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Thread: Brisket!

  1. #11
    Senior Member blabbermouth Dieseld's Avatar
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    Quote Originally Posted by ScoutHikerDad View Post
    Nice, Diesel-Well, this one is close enough to foil and put in a 225 oven until it passes the probe test. Then I will double-wrap it in foil and towels and stuff it in a small cooler for few hours to stew in its own juices-that's when it gets REALLY good!
    I like that you use the probe test that's the way to do it my friend.

    Have you considered after cooking it, just turn down your oven to as low as it will go. Usually about 170f. Then wrap it up after letting it sit for about 20 minutes to stop cooking, and put it in there for the rest time.
    This has worked very well for me and it can be held safely for 20+ hours and never go into the temp danger zone.
    And you're right about the taste, it gets better the longer the rest

    Oh and it looks GREAT!!!!!
    Look sharp and smell nice for the ladies.~~~Benz
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    Senior Member ScoutHikerDad's Avatar
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    Quote Originally Posted by DaveTheGeordie View Post
    Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

    Sent from my SM-G935F using Tapatalk
    I know that is how they do it in Texas, and I can't deny it yields an awesome brisket; it is, after all, Aaron Franklin's method (that and Prime grade meat). I just can't resist a few other spices I know are great additions.

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    Senior Member ScoutHikerDad's Avatar
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    Money shot!


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    Senior Member blabbermouth Dieseld's Avatar
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    BAM!!!! That looks really really good.

    And I had pizza for dinner.......
    ScoutHikerDad likes this.
    Look sharp and smell nice for the ladies.~~~Benz
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  6. #15
    " Atta Boy!!" sharptonn's Avatar
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    Ya know...4th of July is usually time to fill the freezer with brisket.
    Love that stuff!
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    Senior Member ZipZop's Avatar
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    Aloha!

    Mmmmmm. Brisket! One of the many things the South does so well, IMO.

    I was in Texas on a business meeting about 7 years ago and stayed at that "Under the Dome" super hotel resort near DFW, The Gaylord Resort and Convention Center. There was a BBQ Sportsbar inside the dome that served the best Brisket. They even allowed me (upon special request) to order "Burnt Ends". Yum x 10.

    Next time I'm on the Mainland in the south, it will be Brisket time. Hats off to you gents that prepare it on the grill. I've never tried. Yet.

    Mahalo!

    -Zip
    "I get some lather and lather-up, then I get my razor and shave! Zip Zop, see that? My face Is ripped to shreads!" - Bill Cosby on Shaving

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    " Atta Boy!!" sharptonn's Avatar
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    Oh the burnt ends!

    I take those for myself!

  10. #18
    32t
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    Quote Originally Posted by DaveTheGeordie View Post
    Straight salt and pepper for me. My 3 year old boy can't get enough of it. Tastes great

    Sent from my SM-G935F using Tapatalk
    As a general rule I prefer just salt and pepper for good meat. Anything else is to cover it up.
    "Let fear push you. Not slow you down."

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    Senior Member ScoutHikerDad's Avatar
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    You guys who are real brisket-heads (and who isn't?), if you are ever in Upstate South Carolina, there is a place over in Pendleton (near Clemson University) called The Smokin' Pig that serves up the most mouth-watering, tender and smoky brisket I have ever tasted. People who know say it is better than Texas brisket-it is that good!

    SC is a pork state when it comes to BBQ, thus some kind of pig name for many of the joints, but that one inexplicably serves beef. We hit it up anytime we are over that way fishing the Chatooga-otherwise that part of SC is even more depressing than the rest of it.
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    Senior Member criswilson10's Avatar
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    Quote Originally Posted by ScoutHikerDad View Post
    You guys who are real brisket-heads (and who isn't?), if you are ever in Upstate South Carolina, there is a place over in Pendleton (near Clemson University) called The Smokin' Pig.
    There are Smokin' Pigs in Easley, SC and Wiliamston, SC too.
    Excellent barbeque pork and chicken - and brisket.
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