Going to try a different approach

cazzy · November 2012

So after seeing the BBQ with Franklin videos, I'm going to prep and Q tonight's brisket a little differently. To start, i'm going to mirror his approach for trimming the brisket as his video showed me that I'm missing some spots that I should be trimming. Second, I'm going to use equal parts pepper and k-salt for my rub and ensure my brisket sits for 1 hour before I throw it on. Should I season it after it rests? I'd imagine so but what is your opinion?

After watching several videos, it appears Aaron Q's his brisket at around 320. I think i'm going to shoot for 300 dome. With that, do you think i'm looking at 1-1.5 hours per #?

Also, I know Aaron wraps his brisket half way through his cook with butcher paper. He mentions that he does that so he doesn't over smoke his meat so since i'm only adding oak chunks, I don't think that technique is necessary. At some point, I do want to try it to see if it has any benefit to the texture of my brisket.

Please share your thoughts and I especially hope his biggest fan chimes in. :D

The Cen-Tex Smoker · November 2012

1 hr per lb at 300 dome is pretty normal for me. Outside of that, you are on your own. I will be lurking for sure though :-h

cazzy · November 2012

What do you think about my theory on the butcher paper?

300 dome is much hotter than what I normally do em at. I usually am pressing for a timeline or trying to delay it so I'll play with my temp and range from 225-250 despite your advice to cook higher. lol I have no plans and plan to eat it right of the grill. No resting, no foiling...i'm cutting into that bad boy and enjoying some piping hot point.

cazzy · November 2012

Oh, also, i'm eager to find out what kind of bark I get with just S&P. Next time, I think I'm going to go to this spot in town that sells some high quality all natural angus. See if that makes a difference with the end result. I know his meat selection has a lot to do with his final product as it different grades render fat differently.

lousubcap · November 2012

As noted with the new gizmos-I am +1 with Cen-Tex on the approx cook time. I'm with you on skipping the parchment as with the elevated cook temp and your wood I can't imagine over smoking. But every journey is different as is every destination-so don't spend too much time with the adult beverages (so the rest of us can) and take good notes. Many will be interested in your results.

travisstrick · November 2012

300 FOR THE WIN

The Cen-Tex Smoker · November 2012

I think the paper speeds up the cook but sill allows bark to form. It still holds in heat but still breathes more than foil. I think it's done to sever food on time in a restaurant and is not needed for a home cook. That being said, I'm trying it on my next cook to see if it makes a diff in any other way................ You should get good bark with S&P so no worries there....................... As far as fat rendering differently on different grades of meat: I don't think that is the case. There is more fat to render in choice and prime but all beef fat renders the same. I've done all Natural Angus from HEB and While Foods and they were both amazing......... Can't wait to hear how it works out. I'm jealous

Wally_Wabash_03 · November 2012

I'm trying my first brisket tonightl, but going to stay closer to 275 dome, as I have all night/day for it to finish. Funny all the differences you see; I just read Playing With Fire And Smoke that swore off trimming of any kind...

Look forward to following you through this!

cortguitarman · November 2012

All that I've learned over my year of egg ownership days you won't oversmoke it. Cen-text and others know better, but the meat will only take smoke for the first few hours.

The Cen-Tex Smoker · November 2012

I've never in my life had a brisket that was too smoky

cortguitarman · November 2012

See, there you go. Although I've never made a good brisket, so my 2 cents are not that valuable. :) I've only done 2 and haven't had the courage to try again.

Now butts, that's a different story.

cazzy · November 2012

None of my briskets have ever come out too smokey either but I also don't cook with 100% oak so I can see his concern with the meat getting over smoked. I'm just repeating what I learned from comments he's made in his videos and articles.

A coworker cooks his brisket with all mesquite wood and it is way over smoked and you smell like that garbage after you eat it.

The Cen-Tex Smoker · November 2012

I've cooked a lot of briskets over 100% oak and mesquite. Still have never had one that was too smoky.

cazzy · November 2012

The Cen-Tex Smoker said:
I've cooked a lot of briskets over 100% oak and mesquite. Still have never had one that was too smoky.

Interesting. Is it possible my coworkers wood was mature enough. I heard something about using the wood too soon or something.

travisstrick · November 2012

I almost use mesquite 100% of the time. No issues.

The Cen-Tex Smoker · November 2012

I've used green mesquite too. Pretty popular here in centex. It's pretty smoky.

cazzy · November 2012

And we're off...

travisstrick · November 2012

Dang that looks good.

DocWonmug · November 2012

The Cen-Tex Smoker said:

I've used green mesquite too. Pretty popular here in centex. It's pretty smoky.

Being a noob, I thought it was required to dry all wood before smoking with it. If it is OK to use green mesquite wood, how about other types? Like oak? Apple?

Thanks.

The Cen-Tex Smoker · November 2012

travisstrick said:

I almost use mesquite 100% of the time. No issues.

you use lump, not mesquite wood though. focus man

travisstrick · November 2012

I use whatever comes in the central market bag. Forgive me, my tin foil hat slipped off a little.

The Cen-Tex Smoker · November 2012

DocWonmug said:

The Cen-Tex Smoker said:

I've used green mesquite too. Pretty popular here in centex. It's pretty smoky.

Being a noob, I thought it was required to dry all wood before smoking with it. If it is OK to use green mesquite wood, how about other types? Like oak? Apple?

Thanks.

most wood is dried out. Green wood is very hard to light (we use diesel to get it going) but it smokes like a mother. I haven't done it in years. Lump and chunks is much easier

cazzy · November 2012

The Cen-Tex Smoker said:

travisstrick said:

I almost use mesquite 100% of the time. No issues.

you use lump, not mesquite wood though. focus man

=))

friscoag · November 2012

I'm curious how this comes out as well. Any update yet?

henapple · November 2012

I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.

cazzy · November 2012

friscoag said:
I'm curious how this comes out as well. Any update yet?

On the egg still...bark looks good but not what I'm used to from TX BBQ Grand Champion. Eager to try it!

cazzy · November 2012

henapple said:
I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.

I'm still kinda in the "I don't ever want to squeeze mustard on my meat" camp. Lol

lousubcap · November 2012

@ cazzy-I'm still kinda in the "I don't ever want to squeeze mustard on my meat" camp. Lol

=)) Now that is funny-

friscoag · November 2012

Update?

cazzy · November 2012

Well, there was some good and bad from this cook.

The good - the flavor was really good as the meat flavor really came through and was more of a star than my previous briskets. The bark came out much better than expected. The oak smoke flavor was also really good too.

The bad - I don't think i'll be doing briskets at 300 anymore. Cooked too fast and pretty much was at 180+ in the flat at 4 hours in (yes, my stoker and dome thrermo are calibrated). I had to dial it down and then it seemed to hit the stall. Usually my brisket cooks start with the flat temp raising much faster than the point, then it slows down and the variance is less than 5 degrees after the stall. The closest I ever got was a 9 degrees which was when I pulled it off. The crust was too hard in some areas but I atribute that to the heat and not the seasoning.

Conclusion - I think "I" yield better results at 250 as I just feel the cook goes a little more controlled. I can't compare the flavor to TX Grand Champion as it was completely different. S&P compliments the meat where as I think TX GC takes the lead. I will definitely be using K Salt and Pepper again as it's cheaper and leads to a very simple desirable flavor. In addition, I enjoyed the smoke from oak over other woods I have used. I eagerly look forward to my next brisket cook as I learned a lot from this cook.

henapple · November 2012

cazzy said:

henapple said:
I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.
I'm still kinda in the "I don't ever want to squeeze mustard on my meat" camp. Lol

There's so many things I could say...but don't want a flag.

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