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OT: Reaching out to Aggies for a brisket recipe
Posted on 5/7/18 at 3:11 pm
Posted on 5/7/18 at 3:11 pm
Okay, so while I am a huge fan of Memphis style BBQ, one area that I think is undebatable is that when it comes to smoked brisket, Texas style is king.
Having said that, I was just asked if I would smoke a brisket for this Saturday for my niece's graduation. I've had "hit and miss" luck with brisket and thought I'd ask you guys for any recipes you'd like to share.
Thanks.
Having said that, I was just asked if I would smoke a brisket for this Saturday for my niece's graduation. I've had "hit and miss" luck with brisket and thought I'd ask you guys for any recipes you'd like to share.
Thanks.
7
Posted on 5/7/18 at 3:35 pm to Pickle_Weasel
I really like the Aaron Franklin recipe
Posted on 5/7/18 at 4:12 pm to Pickle_Weasel
Posted on 5/7/18 at 5:35 pm to TAMU-93
Thanks guys! I'll let y'all know how it turns out.
Posted on 5/7/18 at 6:13 pm to Pickle_Weasel
Buy at least choice, but prime if you can swing it.
Make sure it’s not too thin on the flat.
Trim the right way. (Watch Aaron Franklin)
Lots of kosher salt and coarse black pepper.
Use oak.
Cook at ~250
Get some bark and wrap in butcher paper to finish
Any specific questions post and I’ll answer. Far from an expert but I’ve tried and failed enough to be decent.
Make sure it’s not too thin on the flat.
Trim the right way. (Watch Aaron Franklin)
Lots of kosher salt and coarse black pepper.
Use oak.
Cook at ~250
Get some bark and wrap in butcher paper to finish
Any specific questions post and I’ll answer. Far from an expert but I’ve tried and failed enough to be decent.
Posted on 5/7/18 at 8:50 pm to Pickle_Weasel
Just do exactly what Franklin says. It’ll be delicious.
Posted on 5/7/18 at 10:00 pm to Pickle_Weasel
Untrimmed brisket gets seasoned with garlic salt, pepper, Allegra seasoning, then you rub the whole thing with yellow mustard. Brand is not specific, but I say French's just so people know what I'm talking about. Rub the thing down LIBERALLY with mustard, then you need to let cover it and let it sit in the fridge for at least a day.
Once you get your smoker rolling (use mesquite) and smoke uncovered with teh fat side UP for 4-6 hours. After you get your desired amount of smoke on it, wrap it in foil, making sure the fat side is still UP and smoke for another 12-18 hours at 225. When it's finished (and this is the most important step, so don't leave it out) place the cooked brisket into a cooler and let it set for 3-4 hours and DON'T lift the lid. It will be hot when you pull it out.
After you pull it from the cooler rest, cut it against the grain. You'll have three different meat directions to cut
Brisket is a trash piece of meat, and the only thing it's good for is cooking for a long period of time. There's a lot of fat intertwined into the meat, and you have to keep it hot for a long time to get that fat to melt out so it's pallateable. People didn't cook briskets until about 50 years ago because they had no idea how to cook it other than stew it.
That being said, any untrimmed brisket will be similarly sized as any other you get give or take a pound, which in the grand scheme of things won't matter much if you are cooking it 12-18 hours at 225deg. Some people like to cook with the fat side down because they think that the fat will char and "lock in" the juices into the meat, but any locked-in juices are negligable compared to the amount of melted fat that gets a chance to melt throughout the meat fibers of the brisket, which is what you want.
I usually get one of those foil pans from Walmart and set the brisket in there. I wrap it with saran wrap first and then with foil on the top, but have also just put the brisket only into one of the giant ziploc bags. Those are hard to find these days, though.
Yep, liquid Allegra in the bottle. I learned how to use that stuff from some of my coonass buddies. They love that shite down in NOLA.
Lots of garlic salt, lots of pepper, lots of yellow mustard, and let it sit in a pool of Allegra to soak. I usually go fatside down on the marinade so the fat soaks up the allegra. When it cooks, it will cook thru the meat fibers.
Once you get your smoker rolling (use mesquite) and smoke uncovered with teh fat side UP for 4-6 hours. After you get your desired amount of smoke on it, wrap it in foil, making sure the fat side is still UP and smoke for another 12-18 hours at 225. When it's finished (and this is the most important step, so don't leave it out) place the cooked brisket into a cooler and let it set for 3-4 hours and DON'T lift the lid. It will be hot when you pull it out.
After you pull it from the cooler rest, cut it against the grain. You'll have three different meat directions to cut
Brisket is a trash piece of meat, and the only thing it's good for is cooking for a long period of time. There's a lot of fat intertwined into the meat, and you have to keep it hot for a long time to get that fat to melt out so it's pallateable. People didn't cook briskets until about 50 years ago because they had no idea how to cook it other than stew it.
That being said, any untrimmed brisket will be similarly sized as any other you get give or take a pound, which in the grand scheme of things won't matter much if you are cooking it 12-18 hours at 225deg. Some people like to cook with the fat side down because they think that the fat will char and "lock in" the juices into the meat, but any locked-in juices are negligable compared to the amount of melted fat that gets a chance to melt throughout the meat fibers of the brisket, which is what you want.
I usually get one of those foil pans from Walmart and set the brisket in there. I wrap it with saran wrap first and then with foil on the top, but have also just put the brisket only into one of the giant ziploc bags. Those are hard to find these days, though.
Yep, liquid Allegra in the bottle. I learned how to use that stuff from some of my coonass buddies. They love that shite down in NOLA.
Lots of garlic salt, lots of pepper, lots of yellow mustard, and let it sit in a pool of Allegra to soak. I usually go fatside down on the marinade so the fat soaks up the allegra. When it cooks, it will cook thru the meat fibers.
Posted on 5/7/18 at 10:14 pm to Uncle Gunnysack
I do not agree, good sir.
Posted on 5/7/18 at 10:31 pm to Uncle Gunnysack
No offense, but that's almost like a list of things I've learned not to do.
Again...just do exactly what Franklin says.
Again...just do exactly what Franklin says.
This post was edited on 5/7/18 at 10:32 pm
Posted on 5/8/18 at 7:46 am to Hugh McElroy
quote:
that's almost like a list of things I've learned not to do.
Shots fired.
Posted on 5/8/18 at 11:46 am to Farmer1906
I pretty much abide by the Franklin method Farmer1906 posted as well.
I buy all levels of grade, the more important thing to do is actually look at the meat. Make sure the fat cap doesn’t have huge chunks missing or that there isn’t a bunch of grey colored meat meaning it has oxidized from an air leak. But if cooking for a big crowd I do usually tend to go more choice or prime so it has a better chance of finishing out.
Trim the fat cap down to a 1/4 inch. Cut off any unshapely pieces (watch the Franklin video to see exactly). Season with mostly salt and pepper, then I sually throw a bit of garlic or paprika or whatever I’m feeling that day, S&P are the primary seasonings though.
Cook at 225-250 on whatever wood you have available. I use oak cause we have ton of it at our family’s farm but pecan, hickory, etc work too.
If you want a good, firm bark wrap in unwaxed butcher paper (also called peach paper) after you hit the stall or about 160-170 internal temperature and then take it all the way to 195-205. The probe should slide in like it’s going into hot butter with basically no resistance. After that, rest the meat at least 30 minutes in a cooler but an hour or two is even better if you have the time.
Other miscellaneous points: (1) aim to finish several hours early. A hot brisket wrapped in butcher paper and stuck in a cooler can hold temp easily for 5-6 hours. Better to be done early and resting awhile than rushing it and burning at 400 the last hour to push the brisket through. (2) Fat side up or down doesn’t really matter, Franklin says he prefers to angle the fat towards the heat source as a bit of a protective barrier, but the end result to taste doesn’t matter much. (3) don’t wrap with foil. It will “steam” the brisket and give it almost a pot roast kind of taste and you won’t have a great bark (which is where a lot of the flavor is at).
I buy all levels of grade, the more important thing to do is actually look at the meat. Make sure the fat cap doesn’t have huge chunks missing or that there isn’t a bunch of grey colored meat meaning it has oxidized from an air leak. But if cooking for a big crowd I do usually tend to go more choice or prime so it has a better chance of finishing out.
Trim the fat cap down to a 1/4 inch. Cut off any unshapely pieces (watch the Franklin video to see exactly). Season with mostly salt and pepper, then I sually throw a bit of garlic or paprika or whatever I’m feeling that day, S&P are the primary seasonings though.
Cook at 225-250 on whatever wood you have available. I use oak cause we have ton of it at our family’s farm but pecan, hickory, etc work too.
If you want a good, firm bark wrap in unwaxed butcher paper (also called peach paper) after you hit the stall or about 160-170 internal temperature and then take it all the way to 195-205. The probe should slide in like it’s going into hot butter with basically no resistance. After that, rest the meat at least 30 minutes in a cooler but an hour or two is even better if you have the time.
Other miscellaneous points: (1) aim to finish several hours early. A hot brisket wrapped in butcher paper and stuck in a cooler can hold temp easily for 5-6 hours. Better to be done early and resting awhile than rushing it and burning at 400 the last hour to push the brisket through. (2) Fat side up or down doesn’t really matter, Franklin says he prefers to angle the fat towards the heat source as a bit of a protective barrier, but the end result to taste doesn’t matter much. (3) don’t wrap with foil. It will “steam” the brisket and give it almost a pot roast kind of taste and you won’t have a great bark (which is where a lot of the flavor is at).
Posted on 5/8/18 at 12:43 pm to Pickle_Weasel
Follow Franklin's steps. Have never made such good brisket as I have following that video
Posted on 5/11/18 at 3:34 pm to Pickle_Weasel
Kosher salt, large ground black pepper, half pecan/oak, 300*, 8-12 hrs, profit
Posted on 5/12/18 at 7:53 pm to Pickle_Weasel
Guys, thank you so much. I followed Franklin's recipe, and I have never gotten so many compliments on anything I've smoked before. That turned out perfect!!! Thanks again everyone!!!
Posted on 5/12/18 at 9:19 pm to Pickle_Weasel
Do work baw
And never forget what state is the King of BBQ
And never forget what state is the King of BBQ
Posted on 5/13/18 at 10:23 am to Uncle Gunnysack
What kinda Yankee bullshite is all that?!
quote:
Lots of garlic salt, lots of pepper, lots of yellow mustard, and let it sit in a pool of Allegra to soak. I usually go fatside down on the marinade so the fat soaks up the allegra. When it cooks, it will cook thru the meat fibers.
Posted on 5/13/18 at 10:31 am to Warrior Poet
quote:
And never forget what state is the King of BBQ
When it comes to brisket, no doubt at all. My wife is already asking me about making another one. LOL
Posted on 5/13/18 at 11:08 am to Pickle_Weasel
quote:
When it comes to brisket, no doubt at all
And
Brisket > Pork
Just say the words, you are ready.
Posted on 5/13/18 at 12:54 pm to Masterag
quote:
Brisket > Pork
Saying otherwise is blasphemy.
Posted on 5/13/18 at 1:45 pm to Masterag
quote:
Brisket > Pork
Exactly. There is only one type of bbq that matters, and we run that shite
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