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-   -   Brisket: A Detailed "How To" (http://discussions.texasbowhunter.com/forums/showthread.php?t=474942)

JRL 08-19-2014 12:42 PM

Thanks for taking the time to write this up! Good tips.

I hope to throw down on a reverse flow one of these days.

This made me hungry! I need to go find a nice prime point to throw on the pit!

SneakPeak 08-19-2014 12:42 PM

Good write up! It doesn't get any easier than this.

Throwin' Darts 08-19-2014 02:36 PM

where are you probing for your IT to know when its at 170 and time to wrap?

Tcooper93 08-19-2014 02:52 PM

Thanks for the tips...I learned a few things!

Saltyag15 08-19-2014 02:53 PM

Heck yeah! Makes me wanna give it a try this weekend.

AggieVan 08-19-2014 03:07 PM

Thanks for taking your time to write this up. I have been doing pretty good with ribs and wanted to try a brisket. I know what Im doin Sunday.

dpatterson1976 08-19-2014 04:27 PM

Too bad briskets are going for almost $4 a pound around here or I would cook one this weekend.

Pork has hit the roof as well. Almost $3 per pound on the butts.

Any leads on better prices?

dp

thegrouse 08-19-2014 04:58 PM

3.48$ a pound at Costco for Choice 2.98 a pound at HEB for Select. It hurts

BigL 08-19-2014 08:09 PM

Good write up. Of course there are many who do it a little different. Mine isn't much different but there are 3 things that I do differently.

1. I put the rub on the night before and put in refrigerator. I do not bring up to room temp, it goes straight from fridge to smoker. Main 2 reasons are briskets are large cuts of meat. It will take a long time to get to room temp. Second reason is that cold meats absorb more smoke than warm meats.

2. I always cook fat side down. You quoted amazing ribs web site in your post so go there and read about fat side up or down. Even there he talks about the meat fibers being too tight for the grease to go inside the brisket. All you're doing with fat side up is coating the outside with the grease. I'd rather put fat side down and protect the meat from the hot grates and let the grease drip away.

3. I also don't wrap with foil. That's more a personal choice and I don't knock it for those who do. I just personally don't like to open the lid until I'm ready to take the meat off.

Again just a few differences and it really doesn't matter too much they all produce great briskets. ;)b

TC 08-20-2014 05:16 AM

Quote:

Originally Posted by Throwin' Darts (Post 8948050)
where are you probing for your IT to know when its at 170 and time to wrap?

Probe the thickest part of the flat. ;)b

Uncle Saggy 08-20-2014 06:45 AM

Thanks for posting this....... My briskets never turn out like I think they should, going to use this as a guide for the next one I do.

topwater blowup 08-20-2014 07:06 AM

Thanks for sharing

Cull 08-20-2014 07:51 AM

Great post. Thanks for taking the time to do this.

JonBoy 08-20-2014 08:33 AM

Absolutely outstanding writeup...I've been thoroughly educated and will be trying this in the near future

TC 08-21-2014 04:51 AM

Thanks guys! Glad to help!

Temp91 08-21-2014 05:11 AM

Very informative! Thanks for sharing!

txnitro 08-21-2014 07:37 AM

thanks for the great and useless info.... ;)b

now I need to G_O_M_A and finish up my uds... :D

huntingtx 08-21-2014 11:14 AM

This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.

dbaio1 08-21-2014 11:38 AM

Can we get this as a sticky in the recipe section ???? Sure would be nice.

Thanks for taking time to draft and post this ;)b

Reaper33 08-21-2014 11:44 AM

great write up

BigThicketBoy 08-21-2014 11:56 AM

That's for the info

CSF45 08-22-2014 06:57 PM

How long per pound does it typically take the way you cook it?

Keith 08-22-2014 07:37 PM

You've got my mouth waterin' just looking at the pictures and reading the write up. Thanks!

twobittxn 08-22-2014 08:32 PM

I'm a science guy and I LOVE the amazing ribs website.

Thanks for a great post.

dfkoon 08-24-2014 02:26 PM

Good post... wish I had the pit going now.

UncleBubba 08-24-2014 02:33 PM

In for reference later, thanks!

TC 08-25-2014 07:17 AM

Quote:

Originally Posted by TC (Post 8943347)
1. I like to cook choice briskets between 12-14 lbs.
2. I look for a brisket that is uniform is size and thickness, paying close attention to the thickness of the flat all the way throughout the brisket. A brisket with a uniform flat throughout will help ensure that the flat is cooked evenly and will eliminate dry spots as well as tough spots.
3. I like for the brisket to be flexible. Try to bend the point back to the flat, the further it bends, the less fat cap there is on top, and ultimately you’re getting more meat for you money and less fat.

Quote:

Originally Posted by huntingtx (Post 8956252)
This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.

Here ya go. ;)b:D

TC 08-25-2014 07:22 AM

Quote:

Originally Posted by CSF45 (Post 8961781)
How long per pound does it typically take the way you cook it?

Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.

BeerMe 08-25-2014 07:35 AM

Nr
Quote:

Originally Posted by TC (Post 8969019)
Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.

I like letting them rest in a Yeti as well. Only thing I would mention is that the heat might slightly warp the Yeti lid. It will still seal just fine, looks a little funny. My brother warped my brand new 65qt a few years back.


This is a great thread. My Dad and uncle have been cooking briskets for family events and competition for over 30 years and have passed on some great "know-how". Although a slightly different approach, you can't go wrong with the details above. Great advice.

Efren 08-25-2014 08:01 AM

Good, detailed info. Thanks!

Keith 08-26-2014 04:59 PM

I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

pistolpete 08-26-2014 05:40 PM

would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS? :)

CSF45 08-26-2014 07:17 PM

Thanks for the info. I smoked one Sunday following your directions and it turned out awesome. I know this because there was none left!

CSF45 08-26-2014 07:19 PM

Quote:

Originally Posted by Keith (Post 8976064)
I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

USDA choice was $2.99 a pound at Costco on Friday. I wouldn't hesitate to buy one and smoke it using his instructions after how mine turned out.

TC 08-27-2014 08:06 AM

Quote:

Originally Posted by Keith (Post 8976064)
I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

These days at those prices I would jump all over them! Especially a Prime for $2.89!

TC 08-27-2014 08:06 AM

Quote:

Originally Posted by pistolpete (Post 8976255)
would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS? :)

I might be able to manage that. :D

TC 08-27-2014 08:09 AM

1 Attachment(s)
I bought a choice out here in Jackson for $3.49 last weekend to use for a comp practice run. It came out PERFECT.

Keith 08-27-2014 09:55 AM

They only had 4 Prime and all were very thin on one end and very thick on the other. I know you said you like the thickness to be as uniform as you can find from one end to the other. The Select cuts were more uniform in thickness. I'm an hour from Costco, so it will probably be at least a few weeks before I make it back over there.

bowpro12 08-27-2014 10:33 AM

The TC Way
 
2 Attachment(s)
Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!:D

TC 08-27-2014 10:58 AM

Quote:

Originally Posted by bowpro12 (Post 8979009)
Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!:D

SCORE!!! ;)b

How did those ribs turn out the other day?!


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