Brisket..... How I do it.

This may be the best item on the forum         at least the most entertaining

saluki2007 said:

GoldenQ said:

This may be the best item on the forum         at least the most entertaining

Clearly you haven't been down this rabbit hole.

https://eggheadforum.com/discussion/1179202/devastated/p1

Wow. @saluki2007 I didn't know this existed. I just lost half an hour of my life.

I just wanted to give thanks for the Travis method.  Tried it for the first time this weekend and it came out terrific.  I used an 11 pound choice packer cut brisket from HEB and the only downside was that it cooked much faster than anticipated (less than 6 hours).  I will try different variations moving forward, but this is a great place to start.

Obligatory.

Always get a smile when I see this on the front page. 

Mickey said:

Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy. 

He is, indeed. One of the great ones. 

SGH said:

Mickey said:

Got to see Travis last month in Florida and hope to see him next week when back in Seaside. Travis is a great guy. 

He is one of those fellows that you immediately take a liking to. Simply a great person👍

and proud owner of a 7 Year and Going Strong Thread........love to know the backstory of his avatar

GrateEggspectations said:

He sure doesn’t look like his profile photo. 

You mean there supposed to be the same?

Do you look like a table?

I wonder when the last time he checked in here was...

@GrateEggspectations  http://www.thesmokinggun.com/mugshots/celebrity/music/james-brown-04

GrateEggspectations said:

saluki2007 said:

@GrateEggspectations  http://www.thesmokinggun.com/mugshots/celebrity/music/james-brown-04

Wow. It’s amazing how much Travis looks like James Brown!

Uncanny, even.

Trolling..... how John does it. 

Man, this original thread brings back memories. I remember my first brisket!!

Is this still the preferred method for SRF black? 

I have been trying to figure out a couple of details on this method, all advice is good.
let me know if this is correct or where I should correct,
Roughly a 7# brisket (6.67)
cover with cheap yellow mustard
then cover with Equal parts
Sea salt (coarse)
coarse ground pepper
coarse garlic
wrap in press n seal let sit overnight 
now on day if cook
take meat out let it get to room temp 
meanwhile set up egg for long indirect cook
capture temp around 225-250
return to  kitchen chop up a vidalia onion 1/4 by 1/4
add 1 beer and 1 bottle of Allegro to a pan
let sit
once the fumes clear add the flavor wood 
with the temp at 225-250 place the brisket fat side up on the grill close lid once meat hits It of 145 place in pan with marinade and close lid
when meat hits temp of 190 remove and FTC for at least 1 hour?