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Posted: 5/19/2015 11:21:53 AM EDT
[#1]
Use the fat side to protect from the direct heat flow. Offset=fat up. Egg style=fat down.
225-250 until its done! Around 1 hour per pound, sometimes more sometimes less. The most important thing is to keep a consistent fire. Some people wrap, I don't unless I have to. I spray it with apple cider vinegar if it looks too dry. I season with salt and coarse ground pepper, and trim the fat down to around 1/8 to 1/4 inch. |
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Posted: 5/19/2015 11:27:29 AM EDT
[#2]
I cook mine in the oven......only because we dont have a pit at the fire station!!!
You want my recipe or you need to do on a pit? |
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Posted: 5/19/2015 11:36:17 AM EDT
[#3]
I have a step by step I can email you, what is your email?
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Posted: 5/19/2015 11:42:09 AM EDT
[#4]
Quote HistoryQuoted:
I cook mine in the oven......only because we dont have a pit at the fire station!!! You want my recipe or you need to do on a pit? If I have to do it in an oven I turn the temp down about as low as it will go... 160-170 or so... I put a pan of pecan (or mesquite) chips on the bottom rack wetted with some Lone Star. Brisket goes on a rack on a big pan to catch the grease but not have the brisket sit in the grease. Run it at least 8-10 hours. Oh... I like it dry rubbed with a mixture of black pepper, paprika, powdered and minced garlic, powdered and minced onion and coarse ground sea salt I like to score the fat with a knife before rubbing it so the rub gets inside more. if you have a smoker, the heat is lower and the time is longer. That's really the way to do it, but sometimes not an option so you gotta make do. |
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Posted: 5/19/2015 12:03:04 PM EDT
[#5]
Quote HistoryQuoted:
Use the fat side to protect from the direct heat flow. Offset=fat up. Egg style=fat down. 225-250 until its done! Around 1 hour per pound, sometimes more sometimes less. The most important thing is to keep a consistent fire. Some people wrap, I don't unless I have to. I spray it with apple cider vinegar if it looks too dry. I season with salt and coarse ground pepper, and trim the fat down to around 1/8 to 1/4 inch. This is perfect. Salt, pepper and smoke is all you really need. Not a huge fan of wrapping, but sometimes you need to. |
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Posted: 5/19/2015 1:49:08 PM EDT
[#6]
This thread is easy to get hungry to.
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Posted: 5/19/2015 2:38:47 PM EDT
[#7]
Why is brisket so expensive right now?
Txl |
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Posted: 5/19/2015 2:43:29 PM EDT
[#8]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl Too many Californicators and Yankees have discovered it due to their friends and relatives having moved to Austin... so demand has skyrocketed and price follows. |
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Posted: 5/19/2015 2:52:09 PM EDT
[#9]
Quoted:
Can you share how you do your brisket with me? I need to step my game up on this. How have you been? |
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Posted: 5/19/2015 2:56:48 PM EDT
[#10]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl No kidding. Went to HEB this morning and looked at a Black Angus brisket and the fucker was $64. |
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Posted: 5/19/2015 2:59:50 PM EDT
[#11]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl I see it for less than $2 a lb at walmart |
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Posted: 5/19/2015 3:09:43 PM EDT
[#12]
Quote HistoryQuoted: No kidding. Went to HEB this morning and looked at a Black Angus brisket and the fucker was $64. Quote HistoryQuoted: Quoted: Why is brisket so expensive right now? Txl No kidding. Went to HEB this morning and looked at a Black Angus brisket and the fucker was $64. Two weeks ago, bought a packer at Sam's for ~$54. Weighed ~17lbs untrimmed. |
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Posted: 5/19/2015 3:46:09 PM EDT
[#13]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl I'd love to smoke a brisket right now...but the price is just insane. Couple years ago, it was about $25. Now? $50 or more. |
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Posted: 5/19/2015 4:19:25 PM EDT
[#14]
Quote HistoryQuoted:
Too many Californicators and Yankees have discovered it due to their friends and relatives having moved to Austin... so demand has skyrocketed and price follows. Quote HistoryQuoted:
Quoted:
Why is brisket so expensive right now? Txl Too many Californicators and Yankees have discovered it due to their friends and relatives having moved to Austin... so demand has skyrocketed and price follows. All beef prices are high, mostly because during the drought a lot of ranchers sent their cattle to market rather than feed them hay trucked in. Replenishing the beef herds will take some time, not like chicken or pigs. |
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Posted: 5/19/2015 4:33:45 PM EDT
[#15]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl As mentioned, all beef prices are high right now. Brisket prices are bad enough that awhile back I heard of a chain of robberies where someone was breaking into BBQ restaurants at night and stealing all the briskets. |
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Posted: 5/19/2015 6:00:36 PM EDT
[#16]
Quote HistoryQuoted:
As mentioned, all beef prices are high right now. Brisket prices are bad enough that awhile back I heard of a chain of robberies where someone was breaking into BBQ restaurants at night and stealing all the briskets. Quote HistoryQuoted:
Quoted:
Why is brisket so expensive right now? Txl As mentioned, all beef prices are high right now. Brisket prices are bad enough that awhile back I heard of a chain of robberies where someone was breaking into BBQ restaurants at night and stealing all the briskets. here in san antonio, he guy was stealin em off the pits in the wee hrs of the morning |
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Posted: 5/19/2015 6:20:27 PM EDT
[#17]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl $2.99 a pound at Kroger for the packer cut untrimmed. Choke! |
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Posted: 5/19/2015 6:34:48 PM EDT
[#18]
Quote HistoryQuoted:
$2.99 a pound at Kroger for the packer cut untrimmed. Choke! Quote HistoryQuoted:
Quoted:
Why is brisket so expensive right now? Txl $2.99 a pound at Kroger for the packer cut untrimmed. Choke! I'd pay that, but seeing $6 where I shop. Gotta find a Kroger. Txl |
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Posted: 5/19/2015 8:28:32 PM EDT
[#19]
Quote HistoryQuoted:
here in san antonio, he guy was stealin em off the pits in the wee hrs of the morning Quote HistoryQuoted:
Quoted:
Quoted:
Why is brisket so expensive right now? Txl As mentioned, all beef prices are high right now. Brisket prices are bad enough that awhile back I heard of a chain of robberies where someone was breaking into BBQ restaurants at night and stealing all the briskets. here in san antonio, he guy was stealin em off the pits in the wee hrs of the morning Sounds like a good way for a felon to get shot... I've known guys to guard their pits because of such things. |
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Posted: 5/19/2015 8:47:01 PM EDT
[#20]
Quote HistoryQuoted:
here in san antonio, he guy was stealin em off the pits in the wee hrs of the morning Quote HistoryQuoted:
Quoted:
Quoted:
Why is brisket so expensive right now? Txl As mentioned, all beef prices are high right now. Brisket prices are bad enough that awhile back I heard of a chain of robberies where someone was breaking into BBQ restaurants at night and stealing all the briskets. here in san antonio, he guy was stealin em off the pits in the wee hrs of the morning That is just down right low. My recipe consists of buying mine fully cooked from 2-3 decent places locally! |
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Posted: 5/19/2015 8:58:08 PM EDT
[#21]
last time I felt like cooking a brisket I didn't anymore after I saw the price
cook it at 230ish until it hits 195 or so, then take it off, wrap it in foil and put it in an empty icechest for 2 hours take out, cut up, enjoy |
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Posted: 5/19/2015 9:49:12 PM EDT
[#22]
What is your smoker setup? That matters. Offset firebox with opposing exhaust? Offset firebox with bottom plate allowing smoke and heat to travel down and return for exhaust? Vertical?
I have offset firebox with opposite exhaust. I cook a 10lb brisket 2-3 hours fat side down, 2 hours fat side up,wrap in foil cook about 4-5 more hours fat side down. Temperature remains 220-250. I prefer Hickory. Have used mesquite, oak, and pecan. I rub it with lowery's seasoned salt and allow to sit for at least an hour covered on the counter prior to putting in the smoker which already has a bed of coals at been brought to temp. I never, ever restrict my exhaust, it is the perfect size and restricting causes creosote tasting meat. I control heat exclusively with the intake and amount of wood. My smoker is not that large it can hold 3 8-9lb briskets and 2 10-12lb'ers. EDIT: point always directed toward the firebox |
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Posted: 5/19/2015 10:06:45 PM EDT
[#23]
I trim the brisket and leave about 1/4 inch of fat. Salt and pepper or any descent rub will work. Dizzy Pig has several good ones. I don't see a big difference between fat side up or down so take your pick. I cook indirect at 250 (about 240 grid level) until an internal temp of around 200 degrees. Every brisket is different so some are tender at 195 others at 205. As TexRdnec stated, you need to FTC (foil, towel, cooler) after cooking and let it sit for 1 - 4 hours. I also love to cook burnt ends out of the point.
The quality of beef plays a huge part in the finished product. Not that you can't make a good brisket with select grade beef but you are more likely to get a better product with a better grade of beef. If you want to drop a lot of coin for a very nice cut of beef, buy a Snake River Farms Kobe/Wagyu brisket. I can't bring myself to buy one but I would love to try one based on what I have heard from people that have. |
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Posted: 5/19/2015 10:14:16 PM EDT
[#24]
Quote HistoryQuoted:
Why is brisket so expensive right now? Txl Because it is made of beef. Have you seen cattle prices lately....fucking insane My mom just sold a couple of 500ish pound calves, I think they averaged around $1100 or more per head. |
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Posted: 5/19/2015 10:26:34 PM EDT
[#25]
Quote HistoryQuoted:
How have you been? Quote HistoryQuoted:
Quoted:
Can you share how you do your brisket with me? I need to step my game up on this. How have you been? Dustin, I've been good just staying busy. You sell the ranch? Smoker is offset wood fired. Primary wood source is oak and hickory. |
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Posted: 5/19/2015 10:36:16 PM EDT
[#26]
IM Cocked'NLocked for his secrets, if he'll give them to you.
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Posted: 5/20/2015 12:04:01 AM EDT
[#27]
I can not confirm or deny that I have any idea of this thing you call smoking a brisket
I don't do pulled pork either 
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Posted: 5/20/2015 12:15:52 AM EDT
[#28]
Quote HistoryQuoted:
I can not confirm or deny that I have any idea of this thing you call smoking a brisket <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image3-4.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image3-4.jpg</a> <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/WC2011012.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/WC2011012.jpg</a> I don't do pulled pork either <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image1-3.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image1-3.jpg</a> I miss having a REAL pit I've got about the biggest lyfe tyme you can buy but my old propane tank bit was sooooo much fucking better if I had a welding machine i'd go apeshit on a 1950s elongated 500 gallon tank I've got, it'd be a monster |
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Posted: 5/20/2015 12:47:03 AM EDT
[#29]
Quote HistoryQuoted:
I can not confirm or deny that I have any idea of this thing you call smoking a brisket <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image3-4.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image3-4.jpg</a> <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/WC2011012.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/WC2011012.jpg</a> I don't do pulled pork either <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image1-3.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image1-3.jpg</a> Godfrey Daniels. 
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Posted: 5/20/2015 7:19:35 AM EDT
[#30]
Quote HistoryQuoted:
Godfrey Daniels. Quote HistoryQuoted:
Quoted:
I can not confirm or deny that I have any idea of this thing you call smoking a brisket <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image3-4.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image3-4.jpg</a> <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/WC2011012.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/WC2011012.jpg</a> I don't do pulled pork either <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image1-3.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image1-3.jpg</a> Godfrey Daniels. Jack Daniels and Charlie Daniels. HEB has brisket for 1.77 a pound limit 2 with 10 dollar purchase. That looks like the cheapest deal in the Houston area. Krogger has the ribs on sale. |
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Posted: 5/20/2015 8:50:16 AM EDT
[#31]
Also, when trimming, make sure that thing is cold as hell. Trying to trim a warm-ish brisket is almost impossible.
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Posted: 5/20/2015 10:00:24 AM EDT
[#32]
Went to Walmart at 6am, $2.98 a pound. Choke, hold my nose and bought one. Got the pick of the litter and was able to find a Choice grade brisket hiding among the Select.
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Posted: 5/20/2015 10:35:43 AM EDT
[#33]
Quote HistoryQuoted: Too many Californicators and Yankees have discovered it due to their friends and relatives having moved to Austin... so demand has skyrocketed and price follows. Quote HistoryQuoted: Quoted: Why is brisket so expensive right now? Txl Too many Californicators and Yankees have discovered it due to their friends and relatives having moved to Austin... so demand has skyrocketed and price follows. |
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Posted: 5/20/2015 11:18:12 AM EDT
[#34]
First and foremost, seasoning. Salt and pepper. But the key here is mixing 2:1 ratio of salt to everything else (pepper and/or other spices). Smoke it fat side up for as long as it takes, usually an hour per pound. Just be careful of the stall. THose fuckers stall at like 170 and sometimes it only takes an hour, sometimes longer. I like to pull mine off at 190 and let it rest. I don't wrap it or turn it or baste it. Just put it offset, fat side up with a 2:1 salt mix and don't touch it.
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Posted: 5/20/2015 11:55:39 AM EDT
[#35]
Quote HistoryQuoted:
I trim the brisket and leave about 1/4 inch of fat. Salt and pepper or any descent rub will work. Dizzy Pig has several good ones. I don't see a big difference between fat side up or down so take your pick. I cook indirect at 250 (about 240 grid level) until an internal temp of around 200 degrees. Every brisket is different so some are tender at 195 others at 205. As TexRdnec stated, you need to FTC (foil, towel, cooler) after cooking and let it sit for 1 - 4 hours. I also love to cook burnt ends out of the point. The quality of beef plays a huge part in the finished product. Not that you can't make a good brisket with select grade beef but you are more likely to get a better product with a better grade of beef. If you want to drop a lot of coin for a very nice cut of beef, buy a Snake River Farms Kobe/Wagyu brisket. I can't bring myself to buy one but I would love to try one based on what I have heard from people that have. I hate you now! Snake river, my credit card is smoking. |
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Posted: 5/20/2015 4:53:59 PM EDT
[#36]
due to the drought, a lot of farmers culled thieir herd and sold off a lot of beef last year. Now beef is in short supply.,
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Posted: 5/20/2015 6:35:25 PM EDT
[#37]
Quote HistoryQuoted:
I miss having a REAL pit I've got about the biggest lyfe tyme you can buy but my old propane tank bit was sooooo much fucking better if I had a welding machine i'd go apeshit on a 1950s elongated 500 gallon tank I've got, it'd be a monster Quote HistoryQuoted:
Quoted:
I can not confirm or deny that I have any idea of this thing you call smoking a brisket <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image3-4.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image3-4.jpg</a> <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/WC2011012.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/WC2011012.jpg</a> I don't do pulled pork either <a href="http://smg.photobucket.com/user/Delta-One/media/BBQ/Image1-3.jpg.html" target="_blank">http://img.photobucket.com/albums/v325/Delta-One/BBQ/Image1-3.jpg</a> I miss having a REAL pit I've got about the biggest lyfe tyme you can buy but my old propane tank bit was sooooo much fucking better if I had a welding machine i'd go apeshit on a 1950s elongated 500 gallon tank I've got, it'd be a monster You mean like this ? 
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Posted: 5/20/2015 7:17:36 PM EDT
[#38]
Add another door and you'd have the size of a long 500
What is that, anyway? Looks too long to be a 250, doesn't really look like a 350 and isn't wide enough to be a 500 and is too long Part of a 250 welded on another? |
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Posted: 5/20/2015 7:31:20 PM EDT
[#39]
no its a 500, late 50's propane tank made in Dallas. The doors are 48 inch , the trailer is 10 ft bed. the firebox is 24x24x24
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Posted: 5/20/2015 7:40:22 PM EDT
[#40]
Nicely done, that's an old butane tank, probably damned near 1/2" thick
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Posted: 5/20/2015 8:32:25 PM EDT
[#41]
This one is just begging to burn mesquite
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Posted: 5/21/2015 7:51:26 AM EDT
[#42]
My favorite brisket recipe is the Stephen Raichlen "Smokelahoma" version. I am not a chef or even a good cook by any stretch. I have to follow the specific directions to the letter. This recipe gives good results as long as I cook it till it is TENDER. TEMPERATURE IS NOT AN ADEQUATE GAUGE. It has to be up to temp, but it usually is not complete even though it hits the desired temp. I learned that from a real chef.
Keeping the temperature consistent during smoking is very important. A heavy gauge steel smoker will accomplish that much easier in my experience. I don't know why brisket prices went up at such a high percentage compared to the rest of the cow. 
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Posted: 5/21/2015 4:09:12 PM EDT
[#43]
Quote HistoryQuoted:
I don't know why brisket prices went up at such a high percentage compared to the rest of the cow. Low number of cuts per cow vs. the various steaks and of course ground meat |
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Posted: 5/21/2015 6:53:37 PM EDT
[#44]
Scored 2 briskets at wally world for $2.47/lb.
Txl |
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Posted: 5/21/2015 7:08:16 PM EDT
[#45]
Quote HistoryQuoted:
Scored 2 briskets at wally world for $2.47/lb. Txl Now what? 
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Posted: 5/21/2015 8:43:08 PM EDT
[#46]
Glanced at the packers in Albertson's last night. Choice @ $4.99/lb
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Posted: 5/21/2015 8:51:12 PM EDT
[#47]
Quote HistoryQuoted:
Now what? Quote HistoryQuoted:
Quoted:
Scored 2 briskets at wally world for $2.47/lb. Txl Now what? Cruz's brisket rub. Oven at 230 until it hits 195. Foil, ice chest for two hours. Ill forever be trying to replicate the brisket I devoured at your house. Txl |
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Posted: 5/21/2015 10:22:26 PM EDT
[#48]
Quote HistoryQuoted:
Cruz's brisket rub. Oven at 230 until it hits 195. Foil, ice chest for two hours. Ill forever be trying to replicate the brisket I devoured at your house. Txl Quote HistoryQuoted:
Quoted:
Quoted:
Scored 2 briskets at wally world for $2.47/lb. Txl Now what? Cruz's brisket rub. Oven at 230 until it hits 195. Foil, ice chest for two hours. Ill forever be trying to replicate the brisket I devoured at your house. Txl You'll never do it without smoke Go get yourself a pit! You get to drink for 15 hours straight, it's glorious |
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Posted: 5/22/2015 12:37:01 AM EDT
[#49]
Quote HistoryQuoted:
You'll never do it without smoke Go get yourself a pit! You get to drink for 15 hours straight, it's glorious Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Scored 2 briskets at wally world for $2.47/lb. Txl Now what? Cruz's brisket rub. Oven at 230 until it hits 195. Foil, ice chest for two hours. Ill forever be trying to replicate the brisket I devoured at your house. Txl You'll never do it without smoke Go get yourself a pit! You get to drink for 15 hours straight, it's glorious One heck of a party. |
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Posted: 5/22/2015 2:57:18 AM EDT
[#50]
Traeger grill
Injection - salted butter ( f&@$ing Magic) Rub (put it on liberally) - 1/4 cup salt - 1/4 cup ground back pepper - 1/3 cup brown sugar Spray bottle - 2 oz. Apple cider vinegar - 2 tablespoons worschester (no one knows how to spell or pronounce) sauce - 1 can tecate beer Brisket fat side up - smoke for 3 hours @ 125-145 - after 3 hour smoke switch to 225 for 9-13 hours until internal temp is 195-200. Spray every 1 hour top and bottom to keep moist, the brown sugar creates a beautiful crust. Oh and I'm super jealous of the rigs above. Apartment I'm in now doesn't quite have the room on the balcony I want but I'm honing my skills on the traeger. |
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