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Ive been using this brisket method with great results...
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EazyE
Posts: 67
Nothing fancy here, and no offense to Travis as I love his method too. I just you tubed a while back on how to cook a brisket on the egg, and I came across this guys video. It seemed simple, and I tried it almost exactly how he did it, and have had great results. Sorry, no pics, but brisket is always tender, and never dry. These are whole packer briskets that he uses in the video. I always trim quite a bit of fat off like this guy does, and use the Worcestershire sauce before applying the rub. Only thing I have done different is the rub. I have been using the Dizzy Pig Red Eye express(coffee rub), and man that tastes good on briskets. Anyways, I wondered if this egghead is on this forum, and if so, thanks for sharing the great video. I will link it to share with others to try as well.
http://www.youtube.com/watch?v=abwzGVBeQtc
http://www.youtube.com/watch?v=abwzGVBeQtc
Comments
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I couldn't get the video to load. What is the exact title and poster of the vid? Thanks for sharing in advance.
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Thanks buddy.
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It looks darn good! Do you make burnt ends? I have had my egg 3 years and I am a brisket virgin. ">I'm still a little torn as to whether I want to make burnt ends out of the point when I finally make one. After watching the Aaron Franklin vids he just cuts it up and serves it with the rest of the flat. For a while it seemed every brisket cook included separating the point and making burnt ends; but lately most cooks I see just slice and serve.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I have always just sliced and served, when I do a brisket there is usually a crowd waiting so no time to do the burnt ends, someday I will though._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
+1 with the slice and serve crowd. After watching this video though I think I will try the burnt ends next time.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Sorry for the bad link... But thanks to whoever linked it. I did burnt ends the first two times I did this, and they turned out pretty good, but they had a little too much smoke for me after doing that. So, over Fathers day weekend, I just sliced/cubed it after resting in foil in cooler for two hours. I liked that much better, so unless I can figure out how to do burnt ends better, I will do as the others and slice and serve.
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Wastes too much time trimming it up... just smoke the damn thing already
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I like the way you can hear his dog slobbering all over the place......oh he just called it out. Funny.Keepin' It Weird in The ATX FBTX
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EazyE said:Sorry for the bad link... But thanks to whoever linked it. I did burnt ends the first two times I did this, and they turned out pretty good, but they had a little too much smoke for me after doing that. So, over Fathers day weekend, I just sliced/cubed it after resting in foil in cooler for two hours. I liked that much better, so unless I can figure out how to do burnt ends better, I will do as the others and slice and serve.
______________________________________________I love lamp.. -
oh my god it's like watching a highwire act the way he cuts! he's going to slice himself to the bone one day............soon. I can't watch!Keepin' It Weird in The ATX FBTX
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hapster said:Wastes too much time trimming it up... just smoke the damn thing already
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The Cen-Tex Smoker said:oh my god it's like watching a highwire act the way he cuts! he's going to slice himself to the bone one day............soon. I can't watch!
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It would be really funny if, after every removed section of video, his fingers had yet another band-aid. "notice my hand placement...if the knife slips, my hand will stop the blade from accidentally removing a section of meat..."
______________________________________________I love lamp.. -
nolaegghead said:It would be really funny if, after every removed section of video, his fingers had yet another band-aid. "notice my hand placement...if the knife slips, my hand will stop the blade from accidentally removing a section of meat..."Keepin' It Weird in The ATX FBTX
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Don't think the knife was sharp enough to do much damage. Thought he could have used a drip pan too.
Steve
Caledon, ON
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No, it is scary. Also, when I trim I don't use a giant katana - I use a filet knife. I guess that's personal preference, but I feel like I have more control with a smaller knife.
______________________________________________I love lamp.. -
Little Steven said:Don't think the knife was sharp enough to do much damage. Thought he could have used a drip pan too.Keepin' It Weird in The ATX FBTX
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nolaegghead said:No, it is scary. Also, when I trim I don't use a giant katana - I use a filet knife. I guess that's personal preference, but I feel like I have more control with a smaller knife._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That's what I use. I find that the best knife for taking silverskin off tenderloins and clump fat off everything else. Dogs like it better when I use a chef's knife though.
Steve
Caledon, ON
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Little Steven said:That's what I use. I find that the best knife for taking silverskin off tenderloins and clump fat off everything else. Dogs like it better when I use a chef's knife though.
______________________________________________I love lamp.. -
No. I trim with a filet knife, I filet with a giant katana. Stay sharp things move fast around here.
Steve
Caledon, ON
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The Cen-Tex Smoker said:Little Steven said:Don't think the knife was sharp enough to do much damage. Thought he could have used a drip pan too.
Steve
Caledon, ON
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Things used to be much more friendlier around here. I'm outta here!
______________________________________________I love lamp.. -
nolaegghead said:Things used to be much more friendlier around here. I'm outta here!
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EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!
______________________________________________I love lamp.. -
Did anyone notice that Nola was back? I-)_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
nolaegghead said:EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!
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Went to the rub site, and holy sales pitch: http://texasbbqrub.com/secretsrevealed.htm. "Simple 1-2-3"s all over the place.Dunedin, FL
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