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Brisket advice from Myron

135

Comments

  • danv23
    danv23 Posts: 964
    The Cen-Tex Smoker said:
    This is a Franklin brisket-


    Good LORD

    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 - Blaze 5 Burner
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  • Hans61
    Hans61 Posts: 3,901
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • danv23
    danv23 Posts: 964
    Hans61 said:
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?
    I was going to until I read 300-350 cooking temps. I just can't do that.

    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 - Blaze 5 Burner
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    danv23 said:
    Hans61 said:
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?
    I was going to until I read 300-350 cooking temps. I just can't do that.
    Most of the stuff you see from him and the other bbq pitmaster type folks are competition recipes. Myron cooks hot and fast/foils/injects/puts in pans with liquid, adds steam etc all in the quest of desired flavor and texture. All good but different than something you would cook for dinner. I'm sure he cooks a mean traditional brisket too but you don't see that as much on the interweb. 
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    SGH said:
    Here is my attempt at 360 degree bark. 

    Fail
    Pass or fail?

    If this one fails I'm throwing in the towel ;)

    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. 

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  • thetrim
    thetrim Posts: 11,387
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    The Cen-Tex Smoker said:
    SGH said:
    Here is my attempt at 360 degree bark. 

    Fail
    Pass or fail?

    If this one fails I'm throwing in the towel ;)
    Dude...
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,988
    edited June 2017
    The Cen-Tex Smoker said:
    SGH said:
    Pass or fail?

    If this one fails I'm throwing in the towel ;)
    Dude...
    Brother Tex, the above Brisket is easily the best one that I ever made. What's weird about it though is it was a pretty small Brisket. I didn't trim it nor did I do any voodoo. I simply opened the pack, put a but load of pepper and a pinch of salt on it, threw it on the BGE at 225 and let it go. I didn't even temp it. Wrapped it when it hit the color I wanted and called it a day when it felt loose. 
    I'm starting to think that the simpler the better. 

     Note. It was a 15 pound SRF Gold. 

    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. 

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  • lousubcap
    lousubcap Posts: 36,745
    @SGH- time to throw the BS flag.  A small 15 lb SRF Gold-no wonder you can travel the Caribbean searching for islands to buy with Ron's $$.  No way I could be so cavalier with a SRF gold.  Regardless, that's an amazing bark right there. All good on a Saturday night.  
    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    *note indeed :).


    Keepin' It Weird in The ATX FBTX
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  • slovelad
    slovelad Posts: 1,742
    SGH said:
    The Cen-Tex Smoker said:
    SGH said:
    Pass or fail?

    If this one fails I'm throwing in the towel ;)
    Dude...
    Brother Tex, the above Brisket is easily the best one that I ever made. What's weird about it though is it was a pretty small Brisket. I didn't trim it nor did I do any voodoo. I simply opened the pack, put a but load of pepper and a pinch of salt on it, threw it on the BGE at 225 and let it go. I didn't even temp it. Wrapped it when it hit the color I wanted and called it a day when it felt loose. 
    I'm starting to think that the simpler the better. 

     Note. It was a 15 pound SRF Gold. 
    That's like telling a story and saying at the end ... and then I found $100... haha 
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  • SGH
    SGH Posts: 28,988
    lousubcap said:
     No way I could be so cavalier with a SRF gold.  
    Normally I'm not either. I usually watch them like a hawk, baby them as if they were solid gold. 
    However on that particular day I was very sick and running a real high fever. Just didn't feel up to doing my usual ritual. But with that said, the care free Brisket turned out to be my best. Maybe the Gods were just merciful that day. 
    And thanks for the thumbs up ole buddy. 

    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. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    slovelad said:
    SGH said:
    The Cen-Tex Smoker said:
    SGH said:
    Pass or fail?

    If this one fails I'm throwing in the towel ;)
    Dude...
    Brother Tex, the above Brisket is easily the best one that I ever made. What's weird about it though is it was a pretty small Brisket. I didn't trim it nor did I do any voodoo. I simply opened the pack, put a but load of pepper and a pinch of salt on it, threw it on the BGE at 225 and let it go. I didn't even temp it. Wrapped it when it hit the color I wanted and called it a day when it felt loose. 
    I'm starting to think that the simpler the better. 

     Note. It was a 15 pound SRF Gold. 
    That's like telling a story and saying at the end ... and then I found $100... haha 
    The guy is a story telling wizard. Pure Genius 
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,988
    edited June 2017
    The Cen-Tex Smoker said:
    The guy is a story telling wizard. Pure Genius 
    I'm a pretty accomplished song writer as well ;)

    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. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Friend, I just licked my screen. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I cant get but 240 degrees, but get a killer smoke ring. 



    Little Rock, AR

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    SGH said:
    The Cen-Tex Smoker said:
    The guy is a story telling wizard. Pure Genius 
    I'm a pretty accomplished song writer as well ;)
    I can't wait to hear a few
    Keepin' It Weird in The ATX FBTX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    The Cen-Tex Smoker said:
    Biggreenpharmacist said:
    I cant get but 240 degrees, but get a killer smoke ring. 



    Whoa!  Nice
    I dont cook many briskets. Last one I cooked for an LSU friend of mine. He took it home and cut it into pencil thick slices..........




    Little Rock, AR

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    It didnt have but 227 degrees of bark. That damn up facing fatcap gets me every time. 

    Little Rock, AR

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Who is this @sgh and @The Cen-Tex Smoker that are telling people how to cook brisket?   WTF?  


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Mattman3969 said:
    Who is this @sgh and @The Cen-Tex Smoker that are telling people how to cook brisket?   WTF?  

    They are the brisket guys from big apple bbq tutorial. 

    Little Rock, AR

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  • SGH
    SGH Posts: 28,988
    Mattman3969 said:
    Who is this @sgh and @The Cen-Tex Smoker that are telling people how to cook brisket?   WTF?  

    Brother 3969, I was asking myself the same thing. Who does that Texan think that he is ;)

    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. 

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  • DoubleEgger
    DoubleEgger Posts: 19,164
    Biggreenpharmacist said:
    Mattman3969 said:
    Who is this @sgh and @The Cen-Tex Smoker that are telling people how to cook brisket?   WTF?  

    They are the brisket guys from big apple bbq tutorial. 
    Bravo sir
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    A few from SGH's last album:

    I love you honey, but I'd rather have Ron's money.
    One smoke over the line, Sweet Jesus.
    Smoke on the water (aka big unit by the bayou)
    She's got legs (and she knows how to cook 'em)
    Hunk a hunk a hunk of burnin' lump



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  • Focker
    Focker Posts: 8,364
    I must be covfefe'd, are all these brisket pics supposed to look good? 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • DoubleEgger
    DoubleEgger Posts: 19,164
    Spaightlabs said:
    A few from SGH's last album:

    I love you honey, but I'd rather have Ron's money.
    One smoke over the line, Sweet Jesus.
    Smoke on the water (aka big unit by the bayou)
    She's got legs (and she knows how to cook 'em)
    Hunk a hunk a hunk of burnin' lump



    You forgot Sweet Anus of Mine 
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  • SGH
    SGH Posts: 28,988
    Focker said:
    I must be covfefe'd, are all these brisket pics supposed to look good? 
    They all look burnt don't they =)

    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. 

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  • ElkhornHusker
    ElkhornHusker Posts: 493
    Hans61 said:
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?

    Hans61 said
    I have 360 degree bark until I start carving and the fat cap slides off like melted butter

    anyone try the Myron method before this thread went off point?
    I did for my 1st attemp, it was ok, not great.  I would try again.
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • lousubcap
    lousubcap Posts: 36,745
    @Focker- Nope.  I have it on good authority that every one tasted great, pics be da-ned.  The bark was especially full of flavor and the underlying beef was off the charts.  Sometimes the gods are quite benevolent and it just happened to occur on NBD, coincidence??  
    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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