Travis method

dgoldb

Everyone talks about the Travis method for brisket but I can't find an explanation of exactly what it is. Can someone please explain it or supply a link to an explanation?

Mickey

This is NOT what you are asking about but it IS the same Travis. Turbo Travis Brisket:

Turbo Brisket (Travis)

 

350 until 195, need pan with beer. 

10 lb app 6/7 hr

then in a cooler wrapped in towels for a hour or so. 

When you unwrap, foil is full of juice!!

 put a lot of wood chips and chunks to get as much smoke in before the meat hits 140, good smoke ring most of the time.

Cut against the grain. 

Eggcelsior

http://www.eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

EDIT: This is exactly what you are talking about.

Mickey

Eggcelsior  you are slowing down in your advanced age my friend %-(

Skiddymarker

Basically a braise, last couple have been a hybrid, braise until about 170, then out of the pan for the last hour or so, better bark. Sauce makes great gravy. 

henapple

Omg, another Travis Method thread.... His head will be bigger than a 12lb packer.

mcmac

Looks good. I've never tried this before (braised a lot in the oven though) but will have to give it a try one of these days. This method should expedite the cook time by quite a bit... correct.