Brisket Attempt #2

Buckeye Bob · 12-05-2012, 07:41 PM

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.

GMDGeek · 12-05-2012, 07:48 PM

Haven't tried "Travis Style" before ... might have to give it a go. Looks pretty good!

Toast · 12-05-2012, 07:49 PM

THAT Sir is some Mighty Fine Brisket! Took me more than two trys to get it down for sure.

cowgirl · 12-05-2012, 07:52 PM

Looks delicious!!

Smokeoholic · 12-05-2012, 07:53 PM

Good post!

Thank's BB

Buckeye Bob · 12-05-2012, 08:00 PM

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

martyleach · 12-05-2012, 10:13 PM

Very nice! Love to see a good brisket.

centexsmoker · 12-05-2012, 10:15 PM

buckeye bob breaking his foot off in Brisket #2. Nice seeing you here Buckeye :)

MisterChrister · 12-05-2012, 10:50 PM

That meat looks great no matter what kind of cooker it came off of! Might have to try that technique!

code3rrt · 12-06-2012, 12:14 AM

Looks like a mighty fine briskie to me!

AustinKnight · 12-06-2012, 12:35 AM

Nice lookin hunk of beef! I love that kosher salt works great in my rub with the other granules. THx for the post :beer:

Sent from my SGH-T999

12-05-2012, 07:41 PM	#1
Buckeye Bob Found some matches. Join Date: 03-17-12 Location: Chicago Western Suburbs Downloads: 0 Uploads: 0	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.

12-05-2012, 07:49 PM	#3
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	THAT Sir is some Mighty Fine Brisket! Took me more than two trys to get it down for sure. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

12-05-2012, 07:52 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks delicious!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-05-2012, 10:13 PM	#7
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Very nice! Love to see a good brisket. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

12-05-2012, 10:50 PM	#9
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	That meat looks great no matter what kind of cooker it came off of! Might have to try that technique! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

12-05-2012, 07:48 PM	#2
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	Haven't tried "Travis Style" before ... might have to give it a go. Looks pretty good! __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

12-05-2012, 07:53 PM	#5
Smokeoholic Got Wood. Join Date: 08-22-11 Location: Spokane Washington Downloads: 0 Uploads: 0	Good post! Thank's BB

12-05-2012, 08:00 PM	#6
Buckeye Bob Found some matches. Join Date: 03-17-12 Location: Chicago Western Suburbs Downloads: 0 Uploads: 0	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

12-05-2012, 10:15 PM	#8
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	buckeye bob breaking his foot off in Brisket #2. Nice seeing you here Buckeye :)

12-06-2012, 12:14 AM	#10
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks like a mighty fine briskie to me! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-06-2012, 12:35 AM	#11
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Nice lookin hunk of beef! I love that kosher salt works great in my rub with the other granules. THx for the post :beer: Sent from my SGH-T999 __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|