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Travis Brisket


I am thinking of doing a brisket Travis style and I have a few questions. I am doing a brisket point - my local butcher carries them. If we are eating them in sandwiches, how much should I get per person considering weight lost during the cook. We are feeding six people - how many pounds should I pick up? Would 3 lbs suffice?

I will only be doing a point, so I won't need as much liquid as Travis' recipe since his is for a packer. What would you recommend eye-balling in? Maybe have the meat half submerged in the liquid - does that sound right? Or should it be more or less than that?

I live in Canada so I can't get Allegro hot and spicy. What can I substitute? Has anybody used something different - either mix of ingredients or a store bought sauce/marinade? 


  • CPARKTXCPARKTX Posts: 1,146
    I am by no means a brisket expert, but on a whole packer I use 50%  as an estimate for loss due to trimming, fat, burned ends, evaporation, etc.  Not sure if it would be different for just the point.  I assume 1/2 pound per person, so 1 pound before cooking...with my calculations 6 pounds starting point.  

    Do you have Claude's available in Canada?  I recently used a mix of 50/50 Claude's and beer and was pleased with the result.  
    LBGE & SBGE.  Central Texas.  
  • No Claude's in these parts as far as I know. I might have to make some sort of concoction up.
  • Travis told me the Alegro was not important just use what you like
    Go Dawgs! - Marietta, GA
  • Ok thanks. 

    As for the amount of liquid roughly how much of the brisket should be covered in liquid? Should it go say half way up? More/less than that?

  • HDmstngHDmstng Posts: 167
    Are you getting the point and the flat mixed up?  The flat is the leaner portion of the brisket and I believe is used for corned beef and is widely available.  If you do have just a point, I wouldn't use the Travis Method as it should be quite good with all the fat it has in it.  

    Here's a good link I found on here describing the two.
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