BBQ Brisket Blasphemy!
 

Yes thats right Brisket Blasphemy.
I keep seeing all these goings on on tv cooking shows and elsewhere on how to cook a tender brisket in the BBQ pit.
Well anyone can cook the best brisket they have ever had in their life with little work at all.
How do you do it?
A big pressure cooker.
Why wait for hours to do something you can do in a very short time.
Smoke the thing as usual to get your flavor bark and smoke ring.
Then remove it and finish it in a pressure cooker at the same time you would normally wrap it.
Not only will it not be dried out but it will be as tender as all get out.
I do my corned beef this way.
I'm not in any BBQ cooking contest I am in it for the food so I dont care how I get there.
You can do the same thing with any meat.


Worth

Speaking of blasphemy...

Once spring gets here, we're going to give this method a try -- [URL]http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html[/URL]

Low and slow in the Sous Vide, chill, then rub and smoke.

OMG we tried that recipe with my new Anova sous vide and it was out of this world delicious. I can't wait for the day after st Patrick's day to buy up some more brisket. I cooked it at 155 for 36 hours and finished it in the oven.
And then stood there eating it right off the cutting board. Could not wait to get it to the plate, and forget the side dishes, just give me more meat!

I don't think I've ever had good brisket. It is always tough and dry. I will have to try these ideas.

As I have mentioned before we gots the big green egg.we had brisket and standing rib roast for Super bowl.Both were 12 hour smokes,no real heavy rubs,a panko,black pepper,ghee half inch crust,v rack ,drip pan ,foil tent ,apple cider finish(steam) apricot jam as light finish "set"in tent.

[QUOTE=kurt;620211]As I have mentioned before we gots the big green egg.we had brisket and standing rib roast for Super bowl.Both were 12 hour smokes,no real heavy rubs,a panko,black pepper,ghee half inch crust,v rack ,drip pan ,foil tent ,apple cider finish(steam) apricot jam as light finish "set"in tent.[/QUOTE]
Going to try a method next time as to bake/smoke slab of meat in a loaf of bread type configuration.

[QUOTE=Haraldsdotter;620199]OMG we tried that recipe with my new Anova sous vide and it was out of this world delicious. I can't wait for the day after st Patrick's day to buy up some more brisket. I cooked it at 155 for 36 hours and finished it in the oven.
And then stood there eating it right off the cutting board. Could not wait to get it to the plate, and forget the side dishes, just give me more meat![/QUOTE]


Glad to see another good review of the Sous Vide brisket. We're going to try it, but finish it in the smoker rather than go the pink salt and liquid smoke in the oven route.

Babysitting a smoker for three hours vs 12 hour and minimizing (or eliminating completely) the chances of drying it out sounds good to me!

Glad to see others agree.
One of the best ways to cook ribs coon squirrel rabbit and other wild game is a long simmer before smoking and mopping.

Worth

I just tested this in the pressure cooker with pork and it came out great.

There is absolutely no way on earth anyone could tell you finished it in a pressure cooker, no way.
Cuts hours off the cooking big time.:yes:
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=70296&d=1488394896[/IMG]