Brisket Help

eggrock

Would someone hook me up with Travis Method for brisket. Along with any success/failures using that method! Thanks!!

hapster

Use the search box at the top of the forum column to the right... Should find more info that you ever wanted to know about Travis

tarheelmatt

http://lmgtfy.com/?q=travis+method+for+brisket#

Also, adding to @Hapster, Google can be your friend....

eggrock

Thanks for the help. Got me right where I wanted to go. Daughters wedding rehearsal dinner at my place. Ran a test brisket this past weekend was very unhappy with it. Low temp cook and still developed a crust on the bottom not a bark a crust

KenfromMI

Travis method is braising not smoking. You cant get bark or smoke on the meat that is under liquid either. The pictures look good but you won't get that "pit" flavor from it.   

travisstrick

KenfromMI said:

Travis method is braising not smoking. You cant get bark or smoke on the meat that is under liquid either. The pictures look good but you won't get that "pit" flavor from it.   

Ken is jealous. He doesn't know what he is talking about and is upset he doesn't have his own method. 

DMW

I still remember my mom's reaction when she ate brisket I did Travis style. "Dwayne, what did you do to this meat, it is soo tender."

NPHuskerFL

I've seen a lot of guys do this style and I'm certain it works or it wouldn't be killing it at BBQ contests etc. But, for me I'm on the L&S camp on traditional cuts. The bark is unmatched. And it's just the way I've always done it. Will I ever try this method? Absolutely because clearly it has produced some stellar briskets for so many eggers.

CtTOPGUN

 Braised brisket? We call that pot roast up here in New England. Good using a chuck roast as well.

Eggbertsdad

CtTOPGUN said:

 Braised brisket? We call that pot roast up here in New England. Good using a chuck roast as well.

Have you ever done a chuck roast on the egg? I've got a butcher down the street that cuts beautiful roasts and I may give it a try.

nolaegghead

travisstrick said:

KenfromMI said:

Travis method is braising not smoking. You cant get bark or smoke on the meat that is under liquid either. The pictures look good but you won't get that "pit" flavor from it.   

Ken is jealous. He doesn't know what he is talking about and is upset he doesn't have his own method. 

I wish I had my own method.  I'm jelly too.

Biggreenpharmacist

Nola, maybe we'll be able to name your coon catching method after you. Can have the "Nola method" for coons.

KenfromMI

LOL......nope just know the difference between braising and smoking. I said it looked good. Not slamming you at all. 

KenfromMI

I think braising was around before you tried it and named it after yourself as well LOL

KenfromMI

I'm probably going to try it with my 17lb'r that I have in my freezer for a party as well. I'm sure it holds well when you are serving a group with it looking so moist. 

johnmitchell

I did a flat Travis method...It was da bomb..What I can add that worked for me was to use a shallow pan so that most of the flat is out of the liquid and exposed to the smoke.. I would recommend this as a stress free cook and a great result..

KenfromMI

I was thinking it would shine on a flat as well when I first saw the post.  I inject and foil my flats and rest for at least an hour. I use the injection from howtobbqright.com and like it. My largest packer up to this point has been about 12 or 13lbs trimmed so this 17lb one will be my largest to date.   

johnmitchell

Some pics of my attempt at the Travis Method, and also showing the shallow pan...

KenfromMI

Looks good.....Injected and foiled 5 pound flat in this picture.