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Very funny. Pepper + Salt (Kosher) is all that is needed with beef, especially brisket. Some people use as high as 9:1. I use closer to 4:1 due to my audience. Adjust depending on your family's pepper tolerance.
I don't know about no other spices by salt and pepper, but I agree that it needs to be pretty minimal with brisket.
Of course it doesn't, that's not what I said.That doesn’t mean that some people can’t enjoy something else
Yeah, Texans are pretty adamant about "Salt, pepper, post oak" is all you need for brisket. I love a great salt and pepper brisket, but sometimes I like to change things up. Just like I love a great steak with nothing but salt and pepper, but I also like a jerk steak from time to time.That doesn’t mean that some people can’t enjoy something else
Ancho's great but it's for the next morning when you are making brisket tacos out of the leftovers (if you have any - I've started hiding a little of the point just for this purpose).
Yep. And not just Aaron. All the greats do. Even those outside of TX. Competition may be the exception here but I don't really count that as eatin' BBQ. Look, don't get me wrong I suppose there are other ways to prepare brisket but I encourage everyone to try it this way at least once before they start futzing with things. It at least gives you a great baseline to understand the basic flavors and where they come from.
Exactly. The mayo will baste the meat better than the mustard. At the end of the day, there will be no trace of the mayo in the flavor profile.
Echo just salt and pepper. Have some BBQ sauce available for those that can't be bothered with just delicious meat. I'd focus more on trimming the meat than on the rub. (there's several youtube videos on this)E Street Brat said:
Usually choice. But I swear Wisconsin sucks when it comes to beef, even at the standards set in grading. So my choice is probably not as good as a choice somewhere else... or maybe it's all in my head. I just always seem disappointed in the meat selection.
Do you find the injection is a flavor aid or a moisture aid? More so in the flat or the point?
Stop me if you already know this but it looks like maybe the slices off to the right are cut with the muscle/grain. You'll find with even the best and most perfectly cooked brisket that it is much more tender if it is cut against the grain, similar to flank or skirt for fajitas.SHIZNITTTT said:
Yes. I was in such a hurry to get it cut so everyone could eat and my wife grabbed those up for making nachos, tacos, and chili later in the week.
I've had that happen when the probe gets into fat. You hit the nail on the head though, it is all about feel once it gets over about 195. Glad it worked out!
I didn't realize that. I did a test in hot water later. 2 units read 160, the third read 140 (regardless of which unit it was plugged into) . That one went in the garbage.
Definitely flavor. I didn't notice if it affected moisture at all... it may have. But I've been pretty lucky lately on that front with or without an injection. I didn't notice it being any different with the point or flat.Ron Swanson said:
Thanks. One more question if you don't mind. Do you find that it enhances the natural flavor of the beef OR do you find that it adds an additional flavor that makes it good (like say injecting a chicken with creole seasoning)?
It's definitely a beef flavor, so I'd say enhancing is probably the best word. I honestly think the brisket I get up here isn't as flavorful as in other parts of the country, so that may be part of it. I can appreciate those who are about salt and pepper only, but my brisket definitely tastes better with the injection.
Haha...too many old dairy cows! The Cubans have a dish for that...ropa vieja. Thanks for the answers.
I have eaten his barbecue many times but not at the restaurant. His brisket is the best I've ever had. I still wouldn't wait 5 hours.
I probably would’ve been down for such a thing before I got into smoking meats myself. Back then I loved me some BBQ, but didn’t have the desire to cook it. While their product most likely is superior to mine, with that much time I’d rather just cook myself and enjoy that process more.
I havent. I do want to. But if you arent into waiting drive 45 mins to lockhart which is the bbq capital of the world. Have your pick of the best OG bbq spots. I like Kreuz Market.
Kreuz is very different style brisket than Franklin. Good, but different. They use "cowboy pits" and not prime or high choice beef. Basically where they burn the wood into coal and then shove it into the cooking pit. Closer in line with Franklin and nearby are La Barbecue, Micklethwaite, and Black Box if/when they are open. Drive a little NW to Taylor for Louie Mueller's. My personal overall favorite.
So do I. Costco had some insane sale. That whole rack was only 9 bucks. Bought 6 of them.
I personally have a hard time endorsing the crime of turning a poor, defenseless, delicious brisket into pastrami but if you're gonna do it, I've heard Meathead's recipe is money. And, hey, at least it's just the flat.
