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View Full Version : Brisket...Try something new or tried and true?


electron_si
12-10-2017, 08:44 PM
I have 2 brisket cooks coming up for friends and family. Iíve always done brisket the same. Buy a packer from samís. Trim excess fat, rub with worsch and then oakridge Black ops. Smoke with hickory pellets, wrap with BP, probe at 200+ and pull when tender. Rest for 3-4 hours wrapped in towels.

My dilemma....when cooking for friends or family I hold myself to a really high standard. I always get good reviews and Iím worried about messing with success. I also have self diagnosed BBQ ADD. Doing the same thing over and over gets boring and Iíve been watching competition style videos to try something new.

So Brethren. Do I toe the line and do the normal cook or do I separate the point and flat, trim aggressively, find a new rub, inject with butcher BBQ and do burnt ends and slices.

pjtexas1
12-10-2017, 08:54 PM
Go nuts... It's not my brisket, rep or family. :heh:

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SmittyJonz
12-10-2017, 08:56 PM
Ya try something New - do one on a stickburner.

Czarbecue
12-10-2017, 09:03 PM
You haven't done a brisket until it is slathered in mayo. Foe real.

SmittyJonz
12-10-2017, 09:34 PM
Deep Fried?

electron_si
12-10-2017, 09:44 PM
Good ideas all around

frognot
12-10-2017, 09:44 PM
Get it out of your system and try something new!

Just noticed that you post something about brisket and four Texans comment on it.

Westx
12-10-2017, 09:48 PM
If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.

electron_si
12-10-2017, 09:58 PM
If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.

Iíll see if I can find it local

bonz50
12-10-2017, 10:30 PM
You haven't done a brisket until it is slathered in mayo. Foe real.



I think Iíd have to add a little horseradish to this mayo slather


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jasonjax
12-11-2017, 07:18 AM
ancora imparo !!!!!

Burnt at Both Endz
12-11-2017, 07:27 AM
I'm boring, when cooking for family or friends, I try to buy quality meat and keep it simple.

aks801
12-11-2017, 09:14 AM
It's your cook, man, do it how you want.

Just don't par boil it. That sh*t's just wrong.

smoke ninja
12-11-2017, 09:32 AM
I dont change up brisket often as im happy with what i do. I did one this weekend and got creative. Not my best one. It was $27 so not the hardest hit

Smokeymagoo
12-11-2017, 09:35 AM
Do something new and let us know how it turns out. I love to experiment, I have my "brisket routine " down for catering but when it is going to end up in my mouth I love to color outside the lines. I am normally a slice it all kind of guy, but from time to time a steaming tray of burnt ends is just what the doctor ordered. I would suggest start there.

Smokey

Bacchus2b
12-11-2017, 10:10 AM
I just took a competition class with David from Butcher's BBQ and he separates the flat and the point and aggressively trims before injecting and then smoking.

I have a catering background so it was hard to wrap my head around breaking down an entire Wagyu brisket to ultimately get eight slices and burnt ends in a competition box, but something I will definitely try at home to "do something different".

Steve S
12-11-2017, 10:36 AM
Since you are cooking two, its a great time to try something new on one of them.

txsmkmstr
12-11-2017, 11:30 AM
Experiment on your own time.... not your guests.

:wacko:

BeardedBassGuy
12-11-2017, 12:05 PM
If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.

I used the 1836 yesterday. Can confirm, it's delicious.

electron_si
12-11-2017, 03:32 PM
Update: went to Sams in KC and found 2 prime packers. My sams has recently only been selling select CAB’s. They use to stock prime. So I bought 2 decent sized ones.

Went to a local place that sells Kamados because it said they carry sucklebusters and butcher BBQ. They didn’t have 1836 but I found some dizzy pig and picked up some butcher BBQ prime brisket injection

First brisket I’m going to try a more aggressive trim but not separate the point and the flat. Use oakridge black ops for a base rub then dizzy pigs. Injection with the Butcher BBQ prime.

Depending on how that one turns out I can make adjustments on brisket #2

https://i.imgur.com/Ep3c6Zel.jpg

https://i.imgur.com/4S8AjPZl.jpg

OlyQ
12-11-2017, 07:43 PM
get wild and grind it for burgers

CentralOhioBBQ
12-11-2017, 08:09 PM
Inject it with hot dog water, pump it full. Seriously itíll be awesome..

CentralOhioBBQ
12-11-2017, 08:12 PM
I just took a competition class with David from Butcher's BBQ and he separates the flat and the point and aggressively trims before injecting and then smoking.

I have a catering background so it was hard to wrap my head around breaking down an entire Wagyu brisket to ultimately get eight slices and burnt ends in a competition box, but something I will definitely try at home to "do something different".

Ya, but heís doing that for comps. Dave wouldnít trim that crazy for an at home cook...whatís the point?

electron_si
12-11-2017, 09:54 PM
Lots of smart ass responses here, I guess that should be expected in a how to cook brisket thread. :-P

I’ve watched a Myron mixon demo video on YouTube and I think I’ll follow the spirit of that to trim the flat and point but not separate.

ssv3
12-11-2017, 10:03 PM
You know what I'm going to say. :grin: New!!!!


I always do and sometimes the risks didn't pay off but MOST of the time they do. :thumb: Go for it!

JS-TX
12-11-2017, 10:19 PM
Depends on your confidence level, I wouldn't hesitate to change rubs but if you do things that you've never done before it can get tricky. You could lose your rep if you hose up a brisket cook for guests. :heh:

OklaDustDevil
12-12-2017, 07:14 PM
Try somethin new but play it safe at the same time.

In other words, try some new rubs and flavours and carve up one point for burnt ends. It'll be new and different but unlikely to flop.

Smoking Piney
12-12-2017, 07:32 PM
My dilemma....when cooking for friends or family I hold myself to a really high standard. I always get good reviews and I’m worried about messing with success. I also have self diagnosed BBQ ADD. Doing the same thing over and over gets boring and I’ve been watching competition style videos to try something new.

I have learned through experience to experiment on my own time and plate.

When serving guests, especially those who have sampled my table before and liked it, to keep it the same and please the guests.

You're not out for yourself with guests eating the product. Cook what they like and save the experiments for another time where you can test sample for yourself.

electron_si
12-12-2017, 07:48 PM
There is a lot of good responses in this thread. I’m glad I posted.

I’ll make a cook thread Friday night when I decide what I’m going to pull the trigger on. I’m pretty sure I’m going to inject it and trim it more aggressive. The first crowd are a bunch of friends that don’t really have discerning bbq taste.

The Xmas brisket has more riding on it. My family knows good BBQ as they frequent a lot of the big KC BBQ joints that I really like.

Fillmore Farmer
12-13-2017, 11:45 PM
Be careful with that Butcher's injection, the sodium count is over 15,000mg and you could find yourself waking up at 3am with a dry-as-desert mouth.

I myself am trying something entirely new. I'm going to use onion soup mix, wine, onions and different seasoning. My BBQ Beef brisket is tasty but it's always the same thing. I'll inject low-sodium beef broth, Worcestershire and some other stuff..season with rub and then do a 5 hours in the smoker. From there, into a covered pan, add onions and return to cook until tender. I dunno, I'll figure it out and make it up. Chances are it'll come out great and then I'll never be able to reproduce the same results again.

But yeah dude, mix it up, have fun and let your ADD/OCD take you to new culinary heights! :thumb: