8. Glad you liked it.

They won't be on sale here for .49 a lb until Easter.

[denverbill]

9. Hey, that looks familiar.

My wife got me a Old Smokey electric smoker for Christmas, so when I went to the store and saw brisket on sale, I decided to give it a go.

Considering it was 40 degrees outside and I'd never used a smoker before, it didn't turn out too badly. It got lots of smoky flavor and was pretty tender, but I should have cooked it over lower heat. But the smoker instructions said 300 so I thought they knew what they were talkin' about.

[randr]

10. So glad you reminded me

One of my favorites!
I grill with gas all year. In fact tonight I melted 2 inches of snow pre-heating for cornish hens.
Here is my method:
Marinade for at least 12 hours one brisket in:
1/4 to 1/2 cup tarmari or low salt soy
1 tbl. crushed ginger
1/2 tbl. crushed garlic
Use the marinade as basting while brisket cooks on top rack at lowest temp without turning.
Cooks fast due to marinade so check doneness by thumping meat.
This marinade is also excellent with any fowl.

[bearfan454]

11. Your marinade sounds really good. n/t