Interesting. I've put into the guadalupe under the bridge in sisterdale to run all the way down to 281 many times and have never tried blackboard.
We'll check them out early next spring for sure.
Thanks for the recommendation.
Best Brisket I’ve had
- Thread starter Belldozer1
- Start date
We'll check them out early next spring for sure.
Thanks for the recommendation.
Valentinas, Blackboard and Heims in Ft Worth are all provided extensive coverage on the BBQuest show (different episodes) on Hulu.
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American Wagyu brisket will cost you around $8+ an lb right now. I’ll stick with Prime for that price.
As far as wood yes I agree with PO for smoking BUT I have smoked with Mesquite it’s really not that bad I just prefer the lighter smoke. Hickory is also good.
I smoke on a Pitts and Spitts and currently waiting on a WorkHorse Pit to be delivered. I don’t do pellets it just doesn’t seem right.
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If you’re in Houston my places for BBQ are Cork Screw, Tejas Chocolate, Feges, Truth (I know), and The Pitroom.
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“Touch deez or suck on deez.” You’re right on mesquite but I have to have that mesquite flavor. If I’m using my EGG I do just use the chunks with lump charcoal
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Ahh so you’ve got a little money into that pit. I’ve just got a Lyfe Tyme and an Egg.
It’s been in the family for some time now. We’ve maintained it through the years. It does the job but I’m in need of a new one. I’ve grilled on an Egg but never smoked on one. I do like them they keep heat in really well.
You must have fallen out of your tree hide this morning and hit your head...... it's not cold outside so I know your little toes weren't frozen. Did you slip? You getting not so sure footed in your old age? Poor guy. Because it sounded like you muttered something something about "post oak" and I just wanted to make sure you hadn't knocked yourself down queer street while getting ready for deer season.
Look here young grasshoppa if you're still smoking for flavor after 3hrs, you done fvcked it up. Mesquite for smoke, PO for even heat, predictability, & light flavor profile.
Gotta have that spicy smoke through and through. You want some sweet, I'll show you an apple wood trick. Pecan shells work too.
I agree with you on not using mesquite. I does burn too hot. My preferred wood for smoking in order is pecan, hickory and oak. I have a Lyfe Tyme smoker and also use a 26" Weber grill.
If I'm going for a traditional Texas style it's post oak, salt & pepper, done. Other times I do like to add a mix of pecan and applewood chips.
I use an old new braunfels offset for a few hours of smoke then transfer to a pellet grill for consistant temp & worry free beer drinking. You can finish brisket in an oven as well but the house will smell like a bonfire and I don't think the bark gets to my liking.
Heavy smoke the entire cook makes it too strong imo.
Yep, you can definitely get too much smoke, especially with mesquite. I use an offset similar to a lyfetyme and use B&B oak lump charcoal for the heat supply and add one or two fist sized chunks of wood (either oak, pecan, or mesquite) for the smoke flavor. I do that for a few hours and then stop adding the wood chunks and only use the charcoal the rest of the way. Turns out with the right amount of smoke.
I agree that you can get too much smoke. When I do a brisket, I season it liberally with kosher salt, course ground black pepper and garlic powder. Put in on the smoker at 225F for about four hours and then wrap it in foil and finish cooking it in the oven for about another four to five hours. There is no need to continue it on the smoker wrapped in foil, as the smoke can't get through the foil. By putting the brisket in the oven, you have consistent, low heat that is controlled and you don't have to maintain the fire like you do on the pit/smoker. It is ridiculously tender and delicious!
I can't tell you how many briskets I have cooked just like this that have turned out better than any brisket I have had at restaurants.
Went to a dinner party in New York years ago. Business related. Hosts were Jewish people. 4 story brownstone with a roof terrace. Jewish dude said he made the best brisket on the planet. Smoked it up on the roof for 3 hours then popped it in the oven.
Straight roast beef. I had one piece. I don't know how y'all do the oven part.
I do something similar but I smoke it until 165 then wrap in butcher until probe tender. Then rest until about 150 then keep it at 150 for up to 8hrs. The juices and tenderness are unreal. My brother in law hates brisket said he’s never had it that good until the day he ate mine. Even the flat is moist. I don’t like wasting wood so the oven is my friend. I use the left over trimmings for burgers and those come out delicious as well.
Because you get plenty of smoky flavor with four hours on the pit. Beyond that is pointless. The key to making a great brisket is low and slow. I do a total of about eight hours. Four on the smoker and finish it wrapped in the oven. Most people wrap their brisket with foil after about four hours and leave it on the pit. There's no point. The smoke doesn't get through the foil. Clob, you should try the oven thing. Once you do, you'll see what I'm talking about.
Yeah if you are gonna wrap in foil (Texas crutch) and put it back on the smoker you are truly wasting wood. Ultimately 4-6 hrs is enough smoke but to each their own. I also don’t usually have the time to spend 10-12 hrs smoking a brisket on a stick burner. The point is to have enough bark, smoke, tenderness and moisture on/in the brisket.
You get all the smoke flavor you need in 4 hours. The only thing you don't get in the oven is the bark and smoke ring. Other than that it tastes the exact same to me.
If you smoke until 165 the bark should set. Believe me even if you put it in the oven after the smoker the bark will form. Obviously this is with butcher I don’t know about foil. I’ve done atleast 8-9 briskets in the oven after 165deg and they all have a bark and smoke ring. Now all oven cooked then yes no bark and no smoke ring but what Texan would do that!
Here’s mine two different briskets.
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I guess I should have clarified you don't get the same amount of bark and smoke ring as you would on the smoker for the full time. At least mine never did.
No bark and no smoke ring is nothing more than a roast. Don’t ask me how I know thatIf you smoke until 165 the bark should set. Believe me even if you put it in the oven after the smoker the bark will form. Obviously this is with butcher I don’t know about foil. I’ve done atleast 8-9 briskets in the oven after 165deg and they all have a bark and smoke ring. Now all oven cooked then yes no bark and no smoke ring but what Texan would do that!
Here’s mine two different briskets.
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What temp in the oven you using? 250?If you smoke until 165 the bark should set. Believe me even if you put it in the oven after the smoker the bark will form. Obviously this is with butcher I don’t know about foil. I’ve done atleast 8-9 briskets in the oven after 165deg and they all have a bark and smoke ring. Now all oven cooked then yes no bark and no smoke ring but what Texan would do that!
Here’s mine two different briskets.
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$11 for a taco? Did you get a reach around?
Smoker I cook at 225 until 165.
Oven I set it at 225-250 for the rest of the cook. I’d say until internal temp 200-205 or probe slides in like butta
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Brisket an lb is $22-26 at most BBQ spots. So if he’s getting half or a little less it’s spot on.
225/250F on the smoker and 225F in the oven. I get a nice, crisp bark on my brisket. It's delicious, smoky, moist and tender.
I'm old and likely out of touch with trends, but Mexican food was always great because it was really good AND cheap. At $11 a taco, that's pricing a lot of folks out of that market. Probably a sign of the times, but it's also a bit sad for this old fart. Still, I think I'll have some delivered.
Let me tell you a secret, you definitely cook it different in the oven, but have you thought about when you are wrapping it and putting it in the oven to put butter on it. Then wrap it up and put it in the oven? New school might of told old school something new.
Sounds like a death by clogged arteries that's fully worth it.
Tex Mex is usually cheap but BBQ today isn’t unfortunately. Once you add cost of beef, wood, time, and all other variables prices are sky high.
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