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NC BBQ guy got my eyes on some Texas brisket. Advice

ColAngus
ColAngus Posts: 123
in Beef
I'm a born n bred Lexington BBQ type of guy. But as I've traveled around I've quickly learned that it's good, but there's lots of other great food out there.

I just got back from Austin TX for the first time and I had some of awesome BBQ brisket (and some burnt ends) and I don't wanna mess with no pork- at least for a while. 

Sorry for the word vomit... what I'm looking for is a few pointers or links to videos that will help. 

Also- is there any Mickey's Turbo version for brisket?!?!? 
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Comments

  • Boileregger
    Boileregger Posts: 614
    You made me think of a quote from John Oliver on the Daily Show where he ranked BBQ styles:

    1. Texas BBQ
    2. Kansas City BBQ
    3.  No BBQ
    4.  Carolina BBQ

     =) 

    But seriously, go to YouTube and search for Franklin BBQ videos, he gives all the best info.  I'd also recommend searching the forum and look for brisket masters like Cen-Tex.  Good luck!
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  • lousubcap
    lousubcap Posts: 36,661
    PM sent that may give you a solid base-line.  I recall that @Mickey has done turbo brisket but I can't help beyond that.  Maybe the forum ping will elicit a response.  
    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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  • Mickey
    Mickey Posts: 19,768

    TURBO  BRISKET


    BUY PRIME BRISKET AT COSTCO 


    DIRECT AT 300

    HALF DOZ OAK CHUNKS


    BUTT RUB IS GOOD


    CUT OUT ALL HARD FAT


    TRIM BOTTOM FAT TO 1/2 INCH


    INJECT WITH BEEF BROTH


    COOK FAT SIDE DOWN FOR 4 HOURS


    PUT IN ALUM PAN WITH FOIL TOP AND 


    START PROBING AFTER AN HOUR IN PAN


    COOK TILL PROBES LIKE BUTTER


    (14LB COOKED IN A LITTLE OVER 6.5 HOURS)


    Rest in a cooler double wrapped in foil and covered with towels or newspaper min 1 hour. Can go longer in cooler as long as temp is over 140 - likely up to 4 hours. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • johnnyp
    johnnyp Posts: 3,932
    ColAngus said:


    what I'm looking for is a few pointers or links to videos that will help. 

    BBQ with Franklin was a PBS show featuring the man himself.  Watch his videos.  He covers trimming, seasoning, wrapping, etc.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • UNCHeels08
    UNCHeels08 Posts: 116
    @Mickey I’m curious about this turbo brisket as I don’t like to do overnight cooks. In the covered foil pan part, do you not need to put any liquid in? Also is it just one injection in the point or flat?
    Raleigh, NC

    LBGE
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  • Mickey
    Mickey Posts: 19,768
    UNCHeels08 said:
    @Mickey I’m curious about this turbo brisket as I don’t like to do overnight cooks. In the covered foil pan part, do you not need to put any liquid in? Also is it just one injection in the point or flat?
    Like you i do NOT cook overnight anymore. Sold and gave away all wiring/ computers etc... No liquid in pan. Inject all the beef broth you can all over the brisket. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • ColAngus
    ColAngus Posts: 123
    THANK YOU FOLKS!!!!
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  • ColAngus
    ColAngus Posts: 123
    With this long, long cook- how many of you use a temperature control doohickey? 
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  • Foghorn
    Foghorn Posts: 10,223
    ColAngus said:
    With this long, long cook- how many of you use a temperature control doohickey? 
    I don't.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,661
    Another "don't with a controller".  But I do fire up the BGE a good 2-3 hours in advance of loading the protein so everything is stable at the start of the cook.  
    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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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Gonna try this...I have a controller but the most fun cooking brisket is enjoying adult beverages while waiting & I’m way too old for all nighters.  Thanks @Mickey   for sharing your experience with us. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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