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beef brisket help ** Update
hk-91
Member Posts: 10,050
Doubled the recipe and went with 225 for 7 hours. Internal temp was 185. Let it rest for half hour before cutting. Man that is one tender tasty slab of beef. Going to make some good sandwiches with the left overs and the home made bread that i have in the oven right now.
I came upon a 10 pound beef brisket. Having never made it before i'm checking the net for recipes. Here is one that sounds good but it for a 4 pound brisket. Do i just little more then double the recipe. How do i adjust for time.. Here is the recipe i found. If any yall have one that sounds better feel free to add.
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
I came upon a 10 pound beef brisket. Having never made it before i'm checking the net for recipes. Here is one that sounds good but it for a 4 pound brisket. Do i just little more then double the recipe. How do i adjust for time.. Here is the recipe i found. If any yall have one that sounds better feel free to add.
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Comments
Second tip, cook it the day before you want to eat it, put it in the refrigerator to set up. Slice it cold the next day, then put it in one of those countertop ovens, with water or broth in the bottom to steam it for an hour or so before serving it.
My basic rub is pretty much 2 parts seasoned salt, 1 part paprika,and a couple tablespoons (or to taste) dried cayenne pepper.
I gotta tell you, not a clue on the cooking time part other than doubling it isn't going to work at all.
short of cutting it in half and cooking it twice???
you can never put too much rub on it.
Do you mean
you can never put too much rub on it?
or
You can never put too much rub on it?
seal it then slice i small cut on top of bag. no stock!!!(liquids),it will make its own. then set the oven(pre-heat first)on
190 F. for 10-12 hours,you might want to throw in a few peppers on top of meat[:p][:p][:p].put in at 6am--feast at 5 or 6pm[;)][:p][;)][:p]
Low and Slow!