Brisket recipe

[Jusselin]

ok guys so the wife got me a new Smoker for christmas and i really want to try it out...my idea is a stuffed brisket

i would like to butterfly the brisket and stuff it with Boudain a few slices of pepper onions and bell peppers, and possibly some already cooked and crip bacon bits, then close it up tie it back together and slow cook it.

What is you guys thoughts? have you ever tried anything like this before? do you have any suggestions on temperature and time?

thanks

~jusselin~

[ka5txl]

I have never stuffed a brisket but I guess it could be done. Check out this website Barbecue University® Stephen Raichlen has a number of bbq books and had 2 bbq pbs series running the last few years. The key is to smoke it low and slow

[Davidtxs]

low and slow and a GOOD RUB stubbs is a good one no sugar added avail at walmarts and most grocery stores

[Jusselin]

i like to make my own rub , just didnt know if any one had any experience with stuffing it....should i cook the veggies first or stuff it raw?

[ka5txl]

Maybe it's me but i don't see the point in a stuffed brisket as it's a very large piece of meat, of course if your using a trimmed brisket it will be much smaller. From what I have seen of receipes for stuffed meat use raw veggies. Reason being you are going to be cooking the meat for a long time and you still have to get the meat to an internal temp of at least 145 degrees.

[Jusselin]

Originally Posted by ka5txl

Maybe it's me but i don't see the point in a stuffed brisket as it's a very large piece of meat, of course if your using a trimmed brisket it will be much smaller. From what I have seen of receipes for stuffed meat use raw veggies. Reason being you are going to be cooking the meat for a long time and you still have to get the meat to an internal temp of at least 145 degrees.

it would be trimmed, so yes it will be quite a bit smaller cut of meat, also when you cut the finished brisket, you cut it as if it were a loaf of bread, it makes for a pretty good serving

[Kalrog]

I would start with an unstuffed one. There is a bit of an art to getting the right temp out of a smoker and keeping it there. Until you know how your hardware will function - I would say leave it alone and cook "normal" stuff.

After that - the interior temp of a brisket will need to be in the 190* range. That will cook whatever is in there so stuff it with raw veggies/peppers/bacon/etc. instead of cooked.

[Jusselin]

Originally Posted by Kalrog

I would start with an unstuffed one. There is a bit of an art to getting the right temp out of a smoker and keeping it there. Until you know how your hardware will function - I would say leave it alone and cook "normal" stuff.

After that - the interior temp of a brisket will need to be in the 190* range. That will cook whatever is in there so stuff it with raw veggies/peppers/bacon/etc. instead of cooked.

cool deal, thanks man.... iw ill let you guys know how everything turns out

[DEMDeepEllumMusic]

The question is what type of smoker? One of the squat R2D2 looking ones? One where the firebox is on the end? One that is an oilbarrel cut in half type look?

The one with the firebox on the end will give you the best results.

Really I wouldn't try to smoke a trimmed brisket, it will dry out on you too much and you won't get that flavor from that layer of fat-trimmed is the type you put in a pot and make a pot roast type of dish out of.

BTW 190 would be a bit overcooked and 145 would send most everybody to a sick bed-needs to be about 165-175 internal temp taken with a good meat thermometer then when you take it out it let it set for at least 15 minutes.

Don't know about the stuffing it, just don't tend to stuff a good Brisket in my book.

I've made a good wet rub in the past but I ain't going to give away my secret here but it cost around $5 for about 1/2 gallon.

[MT Stringer]

The only thing I have ever stuffed was a flounder! And I used DJ's Crawfish Boudin also. It was great!

[Kalrog]

Originally Posted by DEMDeepEllumMusic

BTW 190 would be a bit overcooked and 145 would send most everybody to a sick bed-needs to be about 165-175 internal temp taken with a good meat thermometer then when you take it out it let it set for at least 15 minutes.

I find 190* to be about perfect. 170* ends up too tough for me - usually more on the order of a cheaper steak instead of fork tender. And most everywhere I have seen suggest 190-200 for a done brisket. How do you get 170* and tender?

Of course, this REQUIRES enough fat left to keep it moist. You can't trim it much before cooking. If you do, cover it in bacon and then let it smoke.

[wilded]

Wild Ed's Texas Outdoors: Texas Style BBQ Brisket

[Tom]

I would make something like a turducken, but with all different types of non-poultry meat. Stuff that baby!

[Kalrog]

How silly of me to forget a few links:

Some good sauces:
SuckleBusters Texas BBQ Rub, Sauce & Seasoning Online Store

Local (for me) and will custom blend:
http://www.texas-spice.net/default.asp

Find a place that focuses on your hardware if you can. I have the WSM and this has been helpful:
The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast

This is my rub of choice - good quality and relatively inexpensive. Some good cooking tips as well:
TexasBBQRub.com - Inspired by Texas, For the World to Enjoy

Good luck smoking!

[AllenAyres]

Originally Posted by Kalrog

If you do, cover it in bacon and then let it smoke.

Wrap it in bacon and stuff it with Italian Sausage:

Bacon Explosion: The BBQ Sausage Recipe of all Recipes