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First Travis Style Brisket

JRWhitee
JRWhitee Posts: 5,678
edited October 2013 in Beef
I just put on my first Travis Style Brisket, I have done a lot of Briskets and they turn out great but thought I would check this style out. I got a #11 Brisket at the Restaurant Depot but I could not find any Allegro Hot and Spicy in Atlanta so I used Stubbs Texas Steakhouse Marinade, sea salt and pepper and a bottle of Yuengling Beer, and chunks of Oak from a Jack Daniels Oak Barrel I got in Tennessee. I plan to chop up the Flat portion to use in my Chili for the Eggfest on Saturday and make Burnt Ends out of the Point. Also, this is my first cook with my replaced new Egg 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
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Hope it all goes well JR!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Good luck. Can't wait to try your chili Saturday!

    Ball Ground, GA

    ATL Sports Homer

     

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  • RAC
    RAC Posts: 1,688
    Keep us posted.

    Ricky

    Boerne, TX

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  • JRWhitee
    JRWhitee Posts: 5,678
    edited October 2013
    5 hours into the cook the Egg temp had been stabilized at 285 the Flat was at 200 and tender and the point was at 175 so I separated them double foiled the Flat into the cooler with towels. The Point went back on the Egg.
                                                                
    _________________________________________________
    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
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited October 2013
    The Flat took 5 hours and the Point finished in 6-1/2 hours, FTC'd for 3 hours and tried a few slices. It was very good, nice little smoke ring it was moist and the flavor was fantastic. Thanks @travisstrick I will be doing this again.
                                                                
    _________________________________________________
    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
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  • travisstrick
    travisstrick Posts: 5,002
    I'm glad it worked out for you. Looks good enough to eat.
    Be careful, man! I've got a beverage here.
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited October 2013
    travisstrick said:
    I'm glad it worked out for you. Looks good enough to eat.
    Thanks Travis, the Stubbs Steakhouse marinade flavor was very good too.
                                                                
    _________________________________________________
    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
    · Share on FacebookShare on Twitter

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