Jump to content

All Things Brisket

kevwun

By kevwun
in Food and Travel

 Share

Recommended Posts

Landomatic

Landomatic 3813

Posted
Posted
10 hours ago, ChampKind said:

 


Yes. Wholesale brisket rose from low $2 range to mid $3 range from the beginning of 2017 to mid 2018. Its now back to low $3 range. That’s for upper 2/3 choice. No clue what select is bc I don’t buy it.

Drought conditions, run on the market bc of new national entrants (Arby’s), other factors. Subway is a massive operation. If they buy up large chunks of the market, the little guys are fuuuuucked.

Yet retail price of brisket at restaurants has remained largely stable for the past 5 years.

 

Costs of goods increases yet your customers expect to pay what they’ve always paid?  No way!!!!

Welcome to owning your own business.  It ain’t exclusive to brisket.

Link to comment
Share on other sites
  • Replies 3.3k
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

Dutch
Dutch

Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

solamente73
solamente73

19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

El Tri
El Tri

Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

Posted Images

luke duke

luke duke 6451

Posted
Posted


Beautiful.

Lol for a second (while tailgating and drinking) I thought that was my pic.

I finally got the dash of cayenne to stick and taste. Stored it rubbed for over 30hrs in fridge. Even the old LSU couple liked the spice.

8267506c35547555990e92e4281c5907.jpg


Sent from my iPhone using Tapatalk


Time to upgrade the cutting board.
Link to comment
Share on other sites
luke duke

luke duke 6451

Posted
Posted


Beautiful.

Lol for a second (while tailgating and drinking) I thought that was my pic.

I finally got the dash of cayenne to stick and taste. Stored it rubbed for over 30hrs in fridge. Even the old LSU couple liked the spice.

8267506c35547555990e92e4281c5907.jpg


Sent from my iPhone using Tapatalk


Time to upgrade the cutting board.
Link to comment
Share on other sites
kevwun

kevwun 16444

Posted
  • Author
Posted (edited)

I watched that.  They cooked it fat side down like fucking heathens.  They also did a shitty job seasoning because they didn't cover the entire brisket and didn't mop or spray.  I will give them credit for how they came up with arranging the briquettes to make them burn longer.

Edited by kevwun
Link to comment
Share on other sites
ChampKind

ChampKind 1314

Posted
Posted
Anyone see this?  Apparently it aired a couple of weeks ago on pbs.  I'm skeptical but for a little charcoal grill it looks like a good effort.
https://www.cookscountry.com/episode/634-texas-barbecue-brisket


Where the hell is huge at? He’s an expert at cooking brisket on a weber kettle. Or is that nomaaaaaaaaaaaa


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites
AustinMT

AustinMT 952

Posted
Posted
29 minutes ago, Anastasis said:

First try at a pastrami.

Basically used the Jess Pryles Recipe: https://jesspryles.com/recipe/make-brisket-pastrami/

Separated point and flat. Brined 5 days, smoked. Went over well with the family. Maybe dial down the salt a bit, or soak for a full day after brining next time.

936379-EE-F167-4-ED8-B3-E5-96-C8-CD91-D5

8-EE3-AB2-B-329-D-4095-BA5-A-180-EDEA359

I’ve never been a big pastrami guy, but that looks awesome

  • Like 1
Link to comment
Share on other sites
Shaddie

Shaddie 1684

Posted
Posted
36 minutes ago, Anastasis said:

First try at a pastrami.

Basically used the Jess Pryles Recipe: https://jesspryles.com/recipe/make-brisket-pastrami/

Separated point and flat. Brined 5 days, smoked. Went over well with the family. Maybe dial down the salt a bit, or soak for a full day after brining next time.

936379-EE-F167-4-ED8-B3-E5-96-C8-CD91-D5

8-EE3-AB2-B-329-D-4095-BA5-A-180-EDEA359

OH. MY. GOD. 

  • Like 1
Link to comment
Share on other sites
dcbc

dcbc 14644

Posted
Posted (edited)

I'm such a lazy ass, I pick up that premade corned beef flat, soak it overnight in cold water to desalinate, and smoke.  Always turns out delicious, but @anastasis, that looks like it might be better for the work put into it.

Edited by dcbc
  • Like 2
Link to comment
Share on other sites
Anastasis

Anastasis 23723

Posted
Posted

Thanks guys.  @dcbc, it was definitely more than just trimming and rubbing a brisket. But not really that much.  Just boil some brine, crash cool and throw in the fridge for a while. I used the cure calculator on amazingribs.com to verify my wet cure amount was good with Jess' amounts and it worked out fine with about 6# total meat after trimming out. But to be honest I prefer just a straight up brisket with some pickles and onions.  Was a little change of pace, and I wager my 5 year old will be the only kid in his class with a pastrami reuben at school tomorrow. 

  • Like 2
Link to comment
Share on other sites
oSuJeff97

oSuJeff97 3439

Posted
Posted

Smoked a ~6 pound flat yesterday for the future in-laws.  Was a great success.

I used a mix of live oak hardwood charcoal and pecan this time. Rub is (as always) just salt and pepper.  Holy shit... I LOVED it with the pecan.  Pecan has always been my go-to for poultry and pork, but have never tried it on a brisket.  I've always typically used hickory.  I'm never going back. This was the tastiest brisket I've ever done.

spacer.png

  • Like 1
Link to comment
Share on other sites
AustinMT

AustinMT 952

Posted
Posted
38 minutes ago, oSuJeff97 said:

Smoked a ~6 pound flat yesterday for the future in-laws.  Was a great success.

I used a mix of live oak hardwood charcoal and pecan this time. Rub is (as always) just salt and pepper.  Holy shit... I LOVED it with the pecan.  Pecan has always been my go-to for poultry and pork, but have never tried it on a brisket.  I've always typically used hickory.  I'm never going back. This was the tastiest brisket I've ever done.

spacer.png

Out of curiosity -- why just the flat?

Link to comment
Share on other sites
utxmike05

utxmike05 1833

Posted
Posted

Nice. I haven’t tried pecan yet.

My best ones have been using Apple wood...but man it burns hot and fast. I always have to tend the fire too much. For a overnight smoke I want to nap a little and not be checking fire constantly. I switched to just post oak and it’s consistently good. And a log of oak lasts longer. I still throw in some apple chunks on top of the oak though.


Sent from my iPhone using Tapatalk

Link to comment
Share on other sites
oSuJeff97

oSuJeff97 3439

Posted
Posted
1 hour ago, AustinMT said:

Out of curiosity -- why just the flat?

Two reasons really.

First is I didn't really have time to do a full, but more importantly, my vehicle for smoking is a Hasty Bake. It's like triple-purpose charcoal oven... you can grill, roast or smoke on it.

It does the first two jobs fantastically, but it's not the greatest smoker in the world simply because it's pretty tough to keep the temperature in the "low and slow" zone.  I don't worry about it too much if I'm doing a pork shoulder or something, but with a brisket I want to be a lot more precise.

So I can do a 6-8 pound flat, but it takes A TON of babysitting to make sure the temp isn't getting too hot, especially on a windy day.

It would be annoying AF to babysit that thing for amount of time it would take to do a whole Brisket.

But the main reason yesterday was that I just didn't have the time... mainly because I knew I would get hammered watching the OSU-Texas game on Saturday night, so I wouldn't have wanted to mess with getting the meat on the smoker at like 4 a.m. or something even if I had an offset and wanted to do a full brisket. :)

Link to comment
Share on other sites
Landomatic

Landomatic 3813

Posted
Posted
2 hours ago, oSuJeff97 said:

Yep.  I've never put chiopolte aioli on brisket tacos before, but I had some in the fridge I made last week for my regular grilled chicken tacos and so I thought, "what the hell?"

I liked it.  It added some extra smokiness and heat.... two things I can't get enough of. :D

Something something...liquid smoke.

Link to comment
Share on other sites
elfenix

elfenix 34756

Posted
Posted (edited)
On 9/13/2019 at 8:21 PM, WBT said:

Anyone see this?  Apparently it aired a couple of weeks ago on pbs.  I'm skeptical but for a little charcoal grill it looks like a good effort.

https://www.cookscountry.com/episode/634-texas-barbecue-brisket

i've been doing exactly that method for about a decade now.  weber kettle, cheap dutch oven in the middle for water and to hold the charcoal ring in place, and ring of charcoal with lumps stuck in it, though i position mine nearer the head b/c smoke doesn't penetrate after a few hours.  i have the rotisserie which comes with an extension ring so i can put multiple briskets or whatever in it.

Edited by elfenix
  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business and Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!

×
×
  • Create New...