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Brisket advice from Myron

245

Comments

  • ronw9471 said:
    After I posted my question to GoooDawg, I googled Myron and it became abundantly clear how he wold be recognizable to someone really into the BBQ scene. He did a video from his trophy room after reciting his bona fides. Thanks Cen-Tex.
    Sounds like him :)
    Keepin' It Weird in The ATX FBTX
  • dougcranndougcrann Posts: 1,129
    I have a stick burner...complete different animal than a ceramic cooker. At least mine is...just saying...
  • YukonRonYukonRon Posts: 16,569
    @lousubcap is the real deal when it is about brisket on the egg. I have followed in his wake more than once, to produce an exceptional result, each and every time. I have seen it stated on here, "sometimes the cow just wins".
    Using 'Cap's method, I am undefeated. That is a fact.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BotchBotch Posts: 12,284
    Was he wearing an undershirt?  
    ____________________________________________
    "All bread goes to Heaven"   - Tuscany proverb
            
  • Botch said:
    Was he wearing an undershirt?  
    Well hell, ya damn right he was wearing a damn undershirt!  Best damn undershirt in the whole damn world. Damn. 

    Little Rock, AR

  • danv23danv23 Posts: 929
    YukonRon said:
    @lousubcap is the real deal when it is about brisket on the egg. I have followed in his wake more than once, to produce an exceptional result, each and every time. I have seen it stated on here, "sometimes the cow just wins".
    Using 'Cap's method, I am undefeated. That is a fact.
    Any chance you could point me to the lousubcap method please?  I was gonna do Myron until i saw he goes hat and fast.  Just not my style.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • lousubcaplousubcap Posts: 24,953
    @danv23 PM sent.  Hope it helps.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • da87da87 Posts: 640
    gmac said:
    @lousubcap has an awesome pocket cleaver. Myron does not. :)
    Urban Dictionary has no definition of "pocket meat cleaver"....  I do know I've never described mine that way!  ;)
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
  • Myron can get cocky to a fault. Heard him say more than one time that he was gonna slap the snot out of one of the other personalities on Pitmasters that didn't agree with him. I suppose it's good for some lively TV drama, but I'm sorry, that's still a **** move to make in public.
    Gittin' there...
  • billt01billt01 Posts: 1,271
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   



    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • bhedges1987bhedges1987 Posts: 3,201
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,807
    edited June 2017
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    Keepin' It Weird in The ATX FBTX
  • bhedges1987bhedges1987 Posts: 3,201
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    Lol. Cook a brisket fat side up. The bottom won't develop a bark. Take a bite and tell me there's no smoke flavor and then come back to me. 

    If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,807
    edited June 2017
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    Lol. Cook a brisket fat side up. The bottom won't develop a bark. Take a bite and tell me there's no smoke flavor and then come back to me. 

    If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend. 
    I think I'm ok :lol: FWIW-- i cook 100% of my briskets fat side up and have for 20 years. The bark is exactly the same on the bottom as it is on top. I have never seen a brisket with no bark. Must be a competion thing.
    Keepin' It Weird in The ATX FBTX
  • bhedges1987bhedges1987 Posts: 3,201
    billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    Lol. Cook a brisket fat side up. The bottom won't develop a bark. Take a bite and tell me there's no smoke flavor and then come back to me. 

    If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend. 
    I think I'm ok :lol: FWIW-- i cook 100% of my briskets fat side up and have for 20 years. The bark is exactly the same on the bottom as it is on top. I have never seen a brisket with no bark. Must be a competion thing.
    So if it weren't for your fat on top of your flat, you have been cooking dry briskets for 20 years. Must suck to find that out this late in the game.

    About your bark being the same on the bottom as the top. That, I find hard to believe.  Even your god Franklin doesn't achieve that.



    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • danv23danv23 Posts: 929
    edited June 2017
    Prime CAB trimmed up.  Throwing it in the fridge till bout 4pm when I get home from my daughters 1st dance recital of the day (#2 @ 5:30).  This one was wet aged 45 days and is extremely limber.



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • billt01 said:
    From Myrons JOS BBQ class:

    Brisket Injection

    ·         32 oz boiling water

    ·         3 tblsp of Minors Beef Base (PASTE!)

    ·         3 tblsp of Minors Beef Au Juos (PASTE!)


    Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends  and drizzle with agave nectar.  Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.   




    If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
    Though I 100% agree with you.  I know you Texans love your 10lbs of pepper to enhance your briskets. Not everyone does though. 

    Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.

    Do I prefer it with the bark? Most certainly!
    There is no smoke without bark. The smoke flavor is on the outside 1mm of the meat. Trim that and you have Dry pot roast. 
    Lol. Cook a brisket fat side up. The bottom won't develop a bark. Take a bite and tell me there's no smoke flavor and then come back to me. 

    If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend. 
    I think I'm ok :lol: FWIW-- i cook 100% of my briskets fat side up and have for 20 years. The bark is exactly the same on the bottom as it is on top. I have never seen a brisket with no bark. Must be a competion thing.
    So if it weren't for your fat on top of your flat, you have been cooking dry briskets for 20 years. Must suck to find that out this late in the game.

    About your bark being the same on the bottom as the top. That, I find hard to believe.  Even your god Franklin doesn't achieve that.


    Wow-  salty today. I clearly don't understand what you are talking about. 

    Every single pic below is from the Memorial Day brisket thread. Several first timers. All with bark all the way around. It makes no sense to me that a brisket would have bark on one side and not the other unless it was sitting in juice or something that washed it off. There are hundreds of pics on this forum of briskets with bark all the way around. The last pic is mine. Anyhow- seems like I hit a nerve. I was just being a smart ass and no disrespect was intended. Would love to cook a brisket with you or anyone else on here any time. And it will have 360 degree bark! 





    Keepin' It Weird in The ATX FBTX
  • This is a Franklin brisket-


    Keepin' It Weird in The ATX FBTX
  • lousubcaplousubcap Posts: 24,953
    Been watching this from a distance (prolly should go back there) but the rub drives the bark as you are aware.  Apply your rub, toss into the pit, let the brisket gods work their fire/heat magic and out comes bark.  Clearly the bark to meat texture is influenced by the location of the bark but it's there.  
    Had some first timer brisket inhalers enjoy National Brisket Day last week and they were all over the thin bark crusted section of the flat.  It's all in what you like and the gods render possible.  
    Just an observation and like opinions...
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Ummmm, sorry tex, but looks like theres some missing here. Clearly not 360 degrees.  =)


    Little Rock, AR

  • bhedges1987bhedges1987 Posts: 3,201
    edited June 2017
    Lol. Typical response when your upset. Call someone else salty.

    I suppose if you call that bark. Mine get "bark" on the bottom as well, but nowhere near like the rest of it. 

    Back to the actual topic. I would still eat that brisket, bark-less or not. Saying it will have a "dry pot roast" flavor is just nonsense. What's the point of smoking a brisket then? It's still the same flavor and texture inside. The only thing your missing is your pepper or paprika flavor enhancers. What's the difference of hating on people for using sauce if you HAVE to have a rub on a brisket for it to be edible? Lol
    @The Cen-Tex Smoker



    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • sloveladslovelad Posts: 1,742
    This is a Franklin brisket-


    Must be that secret rub
  • bhedges1987bhedges1987 Posts: 3,201
    Here is an actual one of Franklin- not out of a magazine. 

    Picked up one one to go last time I was there and ate it back at my friends home.



    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • That is an awesome looking brisket! I love your 360 degree bark. 
    Keepin' It Weird in The ATX FBTX
  • SGHSGH Posts: 28,308
    Fellows I'm sensing a little covfefe here =)  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,308
    Here is my attempt at 360 degree bark. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH said:
    Here is my attempt at 360 degree bark. 

    Fail
    Keepin' It Weird in The ATX FBTX
  • SGHSGH Posts: 28,308
    SGH said:
    Here is my attempt at 360 degree bark. 

    Fail
    I tried brother Tex. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH said:
    SGH said:
    Here is my attempt at 360 degree bark. 

    Fail
    I tried brother Tex. 
    You'll get one day, Tiger. I'll walk you through a couple and you will be on your way :wink:
    Keepin' It Weird in The ATX FBTX
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