Brisket..... How I do it.

Bump. Because reasons.

I've been really thinking about cooking a brisket. The Travis method is intriguing. 

@Biggreenpharmacist -  that is a great post right there...Well played!

@GregW -  the cow/cook process is the same regardless of the entering protein.  The key, as always, is to hit the finish-line.  I believe you have a wider window to nail it the better the quality of the protein.  Thus the higher up the food-chain the broader your chances of success.  At least that's my story and so far I have found it to be accurate.  But just an opinion and we all know what those are worth...

GregW said:

Biggreenpharmacist said:

GregW said:

I've been really thinking about cooking a brisket. The Travis method is intriguing. 

You should get a srf gold and try it out and report back to us. 

I would need a dedicated support team to feel confident in cooking such a quality cut.
I have a local grocery that carries the SRF wagu.
I think a brisket is around $190
I would be sick if I ruined such an expensive cut.
I have a Cookshack FEC that I would like to try one on. I did a chuck roast  a few weeks ago on it, I was not impressed with it. Maybe I did something wrong with the cook.

Man I was kidding. NEVER boil (travis style) a srf. 

@Biggreenpharmacist -  I would say , "Never boil a brisket." But I'm not from Texas so what do I know  

@bgebrent -  you have plenty of time to call an audible.  You can advance the process by several orders of magnitude with that cook.  Go forth and do great things.  

lousubcap said:

@bgebrent -  you have plenty of time to call an audible.  You can advance the process by several orders of magnitude with that cook.  Go forth and do great things.  

With your generous assistance this hunk of cow should prove worthy. I appreciate your advice Cap!

theyolksonyou said:

Biggreenpharmacist said:

theyolksonyou said:

@biggreenpharmacist what?  I'm bout to boil this bad boy for my sons birfday. 

Wasnt talkin to you. You are a pro. If I was you I'd get some crab boil and boil the hell outta that. Then sear it on a blackstone. 

Change of plans. 

Wtf is that!!??

Chuck roast

They stopped responding to my calls like 6 months ago. After I took chili lessons from you. 

I always cook brisket a modified Travis way and it is always great and moist and tender.  I put mustard on and dizzy dust coarse plus some more ground pepper.  Then I cut large white onions in half and cover the bottom of disposable al foil pan with the onion halves and add 1 dark beer then place the brisket on the onions. This is usually about 1/2 to 1 inch above the beer. I then cook at 250 to 275 until about 165 spritzing with apple juice each hour and wrap at about 165 until like buttah.   Let it sit for about 1 1/2 hr still wrapped and then slice.  I do not let the brisket get into to the drippings in pan and remove some if needed.  Sometimes I do not wrap to get abetter crust but wife likes wrapped better.   Not braising but some steaming I believe.
I have tried other ways but like this cooked indirect the best.

GoldenQ said:

I always cook brisket a modified Travis way and it is always great and moist and tender.  I put mustard on and dizzy dust coarse plus some more ground pepper.  Then I cut large white onions in half and cover the bottom of disposable al foil pan with the onion halves and add 1 dark beer then place the brisket on the onions. This is usually about 1/2 to 1 inch above the beer. I then cook at 250 to 275 until about 165 spritzing with apple juice each hour and wrap at about 165 until like buttah.   Let it sit for about 1 1/2 hr still wrapped and then slice.  I do not let the brisket get into to the drippings in pan and remove some if needed.  Sometimes I do not wrap to get abetter crust but wife likes wrapped better.   Not braising but some steaming I believe.
I have tried other ways but like this cooked indirect the best.

This by definition is steaming and braising.  If it works well for you that's awesome!  Thank you. 

bgebrent said:

Biggreenpharmacist said:

bgebrent said:

And btw, he's no pro. 

Oh he's a pro. Just maybe not at brisket

You sir are most astute!  And then there's Jason...

I dont really know what you just called me but it pissed me off. 

theyolksonyou said:

Biggreenpharmacist said:

bgebrent said:

Biggreenpharmacist said:

bgebrent said:

And btw, he's no pro. 

Oh he's a pro. Just maybe not at brisket

You sir are most astute!  And then there's Jason...

I dont really know what you just called me but it pissed me off. 

He knows big words.  He's a doctor. 

Sometimes them big words can cause an uproar.