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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-05-2012, 07:41 PM   #1
Buckeye Bob
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Default Brisket Attempt #2

Decided to do Brisket this past weekend. I have posted on brisket before but since there have been so many questions on brisket recently by a number of new people on the forums, I decided to post some more pics of this cook. Here we go.

Started with the "Smoklahoma" rub from Steven Raichlen and made some changes. Includes smoked and regular paprika, cayenne pepper, white pepper, kosher salt, brown sugar, oregano, celery salt, black pepper, cumin, mild chile powder, and garlic powder.



I had a nice 6# CAB Brisket



I rubbed it and let it sit for a couple of hours



I decided to cook "Travis style". I filled the roasting pan with Shiner Bock, Beef broth and a red onion



I set my DigiQ for 285, measured at the grid, and got it going using some apricot wood for smoke.



I cooked until it hit about 165 internal temp



Then I dropped it down in the liquid to finish cooking and raised the temp to about 315



Once I could insert and remove the temp probe without resistance, I took it off and let it sit. Internal temp was at about 200. Total cook time was about 5 1/2 hours.



Sliced it up and served with baked beans and a salad.



Have to say, this was the best brisket I have ever done. Very tender and juicy. This method works great, especially if you are only cooking a flat. The higher temp and braising helps to keep it from drying out but you still get bark and a smoke ring doing it this way.
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Unread 12-05-2012, 07:48 PM   #2
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Haven't tried "Travis Style" before ... might have to give it a go. Looks pretty good!
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Unread 12-05-2012, 07:49 PM   #3
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THAT Sir is some Mighty Fine Brisket! Took me more than two trys to get it down for sure.
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Unread 12-05-2012, 07:52 PM   #4
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Looks delicious!!
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Unread 12-05-2012, 07:53 PM   #5
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Good post!

Thank's BB
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Unread 12-05-2012, 08:00 PM   #6
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Thanks all. Full disclosure is that I meant second attempt in the Egg but not my second brisket.

Here is more info on cooking the brisket this way from the BGE Forum

http://eggheadforum.com/discussion/1...how-i-do-it/p1
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Unread 12-05-2012, 10:13 PM   #7
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Very nice! Love to see a good brisket.
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Unread 12-05-2012, 10:15 PM   #8
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buckeye bob breaking his foot off in Brisket #2. Nice seeing you here Buckeye :)
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Unread 12-05-2012, 10:50 PM   #9
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That meat looks great no matter what kind of cooker it came off of! Might have to try that technique!
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Unread 12-06-2012, 12:14 AM   #10
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Looks like a mighty fine briskie to me!
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Unread 12-06-2012, 12:35 AM   #11
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Nice lookin hunk of beef! I love that kosher salt works great in my rub with the other granules. THx for the post :beer:

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