Brisket Instructions
- Thread starter Sark2Texas
- Start date
Might have to call around. I'm in Houston and usually get mine at Costco or Central Market. Honestly, if I find a prime I really like I buy it. The time and effort that goes into the process justifies it in my book. LHR and others should be able to stir you to Austin locations for Choice.
Jason, every one I've done has been pre-trimmed except for maybe 1 or 2. Haven't had a problem with it ever. I'm assuming it's from the brining, but I've done some up to 18 hours and still had juice standing in the butcher paper. Never had any problems drying out up to this point. If you see a good one you like already trimmed, I would get it and try it out. I actually prefer them pre-trimmed for the most part anymore.
Brining definitely makes a difference...
Personally don't cook a brisket or pork without Sweetwater Spice Brines
Just a insurance policy especially when Im using the trailer rig that is usually hotter than the smaller offsets.
But I simply can't do a trimmed brisket, fat=flavor, and there is no getting around that
Theres a small butcher shop in the backwater side of Liberty Hill that has some great briskets and steaks
I have cooked select and choice and can't tell the difference
Personally don't cook a brisket or pork without Sweetwater Spice Brines
Just a insurance policy especially when Im using the trailer rig that is usually hotter than the smaller offsets.
But I simply can't do a trimmed brisket, fat=flavor, and there is no getting around that
Theres a small butcher shop in the backwater side of Liberty Hill that has some great briskets and steaks
I have cooked select and choice and can't tell the difference
What is the purpose of the towel? If you wrap in foil and/or paper and put it in a dry cooler, why the towel!
Posted from wireless.rivals.com[/URL]
Posted from wireless.rivals.com[/URL]
LHR, what do you consider a good fat cap? The trimmed ones I usually get from HEB have roughly 1/4" fat remaining, and have always turned out great. I've never tried a full on packer style. That just seems too much to me. Curious what you trim it down to. I may try a couple that way to see how they turn out.
And yes, pecan wood is great. I also use hickory and oak pretty regularly...
And yes, pecan wood is great. I also use hickory and oak pretty regularly...
As an amature, after reading this thread, I could not be more confused.
Posted from wireless.rivals.com[/URL]
Posted from wireless.rivals.com[/URL]
The air at 7000 ft is not going to change the time/style/seasoning of any of the meats you are cooking
Especially when cooking with a electric, it is a constant heat source, but I would cook everything at as high as it can go...for a MB thats 275 degrees.
I find the smoke is best the hotter it gets and use a Camerons Wood Product
1, Buy an iPad
2. Set up your wireless
3. Hit the chrome ap
4. Type in the following exactly as i say "www.youtube.com"
5. Locate the magnifying glass... be very patient with this step. It is small. hitting the wrong icon wil set you back a bit.
6. Press on the magnifying glass
7. Type in the following exactly as i say "aaron franklin brisket"
8. The first result is the one you will want to watch first....
9 Keep your iPad near your brisket and meat as you prep......
10. Turn volume up loud so that both you AND your brisket can listen together. Two sets of ears are better than one.
11. When complete, please return to OB and PM me for amy address so that I can have some
2. Set up your wireless
3. Hit the chrome ap
4. Type in the following exactly as i say "www.youtube.com"
5. Locate the magnifying glass... be very patient with this step. It is small. hitting the wrong icon wil set you back a bit.
6. Press on the magnifying glass
7. Type in the following exactly as i say "aaron franklin brisket"
8. The first result is the one you will want to watch first....
9 Keep your iPad near your brisket and meat as you prep......
10. Turn volume up loud so that both you AND your brisket can listen together. Two sets of ears are better than one.
11. When complete, please return to OB and PM me for amy address so that I can have some
I have never had brisket cooked by anything other than mesquite coals, so I can't tell you about anything else. I've always just done what the old timers do in my neck of the woods. Rub whatever you want on it. I keep a pot on the pit with a baste made mostly of Zesty Italian dressing. There are other ways, but it's simpler and just fine. Mop it on every once in awhile. You're man enough to know when. If that pot (kept in a corner on the pit) boils, you're too hot. You'll know when it's done.
Now, the most common sense methods to ensure success:
1. Play 42 all day with old German, Alsace, Czech or Polish guys depending on your region. They'll come out for free if you lack any such relatives.
2. Don't ever, and I mean EVER bid to try and "hit" your partner. They'll splash or plunge if they have the damn dominoes.
3. Drink beer all day. 20 or so should do. It needs to be Lone Star, Schaefer, Old Milwaukee, or Pearl.
4. This is the only way I ever in my life saw it done. I never paid for better brisket than I've watched, made or helped make out behind the American Legion in Fredericksburg.
Now, the most common sense methods to ensure success:
1. Play 42 all day with old German, Alsace, Czech or Polish guys depending on your region. They'll come out for free if you lack any such relatives.
2. Don't ever, and I mean EVER bid to try and "hit" your partner. They'll splash or plunge if they have the damn dominoes.
3. Drink beer all day. 20 or so should do. It needs to be Lone Star, Schaefer, Old Milwaukee, or Pearl.
4. This is the only way I ever in my life saw it done. I never paid for better brisket than I've watched, made or helped make out behind the American Legion in Fredericksburg.
1 1/2 hours per pound or internal temp 190?Originally posted by LONGHORNREALTOR:
The air at 7000 ft is not going to change the time/style/seasoning of any of the meats you are cooking
Especially when cooking with a electric, it is a constant heat source, but I would cook everything at as high as it can go...for a MB thats 275 degrees.
I find the smoke is best the hotter it gets and use a Camerons Wood Product
IMO, the time of the cook is much more variable than the internal temp. I've yet to take 1.5 hrs/lb on a brisket and frankly have no real desire to spend 15 hours on 10lber.Originally posted by Striker25:
1 1/2 hours per pound or internal temp 190?Originally posted by LONGHORNREALTOR:
The air at 7000 ft is not going to change the time/style/seasoning of any of the meats you are cooking
Especially when cooking with a electric, it is a constant heat source, but I would cook everything at as high as it can go...for a MB thats 275 degrees.
I find the smoke is best the hotter it gets and use a Camerons Wood Product
This post was edited on 6/30 8:12 PM by RLong68
It was mentioned earlier, but I think it needs to be reposted:
TIME and INTERNAL TEMPERATURE are merely a guide.
EVERY brisket is different; some will be ready at 180 and 1 hr/#, some at 200 at 2 hrs/#, some in between.
They're all different.
FORK test is the best judge until you know enough on how a brisket that's ready looks and feels.
TIME and INTERNAL TEMPERATURE are merely a guide.
EVERY brisket is different; some will be ready at 180 and 1 hr/#, some at 200 at 2 hrs/#, some in between.
They're all different.
FORK test is the best judge until you know enough on how a brisket that's ready looks and feels.
THIS....made beef jerky more times than I would like to admit....you ruin your 12th brisket at 40 bucks and the wife says either get your shit together or quit, or open a beef jerky stand
Similar threads
