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Brisket advice from Myron
Comments
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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.Keepin' It Weird in The ATX FBTX
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I have a stick burner...complete different animal than a ceramic cooker. At least mine is...just saying...
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@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 -
Was he wearing an undershirt?_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Botch said:Was he wearing an undershirt?
Little Rock, AR
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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.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
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@danv23 PM sent. Hope it helps.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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... -
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 -
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$$ whippin. That looks horrible. Stupid competition bbq.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:billt01 said:From Myrons JOS BBQ class:
Brisket Injection
· 32 oz boiling water
· 3 tblsp of Minors Beef Base (PASTE!)
· 3 tblsp of Minors Beef Au Juos (PASTE!)
Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends and drizzle with agave nectar. Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.
If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
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 -
bhedges1987 said:The Cen-Tex Smoker said: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$$ whippin. That looks horrible. Stupid competition bbq.
Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.
Do I prefer it with the bark? Most certainly!Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said:billt01 said:From Myrons JOS BBQ class:
Brisket Injection
· 32 oz boiling water
· 3 tblsp of Minors Beef Base (PASTE!)
· 3 tblsp of Minors Beef Au Juos (PASTE!)
Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends and drizzle with agave nectar. Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.
If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.
Do I prefer it with the bark? Most certainly!
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 -
bhedges1987 said:The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said: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$$ whippin. That looks horrible. Stupid competition bbq.
Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.
Do I prefer it with the bark? Most certainly!
If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said:billt01 said:From Myrons JOS BBQ class:
Brisket Injection
· 32 oz boiling water
· 3 tblsp of Minors Beef Base (PASTE!)
· 3 tblsp of Minors Beef Au Juos (PASTE!)
Trim fat from brisket and inject with marinade. Let brisket rest for 1 hour and dust. Cook at 275 until temp reaches 195 and pull and let rest for 2 hours covered. After the 2nd hour remove point and cube into one inch sections and redust and cook with aujous for another 45 minutes. Remove ends and drizzle with agave nectar. Measure the box with a ruler and find the best cut for the width of the box. Cut brisket into pencil thin slices and dip back into HOTHOTHOT aujous before placing into the box. Make sure you line the bottom of the box with chopped brisket and place parsley around exposing the chop once the slices have been removed.
If someone served a bark-less brisket down here, they would likely get an a$$ whippin. That looks horrible. Stupid competition bbq.
Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.
Do I prefer it with the bark? Most certainly!
If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend.
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 -
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
-
bhedges1987 said:The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said:bhedges1987 said:The Cen-Tex Smoker said: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.
Ill eat barkless brisket, because I'm after the smoky, meaty Goodness.
Do I prefer it with the bark? Most certainly!
If trimming off fat from a cooked brisket gives you a dry product, you are doing something wrong my friend.
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.
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 -
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Ummmm, sorry tex, but looks like theres some missing here. Clearly not 360 degrees.
Little Rock, AR
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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 -
The Cen-Tex Smoker said:This is a Franklin brisket-
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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 -
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. -
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.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:SGH said: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:The Cen-Tex Smoker said:SGH said:Here is my attempt at 360 degree bark.Keepin' It Weird in The ATX FBTX
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