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Texas Brisket

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  • carman
    Former Member
    • Apr 2015
    • 1
    • Johnstown, N.Y.

    Texas Brisket

    A few weeks ago I told my wife I would smoke a brisket on June 14th for flag day. She was excited that I would be home for the whole day with no work to interfere.
    She offered to go to the butcher and get the brisket(or two, for leftovers)
    About a week before, she said we would have a few friends over .... but only 8, total.
    Suddenly on Friday, she announced that there were 30 people coming and we needed chicken, and pulled pork too!
    But after a few years on this site, I was pretty confident about those. I had those down because I have followed your recipes each time.
    But the Brisket was only on my second time around.
    AND, when I pulled the brisket out of the fridge, I realized that it was a HOF! Looking at the Full text of the Texas Brisket, it said, The HOF will come out tough and dry if not done by an expert. And I was NO expert! And I had 35 people coming by Saturday! And five of them were from Texas! And brisket is a religion in Texas!
    So I followed the injection ideas..... Put the rub on the night before...... Used the aluminum foil and beef broth trick to get the brisket through the stall....... was careful with the temp. and 12 hours later, I was pulling the meat off the grille.

    After the briskets had rested for about 15 minutes, I put them on the cutting board for slicing............ And suddenly there were Texans at the counter!
    Visions of the "Christmas Vacation" turkey flashed in my head. I was sweating!
    I carefully sliced off the first cut.... and then (it happened so fast, I didn't even see her hand) the piece was gone! And into her mouth. Her face showed a rather serious look as she chewed that test piece.
    It seemed like a Looooong time before she finally spoke and said....."I've just been transported back to my college years in Texas. It's as good as anything I've ever had there!!!"

    Thank you for the great help! However I do have a complaint. And it is all your fault.
    NOT A SINGLE SPECK OF LEFTOVER BRISKET... NOT ONE!
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    #2
    Hmmm... Don't you love it when a good cook is completely devoured by appreciative guests! The best compliment a Pit Master can have is to sit quietly listing to his guest's comment to each other about how great the food is.

    It appears they devoured your food before you could get pictures.

    Comment

    • smarkley
      Former Member
      • Jul 2014
      • 1426

      #3
      Good Job!

      And Welcome to the Pit!

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5259
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
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          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
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          Instant Pot 10 Quart Electric Pressure Cooker
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          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #4
        What a great post, carman . An excellent success story, and it's just the beginning of many brisket cooks in the future, I'll bet!

        Congrats!

        Kathryn

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4819

          #5
          Congrats and Welcome!

          Comment

          • PaulstheRibList
            Founding Member
            • Jul 2014
            • 1585
            • Lake Charles, LA
            • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
              1.) A pair of Weber Smokey Mountain 22.5's
              2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
              3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
              4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
              5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
              6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
              7.) 22" Weber Kettle with Slow-N-Sear
              8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
              9.) BarbecueFiretruck...under development
              10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
              11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
              12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
              12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

              Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

              I'm loving using BBQ to make friends and build connections.
              I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

            #6
            Dude!!!!!! Way to go.

            But, where are the pictures?

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3308
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              #7
              you have just created a monster.......LOL!!

              Comment

              • CurlingDog
                Charter Member
                • Sep 2014
                • 548
                • Port Washington, WI
                • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
                  gorilla gloves, bear paws

                #8
                Originally posted by carman View Post
                NOT A SINGLE SPECK OF LEFTOVER BRISKET... NOT ONE!
                As it should be! next time, don't give advance notice of the cook!

                Comment

                • DeusDingo
                  Founding Member
                  • Jul 2014
                  • 1146
                  • Madison, WI
                  • Weber Q320 grill
                    Masterbuilt Propane Smoker
                    Maverick and thermo Pen thermometers

                  #9
                  so i've been wondering now and too embarrassed to ask: What is the difference between the brisket on this site's recipe section and a texas brisket?

                  Comment

                  • Usernamevalid
                    Banned Former Member
                    • May 2015
                    • 144

                    #10
                    Originally posted by DeusDingo View Post
                    so i've been wondering now and too embarrassed to ask: What is the difference between the brisket on this site's recipe section and a texas brisket?
                    Are you referring to: "Recipe: Texas Beef Brisket." ?

                    No worries, I do it all the time too!

                    Comment

                    • JeffJ
                      Charter Member
                      • Feb 2015
                      • 2426
                      • Michigan
                      • Jeff

                      #11
                      That is a great story, not just for what transpired but for the manner in which you narrated it. I look forward to future success stories from you.

                      Comment

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                      Meat-Up in Memphis 2021

                      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                      Click here for details. (https://amazingribs.com/memphis)
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