Brisket Smoking!

[Jeff_Green]

I am going camping in a few weeks so good camp food is on my mind. With that in mind...

I was watching the movie "The Missing" the other day. Probably makes me a sick individual, but it came to the scene where some Indians had killed someone and hung him over the camp fire in a cow hide. So I thought to myself "self, what an awesome idea!". Yes, maybe I am sick.

Now obviously I won't be skinning a cow to put the meat in, and chances are pretty good that I won't be cooking a person also. So I am trying to figure out the best way to cook some brisket over a camp fire. Anyone have any experience doing so?

Found a couple places online that offer some suggestions, but as with all smoking there is a lot of differences.

I welcome anyone's input on the matter.

[camera shy]

I welcome anyone's input on the matter.

My opinion is: Yes, you are a sicko !

[JWCustomPhotography]

I suppose I'd either make a fire and wrap the meat and set it to the side and turn it regularly, or do something like you mentioned with the hide, but more along the lines of making a support and hang the meat over the fire. Even if you repurpose a rack from a roasting pan or
Something.

[photosteve]

I would make a spit and roast it like a pig over the open flame.

PhotoSteve

[tomdrink]

Brisket should be cooked "Low & Slow". So, for a camp fire, I would spice it up, and then kinda "sear" it over the open fire - almost blacken the outside, quickly. The remove, and wrap in several layers of foil, maybe adding some onions, and jalapenos, and a little beer. Place to the side of the coals - right down in them, and turn every hour, or so, and let it cook like that for 8+ hours. You just need to make sure it is wrapped very securely, to keep out the ashes, and to keep in the moisture.
TomD

[mjdmike]

Originally Posted by tomdrink

Brisket should be cooked "Low & Slow". So, for a camp fire, I would spice it up, and then kinda "sear" it over the open fire - almost blacken the outside, quickly. The remove, and wrap in several layers of foil, maybe adding some onions, and jalapenos, and a little beer. Place to the side of the coals - right down in them, and turn every hour, or so, and let it cook like that for 8+ hours. You just need to make sure it is wrapped very securely, to keep out the ashes, and to keep in the moisture.
TomD

Ding ding ding - we have a winner.

+1 Do as above and it will be excellent.

[lfmerrell]

Perhaps you can library check-out a copy of the badge wearing Texas Ranger's Cookbook. I recall them telling of recipes and cooking on their engine while driving out to the boonies of Texas. There is also a cookbook Manifold Destiny about cooking on your engine during trips/drives.

It may be a kick to try solar cooking. I had some RVing friends who dabbled in it.
Plans for Solar Cookers -- The Solar Cooking Archive

[JWCustomPhotography]

Originally Posted by tomdrink

Brisket should be cooked "Low & Slow". So, for a camp fire, I would spice it up, and then kinda "sear" it over the open fire - almost blacken the outside, quickly. The remove, and wrap in several layers of foil, maybe adding some onions, and jalapenos, and a little beer. Place to the side of the coals - right down in them, and turn every hour, or so, and let it cook like that for 8+ hours. You just need to make sure it is wrapped very securely, to keep out the ashes, and to keep in the moisture.
TomD

For the sake of argument, and us all learning...

What is your thought on searing last. I understand sear to lock in juice, but what about a sear for a nice end "crust"

[Jeff_Green]

Originally Posted by JWCustomPhotography

For the sake of argument, and us all learning...

What is your thought on searing last. I understand sear to lock in juice, but what about a sear for a nice end "crust"

I have heard that it is a good idea to use the first and last hour. First hour sear in juices, last hour to help build the bark.

[Jeff_Green]

Originally Posted by lfmerrell

It may be a kick to try solar cooking. I had some RVing friends who dabbled in it.
Plans for Solar Cookers -- The Solar Cooking Archive

I did that in middle school and didn't think it was a quick alternative! Took forever just to cook a hot dog! lol

[stephenpinn]

+2 to Mike's suggestion, you can also use Dr. Pepper or Coke (not diet) instead of the beer if you want to add a touch of sweetness (or bourbon :))

[rab3rd]

hardest thing about smoking a brisket is keeping in lit...

[Jeff_Green]

Yes, yes. Thank you, Rob! Knew there would be one in this bunch... And since I started the thread I knew it wasnt going to be me this time!

[Kalrog]

Might I suggest a huge dutch oven instead of just the tinfoil? That way you can actually put some coals on top and keep the heat much more even.

Make sure to use some liquid smoke or even some wood chips to smolder in the oven. A brisket on a grate held up off of the bottom of the oven would be ideal. With heat all around. Wood chips in the bottom. Heck, smoke some onion with it.

[Kalrog]

Might I suggest a huge dutch oven instead of just the tinfoil? That way you can actually put some coals on top and keep the heat much more even.

Make sure to use some liquid smoke or even some wood chips to smolder in the oven. A brisket on a grate held up off of the bottom of the oven would be ideal. With heat all around. Wood chips in the bottom. Heck, smoke some onion with it.