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First Brisket - Travis method (with pics)

All the briskets were small at Costco on Friday night so I ended up with a 5.3 lb one.


I prepped the bath with the onion, Allegro and my choice of beer:


I prepped the brisket, mustard, then a mix of freshly ground kosher salt, fresh ground black pepper, almost as much garlic pepper and some cayenne pepper.


 So I got the egg going and ready about 11:30 pm on Friday night.  I had my alarm on for 200 degree and got the alarm at 5:30, that was early!!!!!  So I wrapped foiled toweled and bricked in the cooler - I heat up 2.5 bricks in 400 toaster oven then put them in the bottom of the cooler - cooler has mdf board on the bottom so as not to have it melt and small towels around the bricks to protect the sides of the cooler.  We ended up eating later then expected, 3:00 ish, so I warmed it up in the oven.  Great flavor, and I reduced the marinade to have it as a sauce - very good - very spicy, which I like, too spicy for the better half and the MIL. I almost remembered the pre-slice shot:


Then sliced it up:


 For sides, easy to fix corn on the cob, my home made cole slaw and Publix's red potato salad - that's always great.  Had some pitchers of margarita's that hit the spot.

Suwanee Georgia - suburb north of Atlanta


  • FoghornFoghorn Posts: 2,767
    Looks like a success.  Well done.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SpringramSpringram Posts: 427
    I really like using the Travis Method. Have had wonderful results. Like you, my wife does not like spicy stuff much. She thinks mayonnaise is spicy! :<) I could be exaggerating that a little bit. Thus, I use the Allegro Original Marinade.

    Travis Method seems to provide a more moist finished product for me.
     Keep up the good cooking!

    Spring, Texas
    LBGE and Mini
  • Looks good, nice cook. 
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