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Brisket..... How I do it.

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Comments

  • johnmitchelljohnmitchell Posts: 5,862
    Without scrolling through the whole post...Do you guys do fat side up or down with this recipe?
    Greensboro North Carolina
    When in doubt Accelerate....
  • JohnInCarolinaJohnInCarolina Posts: 21,691
    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.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • 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??
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • JohnInCarolinaJohnInCarolina Posts: 21,691
    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.  

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • nolaeggheadnolaegghead Posts: 38,558
    I would only do this if I had a pathetic looking flat.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • fishlessmanfishlessman Posts: 28,333
    would make a fine potroast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • thetrimthetrim Posts: 11,351
    @travisstrick lost his Army retirement benefits once they learned of this recipe.
    =======================================
    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
  • JRWhiteeJRWhitee Posts: 5,676
    I have said it before this recipe is fantastic when making brisket for chili. Save the juice for the base.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • 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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • MickeyMickey Posts: 19,633
    Travis I love man. 
    Salado TX & 30A  FL: Egg Family: 2 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • GoldenQGoldenQ Posts: 466
    I still use a modified version of this and get great results but I keep the brisket out of the liquid and above
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • SSQUAL612SSQUAL612 Posts: 1,184
    Looks like Midge is attempting to compete with Travis.


    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • Mmmmm. Jellied cranberry sauce.
    Keepin' It Weird in The ATX FBTX
  • SGHSGH Posts: 28,234
    Sorry. Thought I was on the WAYDRN thread. 

    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. 

  • Ozzie_IsaacOzzie_Isaac Posts: 12,295
    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.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • thetrimthetrim Posts: 11,351
    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....
    =======================================
    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
  • JohnInCarolinaJohnInCarolina Posts: 21,691
    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.

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • RyanStlRyanStl Posts: 476
    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.
  • DaddyshackDaddyshack Posts: 169
    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. 

    imageimageimage
    Man this was great.  Thanks. 
  • lousubcaplousubcap Posts: 24,695
    F' me, but the enjoyment is all that counts in the end game.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • 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. 

    imageimageimage
    Man this was great.  Thanks. 
    Wait a minute! What meat cut is that?? That must have been juicy as heck!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • fishlessmanfishlessman Posts: 28,333
    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. 

    imageimageimage
    Man this was great.  Thanks. 
    Wait a minute! What meat cut is that?? That must have been juicy as heck!

    brisket pot roast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mattman3969Mattman3969 Posts: 10,414
    HAHA 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • GoldenQGoldenQ Posts: 466
    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.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • lousubcaplousubcap Posts: 24,695
    @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-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • GoldenQGoldenQ Posts: 466
    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.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • SGHSGH Posts: 28,234
    edited September 2020
    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. 

    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. 

  • Bump.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
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