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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Brisket..... How I do it.

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Comments

  • cazzycazzy Posts: 7,527
    edited June 2013


    cazzy said:

    Mickey said:

    cazzy said:

    I just saw someone drinking shiner in a movie so I thought of this thread. :x

    Photobucket Pictures, Images and Photos
    @henapple looks like he was just explained how Travis does his brisket...




    so.....you put it in a pan? with a beer? ok....guess ill try it......


    _______________________________
    Or...can I use PBR instead?
    Just a hack that makes some $hitty BBQ...
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  • henapplehenapple Posts: 14,074

    I watched Rick Perry in the presidential primary debates and think "what the hell is uwrong with Texas?". I'm come on this forum: now I know.

    I can't wait for Salado.

    There's nothing wrong with Texas...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapplehenapple Posts: 14,074
    Waste the shiner
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • travisstricktravisstrick Posts: 4,793
    gratuitous brisket pic.

    image
    Be careful, man! I've got a beverage here.
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  • MickeyMickey Posts: 16,168
    ShortTravis is about to chow down.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • cazzycazzy Posts: 7,527
    edited June 2013

    gratuitous brisket pic.

    image

    They all say to Braise too. It's a match made in heaven if you ask me. :P
    Just a hack that makes some $hitty BBQ...
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  • nolaeggheadnolaegghead Posts: 13,810
    ...and that folks, was how the Travis method was born.  Travis, for once in his life, followed directions and braised.
    ______________________________________________
    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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  • 500500 Posts: 1,541
    I had to check in and see what all the Travis Brisket fuss was about.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • cazzycazzy Posts: 7,527

    ...and that folks, was how the Travis method was born.  Travis, for once in his life, followed directions and braised.

    =))
    Just a hack that makes some $hitty BBQ...
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  • cazzy said:
    gratuitous brisket pic. image
    They all say to Braise too. It's a match made in heaven if you ask me. :P
    don't cook the small one!



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  • henapplehenapple Posts: 14,074
    Little man will eat one of those... Covered in beets.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cazzycazzy Posts: 7,527
    I'm doing my first Travis Brisket tomorrow.  Ya'll have any tips for me?
    Just a hack that makes some $hitty BBQ...
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    Jumped on the bandwagon with a 6 pounder from Costco. Cut it in half so we could have one spicy with Sirachai sauce and one not. Right now we're double-decking it on an AR indirect at 285F with some mesquite chunks. Used Coors Light, didn't want to waste good beer!
    image.jpg 2.1M
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    One question from a brisket noob: At 205F IT do you pull the brisket? I think you slice. But I pull chucks at that temp, the pepper/beef/stout recipe works similar. Deep inside you get this "Who pulls a brisket ???". 
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  • cazzycazzy Posts: 7,527

    One question from a brisket noob: At 205F IT do you pull the brisket? I think you slice. But I pull chucks at that temp, the pepper/beef/stout recipe works similar. Deep inside you get this "Who pulls a brisket ???". 

    Slice it! Pencil size slices against the grain.
    Just a hack that makes some $hitty BBQ...
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  • mountaindewbassmountaindewbass Posts: 1,731
    If you do fat side down in the aluminum pan, couldn't you just take all the fat off of the bottom of the brisket?
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  • nolaeggheadnolaegghead Posts: 13,810
    You want some fat, especially on the flat where the meat doesn't have much marbling.  But you could if you wanted to.
    ______________________________________________
    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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  • mountaindewbassmountaindewbass Posts: 1,731
    Yeah, I figured if it was in the braising liquid...whats the point of having all that fat on it.  I could be wrong, but i wouldnt think much of it would render since its just chillin' in the liquid.
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  • EggcelsiorEggcelsior Posts: 11,030
    Yeah, I figured if it was in the braising liquid...whats the point of having all that fat on it.  I could be wrong, but i wouldnt think much of it would render since its just chillin' in the liquid.
    It may actually render better since liquid is a much more efficient transferrer of heat than air.
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  • mountaindewbassmountaindewbass Posts: 1,731
    I guess there wouldnt be any bark on the bottom..so i could always cut off any fat that didnt render after it was done cooking!

    Im doing Travey's method modified..using different liquid(Dr. Pepper, and marinade mix)
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  • mountaindewbassmountaindewbass Posts: 1,731
    Help. I'm trying to buy the stuff for Travis brisket method. As far as marinades go they only have a kc masterpiece steakhouse marinade or a Moores hickory marinade. Which would you use?
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  • SpringramSpringram Posts: 417
    I do not care for stuff on my briskets. Just me. I would think the Masterpiece would be pretty swett as most sweet of there stuff is. The Moores, I am not familiar with. You can always use plain 'ol beef broth ...... 

    Springram
    Spring, Texas
    LBGE and Mini
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  • SpringramSpringram Posts: 417
    Sorry,

    I meant to say "sweet stuff"  My usual martinis are talking, I think.

    I think the Travis Method is great, BTW>

    Springram
    Spring, Texas

    LBGE and Mini
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  • mountaindewbassmountaindewbass Posts: 1,731
    I ended up finding some info on another forum. It sounds like the moores is pretty good. It'll be diluted in dr. Pepper and onions per Travis method
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  • shtgunal3shtgunal3 Posts: 2,902
    Moore's is basically the same as Dale's if your familiar with it.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • mountaindewbassmountaindewbass Posts: 1,731
    @shtgunal3, I'm not familiar with dales. Is it good?
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  • shtgunal3shtgunal3 Posts: 2,902
    I like Dales a lot but it does have ALOT of salt.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • nolaeggheadnolaegghead Posts: 13,810
    Dales is basically concentrated soy sauce.  Adds MSG umami flavor and salt. 

    Soy Sauce (Soy Protein Hydrolyzed, Water, Salt, Corn Syrup, Caramel) , Onion(s), Garlic, Sugar, Monosodium Glutamate, Ginger, Paprika
    ______________________________________________
    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 

    ·
  • mountaindewbassmountaindewbass Posts: 1,731
    Thankfully Moores doesn't have MSG. It's salty though..would it be better to just have dr. Pepper and an onion in the pan? I was unable to find Allegra where I'm at
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  • EggcelsiorEggcelsior Posts: 11,030
    MDB, do you have a Harris teeter nearby?

    They carry it.
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