Check out Cooper Industries.
In recent years they have turned into a holding company scooping up
lots of tool companies with good brand identification.
Pretty sure they bought up the Vice-Grip product line for example.
Don't know about Robert's recipe but I use Claude's (
http://tinyurl.com/55dz4j ) marinade and Knorr French onion soup mix.
Place enough heavy duty foil in a 9 x 11 pan to completely cover and "seal"
the brisket. Add your brisket (I shave off most of the fat but you'll get
a little better flavor by placing the "fat" side up) Dissolve the Knorr's
in 3/4 to 1 cup of water and add 3 - 4 tablespoons of marinade. Pour over
close the foil tightly (I did say "enough foil" didn't I?) with a couple
folds at the top. Oven at 375 for 3 - 4 hours.
This is for a brisket about 3 - 4 pounds. If you covered the brisket
adequately, the pan will not even get dirty. <G>
Slice the brisket *across* the grain. pretty good stuff.
the briskets looked like crap. They were 12 -14 pound packers, and
they were misshapen and not at all proportionate for a good smoke.
This was a disappointment for Sam's, as they just don't do me wrong on
the briskets. To add insult to injury, they were $1.39 a pound, and
they should be heading down a bit this time of year.
So I bought a beautiful 22# chuck roll, cut off some chili meat, a
couple of "almost rib eyes" from the rear, and smoked the rest over
hardwood charcoal and red oak. I leave them on for a long time and
prefer a smoky tasting meat, so I just lightly seasoned with a
20 hours later - done!. They made up for the shortcomings on brisket
by selling me an excellent chuck roll. Excellent bark, extremely
juicy, with great texture and taste. You could cut it with a fork
with little effort needed, if any. Actually one of my better efforts
with chuck as on long smokes I mainly cook brisket with an occasional
A little homemade barbecue sauce on the side for the lady of the
house, and we were in beef heaven Sunday night!
Odd when putting the drill in question in perspective with the chuck
roll. The drill was $49; the chuck roll was $44. I don't know how
long the drill would last if purchased.
But the chuck roll is a very good bargain because both myself and the
mistress of the house can both eat about 10 - 12 meals EACH (so about
20+ individual meals) from that big hunk of cow.
I am not so sure I didn't come out better on the chuck roll rather
than the drill. The only problem is if one of my subs or employees
want to borrow a drill, I can't lend them the chuck roll for the
A few tricks I have learned over the years when smoking brisket. I smoke
using a Texas Pitt's and Spit's pit. The meat directly over the heat and
water tank for 1 hour, then it goes into an aluminum foil pan and covered
with aluminum foil for the remainder of the cook. I cook at 225 degrees and
cook 45 minutes per pound. This used to take quite a long time before
discovering a trick. I can usually turn out a juicy 12-15 lb brisket that
melts in your mouth in about 4 or 5 hours. The trick is to take the brisket
and cut it in half or thirds before cooking. Cut it in half and it cuts
the cook time in half, cut in thirds and it cooks in one third the time. I
use Texas Pitt's and Spits BBQ rub and let it set over night before cooking.
http://www.pittsandspitts.com/index.asp They'll ship their spices to you.
They really could be the Festool of the pits! I always liked the fact
that they were able to combine stainless with thick plate to stand up
to the weather. Good looking pieces of equipment, too. FWIW, I have
heard back and forth on the quality of the P&S pits here over the last
few years since they were purchased. Before I never heard anything
For all kinds of reasons, I don't get to Houston nearly like I used
to. On my list of things to do when I get that chance it to go see
the Klose pit manufacturing. Their pits aren't cheap, but they are
made right there in sunny Houson with no foreign parts except the
They last so long and are used so much they offer a rehab service if
your pit needs a tune up after many years of hard use!
Hope you guys are getting the weather we are in SA. Gorgeous, just
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