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Brah I use these threads. Keep up the good work
Since it bothers the little emo trolls and VivaLaFatboy so much...
...How I do it...start with a good bed of coals and a hot pit. Started fire with a pearburner at 7am
like that good clean smoke...
Trim fat side to 1/4" cross hatch 1/2" deep, trip all hard fat from point...dry rub and onto the pit fat side up. Close the lid and don't open it again for 10 hours.
Hold the right temperature
Shoot temperatures at 10 hours...170...close the lid.
Checked again at 13 hours...temp at 190...pulled off and into the ice chest wrapped in clean shop towels. Next morning onto the cutting board...
Cut the brisket across where the flat meets the point...
Rotate the point 90 degrees and cut the point in half. Wrap all in foil and directly back into the ice chest until time to serve...I don't slice until it goes on the plate...
nuthin to cooking a nice juicy brisket...
Brah I use these threads. Keep up the good work
Cue VivaLaFatboy to tell me he watched pitmasters on TV once and I'm doing it all wrong.
Whatever grandpa.
And no, Aaron Franklin does it the same but his obviously looks and, I'm pretty sure, tastes better. You wouldn't have people wait three hours for that scored, burnt looking, dry hunk of beef.
Scoring
Viva Las Fatboy right on cue.
Whatever grandpa.
And no, Aaron Franklin does it the same but his obviously looks and, I'm pretty sure, tastes better. You wouldn't have people wait three hours for that scored, burnt looking, dry hunk of beef.
Scoring
Now go back to eating cheetos and watching the food network. LOL fatass
what's the point of scoring it? genuine question imho
It can help the rub get past the fat cap, but it can also render the fat off quicker.
Pretty much that. By the time the brisket has cooked low and slow for 13-14 hours the fat cap has rendered into the brisket instead of rolling off. Check the cross section cut.
Naa...I don't like foil on briskets. Ribs yes, depending on time frame to tenderize and loosen up the bone but I will finish them back on the smoke, pork shoulder for pulled pork (I wrap @ 150 and pull at 195) but not briskets. The perfect brisket can be cut into 1/4" slices that just fall over in one piece but if you grab a perfectly cooked slice it will just pull apart with a slight tug. Foil briskets are more like a roast and just fall apart when you try to cut them.
Last edited by CosmicCowboy; 09-03-2013 at 08:46 AM.
well done
Oh, and people wait at Franklins for three hours because they are too fat and lazy like Viva Las Fatass to smoke a great brisket themselves.
Stand in line for three hours..
Food network expert...
Last edited by CosmicCowboy; 09-03-2013 at 08:42 AM.
1- I have done over a hundred briskets & could use more information on the pre trimming part…
2- You throw them on ice overnight? Interesting…Never knew about that…Do you re heat them or serve cold?
3- Prime rib is much easier…
Last edited by Sportcamper; 09-03-2013 at 09:17 AM.
Another insecure butthurt thread
Oh no...I just use it as an insulated box to let the briskets rest and cool slowly. They will stay hot for hours. You want them to reabsorb the free juices slowly so they are juicy when you slice them.
Another insecure butt hurt post from the emo got.
good brisket
1. get in car.
2. goto store, buy 12 pack.
3. goto drive thru bill millers. poorboy extra lean extra beef, 1.00 more, no big deal.
4. eat and drink and be merry.
5. smoke some more dro to celebrate!
Right, I'm the emo one here.
thank you for posting your brisket, again.
hey cosmic, how do you cook your new york strips. that's what the i eat. and i just grill em up in a pan with heavy pepper on one side. what am i doing wrong oh great one...
I'm frying chicken this weekend. I'll be sure and post something for you.
make sure you fry it in canola. i don't like the taste of vegetable oil.
Peanut oil works for me...
I haven't done home made hot sauce in a long time. HEB thick and chunky is my normal go to hot sauce.
Baseline Bum is the hot sauce expert
Yeah, no surprise Trill likes rape oil....
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