FAIL!

RedBag

Brisket is the best there is when you get it right. The first one I ever did I nailed it. The next three all sucked. Same technique each time. Even now I get about 1 out 3 right. For me the big thing is what you are going to do with it if it doesn’t come out great because it does not get any better as leftovers. I try to make it when my wife is planning on making spaghetti sauce soon. If it comes out not so great in the sauce it goes.
Stay with it though, Nothing beats it.

CaptainJimmy

RedBag wrote:

Brisket is the best there is when you get it right. The first one I ever did I nailed it. The next three all sucked. Same technique each time. Even now I get about 1 out 3 right. For me the big thing is what you are going to do with it if it doesn’t come out great because it does not get any better as leftovers. I try to make it when my wife is planning on making spaghetti sauce soon. If it comes out not so great in the sauce it goes.
Stay with it though, Nothing beats it.

oddly enough i find the exact opposite. the worse it is the day of the cook the better it gets as leftovers. unless its burnt. then it just blows.

Beli

Try.......this ones for brisket............

http://nakedwhiz.com/recipes.htm

http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

http://www.celticspiritbbq.com/methods/brisket.html

Rib Bones

I haven't had brisket before either! But, I have already decided yours is the one I need to sample. Looks yummy!!!!

Carolina Q

Beli, thanks for the links, but it's gonna be a while. All I can find around here are 3-4 pounders. The one I cooked today was an 11 lb packer that I found visiting Mom about 400 miles south of here. I bought it, well, because I found one! That's fine though - plenty of other delicacies to try.

Is pork butt a delicacy?

thirdeye

The flavor is something that really varies. I mean there are injections, mops, and many rubs out there. Plus the amount and quality of smoke you use will make a difference.

Now, if you need to understand the texture, a briskateer I know named Donnie "Pitmaster" T has a method, well more like a demonstration, that will show you that. It involves a nice flat, simple seasonings, foil and an oven. No barbecue and no smoke is used as this is a lesson in texture only. Baby steps so to speak.

Once you understand the right texture, it's up to you to work in reverse, eliminating the foil and introducing a barbecue into the equation. If you're game I'll share this. Donnie is an educator and a real ambassador to Texas barbecue. We share many of the same opinions on rubs, cooking style, and even goofy things like probing for doneness and even separating the point with the back of a knife. (Last year, I gifted him with a 24" probe to reach into the bigger pits)

He is not an Egger (yet), but on any given weekend he may cook more briskets than any of us do all year long. Watch these vidoes and you will see what I mean. If you want the details of the experiment, let me know.

http://www.youtube.com/watch?v=sUltjgjEo8s

http://www.youtube.com/watch?v=xQCeXzhWz3U

Carolina Q

Thank you very much!! That sounds like it would be interesting and helpful. If I ever decide to do another brisket, you will be the first to know.

That said, I had leftovers for dinner tonight (yes, I have LOTS of leftovers). Nothing fancy, just sliced some and put it on a bun with some Sweet Baby Rays Chipotle sauce. It was actually better than lunch this afternoon. So I had another one. That really surprises me since warmed over pork butt is nowhere near as good as when it comes off the cooker, to me at least.

Anyway, I still am not convinced that the effort of a brisket is worth it, but who knows. Maybe I'll find another one that looks good instead of the junk I usually find around here.

Thanks again!

Little Steven

Michael,

Slice it thin, some beef stock, barbeque sauce and vac seal.
Reheat in simmering water and it will be amazing!

Steve

Carolina Q

Steven, I don't know if I would go quite that far, but I'm sure it will be better. Thanks.

(The RCMP have cool unis. )