One of the things I miss most from my days at Baylor, and Texas in general is the brisket over there. Down here no one know what brisket is. This Saturday I want to enjoy it as If I was over there. Anyone care to share a good brisket recipe that I can try to emulate over here?

1.) I post this with the assumption that you do not have access to a high-quality smoker. However, I seem to recall you're a chef? Maybe? I could be totally making that up. Either way....

2.) The only reason I would ever consider even posting this is because Kenji posted it. I actually mocked the concept to a group of friends, but if you find yourself without a smoker, maybe give it a shot?

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

THanks a lot guy! Yes ty I'm a chef but I'm more of a pastry chef and baker. My grill has a smoker so I'll be able to smoke it. I'll follow your advice hopefully it work out! Thanks!

I can get all types of wood chips .

Brian Ethridge said:

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Hickory and apple are two of my favorites.

Pecan can coat the meat. Oak is great for long burns, but never been a fan of just the chips.

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I'll try with hickory, bad thing is I only get the chips here. Might be able to get oak

Brian Ethridge said:

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If you can combine them it will give a good flavor.

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Thanks! I'll try it out! What do you baste it with while cooking?

Don't wrap it in foil, it tends to stick to the fat on occasion. Wrap it in butcher paper, then wrap it in a towel, and sit it in a cooler for about 1-2 hours.


Brian, I've always started with a mixture of mainly pecan, oak and a little mesquite (mesquite lump charcoal to be honest) then wound it down with mainly oak and apple.

You can definitely over mesquite it, but using some isn't bad.

I really just posted the sous vide method because I'm so incredibly curious how it would work, and it offends my sensibilities to actually try it.

Brian Ethridge said:

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trey3216 said:

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Don't wrap it in foil, it tends to stick to the fat on occasion. Wrap it in butcher paper, then wrap it in a towel, and sit it in a cooler for about 1-2 hours.


Brian, I've always started with a mixture of mainly pecan, oak and a little mesquite (mesquite lump charcoal to be honest) then wound it down with mainly oak and apple.

You can definitely over mesquite it, but using some isn't bad.

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I've never had it stick to the fat, but I trim down to 1/4" and it usually has a good bark.

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I generally wrap in wax paper, then foil, then a towel to put in the cooler. But that's just me.

And salt and pepper only works for me every time.

Oh, and lump charcoal in a kamado gives a great smoke taste to stuff. No chips required.

Rebel,

I tried the sous vide chuck roast which is supposed to mimic the brisket, but much cheaper in case I hated it.

Sousvide Chuck

By no means is it great brisket, but it is better than more than half the crap restaurants try and serve and I hardly had to put any effort into it.

I would recommend it and will probably do it again.

Thanks a lot to all, I guess I'll have to try all the different recipes!

Exactly! Different types of smoke! I'll just rub with salt and pepper.

If you're feeling really frisky, a little bit of cayenne pepper mixed in with the sea salt/pepper combo gives it a nice little zing.

Brian Ethridge said:

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You can smoke without a smoker. Just get your heat on the grill to one side and direct the heat with metal or foil. Then set the meat on the cool side where the indirect heat will get to it and watch the temp. Get some wet chips of oak/apple/hickory and put them in foil with holes on top and over the coals and get them smoking. This can be done on a dual burner gas grill if you can divide the grill and heat. Then just get the meat to 195 internal temp and pull it, wrap it in foil, throw a towel around it for a couple hours and then cut and eat. Get the temp to 250 and wait.

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I smoke meat all the time and never ever have a smoker I use a Weber kettle and this method almost exactly. I have fed as many as 60 people and never had someone say it wasn't good.

Doing a brisket this way will take half the night and the entirety of the day as fair warning. I would say it typically takes as much as 15-16 hours to get the right internal temp.

There is nothing quite like a good brisket.

nein51 said:

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Brian Ethridge said:

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You can smoke without a smoker. Just get your heat on the grill to one side and direct the heat with metal or foil. Then set the meat on the cool side where the indirect heat will get to it and watch the temp. Get some wet chips of oak/apple/hickory and put them in foil with holes on top and over the coals and get them smoking. This can be done on a dual burner gas grill if you can divide the grill and heat. Then just get the meat to 195 internal temp and pull it, wrap it in foil, throw a towel around it for a couple hours and then cut and eat. Get the temp to 250 and wait.

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I smoke meat all the time and never ever have a smoker I use a Weber kettle and this method almost exactly. I have fed as many as 60 people and never had someone say it wasn't good.

Doing a brisket this way will take half the night and the entirety of the day as fair warning. I would say it typically takes as much as 15-16 hours to get the right internal temp.

There is nothing quite like a good brisket.

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But that Weber Smokey Mountain tho. It's the bomb. A bullet smoker is the way to go for ease and saving wood. The offset smokers are harder to master and you can burn a lot of wood/lump coal with them. They key to good BBQ is a consistent temp throughout the smoke.

I too like pecan and apple. I wouldn't use hickory, absolutely wouldn't use mesquite and would smoke another day if all I had was mesquite charcoal. Never use regular briquette charcoal for smoking. Buy lump coal to smoke, then put in the wood chips for flavor. The coal is only fuel for heating, not for flavor.

I target 215 to 225 degrees in the smoker. Smoking generally takes 1 to 1.5 hours per pound. You don't cook to time, as has been pointed out, you cook to a target internal temp.

You'll hit what's called the "stall" at around 160 degrees. It'll seem like there's something wrong and it won't move off that temp for awhile. Just stick with it, the meat is breaking down and will continue rising in internal temp.

You guys have absolutely RUINED my day. I'm sitting here eating cold popcorn for lunch. Still have a class to teach at 2 pm, and appointments afterward until 6 pm.

Uncle Dans better darn sure be open at 6:30 pm. And eating Dan's brisket is a compromise in quality--at best.

SSadler said:

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You guys have absolutely RUINED my day. I'm sitting here eating cold popcorn for lunch. Still have a class to teach at 2 pm, and appointments afterward until 6 pm.

Uncle Dans better darn sure be open at 6:30 pm. And eating Dan's brisket is a compromise in quality--at best.

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A compromise in quality?? It's nearly a compromise in sanity.

Brian Ethridge said:

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Any updates on your trials?

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I'm doing it this weekend, I didn't know it was so hard to get brisket meat in Honduras. We don't use it here so I guess it's all exported. I'm getting it this week.

Brian Ethridge said:

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Vaparicio77 said:

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Brian Ethridge said:

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Any updates on your trials?

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I'm doing it this weekend, I didn't know it was so hard to get brisket meat in Honduras. We don't use it here so I guess it's all exported. I'm getting it this week.

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Reminds me of going into the butcher shop in Wisconsin to get skirt steak. He'd been throwing it away when I showed him the cut on the carcass.

Was in Roatan on Wednesday and quite beautiful.

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That's awesome glad you liked it! Where did you stay at? If you ever come back down here let me know.

Brian Ethridge said:

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Vaparicio77 said:

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Brian Ethridge said:

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Any updates on your trials?

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I'm doing it this weekend, I didn't know it was so hard to get brisket meat in Honduras. We don't use it here so I guess it's all exported. I'm getting it this week.

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Reminds me of going into the butcher shop in Wisconsin to get skirt steak. He'd been throwing it away when I showed him the cut on the carcass.

Was in Roatan on Wednesday and quite beautiful.

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Did you go scuba diving? I love roatan

Brian Ethridge said:

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Cruise ship for a day. Went to a little beach, Las Palmas.

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Oh ok, so I guess you didn't get to see the most beautiful parts of the island. Glad you enjoyed it.

Brian Ethridge said:

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Vaparicio77 said:

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Brian Ethridge said:

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Any updates on your trials?

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I'm doing it this weekend, I didn't know it was so hard to get brisket meat in Honduras. We don't use it here so I guess it's all exported. I'm getting it this week.

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Reminds me of going into the butcher shop in Wisconsin to get skirt steak. He'd been throwing it away when I showed him the cut on the carcass.

Was in Roatan on Wednesday and quite beautiful.

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Man, I really want to go scuba diving in Roatan and/or Utila.

Vaparacio77....where would you recommend staying and what parts of the island do you like?

Brian Ethridge said:

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SSadler said:

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You guys have absolutely RUINED my day. I'm sitting here eating cold popcorn for lunch. Still have a class to teach at 2 pm, and appointments afterward until 6 pm.

Uncle Dans better darn sure be open at 6:30 pm. And eating Dan's brisket is a compromise in quality--at best.

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What is the best BBQ in Waco?

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Red Wagon BBQ is best in Waco area, hands down. Joe is a master BBQ'er and if not super busy he will talk shop with you all day long. He credits several people, but learned much of his trade from Franklin's in Austin. Best BBQ between Dallas and Austin, but it is only open on Friday and Saturdays (during day).

http://www.redwagonbbq.com/

https://www.yelp.com/biz/red-wagon-bbq-waco

Backporch said:

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Brian Ethridge said:

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Vaparicio77 said:

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Brian Ethridge said:

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Any updates on your trials?

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I'm doing it this weekend, I didn't know it was so hard to get brisket meat in Honduras. We don't use it here so I guess it's all exported. I'm getting it this week.

---

Reminds me of going into the butcher shop in Wisconsin to get skirt steak. He'd been throwing it away when I showed him the cut on the carcass.

Was in Roatan on Wednesday and quite beautiful.

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Man, I really want to go scuba diving in Roatan and/or Utila.

Vaparacio77....where would you recommend staying and what parts of the island do you like?

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Hey Backporch,my favorite place in Roatan Is Grand Roatan Resort, it's located in west bay beach which is one of the nicest beaches and it's close to different scuba dive shops.

If you like golf you should stay at Pristine Bay, they have a a gorgeous golf course. It's located further away from the main spots in the island but it's very nice.

Definitely stay somewhere near west end/west bay .

Utica I haven't been in awhile but a friend of mine recommended Cora Bay Village Resort. Utila has a younger crowd so I haven't been there in a while.

I prefer Roatan but scuba is better in Utila.

Here are some links:

https://www.pristinebayresort.com

Www.grandroatanresort.com

Www.coralbeachvillage.com

Hope it helps and let me know if you come down!