jestridge
somebody shut me the fark up.
I'm not that adventoust to use use cedar lol!! The roast is simmering as we speakgrab a little cedar for smoke wood lol
I'm not that adventoust to use use cedar lol!! The roast is simmering as we speakgrab a little cedar for smoke wood lol
B-Funk,
When Jetton would simmer these briskets until "done", was that several hours? generally akin to when folks currently pull a brisket and foil it? I assume the post simmered cuts would be directly on the pit for a couple of hours getting mopped and finished and tender. I'm going to try and replicate the Jetton simmer on my UDS tomorrow. Now I need some cedar.
I have cooked brisket using the Jetton method exactly. It is very good, but I think I have tasted better. It's lots of trouble, but I will probably do it again sometime.
Stan
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.
how long ya boilin it swamp :bow:
I'm doing a comp in February. I may simmer my brisket just to see what will happen. Don't know if I can get this method perfected in time.
lthough this seems like a tasty method.. based on my articles, promary research a first hand knowledge it is NOT the Jetton Method. A method none the less, but not the Jetton Method.
That being said.... i bet it might be good.... although I would like to see the condition of the brisket after 212 hours under the simmer point THEN smoked 6 hours.
I have listed the correct Jetton method (which is not his published in his cookbook) in thread.
We often are fully aware that how a person REALLY cooks and how what is placed online or in a book can differ. I think I cited once before what REALLY went into Mikiskas sauce and rub on a Bobby Flay VIDEO show once was ENTIRELY different from what was posted as the recipe on the Food TV cite.