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Badong
Posts: 126
I never would have thought this would work until I went to my buddy's house an tried his brisket. It absolutely destroyed any other brisket I've ever tasted. So anywho, I'm thinking of giving this method a whirl. Thoughts?
http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187
http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187
Comments
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OK, we're underway. Burnt the crap out the brisket and now it's sitting in the pan. Kind of nervous . . .
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It's basically a Travis method sans adding braising liquid. The liquid will form on it's own and will be from the brisket. Initial sear. Then deglaze cooking pan for a sauce. Should be fine, let us know how it turns out.
______________________________________________I love lamp.. -
Everything turned out well. Not quite as good as my buddy but the flat was more tender and juicy than what I usually get (and this was a grass-fed brisket from Paidom).
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Nice. Refine, repeat, report and we'll all learn something.
______________________________________________I love lamp.. -
nolaegghead said:It's basically a Travis method sans adding braising liquid. The liquid will form on it's own and will be from the brisket. Initial sear. Then deglaze cooking pan for a sauce. Should be fine, let us know how it turns out.
with a sear and a crutch, a grill, and a smoker. Lots of moving parts on this one.Keepin' It Weird in The ATX FBTX -
I used the egg to sear the meat. It's complicated to be sure. I wouldn't have bothered with it if I hadn't been so impressed with the product. I want to try it with a conventionally raised brisket.
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