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Stacked Brisket

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  • Jerod Broussard
    commented on 's reply
    nice....

  • The Burn
    replied
    Too late for this cook, but I found a recipe for a sauce, for those who need it, from LBJ's Pitman, Walter Jetton. It's a good thin sauce with awesome flavor. Not a bad addition for leftovers when the brisket gets a little dry.

    1 1/2 cups water
    1 cup ketchup
    1/2 cup cider vinegar
    3 stalks celery, chopped
    1/4 cup butter
    1/4 cup Worcestershire sauce
    2 tbsps chopped onion
    3 bay leaves
    1 clove garlic, minced
    1 tsp sugar
    1 tsp chili powder
    1 tsp paprika
    1 tsp salt
    pinch of black pepper

    Mix all ingredients together. Place in a saucepan and bring to a boil. Remove from heat and strain.
    Makes about 3 cups


    (Personally, I skip the celery because I never have any in the house.)

    Leave a comment:


  • Jerod Broussard
    replied
    Yeah, drippings bring nuttin' but goodness.

    Leave a comment:


  • emil.glatz
    replied
    Ran two webers, one for each brisket using John's fuse. Worked pretty well. Outside temp was steady between 58 and 62 degrees, we got 3 hours of cooking time with 12 starting coals and 40 in the fuse.

    Instead of sauce we made a large pot of beans that simmered below the meat while cooking. I think the beans were better than our meat. We'll spiral the process a few more times, it's getting better (this is our second stab).

    Thanks for the recommendations, good fun.

    Leave a comment:


  • Jerod Broussard
    replied
    Meathead's Texas Mop Sauce compliments brisket nicely. I leave out the beer, and add some Wondra flour (while cooking a little longer) to thicken it up some.

    In Texas the traditional barbecue sauce recipe is usually more like a tomato soup, thin and spicy, it penetrates the meat.


    I add a little water when I crutch, that also provides some nice gravy/juice when it is complete.

    Leave a comment:


  • emil.glatz
    replied
    Perfect comments, thanks. Yep, Weber 22. Couple holes drilled for my probes. Otherwise stock. I'll give John's method a whirl.

    Have you tried the recommended Texas sauces? I'm not a big sauce guy.

    Going to cook whole. This is the beginning of the experiment. Gotta start somewhere.

    I'm wide open to suggestion, BBQ4FUN!

    Leave a comment:


  • _John_
    replied
    Welcome, I concur with no stacking. If you have the 22" Weber kettle which I am assuming by the charcoal you can take a look at this, I posted how I kept a really long burn going with minimal coals.

    Leave a comment:


  • Jerod Broussard
    replied
    What Weber you cooking on?

    I wouldn't stack by any means.

    Leave a comment:


  • emil.glatz
    started a topic Stacked Brisket

    Stacked Brisket

    Weber man, no frills.

    Gotta cook two packers, so how about stacking them? Which way would you stack? Going salt-pepper dry rub. Starting early tomorrow morn, already rubbed. Serving late afternoon. Texas crutch = yes. Trimmed, no injection. Garnish/toppings will be on the fly.

    Problem with the Weber is heat. Gets too hot. Realize I'm from the smoking-cooking, flaming-done BBQ background. You know the style, fire a pyramid of Kingsford and pray. Would love some guidance on number of plain-jane Kingsford briquettes. I'm now well institutionalized thanks to Meathead: reverse sear/slow cook many cuts.

    Beans. Planning a dutch oven of beans to help indirect heat.

    Wife made bread, I can't let her down. Well that wouldn't be a first, but I don't want to again. <ouch>

    We're setup with a few thermometers, and attempt to regulate temps exactly. Love the science bent, but of course there's no pure science for flavor.

    Thoughts? Suggestions?

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