Brisket advice from Myron

SGH said:

Focker said:

I must be covfefe'd, are all these brisket pics supposed to look good? 

They all look burnt don't they

Shoe leather texture comes to mind.  
I am covfefe'd. 

bhedges1987 said:

Biggreenpharmacist said:

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..........

You sure that's not a boneless rib roast?

Definitely a step up!
Someday, you'll learn. 
Baby steps. 

Biggreenpharmacist said:

bhedges1987 said:

Biggreenpharmacist said:

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..........

You sure that's not a boneless rib roast?

That dude brought a small prime packer to my camp and I cooked it overnight for him to take to his sons birthday. He sent me that pic. I just shook my head. 

love the fat pencil

Biggreenpharmacist said:

Ummmm, sorry tex, but looks like theres some missing here. Clearly not 360 degrees. 

I really wasn't all that happy with the bark on that brisket. That section wasn't bad, but further back didn't make me happy.

@Jcl5150 - for the record, there is no sure fire method unless you have a truly consistent supplier and learn from repetitively dialing in the process.  The above said, I have hosed up many but feel that at least now I can minimize the damages and usually achieve a solid and enjoyable out-come.  
PM sent-but there is nothing there that is the holy grail.  Just all the things you will see in threads here and on other sites.  
Above all, have fun and enjoy the cook.

Put 'er on at 5:45pm, pulled at 9:45am, probed perfectly.  Flat going in the cooler, Point cubed, going back on the egg. Thanks for the tips @lousubcap

lousubcap said:

Great looking meteorite.  I will withhold comment on the point sacrifice
All in good fun.

Sorry man, I love me some burnt squares!

Man that looks good.

thetrim said:

Nice looking roast beef on this thread

Hard to beat good pot roast. 

FWIW, people that kill it on the circuit don't necessarily make something you would love to eat...is often like the " For looks" towels and pillows people have in their home....look at a woman that wears way to much make up, without her make up...GASP

bhedges1987 said:

lkapigian said:

FWIW, people that kill it on the circuit don't necessarily make something you would love to eat...is often like the " For looks" towels and pillows people have in their home....look at a woman that wears way to much make up, without her make up...GASP

I know a lot of folks say that but, I'm not sure I agree with that. How can so many judges be wrong. They kill it on the circuit because they hit flavors the majority of people enjoy tasting. Not everybody enjoys it, but apparently the majority do. 

Flavor, texture and appearance are what's judged. You can't win on appearance only. 

I hear you for sure, but taste is a small part of the judging and its 1 bite...then you have guys like Franklin ( not saying his food is great) that can't even place in a competition . Like any " subjective sport".  These guys know what the Judges , not necessarily you and I , want....

I will add that whenever I have been to one and there is a " peoples choice awards " along with the regular judging, I have not seen 1 team win in regular judging and peoples choice ...none the less anybody cooking is a winner in my book 

billt01 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. 

He had been awarded >$200K for that dry, smokeless pot roast

Well deserved, im sure. Im not in to comp style bbq. You show me brisket with no bark or ribs with parkay margarine and grape jelly on them, im out. 

Biggreenpharmacist said:

Not into grape jelly but rubbing a pork butt with parkay before applying your rub works GREAT!

Totally agree ...and or bacon fat

bhedges1987 said:

I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

Sucks to be one of those who don't experience all the pleasures of American Q.

As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"

Im not sure what got you so wound up over this but I didnt say you shouldnt be in to it. 

The Cen-Tex Smoker said:

bhedges1987 said:

I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. 

Sucks to be one of those who don't experience all the pleasures of American Q.

As Anthony Bourdain said "If im going to a city to experience a variety of BBQ and all it has to offer im picking Kansas City" , "if I can only have one bite of BBQ I'm picking North Carolina whole hog"

You gotta cook briskets fatcap up and all bbq except mine and franklins sucks!

Thats harsh there tex.