Brisket - Central Texas Style

dozer996 · 03-07-2014, 02:49 PM

So I just got my vasectomy done yesterday and have been cooped up with a bag of cold peas on my boys...time to start thinking about my Brisket cook on Saturday.

I bought a Prime 12 pound Brisket from Pat LeFrieda Meats, delivered today with ice packs, super cold...into the fridge it goes. One question about this cut, the marbling is outstanding but the flat side doesn't really have a fat cap to it. Question, for the future, I want to have that 1/4" fat cap right? I'll deal with this one as it cost me an arm and a leg but just wanted to know. I can't get any full briskets around here...all the butchers won't order or can't order Prime cuts for me.

I bought some Post Oak Chunks...those were delivered today.

I overnighted some 16 mesh Black Pepper and some Butcher Paper...so I'm ready to rock and roll with the Bludawg Brisket instructions on my Big Joe Kamado Joe.

Kamado owners, how much oak chunks would you put into the fire box?

I'll start posting some pictures tomorrow!!! Can't wait, and my wife can't wait...she just got back from Austin and wants to see what I can do. She had some La Barbecue and Rudy's while she was down there and fell in love with the taste.

Ron_L · 03-07-2014, 03:05 PM

Take a look at Bigabyte's brisket tutorial...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

One side of the brisket should have a full fat cap and the flat on the other side should be free of much fat. The fat cap should be around 1/4", but it's not that critical.

In my Large Big Green Egg I use three or four fist sized chunks, spaced around the fire box so that they burn at different times in the cook.

Jayson · 03-07-2014, 03:11 PM

I use 3 or 4 chunks of wood on outside edge of my Kamado. I don't trim my brisket before the cook. I do some cross hatch scores in the fat and cook fat side up. I know this goes against what a lot of people do. I learned to cook BBQ from some old German cowboys in Austin.

Bludawg · 03-07-2014, 03:20 PM

Sorry your a Bull in name only

I use 4-5 man fist sized chunks in the UDS or 1 split about 3 X 8 of mesquite

chicagokp · 03-07-2014, 03:21 PM

Good luck! And make sure you keep 'em cold!

dozer996 · 03-07-2014, 03:31 PM

Thanks for the quick feedback everyone. 4 chunks of post oak it is with some Royal oak Lump to start it off.

Can't wait, I'll post pictures tomorrow.

dwfisk · 03-07-2014, 03:42 PM

Quote:

Originally Posted by dozer996

I'll post pictures tomorrow.

Just the brisket please, this is QTalk

AlwaysSmokey · 03-07-2014, 04:18 PM

central texas style... perfect.

s+p,....

no wrapping until she gets pulled to go cambro for a few hours

oh,... and sorry about your junk.

HOGIE · 03-07-2014, 04:27 PM

Quote:

Originally Posted by chicagokp

Good luck! And make sure you keep 'em cold!

The beers, or his nuggets?

dozer996 · 03-07-2014, 04:29 PM

that is funny, no swollen pictures just moist Brisket

smokainmuskoka · 03-07-2014, 04:31 PM

TMI.

Good luck, in all your endeavors.

03-07-2014, 02:49 PM	#1
dozer996 Is lookin for wood to cook with. Join Date: 10-16-13 Location: Rockford	Brisket - Central Texas Style So I just got my vasectomy done yesterday and have been cooped up with a bag of cold peas on my boys...time to start thinking about my Brisket cook on Saturday. I bought a Prime 12 pound Brisket from Pat LeFrieda Meats, delivered today with ice packs, super cold...into the fridge it goes. One question about this cut, the marbling is outstanding but the flat side doesn't really have a fat cap to it. Question, for the future, I want to have that 1/4" fat cap right? I'll deal with this one as it cost me an arm and a leg but just wanted to know. I can't get any full briskets around here...all the butchers won't order or can't order Prime cuts for me. I bought some Post Oak Chunks...those were delivered today. I overnighted some 16 mesh Black Pepper and some Butcher Paper...so I'm ready to rock and roll with the Bludawg Brisket instructions on my Big Joe Kamado Joe. Kamado owners, how much oak chunks would you put into the fire box? I'll start posting some pictures tomorrow!!! Can't wait, and my wife can't wait...she just got back from Austin and wants to see what I can do. She had some La Barbecue and Rudy's while she was down there and fell in love with the taste.

03-07-2014, 03:05 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Take a look at Bigabyte's brisket tutorial... http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 One side of the brisket should have a full fat cap and the flat on the other side should be free of much fat. The fat cap should be around 1/4", but it's not that critical. In my Large Big Green Egg I use three or four fist sized chunks, spaced around the fire box so that they burn at different times in the cook. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-07-2014, 03:20 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Sorry your a Bull in name only I use 4-5 man fist sized chunks in the UDS or 1 split about 3 X 8 of mesquite __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-07-2014, 03:21 PM	#5
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Good luck! And make sure you keep 'em cold! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-07-2014, 04:18 PM	#8
AlwaysSmokey is One Chatty Farker Join Date: 02-10-14 Location: Smithville Tx	central texas style... perfect. s+p,.... no wrapping until she gets pulled to go cambro for a few hours oh,... and sorry about your junk. __________________ Life is too short for terrible food.

03-07-2014, 03:11 PM	#3
Jayson Knows what a fatty is. Join Date: 01-25-14 Location: Lake Charles La	I use 3 or 4 chunks of wood on outside edge of my Kamado. I don't trim my brisket before the cook. I do some cross hatch scores in the fat and cook fat side up. I know this goes against what a lot of people do. I learned to cook BBQ from some old German cowboys in Austin.

03-07-2014, 03:31 PM	#6
dozer996 Is lookin for wood to cook with. Join Date: 10-16-13 Location: Rockford	Thanks for the quick feedback everyone. 4 chunks of post oak it is with some Royal oak Lump to start it off. Can't wait, I'll post pictures tomorrow.

03-07-2014, 04:29 PM	#10
dozer996 Is lookin for wood to cook with. Join Date: 10-16-13 Location: Rockford	that is funny, no swollen pictures just moist Brisket

03-07-2014, 04:31 PM	#11
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	TMI. Good luck, in all your endeavors. __________________ 1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.