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Message
re: BBQ Q&A - Brisket
Posted on 6/7/18 at 9:33 pm to Dam Guide
Posted on 6/7/18 at 9:33 pm to Dam Guide
quote:
I can’t remember which site went through all the science, think it was Amazingribs. The fat cap argument is old and tired and pointless.
Well....y’all wanna debate to spritz or mop, discuss the pull test, or post pics of good brisket knives?
0
Posted on 6/7/18 at 9:36 pm to Dam Guide
quote:Agree.
The fat cap argument is old and tired and pointless.
On a packer brisket, trim the fat cap almost to the meat. Cut off the skinny part of the flat, (about 3 in.) Grind all that, and grill some burgers while the smoke is rolling.
Posted on 6/7/18 at 9:36 pm to Crawfish From Arabi
This could go 10 pages, brisket is so popular and so many "secrets" to cooking it. I just keep it pretty simple. The most important thing with Brisket is choosing a good piece of meat and trimming it. I try to get Prime at Costco, but if they dont have a good one I will buy the Angus choice ones from Restaurant Depot. Always try to get one 15-18lbs that is floppy and does not have a really thin flat. I trim down to about a 1/4 inch and try to remove all the white hard fat and silver skin on the bottom. I rub with Oak Ridge Black Ops Brisket Rub. Cook in my Backwoods at 250F with Pecan I can usually have one done in 9-10 hours. I dont foil, or even open the door til it hits about 195. I start probing about every 45 min til the thermapen goes in like butter. Then I double wrap in foil and throw in a cooler for about 1.5 hours. I cook fat cap up with the point in the back of the smoker where the heat comes up the back wall. This was from a couple months ago.
Posted on 6/7/18 at 9:36 pm to Crawfish From Arabi
I use the Old Country I posted stock pics of the other night.
For brisket, I trim a packer moderately. I rub the night before and refrigerate.
Rub for brisket, +/- 15 lbs is:
3 T course black pepper
3 T Tony’s
1 T dry mustard
1.75-2 cups brown sugar
Cook with hard wood lump and pecan (much more pecan than lump) for 8-10 hours at @ 225. Place on aluminum roaster in a 225 oven, uncovered, for 8 hours, on average, until @195-200 degree temp and as tender as I want. Method works great for me.
For brisket, I trim a packer moderately. I rub the night before and refrigerate.
Rub for brisket, +/- 15 lbs is:
3 T course black pepper
3 T Tony’s
1 T dry mustard
1.75-2 cups brown sugar
Cook with hard wood lump and pecan (much more pecan than lump) for 8-10 hours at @ 225. Place on aluminum roaster in a 225 oven, uncovered, for 8 hours, on average, until @195-200 degree temp and as tender as I want. Method works great for me.
This post was edited on 6/7/18 at 9:41 pm
Posted on 6/7/18 at 9:38 pm to BRgetthenet
quote:
Not sure I’d be able to get mine like that on my egg
Yes you can. That brisket was cooked on my Icon 700 in the rain. I haven't mentioned that one too much because I'm sponsored by Icon and Vision grills, and wasn't sure of the page rules about "promoting".
The one pic not on the trailer, in the grass is just to show the front. They asked me to send then a pic of it with a set of grill grates on it.
If the pics don't show up, can you post them?
This post was edited on 6/7/18 at 9:39 pm
Posted on 6/7/18 at 9:50 pm to fightin tigers
quote:
If you are going to use coal just pull the meat after 2 hours and finish it in the oven since you want to cook it at 275.
Franklin does his at about 350. What he actually does. Not what his instructional videos say.
Posted on 6/7/18 at 10:01 pm to Dam Guide
quote:
I can’t remember which site went through all the science, think it was Amazingribs. The fat cap argument is old and tired and pointless.
I've read their argument and their 'scientific' expert on food science is a professor in mechanical engineering.
Using it to protect from heat would definitley change the positioning. Other than that there are certainly benefits with leaving a fat cap on. Including filling the gaps in the meat with rendered fat.
They are correct that the meat itself doesn't abosorb fat, but that should be general knowledge of how dead muscle fiber works.
Posted on 6/7/18 at 10:09 pm to TigerWise
quote:
I don’t think y’all boys understand who you talking too.
I don't guess we'll get an answer to this huh? I have no idea who he is but from his posts in all three threads he and I agree on several things.
My brisket cook:
Start with a prime packer and trim it a good bit. I like to leave about 1/2" of the cap on and trim the deckle and both fat pockets as much as possible. Haven't seen anyone mentioning injection. I like to inject with beef consommé.
The rub on my brisket is simple: coarse salt, restaurant grade black pepper and garlic powder. I have no idea on ratios of each though. I just sprinkle them on evenly more or less with the garlic powder being the lightest coat. I'll let it sit on the counter to sweat good then onto my offset stick burner fat side down. It's a New Braunfels.
I use charcoal and post oak to smoke the brisket and keep adding each throughout the cook to maintain temps in the 250* range. The coals are made ready in a chimney when I see the temps start dropping.
I'm a butcher paper guy. I like to wrap when it hits the stall. When the internal gets around 195 I start feeling for how easy the Therma Pen goes in. Generally, around 203-207 is when the Pen goes in effortlessly. I pull it, open the top and let it rest for 30 minutes on the counter. Then wrap it back up, wrap in a towel or two and into a small ice chest for an hour.
Forgive the terrible carving. This brisket ended up forcing me to get a good brisket knife.
Everyone's brisket in here looks awesome btw. There isn't a one I wouldn't smash.
Posted on 6/7/18 at 10:15 pm to Fratigerguy
quote:
Franklin does his at about 350. What he actually does. Not what his instructional videos say.
He does many things they were once unorthodox that are now adopted as 'how it should be done'
Also, much like The Shed who won MIM there might be a difference in the ideal way and the way things are done on a day to day.
Posted on 6/7/18 at 10:15 pm to Crawfish From Arabi
quote:
I like 3/4 part of restaurant grind black pepper, 3/4 part coarse black pepper, and 1 part coarse kosher salt.
Explain your choice of two different black peppers please. Also, squaring off the brisket, is this just a competition thing or do you do every one like that?
Posted on 6/7/18 at 10:27 pm to fightin tigers
quote:
'scientific' expert on food science is a professor in mechanical engineering
He's not allowed to study, learn, and possibly be an expert in another field?
quote:
Including filling the gaps in the meat with rendered fat.
Just a question, and let me preface this by saying that I don't believe that I have the perfect answer for it. How do you feel about the thought, that a lot of people share, about meat fibers contracting when they're exposed to heat? Is it possible that they may not have loosened up before the fat rendering is complete?
I'm not trying to be argumentative, just constructive.
Posted on 6/7/18 at 10:32 pm to Dam Guide
quote:
He’s right unfortunately
Why does it have to be unfortunate? Kidding :)
Posted on 6/7/18 at 10:36 pm to golfntiger32
A bunch of good points here, and damn good looking brisket. Black Ops is some good stuff.
This guy understands his smoker, and where the heat is coming from.
quote:
I cook fat cap up with the point in the back of the smoker where the heat comes up the back wall
This guy understands his smoker, and where the heat is coming from.
This post was edited on 6/7/18 at 10:38 pm
Posted on 6/7/18 at 10:47 pm to Crawfish From Arabi
quote:
Just a question, and let me preface this by saying that I don't believe that I have the perfect answer for it. How do you feel about the thought, that a lot of people share, about meat fibers contracting when they're exposed to heat? Is it possible that they may not have loosened up before the fat rendering is complete?
The meat fibers expanding or contracting are irrelevant, right? It is about the connective tissues breaking down allowing the space between.
Thats why you let it rest, or at least the reason I believe that you let it rest.
Posted on 6/7/18 at 10:50 pm to GeauxTigers0107
quote:
I don't guess we'll get an answer to this huh?
I think I can answer this for you. My name is James. Some people on here may know me from Hogs For The Cause, because I'm the head cook for Aporkalypse Now. I travel all over, competing in bbq contests for 12 years now, will compete in two bbq world championships this year, have been on a team that's won MIM twice, teach bbq classes, been bbqing for almost 21 years, and all that being said....I still study and learn every day, am open to new ideas, listen to what everyone says, and will help anyone in bbq if they want it.
quote:
Haven't seen anyone mentioning injection.
Wanted to keep these discussions kinda basic.
I like your entire process, and you brisket looks great.
Posted on 6/7/18 at 10:51 pm to fightin tigers
I’m eating brisket tomorrow for science.
Posted on 6/7/18 at 10:54 pm to GeauxTigers0107
quote:
Explain your choice of two different black peppers please.
Grind size
Fine<-heat-------texture->coarse
Does this make sense? Think of it as a range scale.
Posted on 6/7/18 at 10:58 pm to t00f
quote:
I’m eating brisket tomorrow for science.
Stick to wings unless you are going to LA23
This post was edited on 6/7/18 at 11:00 pm
Posted on 6/7/18 at 11:00 pm to Crawfish From Arabi
The other reason to use a coarse pepper is to create more surface area for smoke to bind. That is the main reason for rubs other than flavor.
Posted on 6/7/18 at 11:00 pm to fightin tigers
quote:
The meat fibers expanding or contracting are irrelevant, right?
Could be, but I don't have the answer for it. Here's a variable that we're probably not considering.....every piece of meat is different, and reacts differently to these different processes. This also might lead us to why resting and time of rest isn't an exact science.
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