Brisket..... How I do it.

johnmitchell

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

JohnInCarolina

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Definitely up.  It's a braise, so it makes more sense to have the braise apply to the meat than the fat.  

Mark_B_Good

JohnInCarolina said:

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Definitely up.  It's a braise, so it makes more sense to have the braise apply to the meat than the fat.  

Wait, if you need to braise the meat, how do you do that if the fat is up??

JohnInCarolina

Mark_B_Good said:

JohnInCarolina said:

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Definitely up.  It's a braise, so it makes more sense to have the braise apply to the meat than the fat.  

Wait, if you need to braise the meat, how do you do that if the fat is up??

The braise here just refers to the fact that the protein is sitting in a pool of marinade.  So you just make sure the fat isn't the part sitting in the pool.  

I see that you're new here, so you may legit be thinking about using this recipe.  It's not terrible, but be advised that just about nobody here with any experience (including @travisstrick) actually uses it any more.  It's kind of a running joke on the forum.  

nolaegghead

I would only do this if I had a pathetic looking flat.

fishlessman

would make a fine potroast

thetrim

@travisstrick lost his Army retirement benefits once they learned of this recipe.

JRWhitee

I have said it before this recipe is fantastic when making brisket for chili. Save the juice for the base.

Mark_B_Good

JohnInCarolina said:

Mark_B_Good said:

JohnInCarolina said:

johnmitchell said:

Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?

Definitely up.  It's a braise, so it makes more sense to have the braise apply to the meat than the fat.  

Wait, if you need to braise the meat, how do you do that if the fat is up??

The braise here just refers to the fact that the protein is sitting in a pool of marinade.  So you just make sure the fat isn't the part sitting in the pool.  

I see that you're new here, so you may legit be thinking about using this recipe.  It's not terrible, but be advised that just about nobody here with any experience (including @travisstrick) actually uses it any more.  It's kind of a running joke on the forum.  

Ahhh, and now I am officially part of the inside joke. Thank you.  Yes, I am knew and eager ... and naive ... haha. 

Yeah, I'll stick with my more conventional method of cooking brisket.

Mickey

Travis I love man. 

GoldenQ

I still use a modified version of this and get great results but I keep the brisket out of the liquid and above

SSQUAL612

Looks like Midge is attempting to compete with Travis.

The Cen-Tex Smoker

Mmmmm. Jellied cranberry sauce.

SGH

Been going through a run of bad luck as of late. Thought I would give myself a good lift me up.  

SGH

Sorry. Thought I was on the WAYDRN thread. 

Ozzie_Isaac

SGH said:

Sorry. Thought I was on the WAYDRN thread. 

It pretty much is,.well at least a siblinhlg.

Also @JohnInCarolina is a thread ruiner.  You can't talk about the joke in the thread that is the joke!  You would be kicked out of Fight Club for sure.

thetrim

I really thought with a global pandemic going on, that y'all would let this thread go into the great vast world of forum nothingness....

JohnInCarolina

Ozzie_Isaac said:

SGH said:

Sorry. Thought I was on the WAYDRN thread. 

It pretty much is,.well at least a siblinhlg.

Also @JohnInCarolina is a thread ruiner.  You can't talk about the joke in the thread that is the joke!  You would be kicked out of Fight Club for sure.

RyanStl

One time I ended up doing a cook that turned out like this.  Several years ago I had two flats and a horizontal smoker.  My go to at time was smoke pork naked and beef in a catering tray.

I got the two flats for one of my kids birthday parties.  I decided to inject for the first time. Did two cans of beef broth per cut.  By the time I pulled the meat it was boiling to the top of the tray in liquid.  People liked it, but now I have much better methods.

Daddyshack

travisstrick said:

First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. 

Trim fat off of meat to an even thickness. About 1/4 inch is fine.

Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states. 

While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above. 

The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate. 

Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump. 

Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens)  Save the liquid in the pan for sauce. 

Man this was great.  Thanks. 

lousubcap

F' me, but the enjoyment is all that counts in the end game.  

Mark_B_Good

Daddyshack said:

travisstrick said:

First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. 

Trim fat off of meat to an even thickness. About 1/4 inch is fine.

Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states. 

While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above. 

The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate. 

Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump. 

Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens)  Save the liquid in the pan for sauce. 

Man this was great.  Thanks. 

Wait a minute! What meat cut is that?? That must have been juicy as heck!

fishlessman

Mark_B_Good said:

Daddyshack said:

travisstrick said:

First, I buy a 10-13lb packer brisket. I choose the most flexible one available and choice or prime is best. 

Trim fat off of meat to an even thickness. About 1/4 inch is fine.

Cut up a large onion in chunks. Add onion, One 12oz beer, and one bottle of Hot and Spicy Allegro. Dump all three into a large alum pan. I prefer Shiner Bock and the Allegro can be found at HEB in Texas. I'm not sure about other states. 

While sitting on a cutting board, cover all exposed surface of meat with yellow mustard and then your rub of choice. I normally use a rub made of equal parts garlic powder, sea salt, and fresh ground black pepper. My last brisket, I used a rub called Grand Champion. The Grand Champion was superb and I will use it from now on. Place the seasoned meat in the pan with the stuff listed above. 

The meat goes directly into the pan resting in the liquid and onion. Use a platesetter, legs down and the factory grate. Place pan with brisket on top of the grate. 

Stabilize egg at 300 dome temp. Add 6-8 fist size chunks of hickory or mesquite or both. Let the egg sit for 20-30 min to burn off any nastys in the wood and lump. 

Once the brisket reaches 205, check for tenderness and remove from egg. (I've never had one not be tender at 205 but, I've heard it happens)  Save the liquid in the pan for sauce. 

Man this was great.  Thanks. 

Wait a minute! What meat cut is that?? That must have been juicy as heck!

brisket pot roast

Mattman3969

HAHA 

GoldenQ

For all of you purists, you need to get and use an offset smoker.  For the rest of us the cook is about the finished product regardless of how cooked.   I have found that I like to modify Travisstrick,s  process by putting a cut up onion and beer (prefer Bock) in a pan and laying a two metal flat al pieces across the pan to hold cookie drying rack with the Brisket or even butt on it. When it reaches about 160 I take it and put the meat in the pan after draining most of the juice and wrap the pan  in either al foil or butcher paper wi and put in oven at 325-350 till done--Buttah probing.      This frees up my XL for other things and allows me to let meat rest in oven for a little bit when done. 
 
I also like a heavy dusting of coarse Dizzy Dust on Beef and use Dizzy pig Raging river on Pork.  

I know this is not the preferred way but my wife loves it better this way and I have learned the best words for a happily married man is YES DEAR.

Good luck however you cook.

By the way, in the late 60's I had a reddy smoke electric 15 in barrel smoker which as since been copied by OLD SMOKEY that would make better chicken or butts than either my XL or the KLOS offset smoker I used to own.

lousubcap

@GoldenQ - if you get the urge to acquire a new rig w/o breaking the bank the Pit Barrel Cooker really can crank out some chix and ribs. It is "fire and forget" once going.  I have had one for around 5 years now.
BTW- you don't need to be a purist to play with an off-set.  You just need to want to scratch the itch of learning how to successfully run one and part with some $$.  Lange 36 here and it is fun but a lot of work (being so small) to manage the long duration cooks.  A stick every 20 minutes or so.  But I wanted the challenge.  FWIW-

GoldenQ

I understand and have had Barrel smoker, Offset Smokers and others.  I was just trying to point out that anyway you like to cook is good as long as it gets results you like.

SGH

GoldenQ said:

By the way, in the late 60's I had a reddy smoke electric 15 in barrel smoker which as since been copied by OLD SMOKEY that would make better chicken or butts than either my XL or the KLOS offset smoker I used to own.

I can relate to this part. The best chicken I have had to to date came off of a galvanized garbage can. That is no joke. In the early 70’s there was an old black man that use to stand out beside the road cooking chickens on several galvanized garbage cans. I can still remember exactly where it was. It was Telephone road in Moss Point, MS, almost straight across the road from where Perry’s Yamaha shop use to be. That would be just south of the old railroad tracks. 

I don’t know was it the garbage or the galvanize, but that chicken was incredible. 

Mattman3969

@SGH - I can almost see it now 

JohnInCarolina

Bump.