TentHunter
Moderator
You know, doing it that way has simply never occurred to me! I'd still get the easy transportation & cleanup.
Big Poppa's Brisket tips
- Thread starter Big Poppa
- Start date
Smokinman88
New member
Brisket has been my area of trouble since I started doing them, they always come out "just Ok" not bad but not great either. I look forward to trying BP's shared techniques and see if that helps.
or at least they should. Glad that folks share their ideals and results on here its like a smorgasbord of info...
Big Poppa
Administrator
...Brisket temps are not an absolute when it is done. The temp is different from grade to variety of beef. ALso low and slow and hot and fast produce different internatl temp when it is done. LNS is usually a lower internal temp than hot and fast. With choice and even prime there is a "butter feel that can come between 195 and about 203..d..with the Strube Wagyu I cook you never really get that butter feel and I find that the magic temp is between 203-208....it is crazy how all of these things are different.
One of the most important thing is how you handle it after it comes off the cooker....I vent for 5 minutes and re foil super tight....I try at all costs to avoid using a cambro...I use towels, light blankets, and even a bps sweatshirt at the royal where I tied for second at the invitational...OK I know I finished third Damn card offs......
Lastly for comp and serving try to keep that thing as warm as you can to the plate or box.
One of the most important thing is how you handle it after it comes off the cooker....I vent for 5 minutes and re foil super tight....I try at all costs to avoid using a cambro...I use towels, light blankets, and even a bps sweatshirt at the royal where I tied for second at the invitational...OK I know I finished third Damn card offs......
Lastly for comp and serving try to keep that thing as warm as you can to the plate or box.
Big Poppa
Administrator
https://www.bigpoppasmokers.com/bptv-outdoor-cooking there is a brisket video here
World's best brisket
Texas is the home of the brisket. Here is a series of videos from arguably the best brisket smoker in Texas if not the USA. Much less trimming, much less and plainer rub. Let the meat and the smoke do their magic. I have been doing briskets like this for years and it never fails to produce a tender, smokey, amazing piece of meat.
Here is an article about him in, of all places, bon appetit magazine
A day in the life of Austin restaurant Franklin Barbecue's Aaron Franklin, a BBQ genius: In the Magazine: bonappetit.com
Here is the link to his videos
BBQ with Franklin - YouTube
Watch the videos in reverse order, starting from the bottom. You can skip the 3 "Thanksgiving" videos.
Thanks
Texas is the home of the brisket. Here is a series of videos from arguably the best brisket smoker in Texas if not the USA. Much less trimming, much less and plainer rub. Let the meat and the smoke do their magic. I have been doing briskets like this for years and it never fails to produce a tender, smokey, amazing piece of meat.
Here is an article about him in, of all places, bon appetit magazine
A day in the life of Austin restaurant Franklin Barbecue's Aaron Franklin, a BBQ genius: In the Magazine: bonappetit.com
Here is the link to his videos
BBQ with Franklin - YouTube
Watch the videos in reverse order, starting from the bottom. You can skip the 3 "Thanksgiving" videos.
Thanks