Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 01-07-2015, 04:27 PM   #101
Sparkles
Pope & Young
 
Sparkles's Avatar
 
Join Date: Oct 2009
Location: McKinney
Hunt In: Young County
Default Brisket: A Detailed "How To"

Quote:
Originally Posted by TC View Post
I haven't, but I may just need to do just that!

Are you cooking in any Lonestar Barbecue society sanctioned events this year?
Sparkles is online now   Reply With Quote Back To The Top
Old 01-08-2015, 10:50 AM   #102
TC
Ten Point
 
TC's Avatar
 
Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
Default

Quote:
Originally Posted by Sparkles View Post
Are you cooking in any Lonestar Barbecue society sanctioned events this year?
Yes sir, I'm sure I will be. I cooked at their National Championship last oct. I normally cook a few LSBS events every year.
TC is offline   Reply With Quote Back To The Top
Old 01-12-2015, 04:17 AM   #103
WreckedTex
Nubbin' Buck
 
WreckedTex's Avatar
 
Join Date: Dec 2014
Location: Texas
Default

Thanks for the lesson on Brisket
WreckedTex is offline   Reply With Quote Back To The Top
Old 01-23-2015, 11:43 PM   #104
ffff
Spike
 
Join Date: Dec 2014
Default

good looking brisket
ffff is offline   Reply With Quote Back To The Top
Old 03-04-2015, 08:26 PM   #105
bankshot56
Nubbin' Buck
 
Join Date: Feb 2015
Default

I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.
bankshot56 is offline   Reply With Quote Back To The Top
Old 03-09-2015, 09:44 AM   #106
TC
Ten Point
 
TC's Avatar
 
Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
Default

Quote:
Originally Posted by bankshot56 View Post
I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.
There is more that one way to skin a cat, if hot and fast works for you, then go for it brotha! Lots of folks cook hot and fast and have great success.

TC
TC is offline   Reply With Quote Back To The Top
Old 03-29-2015, 05:04 PM   #107
droptine8850
Eight Point
 
droptine8850's Avatar
 
Join Date: Nov 2014
Location: DFW
Hunt In: South Taylor county
Default

Tag
droptine8850 is offline   Reply With Quote Back To The Top
Old 04-02-2015, 08:44 PM   #108
BigDropTine
Ten Point
 
BigDropTine's Avatar
 
Join Date: Nov 2010
Location: Tyler, TX
Hunt In: Smith Co, Cherokee Co, Van Zandt Co and Brown Co
Default

Tagging to reference later.. Thanks
BigDropTine is offline   Reply With Quote Back To The Top
Old 04-02-2015, 09:58 PM   #109
Jeremy7306
Pope & Young
 
Jeremy7306's Avatar
 
Join Date: Sep 2010
Location: Burleson,TX
Hunt In: Whitney, Anywhere I can find
Default

Tagged for later
Jeremy7306 is offline   Reply With Quote Back To The Top
Old 04-02-2015, 10:13 PM   #110
Whale
Eight Point
 
Whale's Avatar
 
Join Date: Jul 2008
Location: Grayson Co.
Hunt In: Grayson & Red River Co.
Default

Thanks!
Whale is online now   Reply With Quote Back To The Top
Old 04-02-2015, 10:28 PM   #111
Gunner97
Ten Point
 
Join Date: Mar 2007
Location: Decatur,Tx
Hunt In: Mexico
Default

Good stuff. Thanks for sharing. Don't know how I missed this thread.
Gunner97 is offline   Reply With Quote Back To The Top
Old 04-03-2015, 07:51 AM   #112
locknload
Ten Point
 
locknload's Avatar
 
Join Date: Sep 2010
Location: Flower Mound
Hunt In: Throckmorton, Hamilton Counties
Default

Knowledge is good. Thx for sharing.
locknload is offline   Reply With Quote Back To The Top
Old 04-03-2015, 07:53 AM   #113
buckfever12
Six Point
 
Join Date: Mar 2012
Location: Caldwell, TX
Hunt In: Burleson, Milam, Robertson Counties
Default

Thanks for the info! Got the pit fired up at 3:30 this morning
buckfever12 is online now   Reply With Quote Back To The Top
Old 05-19-2015, 09:47 AM   #114
brunner
Pope & Young
 
brunner's Avatar
 
Join Date: Jan 2007
Location: Victoria
Hunt In: Lavaca/Comal County
Default

I will be using this as a reference this weekend! Thank you for the details!
brunner is offline   Reply With Quote Back To The Top
Old 05-20-2015, 07:39 PM   #115
Grimas
Four Point
 
Join Date: Aug 2014
Location: The Woodlands, TX
Hunt In: Polk County
Default

Tagged for later...
Grimas is offline   Reply With Quote Back To The Top
Old 05-20-2015, 09:36 PM   #116
WhiteBoy
Four Point
 
WhiteBoy's Avatar
 
Join Date: Feb 2014
Location: Conroe, Tx
Hunt In: Public Land
Default

Thanks for the Info!!
WhiteBoy is offline   Reply With Quote Back To The Top
Old 05-21-2015, 09:16 AM   #117
Tree
Eight Point
 
Tree's Avatar
 
Join Date: Apr 2015
Location: Hamshire, Tx
Hunt In: A little southwest of Sonora, Tx
Default

Got a new Kamado Joe, Big Joe cooker the other day and have been wanting to try a brisket on low and slow cook. Gonna stop on the way home and pick up a brisket to cook tomorrow. Thanks for the tutorial!!
Tree is offline   Reply With Quote Back To The Top
Old 05-21-2015, 09:26 PM   #118
shawn foisey
Spike
 
shawn foisey's Avatar
 
Join Date: May 2015
Default

Nice
shawn foisey is offline   Reply With Quote Back To The Top
Old 05-21-2015, 09:29 PM   #119
BaseKAM36
Spike
 
BaseKAM36's Avatar
 
Join Date: May 2015
Location: Dallas
Hunt In: central Texas
Default

looks amazing
BaseKAM36 is offline   Reply With Quote Back To The Top
Old 05-22-2015, 09:19 PM   #120
BonesandArrow
Ten Point
 
BonesandArrow's Avatar
 
Join Date: Nov 2009
Location: Boerne, TX
Hunt In: Deep South TX - Starr County
Default

So maybe I am gonna cook a brisket and needed instructions. Where did I turn.. "To the green screen"! I am gonna burn some meat tonight/tomorrow morning.
BonesandArrow is offline   Reply With Quote Back To The Top
Old 05-23-2015, 12:08 AM   #121
Cajun Blake
Associate Sponsor
 
Cajun Blake's Avatar
 
Join Date: Oct 2007
Location: SW Louisiana
Hunt In: public & pvt land
Default

Definitely time for another bump

Thx TC
Cajun Blake is online now   Reply With Quote Back To The Top
Old 05-23-2015, 12:37 AM   #122
rbertman
Eight Point
 
rbertman's Avatar
 
Join Date: Nov 2010
Location: san angelo tx
Hunt In: san angelo
Default

wow never really thought about slicing against the grain of the meat guess I will give this a try
rbertman is offline   Reply With Quote Back To The Top
Old 05-24-2015, 10:27 AM   #123
KickerPoint79
Ten Point
 
KickerPoint79's Avatar
 
Join Date: Oct 2006
Location: East TX
Hunt In: Wood county and Mississippi
Default

I've had a brisket on since 6:30 this morning. It's my first attempt! Fingers crossed it turns out good.
KickerPoint79 is offline   Reply With Quote Back To The Top
Old 05-25-2015, 07:27 AM   #124
BURTONboy
Pope & Young
 
BURTONboy's Avatar
 
Join Date: May 2009
Location: Brenham
Hunt In: San Saba
Default

Ive got a brisket and a pork butt on about 715 this morning. Hope they turn out alright. Good luck Kicker, hope yours turns out good as well!
BURTONboy is online now   Reply With Quote Back To The Top
Old 05-25-2015, 10:07 AM   #125
bfree
Ten Point
 
bfree's Avatar
 
Join Date: May 2015
Default

Wow, that was great.
bfree is offline   Reply With Quote Back To The Top
Old 05-25-2015, 01:07 PM   #126
G5-Maniac
Eight Point
 
G5-Maniac's Avatar
 
Join Date: Oct 2010
Location: Dayton Tx
Default

I finished on up last night about 1 following these instructions it turned out great.
G5-Maniac is offline   Reply With Quote Back To The Top
Old 05-25-2015, 01:14 PM   #127
Shake N' Bake
Pope & Young
 
Shake N' Bake's Avatar
 
Join Date: Sep 2009
Location: Krum, Tx
Hunt In: Where ever im invited
Default

.
Shake N' Bake is offline   Reply With Quote Back To The Top
Old 05-25-2015, 11:44 PM   #128
Gone to Texas
Six Point
 
Gone to Texas's Avatar
 
Join Date: May 2015
Location: Hurst
Default

Awesome! The last brisket I made was just awful, I gotta try this!
Gone to Texas is offline   Reply With Quote Back To The Top
Old 05-26-2015, 12:17 AM   #129
cwbow
Ten Point
 
cwbow's Avatar
 
Join Date: Jul 2009
Location: Tomball
Hunt In: Leon County
Default

Thanks for posting
cwbow is offline   Reply With Quote Back To The Top
Old 05-26-2015, 08:47 AM   #130
huntindude
Eight Point
 
huntindude's Avatar
 
Join Date: Nov 2014
Location: Matagorda county
Hunt In: Matagorda Co./Kerrville
Default

between info from here as well as amazingribs.com which I found here I made my best brisket yet yesterday. Thanks!
huntindude is offline   Reply With Quote Back To The Top
Old 06-01-2015, 12:52 PM   #131
TC
Ten Point
 
TC's Avatar
 
Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
Default

Glad yall enjoyed it!

TC
TC is offline   Reply With Quote Back To The Top
Old 06-01-2015, 12:57 PM   #132
eaglegolfj
Ten Point
 
eaglegolfj's Avatar
 
Join Date: Dec 2011
Location: Dayton TX
Default

Looooong but good info brotha
eaglegolfj is offline   Reply With Quote Back To The Top
Old 07-12-2015, 02:48 PM   #133
WACK N STACK
Eight Point
 
WACK N STACK's Avatar
 
Join Date: Apr 2010
Location: Tomball, Tx
Hunt In: Rocksprings, Tx
Default

Turned out awesome. thanks for tips
Attached Images
 
WACK N STACK is offline   Reply With Quote Back To The Top
Old 07-15-2015, 09:14 AM   #134
TC
Ten Point
 
TC's Avatar
 
Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
Default

Quote:
Originally Posted by wack n stack View Post
turned out awesome. Thanks for tips
home run right there!!!!
TC is offline   Reply With Quote Back To The Top
Old 08-15-2015, 05:32 PM   #135
Cabela
Pope & Young
 
Cabela's Avatar
 
Join Date: Dec 2009
Location: Montgomery
Hunt In: Lampasas
Default

Going to give this a whirl in the early morning. Parents are headed over to eat with us in the afternoon. Thanks for the detailed write up.
Cabela is online now   Reply With Quote Back To The Top
Old 08-16-2015, 12:29 AM   #136
TexasJim
Eight Point
 
TexasJim's Avatar
 
Join Date: Jan 2013
Hunt In: South Texas
Default

Thank you very much
TexasJim is offline   Reply With Quote Back To The Top
Old 08-30-2015, 09:34 AM   #137
chunkinlead
Six Point
 
chunkinlead's Avatar
 
Join Date: Sep 2013
Location: Ralls
Hunt In: Mills Co.
Default

I have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.
chunkinlead is offline   Reply With Quote Back To The Top
Old 08-30-2015, 05:33 PM   #138
Sparkles
Pope & Young
 
Sparkles's Avatar
 
Join Date: Oct 2009
Location: McKinney
Hunt In: Young County
Default

You really need a thermometer to check IT
You can also probe for to check tenderness
Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.
Sparkles is online now   Reply With Quote Back To The Top
Old 08-30-2015, 06:06 PM   #139
TX_bowhunter37
Ten Point
 
TX_bowhunter37's Avatar
 
Join Date: Jun 2011
Location: Jarrell Tx
Hunt In: Dont have a place yet
Default

If it slidesin like a knife in hot butter then its done
TX_bowhunter37 is offline   Reply With Quote Back To The Top
Old 08-31-2015, 12:45 PM   #140
chunkinlead
Six Point
 
chunkinlead's Avatar
 
Join Date: Sep 2013
Location: Ralls
Hunt In: Mills Co.
Default

Quote:
Originally Posted by Sparkles View Post
You really need a thermometer to check IT
You can also probe for to check tenderness
Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.

Ha could be the knife. I guess I need to invest in a thermometer
Thanks
chunkinlead is offline   Reply With Quote Back To The Top
Old 08-31-2015, 01:14 PM   #141
TC
Ten Point
 
TC's Avatar
 
Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
Default

Quote:
Originally Posted by chunkinlead View Post
I have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.
Quote:
Originally Posted by Sparkles View Post
You really need a thermometer to check IT
You can also probe for to check tenderness
Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.
Quote:
Originally Posted by TX_bowhunter37 View Post
If it slidesin like a knife in hot butter then its done

What they said ^^^^

You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.

I cooked this one yesterday myself... it was right on the money.
Attached Images
  
TC is offline   Reply With Quote Back To The Top
Old 08-31-2015, 09:43 PM   #142
chunkinlead
Six Point
 
chunkinlead's Avatar
 
Join Date: Sep 2013
Location: Ralls
Hunt In: Mills Co.
Default

Quote:
Originally Posted by TC View Post
What they said ^^^^



You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.



I cooked this one yesterday myself... it was right on the money.

Ok thanks I appreciate that. I will invest in one then give it another try for sure!
chunkinlead is offline   Reply With Quote Back To The Top
Old 09-03-2015, 11:35 AM   #143
btoptrip
Four Point
 
Join Date: Nov 2014
Location: Friendswood
Hunt In: Columbus and N. LA
Default

Great looking brisket. I just finished a 14 lb brisket at 225. Took right at 29 hrs to reach 200. Have you noticed if wrapping it when you do speeds up the time to reach that last 30 degrees?
btoptrip is offline   Reply With Quote Back To The Top
Old 09-03-2015, 11:55 AM   #144
Bayouboy
Pope & Young
 
Bayouboy's Avatar
 
Join Date: Mar 2009
Location: Texas City
Hunt In: East Texas
Default

Yum!
Bayouboy is offline   Reply With Quote Back To The Top
Old 12-31-2015, 09:53 AM   #145
BigThicketBoy
Pope & Young
 
BigThicketBoy's Avatar
 
Join Date: Aug 2011
Location: Barbers Hill Tx
Hunt In: Hardin Co
Default

Tagged
BigThicketBoy is offline   Reply With Quote Back To The Top
Old 01-07-2016, 10:35 AM   #146
AgHntr10
Pope & Young
 
AgHntr10's Avatar
 
Join Date: Oct 2006
Location: Lumberton
Hunt In: Where the thieves and poachers roam
Default

Tagging....Going to try my first brisket on my new stick burner this weekend!
AgHntr10 is offline   Reply With Quote Back To The Top
Old 01-07-2016, 10:41 AM   #147
kembry
Eight Point
 
kembry's Avatar
 
Join Date: Oct 2011
Location: Prosper, TX
Hunt In: Searching
Default

Tagged, Thanks!
kembry is offline   Reply With Quote Back To The Top
Old 01-07-2016, 11:48 AM   #148
Chef
Ten Point
 
Chef's Avatar
 
Join Date: Sep 2012
Location: Bardwell Tx
Hunt In: Hamilton County
Default

Good job. Great "how to" read for the majority of unseasoned cooks.
Chef is offline   Reply With Quote Back To The Top
Old 01-20-2016, 08:25 PM   #149
bboswell
Pope & Young
 
bboswell's Avatar
 
Join Date: Oct 2006
Location: Montgomery County
Hunt In: Where ever I can
Default

Do you ever separate the flat and point during the trimming stage?
bboswell is online now   Reply With Quote Back To The Top
Old 01-21-2016, 12:07 PM   #150
FCoDxDart
Four Point
 
FCoDxDart's Avatar
 
Join Date: Sep 2013
Location: East Bernard
Hunt In: Flatonia
Default

Great info, I'm glad you took the time to write this down, I'm saving this thread for later. I just bought a brisket on sale at HEB hoping to try again and cooking it. It's gotten better each time but with your write up I think I got it now.
FCoDxDart is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:11 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com