What 10 Hours @ 235 Will Get You In A Brisket

[btcg]

Hey SA - I've actually had a really great grilled romaine salad, so it's possible! But keep on cookin' what makes both of you happy - life is too short to get yer undies in a bunch over the small stuff (as long as it isn't a health issue for anyone).

My wife is the same when it comes to detesting salt; it's just not worth arguing about it with her; and sometimes I slip it into things by using soy or fish sauce, etc. She loves my brisket and it tends to be pretty salty, so I think most of it is a pre-conceived bias against salt in her case. But like btcg said: you can be "happy or right", so for this discussion I'll choose "happy" and save "right" for the big stuff.

PS - nice briskie!

Thanks FW,

You know exactly what I mean.

Interesting thing, I made some chili from some left over chuck roasts I smoked last week, and added a little paprika, cumin, and mustard powder: she claimed she couldn't eat it, the spices were gagging her.

Yet, the previous week, I made up 3 batches of my homemade BBQ sauce, one for each of us. Each batch is spiced according to what we individually like.

In hers? The same amount of cumin, paprika, and mustard powder as I put in the entire pot of chili. She LOVES the BBQ sauce.

So I think you're right on - it's a bias.

 

[Big George's BBQ]

That looks pretty good to me

 

[Southern Home Boy]

Looks great. I cook both ways. Low and slow always when I have the time. There is a difference but the hot and fast is good as well...just different IMO.

:eusa_clappssst... armor goes both ways... pass it on...:heh:

 

[Boshizzle]

Everything looks good, btcg, despite your wife's aversion to salt and spicy flavors. Personally, I love these kinds of threads. They go to show that there is more than one way to cook great BBQ and that even long time BBQ brethren members don't know everything about it.

The brisket looks good and if you say it's one of the best you have cooked I take your word for it. The whole "hot & fast" vs. the "low and slow" debate is a bit old and done. It's kind of like beating a horse. Everyone has their way of cooking great BBQ and that's good enough for me.

40 years is a long time to be cooking BBQ. Just because you haven't been using a Jambo or a Lang to cook it doesn't diminish from your experience. I bet Kreuz Market never used a Lang or a Jambo either. But, they are more well known than most on this forum.

The Guru can improve your BBQ if you need help in stabilizing temps. And, that is exactly what the NanoQ and Guru/Stoker devices do.

 

[jestridge]

Looks very nice

 

[GrillinFool]

I've never injected my briskets and they usually come out stellar. May need to take it to the next level. I know all the pros are all about injecting...

 

[btcg]

I've never injected my briskets and they usually come out stellar. May need to take it to the next level. I know all the pros are all about injecting...

The injection, to me, is critical. I hit it with as much as it can take (Myron's advice: the more you get in it, the more flavor you'll have), and let it marinade at least, overnight.

I was a hot & fast guy, but with the results I'm getting these days, it's low & slow for me.

Sorry Myron!

 

[Bluesman]

Now that is a work of art :thumb:

 

[deepsouth]

excellent!

 

[btcg]

Thank you guys.

 

[Chef Jim]

The injection, to me, is critical. I hit it with as much as it can take (Myron's advice: the more you get in it, the more flavor you'll have), and let it marinade at least, overnight.

I was a hot & fast guy, but with the results I'm getting these days, it's low & slow for me.

Sorry Myron!

I agree with you. I inject all the time and never brine either. Myron was at a comp here in FL last weekend, I think he took third or forth in brisket. But he won second over all.

Bub-Ba-Q won first. :clap2:

 

[bigabyte]

That looks like you nailed it!

 

[btcg]

That looks like you nailed it!

Thanks Chris,

Last saturdays was better, but getting consistant results like you see.

 

[righteousdog]

ummm...where's the snow ?

:becky:

lucky guy...and looks tasty

 

[btcg]

ummm...where's the snow ?

:becky:

lucky guy...and looks tasty

That cook occurred a week before Halloween, when it was still warm here in MD.

The thread got revived because someone questioned whether you could do a brisket like that on a kettle (and as a link to a knockoff injection).

Thanks!

 

[Dave Russell]

Three queastions come to mind. What's the best way to buy Butcher's? Was that a whole packer? Do you really notice enough flavor from the lump, especially if foiling? I cooked some chicken once on my first offset w/ nothing but lump and thought it could've tasted the same from the oven. Maybe the kettle or wsm's would get more smoke on it than my offset did, so I might try it.

 

[btcg]

Three queastions come to mind. 1- What's the best way to buy Butcher's? 2-Was that a whole packer? 3-Do you really notice enough flavor from the lump, especially if foiling? I cooked some chicken once on my first offset w/ nothing but lump and thought it could've tasted the same from the oven. Maybe the kettle or wsm's would get more smoke on it than my offset did, so I might try it.

1- Follow the link that appears near the top of the page. Butcher's Block is a sponsor and it's a clickable link to their site.

2- No, a point, I believe (sorry, been a few months).

3- I did foil that, but only to protect the bark. In retrospect, I shouldn't have: I like a little more bark. I'm not foiling these days. As to taste through the foil, Myron Mixon said this about foiling at his class:

"I don't worry about smoke penetrating when I foil (he foils his whole hog when it goes on)... believe me, plenty of smoke will get through to it."

My take? Your first 2 hours are gonna give you plenty of smoke for taste. If you foil later, it's not gonna hurt.

Hope this helped.

 

[Contracted Cookers]

whoo remind not to post brisket pics or talk about my wifes taste preference

 

[Panthers65]

Looks good man, i've yet to be convinced of the hot and fast method, i've seen it make some good meat, but not better than a good low and slow method. Looks good!

 

[btcg]

Looks good man, i've yet to be convinced of the hot and fast method, i've seen it make some good meat, but not better than a good low and slow method. Looks good!

Thanks P6!