Brisket advice from Myron

I have a stick burner...complete different animal than a ceramic cooker. At least mine is...just saying...

Was he wearing an undershirt?  

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.

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! 

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.   

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.

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!

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.

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. 

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.

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 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.

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.

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 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! 

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...

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

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.

Fellows I'm sensing a little covfefe here  

SGH said:

Here is my attempt at 360 degree bark. 

Fail

SGH said:

The Cen-Tex Smoker 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