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Brisket

fusionhq
fusionhq Posts: 1,707
in EggHead Forum
ive been gone a while, has anyone figured out how to cook a brisket, other than those in Texas with cheater meat??
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Comments

  • fusionhq
    fusionhq Posts: 1,707
    Well before I get bashed, the forum cut off the last half of my post. It said @cazzy don't get mad, I am only kidding. Throwing a packer on Saturday!
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

    That will answer every question you might have, including "What is the meaning of life?"
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  • fusionhq
    fusionhq Posts: 1,707
    Haha is that the one that's boiled? 
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  • DMW
    DMW Posts: 13,836
    Eggcelsior said:
    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

    That will answer every question you might have, including "What is the meaning of life?"
    42
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Toxarch
    Toxarch Posts: 1,900
    Rub it, inject it, add fire and wait.
    What's "cheater meat"?
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • fusionhq
    fusionhq Posts: 1,707
    Prime or SRF cuts 
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  • Miked125
    Miked125 Posts: 481
    asked this one in another thread with no response, anyone not trim? If so, how were the results?
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  • lousubcap
    lousubcap Posts: 36,800
    The quality of meat going in gives you a little more flexibility on hitting the finish-line.  The process is generally the same and every so often you can nail it with the lower grade cuts but it takes more attention and likely a lower cook temp.  FWIW-
    And regarding the above trim question- I would always trim the hard fat as it will not completely render and you likely won't enjoy the savory goodness of the cook results.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I have never used SRF, can't afford it even on sale, but do use Prime or Choice which ever is available and have good luck with both.  Don't see how using a better cut of meat as cheating, but more wanting to have a better finished product in the end.
    As for trimming I had cooked one before without trimming and it was ok, but like what @lousubcap said the hard fat needs to bet cut out.  It won't render and by cutting it out it make the cook go better.
    I not tried @travisstrick method, but have thought of doing Dr BBQ's coffee recipe on the BGE website sometime. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Toxarch
    Toxarch Posts: 1,900
    fusionhq said:
    Prime or SRF cuts 
    Then I guess I'm a cheater. Costco sell prime for $2.89/lb, can't pass that up. Don't think I'd ever pay SRF prices. Left side ;D prime brisket:

    Miked125 said:
    asked this one in another thread with no response, anyone not trim? If so, how were the results?
    I've had untrimmed brisket before. Way too much fat. I always trim mine to about 1/8" fat. I read an article that said trimming the cap isn't really considered trimming since it's a requirement. I took 2.1 lbs of fat off the last brisket fat cap. The brisket started as 15.3 lbs.

    Here's a really good and long read with several ways to cook a brisket:
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html?m=1
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • lousubcap
    lousubcap Posts: 36,800
    @Toxarch -  that's one of the finer looking Costco primes I have seen.  Got a good one right there.  
    I'm not trying to sell SRF briskets but I truly enjoy that cook and eats for special occasions.  I always cook one the Saturday or Sunday after Thanksgiving to make a real break from the turkey hang-over.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Toxarch
    Toxarch Posts: 1,900
    I'm not doubting that SRF has good stuff. It's just priced out of my budget.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • tikigriller
    tikigriller Posts: 1,389
       Toxarch said:
    I'm not doubting that SRF has good stuff. It's just priced out of my budget.

    I couldn't tell  you if they have good stuff or not since I destroyed the one I got from them!!! 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • fusionhq
    fusionhq Posts: 1,707
    I was really just stirring the pot since I live in Florida and nobody has a decent packer.  No harm no foul.

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