Food of the Gods

[lindbhr]

If you are into BBQ, Aaron has a YouTube video series on smoking. Each is only about 10 minutes in length. And being from Texas, I started with the brisket video. Now I smoke my brisket like Aaron, which can be referred to as 'central Texas style'......

[cabmandone]

Originally Posted by Shaun @ Tru6

Thanks. I always say I make the best brisket in Boston but that doesn't really say much. 14 hours, salt and pepper, Weber Smokey Mountain and oak.

Okay, my brother and I struggle with Brisket, it always ends up dry. So spill it, what's the secret to a nice moist cut of brisket? It's killing us both slowly knowing we can't make a perfect brisket on the WSM.

[GH85Carrera]

We have a local BBQ place that smokes their brisket. It is so tender you will never need a knife to eat it. I love their sliced brisket sandwich for lunch. No knife or fork needed.

When I went to Charolette, NC back in 2008 folks on this board suggest some hole in the wall BBQ place as really good. I went, and I could not cut the thin slices of brisket with the plastic knife and fork. I had to use my pocket knife. Really! It was like an old boot. I ate a few bites and left. Worst BBQ I ever chewed on.

[vash]

Originally Posted by WPOZZZ

Needs ketchup.

hahahha..

[sammyg2]

Veggies are what food eats.

[cabmandone]

For What it's worth... The Godz are rock n roll machines

[VincentVega]

Originally Posted by GH85Carrera

We have a local BBQ place that smokes their brisket. It is so tender you will never need a knife to eat it. I love their sliced brisket sandwich for lunch. No knife or fork needed.

When I went to Charolette, NC back in 2008 folks on this board suggest some hole in the wall BBQ place as really good. I went, and I could not cut the thin slices of brisket with the plastic knife and fork. I had to use my pocket knife. Really! It was like an old boot. I ate a few bites and left. Worst BBQ I ever chewed on.

Brisket in NC? Interesting choice. Were they out of pork?

Franklin had a good series on PBS, check it out if you havent seen it.

[onewhippedpuppy]

Originally Posted by Tobra

Same way Omaha Steaks does it, check out the first pic.

My in-laws get entire cows butchered in central KS and share the meat, so I don't really have to buy much. All local farmers, grass fed, etc. I'm pretty spoiled in that department.

[KFC911]

Originally Posted by GH85Carrera

We have a local BBQ place that smokes their brisket. It is so tender you will never need a knife to eat it. I love their sliced brisket sandwich for lunch. No knife or fork needed.

When I went to Charolette, NC back in 2008 folks on this board suggest some hole in the wall BBQ place as really good. I went, and I could not cut the thin slices of brisket with the plastic knife and fork. I had to use my pocket knife. Really! It was like an old boot. I ate a few bites and left. Worst BBQ I ever chewed on.

You ain't from around here are ya? You might have found the only BBQ joint in NC that even serves brisket...to folks "not from around here" . .....and the few that do order it...well, they just don't know any better...

I love me some good brisket though....mmmm

[Tobra]

Originally Posted by onewhippedpuppy

My in-laws get entire cows butchered in central KS and share the meat, so I don't really have to buy much. All local farmers, grass fed, etc. I'm pretty spoiled in that department.

My cousin brought us a side of beef from Nebraska when I was a kid. Blankets and dry ice to keep it cold in the trunk of his green Chevy II. Dad bought a big freezer for it that is now at my sister's house.

[Shaun @ Tru6]

Originally Posted by cabmando

Okay, my brother and I struggle with Brisket, it always ends up dry. So spill it, what's the secret to a nice moist cut of brisket? It's killing us both slowly knowing we can't make a perfect brisket on the WSM.

As lindbhr says, Aaron Franklin has a ton on Youtube and a book so worth checking those out. I developed my own technique which yields a great brisket, certainly very moist throughout. I think if I did the mopping and the paper like Franklin, it would be better but probably not worth the effort. Here's what I do.

Whole untrimmed grassfed beef brisket from Whole Foods. This may be the most important part.

I trim off very little fat. Less than most.

Heavy Kosher salt and pepper rub just before putting it in the smoker

Minion method charcoal with 8-12 good sized chunks of oak

Put meat on as soon as the charcoal is all set up and water is in the bath

225F for 12+ hours

let it rest for an hour

Eat

Is my brisket as good as Franklin's? It's damn close. Had some more tonight with cole slaw and beans and a Guiness Stout. I'm stuffed.

[Tobra]

The flavor is in the fat.

Slow cook it and the fat melts, spreading deliciousness through the Land of Brisket, also keeps it moist. Helpful to put a pan of water in there with it too.

[mattdavis11]

The hype about Franklin's sure is strong, but just like the Salt Lick, the BBQ is not even the best in the area. They are using the wrong type of wood. Post oak? It would be a lot better if they used mesquite. Hell, hickory is better than oak. I can see why he uses oak though, it's all over our area.

Valentino's might be the best I've had in and around Central Texas. There are good ones everywhere here!

Mine takes 22 hours on the Traeger. Smoke for about 5, then wrap with foil and continue at 180 degrees for another 15 hours. Unwrap when thermometer goes in "like butter" and finish at 225 degrees for another couple hours.

No complaints.

[Eric at Pelican Parts]

Originally Posted by mattdavis11

The hype about Franklin's sure is strong, but just like the Salt Lick, the BBQ is not even the best in the area. They are using the wrong type of wood. Post oak? It would be a lot better if they used mesquite. Hell, hickory is better than oak. I can see why he uses oak though, it's all over our area.

Valentino's might be the best I've had in and around Central Texas. There are good ones everywhere here!

I think the sausage at Salt Lick was better than their brisket. Loved the atmosphere there though.

Its been some time, but I remember I really liked Micklethwait Craft Meats too. I'll have to give Valentino's a try next time.

[stealthn]

Originally Posted by ckissick

This is why I don't understand vegetarians.

That funny stuff right there

[Shaun @ Tru6]

Mesquite is probably the worst wood you can use for prime grade brisket but the best for select. With mesquite, you taste the smoke, strong acrid smoke. With oak and hickory, you taste the beef. Anyone using mesquite is serving you cheap beef or ruining good beef, one or the other.

[mattdavis11]

It be more of a personal preference than truth. The best ribeye steak you can ever have, would be cooked over mesquite, and yes, also prime grade. Trust me.

I did wedding once. The groom's mother hired a caterer for the reception, 125-150 people. The caterer was to provide everything but the meat. Somehow, somebody on the brides side got me involved, at the request of the groom's mother. Mesquite smoked pulled pork, in the middle of brisket country, can be a really big hit if you know what you're doing!

[cabmandone]

What was the wet weight of that brisket Shaun?

[Shaun @ Tru6]

11 lb Nick