The Official Brisket Thread

[falafel]

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.

[Joe Public]

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.

[mtnbiker]

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.

[Jeff Lebowski]

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.

[Now who’s the dean?]

The Official Brisket Thread

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 I’m guessing I’d like it for brisket too [emoji15]

[Jeff Lebowski]

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 [emoji15]

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!

[All-American]

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.

[Tim]

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?

[CJF]

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.

[Jarid in Cedar]

Dinner tonight

[CJF]

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

edit....never mind. I missed the second picture.

[Bo Diddley]

Looks delicious!

[Jarid in Cedar]

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.

[Jeff Lebowski]

Looks great!

I cooked two briskets today. And I used the pink butcher paper technique. Took longer than my normal foil technique.

[Bo Diddley]

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.