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Started By
Message
Smoked Brisket : In Game Thread : Update Pg 2
Posted on 4/14/17 at 2:20 pm
Posted on 4/14/17 at 2:20 pm
Ive been spending alot of time in Houston lately.... and while there, enjoying the cuisine. Inparticularly, BBQ - since Louisiana has such few places to enjoy such.
Anywho - I have found 3 places that do brisket better than anywhere Ive eaten (Blue Oak n NOLA is pretty darn good - but not quite these): Pinkertons, Gatlins, & Pit Room.
While at Pinkertons a couple weeks ago - my buddy (knows the owner) brought me in the back to meet the owner and see his smokers. Impressive setup.
He smokes his briskets for 15-16 hours at 225, wraps and rests in an icechest for 5-6 hours.
Granted, he orders his beef from Creekstone (exellent rancher of beef), and mine came from Costco... and my rub is of my own, but what im looking for isnt the taste of the bark or the flavor of the meat - as much as the texture/breakdown of the meat. The 3 mentioned above are incredibly tender & moist.
Im a fat brisket eater, so my desires wont line up w u if u like it lean... so please disregard this post.
Anywho... here we go. Smoking on Mesquite, Pecan, & Hickory:
Trimmed
My rub (Garlic Salt, Garlic Powder, Dry Mustard, Paprika, Smoked Chili Powder, Black Pepper, Lemon Pepper, & Coffee)
Rubbed
Anywho - I have found 3 places that do brisket better than anywhere Ive eaten (Blue Oak n NOLA is pretty darn good - but not quite these): Pinkertons, Gatlins, & Pit Room.
While at Pinkertons a couple weeks ago - my buddy (knows the owner) brought me in the back to meet the owner and see his smokers. Impressive setup.
He smokes his briskets for 15-16 hours at 225, wraps and rests in an icechest for 5-6 hours.
Granted, he orders his beef from Creekstone (exellent rancher of beef), and mine came from Costco... and my rub is of my own, but what im looking for isnt the taste of the bark or the flavor of the meat - as much as the texture/breakdown of the meat. The 3 mentioned above are incredibly tender & moist.
Im a fat brisket eater, so my desires wont line up w u if u like it lean... so please disregard this post.
Anywho... here we go. Smoking on Mesquite, Pecan, & Hickory:
Trimmed
My rub (Garlic Salt, Garlic Powder, Dry Mustard, Paprika, Smoked Chili Powder, Black Pepper, Lemon Pepper, & Coffee)
Rubbed
This post was edited on 4/15/17 at 11:44 am
8
Posted on 4/14/17 at 2:26 pm to bossflossjr
Looks good
What are you smoking on?
What are you smoking on?
Posted on 4/14/17 at 2:28 pm to bossflossjr
Hope you trimmed that Deckle (hard white fat) off, it will not render.
Posted on 4/14/17 at 2:50 pm to bossflossjr
quote:
What are you smoking on
Primo XL
On the pit
Posted on 4/14/17 at 2:58 pm to bossflossjr
Was going to be my question as well...did you trim it at all?
Posted on 4/14/17 at 3:30 pm to Chucktown_Badger
Doesn't look like it, appears to still be there on the pit picture.
Posted on 4/14/17 at 3:37 pm to golfntiger32
quote:
Hope you trimmed that Deckle (hard white fat) off, it will not render.
Trimmed what was hard. Top & bottom. Didnt whack the whole thing down to the meat, tho.
Posted on 4/14/17 at 3:41 pm to bossflossjr
Smoke with the fat cap up hommie. It keeps your meat moist.
Posted on 4/14/17 at 4:03 pm to TheChefRob
quote:
Smoke with the fat cap up hommie. It keeps your meat moist.
Fatside up for sho
Posted on 4/14/17 at 4:05 pm to bossflossjr
Keep us posted with the end result, baw
Posted on 4/14/17 at 4:25 pm to TheChefRob
Myron Mixon says fat cap down. Aaron franklin says fat cap up. Ive done it both ways, I prefer fat cap up because I think you get a better bark, but as far as tenderness and moistness I haven't seen any difference.
This post was edited on 4/14/17 at 4:26 pm
Posted on 4/14/17 at 4:28 pm to bossflossjr
I wanted to try the wrapping in butcher paper method and I'm staying home to babysit. So here I am, smoking away
Posted on 4/14/17 at 4:31 pm to bossflossjr
I bought a 14.8 lb prime packer from costco. I trimmed it well and rubbed it down. Going to start it tomorrow for it to be ready for easter lunch.
Posted on 4/14/17 at 4:46 pm to bossflossjr
You go, Boss!!
Posted on 4/14/17 at 4:59 pm to nerd guy
quote:
I wanted to try the wrapping in butcher paper method and I'm staying home to babysit. So here I am, smoking away
Im wrapping mine in butcher paper & setting in a pan when I head to bed.
Gonna get up and wrap n a towel to rest in an ice chest from 6 till lunch
Posted on 4/14/17 at 5:22 pm to bossflossjr
Damn boss that's looking fantastic, nicely done sir! 
Posted on 4/14/17 at 5:31 pm to bossflossjr
Smells awesome out here
Posted on 4/14/17 at 5:38 pm to USMCTIGER1970
quote:
Myron Mixon says fat cap down. Aaron franklin says fat cap up. Ive done it both ways, I prefer fat cap up because I think you get a better bark, but as far as tenderness and moistness I haven't seen any difference.
I believe amazingribs says it doesn't really matter because fat molecules are so large they're not going to soak in as they melt and run off.
Posted on 4/14/17 at 8:59 pm to Chucktown_Badger
Seems like the butcher paper wrap went ok. Also tried a new more simple rub. Should have cooked maybe 1 or 2 hours more to get more tender but holy frick the taste was great.
Posted on 4/14/17 at 9:24 pm to nerd guy
(no message)
This post was edited on 8/2/18 at 11:58 am
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