Food of the Gods

[cabmandone]

Holy smokes! That might explain why we're ending up with dry brisket! We're normally doing one about 1/2 that weight.

[Shaun @ Tru6]

Then you must not be getting a whole untrimmed brisket. Or getting one from a calf.

[cabmandone]

I guess I never really asked. When I get a 1/4 or 1/2 side I just ask for a small brisket. I guess I'll stop saying that!

[Shaun @ Tru6]

It will change everything. The point is magic.

[Kistle]

I travel to Austin somewhat frequently on business. Have searched high and low for some of the best BBQ, and found it. I believe that Black's, LaBarbeque and Franklin's are generally considered to be top three, with Franklin's considered to be the best. I have been to all three (LaBarbeque twice), and they are all amazing. The brisket, as Shaun demonstrates, is another level.

That said, I found LaBarbeque to be the best of the three. They are all amazing, but the rub, bark and juiciness in the LaBarbeque brisket is hard to describe. They put a whole brisket down on a cutting board and it was so juicy that it wiggled like a Jellyfish!

Anyway, if you are ever in Austin, make it a point to stop into Franklin's or Labarbeque. It is a culinary experience that will change your expectations for brisket forever!

JA

[cabmandone]

I'll be getting another 1/4 (they call it 1/2 of a half... stupid butchers ) pretty soon so I'll change it up.

[74-911]

Although it is rather subjective to say the least, many on the Texas BBQ trail consider Snow's BBQ in Lexington (east of Austin) to be the best in TX. Pitmaster is an 80 YO lady who started doing BBQ in the 60's.

It is kind of out of the way and one minor detail if you plan on trying it out, they are only open on Saturday from 8:00 until sold out. We've been in the area twice, once on a Friday (obviously closed) and one Saturday around 2:00 and were already sold out..

Maybe next time ?

[Tobra]

Wood you use makes a BIG difference.

Mesquite or Manzanita burn too hot, okay for steak, brisket, not so much.

Oak and Pecan are pretty good, fruit trees, like Cherry or Peach are good, Citrus makes it kind of bitter. You can start it with Pecan, Cherry, or whatever, wood chips soaked in water on top of your coals will give plenty of aromatic smoke.

It seems like "The Best" BBQ in Texas seems to shift around, as time goes on. There were a couple little towns around Austin that had places that would contend for the appellation.

[tabs]

Brisket is such a big chunk of meat...i do Tri Tips instead.

Anybody ever do Clod Roast?

[Steve Carlton]

That does it. We're going to Bonehead's after work tomorrow. I hope you're satisfied.

Bonehead's Texas BBQBonehead's Texas BBQ

[Shaun @ Tru6]

The gift that keeps on giving. Good lord this was a great lunch, and healthy. Habanero baked beans not shown.

[Shaun @ Tru6]

Originally Posted by tabs

Brisket is such a big chunk of meat...i do Tri Tips instead.

Anybody ever do Clod Roast?

Yes, yes it is. Perfect for picnics or gifts to friends.

[cabmandone]

Sometime in October I'll be posting a pic of my meat.... Y'all been warned!

[tabs]

Originally Posted by cabmando

Sometime in October I'll be posting a pic of my meat.... Y'all been warned!

My God not a selfie.

[KFC911]

Originally Posted by cabmando

Sometime in October I'll be posting a pic of my meat.... Y'all been warned!

We'll just call ya N!! ...not that there's anything wrong with that

[berettafan]

mad respect for anyone who can consistently turn out good brisket. pork is relatively easy but brisket is such a challenge.

[javadog]

Originally Posted by Tobra

Wood you use makes a BIG difference.

Mesquite or Manzanita burn too hot, okay for steak, brisket, not so much.

Oak and Pecan are pretty good, fruit trees, like Cherry or Peach are good, Citrus makes it kind of bitter. You can start it with Pecan, Cherry, or whatever, wood chips soaked in water on top of your coals will give plenty of aromatic smoke.

It seems like "The Best" BBQ in Texas seems to shift around, as time goes on. There were a couple little towns around Austin that had places that would contend for the appellation.

There's more to it than just which wood you use. You get a different amount of smoke off of coals than you do wood that's actually burning. Too much smoke is not a good thing. You might try burning your wood down to coals in another device then using the coals to smoke the meat.

The temperature thing really isn't an issue, you can get the same temperature with any wood, it's all about the airflow.

Salt, pepper, smoke. No rubs.

[lindbhr]

My best brisket results come from using prime cut which I get from Costco. Now that it's up to $3.99/lb., I do look for brisket on sale. Yesterday I got a choice cut 14.5 lb for $1.99/lb at Kroger. I use oak, Koser salt and 16 mesh pepper rub, and wrap it butcher paper about 7 hours into the cook. Choice takes a little longer than a prime cut to smoke, but briskets can be unpredictable. This ~ 12.5 lb. brisket was only at 185 degrees after 16 hrs. I can't explain why this took so long, but it has happened once before, never on a prime cut. Usually, it gets to 195+ in 12-13 hours. It still looked and tasted very good. My 85 y/o mom said it was my best yet.....I gave a nice size doggy bag.

[slow&rusty]

Vegan Jesus approves

[vash]

Originally Posted by Steve Carlton

That does it. We're going to Bonehead's after work tomorrow. I hope you're satisfied.

Bonehead's Texas BBQBonehead's Texas BBQ

Hey. Is the the same location as the old Bo’s BBQ?