Brisket..... How I do it.

BigHurc

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

theyolksonyou

BigHurc said:

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

Yeah, don’t. 

nolaegghead

The Magnum Splitjack meat injector is the best at busting some butt cheeks.  At least that's what i've been told.

GrateEggspectations

BigHurc said:

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

If you must try, use select grade. 

GoldenQ

I use it but I put halved onions in the pan under the brisket to keep it above the water and use a baster to remove some water during the cook if it gets too much. also I do fat down and wrap entire pan in foil at stall and move to 300 degree oven since no more smoke will get into brisket.  When finished and like buttah to probe turn off oven, open door for a few mins then close door and let sit for about 30 mins to rest and stabilize.   Has always been good but with less bark than some ways.  I use 1 can or bottle of dark beer in pan. We like it better than when done indirect on grate but purists do not like it.  

BigHurc

GoldenQ said:

I use it but I put halved onions in the pan under the brisket to keep it above the water and use a baster to remove some water during the cook if it gets too much. also I do fat down and wrap entire pan in foil at stall and move to 300 degree oven since no more smoke will get into brisket.  When finished and like buttah to probe turn off oven, open door for a few mins then close door and let sit for about 30 mins to rest and stabilize.   Has always been good but with less bark than some ways.  I use 1 can or bottle of dark beer in pan. We like it better than when done indirect on grate but purists do not like it.  

Thanks homie!

JethroVA

nolaegghead said:

The Magnum Splitjack meat injector is the best at busting some butt cheeks.  At least that's what i've been told.

I'm very afraid to google that. 

Phatchris

I’ve tried it with brisket flats, short rib burnt ends,and pork butt carnitas

works fine

Col4bin

theyolksonyou said:

BigHurc said:

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

Yeah, don’t. 

Dont try it? Why? I mean I read through a couple hundred great posts- 600 posts of people doing it the way they like to do it and think its the best, along with a bunch of ball busting and ridiculous banter...

I mean, whats wrong with Travis' way? Serious question.

nolaegghead

Nothing is wrong with it.  It is particularly suited to small briskets and flats which are hit or miss more than larger subprimal cuts.

GoldenQ

We like it with the mods I suggested on all Briskets and I usually do a 12-16 pound packer on my XL    I buy either a very good select or if available on sale a very good choice    I can not afford prime or ones not on sale.  Also I very seldom inject but if I do it is with beef stock.
My favorite rubs for brisket are Dizzy pig coarse dizzy dust or redeye express both from dizzy pig and add some shaking the tree to them.
We think this method makes the select and choice briskets more tender and juicy but it does have less heavy bark.    Why not PM Travis and ask him.    He is very good

theyolksonyou

Col4bin said:

theyolksonyou said:

BigHurc said:

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

Yeah, don’t. 

Dont try it? Why? I mean I read through a couple hundred great posts- 600 posts of people doing it the way they like to do it and think its the best, along with a bunch of ball busting and ridiculous banter...

I mean, whats wrong with Travis' way? Serious question.

Dude, it’s a joke.  Chill

BigHurc

GoldenQ said:

We like it with the mods I suggested on all Briskets and I usually do a 12-16 pound packer on my XL    I buy either a very good select or if available on sale a very good choice    I can not afford prime or ones not on sale.  Also I very seldom inject but if I do it is with beef stock.
My favorite rubs for brisket are Dizzy pig coarse dizzy dust or redeye express both from dizzy pig and add some shaking the tree to them.
We think this method makes the select and choice briskets more tender and juicy but it does have less heavy bark.    Why not PM Travis and ask him.    He is very good

From what I hear, the homie Travis is one of the best. I wish he was around more. 

Col4bin

theyolksonyou said:

Col4bin said:

theyolksonyou said:

BigHurc said:

I’ve been reading about the OG Travis’ brisket method for so long. I may try it for New Years. Anybody got some tips for a first timer?

Yeah, don’t. 

Dont try it? Why? I mean I read through a couple hundred great posts- 600 posts of people doing it the way they like to do it and think its the best, along with a bunch of ball busting and ridiculous banter...

I mean, whats wrong with Travis' way? Serious question.

Dude, it’s a joke.  Chill

No need to be a keyboard warrior, it was a legitimate question.

frazzdaddy

nolaegghead said:

Nothing is wrong with it.  It is particularly suited to small briskets and flats which are hit or miss more than larger subprimal cuts.

Sooo....I read a lot of this and still a little slow on the joke. Is it that it just won't die?

The Cen-Tex Smoker

frazzdaddy said:

nolaegghead said:

Nothing is wrong with it.  It is particularly suited to small briskets and flats which are hit or miss more than larger subprimal cuts.

Sooo....I read a lot of this and still a little slow on the joke. Is it that it just won't die?

Yes. Travis does not even cook them this way anymore but it got like 100k views. It was the most viewed post on the forum before the “what are you doing now” thread popped up. People were busting Travis’ nuts by continually bumping it long after he moved to the traditional method of cooking them. 

frazzdaddy

The Cen-Tex Smoker said:

frazzdaddy said:

nolaegghead said:

Nothing is wrong with it.  It is particularly suited to small briskets and flats which are hit or miss more than larger subprimal cuts.

Sooo....I read a lot of this and still a little slow on the joke. Is it that it just won't die?

Yes. Travis does not even cook them this way anymore but it got like 100k views. It was the most viewed post on the forum before the “what are you doing now” thread popped up. People were busting Travis’ nuts by continually bumping it long after he moved to the traditional method of cooking them. 

ahh... I wasn't quite as lost as i thought I was.

JRWhitee

If you are smoking a brisket for chili I recommend this method and save all the liquid from the cook and use it for the base of your chili. I did this one year and served the chili at the Eggtoberfest, it was eggcelent and received rave reviews. 

JohnInCarolina

JRWhitee said:

If you are smoking a brisket for chili I recommend this method and save all the liquid from the cook and use it for the base of your chili. I did this one year and served the chili at the Eggtoberfest, it was eggcelent and received rave reviews. 

The Shiner Bock/Allegro/Beef Fat base really is hard to beat.

nolaegghead

Anyone know if you can use this method with beef cheeks?

nolaegghead

..and if so, pls come up with a name for it.

HendersonTRKing

415.5k views?  Maybe it’s tome to give it a try. Next time maybe. 

BigHurc

nolaegghead said:

..and if so, pls come up with a name for it.

“Bustin cheeks” maybe?

JohnInCarolina

The Cen-Tex Smoker

nolaegghead said:

..and if so, pls come up with a name for it.

Nola’s Mouth Meat?

This actually should work well. I took a bbq class with meat church a few months ago and his guest  was Evan LeRoy who runs a fancy bbq trailer here in austin. He only does brisket on saturdays but does beef cheeks every day. They are smoked 4 hours then confit in the smoker for another 4 in brisket fat. They were incredible. You could do something similar with the allegro/beer/fat. He takes all the trim and cooks it the same way but makes barbacoa out of it on the plancha. 

Foghorn

The Cen-Tex Smoker said:

nolaegghead said:

..and if so, pls come up with a name for it.

Nola’s Mouth Meat?

This actually should work well. I took a bbq class with meat church a few months ago and his guest  was Evan LeRoy who runs a fancy bbq trailer here in austin. He only does brisket on saturdays but does beef cheeks every day. They are smoked 4 hours then confit in the smoker for another 4 in brisket fat. They were incredible. You could do something similar with the allegro/beer/fat. He takes all the trim and cooks it the same way but makes barbacoa out of it on the plancha. 

That.  Looks.  Horrible.

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

nolaegghead said:

..and if so, pls come up with a name for it.

Nola’s Mouth Meat?

This actually should work well. I took a bbq class with meat church a few months ago and his guest  was Evan LeRoy who runs a fancy bbq trailer here in austin. He only does brisket on saturdays but does beef cheeks every day. They are smoked 4 hours then confit in the smoker for another 4 in brisket fat. They were incredible. You could do something similar with the allegro/beer/fat. He takes all the trim and cooks it the same way but makes barbacoa out of it on the plancha. 

That.  Looks.  Horrible.

It was. Don’t try it. 

Foghorn

Bump.

I just want to see how many points it has.

thetrim

A Bump on this thread is a most unfortunate thing.

Mickey

The Cen-Tex Smoker said:

nolaegghead said:

..and if so, pls come up with a name for it.

Nola’s Mouth Meat?

This actually should work well. I took a bbq class with meat church a few months ago and his guest  was Evan LeRoy who runs a fancy bbq trailer here in austin. He only does brisket on saturdays but does beef cheeks every day. They are smoked 4 hours then confit in the smoker for another 4 in brisket fat. They were incredible. You could do something similar with the allegro/beer/fat. He takes all the trim and cooks it the same way but makes barbacoa out of it on the plancha. 

Where is the trailer and the name please. Will try it.