Texas Style Brisquit

[tabs]

Ouuuuu...While I was Jackin my jaws here on PPOT, I had a 9.5 Lb Brisquit Smokin away.....I just took it off and had a taste and all I can is WOW!!! Nice and tender....with subtle smoke flavor.

Put the usual rub of spices on it, put it on an Olive Wood Log fire that I let burn down to the coals at 11AM and let er cook till 10 PM. Had to restoke the fire a coupla times with Mesquite Charcoal. After putting a mop on it a coupla times, wrapped it in Tin Foil after about 5 hours. Poured a bunch of the mop in with the Brisquit to help keep it mositurized....

Gotta say for the first time doin a Brisquit it turned out GREAT, has a real subtle smoke flavor....

One of the problems I have with using Hard Wood Logs is that I usually don't let them burn down long enough. That has made some of the stuff I've cooked have a strong smoke taste. That was OK for awhile, but as time goes buy that strong flavor wears a bit thin. I guess I'm afraid of losing too much heat, that just goes up in smoke. But a litle patience really pays off...I'm thinkin of goin back over to Sams Club and buyin another Brisquit...this can get addicting. (file Photos)

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BTW..It really does pay to get a Good BBQ Rig..it does seperate the Real BBQ men from the amateurs.

[Joeaksa]

Tabs,

You are a ba$tard you know!!?? Everytime I head overseas you cook something like this that has me drooling over the keyboard.

Damm, not home for a week or so. Will have to put up with this overseas food until I can get home and fire up the smoker myself!

Agree totally with you on having to have good equipment. My last one lasted 30+ years and believe that the current one may outlive me...

How about some photos of the brisket? Save some for us!

[javadog]

Tabs,

It's "brisket." Details, my man, details.

One thing you might try is to have a seperate fire buring in another rig to provide your coals. Burn the wood down then transfer the coals to the smoker. If you add fresh wood or charcoal to the coals in the smoker, you'll get too much smoke.

JR

[tchanson]

That's a He-Man rig and all, Tabs, but show me the smoke ring...



After years of trying, I've yet to find anyone outside of Texas that could do a convincing brisket.




Tim

[M.D. Holloway]

I gots to plan a trip to vague-us. Throw some Coho Salmon on that and I will beat feet to get to your door.

[javadog]

Originally posted by tchanson
After years of trying, I've yet to find anyone outside of Texas that could do a convincing brisket

Actually, outside of Texas, nobody even bothers with a beef brisket.

Pork is king.

JR

[KFC911]

Originally posted by javadog
Actually, outside of Texas, nobody even bothers with a beef brisket.

Pork is king.

JR

I may be labelled a heretic (here in NC), but there is a place near Richmond, Va (Prince George's BBQ) that smokes some fantastic Texas style brisket and their sauce is excellent too....mmmm.

[fastpat]

Originally posted by javadog
Actually, outside of Texas, nobody even bothers with a beef brisket.

Pork is king.

JR

If it's not pork, it's not barbeque, it's grilled or smoked roast.

[Joeaksa]

Originally posted by javadog
Actually, outside of Texas, nobody even bothers with a beef brisket.

Pork is king.

JR

Pork Ribs, and Beef Brisket.

Aint no other BBQ if you are doing it right...

Am drooling right now looking at what Tim posted. Schnitzel just is not going to taste anywhere as good but have to eat something with my Weitzen Bier...

[Moses]

Words from the king; Bo McSwine (yes, his real name). His ribs are magnificent, his brisket...the stuff of legends.

http://www.exploratorium.edu/cooking/meat/bo/bo-video-4.html

[tabs]

Originally posted by javadog
Tabs,

It's "brisket." Details, my man, details.

One thing you might try is to have a seperate fire buring in another rig to provide your coals. Burn the wood down then transfer the coals to the smoker. If you add fresh wood or charcoal to the coals in the smoker, you'll get too much smoke.

JR

Thats why I use Mesquite wood chunks that are allready chared...thus "Mesquite Charcoal." I buy it in 40 Lb bags for $12.

It produces little smoke, but high heat. Thats my staple for Grilling or using in the Big Green Egg.

BTW: Some of those Mesquite pieces are so large I have to break them up with a hammer to get fist sized chunks..


To restate my unit is 1/4 steel plate with the Fire Box being 1/2 inch steel plate. All for consistent heat retention.

[mschuep]

Originally posted by tabs

Gotta say for the first time doin a Brisquit it turned out GREAT, has a real subtle smoke flavor....

One of the problems I have with using Hard Wood Logs is that I usually don't let them burn down long enough. That has made some of the stuff I've cooked have a strong smoke taste. That was OK for awhile, but as time goes buy that strong flavor wears a bit thin.

For a milder smoke flavor, I would recommend using some softer, fruit type woods. Cherry, apple, persimmon...most fruit woods will give you a lighter smoke flavor than hickory, or other hard woods. Also, trimming the bark off of the logs will make a difference too. Bark gives off a harsher smoke which is not ideal when cooking with smoke, IMO. Nice setup!

[tabs]

Geez so far I've used Apple, Pecan, Oak, Olive, Mesquite, Hickory, Orange and Plum woods.

The Bark contains Cresote and has to be burned off or the Meat will get a harsh smoke taste to it. I have been putting the meat on when there were still some flames left, however I should be a bit more patient and wait till the flames die down completely and what U have left are the burning coals.

U might say I am refining my approach.

[RickM]

I recently saw how "Grizzly" brand salmon was cold smoked. I was amazed at how much work went into preparing this stuff. What really caught my attention was how they used three different types of wood to layer the flavors. Is that a technique used for meats as well? Talk about patience, planning and timing.

[Jeff Higgins]

Originally posted by tabs
BTW..It really does pay to get a Good BBQ Rig..it does seperate the Real BBQ men from the amateurs.

All the real BBQ men I've met have trailer hitches and license plates on their BBQ's.

[fastpat]

Originally posted by Jeff Higgins
All the real BBQ men I've met have trailer hitches and license plates on their BBQ's.

Dat's right. My cousin in eastern NC has one of those, can do a whole pig at once. Usually starts one day and cooks until noon the next day. It's so tender you can grab handfuls right off the carcass and throw it on your plate.

[skipdup]

Originally posted by tabs
... using in the Big Green Egg.
...

Me wants a big green egg - badly.

What size do you have?

[Moses]

This is a primitive sketch of a HUGE BBQ an old neighbor built in his backyard. It was solid brick with heavy iron doors over the cookbox and the firebox.

He dismantled an old gas oven for the thermostat and attached a circular burner. He would burn down his wood fire till it reached about 250º then put on the meat. The thermostat was kept at 210º. He could cook as quickly or slowly as he wanted. He would smoke ribs at 210º for 12 hours. He would put a pan of water in the cook box to keep the humidity up.

Maybe this rig won't please a purist, but his food was always perfect and beautifully smoked. I'd love to build one someday.

[tabs]

Moses heat rises...

I bought my Rig from David Klose of Houston. Klose makes those Trailer Hitch Rigs for the BBQ circuit guys. The Johnsonville Sausage Co bought a Gasoline Tanker Truck sized unit from Klose, which they haul around to promote their sausage. http://www.bbqpits.com/