how to traditionally texas a briskett

[frijolefrito]

I am in ND in the military and all my Texan co workers want me to do a brisket. I've done briskets before but used just any rubs that catch my fancy. I want to do this straight traditional. What's the traditional texas brisket?

[MBMorgan]

Can't go wrong with this: http://amazingribs.com/recipes/beef/texas_brisket.html

[frijolefrito]

I have looked at that. I can almost hear you saying "DUH" at the end of this.

[MBMorgan]

frijolefrito - nope! This is a DUH free zone ...

[Jerod Broussard]

Tried and true.

Just let it ride until that dude gets barked before wrapping.

[Spinaker]

Salt and Pepper. Maybe some onion or garlic powder. Oak smoke out of the fire. No wrapping.

[smokinfatties]

you can go traditional with 50/50 Salt and Pepper, a bit of Garlic if you want. The BBBR is great, I prefer that over just 50/50 S&P on my beef.

[Mosca]

I have to agree with the BBBR. I love that bit of heat from the ancho and cayenne. It makes a world of difference.

[Jerod Broussard]

Salt and pepper on brisket is sooooo bland. BBBR has spoiled me.

[CandySueQ]

Just because it's SO Texas -- I'd have to use some mesquite wood for smoke flavor. Wouldn't take much.

[Northside Brian]

definitely go easy on the mesquite. I start with a small chunk of mesquite then add oak after about an hour.

[frijolefrito]

big bad rub is awesome. Going oak pellets. I should use bbr and texas mop sauce?

[Porterdriver]

IMHO, no mop if you want true Texas brisket. That's like putting beans in chili!

[Steve R.]

I suggest going ahead and making the Texas mop sauce and providing it for those who do want to add a little juice to the meat. Plus, it smells amazing in your kitchen while you're cooking it.

[frijolefrito]

http://www.epicurious.com/recipes/food/views/bourbon-and-brown-sugar-barbecue-sauce-359849

This is my go to bbq sauce. The texas mop sauce doesn't look sweet at all.

[frijolefrito]

oh and 225 six hours with the texas crutch lol.

[Porterdriver]

frijolefrito, If you have time and patience to work through the peculiarities of your own cooker, may I suggest that you smoke naked (brisket not you) until it is done to your liking. Then wrap in pink butcher paper and faux cambro for an hour or so before serving. Will come out closer to that BBQ joint taste and texture that your Texas buddies are looking for, I believe.

[frijolefrito]

I have traeger pellet smoker. WHY can't I smoke naked... I laughed at that. What does butcher paper do over tinfoil?

[Porterdriver]

Because you'll be in jail when it's time to take the brisket off! DUH!
The unlined (pink) butcher paper allows a bit better air exchange while keeping the heat in. Keeps bark more like it just came off the pit rather than having the brisket wander towards being a highly flavored pot roast.

[Breadhead]

You got this frijolefrito ... your friends will be delighted. Thanks for your service.👍

[Huskee]

I have traeger pellet smoker. WHY can't I smoke naked... I laughed at that. What does butcher paper do over tinfoil?

Paper tends to hold in more moisture over going nekkid the whole way, keeps the bark slightly softer in that regard, but a bit drier and crunchier than foil. While I've never noticed pot roastiness from foil-crutched brisket, others report this. I think a lot of that has to do with when the crutch is used- at the start of the stall, you're more likely to get weak bark and a more steamed effect on the brisket. After the stall, you have bark city and less time 'steaming' IMO.

Paper is a happy medium between nekkid and foil. I've tried it and didn't like it as well as foil, but that's purely my preferences. An advantage foil has is that it's waterproof, so the au jus collects in the foil and can be drizzled back on your slices, very useful for slices from the flat.

Any method you choose, like anything, has its pros and cons and its own proponents.

[frijolefrito]

Last thing and I may just have to make a new post about it. Does anyone know a good jalapeno macaroni and cheese?

[Huskee]

Last thing and I may just have to make a new post about it. Does anyone know a good jalapeno macaroni and cheese?

Meathead's Crack 'n Cheese. One of the optional ingredients is jalapeño.

[frijolefrito]

Once again I can almost hear you saying "DUH" at the end of this. I saw that recipe. I heard of jalapeno popper mac n cheese... I really need to get a solid mac n cheese down.

[Huskee]

frijolefrito No "duh" here, unless you ask if we have a ribs recipe, lol. Many of these side dishes get lost in the wealth of info here, even to those of us who peruse the articles regularly. This recipe isn't easy or cheap or low calorie, but man is it good.