Brisket A-Z

[cheapbeer]

Dry briskets get chopped and soaked in hot au jus. Toasted garlic bread, bacon, kraft real mayo,pepperjack cheese, and maybe a few pepperocini peppers. A king Sammie from a cook that went south, always a way to salvage something that fails to meet expectations......

 

[JDM46]

Damn. I hope Bludog"s smoker didn't blow up on him. Cook should have been done by now.:-oray:

 

[AClarke44]

Damn. I hope Bludog"s smoker didn't blow up on him. Cook should have been done by now.:-oray:

Umm did you read about 8 posts ago (post 74 and 75)? :der::becky:

 

[tb80]

Bludawg - Thanks for posting. Good info.
Peeps - Thanks for responding to my question.

 

[jayzee]

Bludawg, thanks for your time on this. It was a great tutorial!!

 

[Boston Smoker]

Great stuff Bludawg. Thanks for sharing. So do you typically just slice and serve the point at the same time you slice the flat? Just curious. I actually prefer the point as is, rather than throwing back on for burnt ends.

 

[Ron_L]

This concludes the cook again I apologize to ya'll For cookin a dry one it wasn't the process it was the pitmaster. Only goes to prove even the Dawg has a bad one once in a while.

It happens to all of us once in a while!

What's next? Bludawg's Brisket Chili A-Z? :-D

 

[pjtexas1]

It happens to all of us once in a while!

What's next? Bludawg's Brisket Chili A-Z? :-D

Just wanted to point out that now that the raggin' on Blu for his brisket has officially started that Ron_L started it. It's going to be awkward when he tells us to stay on topic or ...:doh:

 

[Bludawg]

Great stuff Bludawg. Thanks for sharing. So do you typically just slice and serve the point at the same time you slice the flat? Just curious. I actually prefer the point as is, rather than throwing back on for burnt ends.

I'm a Point man too I carve it & scarf it. Flats are for the uneducated

It happens to all of us once in a while!

What's next? Bludawg's Brisket Chili A-Z? :-D

Nah I was thinkin more along the lines of a Bologenes sauce & Lasagana and possibly Enchiladas.

 

[RandyBier]

I too prefer to trim the meat myself, I can get just the right layer of fat that I want and the trimmings with meat on it make for a great beef stock. I like to put several shallow cuts into the fat to prevent curling but to also hold the drippings.

 

[htrisna]

Bludawg,
Can you elaborate on how the fire happened? I have the exact same cooker as Beulah, but can't imagine how a grease fire can happen with the fire being in the SFB unless you have the whole Texas Oil reserve in the underbelly and it spills into the SFB

 

[RaguJr]

Bludawg, thanks for this great post! "Blu!! you're my boy Blu!!"

 

[Bludawg]

Bludawg,
Can you elaborate on how the fire happened? I have the exact same cooker as Beulah, but can't imagine how a grease fire can happen with the fire being in the SFB unless you have the whole Texas Oil reserve in the underbelly and it spills into the SFB

Well I have probably cooked 200 packers &300 shoulders since I tore it down to muck it out last and the FB was about 3 deg neg so as things heated up the the sludge puddle slid to the fire box instead of the drain. I scraped 1/2 a 4 gal bucket full of gunk out the bottom.

 

[1buckie]

De Webers....dey don't hold dat much........

....but dey will catch......

 

[Bludawg]

I park a galvanized bucket on the saucer I call it the Poor mans OTG.

 

[mchar69]

Blu, just do a replay on the next one.
I'm like you - I get some early pics, then either-
forget to take pics of a good cook-
or:
have a bad cook and pics schmicks.
I'm not a brisketeer, and at $75,
I need both Sat and Sun to plan and execute that
brisky. Hopefully won't Execute it as bad as you
(I've done that already).

 

[WombleNC]

Good post and I learned a bunch but I will patiently wait for a do over. That's the life of smoking meat... no two cooks are the same.

 

[SmokeHouse Blues]

Waitin' on the rest of the Brisket Chronicles!!

 

[TinySmokin]

Bludawg: Would you rank the thickness of the flat at the end more important than overall floppiness of the packer?

That is the first time I have heard that floppiness can be a good thing:twitch:

Thanks for the write up and as soon as I can find a decent Brisket i am going to try your method for my first.