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Need to know the secret to great brisket
Posted on 4/1/19 at 1:27 pm
Posted on 4/1/19 at 1:27 pm
This has always eluded me. Other meats, chops, ribs, chicken, prime rib, turkey, salmon, cheese, I have got that down. I'm pretty good with all those, but brisket just escapes me. It's the most difficult to get it just perfect, at least for me. Someone's I cook it too long and it gets too soft. Other times not long enough and it stays too tough. And then there are those times when the meat is just right but the flavor is underwhelming. I've small it with oak, hickory, pecan and mesquite. I find oak seems best, but I've had good brisket from commercial joints that use all those different woods.
What the hell is the secret to great brisket?
What the hell is the secret to great brisket?
14
Posted on 4/1/19 at 1:33 pm to HubbaBubba
sous vide
Posted on 4/1/19 at 1:37 pm to HubbaBubba
practice
Posted on 4/1/19 at 1:38 pm to HubbaBubba
Follow Franklin BBQ's method on youtube. Get a good digital thermometer with meat and pit probes.
I usually cook mine until the internal temp throughout is at least 203-205.
I usually cook mine until the internal temp throughout is at least 203-205.
Posted on 4/1/19 at 1:42 pm to SUB
quote:
Get a good digital thermometer with meat and pit probes.
That's the secret. I've done quick briskets & then had others that sat in the plateau for hours. You can't tell by looking. Go by temp, always.
Posted on 4/1/19 at 1:50 pm to HubbaBubba
If you're going the long, traditional method, it's all about the timing. I have started doing the hot and fast method with great results. Simple rub down the brisket with pickle juice add S&P&G seasoning, a lot, and put on the pit. Usually apply juice and rub the night before.
Posted on 4/1/19 at 1:56 pm to jmon
How does adding pickle juice equate to hot and fast??
Posted on 4/1/19 at 1:58 pm to HubbaBubba
First step is to make sure you get a good piece of meat. Certifies Angus Beef (High End Choice) or Prime (if you can get it at reasonable price)
Choose your own smoking technique. I like to wrap in foil to power through stall (I know some wrap in butcher paper or not at all, just my preference). Its done when a probe slides through the thickest part with minimal resistance. I don't go by temp, strictly feel. Different briskets will be done at different temps. May take you a few times to get the exact feel, but you'll get it. Good luck.
Choose your own smoking technique. I like to wrap in foil to power through stall (I know some wrap in butcher paper or not at all, just my preference). Its done when a probe slides through the thickest part with minimal resistance. I don't go by temp, strictly feel. Different briskets will be done at different temps. May take you a few times to get the exact feel, but you'll get it. Good luck.
Posted on 4/1/19 at 2:08 pm to HubbaBubba
Cooking at a high heat seems to be the beat method. Dial it uo to 4 hundo.
Posted on 4/1/19 at 2:27 pm to SUB
quote:
Get a good digital thermometer with meat and pit probes.
My go-to is the thermopro Smoke. Comes with a meat probe and one for the grate. Have loved it so far.
I bought mine when they were doing spend $100 get a free Thermopop as well. Easily been worth the purchase.
quote:
First step is to make sure you get a good piece of meat. Certifies Angus Beef (High End Choice) or Prime (if you can get it at reasonable price)
Agreed here. USDA Prime is the lowest tier i’ll go now since I fricked up and spoiled myself. Costco’s, at least in Dallas, will also run great deals on Wagyu as well.
I also have never had great success with the smaller briskets. The bigger ones are easier to cook, imo.
This post was edited on 4/1/19 at 2:30 pm
Posted on 4/1/19 at 2:29 pm to HubbaBubba
quote:
Need to know the secret to great brisket
leave it at the supermarket and get you a rib rack
Posted on 4/1/19 at 2:29 pm to HubbaBubba
quote:
What the hell is the secret to great brisket
Skip trying to cook it and goto Central City BBQ for brisket.
Posted on 4/1/19 at 2:33 pm to tigerdup07
quote:
leave it at the supermarket and get you a rib rack
Idiot
Posted on 4/1/19 at 2:33 pm to t00f
quote:
Skip trying to cook it and goto Central City BBQ for brisket.
Idiot
Posted on 4/1/19 at 2:40 pm to LSUballs
sorry balls, beef brisket is a pain in the arse to cook and I'd rather just eat it from the pro's.
Posted on 4/1/19 at 2:56 pm to t00f
Practice a lot and learn your smoker. You may have to end up switching to another smoker you can control better.
There are some good classes/schools out there to learn from competition/restaurant guys how to do it right as well.
There are some good classes/schools out there to learn from competition/restaurant guys how to do it right as well.
Posted on 4/1/19 at 2:56 pm to t00f
yep. some things are easier to just spend the $20 and save yourself a few hours. in this case a whole day. brisket isn't as good left over anyway
Posted on 4/1/19 at 3:13 pm to tigerdup07
quote:
rib rack
I find racks of ribs incredibly overpriced at supermarkets. I can buy a whole brisket at costco for what 2 racks of ribs cost at supermarket.
FWIW the best briskets I have cooked I have been able to keep the temp. stable throughout. Doesn't matter if that temp is 230 or 260. I try to stay under $45-$50 per brisket at Costco and tend to choose the ones that are more flexible in bag.
This post was edited on 4/1/19 at 3:19 pm
Posted on 4/1/19 at 3:21 pm to t00f
quote:
sorry balls, beef brisket is a pain in the arse to cook
quote:ive had more over cooked dry briskets from restaurants than anyone doing it at home.
I'd rather just eat it from the pro's.
Posted on 4/1/19 at 3:36 pm to HubbaBubba
Don't get crazy with the spices. Keep it simple. Salt. Pepper. Garlic power. Would you put it on a steak? If not don't put it on your brisket.
Separate the point and flat. Harder to get an even cook across the flat with the point on. Sure it's possible it's just harder.
Brisket cooks on it's own time schedule which is different from brisket to brisket. One might take xxx hours the next of similar size and shape might take xxx+2 hours you just never know. Let the thermometer tell you when to check it but the final judge must be the texture which is the probe must slide in like butter test.
Separate the point and flat. Harder to get an even cook across the flat with the point on. Sure it's possible it's just harder.
Brisket cooks on it's own time schedule which is different from brisket to brisket. One might take xxx hours the next of similar size and shape might take xxx+2 hours you just never know. Let the thermometer tell you when to check it but the final judge must be the texture which is the probe must slide in like butter test.
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