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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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6 hours ago, PassiveAggressiveCoach said:

 

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Wood goes in the firebox, not on the grill. 

 

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Finally attempted my first brisket on my WSM. Ive been pretty intimidated by the thought of cooking brisket, but have done several pork butts now and have that down.

Just bought a 6 lb point already trimmed from HEB. Cooked around 240
For 7.5 hours, pulled at 200 degrees and let it sit in cooler for 2 hours.

Will likely step up to a full size next time

8a516ef4c860e554ae773c1888ab5d55.jpg


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I smoked a pastrami brisket and a regular brisket on Saturday.  The regular one was an HEB natural brisket that turned very nicely.  First time I've done one of those and I would get another if I run across one again.  Haven't tried the pastrami version because it's for reubens a few weeks from now.  I also cured a tongue since I had to brine a brisket and then smoked it.  If you like tongue, smoked pastrami tongue is fucking good.  I smoked it for 2 or 3 hours until it was around 165, then put it in a aluminum pan with some water and then covered it with foil until it was probing tender like a brisket.

Edited by kevwun

On 9/11/2021 at 4:36 PM, PassiveAggressiveCoach said:

Can y'all keep it the fuck down? 16 lb baby is resting for a few hours. 

 

Pics from the baby delivery?

2 hours ago, utxmike05 said:

Pics from the baby delivery?

I got too drunk for pictures after the cut because the damn thing took so long. This will have to do but it was awesome.

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My favorite way to do left over brisket is nachos. 

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51 minutes ago, Big_kat said:

My favorite way to do left over brisket is nachos. 

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That shit looks good.

On 9/12/2021 at 1:22 PM, ScooterHTX said:

Finally attempted my first brisket on my WSM. Ive been pretty intimidated by the thought of cooking brisket, but have done several pork butts now and have that down.

Just bought a 6 lb point already trimmed from HEB. Cooked around 240
For 7.5 hours, pulled at 200 degrees and let it sit in cooler for 2 hours.

Will likely step up to a full size next time

8a516ef4c860e554ae773c1888ab5d55.jpg


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Process for the full packer is exactly the same.  Just takes a little longer and requires a little more rub and fuel.  Looks good!

Edited by dcbc

My favorite way to do left over brisket is nachos. 
6BBB4A58-07E7-4B23-BC95-1C90E3CE1CF1.thumb.jpeg.dba98d36e532ec6399a33bb81f01c1eb.jpeg

I would run over a group of nuns to eat those! Perfection, absolute perfection.


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12.7 lb (pre-trim) Snake River Farms Wagyu. I’ve made worse.

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14 hours on the smoke, let it rest for about 3 before slicing. Instead of just SPG, I used Lawrys and black pepper, similar to that “mad scientist” bbq goofball, but it was actually really good. 

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11 hours ago, Etexhorn13 said:

14 hours on the smoke, let it rest for about 3 before slicing. Instead of just SPG, I used Lawrys and black pepper, similar to that “mad scientist” bbq goofball, but it was actually really good. 

DAD3A9CF-4CB7-46F5-AA33-27FDA063E31A.jpeg

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Looks good.  How would you describe the difference between the rubs?  Better?  Noticeable, but on par with S/P, etc.?

2 hours ago, dcbc said:

Looks good.  How would you describe the difference between the rubs?  Better?  Noticeable, but on par with S/P, etc.?

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

14 minutes ago, Etexhorn13 said:

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

Lawry's seasoned salt?  Think I have seen that goof ball's videos.

1 hour ago, Etexhorn13 said:

I wouldn’t say there was a huge difference… I think noticeable but on par with S/P is a pretty apt way to put it. I could notice a little bit of the sugar/extra spices from the Lawrys which was nice, but the meat and pepper were still the more dominant flavors. 

Better question.  Would you do it that way again if you were cooking for others or would you go back to S/P/G?

55 minutes ago, dcbc said:

Better question.  Would you do it that way again if you were cooking for others or would you go back to S/P/G?

I think I would. Nothing overpowering, but it was enough that I could notice there was something different than just S/P/G and i liked it. I’m trying to figure out the best way to explain it.. maybe that it gave a bit of sweetness to blend in with the spice from the black pepper. As big a goober as I think that bbq mad scientist guy is, I actually pretty much agree with his assessment. There’s just a little bit “more”. 

2 hours ago, utxmike05 said:

Lawry's seasoned salt?  Think I have seen that goof ball's videos.

Yeah, that’s the guy. this is the video referenced. I didn’t do the pickle juice and all that stuff, just the seasoning, but I think I agree with his assessment at the end. 

 

I watched that a while back.  I was interested, even if the dude is a bit overly enthusiastic on the "secret ingredient" front.  If I get to the point of doing more than a brisket every few months, I might try subbing seasoned salt for regular salt.  I've always been partial to Morton's Nature Seasons, but might pick up Lawry's.

Edited by dcbc

I don't like sugar in any beef rub, so I'd never use seasoned salt on brisket.

 

But it's certainly okay to have different opinions on this stuff.

1 hour ago, utee94 said:

I don't like sugar in any beef rub, so I'd never use seasoned salt on brisket.

 

But it's certainly okay to have different opinions on this stuff.

I have avoided it thus far.  But I still think it might be worth trying just to try when I'm just cooking for the family.  I've used season salt on plenty of beef dishes, and while I know it has sugar in the ingredients, I don't think there's much of it.

  • 1 month later...
  • Popular Post

My most successful brisket rub has been a 5:3 ratio of coarse black pepper and kosher salt with a about 2/3 of a part additional cayenne pepper tossed in for good measure and a "where did that slight note of heat come from" effect.  Out of curiosity, I swapped one of those 3 salt parts with a part of Lawry's seasoned salt.  Didn't make a shit.  Made it less good, if I'm honest.  Now, I didn't grow up with Lawry's.  We were a Nature's Seasons house.  And I may try that just on a laugh.  But simple, so far, has been better for me.  I think it could have used just some salt.  Brisket was plenty delicious otherwise.  Also, I'm such a team "no binder" guy at this point.  The bark on my last two never have been better.  It really seems to bind better (no loose pepper bits) without an binder.  I do hit it regularly after a few hours with ACV/Water mixture in a spray bottle.  But that's it.



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Edited by dcbc

Anyone done the Butterfingers brisket? Do you use anything as a binder? We are having some people over on Sunday pre trick or treating and I'm thinking it might be the right occasion to give this a try. 

Champ's the only one I know who ever actually did the Butterfinger thing.

10 hours ago, Baboontyme said:

Anyone done the Butterfingers brisket? Do you use anything as a binder? We are having some people over on Sunday pre trick or treating and I'm thinking it might be the right occasion to give this a try. 

PM @luke duke

I'm curious about it. I like to mess around. Probably not going to do it this time when I'm feeding a bunch of people. 

23 hours ago, Baboontyme said:

I'm curious about it. I like to mess around. Probably not going to do it this time when I'm feeding a bunch of people. 


Yeah.  Now’s not the tyme. 

Welcome to Singapore, bitches…

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*for metric disabled that is around $27 a pound.

Sure, why not?  I've had chicken-fried BBQ beef rib and it's tasty.  This is the same, but different.

Probably tastes fine, but I can imagine jacking up a 25 pound Wagyu brisket.

On 10/27/2021 at 7:24 AM, utee94 said:

Champ's the only one I know who ever actually did the Butterfinger thing.

get the fuck out of here.

On 10/26/2021 at 9:24 PM, Baboontyme said:

Anyone done the Butterfingers brisket? Do you use anything as a binder? We are having some people over on Sunday pre trick or treating and I'm thinking it might be the right occasion to give this a try. 

you dont need any binding agent. 

9 hours ago, NOMAAA said:

get the fuck out of here.

What was your rub, generally?  I remember its being referenced on shaggy, but I never got around to taking a close look at it.  Saw the Butterfinger, obviously, and black pepper.  Memory fades on the rest.

The first one we put a lot of shit in it. Now if I do it it’s just a crap load of candy bars run through the food processor and salt/pepper. And love. 

Y’all are going to fuck around and find out when a bunch of Ohio chumps come to your tailgate and go home mocking Texans for candy brisket like we do Cincinnati spaghetti. 

You can stay in Ohio for all I care. 

Haha.  Not really. 

Edited by NOMAAA

2 hours ago, utee94 said:

Candy brisket.

Serious bidness.

If you rub butterfingers on a pork butt, does that mean you smoked a candy ass?

10 hours ago, Murfdogg21 said:

If you rub butterfingers on a pork butt, does that mean you smoked a candy ass?

Shoulder.  You're thinking of ham.

This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

On 11/9/2021 at 4:09 PM, Jimbaround said:

This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

I do it with steak.  I don't know why I don't bother with brisket.  I add my rub right after I start my fire.  So it might sit on there for 30--45 minutes before I put it on the pit.  I add a lot more rub to brisket than I do to steak though.

Edited by dcbc

On 11/9/2021 at 4:09 PM, Jimbaround said:

This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

I’ve done a root beer brine. Was delicious. Did a big red brine too. Also…..you guessed it. Delicious. 

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