-   Q-talk (
-   -   My rant--Brisket is not a mystery meat! (

The_Kapn 04-05-2013 05:05 PM

My rant--Brisket is not a mystery meat!
I have been here for a long time and have watched all the "cultural" changes--both good and bad. 8)
Brisket has become the most frequently discussed and fought about item I have ever seen--and for no reason I can figure out.

There are folks that consider it the "holy grail" and say ya gotta do "this, that, and the other" to make some sort of nirvana brisket.

Foil, Paper, nothing--225, 250, 275, 300, 325--just pick a Farking technique and a number and cook the Farking meat!!!!!!!!!!!!!!!

I think 90% of the more of the "help me" brisket threads are due to under cooking. SIMPLE

Back when I first starting competing in 2004, brisket was our best category and remained so to the end in 2010. Although we were not "nationally" ranked, we were always contenders.
We injected, cooked, foiled, and sliced the flat with cubed point around the sides--simple!

For folks that view Texas as the birthplace of BBQ Brisket (which I am not uncomfortable with)--do you really think the folks in the past made it so complicated???

For those of you who claim that ya gotta cook a hundred or a thousand briskets to get the "feel right"--how do you sleep with that kind of crap
Brisket is one of the easier meats to cook IMHO~

But, what in the heck do I know?? 8)


Woody1911a1 04-05-2013 05:11 PM

shhhhhhh , you're going to ruin my entertainment :twisted:

ssv3 04-05-2013 05:14 PM

Amen Kapn!

Gore 04-05-2013 05:14 PM

But the question remains, "What injection should I use when boiling and rub before or after?" :noidea:

landarc 04-05-2013 05:20 PM

So, you're saying I wasted my money buying that Signature Brisket Boiling Pan from BBQ Bubba?

marubozo 04-05-2013 05:34 PM


Originally Posted by The_Kapn (Post 2436680)
do you really think the folks in the past made it so complicated???

I think this can be said for all BBQ, not just brisket. Rub recipes with 25+ ingredients, injections, no injections, foiling, no foil, fat side up or fat side down, mop or no mop, yada yada.

Why does it need to be so complicated? It shouldn't be. For fark's sake, we're just cooking a piece of meat that's already delicious in its own right and making it a little better.

1. Get a high quality product to start with.
2. Know how to manage your cooker and smoke.
3. Use a simple rub and/or sauce that simply compliments the meat and smoke flavors instead of trying to make it the star of the show.
4. Pull the meat when it's done.

There you have it. A recipe for good BBQ with a little bit of practice. Like you said, pick a method and stick with it. After some practice you will have it dialed in and make consistently good product. Any method can and does work, but if you're jumping to try some new trick every time a cook doesn't turn out perfectly instead of trying to improve on what may have gone wrong you aren't learning anything and are instead just trying to chase a secret formula that may or may not even work for your processes and setup.

bigabyte 04-05-2013 05:43 PM

Yeah, you're right, but there's no glory in that. Nobody is going to worship at your feet hoping you drop some sort of almighty brisket knowledge on them every once in a while if they know that all they need to do is cook it until it is done. Where is the fun in that?

VA-Dave 04-05-2013 05:52 PM

So....if I'm reading you right, I should:

Lightly toast my ends, not burn them.

Soak my brisket in water for at least 24 hours, (changing the water every 4 hours), before cooking.

Cook brisket at 130 degrees until I reach an internal temp of 195 degrees.

Wrap brisket in saran wrap after it reaches an internal temp of 200 degrees.

Slice the brisket with the grain for maximum tenderness.

Serve to the in-laws on hot dog rolls.

Thanks Kapn!


garzanium 04-05-2013 05:59 PM

For noobs like me who haven't gotten it perfect, yes, it haunts me and keeps me up at night:-)
I see your view, but also understand why it is so heavily discussed.

cowgirl 04-05-2013 06:02 PM

Well said Tim! :thumb:
Heck, If I like the looks of a brisket.. I won't even trim it.
S&P and some wood heat suits me fine. :wink:

VA-Dave 04-05-2013 06:11 PM

I think the biggest reason folks are so paranoid is because brisket is unforgiving and expensive. If you overcook a rib roast, who cares, it's still flavorful and tender (to a point).

Before I bought my WSM I drooled over the lousy select cuts at Wally World. 17 lbs. @ 57 dollars.

Now that I have my WSM, I can't find one locally to save my life.

I will say that I agree with you in terms of all of the posts asking how to cook a brisket. When I do finally score one, I have all the confidence in the world that I'll nail it because I have done my homework here.

At this point, I'm certain I can do one in my sleep.

All of the info you need is here folks.


16Adams 04-05-2013 06:12 PM

Beer. Its all about the beer. There is a reason brisket rhymes with beer, eventually.

cowgirl 04-05-2013 06:19 PM


Originally Posted by 16Adams (Post 2436724)
Beer. Its all about the beer. There is a reason brisket rhymes with beer, eventually.

lol Hadn't thought about it that way.. :thumb:

superlazy 04-05-2013 06:24 PM

I will say that I have never made the perfect brisket but that is due to 2 things, My old offset and I think I always pulled to early.
Now that it is $5lb around here it's no longer on my summer to do list.

smokeyokie 04-05-2013 06:31 PM

Cowgirl nailed it!! good meat, S&P, and wood for cooking! Simple just cook till probe tender, the best briskets I have ever cooked were the simpler variety.... Period!!!! I did succomb the searching for the magic elixir?!?!?! :doh::doh:There really is no such thing and I have come full circle back to the simple way of cooking and everyone that eats it says its the best they have ever had.... go figure!!!:confused:

All times are GMT -5. The time now is 10:46 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.