☰
×
Login Register an account
Top Submissions Explore Upgoat Search Random Subverse Random Post Colorize! Site Rules Donate
36

The brisket keeps me young

submitted by HeyJames to NutziHiveKickers 1.3 yearsJan 12, 2024 19:53:12 ago (+37/-1)     (NutziHiveKickers)

Hear me out on this.

Brisket is the most collagen heavy cut of beef there is. It's why you have to overcook it to 203 degrees for it to be tender.

Bovine collagen is proven to keep your skin healthy and wrinkles from forming. No doubt getting collagen directly from the meat is significantly better than taking a supplement

Brisket is literally the fountain of youth


64 comments block

sort by: hot new top old low

[ - ] pickingrinninspittin 0 points 1.3 yearsJan 12, 2024 20:07:50 ago (+0/-0)

If you think that brisket is the shit wait until you try Bone Broth.

[ - ] deleted 0 points 1.3 yearsJan 12, 2024 20:29:33 ago (+0/-0)

deleted

[ - ] bobdole9 0 points 1.3 yearsJan 12, 2024 20:33:53 ago (+0/-0)

Just don't freeze to death.

Imagine the Somali influx has halted recently...

[ - ] deleted 2 points 1.3 yearsJan 12, 2024 20:36:31 ago (+2/-0)

deleted

[ - ] DestroyerofSquirrels 1 point 1.3 yearsJan 12, 2024 21:50:02 ago (+1/-0)

Holy fuck, glad to hear you got the wall up. What region you live in?

[ - ] deleted 0 points 1.3 yearsJan 12, 2024 22:02:27 ago (+0/-0)

deleted

[ - ] DestroyerofSquirrels 0 points 1.3 yearsJan 12, 2024 23:45:50 ago (+0/-0)

The only state of the western 11 that I for some reason have never driven through

[ - ] deleted 1 point 1.3 yearsJan 13, 2024 10:27:13 ago (+1/-0)

deleted

[ - ] Ragnar 1 point 1.3 yearsJan 13, 2024 00:17:49 ago (+1/-0)

Actually yes, it has

[ - ] Ragnar 0 points 1.3 yearsJan 13, 2024 00:17:10 ago (+0/-0)

Bone broth is not filling. Liquids can never fill nor satisfy you like solids can

[ - ] WNwoman 0 points 1.3 yearsJan 12, 2024 20:15:36 ago (+0/-0)

Can an experienced brisket man give me some step by step instructions for the best way to cook one? We recently bought a 1/2 cow and I’m dying to have brisket but don’t want to mess it up…

[ - ] HeyJames [op] 0 points 1.3 yearsJan 12, 2024 20:16:45 ago (+0/-0)

Do you have a smoker

[ - ] WNwoman 0 points 1.3 yearsJan 13, 2024 10:12:41 ago (+0/-0)

Yes

[ - ] HeyJames [op] 2 points 1.3 yearsJan 13, 2024 10:55:40 ago (+2/-0)

Do a mild trim where you simply take off the extreme excessive fat. Don't worry about getting it all off, fat is flavor just get off the big hard chunks. Leave that bottom layer at least 1/4 inch. Cover in coarse black pepper, salt, and garlic powder. Plastic wrap and set in fridge 24 hours. Smoke at 225 with water pan underneath until it hits 165 internal. Then wrap in either butcher paper or foil (I prefer pink butcher paper but foil works) and cook until 203 internal. Then place in your oven at keep warm for 3 or 4 hours. Cut in half Then slice both the lean and fatty side against the grain.

[ - ] bobdole9 0 points 1.3 yearsJan 13, 2024 14:43:05 ago (+0/-0)

This should be its own post.

"How to brisket"

[ - ] HeyJames [op] 0 points 1.3 yearsJan 13, 2024 13:56:22 ago (+0/-0)

Needless to say remove the plastic wrap before smoking obviously.

[ - ] Ragnar 0 points 1.3 yearsJan 13, 2024 00:16:19 ago (+0/-0)

Braise it like the jews

[ - ] NaturalSelectionistWorker 0 points 1.3 yearsJan 13, 2024 01:45:04 ago (+0/-0)

I typically do mine in a slow cooker, either as corned beef with carrots and cabbage (add black peppercorn, mustard seed, coriander, and salt, maybe garlic, onion, and general Italian herbs if desired) or as a pot roast with carrots, onions, celery, and potatoes and/or turnips (add salt, pepper, garlic, and onion, maybe Italian herbs if desired). In either case add some broth and expect to cook it 8+ hours, it's better if you cook it longer on a lower setting. Also if you're doing corned beef and cabbage, add the cabbage a couple hours before it's done, not right away.

[ - ] HeyJames [op] 1 point 1.3 yearsJan 13, 2024 10:58:11 ago (+1/-0)

Mine will usually take 12-14h and I rest for at least 4h. But I do a classic low and slow smoked brisket. Braising you can cook a little faster and still be tender.

[ - ] bobdole9 0 points 1.3 yearsJan 12, 2024 20:25:09 ago (+0/-0)

How much a pound for yours and what size do you get? I need to try to smoke something other than pork.

[ - ] DestroyerofSquirrels 1 point 1.3 yearsJan 12, 2024 21:47:38 ago (+1/-0)

Brisket takes a lot longer but damn is it satisfying. I've only done the whole slab, might cut it in half next time and freeze half.

[ - ] bobdole9 1 point 1.3 yearsJan 13, 2024 03:52:44 ago (+1/-0)

The pork shoulders I've done (usually around 15 pounds) can take anywhere from 10.5 - 18 hours...not afraid of it taking forever.

Have a rub / recipe you use? Can't tell if @HeyJames has me blocked or doesn't want to talk about brisket.

[ - ] HeyJames [op] 0 points 1.3 yearsJan 13, 2024 13:54:51 ago (+0/-0)

No I don't have you blocked lmao

[ - ] DestroyerofSquirrels 0 points 1.3 yearsJan 13, 2024 18:22:41 ago (+0/-0)

I don't have a set rub recipe, I'm still in the experiment stage there, I can only imagine how good an 18 hour pork taste. I need to do something different with my brisket next time. What have you had success with?

[ - ] bobdole9 1 point 1.3 yearsJan 13, 2024 22:08:44 ago (+1/-0)

I need to expand options, but my one pork shoulder recipe is pretty strong. I stole the rub recipe from heygrillhey.com and modified it as needed:

- 1/2 cup brown sugar
- 2 Tbsp sea salt (used Pink Himalayan myself)
- 4 tsp black pepper
- 4 tsp smoked paprika
- 4 tsp garlic powder
- 4 tsp onion powder
- 1 tsp chili powder
- 1/4 cup granulated sugar (adds a bit of caramelization)

24 hours before I plan to start the shoulders, I inject them with pineapple juice. On smoking day, pull the shoulders out of the marinade package (usually the vacuum sealed plastic they're sold in) and get it into a new aluminum tray. Cover the pork with the rub, usually a spoon will do a good job as a means to distribute the rub. The recipe above is enough for two shoulders...make sure each shoulder is in its own tray (just cooks better) and fully coated in the rub.

I probe my shoulders and load them into the smoker. Usually use a mix of hickory and cherry or apple, I set my smoker to 240F until the shoulder gets to 170F. Ideally, the shoulder will hit 170F before going through "the stall". Once it's 170F, I wrap my shoulders in butcher paper, set it into a fresh aluminum tray, reprobe, and put back into the smoker until they get to 195F.

When I have pulled mine out, I can break them apart by hand, instead of needing claws to shread them.

Pain of cooking to temperature: each piece of meat will cook different, some take FOREVER to get through the stall, but taking the time will give you excellent results.

Next rub I want to work on is one that can pair with Italian dishes well.

[ - ] HeyJames [op] 0 points 1.3 yearsJan 13, 2024 13:55:48 ago (+0/-0)

Like $2 something usually. Usda choice grade. Size doesn't matter so much as marbling and even thickness. If it's got a real thick point and real skinny flat it'll cook all fucked.

[ - ] bobdole9 0 points 1.3 yearsJan 13, 2024 14:42:08 ago (+0/-0)

What wood(s) do you prefer to use?

[ - ] HeyJames [op] 0 points 1.3 yearsJan 13, 2024 15:38:01 ago (+0/-0)

Oak usually

[ - ] DestroyerofSquirrels 0 points 1.3 yearsJan 13, 2024 18:24:54 ago (+0/-0)

Haven't tried oak personally, I'm pretty hooked on mesquite, what can you tell me about oak?

[ - ] DestroyerofSquirrels 0 points 1.3 yearsJan 12, 2024 21:51:02 ago (+0/-0)

Pretty much

[ - ] Smedleys_Butler 0 points 1.3 yearsJan 13, 2024 00:46:07 ago (+0/-0)

Only made it once. Not my best cooking endeavor

[ - ] NaturalSelectionistWorker 0 points 1.3 yearsJan 13, 2024 01:15:33 ago (+0/-0)

I'm glad I bought a bunch on a st paddy's day sale and threw it in a freezer before they started putting the covid vax in beef. Starting to get low on it though. Probably gonna have to buy a 1/4 cow here soon.

[ - ] OriginalGoat 0 points 1.3 yearsJan 13, 2024 04:13:33 ago (+0/-0)

Do you remove it from the heat source at 203 or do you take it out earlier and rest it to 203?

I've done many a brisket and they're always different, some great some just okay.

When they sit they keep cooking. Do you consider 203 the ideal temp for rendering the fat and keeping the brisket juicy?

Summary:

Do you remove the brisket at 203 and then rest it?



[ - ] TheYiddler 0 points 1.3 yearsJan 13, 2024 06:21:57 ago (+0/-0)

Tough cuts need to maintain a temperature. The collagen doesn't change instantly like the muscle.

[ - ] HeyJames [op] 0 points 1.3 yearsJan 13, 2024 13:52:56 ago (+0/-0)

203 is good but I've also learned to poke in multiple spots with an instant read. If the areas aren't tender I'll cook them until they are past 203 AND tender with the instant read probe

[ - ] 1point21jiggawatts 0 points 1.3 yearsJan 13, 2024 11:56:28 ago (+0/-0)

Also, Vitamin C is the main ingredient in producing collagen in your body.

[ - ] Centaurus 0 points 1.3 yearsJan 14, 2024 16:06:01 ago (+0/-0)

Has the brisket helped with your erectile dysfunction problem any? Asking for MaroonSaint.

[ - ] Gowithit 1 point 1.3 yearsJan 12, 2024 20:05:28 ago (+1/-0)

hahaha how did the wife react when you told her this?

[ - ] Ragnar 5 points 1.3 yearsJan 13, 2024 00:15:26 ago (+5/-0)

Who cares what a woman thinks

[ - ] deleted 1 point 1.3 yearsJan 12, 2024 20:25:56 ago (+1/-0)

deleted

[ - ] KeepPoal4fags 2 points 1.3 yearsJan 12, 2024 23:53:37 ago (+2/-0)

Yes, yes you are. May as well eat the brisket.

[ - ] Ragnar 1 point 1.3 yearsJan 13, 2024 00:13:51 ago (+1/-0)

Yes, it’s over for ya

[ - ] deleted 1 point 1.3 yearsJan 13, 2024 10:25:24 ago (+1/-0)

deleted

[ - ] NaturalSelectionistWorker 1 point 1.3 yearsJan 13, 2024 01:41:12 ago (+1/-0)

The longer it's been exposed, the longer you have to cook it - no more rare steaks.

[ - ] HeyJames [op] 0 points 1.3 yearsJan 12, 2024 20:38:10 ago (+0/-0)

I'm not a fuckin doctor

[ - ] deleted 0 points 1.3 yearsJan 12, 2024 21:26:22 ago (+0/-0)

deleted

[ - ] observation1 2 points 1.3 yearsJan 12, 2024 23:18:57 ago (+2/-0)

2 weeks is fine if you heavy salt or (better) brine. but probably the limit depending on storage method/fridge temp. My wife wont touch it after 5 days but she's a scaredy cat. Microbes shrivel and die when exposed to salt.

[ - ] DestroyerofSquirrels 1 point 1.3 yearsJan 12, 2024 21:45:48 ago (+1/-0)

Probably not, you'd probably be shitting yourself first, but it's probably definitely getting close to end of shelf life.

[ - ] dassar 0 points 1.3 yearsJan 13, 2024 02:41:32 ago (+0/-0)

No one asked for a sex therapist. !!

[ - ] Centaurus 1 point 1.3 yearsJan 12, 2024 21:29:00 ago (+1/-0)

Collage Complete is the only collagen powder that I have ever used that actually works. I swear by it.

[ - ] Ragnar 1 point 1.3 yearsJan 13, 2024 00:14:30 ago (+1/-0)

Shanks, cheeks, and oxtail too

[ - ] Steelerfish 1 point 1.3 yearsJan 13, 2024 09:17:43 ago (+1/-0)

If you like beef brisket, you should taste manatee brisket!
Fucking delicious with some swamp cabbage.

[ - ] PeckerwoodPerry 0 points 1.3 yearsJan 13, 2024 13:31:43 ago (+0/-0)*

I know you're joking, but part of the reason they're endangered is because people ate a shit load of manatees during the great depression. They likely did eat it with swamp cabbage, which is delicious btw.

[ - ] Steelerfish 0 points 1.3 yearsJan 13, 2024 16:52:29 ago (+0/-0)

I was working on a boat at a local marina here in pinellas when the FWC had the travel lift operator help them load a fairly freshly dead manatee onto their F150 for transport to an autopsy. No signs of a boat strike…
I asked them if I could have the brisket - for research purposes, of course.. The researchers didn’t think it was as funny as I did, although the officer on the boat actually admitted to eating it when he was a child. He said that they still get several calls a year about people killing and dressing themout. Apparently it is still a thing down in Everglades city and that area….

[ - ] UncleDoug 5 points 1.3 yearsJan 12, 2024 21:22:50 ago (+5/-0)

People have forgotten that you need to eat the whole animal and not just the lean cuts otherwise you are missing out on a plethora of amino acids.

Try a whole chicken in a pressure cooker too with mirepoix and a few other seasonal herbs.

This cooking method retains vitamins, reduces cholesterol oxidation, and produces minimal or no HAAs, PAHs, or AGEs.

Poule Au Pot is also cheaper and the chicken broth is currative.

Thanks OP, time to get back to it.

[ - ] Centaurus 1 point 1.3 yearsJan 12, 2024 21:31:10 ago (+1/-0)

People have forgotten that you need to eat the whole animal and not just the lean cuts otherwise you are missing out on a plethora of amino acids.

Even the butt-hole and the hooves?

[ - ] UncleDoug 4 points 1.3 yearsJan 12, 2024 21:40:39 ago (+4/-0)

You are already eating the buttholes, its called hotdogs.

[ - ] DestroyerofSquirrels 1 point 1.3 yearsJan 12, 2024 21:43:55 ago (+1/-0)

Hate to admit it but I like Mexican chitlins(tripas) never actually had chitlins though.

[ - ] Centaurus 1 point 1.3 yearsJan 12, 2024 21:44:34 ago (+2/-1)

Wrong. I quit eating hotdogs over 10 years ago. I used to eat them regularly for most of my life, until I started lifting weights and then realized that there is not enough protein in one hotdog, or three for that matter, for me to consider them a meal. And the bonus is that they suck anyways.

[ - ] Lost_In_The_Thinking 8 points 1.3 yearsJan 12, 2024 19:59:17 ago (+8/-0)

Other than it being incredibly delicious, that's the best defense for favoring brisket I've ever read. It's a real job smoking one, very time and labor intensive, even for a smoked meat, but so worth it.

[ - ] MasklessTheGreat 3 points 1.3 yearsJan 12, 2024 21:18:02 ago (+3/-0)

I agree. I can’t validate the facts but it is definitely a good argument.

[ - ] DestroyerofSquirrels 3 points 1.3 yearsJan 12, 2024 21:42:16 ago (+3/-0)

5am start time, every time but fuck it's worth it

[ - ] HeyJames [op] 1 point 1.3 yearsJan 13, 2024 13:51:33 ago (+1/-0)

I have it down to a science now honestly. Switching from an offset to a pellet grill was a huge time saver. You can get good enough smoke flavor. Offset will obviously be better but I don't have that kind of time anymore

[ - ] FluffyBunnySlippers 0 points 1.3 yearsJan 13, 2024 15:48:04 ago (+0/-0)

Check out the master-built gravity smoker.

It will get you about 90% of the flavor of sticks vs traeger aboutt 75