I can't help you with smoking a brisket but in an oven the secret is low and slow. I cook it in a few inches of stock and veg covered with foil. So it's braised rather than roasted. You get the best gravy from the cooking liquor as a bonus. Cheaper cuts of meat such as brisket take a lot more cooking but the payoff is they have more flavour than fine cuts. If it was me I'd probably cheat. Braise it in the oven for 4 or 5 hours then throw it on the smoker for 30 mins to give it some colour.
No. It is next weekend but I am not going to be able to go now I am sure they will do it again at some point if it goes well. They lived in Hawaii for years so I am sure (assume) they know what they are doing.
Low and slow apparently is required either way - chemistry of the cook to breakdown the fat and connective tissue, seemingly. The result I'm posting about is the smoked result. I mean, yeah, the thread title is general, but the OP isn't. It's not like this thread is how to cook a proper pastrami using a brisket.... Nice to see you! How's that gig going with that sweet little spot you were posting about cooking at a while back?
If that was the lovely little community run pub on the marshes it didn't go well. They wanted to do a menu of ''loaded chips'' and burgers more suited to a city centre lunchtime cafe than a traditional country pub. I wanted to serve things like fish and chips, steak and ale pie, curries, steaks etc but they were determined to run a junk food menu. We parted company after 3 weeks.
Yes Sir, that was the spot I found superbly desirable. Bummed that it didn't work out for you, and I expect, for them either. How is it doing? Wait, sorry, how are you doing? Still cooking?
In my experience if you're having trouble with the ends it's probably temperature control. When I smoke a brisket I'm not a huge fan of brisket so I don't do it very often, but when I do, I quarter it. That way you can move your ends the thinner pieces further away from the fire. Or just leave them off the fire until it's time to cook them only thing is you have to have a good scale because the time you smoke a brisket depends on the amount of weight you have. Also something I do that's sort of considered barbecue sacrilege is after a few hours on the grill I'll finish it in the oven. I don't care about being true to some philosophy I care about good eats. Also I like to smoke the fat with a meat I don't trim it off until after it's done because the best part of brisket is cooking that fat in the beans.
I find ribs to be very easy. That's one of my favorite things to cook. The difficulty is in trimming them but if they're pork ribs you don't need to marinate all you really need to do is put a rub on them. The thing that people either love or detest about my ribs is that I don't put a lot of sugar on them.
People I know who went there to eat all said the same thing. They didn't like the menu and waited far too long for their food. Interestingly the last time I Googled them they had changed to exactly the kind of menu I was calling for. I've had a few jobs since then. I worked in another community run pub for a while where I was able to control the menu but got too frustrated with the poor management. Unfortunately a lot of country pubs have closed in the last 20 years or so as drinking habits have changed. People drink more at home these days and it is killing village pubs. This often means that communities come together to save the village pub but the problem is that if a pub run by professionals can't make money then retired teachers and accountants aren't going to make a profit no matter how many unpaid volunteers they have to run the bar. It's sad but the days of traditional village pubs are over. Now the only way to survive is by turning them into overpriced gastro pubs with fine dining menus that will attract middle class customers from the towns and cities who are prepared to travel to a ''destination venue'' and are not used by the local residents as a place to drink and socialise.
Yeah, 20 and 30 year olds seem not to miss going out it seems. Weird. Plus, they likely can't afford current markups for a brew at a pub, when they can have one at the flat with a giant screen for entertainment.
