375 for four hours??????? WAY TO HIGH AND WAY TOO FAST. Turn it down cowboy!
Turn down your heat and budget more time for your brisket. At 375, your meat will be dry and it still will be tough. The key with brisket is to let a low temperature over time break down all those tough muscle gristles. I smoke my brisket at 180 for 10-12 hours.
Thanks for the feedback Treasure State Jew...I usually smoke my briskets too, but alas, I have yet to see a smoker in the kitchen that doesn't set off alarms and permanently smoke up the linens, so given that, I had to use the 'ole oven. Beyond that, I don't recommend having the oven on for 8 - 9 hours to break down the sinew in the meat at any temperature, thuuuus, my recommendation for an oven prepared brisket was as follows. In all honesty, it turns out pretty good with those temps and times, but if I had to do it over, I would definitely suggest 300 at around 5 hours. So, to qualm your fears, yes, I know how to smoke a brisket, but had to work around the tools I had in the kitchen.
As for brown sugar, it is purely optional, I also sometimes use crushed mustard seed, for a nice tang, and I like the previous write-in suggesting pouring a beer in the roaster after the first couple hours...yummy!
Thanks again for watching, I hope you found some of the other recipes enjoyable...by the way, when can I come over for your brisket?!?
Thanks to everyone for the support and I'm glad you enjoyed this episode...Also appreciate you dig the quality of the programming, a lot of time went in to the creative side, as well as delivering this 5-star flavor menu. As for the budget angle...man, I got your back. Two things that drive me nuts: 1) over paying for mediocre food at restaraunts and 2) over paying for GREAT food at a restaraunt knowing I can spend MUCH less on recreating it at home...I don't know, it's just a thing I have I guess...lol. Anyway, I hope you try some of these (and future dishes) at home...remember, use spices YOU enjoy and try tasting the dry rub you've mixed BEFORE putting it on meat to gauge what you're missing...and a great tip for the health conscious: you don't have to cook with salt, you can always add the salt at the dinner table to flavor your meat if you want, without having to add unneccesary sodium in the cooking phase! Great to hear from you!- Joe Dias - "Captain Pennypincher"
Finally a cooking show that talks about nutrition, the whole point of eating (not that it isn't a lot of fun). Joe and Andra are a sizzling synergy that really raises the quality of life on the web!
I recently found this show on iTunes. I really hope you continue producing it. It is the type of show I would expect to find on TV and was surprised to find such a good quality show available as a Podcast.
Tell ON what you think.
Joe Dias does a fabulous job cooking on a budget which is VERY important to me!! I love the videos and recipes he does. Keep up the great job!!
I cooked the brisket on Saturday night. It tuned out fantastic. Everybody raved oer it.
I poured in a can of beer also. Great show.
will try more recipes .I thnk the lamb chops is next on my list. The host is awesome.
In the video series Budget Health Nut, they create fantastic
meals that are nutritious and delicious. This chicken dinner can feed a
family of four for under $25.
As with all the recipes
in the series, this meal is both inexpensive and healthy. The complete
breakfast only comes out to about $1.50 per plate. Andra Millian,
licensed herbalist and doctor of Chinese medicine, also joins Joe to
talk about the nutritional value of the meal.
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375 for four hours??????? WAY TO HIGH AND WAY TOO FAST. Turn it down cowboy!
Turn down your heat and budget more time for your brisket. At 375, your meat will be dry and it still will be tough. The key with brisket is to let a low temperature over time break down all those tough muscle gristles. I smoke my brisket at 180 for 10-12 hours.
Also, a dry rub needs brown sugar.
Thanks for the feedback Treasure State Jew...I usually smoke my briskets too, but alas, I have yet to see a smoker in the kitchen that doesn't set off alarms and permanently smoke up the linens, so given that, I had to use the 'ole oven. Beyond that, I don't recommend having the oven on for 8 - 9 hours to break down the sinew in the meat at any temperature, thuuuus, my recommendation for an oven prepared brisket was as follows. In all honesty, it turns out pretty good with those temps and times, but if I had to do it over, I would definitely suggest 300 at around 5 hours. So, to qualm your fears, yes, I know how to smoke a brisket, but had to work around the tools I had in the kitchen.
As for brown sugar, it is purely optional, I also sometimes use crushed mustard seed, for a nice tang, and I like the previous write-in suggesting pouring a beer in the roaster after the first couple hours...yummy!
Thanks again for watching, I hope you found some of the other recipes enjoyable...by the way, when can I come over for your brisket?!?
Captain Pennypincher
Thanks to everyone for the support and I'm glad you enjoyed this episode...Also appreciate you dig the quality of the programming, a lot of time went in to the creative side, as well as delivering this 5-star flavor menu. As for the budget angle...man, I got your back. Two things that drive me nuts: 1) over paying for mediocre food at restaraunts and 2) over paying for GREAT food at a restaraunt knowing I can spend MUCH less on recreating it at home...I don't know, it's just a thing I have I guess...lol. Anyway, I hope you try some of these (and future dishes) at home...remember, use spices YOU enjoy and try tasting the dry rub you've mixed BEFORE putting it on meat to gauge what you're missing...and a great tip for the health conscious: you don't have to cook with salt, you can always add the salt at the dinner table to flavor your meat if you want, without having to add unneccesary sodium in the cooking phase! Great to hear from you!- Joe Dias - "Captain Pennypincher"
Finally a cooking show that talks about nutrition, the whole point of eating (not that it isn't a lot of fun). Joe and Andra are a sizzling synergy that really raises the quality of life on the web!
I recently found this show on iTunes. I really hope you continue producing it. It is the type of show I would expect to find on TV and was surprised to find such a good quality show available as a Podcast.
Tell ON what you think.
Joe Dias does a fabulous job cooking on a budget which is VERY important to me!! I love the videos and recipes he does. Keep up the great job!!
For the next recipe try making sushi I would check that out for sure.
I cooked the brisket on Saturday night. It tuned out fantastic. Everybody raved oer it.
I poured in a can of beer also. Great show.
will try more recipes .I thnk the lamb chops is next on my list. The host is awesome.
also like the host a lot. what's the proportions on the dry rub? throw some more details in, would make it easier for me to recreate.
Great show! Love the host!!