What’s a brisket?

Ok, it has been firmly established HERE that Texans just dunno how to properly prepare a brisket.

Now I’m a guy that’s willing (up to my Texas limitations) to learn something new, so I’m going to go bravely where no Texan has gone before. I’m gonna give it a shot.

So I got me one of those big ugly chunks of whatcha callit and decided to face my fear and ignorance. With trembling hands and a heavy heart I began.



After successfully completing this step I was still confused so I took a little break and had a good cry, then decided to press on.

I opened it and started to remove the part that didn’t look good to me.




Ok I got all the good stuff removed and piled up. I’m thinking some salt and pepper on that pile of good stuff and cooking it in my cast iron skillet on the gas grill. Mmmm

Why I’m starting to think I can pull this off!

Ok, I’ve got the big ugly chunk of whatcha callit slathered in ketchup and in a boiling bag.

Wait! What temp do I boil this at?

Post a pic of your skillet!

205 for 48 hours. Don't forget to add the liquid smoke.

May be worse than the jokes

and don't ferget to boil it upside down...

When it crawls out of the skillet just smack it back in there. Got to eat something tonight regardless.

Bake the fat.

Its a pot roast

Throw it on a Blackstone.

Boil it fat side down. The fat will rise in the water and season the tip.

Do I see Oakridge Black Ops!!!! You sir are not fooling anyone!!

Shake n Bake brisket.

Wait till TMan sees this

He'll be banned from 407 on grounds of meat cruelty.

Like I said in the other post.. please keep this on the right side of the law Cast. This is Texas and we take BBQ serious.
In late 1975 Governor Dolph "Brisket" Brisco signed into law the Smoked Meats Proper Means and Methods Statutes that all God fearing Texans abide by. This was in response to fears that recent immigrants from Californian and the East Coast would commit meat and meat by-product atrocities during the numerous bi-centennial celebrations scheduled the following year.

This upsets me.

I don't understand why folks say this is so hard to do. I'm really getting this down now. Currently working on the boil pot and it's coming right along. I'm using a galvanized trash can, yes a new one, I'm not stupid, with about 10 gallons of water. I have added 10 bottles of liquid smoke (1 per gallon of course, and thanks to Mud revealing his secret, I've added a cup of red kerosene for that fired up flavor he loves. I'll save you some Mud!

This thing is gonna be awesome! I love learning how do to stuff the RIGHT way!

Well there was a problem with my new boil pot. Suffice it to say that a garbage can full of water, kerosene and liquid smoke shouldn't be too close to a burning tire and a cutting torch.

I'm working on a new steamer now. I got this!

I did a rotisserie brisket once to see if it was worth a hoot. It was not so good.

http://texasfishingforum.com/forums/ubbthreads.php/topics/10915290/3

Whatabrisket!

Ok, I stepped out on the front porch and surveyed our stock of old appliances. This old fridge looked like what I needed so I got started building my steamer. I sat it on top of a burning tire and put a Homer bucket of water in there. It's steamed up nicely and starting to smell like something.

Looks surprisingly edible. And a very good facsimile of a MasterBuilt Smoker.

Well the tire burned out finally, so I pulled the whatcha callit and wrapped it up in the funny papers and an old inner tube then tossed it in a washtub. Then I got more drunk. It looks kinda funny today.

Incredible saga, tire smoked brisket sounds delicious

you make funny

So, at this point do you throw out the meat and eat the tire?

So I see what you did there

Only if it's a Michelin.

Well it looks like a Michelin......

That's the Black Ops rub which smelled great but didn't impart any real flavor. This was a test of the new rub and new smoker. The MES didn't push the hickory in either. It was my fault for reading the instructions. Next time the MES ill be at 165 or so and stay there. And, if I use the Black Ops again (I will), I'll use my basic smoked SPG rub under it. It really smelled so good tht I just knew the brisket was delish. It ain't and it's on the way to being chopped brisket for tacos and sammiches.

Prayers sent

why pray when you have given a burnt offering.

I'll do better.

the prayers were for the brisket

Hope that Brisket was on sale and not one of those high dollar ones!!

It was a deep freeze two year old cheap on sale brisket. Most folks don't know the dirt

Ff

It was a deep freeze two year old cheap on sale brisket. I turned it into chopped beef and it ate fine. The neighbors ate it up and liked it.

I'll do another real soon. The MES is still in training. I have done chicken, sausage and veggies that were great but they don't take so long. Brisket is next. I love a challenge.

Sorry but that does not look that good.

should have boiled the fat into the brisket

Even Ray Charles saw the fail in this.

When it's done wrong, it's low grade dog food.
When it's done right, it's art.
No reason to ever do it wrong, there's enough information to not jack one up, but alas, that knowledge is lost on some.

BAM!!

I’ll own it. Not a problem. Just be aware, the MES likes hot and fast. Low and slow is what I wanted. I’ll do it right next time or go back to my stick smoker.

Perfect

Where’s the smoke ring? No smoke ring then I’m out

I knew I shouldn't have looked at this post again. Shame, shammeee

What...?

^^^^^this