Quick at home brisket

aevanlloyd · Feb 15, 2013

Discuss

[ame="http://www.youtube.com/watch?v=PDDZxvOqIZE"]America's Test Kitchen From Cook's Illustrated ''Brisket BBQ'' Recorded Oct 25, 2008 02 02 - YouTube[/ame]

HeSmellsLikeSmoke · Feb 15, 2013

Lot of things they do differently than the conventional wisdom around here, but I would be willing to give it a try one time pretty soon and see what I learn. It is somewhat akin to the Night Train process.

JohnHB · Feb 15, 2013

Firstly it was recorded over four years ago. Processes evolve over time. The Brethren are divided on whether to wrap or not. Those that wrap are divided whether to wrap in foil or butchers paper. Clearly the brisket in the video was steamed in the wrap. The resulting stewed flavour wouldn't suit me!!!!
John

Q-Dat · Feb 15, 2013

If I did the math right on that rub they made, thats 1 part salt to 6 parts everything else. Seems pretty low on the salt for a big cut.

Bludawg · Feb 16, 2013

With a few differences it is very close to how I cook mine although I stay on the pit. 4 hrs neked at 300 wrap in Butcher paper, back on the pit at 300 until probe tender. (2-3 hrs) Rest on the counter until the It drops to 150.

AustinKnight · Feb 16, 2013

Looks under cooked to me that don't look like butter ^^^that dawg will hunt, even if CAB is marketing ploy :biggrin1:

VoodoChild · Feb 16, 2013

Ok Since this is up for discussion.....
:blah: Id Like to Add :blah:

I dont Slice My Briskit paper thin !!!!
I slice it thick !!!! Left overs get thin slice but Hot n Fresh off the Pit I like about 1/4" to 1/2" at least Closer to 1/2 in. slices :clap2:

Wut Say you ??

Quick at home brisket

aevanlloyd

Guest

HeSmellsLikeSmoke

somebody shut me the fark up.

JohnHB

is one Smokin' Farker

Q-Dat

Babbling Farker

Bludawg

somebody shut me the fark up.

AustinKnight

is Blowin Smoke!

VoodoChild

is one Smokin' Farker

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