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Brisket..... How I do it.

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Comments

  • thetrim
    thetrim Posts: 11,357
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    dldawes1 said:
    Man, this original thread brings back memories. I remember my first brisket!!
    I remember my first boiled brisket.  Arby's circa 1988.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    BigreenGreg said:
    I’m going to roll with @The Cen-Tex Smoker detailed post from May. Looks good to me, thanks.
    Which one? Want to make sure I steer you right. 
    Keepin' It Weird in The ATX FBTX
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  • BigreenGreg
    BigreenGreg Posts: 581
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    “First time doing a brisket flameboss 200” is thread you gave a very comprehensive post for setup of a brisket cook. I put it on this morning at 6:00 am it’s already in the stall, should time out ok for a rest in the Yeti and dinner at 6:00 pm. It’s a 13# SRF Black I’ll be checking it at 200. Found it interesting that the better grade goes to higher temps usually. Thanks for the help.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • ThrasherIII
    ThrasherIII Posts: 252
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    Travis Thank you for the method it worked excellent. 
    7# flat choice from Kroger$2.99 a #
    Saturday
    lathered it up with yellow mustard 
    then mixed together equal parts of
    Coarse Sea Salt
    Coarse Ground Black pepper
    Coarse Ground Garlic 
    then coated the Brisket wrapped in press n Seal
    let rest overnight in the fridge
    Set the Egg up for an indirect (place setter feet up and wrapped in foil)
    at 0600 Sunday Morning removed the brisket from the fridge let sit to get room temp little over an hour while i lit the egg and stabilized it, hard as heck to see smoke when it is dark out. finally stabilized at 225 and stayed there for the next 10 hours.
    Placed the flat on the grate fat side up to smoke some at IT of 145 removed the flat and placed into pan with one bottle of allegro Regular, one Beer,and a whole chopped Vidalia(onion).
    then covered pan with foil closed the lid.
    The target temp was set at 205 the highest i ever got was 198 when it dropped back to 196 i probed the meat the probe went in like poking warm butter.
    then FTC the flat. for about 45 minutes. all 7#'s were devoured in no time.
    the only own side was it tasted a little salty. Again, Thank you Travis!!

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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    ThrasherIII said:
    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?
    Perfect!
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    Bump
    "I've made a note never to piss you two off." - Stike
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  • GregW
    GregW Posts: 2,677
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    This thread is never really gone. 
    I enjoy seeing it come back.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Nothing really matters anymore. 

    Carry on.
    ______________________________________________
    I love lamp..
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,036
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    This thread makes me a better cook every time read it!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • thetrim
    thetrim Posts: 11,357
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    I keep thinking this should be in the Off Topic section.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GoldenQ
    GoldenQ Posts: 566
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    I like it and refer to it sometimes.      
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    Just bored I guess - this thread hasn’t been bumped in 2020.  I still haven’t cooked a brisket worth much - decent, but most ended up in chili.  I may have to splurge on SRF and see what happens.  Hell - I’m spending about 25% of discretionary $ as normal while SIP, so this may be a good time. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    Bump
    "I've made a note never to piss you two off." - Stike
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  • thetrim
    thetrim Posts: 11,357
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    John, really???
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    thetrim said:
    John, really???

    "I've made a note never to piss you two off." - Stike
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  • thetrim
    thetrim Posts: 11,357
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    Please John, let's take it outside. 

    Please don't breathe new life into this thread....
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    thetrim said:
    Please John, let's take it outside. 

    Please don't breathe new life into this thread....
    This thread is one of the all time greats here.   It will always resurface from time to time.  Deal with it.  Embrace it. 
    "I've made a note never to piss you two off." - Stike
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  • thetrim
    thetrim Posts: 11,357
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    I thought you were against briskets done this way, or was it just briskets done in the instapot?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • sumoconnell
    sumoconnell Posts: 1,932
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    I like this method, but in use yohoo instead of Dr. Pepper.  
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    thetrim said:
    I thought you were against briskets done this way, or was it just briskets done in the instapot?
    Whatever gets you to the finish line is OK in my book.  Just don't tell me it's always cooking to the same temperature.  
    "I've made a note never to piss you two off." - Stike
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  • JRWhitee
    JRWhitee Posts: 5,678
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    IMO this is a good way to cook a brisket for Chili. When finished refrigerate the liquid and brisket overnite fat will harden for easy removal, I actually keep some, and the brisket will be easy to cube. The liquid makes a great base. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,036
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    This is now the most viewed active thread.  It is like the tortoise.  Just keeps on keepin on.  Makes me smile everytime I see it :)

    I think I might try a brisket this way sometime soon.  There has to be something to it.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • GoldenQ
    GoldenQ Posts: 566
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    I like it and use it or a slightly different version and get great brisket
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • JohnInCarolina
    JohnInCarolina Posts: 30,943
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    Bump.
    "I've made a note never to piss you two off." - Stike
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  • SGH
    SGH Posts: 28,791
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    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • frazzdaddy
    frazzdaddy Posts: 2,617
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    I like brisket. 
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • thetrim
    thetrim Posts: 11,357
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    Damn you all.

    Damn you all to hell!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Mickey
    Mickey Posts: 19,674
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    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). Plus a couple Pit Boss Pellet Smokers.   

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  • Mark_B_Good
    Mark_B_Good Posts: 1,516
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    travisstrick said:
    Correction, only on the top. Not the bottom.
    Travis, when you say bottom, you mean the fat side is down?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Bump
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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