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Brisket..... How I do it.
Comments
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Bump. Because reasons.
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Almost 400k views. Amazing."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I've been really thinking about cooking a brisket. The Travis method is intriguing.
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You should get a srf gold and try it out and report back to us.GregW said:I've been really thinking about cooking a brisket. The Travis method is intriguing.Little Rock, AR
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@Biggreenpharmacist - that is a great post right there...Well played!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I would need a dedicated support team to feel confident in cooking such a quality cut.Biggreenpharmacist said:You should get a srf gold and try it out and report back to us.
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. -
@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...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Well, with all the great successes you have had with your cooks, I think your opinion is worth a lot more than most.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... -
Man I was kidding. NEVER boil (travis style) a srf.GregW said: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.Little Rock, AR
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@Biggreenpharmacist - I would say , "Never boil a brisket." But I'm not from Texas so what do I know
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Got a 15# black teed up for Friday evening. Not Travis method only because I'm a heretic.Sandy Springs & Dawsonville Ga
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@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.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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.theyolksonyou said:Little Rock, AR
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With your generous assistance this hunk of cow should prove worthy. I appreciate your advice Cap!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.Sandy Springs & Dawsonville Ga -
Change of plans.Biggreenpharmacist said: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.
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Wtf is that!!??theyolksonyou said:Sandy Springs & Dawsonville Ga -
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Chuck roast
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Call the fire department already and save some time.theyolksonyou said:Chuck roastSandy Springs & Dawsonville Ga -
They stopped responding to my calls like 6 months ago. After I took chili lessons from you.
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This will surely anger Nichole. Outside looking in now.theyolksonyou said:They stopped responding to my calls like 6 months ago. After I took chili lessons from you.Sandy Springs & Dawsonville Ga -
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.I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston -
Oh he's a pro. Just maybe not at brisketbgebrent said:And btw, he's no pro.Little Rock, AR
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This by definition is steaming and braising. If it works well for you that's awesome! Thank you.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.Sandy Springs & Dawsonville Ga -
You sir are most astute! And then there's Jason...Biggreenpharmacist said:Oh he's a pro. Just maybe not at brisketSandy Springs & Dawsonville Ga -
I dont really know what you just called me but it pissed me off.bgebrent said:You sir are most astute! And then there's Jason...Little Rock, AR
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He knows big words. He's a doctor.Biggreenpharmacist said:I dont really know what you just called me but it pissed me off. -
Sometimes them big words can cause an uproar.theyolksonyou said:He knows big words. He's a doctor.Little Rock, AR
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400k views, how many briskys have been boiled because of Travis.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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