Author Topic: BASIC BRISKET for the Beginner  (Read 38937 times)

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Offline Hub

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Re: BASIC BRISKET for the Beginner
« Reply #14 on: March 10, 2012, 11:12:45 AM »

I was watching a re-run of Pitmasters season 1 where this judge was talking about rib texture and he was sayin if the meat pulls off the bone with no resistance it is over-cooked and "so-backyard".....that comment kinda chapped my fanny  >:(


I couldn't agree more, smokasaur!  Someday I want to write an article called "Judges Say The Dumbest Things".  I've got several "gems" I've collected and now I'll add that one to it! 

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Offline smokeasaurus

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Re: BASIC BRISKET for the Beginner
« Reply #15 on: March 10, 2012, 11:56:09 AM »
Move that Idea to the top of your list!!!  Gonna look forward to that one!!!!
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Offline Dakota Don

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Re: BASIC BRISKET for the Beginner
« Reply #16 on: March 10, 2012, 11:57:20 PM »
Hub, I really like that BASIC post, thanks for taking the time to share that great information. I love brisket, just got my smoker a short time ago so I'm looking forward to giving this a try and your detailed post is going to help immensely. Please keep up the good work, I know you have more fans out here than you realize. Are there other BASIC posts somewhere that we can access?  ;)  1 more question, I'm really the only one who eats Brisket a lot here, do you feel that once I smoked it will freeze well? (I use a vacuum sealer, of course)
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Offline Ka Honu

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Re: BASIC BRISKET for the Beginner
« Reply #17 on: March 11, 2012, 05:21:21 AM »
Everyone is entitled to my opinion

Offline Smokenovice

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Re: BASIC BRISKET for the Beginner
« Reply #18 on: November 16, 2012, 02:33:45 AM »
Hub:

Great Brisket Basics, could not have explained it any better.

The new twist is using butcher paper, instead of foil or to hold it afterwards with towel/cooler to keep the bark intact.  I'm still trying the butcher paper during different stages 145 wrap, 155 wrap, 165 wrap, 175 wrap - so far, they've all been good and moist.
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Offline Hub

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Re: BASIC BRISKET for the Beginner
« Reply #19 on: November 16, 2012, 07:03:21 AM »

The new twist is using butcher paper


This technique is all over the forums and is hard to define and deal with.  There are many types of "butcher paper" and none of it will hold in heat and moisture as well as foil.  It also gets really slimy and messy during the cook.  Alas, a fad, not an improvement. 

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Offline Sam3

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Re: BASIC BRISKET for the Beginner
« Reply #20 on: November 16, 2012, 07:25:02 AM »
Thanks for this post Hub. Brisket is very new territory for me and this was extremely helpful.
I printed it out and will keep in with my notes.
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Offline Wingman

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Re: BASIC BRISKET for the Beginner
« Reply #21 on: November 16, 2012, 08:34:16 AM »
Thanks, Hub.  I have not yet tried my first brisket but I have saved your instructions for when I do.  I appreciate your efforts.

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Offline sparky

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Re: BASIC BRISKET for the Beginner
« Reply #22 on: January 09, 2013, 12:28:32 PM »
i have always been a little afraid of briskets.  i have cooked a few w/ not so great results.  i just read this thread twice and w/ give brisket another try.  thanks hubs for helping me out.   8)
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Offline smokeasaurus

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Re: BASIC BRISKET for the Beginner
« Reply #23 on: January 09, 2013, 02:34:41 PM »
Go get em Sparky..for some reason I can't put out a bad brisket if I tried...but ribs still give me fits from time to time................. >:(
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Offline Hub

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Re: BASIC BRISKET for the Beginner
« Reply #24 on: January 11, 2013, 08:18:26 AM »
Go get em Sparky..for some reason I can't put out a bad brisket if I tried...but ribs still give me fits from time to time................. >:(

I agree completely!  A brisket is a big ol' dense hunk and you've got lots of time with it.  Ribs, however, cook relatively quickly and are subject to more variations due to thickness, meat quality, cooker variations, phase of the moon, whatever.  My briskets, like yours, are quite consistent now (after years and years learing to cook them) but ribs will always have an element of chance  ;D

Hub
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Offline Savannahsmoker

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Re: BASIC BRISKET for the Beginner
« Reply #25 on: January 11, 2013, 02:03:00 PM »

The new twist is using butcher paper


This technique is all over the forums and is hard to define and deal with.  There are many types of "butcher paper" and none of it will hold in heat and moisture as well as foil.  It also gets really slimy and messy during the cook.  Alas, a fad, not an improvement. 

Hub

Using butcher paper is not new; it was used before foil came about.  The owner of a German butcher shop I worked in back in the late fifties would slow cook roasts wrapped in butcher paper in the smoke house.  I agree with Hub about butcher paper results and I think it has just become fashionable to use.

Thanks for the basic article Hub. 
I have a tendency to push the envelope so for me it is good to look at the basics ever now and then so as not to stray too far from original.

BTW, I will take prime rib over brisket and rib eye over tri-tip any minute of any day of any week.
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Offline Dakota Don

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Re: BASIC BRISKET for the Beginner
« Reply #26 on: March 12, 2013, 10:29:45 PM »
Thanks HUB, this is THE most detailed write up of the Brisket i have found, I'm saving this post!  ;)
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Offline sliding_billy

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Re: BASIC BRISKET for the Beginner
« Reply #27 on: March 13, 2013, 08:12:52 AM »
Nice post.  I can't say I agree with all of it, but for a beginner lesson on brisket it is great.
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Offline teesquare

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Re: BASIC BRISKET for the Beginner
« Reply #28 on: March 13, 2013, 11:16:29 AM »
Nice post.  I can't say I agree with all of it, but for a beginner lesson on brisket it is great.

And...that is why we have a place like LTBBQ to discuss differing methods. After - if there were ONE "best" way to BBQ anything - the same guys would winn every competition - every time! ;D

But, if you look at Hub's credential's ( he is not one to brag - so I will do it for him ;) ) you can see that he is not going to steer you wrong. These articles are guidelines of course - and adjusting the method to suit you, your equipment - and of course our need to experiment and discover new things - is also important too.
If we all agreed on everything, or did everything the same way...it would get pretty boring around here - huh? ;D

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