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Brisket..... How I do it.
Comments
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30 points. impressiveFoghorn said:Bump.
I just want to see how many points it has.______________________________________________I love lamp.. -
This may be the best item on the forum at least the most entertainingI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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Clearly you haven't been down this rabbit hole.GoldenQ said:This may be the best item on the forum at least the most entertaining
https://eggheadforum.com/discussion/1179202/devastated/p1
Large and Small BGECentral, IL -
Wow. @saluki2007 I didn't know this existed. I just lost half an hour of my life.saluki2007 said:
Clearly you haven't been down this rabbit hole.GoldenQ said:This may be the best item on the forum at least the most entertaining
https://eggheadforum.com/discussion/1179202/devastated/p1"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Pretty sure Travis came to Brisket Camp year before last. And mostly made Fried stuff. If I'm right, he made the best hush puppies I ever ate in my life.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
I just wanted to give thanks for the Travis method. Tried it for the first time this weekend and it came out terrific. I used an 11 pound choice packer cut brisket from HEB and the only downside was that it cooked much faster than anticipated (less than 6 hours). I will try different variations moving forward, but this is a great place to start.Large BGE (2008) - Weber Summit (2018)
210 TX -
Glad it worked out for you @coachbriseno. Post some pics next time you do it.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Obligatory."I've made a note never to piss you two off." - Stike
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Shame on you @JohnInCarolina
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Always get a smile when I see this on the front page.Large and Small BGECentral, IL
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Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy.
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). -
He is, indeed. One of the great ones.Mickey said:Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy.Keepin' It Weird in The ATX FBTX -
He is one of those fellows that you immediately take a liking to. Simply a great person👍Mickey said:Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
and proud owner of a 7 Year and Going Strong Thread........love to know the backstory of his avatarSGH said:
He is one of those fellows that you immediately take a liking to. Simply a great person👍Mickey said:Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy.Visalia, Ca @lkapigian -
He sure doesn’t look like his profile photo.
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You mean there supposed to be the same?GrateEggspectations said:He sure doesn’t look like his profile photo.
Do you look like a table? -
What? I just meant that his hair looks longer and more unkempt in his profile shot.FlyOverCountry said:
You mean there supposed to be the same?GrateEggspectations said:He sure doesn’t look like his profile photo.
Do you look like a table? -
I wonder when the last time he checked in here was...
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
"Last active May 26" so, relatively recently.thetrim said:I wonder when the last time he checked in here was...
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. -
Large and Small BGECentral, IL
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Wow. It’s amazing how much Travis looks like James Brown!saluki2007 said: -
Uncanny, even.GrateEggspectations said:
Wow. It’s amazing how much Travis looks like James Brown!saluki2007 said:"I've made a note never to piss you two off." - Stike -
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Trolling..... how John does it.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Come on. That’s not really trolling. Give me some credit.SmokeyPitt said:Trolling..... how John does it."I've made a note never to piss you two off." - Stike -
Man, this original thread brings back memories. I remember my first brisket!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Kidding..... how Smoke does it.JohnInCarolina said:
Come on. That’s not really trolling. Give me some credit.SmokeyPitt said:Trolling..... how John does it.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Is this still the preferred method for SRF black?
LBGE, 36" Blackstone, Anova ProCharleston, SC -
I’m going to roll with @The Cen-Tex Smoker detailed post from May. Looks good to me, thanks.LBGE, 36" Blackstone, Anova ProCharleston, SC
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I have been trying to figure out a couple of details on this method, all advice is good.
let me know if this is correct or where I should correct,
Roughly a 7# brisket (6.67)
cover with cheap yellow mustard
then cover with Equal parts
Sea salt (coarse)
coarse ground pepper
coarse garlic
wrap in press n seal let sit overnight
now on day if cook
take meat out let it get to room temp
meanwhile set up egg for long indirect cook
capture temp around 225-250
return to kitchen chop up a vidalia onion 1/4 by 1/4
add 1 beer and 1 bottle of Allegro to a pan
let sit
once the fumes clear add the flavor wood
with the temp at 225-250 place the brisket fat side up on the grill close lid once meat hits It of 145 place in pan with marinade and close lid
when meat hits temp of 190 remove and FTC for at least 1 hour?
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