ricksrealpitbbq
New member
Since I'll be working from home tomorrow, I figured I'd smoke a brisket. I've got a small 9.5 lb packer that I'll be doing. Of course I'll document the whole thing and post pics throughout the day 
Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
It's brisket Thursday !!!!!!!!!!!!!
- Thread starter ricksrealpitbbq
- Start date
Mama Mangia
Super Moderator
brisket on a Thursday??? mmmmmm - remember the old days in an Italian home? pasta every Thursday and Sunday....................
and on all those meatless Holy days
and on all those meatless Holy days
ricksrealpitbbq
New member
Actually growing up I had macaroni quite a bit, didn't realize till I got older mom and dad were just trying to save a bit on food costs. But I thought I was eating pretty darn good and considered my self lucky
I never did quite understand the whole can't eat meat on Friday thing
I never did quite understand the whole can't eat meat on Friday thing
Mama Mangia
Super Moderator
Pasta kept our family alive for generations. A cheap meal - flour, eggs - and most of the Italians were raising their own chickens anyway. I never thought of it as a cheap meal - I love my pasta. Probably more than Sophie Loren does!
I'd never make it on a low carb diet - I need my pasta for survival.
I'm like you - I was lucky to have such good food. I still prefer homemade pasta to any store bought - and NEVER serve me those refrigerated pastas! YUK!
The no-meat thing is a Catholic thing with the Italians - it was their way of "sacrificing" for Jesus the way he sacrificed (His life) for us. By giving up meat (a luxury) and eating fish we remember the fishes and loaves, etc. Many times it was because of droughts or years of bad crops, and they would pray to a saint for help and then would give thanks by sacrificing meat for the occasion.
Like when there was a terrible drought in Sicily in the Middle Ages and their food supply lemons, grapes, wheat, olives and fruits needed the water so that they could survive. The Sicilians prayed to St. Joseph and promised that if he would bring them rain and save their crops they would prepare a large feast in his honor. The tradition says these prayers were answered with rainy weather. In gratitude, huge banquet tables were set up in public, and the poor people of Sicily were invited to come and eat as much as they wanted.
The families of farmers and fisherman built altars in their homes to share their good fortune with others in need. St. Joseph's Day altars began as a custom and then brought to the states by Sicilian immigrants. The tradition of building the altar to St. Joseph dates back to the drought, and it served as a gift of thanks for St. Joseph. The tradition grew to a more public event on St. Joseph's Feast Day on March 19. Today, special foods, linens, flowers, and statuary adorn the St. Joseph's Altar, which is built with three steps representing the Holy Trinity.
St. Joseph's Day falls during the Lenten season - In the tradition of other towns that were closer to the sea, fish was readily available and fish dishes were used on their tables.
I'd never make it on a low carb diet - I need my pasta for survival.
I'm like you - I was lucky to have such good food. I still prefer homemade pasta to any store bought - and NEVER serve me those refrigerated pastas! YUK!
The no-meat thing is a Catholic thing with the Italians - it was their way of "sacrificing" for Jesus the way he sacrificed (His life) for us. By giving up meat (a luxury) and eating fish we remember the fishes and loaves, etc. Many times it was because of droughts or years of bad crops, and they would pray to a saint for help and then would give thanks by sacrificing meat for the occasion.
Like when there was a terrible drought in Sicily in the Middle Ages and their food supply lemons, grapes, wheat, olives and fruits needed the water so that they could survive. The Sicilians prayed to St. Joseph and promised that if he would bring them rain and save their crops they would prepare a large feast in his honor. The tradition says these prayers were answered with rainy weather. In gratitude, huge banquet tables were set up in public, and the poor people of Sicily were invited to come and eat as much as they wanted.
The families of farmers and fisherman built altars in their homes to share their good fortune with others in need. St. Joseph's Day altars began as a custom and then brought to the states by Sicilian immigrants. The tradition of building the altar to St. Joseph dates back to the drought, and it served as a gift of thanks for St. Joseph. The tradition grew to a more public event on St. Joseph's Feast Day on March 19. Today, special foods, linens, flowers, and statuary adorn the St. Joseph's Altar, which is built with three steps representing the Holy Trinity.
St. Joseph's Day falls during the Lenten season - In the tradition of other towns that were closer to the sea, fish was readily available and fish dishes were used on their tables.
ricksrealpitbbq
New member
You just taught me more about St Joseph's day than 8 years of parochial school did, or maybe I pay attention more now
ricksrealpitbbq
New member
Now on to the main event it's a little before 6:00 am and I already lit the firebox on the smoker. As that is warming up, I started to prep the brisket it's kind of complicated so pay attention.
I first wet the outside of the brisket with worcestershire sauce and then add a very liberal coating of rub. That's it. Seriously that will be all it takes for an outstanding, melt in your mouth brisket. That and time and low temps. I'll do a little more to this one later. But if I wanted to, that would be all the seasoning.
Here is my first pic
more to follow
(If these pics are too big, let me know and I'll resize them.)
I first wet the outside of the brisket with worcestershire sauce and then add a very liberal coating of rub. That's it. Seriously that will be all it takes for an outstanding, melt in your mouth brisket. That and time and low temps. I'll do a little more to this one later. But if I wanted to, that would be all the seasoning.
Here is my first pic
more to follow
(If these pics are too big, let me know and I'll resize them.)
Mama Mangia
Super Moderator
sounds and looks good!!!! and don't forget to share some with us!
and the bigger the better!!!
BTW - speaking of parochial schools - first of all - they would praise St. Joseph because he was a Saint - but they didn't do the feast like the Italians - the Italians promised St. Joseph and kept to their word (something the Catholic Church cannot do - but don't get me going on that one)
and the memories of the nuns tellling us that we could not wear patent leather shoes because the boys could look up our skirts and see our panties!
OMG!
I had the old-school nuns - all the ones that became nuns because they were born deformed - you know the ones I am talking about - they used to hide their hands up their sleeves and when their hand came out there was a 20 foot thick board attached for smacking your knuckles with!
The ones that told us that we were baptized to remove mortal sin from our souls and that no other religion did that - and if we were friends with someone that was protestant - that person was not baptized catholic and we would go to he.l.l. for associating with them - and Lord help us if we had a Jewish friend! But yet - Christ was a Jew.
The warped minds of those cloistered old witches - no wonder they lives in cells - half of them belonged in jail - and years go by and they end up tearing down the "nunneries" and they find dead babies in the walls..........................
time for Mama to shut up!
and the bigger the better!!!
BTW - speaking of parochial schools - first of all - they would praise St. Joseph because he was a Saint - but they didn't do the feast like the Italians - the Italians promised St. Joseph and kept to their word (something the Catholic Church cannot do - but don't get me going on that one)
and the memories of the nuns tellling us that we could not wear patent leather shoes because the boys could look up our skirts and see our panties!
OMG!
I had the old-school nuns - all the ones that became nuns because they were born deformed - you know the ones I am talking about - they used to hide their hands up their sleeves and when their hand came out there was a 20 foot thick board attached for smacking your knuckles with!
The ones that told us that we were baptized to remove mortal sin from our souls and that no other religion did that - and if we were friends with someone that was protestant - that person was not baptized catholic and we would go to he.l.l. for associating with them - and Lord help us if we had a Jewish friend! But yet - Christ was a Jew.
The warped minds of those cloistered old witches - no wonder they lives in cells - half of them belonged in jail - and years go by and they end up tearing down the "nunneries" and they find dead babies in the walls..........................
time for Mama to shut up!
Mama Mangia
Super Moderator
May I ask??? Didn't your family (being Italian) celebrate the Feast of St. Joseph and open their doors to anyone who wanted to eat?
ricksrealpitbbq
New member
We were holiday catholics at best, you know Christmas Palm Sunday and Easter mass. In first grade I had my knuckles beat to a pulp with a ruler from one of those sadistic nuns. Lots of hypocrisy. But we did celebrate St Joseph's day and any other excuse to celebrate. Our home was always open to whoever dropped in so in that respect I guess we did somewhat celebrate it right. My mother always managed to throw a meal together quick at short notice.
Mama Mangia
Super Moderator
That's one thing about the Italians - they always have food in the house and can whip up something fabulous in no time. We feed everyone - that's the way I was raised. When I'm dead and gone - there's a slot in the heavenly kitchen for me to keep cooking and baking. Heck - someone's gotta feed all those angels and residents!
ricksrealpitbbq
New member
ricksrealpitbbq
New member
Update :
Here's a pic of the firebox. As you can see you don't need a raging fire in there. Just enough wood to maintain 225 ~ 250 degrees. If it spikes higher or drops lower I don't worry too much. It averages out. This isn't an exact science.
This particular brisket hit the first mark quickly. What I do is shoot for 160 degrees in the thickest part of the brisket.
At this point I'm going to add a glaze of red jalapeno jelly. It's not very spicy. In fact it mellows out during the rest of the cooking. I'm also going to double wrap it in Reynolds heavy duty foil. (Side note here) I've tried different foils and trust me it's worth using the best.
This is my final cooking step until it's done. I now wait until the internal temp reaches 190 ~ 195. This can take a while sometimes. Bigger cuts of meat will sometimes stall out for a while before continuing to reach the desired temp. Briskets are not something that can be timed. You have to go by temp to know when it's done.
More updates when it gets pulled from the pit later today
Here's a pic of the firebox. As you can see you don't need a raging fire in there. Just enough wood to maintain 225 ~ 250 degrees. If it spikes higher or drops lower I don't worry too much. It averages out. This isn't an exact science.
This particular brisket hit the first mark quickly. What I do is shoot for 160 degrees in the thickest part of the brisket.
At this point I'm going to add a glaze of red jalapeno jelly. It's not very spicy. In fact it mellows out during the rest of the cooking. I'm also going to double wrap it in Reynolds heavy duty foil. (Side note here) I've tried different foils and trust me it's worth using the best.
This is my final cooking step until it's done. I now wait until the internal temp reaches 190 ~ 195. This can take a while sometimes. Bigger cuts of meat will sometimes stall out for a while before continuing to reach the desired temp. Briskets are not something that can be timed. You have to go by temp to know when it's done.
More updates when it gets pulled from the pit later today
ricksrealpitbbq
New member
Ok we hit 192 degrees and the brisket is finished cooking
I pulled back the foil to show all the wonderful juices that have collected in the foil.
My next step is to sealing the brisket back in the foil to rest. When you make a brisket it's important not to skip this step. This allows some of the juices to be re absorbed into the brisket. This brisket got done sooner than I thought but that's ok. One of the nice things about brisket is it will hold well for 2 to 3 hours. To do this simply wrap a towel around the foiled brisket and let it sit.
I'll post more tonight when it gets cut and plated up
Hope you all are enjoying this so far
I pulled back the foil to show all the wonderful juices that have collected in the foil.
My next step is to sealing the brisket back in the foil to rest. When you make a brisket it's important not to skip this step. This allows some of the juices to be re absorbed into the brisket. This brisket got done sooner than I thought but that's ok. One of the nice things about brisket is it will hold well for 2 to 3 hours. To do this simply wrap a towel around the foiled brisket and let it sit.
I'll post more tonight when it gets cut and plated up
Hope you all are enjoying this so far
ricksrealpitbbq
New member
The wife is making scalloped potatoes to go with the brisket....................I'm starving
Mama Mangia
Super Moderator
mmmmmmmmmmm it sounds so good and looks absolutely delish!
Cook Chatty Cathy
New member
Rick we're on our way!!! LOL
Seriously it looks delicious!!!
LOLSeriously it looks delicious!!!
ricksrealpitbbq
New member
Well here it is folks
As you can tell I started cutting this wrong. You really want to cut across the grain on this cut of meat. I was in too much of a hurry and wasn't paying attention. Although the truth is it didn't matter much it was still melt in your mouth good
Here is the brisket cut up
The wife's scalloped potatoes
And a pic plated up
It was good
Now you might be asking that's an awful big piece of meat for one meal. If you've only got a few mouths to feed it is. But the best part is what you do with the leftovers. I make sandwiches for lunch, use chopped up brisket in baked beans, stuffing for smoked jalapenos, and another neat trick is to take some of the juice and freeze it in ice cube trays. Cut the leftover brisket into meal size portions and vacuum seal it along with a few cubes of frozen juice. Then next time ya get a hankering for brisket, take the bag from the freezer drop it into a pan of boiling water to re-heat it and in no time you've got nice hot brisket and it tastes just as it did the day you smoked it. that's actually a trick a lot of BBQ caterers use to prepare a lot of meat for a gig. This way it's ready when you need it to be.
So that's how I make briskets
As you can tell I started cutting this wrong. You really want to cut across the grain on this cut of meat. I was in too much of a hurry and wasn't paying attention. Although the truth is it didn't matter much it was still melt in your mouth good
Here is the brisket cut up
The wife's scalloped potatoes
And a pic plated up
It was good
Now you might be asking that's an awful big piece of meat for one meal. If you've only got a few mouths to feed it is. But the best part is what you do with the leftovers. I make sandwiches for lunch, use chopped up brisket in baked beans, stuffing for smoked jalapenos, and another neat trick is to take some of the juice and freeze it in ice cube trays. Cut the leftover brisket into meal size portions and vacuum seal it along with a few cubes of frozen juice. Then next time ya get a hankering for brisket, take the bag from the freezer drop it into a pan of boiling water to re-heat it and in no time you've got nice hot brisket and it tastes just as it did the day you smoked it. that's actually a trick a lot of BBQ caterers use to prepare a lot of meat for a gig. This way it's ready when you need it to be.
So that's how I make briskets
chubbyalaskagriz
New member
Beautiful brisket, Rick!
Mama Mangia
Super Moderator
and today is Friday - no meat day................
it looks like you not only had a great meal but you can see how fork tender it is!
can I ask a question please?
don't get me wrong - but
(allow me to quote
Cut the leftover brisket into meal size portions and vacuum seal it along with a few cubes of frozen juice. Then next time ya get a hankering for brisket, take the bag from the freezer drop it into a pan of boiling water to re-heat it and in no time you've got nice hot brisket and it tastes just as it did the day you smoked it. that's actually a trick a lot of BBQ caterers use to prepare a lot of meat for a gig. This way it's ready when you need it to be.
I don't believe in boiling in plastic bags -
I do not believe in microwaves, nor do I believe in their plastic cooking dishes and any plastic film that is used in micro waving. And don't microwave anyway. It creates free radicals -- the precursors to cancer -- in your food.
Plastic is made from petroleum.
Cling wraps are nothing but PVC (polyvinylchloride)!
Most North Americans urinate plastics. Sperm counts are at an historic per capita low. Cancer is an epidemic. Birth deformities, sex organ abnormalities and eventual cancers are becoming more common -- all traceable to certain chemical exposures to the fetus. If the human race is not driven extinct by nuclear holocaust or complete distortion of the climate, it may happen through wonderful plastic and other petrochemicals.
There are no safe plastics. All plastics migrate toxins into whatever they contact at all times. It does not matter if it is water- or oil-based; hot or cold; solid or liquid.
Clear plastic food wrap contains up to 30% DEHP [di(2-ethylhexyl) phthalate]. This substance is also in intravenous blood bags. This poison was identified by the State of California for its Proposition 65 list of carcinogens and mutagens, but industry pressure got the listing weakened.
In the middle of the Pacific Ocean, it was found that 1,000,000 times more toxins are concentrated on the plastic debris and plastic particles than in ambient sea water;
Six times as much plastic per weight than zooplankton is in any given amount of sea water taken from the middle of the Pacific Ocean;
Triclosan, in plastics as well as antibacterial soaps, deodorants, toothpastes, cosmetics, and fabrics, is shown to cause health and environmental effects and compound antibiotic resistance. Researchers found that when sunlight is shined on triclosan in water and on fabric, a portion of triclosan is transformed into dioxin.
Migration from all seven categories of plastic designated with numerals on packaging, including the recyclable types 1 and 2, are (partial list): Acetaldehde, antioxidants, BHT, Chimassorb 81, Irganox (PS 800, 1076, 1010), lead, cadmium, mercury, phthatlates, and the acknowledged carcinogen diethyl hexyphosphate.
Many more such additives are often present, creating in our bodies synergisms that can be 1,600 times as strong as an estrogen imitator/endocrine disruptor/single chemical may be.
Chemicals from plastic wrap could migrate, or leach, from the plastic into fatty foods such as cheese and meat. These chemicals may interfere with the normal functioning of the hormonal system. Studies in animals show possible links between plastic wrap and reproductive problems, birth defects, and some forms of cancer. Children experience an increased level of risk as compared to adults due to the small size of children’s bodies and to the on-going development of their bodies.
Not all plastics are considered to pose the same health risks. It is important to note that plastic bags are not considered to be problematic. Of greater concern are plastic wraps and plastic containers.
Some plastic cling wraps use a plasticizer known as DEHA which has been shown to be an endocrine disrupter in rats. DEHA use has been banned in Great Britain, but not in the United States. It is often difficult to get information from suppliers about the DEHA content of their product.
Household plastic wraps made from polyvinyl chloride (PVC), such as Glad Microwave Wrap, Saran Classic (formerly Saran Wrap), and Reynolds Plastic Wrap are known to contain DEHA. Wraps made from polyethylene, including Glad Cling Wrap, Saran with Cling-Plus (formerly Handi-Wrap), and plastic bags made by Glad, Hefty, and Ziploc are free of this and other chemicals considered to be problematic.
Many plastic products carry a recycling code on the bottom of the container. By reading those codes and referring to this list, consumers can make informed choices in their use of plastics. The most common plastics, #1 PETE or PET and #2 HDPE, are considered the least harmful at this time. Also considered low risk are #4 LDPE and #5 PP.
Highest on the list to avoid, due to their ability to leach questionable chemicals into foods, are
#3 PVC or V, polyvinyl chloride
#6 Polystyrene, better known by its brand name Styrofoam, and
#7 Other, usually a polycarbonate.
Most Rubbermaid and Tupperware containers are considered acceptable with two exceptions: Rubbermaid Clear Classics container bases and Tupperware’s Rock ‘N Serve containers.
it looks like you not only had a great meal but you can see how fork tender it is!
can I ask a question please?
don't get me wrong - but
(allow me to quote
Cut the leftover brisket into meal size portions and vacuum seal it along with a few cubes of frozen juice. Then next time ya get a hankering for brisket, take the bag from the freezer drop it into a pan of boiling water to re-heat it and in no time you've got nice hot brisket and it tastes just as it did the day you smoked it. that's actually a trick a lot of BBQ caterers use to prepare a lot of meat for a gig. This way it's ready when you need it to be.
I don't believe in boiling in plastic bags -
I do not believe in microwaves, nor do I believe in their plastic cooking dishes and any plastic film that is used in micro waving. And don't microwave anyway. It creates free radicals -- the precursors to cancer -- in your food.
Plastic is made from petroleum.
Cling wraps are nothing but PVC (polyvinylchloride)!
Most North Americans urinate plastics. Sperm counts are at an historic per capita low. Cancer is an epidemic. Birth deformities, sex organ abnormalities and eventual cancers are becoming more common -- all traceable to certain chemical exposures to the fetus. If the human race is not driven extinct by nuclear holocaust or complete distortion of the climate, it may happen through wonderful plastic and other petrochemicals.
There are no safe plastics. All plastics migrate toxins into whatever they contact at all times. It does not matter if it is water- or oil-based; hot or cold; solid or liquid.
Clear plastic food wrap contains up to 30% DEHP [di(2-ethylhexyl) phthalate]. This substance is also in intravenous blood bags. This poison was identified by the State of California for its Proposition 65 list of carcinogens and mutagens, but industry pressure got the listing weakened.
In the middle of the Pacific Ocean, it was found that 1,000,000 times more toxins are concentrated on the plastic debris and plastic particles than in ambient sea water;
Six times as much plastic per weight than zooplankton is in any given amount of sea water taken from the middle of the Pacific Ocean;
Triclosan, in plastics as well as antibacterial soaps, deodorants, toothpastes, cosmetics, and fabrics, is shown to cause health and environmental effects and compound antibiotic resistance. Researchers found that when sunlight is shined on triclosan in water and on fabric, a portion of triclosan is transformed into dioxin.
Migration from all seven categories of plastic designated with numerals on packaging, including the recyclable types 1 and 2, are (partial list): Acetaldehde, antioxidants, BHT, Chimassorb 81, Irganox (PS 800, 1076, 1010), lead, cadmium, mercury, phthatlates, and the acknowledged carcinogen diethyl hexyphosphate.
Many more such additives are often present, creating in our bodies synergisms that can be 1,600 times as strong as an estrogen imitator/endocrine disruptor/single chemical may be.
Chemicals from plastic wrap could migrate, or leach, from the plastic into fatty foods such as cheese and meat. These chemicals may interfere with the normal functioning of the hormonal system. Studies in animals show possible links between plastic wrap and reproductive problems, birth defects, and some forms of cancer. Children experience an increased level of risk as compared to adults due to the small size of children’s bodies and to the on-going development of their bodies.
Not all plastics are considered to pose the same health risks. It is important to note that plastic bags are not considered to be problematic. Of greater concern are plastic wraps and plastic containers.
Some plastic cling wraps use a plasticizer known as DEHA which has been shown to be an endocrine disrupter in rats. DEHA use has been banned in Great Britain, but not in the United States. It is often difficult to get information from suppliers about the DEHA content of their product.
Household plastic wraps made from polyvinyl chloride (PVC), such as Glad Microwave Wrap, Saran Classic (formerly Saran Wrap), and Reynolds Plastic Wrap are known to contain DEHA. Wraps made from polyethylene, including Glad Cling Wrap, Saran with Cling-Plus (formerly Handi-Wrap), and plastic bags made by Glad, Hefty, and Ziploc are free of this and other chemicals considered to be problematic.
Many plastic products carry a recycling code on the bottom of the container. By reading those codes and referring to this list, consumers can make informed choices in their use of plastics. The most common plastics, #1 PETE or PET and #2 HDPE, are considered the least harmful at this time. Also considered low risk are #4 LDPE and #5 PP.
Highest on the list to avoid, due to their ability to leach questionable chemicals into foods, are
#3 PVC or V, polyvinyl chloride
#6 Polystyrene, better known by its brand name Styrofoam, and
#7 Other, usually a polycarbonate.
Most Rubbermaid and Tupperware containers are considered acceptable with two exceptions: Rubbermaid Clear Classics container bases and Tupperware’s Rock ‘N Serve containers.
Mama Mangia
Super Moderator
Be plastic smart and plastic safe please!