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| Member |
Oh, and my personal experience is that any of the methods using foil will typically lead to more tender brisket, but do run the risks of getting it soggy, and falling apart. Also more of a meat taste. Going w/o any foil gives it more of a smoke taste, at the risk of drier meat. cc | |||
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| Member |
I don't wrap mine, I like a good bark, just wait and push through the stall (which in itself can be mind numbing) ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
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| I can't tell if I'm tired, or just lazy  |
^^^^This! I cooked my first brisket, following Franklin's suggestions, last summer and it turned out great. It's going to take about 8 hours out of your day, but it is worth it. _____________________________ "The problems we face today exist because the people who work for a living are outnumbered by those who vote for a living." "Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety" Benjamin Franklin | |||
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| I believe in the principle of Due Process  |
Around here, exposing the brisket to (usually mesquite) smoke for a minimum of 12+ hours is Holy Writ to “let the strings out.” Whatever the old way, Franklin certainly has sold a lot of meat to a great many very happy customers who stood in line for hours in inclement weather to become one. The restaurant is open again after the fire. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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Member |
195 internal temp is the magic number no matter which method you use. It has to get there to break down the collagen and make it tender. Anything you do to keep the moisture in is good. If you use Adam Perry Lang's recipe for "Get a Book" brisket you can't go wrong, we have done this recipe many times and it always gets rave reviews from our guests. http://www.adamperrylang.com/r...k-whole-beef-brisket CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| Member |
You are correct. It will LIKELY be in the 195-205 degree range when it probes tender, but it's the buttah-soft feel you're after, not a magical temperature. Then it rests, wrapped, back down to 150. Very easy, and worth it. SUPER extended low-temp/post cook hold times (in Alto Shaams) is how many chain restaurants are able to achieve tender and moist brisket from average quality cuts, not because they employ pitmasters. For the record, I can rock a brisket in my stickburner, drums, insulated cabinet, Weber etc with a traditional low-n-slow, but the BluDawg method I posted is a VERY bulletproof hack for first-timers. It's actually an incredibly consistent process that turns out a great brisket, even for us BBQ-geeks! | |||
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Member |
Interesting recipe until this.
Pretty sure that will get you shot then hung in Texas!  "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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Ammoholic |
Not really sure what you'd be making with those ingredients, but it's not brisket for sure. Smokey, not sweet. I make my pulled pork sweet which makes my friends from North Carolina cringe. No way I am having sweet brisket though. Jesse Sic Semper Tyrannis | |||
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Drill Here, Drill Now |
Thanks for the clarification but in the future I suggest rewriting the instructions with this clarification Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Joie de vivre |
Thanks for all the input, just a follow-up point I have been using Amazing Ribs for quite a while plus I purchased the Meathead book, which is great. I will post pictures in the next few days of the results. I do like Aaron Franklin, I have watched his TV show but not his Youtube work. The two shows on brisket were interesting. | |||
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Member |
Man o man does that look fantastic. | |||
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| Member |
The sweet is mostly gone by the end. Brisket is a cut of meat not a recipe. I have lived in Texas and love Texas bbq. I have also seen a lot of sugar and honey being used on brisket in Texas CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| Member |
And Sigs are better than Glocks and Fords are better than Chevys CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| I believe in the principle of Due Process |
I’m not sure about “on brisket” but here, where the rubs tends to be very basic, I’ve seen at least one very popular sauce, prepared with the drippings and seasonings, use Krafts French Dressing among other things. I think I may have posted that recipe here a few years back. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
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Dirty Boat Guy |
It seems the various cooking methods have been thoroughly covered here. I'd like to add that when it comes to dry rub for brisket I opt for a simple 1:2 salt and cracked black pepper blend and no wrap or if one must wrap do so with parchment paper to lessen the sogginess that csan occur in the bark. A penny saved is a government oversight. | |||
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| Drill Here, Drill Now |
 We've only scratched the surface. This thread could go on for MANY more pages. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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thin skin can't win |
NO doubt. Most of us haven't even shared the good stuff.... You only have integrity once. - imprezaguy02 | |||
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Fighting the good fight |
I use paper instead of foil with my briskets as well. | |||
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Member |
https://s19.postimg.org/iipbyj...98830224412575_n.jpg So how do you get it to post without having to click it? | |||
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| Member |
 There ya go. Looks damn good!! "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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SIGforum.com Main Page The Lounge Brisket cooks - step inside - need help smoking my first brisket Update with Pic's !!
Main Page The Lounge Brisket cooks - step inside - need help smoking my first brisket Update with Pic's !!© SIGforum 2024