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The Official Brisket Thread

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  • old_gregg
    replied
    he's a weird guy. pretty awkward in all the tv stuff i've seen him in. when he did kimmel it was painful.

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  • Drunk Tank
    replied
    A new video from Aaron Franklin's PBS series. Thought it was pretty interesting.

    http://video.pbs.org/video/2365494916/

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  • Joe Public
    replied
    Originally posted by FN Phat View Post
    Chop the drier meat for a mean brisket sammich.
    Exactly. Or for brisket quesadillas, or to add to baked beans, or . . .

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  • kccougar
    replied
    Originally posted by FN Phat View Post
    Chop the drier meat for a mean brisket sammich.
    Leftovers in the fridge for exactly that.

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  • FN Phat
    replied
    Originally posted by kccougar View Post
    Best one I've done so far. The thinnest end of my flat still comes out drier than I would like, even with injecting, but there's probably not much that can be done about that. I served the brisket on three plates - from leanest to fattiest - and everyone loved their choice so overall it was very good. I'll have to try again when I can pull it out of the oven closer to 200 degrees and see if that makes any difference. My brother left me a jar of his homemade mustard sauce the last time he visited - I love just a touch of it on my brisket.
    Chop the drier meat for a mean brisket sammich.

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  • kccougar
    replied
    Best one I've done so far. The thinnest end of my flat still comes out drier than I would like, even with injecting, but there's probably not much that can be done about that. I served the brisket on three plates - from leanest to fattiest - and everyone loved their choice so overall it was very good. I'll have to try again when I can pull it out of the oven closer to 200 degrees and see if that makes any difference. My brother left me a jar of his homemade mustard sauce the last time he visited - I love just a touch of it on my brisket.

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  • FN Phat
    replied
    ...and?

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  • kccougar
    replied
    Crap. Didn't skip out early enough from church and the meat got to 205 before I could turn off the oven. I hope it isn't too done.

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  • Joe Public
    replied
    Lots of people inject and rub the night before, KC. Like others have said, there isn't anything wrong with it. Regarding final temp, I've had 202F degrees be the magic number for me. N=1. I go by probe tenderness now and just verify with the thermometer.

    The brisket a few posts up was probably 205F when I took it off. It was still great. I would have failed the finger test in a competition, but we like it more tender at home anyway and were very happy. I could still cut slices easily without the meat shredding under the knife.

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  • Moliere
    replied
    Well I'll be

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  • Jeff Lebowski
    replied
    Originally posted by Moliere View Post
    200 internal seems a bit high. I'd check it at least at 190 and see if it's done and then every so often until it's ready. I don't think I've ever had a brisket make it to 200 before being ready, typically I'm around 195 but can be as low as 190. Otherwise the plan sounds bullet proof.
    http://amazingribs.com/recipes/beef/texas_brisket.html

    The rest of us have to rely on temperature, and despite their bravado, the top pitmasters on the competition circuit all use digital thermometers to help them. A lot will depend on the quality of the meat, how moist the air is in the cooker, if you injected, and how long you crutched. I've heard skilled cooks tell me every number from 195 to 205°F. A lot of top competitors swear by 203°F, and I have noticed that something magic does seem to happen at this number. At this temp, the thermometer probe glides in effortlessly, like buttah (once it gets through the bark). If it never gets tender, pull it off before it hits 205°F.

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  • Moliere
    replied
    200 internal seems a bit high. I'd check it at least at 190 and see if it's done and then every so often until it's ready. I don't think I've ever had a brisket make it to 200 before being ready, typically I'm around 195 but can be as low as 190. Otherwise the plan sounds bullet proof.

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  • Jeff Lebowski
    replied
    Originally posted by kccougar View Post
    I bought some Butcher BBQ Prime Brisket Injection from BBQ Pit Stop in Lehi that I'm going to try.
    Originally posted by kccougar View Post
    I also have some Black Ops rub. I think several people here have said they like it. Either that or Ploughboy's Bovine Bold.


    That is my standard combo.

    Next time I am going to try the Aaron Franklin method for the rub. 50/50 mix of kosher salt and coarse-ground black pepper. Just to see how it turns out.

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  • TripletDaddy
    replied
    Butchers inside, black ops outside. Good combo!

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  • kccougar
    replied
    Originally posted by Jeff Lebowski View Post
    Your technique is fine. And no prob letting it sit overnight.

    What injection are you using?
    I also have some Black Ops rub. I think several people here have said they like it. Either that or Ploughboy's Bovine Bold.

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