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Travis Brisket
jimi1234
Posts: 101
Hi,
I am thinking of doing a brisket Travis style and I have a few questions. I am doing a brisket point - my local butcher carries them. If we are eating them in sandwiches, how much should I get per person considering weight lost during the cook. We are feeding six people - how many pounds should I pick up? Would 3 lbs suffice?
I will only be doing a point, so I won't need as much liquid as Travis' recipe since his is for a packer. What would you recommend eye-balling in? Maybe have the meat half submerged in the liquid - does that sound right? Or should it be more or less than that?
I live in Canada so I can't get Allegro hot and spicy. What can I substitute? Has anybody used something different - either mix of ingredients or a store bought sauce/marinade?
Comments
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I am by no means a brisket expert, but on a whole packer I use 50% as an estimate for loss due to trimming, fat, burned ends, evaporation, etc. Not sure if it would be different for just the point. I assume 1/2 pound per person, so 1 pound before cooking...with my calculations 6 pounds starting point.
Do you have Claude's available in Canada? I recently used a mix of 50/50 Claude's and beer and was pleased with the result.LBGE & SBGE. Central Texas. -
No Claude's in these parts as far as I know. I might have to make some sort of concoction up.
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Travis told me the Alegro was not important just use what you like
LBGEGo Dawgs! - Marietta, GA -
Ok thanks.As for the amount of liquid roughly how much of the brisket should be covered in liquid? Should it go say half way up? More/less than that?
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Are you getting the point and the flat mixed up? The flat is the leaner portion of the brisket and I believe is used for corned beef and is widely available. If you do have just a point, I wouldn't use the Travis Method as it should be quite good with all the fat it has in it.Here's a good link I found on here describing the two.
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
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