Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Texas Beef Brisket Success

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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!

    #2
    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.

    Comment


      #3
      Draugo26, Good Job! Trial and Error makes for Perfection! Dan

      Comment


        #4
        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.

        Comment


          #5
          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.....

          Comment


            #6
            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.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Finally, A Great Portable Pellet Smoker


            Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailed†review


            GrillGrates Take Gas Grills To The Infrared†Zone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special