Texas Brisket Kit?? Whats your Take?

[radioguy]

Just saw this on YouTube. Whats your take on this? I am not at all a fan of the prepared ribs, and items I see in the butchers case. Not sure, I guess if you've never done one a brisket.

RG

 

[SmokinEdge]

I personally have no use for that, but, I can see it being an option for the weekend warriors at Bbq. For that guy who just bought a pellet grill and wants brisket this will give them eatable brisket. Certainly not true low slow brisket though.

 

[sandyut]

Same as SmokinEdge . Pre-seasoned meats dont come in this house.

 

[Colin1230]

Agreed. But I can see how it would sell, like SmokinEdge said.

 

[Jim_C]

I can see where a busy parent might buy packaged pre-marinated meat on a busy weeknight to throw on the grill as a "special" dinner. Not so much brisket as perhaps skirt steak, or spatchcock chicken.

In any event there's way too much sodium for our taste, and the pre-marinated stuff is a lot more expensive.

 

[Hijack73]

No. I'd eat it if I was served it, but I'd never buy it. It's also terribly overcooked or else blomelained to death. Either way, no.

I don't like his tshirt either. I returned a 5.11 belt last week. Damn uncomfortable (most of those tactical belts do have some uncomfort factor to those of us with a belly, but I really didn't like the 5.11) and I hated the buckle.

 

[Colin1230]

Yep, tactical belts are like wearing band iron, but I still wouldn't buy a pre-seasoned brisket.

 

[JLinza]

Nope, not for me. Part of the fun and enjoyment of smoking/cooking is doing it yourself. Though I'm sure it has its place for some folks.

 

[Fueling Around]

I actually watched the video and lost another 14 minutes off my life.
Something suspicious to make a brisket overcooked in 4 hours at 250°
Aldi NO. I have never found anything in their stores worth purchasing.
Pre seasoned NO. As Jim_C noted they are way over salted for our taste, too.

You can find brisket pieces in various stores for a premium price, but they are trimmed and don't include a pound of liquid.

 

[SmokinEdge]

I actually watched the video and lost another 14 minutes off my life.
Something suspicious to make a brisket overcooked in 4 hours at 250°
Aldi NO. I have never found anything in their stores worth purchasing.
Pre seasoned NO. As Jim_C noted they are way over salted for our taste, too.

You can find brisket pieces in various stores for a premium price, but they are trimmed and don't include a pound of liquid.

To be fair John, he smoked unwrapped for 2 hours then wrapped for 4 hours so a total cook time of 6 hours.

That said, he is trying to cook by the instructions on the package “to the T” and as such I saw no temp probe on the grate level so pit temp was strictly off of the pit register. My guess is the actual pit temp was running much closer to 275 not 250. This makes sense to me as I have done brisket in 7 hours at 275 with a covered pan. But still the whole thing is just not for most of us here at SMF, we know better than that.

 

[Fueling Around]

To be fair John, he smoked unwrapped for 2 hours then wrapped for 4 hours so a total cook time of 6 hours.

That said, he is trying to cook by the instructions on the package “to the T” ….

Ah that makes more sense. I thought it was only 2 hours wrapped
I’ll smoke and foil pan a 3 # flat in around 6 hours total too

 

[Fraser]

Um, $51 for 7 1/2# comes to $6.80/lb for Choice. (??!).
Not for me, but then again they’re still selling lighter fluid

 

[zwiller]

Aldi NO. I have never found anything in their stores worth purchasing.

LOVE ours but it's not our goto store. The german stuff is killer. They also have a number of good knock offs of things. They are definitely flexing the Trader Joes connection now.

Now and then you need to set ego aside... Buddy of mine owns a bar known for food. He asked me to try his brisket (Sysco heat and serve). I was BLOWN away. Perfectly cooked, sliced, and tasty (yeah had a smoke ring too). Same goes for ribs to go in our Kroger. That's a game changer. Grabbed some on a whim and they were fantastic. $11 I think the full rack sells for on sale. That's cheaper than I typically can buy raw.

 

[Quiganomics]

My take on this is that it is not something I personally would buy, but may be a good option for someone lacking the expertise to pull off a brisket on their own. That is who this is marketed to, not someone with a wealth of bbq knowledge and experience.

And as a former Texan, I also find it funny that this is being called a "Texas Brisket Kit" considering Texas brisket does not touch a marinade. Ever.

 

[Up_In_Smoke]

You gotta learn to crawl before you can walk.

 

[JIMSMOKES]

Few years back local Sams had preseasoned brisket halves. Seasoning smelled and tasted pure chili powder.
Was terrible for brisket but made some great heartburn chili.

 

[pc farmer]

Not against smoking preseasoned stuff, I have done that, ribs and pork loin.

 

[Fraser]

You gotta learn to crawl before you can walk.

Very well said, and I’ve changed my position. Anything we can do to encourage folks to try our obsession should be supported.
I’d like to break down what this ‘kit’ provides:
1. Provide a trimmed, ready-to-cook product.
2. Seasoning.
3. Instructions.
Are these ‘services’ worth it? Let’s examine them. #1 is frighteningly intimidating until you’ve done it a few times. I get it. I’ve often thought the ‘trim to 1/4” fat cap’ instruction is a lot like the bus passenger “get off at the stop before I get off”. It’s tricky. Yes, there’s lots of YT videos but am I the only one that remembers my first brisket, looking at the paused video vs what was on my cutting board feeling like I was performing my first appendectomy?
#2 is a bit simpler (especially for ‘Texas’ brisket). More in a moment.
#3 Instructions are the safety net, right? We expect reasonable results when we follow ‘The Recipe’. I’m much more comfortable making brisket than baking, but most are happy with Instructions.

Would I have bought a ‘kit’ for my first brisket? If that option was available, probably. So, here’s a call for a truly simple first-time brisket. If you’ve never cooked a brisket before, try the ‘kit’; -Or- here’s my alternate (others will no doubt offer corrections):
1. Purchase: an instant-read thermometer, coarse kosher salt, coarse black pepper and some Worcestershire sauce.
2. Ask your butcher for a brisket point and a brisket flat. Or better, buy a Prime grade packer brisket. Trim about 1/2” off all edges. Don’t worry about trimming fat; you can always trim away the big chunks later. Place on cutting board ‘thicker’ end to left, thin end to right and slice it in half.
3. Smear W-Sauce all over both pieces. Sprinkle salt & pepper to where you see about as much meat as seasonings.
4. Set your smoker to 250F and let stabilize for about 1/2 hour. Place both pieces fat side down on smoker grates for 3-4 hours.
5. Wrap tightly in foil and place back in smoker. Start checking temperature after an hour or so. It’s ok to stab the temp probe thru the foil. Forget the clock at this point. Continue to cook until temperature gets to 195F; it’s likely one piece will get there before the other, that’s normal. Loosen the foil (to let steam escape) and place in a cooler. Once both pieces get to temp, foil loosened and in the cooler for about 1/2 hour, slice the thin piece parallel to the first slice and the thicker piece perpendicular to the first slice.

Will a ‘kit’ be better than nothing? Absolutely. Will this be better than a ‘kit’? Most likely. Will it be the greatest brisket you’ve ever had (or you will ever cook)? No. But (hopefully) it’ll be good enough that you’ll be inspired to try again. And that’s a good thing.

 

[Chris_in_SoCal]

I watched the video when he first posted it. Like many others suggested on his page an update cooking it the right way and not just follow the instructions on the bag.

Like everything else brisket has raised in price so much where I am. I was thinking it might be nice in the smaller portion size. I think he will do just that on a future video.

 

[Colin1230]

If I come across a brisket kit and the price isn't too obnoxious, I think I will try it. Just not cook it per package instructions. Sounds like a fun experiment to me.