The Official Brisket Thread

[CJF]

I have shared this story before, but I toured the pits and Blacks BBQ in Austin once. Briskets as far as the eye could see and they looked like they were almost done. They told me it was all for the next day.

I‘ve missed that. That sounds like a cool opportunity. I’d love to do something like that. Brisket holds really well. I work hard to get a bark, so I put my briskets on a cooling rack in a hotel pan, pour is a bit of broth, cover the pan with plastic wrap and then foil. I use those broth/drippings to paint each slice. Really increases the intensity of the flavor. What’s left over of the dripping goes into my bbq sauce.

[mtnbiker]

I‘ve missed that. That sounds like a cool opportunity. I’d love to do something like that. Brisket holds really well. I work hard to get a bark, so I put my briskets on a cooling rack in a hotel pan, pour is a bit of broth, cover the pan with plastic wrap and then foil. I use those broth/drippings to paint each slice. Really increases the intensity of the flavor. What’s left over of the dripping goes into my bbq sauce.

My wife makes gravy out of the brisket drippings. So delicious.

[Pelado]

I also use a rack this size:

http://www.amazon.com/gp/product/B00...rch_detailpage

This fits right in the bottom of the pan. Or better yet, get two of these:

http://www.amazon.com/Heavy-duty-Coo...=cooling+racks

and they can double for use in half-size pans when you do pork butt.

I like the rack technique and have used it quite a bit. My biggest problem with it is that it seems impossible to properly clean the racks after they've been under brisket or pork butt for 12 hours.

Since I don't have welder money, I'm not going to just buy a new set for every cook.

Any tricks for getting them clean? Is there a brand that cleans up better than the ones I've got?


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[Jeff Lebowski]

I like the rack technique and have used it quite a bit. My biggest problem with it is that it seems impossible to properly clean the racks after they've been under brisket or pork butt for 12 hours.

Since I don't have welder money, I'm not going to just buy a new set for every cook.

Any tricks for getting them clean? Is there a brand that cleans up better than the ones I've got?


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Brush, soap, hot water.

[old_gregg]

jeffrey lebowski what size steamer pan do you use for your standard brisket cook?

[Jeff Lebowski]

jeffrey lebowski what size steamer pan do you use for your standard brisket cook?

Full size. If you happen to have a Sams Club membership, they sell them there (along with a ton of other great catering supplies). Some Costcos carry them as well.

[Bo Diddley]

Did another brisket today. I rubbed with brown sugar followed by Montreal Steak seasoning. It turned out pretty good.

[Jeff Lebowski]

Did another brisket today. I rubbed with brown sugar followed by Montreal Steak seasoning. It turned out pretty good.

Brown sugar on a brisket?

Dude, I’m not sure we can be friends anymore.

[Now who’s the dean?]

Brown sugar on a brisket?

Dude, I’m not sure we can be friends anymore.

Isn’t brown sugar an ingredient in lots of brisket rubs?

[Jeff Lebowski]

Isn’t brown sugar an ingredient in lots of brisket rubs?

No. You are confusing cows with pigs.

[Bo Diddley]

Brown sugar on a brisket?

Dude, I’m not sure we can be friends anymore.

Hey, I likes me some sweet meats.

It was tasty. I've got some vacuum packed leftovers if you want to give it a go.

[Now who’s the dean?]

No. You are confusing cows with pigs.

Wow. Some googling has shown me this is a whole new battle front I never knew existed. Very strong opinions on adding sugar to brisket rubs.

[Jeff Lebowski]

Wow. Some googling has shown me this is a whole new battle front I never knew existed. Very strong opinions on adding sugar to brisket rubs.

The best rub for a brisket is a simple 50/50 mix of kosher salt and coarse ground black pepper. Maybe some dried garlic. See recommendations by Aaron Franklin and all the other world-class brisket experts. I don't recall ever seeing sugar in a commercial brisket rub. That Montreal Steak seasoning that was mentioned does not have sugar. Beef tastes best with savory spices.

Pork, of course, is an entirely different story.

[old_gregg]

Full size. If you happen to have a Sams Club membership, they sell them there (along with a ton of other great catering supplies). Some Costcos carry them as well.

these things are the truth. just threw on a 16lb prime from costco ($55?!). s&p and yellow mustard to bind. rack inside the steamer pan.

[Jeff Lebowski]

these things are the truth. just threw on a 16lb prime from costco ($55?!). s&p and yellow mustard to bind. rack inside the steamer pan.

Olive oil works as a binder. However, I find the meat is generally moist enough that you don't really need a binder.