Dr. BBQ's Short Cut Brisket technique Sucsess

BabyBoomBBQ

I used Dr. BBQ's shortcut brisket recipe as a guide on a 6 lb flat this weekend. I vacum marinated it for 12 hours rather than injecting it since I wanted to use up some John Hernry's Brisket Marinade I got as a gift. Once I smelled the mariade, I decided a full on Texas style was the way to go. Made a Texas style rub and boiled the used marinade with beef broth for a mop sauce. BTW, the flat absorbed 1/4 cup of the marinade while "in the bag". (Yes, I measure that kind of thing.)[p]Mesquite smoked it for a hour, flipped, mopped and remopped at the 3 hour point. Placed in foil per Ray's recipe at around the 4 hour point. No added fluid for the foil step. Pulled it when it hit 200 after a little over 6 1/2 hours. Rested in cooler for 90 minutes. The drippings were burnt beyond use. [p]Reheated some Dr. BBQ pulled pork as insurance while the flat cooked. Flats really really hate me, so I wanted something to fall back on since I had not followed Ray's recipe to a "T".[p]I used 2 28 oz cans of Trappeys(?) pito beans with the addition of 1 TBS of the Rub and 1/2 a cup of Gates original. I added a small chunk of mesquite to the egg and smoked for an hour while the brisket rested in the cooler. [p]The meat was fantastic! Tender, moist and full of flavor! My guests loved the meal and there isn't much left. I felt like I was eating at the Iron Works, Salt Lick or some other famous TX place. I still like the Competition Brisket recipe a bit better, but now I have a know proven recipe for when I can't find a packer cut. The Choice flat was $5.99 per pound and the Choice packer cut was $2.49. Ended up paying as much for the one flat as I normally do for the whole packer cut![p]Dr. BBQ and his book really helped me get to the next level. Only downside is my friends now want me to open a BBQ joint. I told them I'd consider it if they bankrolled the start up to the tune of $500K or so.. Still waiting for an answer. :-)[p]Anyone out there ever give in to the temptation and open a place?

Unknown

BabyBoomBBQ,[p]I just got Dr. BBQ's book as a present. I can't wait to try a brisket again. My problem is I'm not knowledgable on the various cuts of meat. Can you help??? I'm in ST Louis and I usually just go to my local grocery store for my meat. I think they sell "flats". Which is what I have gotten twice in the past. But hell, I don't even know what a flat is!!! Can you edu-ma-kate me???

BajaTom

Matt in STL,
Go to Sams or Costco to get your meat. They sell both flats and whole choice briskets. Usually they sell for about $1.29 a lb. A whole brisket has a flat and a point. The point is the thick piece on one end. In Kansas City they cut the point off and cook longer for whats called burnt ends. I'm over in Centralia Il, not to far from your neck of the woods. Email with any questions. You can find plenty of help on this forum.

BabyBoomBBQ

Matt in STL,[p]Sure thing. See the link for a diagram of where brisket comes from on the cow. Briskets from the store come in two versions: The Flat, which you have seen and a full un-trimmed packer cut which includes the "point". When I get a packer cut, it always comes in a cryovac bag and are in the 11 to 14 pound range. They can be hard to find, even at a high end butchershop. A grocery store will almost ever have access to a packer cut. If you want one of these big boys, call around first to save time and effort. BTW, "packer" comes from meat packer.[p]Hope this helps![p]Here's more informational links:
http://www.dizzypigbbq.com/recipesBrisket.html[p]http://www.nakedwhiz.com/brisket.htm[p]BabyBoomBBQ
[ul][li]Good Eats Beef Map[/ul]

Unknown

BajaTom,[p]Thanks guys!!! I appreciate the help. I would like to do a brisket for the Super Bowl. I will let you know how it goes. Speaking of KC, I wish the Chiefs were gonna be there...Thanks again!

eggor

Matt in STL,[p]Hey, you can root for the Broncos, they'll be there... i hope.[p]Scott

billyg

I did the Jalepeno brisket from the book (without the Jalepenos, but with the onions and the beef broth.) I took it out at about 190 and had plenty of the beef broth left. The meat was good but extremely dry. Any suggestions? The Jalepeno is almost the same as what you did without the injection, but adding the broth at the foil stage. Any suggestions? I do have another brisket. Maybe Super Bowl or Championship game if the Bears can advance.
Bill

BabyBoomBBQ

Humm, just read that recipe... Well, one thing might have been the meat itself. I find that choice grade briskets are the best bet. If it doesn't say choice, it isn't one. Lower grades lack the marbling needed for a moist result every time. I'd try it again again before the big day and make sure you have a choice cut.