Thread: Brisket!

I will next time I am in the UK.

Originally Posted by Kees

I will next time I am in the UK.

May have misunderstood "my side of the pond" lol

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Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

Here's the tail end of one I did a few months back



I know you'll nail it

Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!

Originally Posted by ScoutHikerDad

Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!

I like that you use the probe test that's the way to do it my friend.

Have you considered after cooking it, just turn down your oven to as low as it will go. Usually about 170f. Then wrap it up after letting it sit for about 20 minutes to stop cooking, and put it in there for the rest time.
This has worked very well for me and it can be held safely for 20+ hours and never go into the temp danger zone.
And you're right about the taste, it gets better the longer the rest

Oh and it looks GREAT!!!!!

Originally Posted by tcrideshd

Aaron ive been known to smoke some meat ( ask the guys at Charlies meetup), with brisket, it is best to keep it simple, beef is different from pork,, and down here in Oklahoma and Texas we like it with lots of pepper, and some kind of salt ,, dry mustard works well to,along with Garlic salt for sure , then some other seasonings as you like. the key is good smoke for the first couple of hours, and down here hickory is good,, or like we do out on the Rigs, just go gather some Mesquite around the edge of location , and enough time to get a little char (bark) on the outside, and take those burnins and sauce them up as appetizers Tc

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

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Originally Posted by DaveTheGeordie

Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

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I know that is how they do it in Texas, and I can't deny it yields an awesome brisket; it is, after all, Aaron Franklin's method (that and Prime grade meat). I just can't resist a few other spices I know are great additions.

Money shot!

BAM!!!! That looks really really good.

And I had pizza for dinner.......