Southernjuice
New Member
I would like to hear some of other peoples ideas or recipes for a good tender brisket. What do you maranade with, what BQ sauce, how long do ya'll smoke it for, Do you soak it in something before cooking ect.......
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Are there any backyard chefs here?
- Thread starter Southernjuice
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Southernjuice
New Member
Never heard of that...i use KC'S.....is it available down south?
Shockrock3
New Member
Sweet Baby Ray's is up here in the Northeast...good stuff I must say. I agree with the 2-3hrs. with marinade. A1 just came out with some new steak marinades, I'm gonna try the Teryiaki this weekend. As far as steak sauce goes you can't touch A1. If you can't get Sweet Baby down there in the South I'll trade you some for some Suspension 
Shock
Shock
Southernjuice
New Member
Funny....although the way ya'll praise the stuff i did look to see if I had any susp.Shockrock3 said:Sweet Baby Ray's is up here in the Northeast...good stuff I must say. I agree with the 2-3hrs. with marinade. A1 just came out with some new steak marinades, I'm gonna try the Teryiaki this weekend. As far as steak sauce goes you can't touch A1. If you can't get Sweet Baby down there in the South I'll trade you some for some Suspension
Shock
I have seen the new A1 stuff...think I'll try that...just looking for a new taste. Someone else told me they soak their brisket in a cooler of icey water with citrus fruits cut up and mixed in with it(lemon, limes, and oranges) supposed to make it very tender.... 
If you need to use A-1 on your steak, then you need to go back to the store and buy some better steaks.Shockrock3 said:Sweet Baby Ray's is up here in the Northeast...good stuff I must say. I agree with the 2-3hrs. with marinade. A1 just came out with some new steak marinades, I'm gonna try the Teryiaki this weekend. As far as steak sauce goes you can't touch A1. If you can't get Sweet Baby down there in the South I'll trade you some for some Suspension
Shock
Southernjuice
New Member
LOL...I agree.Bob Smith said:
pumppumppuk
New Member
this works on any meat:
buy fresh meat....not frozen
cover the meat with Willingham's mild rub, if you cant buy it a the store you can buy it here http://www.willinghamsbarbeque.com/ best rub ever bar none.
put the meat in the fridge for 24hr. use Kingford's hickory charcoal with no fing lighter fluid. use a portable propane torch to light. keep temp as close to 250 degrees as possible. Keep a large water pan the same size as your cooking area with water in it the whole time your cooking. I always hang my ribs, but if you lay them down, flip them every 30 minutes. Cook ribs with cartilage film intact. and cook until the bone will pull off clean...approx 6-8 hours. for shoulder and boston butts, flip every hour, and cook until the bone pulle clean...approx 10-14 hour depending on size.
i have used this for many years, and have won several trophies, but not a first place yet.
barbq sauce...well i feel the same way about this as i do steak sauce....you should use it covering up bad tasting meat.
but if you must have bar-b-q sauce here it goes.
take a 1/4 stick of butter and heat to a golden brown color.
add 2 tbl spoons of honey heat until melted
add 2 tbl spoons of grape jelly heat until melted
add 1 tbl spoon of Willinghams rub heat until melted
from here you can do 2 different things.
1) Quick way
add your fav store bought Bar=b=q sauce until you reach your taste
2) long way
add 1 small can of tomato paste heat until melted
add 1/2 cup of ketsup
add 1 teaspoon of mustard
add 2 teaspoons of cider vinegar
add black pepper to taste
add 1/2 fresh garlic clove very very thinly sliced
add 1/2 tbl spoon of worcestershire
add cayenne pepper to taste
add Willinghams rub to taste
simmer for an hour or so.
PPP
buy fresh meat....not frozen
cover the meat with Willingham's mild rub, if you cant buy it a the store you can buy it here http://www.willinghamsbarbeque.com/ best rub ever bar none.
put the meat in the fridge for 24hr. use Kingford's hickory charcoal with no fing lighter fluid. use a portable propane torch to light. keep temp as close to 250 degrees as possible. Keep a large water pan the same size as your cooking area with water in it the whole time your cooking. I always hang my ribs, but if you lay them down, flip them every 30 minutes. Cook ribs with cartilage film intact. and cook until the bone will pull off clean...approx 6-8 hours. for shoulder and boston butts, flip every hour, and cook until the bone pulle clean...approx 10-14 hour depending on size.
i have used this for many years, and have won several trophies, but not a first place yet.
barbq sauce...well i feel the same way about this as i do steak sauce....you should use it covering up bad tasting meat.
but if you must have bar-b-q sauce here it goes.
take a 1/4 stick of butter and heat to a golden brown color.
add 2 tbl spoons of honey heat until melted
add 2 tbl spoons of grape jelly heat until melted
add 1 tbl spoon of Willinghams rub heat until melted
from here you can do 2 different things.
1) Quick way
add your fav store bought Bar=b=q sauce until you reach your taste
2) long way
add 1 small can of tomato paste heat until melted
add 1/2 cup of ketsup
add 1 teaspoon of mustard
add 2 teaspoons of cider vinegar
add black pepper to taste
add 1/2 fresh garlic clove very very thinly sliced
add 1/2 tbl spoon of worcestershire
add cayenne pepper to taste
add Willinghams rub to taste
simmer for an hour or so.
PPP
STNCLD
Banned
SJ,
For soaking your brisket try using "Claude's Brisket Marinade" that is the best marinade for brisket. BBQ sauce if I don't make my own then I use Stubb's BBQ sauce.
For soaking your brisket try using "Claude's Brisket Marinade" that is the best marinade for brisket. BBQ sauce if I don't make my own then I use Stubb's BBQ sauce.
Southernjuice
New Member
Great tips guys...thanks...anymore.
Shockrock3
New Member
Bob Smith said:
WHOA!!! I think I might have misread the post but is someone poking fun of THE A-1
My steaks are delicious Mr. Smith but I honestly cannot live without A-1...I'm like an addict. I must have 4-5 bottles of it in the house along with the A-1 marinade. When me and the Mrs. go out to a high end steak house I will not put A-1 on...too embarassed to ask for it Shock
MJM
New Member
I don't cook but Sweet Baby Ray's is a damn good tasting BBQ Sauce, I suggest you try it.
No respectable chef/griller would ruin their meat with A-1 or similar sauces.Shockrock3 said:WHOA!!! I think I might have misread the post but is someone poking fun of THE A-1
Shock
Slick Arrado
New Member
Ronin_ said:
No Ronin, he's a back DOOR burglar. Anybody here put beer in their bbq sauce?
sweettart29
Banned
Slick Arrado said:
Beer in BBQ sauce best thing that ever happened.....I tried a new marinade lastnight but I can't remember the name of it...I do know that it had tequila in it and it tasted extremely good on my chicken....
Southernjuice
New Member
Well got one smoking.....been going for 7 hours so far.....gonna try PPP's homemade BQ sauce. I also used the A1 marinade.....not putting it on the finished cooked product to cover the taste just soaked it in it before cooking.We'll see....gonna cook it another 5 or 6 hours it was a big bastard....15lb brisket.
