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Brisket advice from Myron

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124

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  • Focker
    Focker Posts: 8,364
    edited June 2017
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    SGH said:
    Focker said:
    I must be covfefe'd, are all these brisket pics supposed to look good? 
    They all look burnt don't they =)
    Shoe leather texture comes to mind.  ;)
    I am covfefe'd. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • bhedges1987
    bhedges1987 Posts: 3,201
    edited June 2017
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    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    You sure that's not a boneless rib roast? ;)

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Focker
    Focker Posts: 8,364
    edited June 2017
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    bhedges1987 said:
    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    You sure that's not a boneless rib roast?
    Definitely a step up!
    Someday, you'll learn. 
    Baby steps.  ;)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    bhedges1987 said:
    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    You sure that's not a boneless rib roast?
    That dude brought a small prime packer to my camp and I cooked it overnight for him to take to his sons birthday. He sent me that pic. I just shook my head. 

    Little Rock, AR

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Biggreenpharmacist said:
    bhedges1987 said:
    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    You sure that's not a boneless rib roast?
    That dude brought a small prime packer to my camp and I cooked it overnight for him to take to his sons birthday. He sent me that pic. I just shook my head. 
    love the fat pencil
    Keepin' It Weird in The ATX FBTX
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  • slovelad
    slovelad Posts: 1,742
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    Biggreenpharmacist said:
    bhedges1987 said:
    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    You sure that's not a boneless rib roast?
    That dude brought a small prime packer to my camp and I cooked it overnight for him to take to his sons birthday. He sent me that pic. I just shook my head. 
    Just imagine though, if it passed the bend test you would've been a legend... mYbe another day 
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  • DMW
    DMW Posts: 13,832
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    Biggreenpharmacist said:
    Ummmm, sorry tex, but looks like theres some missing here. Clearly not 360 degrees.  =)


    I really wasn't all that happy with the bark on that brisket. That section wasn't bad, but further back didn't make me happy.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jcl5150
    Jcl5150 Posts: 280
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    lousubcap said:
    @danv23 PM sent.  Hope it helps.
    Would you please link me to your method as well?  I've been itching to try my first brisket and want to get it right.
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  • lousubcap
    lousubcap Posts: 32,384
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    @Jcl5150 - for the record, there is no sure fire method unless you have a truly consistent supplier and learn from repetitively dialing in the process.  The above said, I have hosed up many but feel that at least now I can minimize the damages and usually achieve a solid and enjoyable out-come.  
    PM sent-but there is nothing there that is the holy grail.  Just all the things you will see in threads here and on other sites.  
    Above all, have fun and enjoy the cook.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Jcl5150
    Jcl5150 Posts: 280
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    lousubcap said:
    @Jcl5150 - for the record, there is no sure fire method unless you have a truly consistent supplier and learn from repetitively dialing in the process.  The above said, I have hosed up many but feel that at least now I can minimize the damages and usually achieve a solid and enjoyable out-come.  
    PM sent-but there is nothing there that is the holy grail.  Just all the things you will see in threads here and on other sites.  
    Above all, have fun and enjoy the cook.
    Thanks!  I really appreciate it!
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  • danv23
    danv23 Posts: 953
    edited June 2017
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    Put 'er on at 5:45pm, pulled at 9:45am, probed perfectly.  Flat going in the cooler, Point cubed, going back on the egg. Thanks for the tips @lousubcap




    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • lousubcap
    lousubcap Posts: 32,384
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    Great looking meteorite.  I will withhold comment on the point sacrifice ;)
    All in good fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • danv23
    danv23 Posts: 953
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    lousubcap said:
    Great looking meteorite.  I will withhold comment on the point sacrifice ;)
    All in good fun.
    Sorry man, I love me some burnt squares!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • thetrim
    thetrim Posts: 11,357
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    Nice looking roast beef on this thread
    =======================================
    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
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  • Foghorn
    Foghorn Posts: 9,844
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    Man that looks good.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • danv23
    danv23 Posts: 953
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    YukonRon said:
    @lousubcap is the real deal when it is about brisket on the egg. I have followed in his wake more than once, to produce an exceptional result, each and every time. I have seen it stated on here, "sometimes the cow just wins".
    Using 'Cap's method, I am undefeated. That is a fact.
    Agreed..



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    thetrim said:
    Nice looking roast beef on this thread
    Hard to beat good pot roast. 

    Little Rock, AR

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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Biggreenpharmacist said:
    thetrim said:
    Nice looking roast beef on this thread
    Hard to beat good pot roast. 
    Erm.. dry pot roast, covered up by a magical rub to make it juicy and smoky.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • lkapigian
    lkapigian Posts: 10,766
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    FWIW, people that kill it on the circuit don't necessarily make something you would love to eat...is often like the " For looks" towels and pillows people have in their home....look at a woman that wears way to much make up, without her make up...GASP
    Visalia, Ca @lkapigian
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    lkapigian said:
    FWIW, people that kill it on the circuit don't necessarily make something you would love to eat...is often like the " For looks" towels and pillows people have in their home....look at a woman that wears way to much make up, without her make up...GASP
    I know a lot of folks say that but, I'm not sure I agree with that. How can so many judges be wrong. They kill it on the circuit because they hit flavors the majority of people enjoy tasting. Not everybody enjoys it, but apparently the majority do. 

    Flavor, texture and appearance are what's judged. You can't win on appearance only. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • lkapigian
    lkapigian Posts: 10,766
    edited June 2017
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    bhedges1987 said:
    lkapigian said:
    FWIW, people that kill it on the circuit don't necessarily make something you would love to eat...is often like the " For looks" towels and pillows people have in their home....look at a woman that wears way to much make up, without her make up...GASP
    I know a lot of folks say that but, I'm not sure I agree with that. How can so many judges be wrong. They kill it on the circuit because they hit flavors the majority of people enjoy tasting. Not everybody enjoys it, but apparently the majority do. 

    Flavor, texture and appearance are what's judged. You can't win on appearance only. 
    I hear you for sure, but taste is a small part of the judging and its 1 bite...then you have guys like Franklin ( not saying his food is great) that can't even place in a competition . Like any " subjective sport".  These guys know what the Judges , not necessarily you and I , want....

    I will add that whenever I have been to one and there is a " peoples choice awards " along with the regular judging, I have not seen 1 team win in regular judging and peoples choice ...none the less anybody cooking is a winner in my book 
    Visalia, Ca @lkapigian
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  • billt01
    billt01 Posts: 1,529
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    The Cen-Tex Smoker said:
    bhedges1987 said:
    The Cen-Tex Smoker said:
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    He had been awarded >$200K for that dry, smokeless pot roast
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited June 2017
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    billt01 said:
    The Cen-Tex Smoker said:
    bhedges1987 said:
    The Cen-Tex Smoker said:
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    He had been awarded >$200K for that dry, smokeless pot roast
    Well deserved, im sure. Im not in to comp style bbq. You show me brisket with no bark or ribs with parkay margarine and grape jelly on them, im out. 
    Keepin' It Weird in The ATX FBTX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Not into grape jelly but rubbing a pork butt with parkay before applying your rub works GREAT!

    Little Rock, AR

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  • lkapigian
    lkapigian Posts: 10,766
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    Biggreenpharmacist said:
    Not into grape jelly but rubbing a pork butt with parkay before applying your rub works GREAT!
    Totally agree ...and or bacon fat
    Visalia, Ca @lkapigian
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

    Sucks to be one of those who don't experience all the pleasures of American Q.

    As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    bhedges1987 said:
    I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

    Sucks to be one of those who don't experience all the pleasures of American Q.

    As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"
    Im not sure what got you so wound up over this but I didnt say you shouldnt be in to it. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Oh- i see now from the bourdain quote. Its a kansas city thing.
    Keepin' It Weird in The ATX FBTX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    The Cen-Tex Smoker said:
    bhedges1987 said:
    I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

    Sucks to be one of those who don't experience all the pleasures of American Q.

    As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"
    You gotta cook briskets fatcap up and all bbq except mine and franklins sucks!
    Thats harsh there tex. 

    Little Rock, AR

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Biggreenpharmacist said:
    The Cen-Tex Smoker said:
    bhedges1987 said:
    I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

    Sucks to be one of those who don't experience all the pleasures of American Q.

    As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"
    You gotta cook briskets fatcap up and all bbq except mine and franklins sucks!
    Thats harsh there tex. 
    Ha ha. Well done!
    Keepin' It Weird in The ATX FBTX
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