The BBQ BRETHREN FORUMS. - View Single Post - The Taboo of Simmering

cdollar · 12-25-2010, 11:06 AM

I was taught the Jetton method many years ago by a friend's dad who had a BBQ place in Lousiana. Cook the brisket immersed in water for 12 hours at 210*, with some jalapenos in the water, then scrape the fat off and smoke for 6 hours. Made a wonderful juicy and tender product. I cooked, served and catered these briskets for years, and people loved it. I use the smoke and foil method now, mainly for the burnt ends. I only cook for myself and friends now.

I think whichever way gives you the finished product that makes you happy, you should go for it.

12-25-2010, 11:06 AM	#67
cdollar Full Fledged Farker Join Date: 07-03-09 Location: Deep in the East TX Piney Woods Downloads: 0 Uploads: 0	I was taught the Jetton method many years ago by a friend's dad who had a BBQ place in Lousiana. Cook the brisket immersed in water for 12 hours at 210*, with some jalapenos in the water, then scrape the fat off and smoke for 6 hours. Made a wonderful juicy and tender product. I cooked, served and catered these briskets for years, and people loved it. I use the smoke and foil method now, mainly for the burnt ends. I only cook for myself and friends now. I think whichever way gives you the finished product that makes you happy, you should go for it.