Best Brisket I’ve had
- Thread starter Belldozer1
- Start date
$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.
You've got to keep the juices flowing through it though. That's why you "turn" the brisket. Leaving it set on one side means the juices flow down to the bottom and the top gets dry.
You using a convection oven?
It would depend on how you prefer your bark. Adding fats when you are bringing up the internal temp seems redundant because slowly raising temp is to allow internal fat to render.
Adding butter to a wrapped brisket would probably make the bark a bit more soggy than I like. I bet the flavor is amaizing though.
Yup, I pretty much only use my pellet smoker as an outdoor oven.
There really isn't a predetermined smoke time for me. I'll start occasionally looking at the color and bark formation after 2-3hrs and when it looks good it's all about getting internal to 190-195ish before it rests in an icechest minimum 1hr until serving time. Temp during resting usually raises a good 5-10deg before slowly coming back down. Don't know the physics behind it, it just happens.
For my way, the rest period makes or breaks the brisket. I've done 2 at the same time and the one that didn't go into the icechest tasted good but wasn't anywhere near as tender.
I flip the brisket when it's on the pit. Once in the oven, it's wrapped. Maybe one day you can try my brisket. I don't think that you'll be disappointed. It's definitely not "roast beef", lol.
I'll take 1lb sliced in a vacuum sealed bag for judging reason sir.
Before anyone starts talking crap, YES, I love reheated brisket. Most, not all, bbq places serve it that way too.
It's a continued rendering of fat through thermal variation due to insulation. I actually studied this years ago. Long story.
I believe you, just not the way I do it. Ask 100 different guys how it's done, get 100 different answers.
Bottom line, it's your brisket, ribs, pork, etc., and people cook it how they prefer. Kind of like the never ending debate over chili with beans or no beans. Make it how you like it. There are no set rules. The police aren't going to show up at your door and arrest you for how you make your brisket. At least not yet. The way things are going today though, you never know, lol.
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Not at all like the chili debate. No f'ing way do beans belong in any good chili. Maybe in new york...
As I mentioned, it's personal preference. I make a mean pot of chili and put my own homemade pinto beans in it. It is to die for. You're not wrong for not putting beans in your chili, nor is anyone wrong for putting beans in their chili.
It’s like the gumbo debate. Okra or not okra. Personally I like okra but my Cajun buddy down in Gonzales thinks it’s blasphemy and he doesn’t use it in his restaurant
Went to HEB hoping Prime went down. Nope!
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Fair point. I don't like okra in my gumbo, but it's a personal preference. No one is wrong for putting okra in their gumbo, or not putting it in.
Never had pinto in chili. I’m all meat when it comes to chili and not just ground beef. I don’t mind it either way.
Good chili starts with equal amounts of seared venison chili meat and cubed round steak. Lots of chili powder, some cumin and salt. Add liberal amounts of chopped jalapenos and seranos. Have some fresh cornbread on the side.
