• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,723
Reaction score
63,071
Beef rouladen. Used some cheap top round I got on sale. Smells so ******* good and is simmering for the next two hours.

A63DAE7F-B47C-43DE-A214-B38506DD319B.jpeg
9F9E726E-3E83-40BD-88D0-16679C97CEB8.jpeg
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,760
Reaction score
38,311
That looks ******* epic.
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,760
Reaction score
38,311
Yearning dog should get some!
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,723
Reaction score
63,071
Have you tried that recipe/method I posted yet? You really should if you haven't.
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,772
Reaction score
40,742
Have you tried that recipe/method I posted yet? You really should if you haven't.

Brisket? I have another brisket coming over this afternoon that I'm also smoking tomorrow. It's a prime.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,723
Reaction score
63,071
Brisket? I have another brisket coming over this afternoon that I'm also smoking tomorrow. It's a prime.

Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.

As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.

Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.

Place in smoker for 1 hour at 150 degrees F.

Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,772
Reaction score
40,742
Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.

As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.

Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.

Place in smoker for 1 hour at 150 degrees F.

Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.

Interesting. I just lightly trim (I take off almost no fat from the wagyu brisket, but some from prime) put the rub on 12-24 hours before smoking and go straight from fridge to smoker.
 

jcman311

Distinguished Member
Joined
Feb 11, 2015
Messages
8,144
Reaction score
8,102
Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.

As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.

Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.

Place in smoker for 1 hour at 150 degrees F.

Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.
Saved to my Paprika App recipes for later use. ??
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
33,772
Reaction score
40,742
I've had such incredible results with this rub that I'm reluctant to change.


20190901_114318.jpg
 

Attachments

  • 20190901_114318.jpg
    20190901_114318.jpg
    88.7 KB · Views: 10

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 55 35.5%
  • Half canvas is fine

    Votes: 60 38.7%
  • Really don't care

    Votes: 17 11.0%
  • Depends on fabric

    Votes: 27 17.4%
  • Depends on price

    Votes: 28 18.1%

Forum statistics

Threads
505,165
Messages
10,579,154
Members
223,885
Latest member
Jones&co
Top