MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-10-2017, 09:44 PM   #1
electron_si
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Default Brisket...Try something new or tried and true?

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.
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Old 12-10-2017, 09:54 PM   #2
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Go nuts... It's not my brisket, rep or family.

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Old 12-10-2017, 09:56 PM   #3
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Ya try something New - do one on a stickburner.
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Old 12-10-2017, 10:03 PM   #4
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You haven't done a brisket until it is slathered in mayo. Foe real.
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Old 12-10-2017, 10:34 PM   #5
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Deep Fried?
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Old 12-10-2017, 10:44 PM   #6
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Good ideas all around
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Old 12-10-2017, 10:44 PM   #7
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Get it out of your system and try something new!

Just noticed that you post something about brisket and four Texans comment on it.
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Old 12-10-2017, 10:48 PM   #8
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If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.
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Old 12-10-2017, 10:58 PM   #9
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Quote:
Originally Posted by Westx View Post
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
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Old 12-10-2017, 11:30 PM   #10
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Quote:
Originally Posted by Czarbecue View Post
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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Old 12-11-2017, 08:18 AM   #11
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ancora imparo !!!!!
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Old 12-11-2017, 08:27 AM   #12
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I'm boring, when cooking for family or friends, I try to buy quality meat and keep it simple.
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Old 12-11-2017, 10:14 AM   #13
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It's your cook, man, do it how you want.

Just don't par boil it. That sh*t's just wrong.
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Old 12-11-2017, 10:32 AM   #14
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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
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Old 12-11-2017, 10:35 AM   #15
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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.

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