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Texas Beef Brisket Success

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    Texas Beef Brisket Success

    I followed the recipe and pulled off, in my opinion some of the best brisket I've ever had! Thank you Amazing Ribs! The only thing I would change is cutting back a bit on the rub. I made up a batch of the "Big Bad Rub" and the brisket was just a bit on the heavy on the pepper side. I "crutched" it so I didn't get the bark I wanted but will work on that. I've tried a number of the recipes and the techniques I've learned here and have not had a bad meal yet. Thanks for all the advice all!

    Congrats, true Texas brisket has entirely too much pepper to me too, I use maybe an 1/8th of the total in black pepper and an 1/8th in white pepper.


      Draugo26, Good Job! Trial and Error makes for Perfection! Dan


        I would like to know how to use the Texas Crutch and still have a good bark. I have tried crisping it up using the oven broiler right before slicing and after resting in the faux cambro but it seemed to dry the brisket out a bit. That would seem to me to be the time to do it though. I also am unsure if I should be crutching in foil or butcher paper or does it matter? I love the recipes and the techniques that I have picked up on Amazing Ribs. I have not tried anything that I have not been pleased with. I might should have started a new thread, but your experience seems to be similar to mine. I love the way my briskets come out, I would just like a better bark.


          Well, I have to chime in here. I did my first Brisket last week. And I hate to admit it (but I will) I didn't use the Amazing Rib Website. I went with Aaron Franklin's recipe and watched most of his stuff on YouTube. I did the salt and pepper and I pretty much followed the recipe to a "t". I did not crutch. It was a fourteen hour cook and then I let it rest in foil in a cooler for about an hour and a half. It turned out really, really good, great bark, great flavor. I had my daughter and her husband in from Texas and they are pretty knowledgeable about brisket since they work at a packing house and have had a lot of TX brisket. They were very surprised that this was my first one. I also got the highest praise imaginable: my 8 year old grandson told me that it was the best meat he had ever tasted! Pretty high praise, indeed. Now if I can just keep my streak going.....


            Like Gunderich, I have gravitated toward the Franklin rub and smoking method. Great flavor and almost always get a near perfect bark. I strictly use butcher paper for wrapping and "sort of" crutching. It gets wrapped a few hours in when I am in the stall and I leave the butcher paper when going into the faux cambro. I am going to guess the foil will possibly "soften" the bark a bit...either way, the meat turns out fantastic! I am doing one this weekend and will try to remember to take pics along the way.



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