Still My Nemesis

I'm by no means a Centex or Cazzy, but I've made many mistakes.  I've cut my teeth on mostly choice briskets until recently with Costco primes.  

Keep at it buddy, you'll get it.  

The journey is most of the fun, in my view, although actually nailing a brisket is pretty friggin awesome as well.

pgprescott said:

It is shocking to me how many of the new egg owners that we deal with rush right into cooking a brisket flat no less???? 

AND THEN THEY BOIL IT!

pgprescott said:

It is shocking to me how many of the new egg owners that we deal with rush right into cooking a brisket flat no less???? I always advise poultry and pork until they have at least gained a level of competence with the egg. They just do not understand the what they are up against. They often rush out and buy an inferior grade of brisket and proceed to frustrate themselves

Solid advising for new eggers.  

cazzy said:

pgprescott said:

It is shocking to me how many of the new egg owners that we deal with rush right into cooking a brisket flat no less???? I always advise poultry and pork until they have at least gained a level of competence with the egg. They just do not understand the what they are up against. They often rush out and buy an inferior grade of brisket and proceed to frustrate themselves

Great advice!  IMO, the first cook should almost always be a Boston Butt.  It's the easiest and most unchallenging cook there is, so it's perfect for someone new to the egg or BBQ game.

Well and let's be honest, some people never get much beyond this.  Some folks have and always will be the "path of least resistance" types.

And when all else fails just keep in mind...it'll all make a turd. 

theyolksonyou said:

JohnInCarolina said:

cazzy said:

pgprescott said:

It is shocking to me how many of the new egg owners that we deal with rush right into cooking a brisket flat no less???? I always advise poultry and pork until they have at least gained a level of competence with the egg. They just do not understand the what they are up against. They often rush out and buy an inferior grade of brisket and proceed to frustrate themselves

Great advice!  IMO, the first cook should almost always be a Boston Butt.  It's the easiest and most unchallenging cook there is, so it's perfect for someone new to the egg or BBQ game.

Well and let's be honest, some people never get much beyond this.  Some folks have and always will be the "path of least resistance" types.

Or the "If you don't like this, you are a**** idiot" camp. 

FTFU

The Cen-Tex Smoker said:

Focker said:

The Cen-Tex Smoker said:

That is a great looking PR but it's just not the same. I don't eat a lot of brisket anymore but I still enjoy cooking them for others and I still very much appreciate the great bites I get at our local spots from time to time. Something magic about the perfect bark/salt/fat ratios and it's hard to do. I think that is where the chase lies with most. Telling someone to cook a prime rib with mashed potatoes because they can't nail a brisket is like telling someone to cook a pork chop with applesauce if they don't know how to do a shoulder. 

No sir, you're using a poor analogy.
Loins and shoulders are both actually great cuts, like PR, unlike brisket...which was my point.

Those ratios you speak of pertain to cooking in general bud.  I don't see the magic in brisket, that is all.  And I've cooked, and viewed enough pics from posts through the years to lead to that conclusion.  My money, time, and effort is best used elsewhere.  It simply doesn't do anything for me, it's one dimensional.  

I know I'm in the minority, but if I were to come down there, which I will at some point, waiting at Franklins wouldn't be at the top of my foodie list in Austin.  

Whatever floats your boat, it's all gravy. 
But it's okay to quit brisket.

I agree that it is ok to quit. Most people do when they can't get it right. I guess my point was he was asking for help to get better. The fact you don't like it is fine. I don't like eating it much either these days. A lot of years chasing so I've kind of had my fill. I still like helping others that are interested in trying to get better. It's a long way from making chicken salad from chicken sh*t. A perfect brisket is the holy grail for many people who want to be good at doing bbq. It's still a ton of fun to nail one even after all the years of doing them. 

For the record I have gotten it right, and still quit.

For me, I like to follow recipes, but ad lib too.  Or learn the techniques, flavor bases, and create your own, like stir frying.

But repeatablility, consistency is huge.  This is where the cut itself, and cooking technique, come into play.  The trim job alone, speaks volumes about what you're getting into.  

Age, smoke a PR until it hits 120, rest, slice, done.
No silly brisket jiggle, no hanging a slice on a knife for a good measure fallacy.  No probe until it feels like butter nonsense.  Foil, no foil, paper, how long to ftc....and you thought the nonsense was over after the cook. lol      

If you cook ten briskets, and are lucky to only nail one, why go through the trouble of beating your head on the wall, hoping the brisket gods show mercy?

Serving yourself, family, friends, guests, boot leather 9/10 times sucks.
In a way, I'm helping. 

The Cen-Tex Smoker said:

Focker said:

The Cen-Tex Smoker said:

That is a great looking PR but it's just not the same. I don't eat a lot of brisket anymore but I still enjoy cooking them for others and I still very much appreciate the great bites I get at our local spots from time to time. Something magic about the perfect bark/salt/fat ratios and it's hard to do. I think that is where the chase lies with most. Telling someone to cook a prime rib with mashed potatoes because they can't nail a brisket is like telling someone to cook a pork chop with applesauce if they don't know how to do a shoulder. 

No sir, you're using a poor analogy.
Loins and shoulders are both actually great cuts, like PR, unlike brisket...which was my point.

Those ratios you speak of pertain to cooking in general bud.  I don't see the magic in brisket, that is all.  And I've cooked, and viewed enough pics from posts through the years to lead to that conclusion.  My money, time, and effort is best used elsewhere.  It simply doesn't do anything for me, it's one dimensional.  

I know I'm in the minority, but if I were to come down there, which I will at some point, waiting at Franklins wouldn't be at the top of my foodie list in Austin.  

Whatever floats your boat, it's all gravy. 
But it's okay to quit brisket.

I agree that it is ok to quit. Most people do when they can't get it right. I guess my point was he was asking for help to get better. The fact you don't like it is fine. I don't like eating it much either these days. A lot of years chasing so I've kind of had my fill. I still like helping others that are interested in trying to get better. It's a long way from making chicken salad from chicken sh*t. A perfect brisket is the holy grail for many people who want to be good at doing bbq. It's still a ton of fun to nail one even after all the years of doing them. 

Kind of reminds me of why they invented Participation Trophies.  It was too hard and too competitive, so June said "hey, let's give little Johnny a trophy so he doesn't quit and go play Dungeons & Dragons in his basement."

So, if it gets a wittle tough, smoke a BB or in Focker's case...a Prime Rib.

Focker said:

The Cen-Tex Smoker said:

Focker said:

The Cen-Tex Smoker said:

That is a great looking PR but it's just not the same. I don't eat a lot of brisket anymore but I still enjoy cooking them for others and I still very much appreciate the great bites I get at our local spots from time to time. Something magic about the perfect bark/salt/fat ratios and it's hard to do. I think that is where the chase lies with most. Telling someone to cook a prime rib with mashed potatoes because they can't nail a brisket is like telling someone to cook a pork chop with applesauce if they don't know how to do a shoulder. 

No sir, you're using a poor analogy.
Loins and shoulders are both actually great cuts, like PR, unlike brisket...which was my point.

Those ratios you speak of pertain to cooking in general bud.  I don't see the magic in brisket, that is all.  And I've cooked, and viewed enough pics from posts through the years to lead to that conclusion.  My money, time, and effort is best used elsewhere.  It simply doesn't do anything for me, it's one dimensional.  

I know I'm in the minority, but if I were to come down there, which I will at some point, waiting at Franklins wouldn't be at the top of my foodie list in Austin.  

Whatever floats your boat, it's all gravy. 
But it's okay to quit brisket.

I agree that it is ok to quit. Most people do when they can't get it right. I guess my point was he was asking for help to get better. The fact you don't like it is fine. I don't like eating it much either these days. A lot of years chasing so I've kind of had my fill. I still like helping others that are interested in trying to get better. It's a long way from making chicken salad from chicken sh*t. A perfect brisket is the holy grail for many people who want to be good at doing bbq. It's still a ton of fun to nail one even after all the years of doing them. 

For the record I have gotten it right, and still quit.

For me, I like to follow recipes, but ad lib too.  Or learn the techniques, flavor bases, and create your own, like stir frying.

But repeatablility, consistency is huge.  This is where the cut itself, and cooking technique, come into play.  The trim job alone, speaks volumes about what you're getting into.  

Age, smoke a PR until it hits 120, rest, slice, done.
No silly brisket jiggle, no hanging a slice on a knife for a good measure.  No probe until it feels like butter nonsense.  Foil, no foil, paper, how long to ftc....and you thought the nonsense was over after the cook. lol      

If you cook ten briskets, and are lucky to only nail one, why go through the trouble of beating your head on the wall, hoping the brisket gods show mercy?

Serving yourself, family, friends, guests, shoe leather 9/10 times sucks.
In a way, I'm helping. 

Ha!  That would suck. I get it. 

Would love to see a highlight reel of all these nailed briskets.

From what I recall, the Brisket Throwdown post didn't make me a believer. 

Post 'em up!

Focker said:

JohnInCarolina said:

The point is to learn and gradually get better.   The fact that it's not easy is part of what makes it rewarding, at least in my opinion.  

If after years trying 9/10 are still coming out lousy, well, sometimes it is the Indian and not the arrow.

Let me guess, you're nailing 9 out of 10 right?

Hardly, it's just that 9/10 are a long way from  shoe leather.  I've learned a lot and, on average, my briskets are now a lot better than they were when I started.  That's all.  It probably helps that I'm not a complete idiot.

ColtsFan said:

@tarheelmatt Costco Prime. Wrapped in paper at 165. Pulled at 205, FTC for 2 hours 

YBMV, but 205 is usually too far for brisket I do.  Normally, the fattier/better they are, the lower temp to done.  My cheaty brisket in the other thread was an SRF black, and it came off at 189F (wrapped in paper at 160ish). 

http://eggheadforum.com/discussion/comment/2169625#Comment_2169625

I am also a strong advocate of a water pan.  I started using them for plate ribs, and find it makes a real difference. Injecting, however, is heresy (though I'll still have a bite if you don't tell me).

You might just start giving em a shake at 190 and keep testing til it feels right. 

Good luck.  It's a trickey one to get right. 

Didn't get pics of the pemmican I made with the point.

Let's see that perfect doneness/nonsense indicator hanging pic again @Cazzy.