Texas Test Kitchen Brisket

AustinKnight · Feb 17, 2013

treytexag said:
Despite the lack of a smoke ring, it looks excellent. Bark looks delish.

Austinknight, how did it taste sir?

It was really good the rub I used old #2 is good but it's not for me, I just like s&p or dirty d over it, I think cause of the sugar in it. I think I'm to simple,beer, bbq family and friends what more could you want.

Sent from my SGH-T999

treytexag · Feb 17, 2013

AustinKnight said:
It was really good the rub I used old #2 is good but it's not for me, I just like s&p or dirty d over it, I think cause of the sugar in it. I think I'm to simple,beer, bbq family and friends what more could you want.

Sent from my SGH-T999

I do like old no. 2, but you're right, it does have sugar in it. I do use it from time to time on brisket, but I add so many other spices to the "mix", the sugar has not been a problem for me.

I just received a package this week containing various Butcher BBQ rubs that I anxous to try out.

gtr · Feb 17, 2013

Yer test kitchen needs a taste tester methinks. I'm sure I'm up to the task. :hungry:

Birdie · Feb 17, 2013

That looks fantastic.

cowgirl · Feb 17, 2013

Great looking brisket!!

code3rrt · Feb 17, 2013

looks like the real deal.......nice cook! and good luck with the business venture!

Q-Dat · Feb 18, 2013

Outstanding!

JS-TX · Feb 18, 2013

Looks great! Do you use a diffuser or go directly over the coals?

LoneStarMojo · Feb 18, 2013

That's a fine looking test. Based on sight alone I just have to give that bad boy an A!

Oldbob · Feb 18, 2013

Looks Great to Me !!

Pitmaster T · Feb 18, 2013

Thirdeye and I had this problem... solved by doing two things... .. smoke at 200 or under for like 2 hours.... then ramp it up. Shorter if your meat is room temp when you put it in. I also add seasalt in my rub. Of course now that I use a UDS... I am struggling to teak it to get that smoke ring again. I may need to smoke lower in the uds cuz its closer to the fire. I don't know.

Pitmaster T · Feb 18, 2013

Incredible shotz... look like Angelos BBQ and nothing in this shot says anything but Texas Style Brisket. Who needs Kansas City BS?

[quote

Worcestershire, Dirty D and old #2 brisket rub

1h 30min in

Wrapped after 3h

After hold

[/quote]

SmokyWoodturner · Feb 18, 2013

YUM YUM. Looks mighty fine

Still Smokin · Feb 18, 2013

Nice and moist. I will take moist over a smoke ring anyday.

RangerJ · Feb 18, 2013

Pitmaster T said:
Of course now that I use a UDS... I am struggling to teak it to get that smoke ring again. I may need to smoke lower in the uds cuz its closer to the fire. I don't know.

Even though its not supposed to be a judging criteria in KCBS you hear all kinds of talk about it. AND in IBCA, Texas folks always say "Nice Smoke Ring" like first thing.

So, when using my UDS's, I went to Cherry Chunks for Brisket. Give it a shot, you'll see more of a ring.

JS-TX · Feb 18, 2013

RangerJ said:
Even though its not supposed to be a judging criteria in KCBS you hear all kinds of talk about it. AND in IBCA, Texas folks always say "Nice Smoke Ring" like first thing.

So, when using my UDS's, I went to Cherry Chunks for Brisket. Give it a shot, you'll see more of a ring.

I've never tried Cherry for brisket, however if you really want a smoke ring w/out resorting to TQ, try a light dusting of celery salt a few hours before you throw the brisket on. Not too much though or you may taste it, which may not be a good thing - depending on your taste buds.

There is no separate appearance score in IBCA but it is taken into consideration and you are right - a smoke ring always gets noticed.

Hog · Feb 18, 2013

That looks really yummy!

AustinKnight · Feb 18, 2013

Pitmaster T said:
Incredible shotz... look like Angelos BBQ and nothing in this shot says anything but Texas Style Brisket. Who needs Kansas City BS?

Thx brotha I understand your funk I'd like to think I've picked up what you've put down your video's really are inspirational looking forward to your future UDS videos:-D, when I drive back from Denison in March I'll remember to stop by Angelos BBq, I love to try 50yr old Q joints they seems to do it right :becky:

JS-TX said:
Looks great! Do you use a diffuser or go directly over the coals?

Thx brotha, no diffuser just HnF over the coals

RangerJ said:
Even though its not supposed to be a judging criteria in KCBS you hear all kinds of talk about it. AND in IBCA, Texas folks always say "Nice Smoke Ring" like first thing.

So, when using my UDS's, I went to Cherry Chunks for Brisket. Give it a shot, you'll see more of a ring.

I was at a comp with my family and some other comp folks all loving the brisket and some keith stone drunk came up to my tent and was just doggin me about my faint smoke ring he was appalled or something he wouldn't even try it, his women was just as bad. You know on pitmaster when that drunk goes poking at Johnny Trigg, I got like Johnny shortly after him ramballing. They seem to think a 1/4 smoke ring really makes a difference, I remember having a better ring using cherry when I first started doing briskets I think you just made me come full circle THx brotha

jmoney7269 · Feb 18, 2013

AustinKnight said:
Shots of the point

Best part of a brisket if you ask me or any Texan that loves them some peppery smokey fatty beefy brisket. Anyone know one? :twitch:

The idiot that came over bothering you, ya shoulda stuck a foot in his arse. I had a drunk baffoon come over and try take over my chicken prep and "show me something" because "he has cooked In the rodeo" at my last comp. I almost tied his fatt butt in a knot when he tore one of my breast skins. I got real pissed at that point and said a few choice words and demanded he leave my site and never return. He was just shiggin! Good thing I switch out all my rub bottles and marinades. He probably actually thinks I'm Cookin my chicken with McCormick garlic, chile and cumin! Amd marinade in texas pepper jelly rib candy Lol we got 3rd again he didn't place again. Brisket looks aweeesuuuum!

Bludawg · Feb 18, 2013

I cooked my last brisket on the UDS at 300 Fat cap down,I do 50/50 ksalt & course grind wrap at 4 hrs in BP. Not that it matters except for apearance but I get a good ring

Texas Test Kitchen Brisket

is Blowin Smoke!

Knows what a fatty is.

somebody shut me the fark up.

Knows what a fatty is.

somebody shut me the fark up.

Babbling Farker

Babbling Farker

is One Chatty Farker

is one Smokin' Farker

Oldbob

Guest

Babbling Farker

Babbling Farker

Knows what a fatty is.

Full Fledged Farker

is one Smokin' Farker

is One Chatty Farker

Knows what a fatty is.

is Blowin Smoke!

jmoney7269

Guest

somebody shut me the fark up.

Similar threads