Page 42 of 42 FirstFirst ... 32404142
Results 1,231 to 1,245 of 1245

Thread: The Official Brisket Thread

  1. #1231
    My Mic Sounds Nice falafel's Avatar
    Join Date
    Mar 2009
    Location
    Las Wegas!
    Posts
    31,141

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    Great video here from the brisket master, Aaron Franklin. Nice discussion of trimming and application of rub. After watching this I abandoned the commercial brisket rubs and started using the salt/pepper approach and never looked back. The majority of your flavor comes from the beef and smoke.

    That's great. I don't even smoke meats, but this kinda makes me wanna.
    Ain't it like most people, I'm no different. We love to talk on things we don't know about.

    "The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American

    GIVE 'EM HELL, BRIGHAM!

  2. #1232

    Default

    Quote Originally Posted by mtnbiker View Post
    I've tried that, and, call me heathen, don't like it as much. We still prefer the flavor we get with Spade L Ranch beef rub.



    If you want to play the subtle flavors game, just change up what pellets/wood you use. It's interesting what a difference that can make.
    Spade L Ranch is delicious on brisket and tri-tip.
    "What are you prepared to do?" - Jimmy Malone

    "What choice?" - Abe Petrovsky

  3. #1233
    it's all a blur mtnbiker's Avatar
    Join Date
    Mar 2009
    Location
    Utah
    Posts
    2,564

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    Lol. I don't care what you use. You seem awfully defensive sometimes.
    Ha ha, that's pretty funny, because I tend to get the vibe from your posts that your way is the best, and all others are inferior. That may not be your intent, but it comes across to me that way, so sometimes I push back a little. Peace.

  4. #1234
    Corporate lackey for Jesus Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    52,593

    Default

    Quote Originally Posted by mtnbiker View Post
    Ha ha, that's pretty funny, because I tend to get the vibe from your posts that your way is the best, and all others are inferior. That may not be your intent, but it comes across to me that way, so sometimes I push back a little. Peace.
    Like I said, overly defensive.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  5. #1235
    Pretty Good Guy Now whos the dean?'s Avatar
    Join Date
    Aug 2020
    Location
    Utah
    Posts
    260

    Default The Official Brisket Thread

    Quote Originally Posted by Jeff Lebowski View Post
    I don't care what you try. Just yanking your chain.
    Are these rules for brisket only or does it apply to prime rib, steaks etc? I love sweet balsamic marinades for steaks and Im guessing Id like it for brisket too
    Last edited by Now whos the dean?; 09-01-2020 at 02:30 PM.

  6. #1236
    Corporate lackey for Jesus Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    52,593

    Default

    Quote Originally Posted by Now who’s the dean? View Post
    Are these rules for brisket only or does it apply to prime rib, steaks etc? I love sweet balsamic marinades for steaks and I’m guessing I’d like it for brisket too
    I think for certain lean cuts/steaks it makes great sense. Love me some teriyaki sirloin kebabs for example. Doesn't make so much sense for fattier, slow-cooked cuts like briskets or roasts. But hey, knock yourself out!
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  7. #1237
    Princeps Inter Pares
    Join Date
    Nov 2008
    Posts
    12,464

    Default

    Quote Originally Posted by mtnbiker View Post
    Ha ha, that's pretty funny, because I tend to get the vibe from your posts that your way is the best, and all others are inferior. That may not be your intent, but it comes across to me that way, so sometimes I push back a little. Peace.
    In fairness, his way usually is best. I mean, you should try his pork recipe.
    τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν

  8. #1238
    Not Banned Tim's Avatar
    Join Date
    Nov 2008
    Location
    Fresno County, CA
    Posts
    4,387

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    I think for certain lean cuts/steaks it makes great sense. Love me some teriyaki sirloin kebabs for example. Doesn't make so much sense for fattier, slow-cooked cuts like briskets or roasts. But hey, knock yourself out!
    What’s your teriyaki sauce or marinade of choice?
    Visca Catalunya Lliure

  9. #1239

    Default

    Quote Originally Posted by Jeff Lebowski View Post
    I think for certain lean cuts/steaks it makes great sense. Love me some teriyaki sirloin kebabs for example. Doesn't make so much sense for fattier, slow-cooked cuts like briskets or roasts. But hey, knock yourself out!
    This is true. This is why Spade L is great on tri-tip but sounds awful on brisket. It’s the sugar content that blends really well with a leaner cut of a tip.
    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

  10. #1240
    CS Institutional Memory Jarid in Cedar's Avatar
    Join Date
    Jun 2009
    Location
    Up on western high
    Posts
    13,178

    Default

    Dinner tonight
    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

    -Rick Majerus

  11. #1241

    Default

    Looks tasty. Did you do a flat or a full packer?

    edit....never mind. I missed the second picture.
    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

  12. #1242

    Default

    Looks delicious!

  13. #1243
    CS Institutional Memory Jarid in Cedar's Avatar
    Join Date
    Jun 2009
    Location
    Up on western high
    Posts
    13,178

    Default

    Quote Originally Posted by CJF View Post
    Looks tasty. Did you do a flat or a full packer?
    .
    Full packer. 12 hour cook. Still struggle some with the end of the flat getting too dry, but this was my best effort to date.
    "The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."

    "They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."

    "I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."

    -Rick Majerus

  14. #1244
    Corporate lackey for Jesus Jeff Lebowski's Avatar
    Join Date
    Nov 2008
    Location
    The heart of the UC
    Posts
    52,593

    Default

    Looks great!

    I cooked two briskets today. And I used the pink butcher paper technique. Took longer than my normal foil technique.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  15. #1245

    Default

    Smoked a brisket last night, and returned to my salt and pepper roots. Cooked it flat side up like the Dude suggested somewhere. The bark was better this way.

    When I pulled it out to trim it before smoking it, it had some weird cuts in the meat that really weren't supposed to be there. I opened them to add in more rub.

    Very tasty.

    These seem to go like clockwork on their cook time. 5 hour smoke at 220, foil and finish for about 4 hours inside at 225. I pulled at 196, cooled for 15, then on hold for about 7 hours. I still need to buy cling wrap to use under my foil.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •