"New Ideas"

Discussion in 'Beef' started by roger, Oct 24, 2007.

  1. OK, I've done brisket probably a half dozen jillion ways. Need some new ideas on rubs or marinates.

    Got me a 13lb. packer that's going in the smoker tonight.

    Help Mister Wizard [​IMG]
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Pack that baby in rock salt in a foil pan, bump the heat up a bit and throw the smoke to it.
     
  3. glued2it

    glued2it Master of the Pit

    I like to marinade or inject with Italian dressing!
     
  4. deer meat

    deer meat Smoking Fanatic OTBS Member

    Never heard of this technique, how salty does it taste?
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Not too salty, around the edges you pick up some of the tastes.......just tastes good to me. Doing roasts like that is not terribly uncommon, I did it before with brisket on the smoker kind of out of curiousity........came out good, but prefer a little more of a "traditional" approach to brisket personally, but if you are looking for different, this is good.
     
  6. Fatback,
    Tell us about the rock salt.
     
  7. deer meat

    deer meat Smoking Fanatic OTBS Member

    Is this the salt you put on your driveway in the winter[​IMG]
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Well, if you go to most any recipe type site, you can find some type of recipe like this through their search function. Some say kosher salt, others rock salt.........some say moisten with egg whites, others water.....you get the idea. You can browse those for some more ideas or something that catches your eye. Most have you making a "salt dome"

    http://www.foodnetwork.com/food/reci..._31136,00.html

    Here is something along those lines that I found real quick like.

    All that aside, when I did mine, I just used my usual rub minus the salt (which left pretty much pepper, a little cayenne, and a little granulated garlic.......it has been a while, but I know I was keeping it real simple on briskets at the time), got a foil pan poured in the salt to line the bottom, put the meat in and filled it up, then cooked like I normally did.......minus the wrapping at 165 or so. Pulled it at 195, wrap, and rest. If you got nervous about tenderness and that sort of thing, you could probably remove it from the salt at 165 and wrap and finish it up the way most do these days.

    Keep in mind there are different grades of rock salt..........not sure you would want the stuff that goes on the roads. LOL Ice cream salt or Kosher should work.
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

  10. okiesooner

    okiesooner Newbie

    I use the following:
    1 btl heinz chili sauce
    1 pkg lipton onion soup mix
    1 12oz can Pepsi

    Mix it all together and cover the brisket overnight with it.
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have done the rock/kosher salt on a prime rib.......WERKED GREAT.......the salt doesn't add much to the meat.........i was suprised.......i posted to a similar thread here just a few days ago........REALLY seals in the juices...........prime rib was melt in your mouth............but.......prime rib is SUPPOSED to be melt in your mouth.......but i bet it would werk great on a brisket.......

    d8de
     
  12. deejaydebi

    deejaydebi Smoking Guru

  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Debi beat me to it![​IMG]

    It's probably too late for this brisket, but have you corned one yet and made pastrami?
     
  14. deejaydebi

    deejaydebi Smoking Guru

    We just think to much alike Cowgirl!
     
  15. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Tried the SmokyOkie method yet? Burn it black and smoke it about 8-10 hours using his method. Produces a fork tender brisket with excellent flavor.
    $.02.
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Horseradish, I say HORSERADISH! mixed with mustard 50/50. Then rub on your rub- or shake on actually.
     

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