Brisket...Try something new or tried and true?

electron_si · Dec 10, 2017

I have 2 brisket cooks coming up for friends and family. I’ve always done brisket the same. Buy a packer from sam’s. 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 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.

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 · Dec 10, 2017

Go nuts... It's not my brisket, rep or family. :heh:

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SmittyJonz · Dec 10, 2017

Ya try something New - do one on a stickburner.

Czarbecue · Dec 10, 2017

You haven't done a brisket until it is slathered in mayo. Foe real.

SmittyJonz · Dec 10, 2017

Deep Fried?

electron_si · Dec 10, 2017

Good ideas all around

frognot · Dec 10, 2017

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 · Dec 10, 2017

If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.

electron_si · Dec 10, 2017

Westx said:
If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.

I’ll see if I can find it local

bonz50 · Dec 10, 2017

Czarbecue said:
You haven't done a brisket until it is slathered in mayo. Foe real.

I think I’d have to add a little horseradish to this mayo slather

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jasonjax · Dec 11, 2017

ancora imparo !!!!!

Burnt at Both Endz · Dec 11, 2017

I'm boring, when cooking for family or friends, I try to buy quality meat and keep it simple.

aks801 · Dec 11, 2017

It's your cook, man, do it how you want.

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

smoke ninja · Dec 11, 2017

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 · Dec 11, 2017

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 · Dec 11, 2017

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 · Dec 11, 2017

Since you are cooking two, its a great time to try something new on one of them.

txsmkmstr · Dec 11, 2017

Experiment on your own time.... not your guests.

:wacko:

BeardedBassGuy · Dec 11, 2017

Westx said:
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 · Dec 11, 2017

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

Brisket...Try something new or tried and true?

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