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Brisket "Fake News"
There is so much mis-information about smoking brisket on the www. Cooking temperature. Rubs. Marinades/injections. Style of smoker to use. Finished internal temperature. Wrap or no wrap? Foil or butcher paper? Rest method and time. Wood. I would like to thank the senior members of... -
Knives for Brisket, straight vs curved; flexible vs stiff, serrated vs smooth.
The 9" fillet knife is more flexible than the 6". I like to be able to bend it around corners when trimming brisket. I just finished trimming 12 brisket with it this morning. I also use a 10" chefs knife for other prep and the length works good for me. The 9" knives feel good in my hands... -
Knives for Brisket, straight vs curved; flexible vs stiff, serrated vs smooth.
For trimming brisket we use 9" Dexter fillet knivest. Very flexible so we can get into all areas that need trimmed. Also very light weight for when we are trimming lots of briskets. For carving we us 9" Victorinox with serrated blade. Easily gets through the bark without tearing it up and... -
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- Album: Knives for Brisket, straight vs curved; flexible vs stiff, serrated vs smooth.
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Spring brisket
It appears from the pics that you sliced your brisket with the grain of the muscle fibers instead of cross grain. That would explain the "tug" to pull the slices apart on the plate. Always slice cross grain to shorten the muscle fibers. Jeff Jeff's Texas Style BBQ Marysville, WA -
Doing my first brisket - not hopeful
It takes mistakes to learn. Don't expect to make the "perfect" brisket right out of the box. Took me 6 years to make ONE excellent brisket. Now I make 15-25 a day. BBQ is patience. Relax. Jeff Jeff's Texas Style BBQ Marysville, WA -
Largest Brisket
I never mop mine. I do wrap in butcher paper after 4-5 hours when the bark is formed the way I like it. If you're not wrapping, then mopping or spritzing will help keep the surface cool and stop heavy bark formation. It's labor intensive to do it that way, but works pretty well. Jeff Jeff's... -
Largest Brisket
Briskets cannot tell time. They get done whenever they get done. Probe tender in the flat is the telltale sign that the collagen has rendered. Never cook to time. Never cook to temp. Always cook to tender. If you HAVE to check it with a probe thermometer (it's more fun not to) the final... -
Kerlin BBQ Smokes at 400?!
Don't believe everything you read. I also use CAB Prime brisket, and smoke them at 260 for between 8-1/2 and 16-1/2 hours. Each one finishes when it's done. Maybe he had one brisket that went 12 or 14 hours, but at 400 deg's no chance they all will. Jeff Jeff's Texas Style BBQ Marysville, WA -
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brisket in big trouble ???
Listen to Chef JimmyJ. He knows of what he speaks (types?) Jeff Jeff's Texas Style BBQ Marysville, WA -
First Brisket Ever! QVIEW
You did good. Jeff Jeff's Texas Style BBQ Marysville, WA -
Please help - my brisket is a total disaster
Mushy. Hmmm. Never experienced that. But then of course I've never injected a brisket either. Maybe that has something to do with it. That's the only variable I really haven't had to deal with. No need to inject ever. Brisket has tons of collagen, the fat that lies between the muscle... -
Please help - my brisket is a total disaster
Here's how you can make it "moist". Cook it until the collagen (the intramuscular fat) breaks down and turns to a gelatin-like consistency. Then the brisket will be moist. Without rendering the collagen you will end up with, well, dry brisket. Undercooked brisket is dry. Seems strange, but... -
Beef Ribs my turn
I guess they are Plate Ribs then. Look great. Smoke on! -
You can't smoke to temp or time
Please....the brisket is done when it's done. Probe it. Feel it. Do whatever you have to do to make sure it's done. But please don't use time or temperature as a measure of when it's done. This is an art. Be artistic. Be patient. Usually, the brisket is done when it's internal... -
hot and fast brisket?
Just finished a brisket here at my joint - this one took 12 hours. 7 others that were put on the pit at the same time took less. I smoke at 260. YMMV. They're all different. Jeff Jeff's Texas Style BBQ Marysville, WA -
Beef Ribs my turn
Those look good! FYI I believe those are Chuck Ribs (Rib #1 is usually thrown away by the butcher, ribs 2-3-4-5 are called Chuck Ribs and the next 3, ribs 6-7-8 are called the Plate Ribs) Plate Ribs are much longer, about 11-12 inches long. Looks like you got a meaty rack of Chuck Ribs... -
First Brisket Flat w/Q View
Thanks so much Gr0uch0. We're not going anywhere - anyone local to us should come and pay a visit. I'll feed you some authentic Central Texas BBQ. Jeff Jeff's Texas Style BBQ Marysville, WA
