BigMista's Brisket

TysDad · 01-30-2009, 09:52 AM

I was digging through the "Aging Meat for Comps" thread in the competition area, followed the link to DrBBQs discussion and saw this:

10-30-2004, 04:53 P

Quote:

Originally Posted by Bigmista

Wow. I haven't had the nerve to try a brisket. Hate waste a good piece of meat with my ineptitude. But you guys make me really want to try one. Now I just have to find the time...

Based on what I tasted last Saturday, I think you've figured it out! Four years ago...how many briskets have you done since then? Would you share your method, tips, tricks, things you've learned?

.

WannaBeBBQueen · 01-30-2009, 10:59 AM

great find! I think I remember that thread...it's great to see how we've changed threw the years

Can't wait to hear your answers Neil

Bigmista · 01-30-2009, 11:53 AM

Wow! What I've learned about brisket thru the years, huh? OK, I'll give it a shot.

1. It ain't nearly as hard as you think to cook a brisket.
2. The temperature you cook it at doesn't matter. I'v e done good briskets hot & fast and low & slow.
3. The cooker doesn't matter AS LONG AS THE BRISKET FITS! Gotta have air flow to keep your temps up. Trying to cook 4 big briskets in a UDS is more trouble than it's worth.
4. Sugar and beef rarely work well together. Beef should taste like beef. Pork and chicken are better at taking on the flavors that are added to them.
5. Everyone should cook a brisket with just salt & pepper at least once.
6. You can smoke a brisket part of the way one day and finish it the next day and still have it come out good.
7. Bark is tasty but overrated. I find that if the bark is crunchy then the ends will crumble on your slices. Figure out what is important to you.
8. Temperature is only a guideline. Learn to detect doneness by feel.
9. It's almost impossible to slice against the grain of a whole packer. Split the point and the flat before slicing. Slicing correctly is at least as important and doneness where tenderness is concerned.
10. Don't be bashful with your seasoning. I find that most seasoning mellows after hours in the smoke. If you start light, you end with nothing. BE BOLD!!

Study everything I have just said. Absorb it. Now throw it out the window and find your own path!

BigAl · 01-30-2009, 12:16 PM

I found my path, it leads to the out-house!

71-South · 01-30-2009, 12:25 PM

Quote:

Bark is tasty but overrated. I find that if the bark is crunchy then the ends will crumble on your slices. Figure out what is important to you.

That's interesting. I've been wanting to get firmer bark on my briskets, but this makes sense.

Bigmista · 01-30-2009, 01:25 PM

Wow! I made sense to somebody? Go figure!

HeSmellsLikeSmoke · 01-30-2009, 01:30 PM

Quote:

Originally Posted by Bigmista

Wow! What I've learned about brisket thru the years, huh? OK, I'll give it a shot.

1. It ain't nearly as hard as you think to cook a brisket.
2. The temperature you cook it at doesn't matter. I'v e done good briskets hot & fast and low & slow.
3. The cooker doesn't matter AS LONG AS THE BRISKET FITS! Gotta have air flow to keep your temps up. Trying to cook 4 big briskets in a UDS is more trouble than it's worth.
4. Sugar and beef rarely work well together. Beef should taste like beef. Pork and chicken are better at taking on the flavors that are added to them.
5. Everyone should cook a brisket with just salt & pepper at least once.
6. You can smoke a brisket part of the way one day and finish it the next day and still have it come out good.
7. Bark is tasty but overrated. I find that if the bark is crunchy then the ends will crumble on your slices. Figure out what is important to you.
8. Temperature is only a guideline. Learn to detect doneness by feel.
9. It's almost impossible to slice against the grain of a whole packer. Split the point and the flat before slicing. Slicing correctly is at least as important and doneness where tenderness is concerned.
10. Don't be bashful with your seasoning. I find that most seasoning mellows after hours in the smoke. If you start light, you end with nothing. BE BOLD!!

Study everything I have just said. Absorb it. Now throw it out the window and find your own path!

There is a lot of wisdom and experience distilled into ten sentences right there. Thanks for sharing it with us.

Bigmista · 01-30-2009, 02:10 PM

I aim to please!

Arlin_MacRae · 01-30-2009, 02:14 PM

I remember that thread too. Neil, you've always been a source of inspiration to me, and those ten (or eleven!) pearls of wisdom are further examples!

Smoke on, brother!

Arlin

WannaBeBBQueen · 01-30-2009, 02:34 PM

Some how I knew you answer would be great! Thanks for sharing.

Big George's BBQ · 01-30-2009, 03:01 PM

Quote:

Originally Posted by Bigmista

Wow! What I've learned about brisket thru the years, huh? OK, I'll give it a shot.

1. It ain't nearly as hard as you think to cook a brisket.
2. The temperature you cook it at doesn't matter. I'v e done good briskets hot & fast and low & slow.
3. The cooker doesn't matter AS LONG AS THE BRISKET FITS! Gotta have air flow to keep your temps up. Trying to cook 4 big briskets in a UDS is more trouble than it's worth.
4. Sugar and beef rarely work well together. Beef should taste like beef. Pork and chicken are better at taking on the flavors that are added to them.
5. Everyone should cook a brisket with just salt & pepper at least once.
6. You can smoke a brisket part of the way one day and finish it the next day and still have it come out good.
7. Bark is tasty but overrated. I find that if the bark is crunchy then the ends will crumble on your slices. Figure out what is important to you.
8. Temperature is only a guideline. Learn to detect doneness by feel.
9. It's almost impossible to slice against the grain of a whole packer. Split the point and the flat before slicing. Slicing correctly is at least as important and doneness where tenderness is concerned.
10. Don't be bashful with your seasoning. I find that most seasoning mellows after hours in the smoke. If you start light, you end with nothing. BE BOLD!!

Study everything I have just said. Absorb it. Now throw it out the window and find your own path!

Thank you. I am still trying to find my way

Bigmista · 01-30-2009, 03:02 PM

Quote:

Originally Posted by WannaBeBBQueen

Some how I knew you answer would be great! Thanks for sharing.

*blush*

jbrink01 · 01-30-2009, 03:11 PM

Mista,
Have you amazed yourself yet with the speed at which being good ramps up business? What I mean is, not to be afraid to grow...If it's good and they are buying it, go for it. In 2004, we started with a Brinkman Cimmaron. In 2005, we thought we had maxed out with a $6,000 trailer pit. Now, replacing the truck, trailer and FEC would cost around $90,000 not to mention all of the other catering "stuff". Are you finding yourself in a similar situation? I hope so, 'cause it's a fun ride so far!

Ashmont · 01-30-2009, 03:13 PM

Watch out Jeff we se him at Soulard Market soon...

Bigmista · 01-30-2009, 03:32 PM

Quote:

Originally Posted by jbrink01

Mista,
Have you amazed yourself yet with the speed at which being good ramps up business? What I mean is, not to be afraid to grow...If it's good and they are buying it, go for it. In 2004, we started with a Brinkman Cimmaron. In 2005, we thought we had maxed out with a $6,000 trailer pit. Now, replacing the truck, trailer and FEC would cost around $90,000 not to mention all of the other catering "stuff". Are you finding yourself in a similar situation? I hope so, 'cause it's a fun ride so far!

It seems like we are on that path. And it is a fun ride.

01-30-2009, 10:59 AM	#2
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY Downloads: 0 Uploads: 0	great find! I think I remember that thread...it's great to see how we've changed threw the years Can't wait to hear your answers Neil __________________ Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol

01-30-2009, 11:53 AM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Wow! What I've learned about brisket thru the years, huh? OK, I'll give it a shot. 1. It ain't nearly as hard as you think to cook a brisket. 2. The temperature you cook it at doesn't matter. I'v e done good briskets hot & fast and low & slow. 3. The cooker doesn't matter AS LONG AS THE BRISKET FITS! Gotta have air flow to keep your temps up. Trying to cook 4 big briskets in a UDS is more trouble than it's worth. 4. Sugar and beef rarely work well together. Beef should taste like beef. Pork and chicken are better at taking on the flavors that are added to them. 5. Everyone should cook a brisket with just salt & pepper at least once. 6. You can smoke a brisket part of the way one day and finish it the next day and still have it come out good. 7. Bark is tasty but overrated. I find that if the bark is crunchy then the ends will crumble on your slices. Figure out what is important to you. 8. Temperature is only a guideline. Learn to detect doneness by feel. 9. It's almost impossible to slice against the grain of a whole packer. Split the point and the flat before slicing. Slicing correctly is at least as important and doneness where tenderness is concerned. 10. Don't be bashful with your seasoning. I find that most seasoning mellows after hours in the smoke. If you start light, you end with nothing. BE BOLD!! Study everything I have just said. Absorb it. Now throw it out the window and find your own path! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

01-30-2009, 12:16 PM	#4
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO Downloads: 0 Uploads: 0	I found my path, it leads to the out-house! __________________ Big Al Wilmer Enterprises, LLC Parker, CO Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.

01-30-2009, 01:25 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Wow! I made sense to somebody? Go figure! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

01-30-2009, 02:10 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I aim to please! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

01-30-2009, 02:14 PM	#9
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	I remember that thread too. Neil, you've always been a source of inspiration to me, and those ten (or eleven!) pearls of wisdom are further examples! Smoke on, brother! Arlin __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

01-30-2009, 02:34 PM	#10
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY Downloads: 0 Uploads: 0	Some how I knew you answer would be great! Thanks for sharing. __________________ Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol

01-30-2009, 03:11 PM	#13
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Mista, Have you amazed yourself yet with the speed at which being good ramps up business? What I mean is, not to be afraid to grow...If it's good and they are buying it, go for it. In 2004, we started with a Brinkman Cimmaron. In 2005, we thought we had maxed out with a $6,000 trailer pit. Now, replacing the truck, trailer and FEC would cost around $90,000 not to mention all of the other catering "stuff". Are you finding yourself in a similar situation? I hope so, 'cause it's a fun ride so far! __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

01-30-2009, 03:13 PM	#14
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	Watch out Jeff we se him at Soulard Market soon... __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

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