Cooking with Jay (Brisket)

[CrustyJeep]

I used to cook pulled pork like every other week. Never done a brisket but similar principles.

Yeah, except you'd have to really try to screw up a pork butt.

 

[cisco]

Not sure, but I will check into it, I lived in Texas for 8 years and grew accustomed to great BBQ

Visited Texas over the holidays and went to Rudy's BBQ. Worst BBQ in Texas. :cool:

 

[frankybeans]

Visited Texas over the holidays and went to Rudy's BBQ. Worst BBQ in Texas. :cool:

Next time you're in San Antonio hit the Smoke House.

 

[CrustyJeep]

Just over 3 hours in the oven and it's 190*...

 

[CrustyJeep]

Now I'm feeling a little intimidated, hope for my sake it works out :D

It did. Came out pretty damn good :D

 

[Jaydog]

It did. Came out pretty damn good :D

:awesomework: Right on

 

[chainsaw]

Visited Texas over the holidays and went to Rudy's BBQ. Worst BBQ in Texas. :cool:

Funny, I grew up down the road a bit from Rudys, the on in boerne yes? Actually the S/A line has moved so much It might be in the city now.

 

[cisco]

Funny, I grew up down the road a bit from Rudys, the on in boerne yes? Actually the S/A line has moved so much It might be in the city now.

That's the one although the wife says it's technicaly Leon Springs. Nice to be in Texas this time of year. Also went to the Alamo bowl, natural bridge caverns and 3 days on a ranch / deer lease.

I'll have to try the smoke house next time we're down there.

 

[CrustyJeep]

The fam said "do it again" (which could have been in reference to me falling off the roof or something, but I'm going with the brisket). So I did another one today, and it came out nice too :D Same seasoning; Coke, worster sauce, and Montreal steak seasoning.

This time, I went to a butcher shop and got a real brisket. The whole thing. Not just the tougher flat end, but also the fattier, more tender point end. It was a "small brisket" at about 10 pounds. It also had more fat on it than the Costco one did. And cheaper per pound, FTW :D

I took some tips from here: http://www.virtualweberbullet.com/brisket1.html

I cranked the oven up to about 275, poked the meat with the thermometer, put the foil on, and put 'er in. After about 3 hours, the meat temp hit about 180, so I turned the oven down to about 225. I let it cook like that until I got 200* internal, and pulled it out. I would have waited until 205* but it was "time for dinner", ya know. I covered it with some towels and let it rest for about 1/2 hour before opening it up and carving it.

Came out great. The point end definitely has a looser, more tender texture than the flat end does, but the flat seems to have a more intense flavor. Getting brisket figured out is really worth the trouble. It's a really great cut of meat if you cook it right.

Now we need to learn how to turn the meat chunk/Coke/worster sauce/fat mixture into a BBQ sauce. When the weather gets a little better and the days get a little longer, I'll be back outside with the smoker. I will get a good smokey moist tender brisket in 2010. Damn it.

 

[Gibby1]

I'm going to be growing more cows this year. I'll have to make sure the butcher get's the briscuit, then get Jaydog over to cook it over the wood fire for me :)

 

[CrustyJeep]

I'm going to be growing more cows this year. I'll have to make sure the butcher get's the briscuit, then get Jaydog over to cook it over the wood fire for me :)

I don't see a problem with any of that :D

 

[Jaydog]

I took some tips from here: http://www.virtualweberbullet.com/brisket1.html

Thanks :awesomework: I'll have to build me a fire pit this summer and try this method :cool:

For some reason Winco has much better brisket than the other chain stores.