Smokin-It User Forum!
Recipes => Beef => Topic started by: BedouinBob on October 01, 2014, 12:23:40 PM
-
I did Walt's Brined and Injected Brisket recipe as a first try. Thanks Walt! It turned out great. You can see pictures below with one sliced view and one of the full deal before it went for its 2 hour nap in the cooler after smoking. Flavor was excellent and the brisket was very juicy. I will be doing this again.
-
Beautiful, Bob! :P
-
Can you post a link to the recipe? Doing a brisket this weekend! Thanks!
-
Walt's Brined & Injected Brisket, in the Beef recipe section:
http://smokinitforums.com/index.php?topic=1566.0
-
Bob,
I am happy you enjoyed it. I will be doing another real soon.
-
Walt, toying with an Asian recipe in my head to try next. Not sure how it will play with smoke. May try it with a chuck roast so I don't invest so much in an experiment. :P
-
The technique is the important part. Seasoning, in any ethnic direction is wide open for interpretation. Whatever flavor you choose, you know the brisket will come out moist, tender & with fat that disolves on your tongue. Good luch with your flavor profile & let us know how it turns out.
-
Asian brisket??? I LIKE it! It may taste like the "BBQ beef" I used to have, when stationed in S. Korea. I'd love to know what seasoning they used for bulgogi! They had a little pot of coals in the table, with a cone-shaped grill on top, and the waitress would come by with a big pan of the marinated meat and lay it on the grill. You would then finish cooking it, and eat! All this to say that smoked Asian beef should be great!! :D