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Lookin' for trouble

I never would have thought this would work until I went to my buddy's house an tried his brisket.  It absolutely destroyed any other brisket I've ever tasted.  So anywho, I'm thinking of giving this method a whirl.  Thoughts?

http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187




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Comments

  • BadongBadong Posts: 125
    OK, we're underway.  Burnt the crap out the brisket and now it's sitting in the pan.  Kind of nervous . . .
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  • nolaeggheadnolaegghead Posts: 12,415
    It's basically a Travis method sans adding braising liquid.  The liquid will form on it's own and will be from the brisket.  Initial sear.  Then deglaze cooking pan for a sauce.  Should be fine, let us know how it turns out.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • BadongBadong Posts: 125
    Everything turned out well.  Not quite as good as my buddy but the flat was more tender and juicy than what I usually get (and this was a grass-fed brisket from Paidom).
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  • nolaeggheadnolaegghead Posts: 12,415
    Nice.  Refine, repeat, report and we'll all learn something.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • It's basically a Travis method sans adding braising liquid.  The liquid will form on it's own and will be from the brisket.  Initial sear.  Then deglaze cooking pan for a sauce.  Should be fine, let us know how it turns out.

    with a sear and a crutch, a grill, and a smoker. Lots of moving parts on this one.

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  • BadongBadong Posts: 125
    I used the egg to sear the meat.  It's complicated to be sure.  I wouldn't have bothered with it if I hadn't been so impressed with the product.  I want to try it with a conventionally raised brisket.
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