Pitmaster T's Video Quickies - Basics of Brisket (Official Nubee)

Pitmaster T · 07-09-2011, 10:00 AM

Pitmaster T's Video Quickies - Basics of Brisket (For the Official Nubee)

The point of this video is not to cause contention or even a debate on what the basics are. The purpose of this video is to address the 10 or so weekly posts we get from some poor guy thats been lurking 'round here and elsewhere on how to cook a brisket. The guy that writes after he has cherry picked no less than 127 different techniques and tricks and tips thinking that the combination of these will yield the best Brisket ever.

The basics are

1. Use full packers only (quality matter little when you start - master a few select cuts and then go beyond that. There is no sense in burning up some CAB)

2. Trim of Hard Fat (Just the Hard Fat) remember this is a novice... no need at this time to go chopping out his "built in fudge factor."

3. Throw it in the smoker with the Fat Down - Again there is a big debate here but we are addressing the novice... most smokers have a heat base from the bottom or side... at least place the fat to the heat source for protection.

4. Cook at around 270-325 ---- I know that will cause a stir and I am not saying its the best house temp - I am just saying in my opinion - due to ease - its the best place for a novice to start. The problem with lower temps is this. It takes a true master to make sure the temp is 225. At 212 the brisket does nothing but dry up in MOST smokers. This is beyond the skills of the novice. The margins for error is very very slim. At 250, the odds of you dipping below 212 are less. At 275 they are less, at 300 they are just about non-existant but you have new worries. The JUICIEST briskets occur when they cook from room temp to "the feel" within the most efficient time possible without burning. I would not even try to deal with the smoke ring the first time because that is such a minor adjustment.

5. Pull it when the "feel" is right. This means Internal Temps is really a poor choice to determine to a novice when its done.

The Video

YouTube - ‪Pitmaster T's Quickies - Basics of Brisket (Official Nubee)‬&rlm;

bigabyte · 07-09-2011, 02:16 PM

Preach it brutha!

bigabyte · 07-09-2011, 02:17 PM

I was so inspired I even changed my avatar!

Saiko · 07-09-2011, 02:23 PM

Hi, my name is Mark and I approve this message.

martyleach · 07-09-2011, 02:26 PM

Isn't brisket part of a chicken???

Pitmaster T · 07-09-2011, 04:40 PM

where is my biting tongue emoticon? Hey Chris, Ur Avatar is more flashy than mine!

bigabyte · 07-09-2011, 04:57 PM

Quote:

Originally Posted by Pitmaster T

where is my biting tongue emoticon? Hey Chris, Ur Avatar is more flashy than mine!

Oh, sorry about that. How about this one?

bigabyte · 07-09-2011, 04:57 PM

Crap, that one's not working.

bigabyte · 07-09-2011, 04:58 PM

OK, this is my LEAST flashy one (that works).

---k--- · 07-09-2011, 05:10 PM

I think you forgot the hardest part about making brisket.... FINDING A FULL PACKER!

Here in the desert of BBQ, none of our grocery stores, Sam's or Costco carry full packers. It is only flats at $3.69/#.

Saiko · 07-09-2011, 06:04 PM

Quote:

Originally Posted by ---k---

I think you forgot the hardest part about making brisket.... FINDING A FULL PACKER!
Here in the desert of BBQ, none of our grocery stores, Sam's or Costco carry full packers. It is only flats at $3.69/#.

There is a Restaurant Depot in Chicago. If you don't have a business license (or a friend with one), join the KCBS and you can get day passes.
http://www.kcbs.us/

---k--- · 07-09-2011, 06:20 PM

Quote:

Originally Posted by Saiko

There is a Restaurant Depot in Chicago. If you don't have a business license (or a friend with one), join the KCBS and you can get day passes.
http://www.kcbs.us/

Yeah. About 30 minutes away. :( That is probably the next evolution in my bbq quest. I've been buying my meat in the city for the past year, but I haven't been happy the last two times.

Back on topic...

Pitmaster T · 07-09-2011, 10:25 PM

packers

Pitmaster T · 07-09-2011, 10:25 PM

Chris I liked the last one better

fil · 07-09-2011, 11:14 PM

Nice write up!! Very understandable

fil

07-09-2011, 10:00 AM	#1
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Pitmaster T's Video Quickies - Basics of Brisket (Official Nubee) Pitmaster T's Video Quickies - Basics of Brisket (For the Official Nubee) The point of this video is not to cause contention or even a debate on what the basics are. The purpose of this video is to address the 10 or so weekly posts we get from some poor guy thats been lurking 'round here and elsewhere on how to cook a brisket. The guy that writes after he has cherry picked no less than 127 different techniques and tricks and tips thinking that the combination of these will yield the best Brisket ever. The basics are 1. Use full packers only (quality matter little when you start - master a few select cuts and then go beyond that. There is no sense in burning up some CAB) 2. Trim of Hard Fat (Just the Hard Fat) remember this is a novice... no need at this time to go chopping out his "built in fudge factor." 3. Throw it in the smoker with the Fat Down - Again there is a big debate here but we are addressing the novice... most smokers have a heat base from the bottom or side... at least place the fat to the heat source for protection. 4. Cook at around 270-325 ---- I know that will cause a stir and I am not saying its the best house temp - I am just saying in my opinion - due to ease - its the best place for a novice to start. The problem with lower temps is this. It takes a true master to make sure the temp is 225. At 212 the brisket does nothing but dry up in MOST smokers. This is beyond the skills of the novice. The margins for error is very very slim. At 250, the odds of you dipping below 212 are less. At 275 they are less, at 300 they are just about non-existant but you have new worries. The JUICIEST briskets occur when they cook from room temp to "the feel" within the most efficient time possible without burning. I would not even try to deal with the smoke ring the first time because that is such a minor adjustment. 5. Pull it when the "feel" is right. This means Internal Temps is really a poor choice to determine to a novice when its done. The Video YouTube - ‪Pitmaster T's Quickies - Basics of Brisket (Official Nubee)‬&rlm; __________________ Where all the orange women at? instagram youtube tik tok Facebook

07-09-2011, 02:16 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Preach it brutha! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-09-2011, 02:17 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I was so inspired I even changed my avatar! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-09-2011, 02:23 PM	#4
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Hi, my name is Mark and I approve this message. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-09-2011, 02:26 PM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Isn't brisket part of a chicken??? __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

07-09-2011, 04:40 PM	#6
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	where is my biting tongue emoticon? Hey Chris, Ur Avatar is more flashy than mine! __________________ Where all the orange women at? instagram youtube tik tok Facebook

07-09-2011, 04:57 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Crap, that one's not working. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-09-2011, 04:58 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	OK, this is my LEAST flashy one (that works). __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-09-2011, 05:10 PM	#10
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	I think you forgot the hardest part about making brisket.... FINDING A FULL PACKER! Here in the desert of BBQ, none of our grocery stores, Sam's or Costco carry full packers. It is only flats at $3.69/#. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-09-2011, 10:25 PM	#13
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	packers __________________ Where all the orange women at? instagram youtube tik tok Facebook

07-09-2011, 10:25 PM	#14
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Chris I liked the last one better __________________ Where all the orange women at? instagram youtube tik tok Facebook

07-09-2011, 11:14 PM	#15
fil Full Fledged Farker Join Date: 08-05-06 Location: Amarillo Tx	Nice write up!! Very understandable fil __________________ BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard

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