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Anyone Watch the Cooks Country Episode on Brisket?

Kman
Kman Posts: 7
in EggHead Forum
They claim they spent 2 years and 500 lbs of brisket perfecting the recipe. The brisket was a whole one about 11-12 lbs initially roasted fat cap down. They placed 2 layers of 58 (116 total) unlit briquettes around the perimeter of a Weber kettle to where they almost formed a 360 degree circle. Some lit ones were put on top of one end along with some wood chips. At about five hours the brisket was at 170 and then placed in foil. At this point the coals were replenished. They said it would take a couple more hours to reach 205. 
I didn't see any reference to dome temperature during the cook. This would certainly have a major effect on how long it took. Their only goal was to cook to 205. The final product certainly looked tender and juicy.
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    I didn’t see the show, but that kind of sounds like the “fuse method” I’ve heard about that’s designed to cook low and slow.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • stlcharcoal
    stlcharcoal Posts: 4,759
    Same people that say the BGE and lump charcoal are both wastes of money.  Used to love both shows, but anytime it's a Mexican or BBQ themed show, I don't bother watching it.  They're good for homestyle / continental, country food, and that's about it.  They've really gotten away from the science too.  It's tough to watch since they ousted CK.
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  • SonVolt
    SonVolt Posts: 3,316
    edited August 2019
    Big fan of Cook's Illustrated and ATK but you have to consider their audience when they make recommendations or develop recipes for grilling/smoking.  They're typically interpreted through the lens of someone from Chicago or NY trying to duplicate a specific technique without the luxury of space or hardware. 

    #TeamKimball
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • HeavyG
    HeavyG Posts: 10,380
    stlcharcoal said:
    Same people that say the BGE and lump charcoal are both wastes of money.  Used to love both shows, but anytime it's a Mexican or BBQ themed show, I don't bother watching it.  They're good for homestyle / continental, country food, and that's about it.  They've really gotten away from the science too.  It's tough to watch since they ousted CK.
    For fans of CK (like myself) after being forced out of CI/ATK/CC he restarted his empire with "Milk Street" which follows a similar formula as CI/ATK/CC and he has the magazine/tv show/cookbooks.

    Milk Street takes a look at food/recipes from around the globe rather than telling us about Aunt Nellies favorite cornbread recipe a la CC.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • stlcharcoal
    stlcharcoal Posts: 4,759
    HeavyG said:
    stlcharcoal said:
    Same people that say the BGE and lump charcoal are both wastes of money.  Used to love both shows, but anytime it's a Mexican or BBQ themed show, I don't bother watching it.  They're good for homestyle / continental, country food, and that's about it.  They've really gotten away from the science too.  It's tough to watch since they ousted CK.
    For fans of CK (like myself) after being forced out of CI/ATK/CC he restarted his empire with "Milk Street" which follows a similar formula as CI/ATK/CC and he has the magazine/tv show/cookbooks.

    Milk Street takes a look at food/recipes from around the globe rather than telling us about Aunt Nellies favorite cornbread recipe a la CC.
    Yep!  It's not on as much with our PBS station, but I have caught a few episodes.

    Apparently ATK is suing him for ripping off their format (which he created), and he filed counter suit saying they are defaming him. 
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  • SonVolt
    SonVolt Posts: 3,316
    Suit was settled last week I believe... both parties just agreed to drop it.  I like Mike Street mag too, just wish every amazing sounding ethnic recipe from the article wasn't simplified/bastardized to use chicken thighs in the recipe.   It's not like lamb is some exotic ingredient only found in Tangier... 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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