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Salado test brisket

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    caliking said:
    Yes,  please do get it right.... I didn't get any of it last year =)  I have fond memories of the 2013 Salado Brisket.  It was perfect. 
    Last year was mid-slump. I'm coming back in to form now though :). Hope they are good. If I can do them like this one, we will be happy. 
    Keepin' It Weird in The ATX FBTX
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  • TTC
    TTC Posts: 1,035
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    That's a beauty right there
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • cazzy
    cazzy Posts: 9,136
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    Looks awesome!  You gave me the bug with this cook....going to kick the **** out of one soon now!!!
    Just a hack that makes some $hitty BBQ....
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  • minniemoh
    minniemoh Posts: 2,145
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    Perfection! That looks so friggin good!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • andres1987
    andres1987 Posts: 44
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    care to share the mustard/pickle juice ratio?

    brisket looks amazing by the way
    Austin, Texas
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  • cazzy
    cazzy Posts: 9,136
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    andres1987 said:
    care to share the mustard/pickle juice ratio?

    brisket looks amazing by the way
    Just thin it out with pickle juice or whatever.  You want it the consistency of an easily pouring bbq sauce, not yellow water.  You want it to stick , but not coat like straight mustard. I guess start with adding 30% liquid then go from there.

    Ultimately, we're not getting the full benefit of slathers cause we lack a draft that flows over the meat like peeps get on an offset. For our use, the purpose is to help the rub stick.  No magic or "Michael's Secret Stuff" here.
    Just a hack that makes some $hitty BBQ....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    andres1987 said:
    care to share the mustard/pickle juice ratio?

    brisket looks amazing by the way
    I didn't measure (I never do). i poured the pickle juice on then rubbed mustard on top until it looked right. i don't know what right looks like because I've never done it before. It was kind of like a thin bbq sauce though so I guess I did it right


    Keepin' It Weird in The ATX FBTX
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  • GATraveller
    GATraveller Posts: 8,207
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    The Cen-Tex Smoker  
     I remeber from last year- you have fast fingers! 
    That's perverse.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    GATraveller said:
    The Cen-Tex Smoker  
     I remeber from last year- you have fast fingers! 
    That's perverse.
    Ha! Not if you do it right :smiley: 
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I hope that pickle juice was from a jar!
    ______________________________________________
    I love lamp..
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  • Chubbs
    Chubbs Posts: 6,929
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    nolaegghead said:
    I hope that pickle juice was from a jar!
    Boom
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • henapple
    henapple Posts: 16,025
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    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Beaumonty
    Beaumonty Posts: 198
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    what is your ratio on the salt/pepper/garlic powder?

    Also, you didn't wrap it at all?  i had always heard that was fairly key for brisket.  will you skip wrapping and resting from now on?
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2015
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    How thick did you apply the binder? Liberally...lightly...And do you feel a spicy mustard vs regular yellow mustard and pickle juice would make a big difference? Just enough pickle juice to make the mustard thin I'm guessing. If these are questions that have already been addressed I do apologize. The crust looks crazy good!!!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cazzy
    cazzy Posts: 9,136
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    NPHuskerFL said:
    How thick did you apply the binder? Liberally...lightly...And do you feel a spicy mustard vs regular yellow mustard and pickle juice would make a big difference? Just enough pickle juice to make the mustard thin I'm guessing. If these are questions that have already been addressed I do apologize. The crust looks crazy good!!!
    Read cen's and my response above.
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
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    @NPHuskerFL‌. ... How thick did you apply the binder? Liberally...lightly...And do you feel a spicy mustard vs regular yellow mustard and pickle juice would make a big difference? 

    Are we talking bbq? 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mickey
    Mickey Posts: 19,674
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    Wow. I can taste it from here. Will be looking for you Friday. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Don't know how I missed that @cazzy thanks for the bump. 
    Absolutely @henapple
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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