Brisket..... How I do it.

cazzy

The Cen-Tex Smoker said:

cazzy said:

Mickey said:

cazzy said:

I just saw someone drinking shiner in a movie so I thought of this thread. :x

@henapple looks like he was just explained how Travis does his brisket...

so.....you put it in a pan? with a beer? ok....guess ill try it......


_______________________________
Or...can I use PBR instead?

henapple

Eggcelsior said:

I watched Rick Perry in the presidential primary debates and think "what the hell is uwrong with Texas?". I'm come on this forum: now I know.

I can't wait for Salado.

There's nothing wrong with Texas...

henapple

Waste the shiner

travisstrick

gratuitous brisket pic.

Mickey

ShortTravis is about to chow down.

cazzy

travisstrick said:

gratuitous brisket pic.

They all say to Braise too. It's a match made in heaven if you ask me. :P

nolaegghead

...and that folks, was how the Travis method was born.  Travis, for once in his life, followed directions and braised.

500

I had to check in and see what all the Travis Brisket fuss was about.

cazzy

nolaegghead said:

...and that folks, was how the Travis method was born.  Travis, for once in his life, followed directions and braised.

)

The Cen-Tex Smoker

cazzy said:

gratuitous brisket pic.

They all say to Braise too. It's a match made in heaven if you ask me. :P

don't cook the small one!

henapple

Little man will eat one of those... Covered in beets.

cazzy

I'm doing my first Travis Brisket tomorrow.  Ya'll have any tips for me?

SteveWPBFL

Jumped on the bandwagon with a 6 pounder from Costco. Cut it in half so we could have one spicy with Sirachai sauce and one not. Right now we're double-decking it on an AR indirect at 285F with some mesquite chunks. Used Coors Light, didn't want to waste good beer!

SteveWPBFL

One question from a brisket noob: At 205F IT do you pull the brisket? I think you slice. But I pull chucks at that temp, the pepper/beef/stout recipe works similar. Deep inside you get this "Who pulls a brisket ???". 

cazzy

SteveWPBFL said:

One question from a brisket noob: At 205F IT do you pull the brisket? I think you slice. But I pull chucks at that temp, the pepper/beef/stout recipe works similar. Deep inside you get this "Who pulls a brisket ???". 

Slice it! Pencil size slices against the grain.

nolaegghead

You want some fat, especially on the flat where the meat doesn't have much marbling.  But you could if you wanted to.

Eggcelsior

mountaindewbass said:

Yeah, I figured if it was in the braising liquid...whats the point of having all that fat on it.  I could be wrong, but i wouldnt think much of it would render since its just chillin' in the liquid.

It may actually render better since liquid is a much more efficient transferrer of heat than air.

Springram

I do not care for stuff on my briskets. Just me. I would think the Masterpiece would be pretty swett as most sweet of there stuff is. The Moores, I am not familiar with. You can always use plain 'ol beef broth ...... 

Springram

Spring, Texas

Springram

Sorry,

I meant to say "sweet stuff"  My usual martinis are talking, I think.

I think the Travis Method is great, BTW>

Springram

Spring, Texas

shtgunal3

Moore's is basically the same as Dale's if your familiar with it.

shtgunal3

I like Dales a lot but it does have ALOT of salt.

nolaegghead

Dales is basically concentrated soy sauce.  Adds MSG umami flavor and salt. 

Soy Sauce (Soy Protein Hydrolyzed, Water, Salt, Corn Syrup, Caramel) , Onion(s), Garlic, Sugar, Monosodium Glutamate, Ginger, Paprika

Eggcelsior

MDB, do you have a Harris teeter nearby?

They carry it.

nolaegghead

All soy and fish sauce have glutamates, even if it's not listed in the ingredients. 

cazzy

Bump!

nolaegghead

cazzy said:

Bump!

You...you....sneaky dawg.  You.

Mickey

Any idea how big grasshoppers head get when this post kicks back in :ar!

SmokeyPitt

Allegro also has a "Brisket Sauce".  Anyone ever tried that one?

http://www.allegromarinade.com/distinctive-sauces/gold-buckle-brisket-sauce

Looks like it is also soy sauce based with some brown sugar and vinegar. I saw this once in a grocery store in NC but don't think I have seen it in my area. 

fishlessman

334.1 thousand views
) i wonder how many briskets actually get cooked as a bbq brisket

bbqlearner

I cooked brisket Travis' method just this weekend. And I get raving reviews about how good and tender it is from everyone. Will post pics once I get off work tonight.