Brisket..... How I do it.

Eggcelsior

Bump. Because reasons.

JohnInCarolina

Almost 400k views.  Amazing.  

GregW

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

Biggreenpharmacist

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. 

lousubcap

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

GregW

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.

lousubcap

@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

lousubcap said:

@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...

Well, with all the great successes you have had with your cooks, I think your opinion is worth a lot more than most.

Biggreenpharmacist

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. 

theyolksonyou

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

lousubcap

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

bgebrent

Got a 15# black teed up for Friday evening.  Not Travis method only because I'm a heretic. 

lousubcap

@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.  

Biggreenpharmacist

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. 

bgebrent

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

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. 

bgebrent

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!!??

bgebrent

And btw, he's no pro. 

theyolksonyou

Chuck roast

bgebrent

theyolksonyou said:

Chuck roast

Call the fire department already and save some time. 

theyolksonyou

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

bgebrent

theyolksonyou said:

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

This will surely anger Nichole.  Outside looking in now. 

GoldenQ

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.

Biggreenpharmacist

bgebrent said:

And btw, he's no pro. 

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

bgebrent

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

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...

Biggreenpharmacist

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

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. 

Biggreenpharmacist

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. 

Ozzie_Isaac

400k views, how many briskys have been boiled because of Travis.