I’ve never made a brisket before and never thought about trying one until moving here. You see, brisket might well be the staple of Texas BBQ. If a BBQer can cook a mean brisket, well, then they can cook just about anything. After my 2nd trip to Southside Market (I have to travel to Austin for work) – I decided to attempt my first brisket – after all, how hard could it be?
Following some advice that I found online, I picked up a “packer” cut brisket at the market on Friday night and went to work. I seasoned it with the 6 Pepper Blend Seasoning that I picked up at Southside (note: good on brisket, too powerful for ribs) and fired up the BGE. I put the brisket on the BGE around 7pm, with the intention of letting it slow cook all night long. It barely fit on the grill by the way.
Around 11pm, before heading off to bed, I checked it and noted that the temp had creeped up to almost 300 degrees (it was supposed to hold at 200). Seeing that the brisket was cooking way to fast, I pulled it off and wrapped it in foil. I dampered the fire down to 225 and put the brisket back on. Off to bed I went.
At 5am on Saturday, the brisket fumes were getting to me and I dragged myself out of bed and pulled it off the grill. You can see just how tasty it looked – now imagine the smell of that in your house at the butt crack of dawn. We most certainly had brisket for breakfast.
You can see on the brisket, there’s a slight smoke ring to it – but not as good as I would have liked. The meat itself was just slightly tough – the high early temp didn’t allow it to slow cook like I would have liked.
Nevertheless, the brisket was still excellent for sandwiches. Not one I would serve just sliced and on a plate, but it certainly was tasty enough for a good BBQ ‘wich. Next time notes: lower & slower – more smoke. Anyone else have brisket tips to share?
i have cooked many a brisket on my wsm and have a few tips.
first, light the smoker first and get it to temp (225.) once you have done this, immediately pull the brisket out of the fridge, put rub of mostly kosher salt and pepper (and garlic, cayenne, etc) on right away and get it in the smoker as fast as you can.
keep heavy smoke on it for at least 4 hours, but after about 5-6, it most likely won’t absorb much more, which is why i normally do it during the day, say starting at 5am till about 7-8pm.
make sure never to foil it in the smoker, this will cause uneven smoke ring and cause fat to collect on brisket itself.
there is a ton of more info here, and has always been a great help to me:
http://www.virtualweberbullet.com
The next step after pulling it off should have been to seperate the point from the flat. Trim the point up into cubes, put in a foil pan and put back on the smoker for 2 or 3 more hours @ 225. Mmmmm…..burnt ends are awesome!!!
[Comment ID #135000 Quote]
good idea! i rarely do that, but nothing beats burnt ends sandwich with some bbq sauce from LCs in KC.
sure looks good. Never attempted brisket before. Can you do one on a gas grill? Not a fancy one just a Char Broil gas grill from Wal Mart.
A good brisket is awesome. But they are not the easiest meat to cook. Worth the effort though!
Good looking briskett bud. Couple of tips though. Get some creole butter injector and add some of your spice rub to it, then inject the whole pint into it. I use the same rub on mine that I do with my butts, less the brown sugar. Slow cook it til it’s 195 internal and you’ll be the rage of the nieborhood. Like Munga said, heavy smoke for a few hours, then stop the smoke, no need to then. I also put a drip pan under it in my egg and keep it going with beer!!!!
I myself have never cooked brisket but I know Jodie practically worships the stuff! lol Im sure she’s got a tip or two for you.
[Comment ID #135005 Quote]
I couldn’t agree with you more about LC’s in KC. The wife and I stop in everytime we are in KC. Good stuff indeed!!
[Comment ID #134990 Quote]
totally disagree with this one. you need to lay the meat out on the counter til it is room temperature. putting a cold meat on a hot smoker just adds to the time on the smoker and adds stress to your meat. from a southern style smoke king, take my advise and some of the others also… get up early and take the meat out of the fridge. drink a beer and when it’s room temp and after you have been preparin your coals, put the meat on with lots of smoke. watch the temp and take it off at 200D internal temp. i like adding a touch more spice on it bout 1 hour before it comes off. an also, i typically dont like salt on it due to the fact that it dries the meat. good luck next time.
[Comment ID #135034 Quote]
yet another self proclaimed title from you, i should of guessed you would show up and spew more nonsense.
don’t worry, your ignorance shines through, so i don’t have much to worry about your opinion.
WOF UPDATE
Booths
1&2 Peppers
3—- Chooch+Pootan
4—- Cajun Island
5—- Mild to Wild
13– TorchBearer
14– Montezuma
15– Csigi
18– Chili Pit
50– Blane,DK,Buddah,TBS
52– Fat Kid Sauce
21&22-CaJohn’s
25&26–Hot Shoots
27–Defcon
28–Bodines BBQ
29–Intensity Academy
33–Porkys
34–Big Dawg
35–Texas choice
39–Ole Rays
40–Blair’s
41–Redd Eye
42–Butt Shack
43–Lee’s Mustard
46&47 Garden Fresh Salsa
49–Captain Tom’s
7–Urban Chef
44–Sauce Cartel
38-Flamingo’s Joe’s
63–Rick Bayless-Frontera
53- Tony Legner Food Polish
54- Tahiti’s Joes
[Comment ID #135009 Quote]
Hmmm good question??? anyone?
[Comment ID #135035 Quote]
And yet another example of the warm hospitality availible on the HSB.
I saw nothing wrong with the comment from Troy. Sounds like good advice based on personal experience to me. Everyone has their own personal favorite way of cooking, what makes the general’s so wrong? Maybe you should try it first before opening your trap.
Just my .02, take it or leave it.
[Comment ID #135042 Quote]
It can be done but it wouldn’t have that “special” charcoal flavor. You would just use the indirect method on the grill. You could run one side of the gasser on low and place the meat on the cool side. They make smoker boxes for gas grills that you fill with wood chips. Personally it would seem like a lot of work refilling the smoker box and it might make for an uneven cook because you would have to open and close the lid so much to do so. I usually use split logs or BIG wood chunks on my WSM and Chargriller Super Pro.
[Comment ID #135044 Quote]
Hudd, I’ll shoot you an email about doing it on a gasser. You won’t even need a smoke box, and it’ll still have that “SPECIAL” flavor.
[Comment ID #135046 Quote]
I find that extremely hard to believe but ok…
[Comment ID #135048 Quote]
First link I found about the gasser
[url]http://www.iabeef.org/Content/Brisket.aspx[/url]
BTW…I would love to go up against your gasser vs my smoker brisket DK 🙂
[Comment ID #135035 Quote]
The injector idea is always a gooder, I like to bury cloves of garlic in my meat offering to the grill Gods.
By the way, I didn’t see anything wrong with general’s opinion.
Whenever I do any type of meat on the grill or smoker, I like the meat to be room temperature whenever possible, and for the reason’s general mentioned. Even jerky, I always leave it out for a bit to bring up the temperature.
Someone with only 13 posts doesn’t carry much weight around here in my opinion and I would suggest giving some respect to long in the tooth posters, even generallee.
I’d play nice if I were you. General was totally on point, your venomous comment regarding his post, was not Munga. If that is your real name.
You never know how’s hiding behind screen names these days, now do you?
Glad to see the Blue Egg back in business Nick.
UB
it’s green. (Big Green Egg) something wrong with your eyes? 🙂
[Comment ID #135051 Quote]
As a matter of fact…..:biteme:
My Mama’s Brisket I grew up on is made in a crock pot these days, and tweaked over the years. It is simple and I can go to work, come back 10 hours later and it is just a few slices from perfection.
Here she is in a nutshell:
1- bottom roast
1- bottle of Masterpiece Honey Teriyaki BBQ or a worthy teriyaki choice if you think it would do well. This is what my Mom uses and it tastes great.
Cut up some carrots, celery, and I like mushroom caps.
Toss everything in the pot, poke your bottom round as many times as you think necessary so the sauce soaks in over the term of cooking. Set on low and go to work.
When you get home, slice the brisket into slices and throw them back into the pot so the juices of the sauce marinate to perfection.
Serve it about 30 minutes – 1 hour later.
Perfect for the lazy guy like me who hates to cook a major meal when he gets home. 😀 Not Texas Brisket folks, but I bet you will love it just as much.
btw, cut it against the grain for optimal aesthitic appeal. but hey, i’m just guessing. afterall i am just full of “nonsence”.
General gotta hand it to you, it sounds like you know what yer doing! Thanks for the cutting tip too, I usually cut the same way when making a flat cut corned beef brisket, but that’s another story!
I gotta get one of those eggs, looks like Nick has prepared quite a few dishes on that baby!
[Comment ID #135048 Quote]
I can tell there’s no red in your neck. I don’t care what you believe. It’s not a faith issue.
Hudd, I just got home from work. I’ll email you in a few bro.
[Comment ID #135057 Quote]
Seriously….are you guys always this rude or is it just our differences in what real BBQ is?
you guys doing a redneck roll call? 🙂
here and accounted for sir!
it is America, the greatest country in the world. everyone is entitled to their opinion.
[Comment ID #135059 Quote]
may i ask what your choice of BBQ is like?
are you a beef or a pork kinda guy/girl?
God Bless America!
And good BBQ 😀
Nick you got a month and a half to perfect this!
and you too parker394? may i ask what you version of BBQ is? pork or beef or do you not care unles it’s good?
nick, if you get a chance, try the infamous “beer butt chicken” on the green egg. it is to die for. 🙂
[Comment ID #135066 Quote]
I’d say fish. I always throw in a piece of salmon and maybe some swordfish or shark whenever I’m smoking anything. We do chicken a lot too!
[Comment ID #135059 Quote]
Rude? I offered up good advice to a friend and you were the one to put doubt into it. I never asked you to believe it.
Also a friend of mine offers up good advise (and correct too from my research) and he’s attacked for it. And you’re calling us rude. Too funny if you ask me.
As for real BBQ, what the heck is “real” BBQ. There’s so many ways to do BBQ it ain’t even funny. And you don’t need an egg for 99.9% of it.
[Comment ID #135059 Quote]
Rude? Who’s being rude? Please explain?
[Comment ID #135063 Quote]
In all honesty I prefer pork over beef when it comes to BBQ.
I see you come from the STL Endorphin and probably partial to some good babyback ribs and maybe some KC style bbq, k-rect? I perfer Memphis sweet and tangy bbq slightly better, but getting some STL ribs isn’t far behind.
[Comment ID #135069 Quote]
“I can tell there’s no red in your neck. I don’t care what you believe. It’s not a faith issue.”
First things first…I am an Athiest so nothing is a faith issue with me. 🙂 I have an opinion about gas vs charcoal or hardwoods though. Your gas grill will NEVER compete with food cooked with hardwoods…period.
Perhaps I shouldn’t have called “you guys” rude because it wasn’t aimed at GL or UB…I apologize for that.
Dk is just “SPECIAL”
[Comment ID #135074 Quote]
U are correct, Sir. I do dig me some babybacks although to be honest I think I prefer the STL sparerib cut a little more. I LOVE Memphis bbq. The wife and I attend MIM every year and always make the rounds to try out our fave joints and look for new ones to check out.
Hey Endorphin you got a message in the Boiler Room, I got to know more about MIM. 😀
[Comment ID #135036 Quote]
How many booths are left Bret? Being the true procastinator that I am, I will have to wait until you’re down to the last 2 booths.
[Comment ID #135075 Quote]
Sweet! Now THAT’s a comment.
Sorry if I let a little bit too much of my redneck show there Endorphin. LOL!
Hey, what do you mean “SPECIAL”? Hope it’s Short Bus related. LOL!!
As for the grill, I don’t have gas, Hudd does. Gas can get the job done, it’s just a different way and you gotta take a different road to get to the same destination. If done correctly the results can be just as good as anything else.
[Comment ID #135079 Quote]
And if we go, we’ll swing by and pick-up the other Short Bus riders along the way…
[Comment ID #135080 Quote]
Sweet closure. It all works out in the end. :tu:
Wonder if that green egg will cook Roadkill?
[Comment ID #135090 Quote]
Mmmm, roadkill! Now you got me wanting to make jerky! 😀
[Comment ID #135090 Quote]
Wonder how many green eggs it will take to cook Blane.
[Comment ID #135098 Quote]
Well wait and see where doing a wieght lose contest on the other site and hopefully we all get healthier.
But I would guess maybe 10 green eggs @ 30lbs each = 300lbs, great question Anthony.
I hope all is well in Canada.
[Comment ID #135099 Quote]
That was actually a great answer with humour taken in jest!
Good luck to all in the contest.
All is well up North!
[Comment ID #135043 Quote]
so to take at heart what you just said, what was so wrong with my post in the first place? honestly, i’m tired of general hijacking every thread calling himself the “self proclaimed god” of whatever. i agree everyone has their own way of cooking, but just because on person on this blog has a “crew” doesn’t give them the right to start correcting people to fufill some sort of ego trip (which is what it seems like to me and a few others.)
first off, putting the brisket on right out of the fridge allows for a better smoke ring as the colder the meat, the faster it absorbs smoke. allowing to let the meat sit for the 10 minutes it takes to drink a beer will only raise the external temp of the cut 2-3 degrees at most, making minimal difference at best and not stress it one bit.
secondly, 200 degrees is too high for a decent cut of brisket. once off the smoker, the piece of meat will raise another 10-15 degrees, which will start to overcook it. 190 is what you should shoot for.
third, salt is key to a gentle rub that you should be placing on the brisket, as it will help form a nice thin crust, allowing the juices within the meat to stay in the meat, not dry it out. last thing you really want on brisket is sugar, as it will burn.
lately it seems any helpful comments on this blog are only bait for a select few to try and outdo the others.
i have never been negative on this blog, in fact i have rarely commented. all i saw was a post by nick asking for advice on a subject i am fairly well versed at, only to be told differently by the one person i should of expected it come from. next time, i will be more wise and keep the knowledge i have to myself and let the “experts of all” spout their knowledge.
[Comment ID #135018 Quote]
I have two fail proof recipes. If cooking on the grill, I cook with indirect heat, but have cooked it in the oven many times!
If anyone is intrested, I can post the recipe! 🙂
[Comment ID #135090 Quote]
why ruin perfectly good roadkill by cooking it. just throw it in the blender strain out the bone fragments and grab a straw! go’s good with purple glue sticks.
[Comment ID #135106 Quote]
NO THANKS
MAn, you guys are a hoot. B & M, B & M, sounds like me and my last wife LOL You can use a gas grill on a briskett, just have to have a duel burner and turn one side off, then low and slow at 225. For smoking, you cna make smoke pouches out of foil and a mix of wet and dry wood chips/ Just make you a pouch, say 10 inches by 6 or 7 inches and then poke holes in it with a fork and lay it where the direct heat can get to it. Most good gas grills have a place for the smoke pouch. The more holes, the more smoke. Make ya about 3 or 4 of them and when it stops smoking, chage them out
[Comment ID #135134 Quote]
:p
[Comment ID #135106 Quote]
Post away Jodie.
[Comment ID #134990 Quote]
[Comment ID #135161 Quote]
please don egg her on turk….lol
Just a couple quick notes Nick… Brisket is a personal thing with many variables…
cooking temperature…
225-250 is perfect
internal temperature…
180-205 — from 195 up, the fat and connective tissue should be getting very very soft, and some people, including judges at competitions may consider this over cooked. I target 185-190… but different briskets “give up their ghost” as some call it, at different temperatures, so the best way to tell is practice. Your meat thermometer should slide in with little effort, and the temp should be in that range…
to foil or not to foil…
wrapping your brisket in foil after 4-8 hours on the smoke is worth a try and can retain some moisture, but it will also soften the bark and could give the meat a steamed texture. Competition judges usually look for a good crispy flavorful bark.
I have cooked briskets on my full size Primo (the Eggs cousin) and they have turned out OK. But I prefer grilling rib-eyes or Carne Asada on the Primo. Tri-Tips smoke well on the Primo also.
I just ordered a new smoker from Southern Yankee BBQ that should be ready for shipping any day now. I expect to have it sometime next week, and will load it up with brisket and ribs and let you know how it works… I am smoking over 120 lbs of brisket at my HOG Chapter’s Director’s Ride this year (May 18th) — so I better figure out how to use the new smoker…
Todd
[Comment ID #135163 Quote]
Awe…but she’s a sweet heart. Does she turn into a Blog Hogger when you encourage her?
[Comment ID #135164 Quote]
Holy crap that’s a lot of meat! Video tape the event and send it in if you have the opportunity to do so.
will do… we will at least have a few good pictures…
[Comment ID #135104 Quote]
Self proclaimed? How do you know that he didn’t win that title in a BBQ contest somewhere? Maybe not, but who are you to decide?
As for bait, Troys comment was valid and correct. how is that bait?
By the way, you’re back to a single comment now. Someone forget their email addy after switching to their alter ego? Bret, is that you?
[Comment ID #135155 Quote]
Bingo. Got a little red in your neck there DonDon?
Tin foil, ranks right up there with duct tape! 😀
OK there DK, I do consider myself a semi-reformed redneck LMAO. I may be from Mississippi BUT bet ya I can out cook yo ass. Here’s something for all you good folks. and YEh, its a TURK-ey LOL Smoke a whole TURK-ey after you’ve brined it for a couple days, throw in a little maple syrup, thyme andd sage in your brine though. Once you’ve smoked the TURK-ey to about 120 internal, THEN deep fry the whol, shit-kit and Kabootle til it’s about 160 degrees. IT’ll be the best Yardbird (TURK-ey) you’ve ever eaten. Also may want to inject it with creole butter to boot. BTW, I have alot of friends up north, Tennessee LOL that use foil to make smoke pouches.How else you gonna do it if you don;t use a pouch. you’ll just have the wood on fire, not smoking and that ain’t gonna work
[Comment ID #135104 Quote]
Ah wipe your nose and deal with it. You obviously do a lot of lurking on the hot sauce boards to use the word “crew” and such. And it’s “Crewe” I think, isn’t it Cap’n? LOL.
What’s the problem with someone giving their opinion on HSB just because they spend their time on other boards as well Hmm?
I’m frankly sick of all of this garbage. It’s a free country, people can spend their time anywhere they damn well please online and there’s no need to have a negative opinion about it if they choose to do so.
Sure you have an opinion and perhaps a certain amount of expertise, but why in the hell should I listen to you as opposed to general or DK, or anyone else if you can’t let them post their opinion in peace?
With a pissy attitude about general or anyone else from another “crew” (God, grow up) you just makes your opinion less valid and come across with some sort of immature jealousy or something more deeply rooted, could it be misguided hatred for no apparent reason? Or are you hiding behind a new user ID to hide another profile? Hmmm?? Whatever.
Whether you spend time here, there or anywhere, we all have a common interest that draws us to these boards. The love of spicy food and the offshoots of the topic.
I love this business, the people in the industry are some of the most unique and genuine anywhere. Don’t get me wrong, I’m always up for a good fight, but unprovoked attacks for whatever reason just piss me off.
Sorry everyone, I’m cranky this morning. Carry on….
California isn’t exactly know for it’s BBQ, but I will take on any of you any day, gas grill or smoker. Baby back ribs, brisket, pork butt, chicken, whatever! Any takers?
[Comment ID #135166 Quote]
Ahhh you have no idea…lol love ya jodi
A tip for making your brisket tender, stab the bejesus out of it with a fork and marinate it overnight in pickle juice. I love pickles and when I empty a jar, I save the juice until I have enough and then buy a brisket. Also, I’ve used a green egg for years, and to keep it below 250, get it up to heat and open the top vent just a crack and the bottom vent about 1″. And by all means you guys are right. All meat should be at room temperature before grilling or smoking. This helps it cook evenly.
[Comment ID #135179 Quote]
DonDon, the redneck comment was a good thing. LOL! I had mentioned in an earlier comment about there being a way to use the gas grill with the use of a “smoke box” and that using gas was fine.
There was doubt to my comment and I didn’t feel the need to prove myself, so I just passed the info on via email to the person that needed it.
You posted the method in which I was refering, so I was just giving you props.
As for outcooking my ass, that would be no great feat, but I’m sure your cooking is just fine anyway. 😉 LOL!!!
BTW, the yardbird (TURK-ey) sounds tasty. 😀
[Comment ID #135199 Quote]
Hey you 2, enough grilling innuedos of TURK(ey). You’re starting to make me nervous.
😳
[Comment ID #135106 Quote]
I ‘d like to see those recipes.
[Comment ID #135182 Quote]
I’ll play. Who would judge?
Send all brisket to me. Send the roadkill brisket to TURK-ey. 😀
DK, just talking junk bud and LOVE to BBQ. It’s FRIDAY!!!! any of you grown the bhutt’s yet? got mine in the mail yesterday and their erall small compaired to the rest I got from chilipepper.com All my others were 10 inches or so and the Bhutt is only about 2 inches
[Comment ID #135210 Quote]
Thanks for thinking of me before Leroy.
[Comment ID #135212 Quote]
Leroy will wait by the mailbox until the brisket shows up. He doesn’t need all that stress. Besides I am trying to fatten us up before the weight loss contest. 😉
Good strategy champ 😀
[Comment ID #135205 Quote]
Beats me. But this could be fun. We should try to have a HotSauceBlog.com cook-off/BBQ thing. Location would be an obstacle though.
[Comment ID #135223 Quote]
Weekend of Fire…Sunday Night
Buddah,
You can’t do a BBQ cookoff on a Sunday night at weekend of fire, that sort of thing takes a long time and is an event all itself. Besides, how am I supposed to bring my gas grill to Ohio?
[Comment ID #135009 Quote]
I kind of scanned through all of this and didn’t see an answer, so…
Yes, you can.
Depending on the size of your grill (let’s say 2 burners), only light one side. Prepare the brisket how you like.
Use soaked wood (mesquite is really good for brisket) in a foil packet directly on the burner. Some people poke holes in the foil, some don’t…I think it’s a good idea.
Place brisket on the side of the grill that is OFF…in other words, not over the direct heat.
The hardest thing to do is not opening the grill to check on it. After about 4-5 hours, you may want to turn it (not flip it) 180 degrees so it will cook more evenly.
[Comment ID #135232 Quote]
Getting there is not my problem, as long as you bring me my brisket. 😉 I am sure Bret can arrange a spot in the Jungle Jim’s parking lot for a few bbqs. Maybe someone in Ohio or near abouts lend you their grill. I just remember last year it was like 100% humidity outside with a temp around 95. Not sure someone from California can deal with all that sun. 😀
[Comment ID #135238 Quote]
#54
Nothing like some good brisket. Nick think you are doing alright takes a couple of times to get it down. Letting the brisket warm up to room temp. is also what I do, same with my steaks always turns out tender. Definetly temp is the key low and slow and don’t forget to cut against the grain of the meat when serving. I know everyone has their own way of cooking and different type of grill, just know I have had no complaints on my brisket and it did take me a couple of times to get the marinade and rub down, along with the temp. and amount of time on the grill. Experiment and enjoy is the best way to go…………
Don;t have any pics of my briskett for some reason but got several other pics on my myspace. Ribs, ABT’s, fatties, boston butts and pizza I grilled!!!!!!
[Comment ID #135036 Quote]
A letter to our fellow business owners, loyal customers and friends
With the recent population of all the new blogs and forums
around, it’s easy to get caught up in a whirlwind rumor that
produces comment and questions. Understandably so, this letter
will hopefully clear up any of the mis-understood or mis-
information you have heard about, been emailed about, or told
about the Three Hot Tamales from sources with absolutely NO merit.
Let’s first clear the air about us not recently doing any
Industry Shows. It is NOT because we are closing the business or
packing it in. It is merely because we have decided on a
restructure of our business practices and felt it would be the
in the best interest of THT, that we use our funds and put them
into play. Being in the industry for 3 years, does NOT consider
us to be at the point of success at which we would like to be.
We are still in the developing stages, making it better and
better as each year goes along.
We do not do this on a full time basis (although we would love
to) and we all have jobs, children and other obligations that
consume much of our free time. We started this company out of
the love we had for “fiery-foods†and our passion to make our
customers happy. We have been able to accomplish this by working
as our time allows.
We regretfully had to cancel our participation at this years
Weekend of Fire, hosted by Jungle Jims. And so the questions,
emails and improper concoction of “stories†commenced. Although
we don’t feel that we need to explain our reasons to certain
people, we do want our friends and customers to hear it from a direct
source.
We have been dealing with a very unfortunate situation. Lisa has sustained injuries in a
terrible car accident and has been going through treatment for debilitating
pain for over a year now. Recently she had to stop working as a result. She will be undergoing some more aggressive and serious medical procedures for the next several months and is hopeful this will at least ease her constant discomfort. We will keep you up to date on her progress.
So you see, life just kinda happens and those of you who know us, know that before we are the Three Hot Tamales, we are a family first. Therefore, Industry shows are just not an option for us at this time. We go as THREE or we don’t go at all!
We will miss you at JJ’s and wish all of our friends a great time and nothing but great success to our fellow business owners.
[Comment ID #136034 Quote]
I wish the very best in Lisa’s rehabilation. I am sorry for all the woes that have gone into such a travesty and I hope in time THT will once again be a force to behold. Get well soon Lisa. Thanks for taking the time to update us Kristi.
Just want to say thanks to all of you. All three of us really appreciate your support and will miss seeing you. Have a happy Thursday!
General Lee has a good point about letting the meat rise to room tempature before placing it on a grill — this is true for all red meats. I have read this many times from many grilling experts and it makes sense.
I remember my father used to do this with T-Bones & Rib Eyes back when I was a kid in the 70’s. My dad, now nearing his 80’s, can still grill better than anyone I have ever known.
So why not give it a try; crack open your favorite brew, let the meat temp rise to room temp, and throw it on the grill when the fire is ready.
Your Taste Buds will thank you and a good cut of meat will be even that much more tender.
Regards,
The White Collored Red Neck
First and foremost, pick a brisket that is well marbled and can be bent such that its tips touch with ease. Stiff brisket = stiff BBQ.
An old tale that may or may not be true says that 99% of cows are right handed, and and that the non-dominant (left) brisket is more tender.
The best BBQ joints in Texas do otherwise than is recommended here for the most part.
Start your grill closer to 350, build your bark and only use blue smoke before choking off your heat and letting it go slow and low until it reaches your desired internal temp.
“Heavy” smoke as I see it referred to here has creosote and other nasty things that make your bark bitter rather than savory.