In the words of Bobby Flay "Are you ready for a Texas Style Throwdown"? Both contenders said they are ready so let's go!
In this corner, from Texas, the seasoned veteran of the forum using mesquite W...T...S!! And in this corner, also hailing from Texas, the new kid on the block when it comes to the forum and using oak or hickory J...G...W!! Both contenders are standing in the center of the patio, smoke already trailing from their Bradley Smokers awaiting the instructions of the competition. The instructions are very simple. Prepare your brisket your way, smoke it your way and show us the results. The rest of us will be the ultimate winners by learning from your various techniques. If you can, please post pics and narrative of your prep, your smoking/cooking technique and the finished product. There is no time limit, only that it is done over this holiday weekend.
Good luck and thanks WTS and JGW.
Now, in the words of FLBR with permission from Michael Buffer.........................
LLLLLLLLLLLLLLEEEEEEEEEEEEEETTTTTTTTTTTTT"SSSSSSSSS GGGGGGGGGGEEEEEEEEEEEETTTTTTTTTT RRRRRRRRRRRRREEEEEEEAAAAAAAAAAAADDDDDDDDDDDYYYYYYYYYYY TTTTTTTTTOOOOOOOOOOO RRRRRRRRRRRRUUUUUUUUUUUUMMMMMMMMMBBBBBBBBBBLLLLLLLLLLLLLLLEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!
KyNola
JGW will probably get cold feet on this Challenge!! WTS is a seasoned ICB Competitor!! That's OK I still like to see WTS in action cooking Brisket.
I don't think so Chris. JGW may have owned his Bradley for only 2 days but I sense this guy is a seasoned vet when it comes to brisket.
Don King, you're just trying to rattle the new guy! Now, get out of my squared circle. ;) :D
I think I hear rubs being mixed and knives being sharpened.
Larry
Quote from: KyNola on September 04, 2009, 07:10:43 AM
you're just trying to rattle the new guy!
Yeah SOOO!!
Guys,
I believe that both will give their best in this Brisket Throwdown so let give both equal chances so that we can have two ways to learn.
HR
Good luck and happy smoking to both the contenders
I can't wait to see this! I'm currently drooling on my keyboard and my mouse is swimming for its life. Too bad we can't get some of that brisket FEDEX'ed overnight - but I guess that's asking a bit much :'(
This is awesome guys! 8)
I'm impatiently awaiting the results.... :D :D ;D
Good luck to both you guys! ;)
Mike
It is going to be fun to see the results, regardless who we vote for! Best of luck to both of you!
Ok....Lets get started!
2 packers both right at 11 lbs.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002476.jpg)
And the fat cap side
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002477.jpg)
Time for a little trimming, the trick here is to not get carried away I try to leave about 1/4 inch of fat. To trim the fat vein or not, some do, some don't...I'm a doer for a couple reasons. 1 Your not gonna eat it. 2 Makes it more flexible to get in the ziplock (latter) and if its a bit large for your rack you have the flex to work with.
Front trimmed
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002478.jpg)
Vein trimmed
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002479.jpg)
Back trimmed
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002480.jpg)
Same with our partner
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002481.jpg)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002482.jpg)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002483.jpg)
Time for a rub down. I use the Wild Willy's Number One-derful Rub from the S&S book, its pretty much my goto rub on anything!
3/4 cup paprika
1/4 cup coarse black pepper
1/4 cup kosher salt
1/4 cup sugar
2 tbls chili powder
2 tbls garlic powder
2 tbls onion powder
2 tsp cayenne (I use 1 tbls)
All rubbed up and happy, don't be shy with your rub cover the entire brisket and massage it in with your fingers...Don't forget about the flap where the fat vein was!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002484.jpg)
Then folded (reason I remove some of the fat vein) and into a 2 gallon ziplock, you can use your vac-sealer if you can't find the 2 gallon size. Remove as much air as possible. And we're off to the fridge for an overnight rest!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002485.jpg)
Thats all for today, we'll crank back up tomorrow!
C
So are the pics consired round 1. Looking good so far WTS. Impatiently waiting on more pics.
I don't have as many photos, but I'll try and describe what I am doing.
The Brisket: 6LB flat cut.....Choice grade. Like I said earlier, not my preferred (packer is best), but working with what I could get. Once this thing came on, I went to Wally World, but all the packers were frozen (BUT at a good price - 18.00 for a 13LBer). Note - Brisket that is never frozen will give you better results. I realize most of us have no way of knowing if it's been frozen or not. Pay the extra for choice over select if you can. Again, better results.
First of all, the meat:
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1741.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1741.jpg)
The fat cap: (Like WTS said - you want 1/4" or so - trim it if need be)
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1740.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1740.jpg)
The Rub: This is a basic modified "Dalmatian Rub" - In this instance 1/4 cup Kosher Salt and Pepper, with a TBS of Paprika and Garlic Powder.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1739.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1739.jpg)
Now to set it off in the fridge:
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1746-1.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1746-1.jpg)
I forgot to show this (and it could be an old wives tale), but BEND your briskets....General rule - if you can touch the ends together it WILL be tender, provided you cooked it low and slow. I didn't think of it until I applied the rub. Anyway, here's a shot:
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1742.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1742.jpg)
Until tomorrow...BTW WTS - That is some good looking meat. Cannot wait to see the results.
Greg
JGW!
I think we must be two brothers from different mothers! :D Yep the bend...I always love being in front of the meat case grabbing briskets and give'em the fold (old wives tale or an old man's tale) I still do it, and I believe....Still the best part is when people ask "What are you doing?" ;D This is cool....I know there are other brisket cookers out there, why not everybody join in?
C
Alright, these two are putting on a clinic. ;D
BTW folks - The bend WTS and I are talking about is possible while in the packaging. If it don't bend, don't buy it. It's already a fairly tough piece of meat if not cooked correctly - let the know nots grab the stiff ones.
This is great! Wish everyone could view this thread. You guys make Texas proud. Really don't think there is gonna be a loser here, and the winner is Us for you two doing this. A Clinic of styles, Thanks
I would like to say thank you to the two eager participants and also to KyNola for starting this. It is going to be entertaining and educational watching the brisket pros go at it.
I'm bettin on the Texan....Party on Dudes
I just KNEW this was going to be good! These two guys are absolute pros when it comes to brisket obviously. I appreciate you guys doing it and teaching us all how to do brisket. Do I need to make a beer run or are you guys sufficiently stocked? It's important to stay properly hydrated when you're working around a hot smoker you know. ;)
Stay tuned, round 2 coming up.
KyNola
WOW! I can't wait to see the results on these!! Lookin good! ;)
Ole
Go Texicans!
Time to move ahead!
Out of our overnighter in the fridge and resting while the smoker's (yep thats plural) come up to temp and get the mesquite rolling! I thought for grins I'd do one in the OBS and one in the offset, to show everyone the difference and why we love our Bradley's!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002486.jpg)
In the offset, temp running right around 200
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002487.jpg)
And in the OBS temp running @ 220, notice how I had to kinda had to fold it to fit. Not a problem, as it smokes/cooks it will shrink.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002488.jpg)
Stay tuned!
C
Round 2 has begun and WTS lands the first blow but the other contender will be heard from soon I'm sure.
KyNola
Ok big difference, between the offset and a Bradley....Temp in the OBS (with PID) holding 220.....Offset having to burn down the wood for coals, then back and forth playing with the dampners temp swinging up and down. Granted not that much of a swing, but still a pain! Once again this is why we love our Bradley's!
C
I was going to wait unit the briskets done, but here's a couple.
This is just after taking off the plastic wrap. It sat wrapped on the counter for about 2 hrs (to bring it up to room temp.)
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1750.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1750.jpg)
Got the OBS up to 275, started the smoke and put the meat in. (Opening the door, and the temp of the meat will bring this down - I didn't want it to drop below 200).
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1751-1.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1751-1.jpg)
Should be done in about 2 hrs and will rest for 30-60 minutes before slicing.
JGW is looking strong...
Ok, folks...
Brisket reached an internal of 180, so it's (a bit higher than I like...adult beverages came into play ;) ) time to let it rest.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1753.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1753.jpg)
Double wrapped in foil...
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1754.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1754.jpg)
Now into the towel, and into the cooler (to retain heat)
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1755.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1755.jpg)
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1756.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1756.jpg)
I'll post more when I slice it. :)
That looks mighty good there JGW! ;D
too much time for beverages using the bradley.my wife now has me doing odd jobs while I smoke....geez
Well.....I'm done.
Rested for 1 hour (FTC), and ready to slice.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1758.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1758.jpg)
Fist slices.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1759.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1759.jpg)
A few more slices. Note: I do NOT cut what's left of the fat cap off. Many people prefer to have it on. Myself, I trim it off when it's on my plate.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1760.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1760.jpg)
Here I pulled out a slice just to show it's moist. This brisket was cooked as traditional as I know how to, with a few helper tasks. Simple rub, decent smoke time, and controlled temps, and I think the results were worth it. It was tender, moist, and most of all.....tasty.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1763.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1763.jpg)
Anyway, that's the way I did Texas style Brisket on the Bradley.
Summary:
Check the bend in the brisket - this is the ONLY way you will know how tender it can be. If it doesn't bend, pass and select another.
Rub: Personally, I think dry rubs are the way to go. Use a basic (Dalmatian - equal parts salt & pepper), a commercial, or your own creation.
Do wrap it and let it sit overnight (or longer)
Do let it come up to room temp.
Smoke it over your favorite wood (I like Oak the best, which is what I used here, but Hickory, Mesquite, etc. are perfectly acceptable).
Watch the temps - not hard on the Bradley - I settled on 225 here, at 1.5 hours per pound. 4 hours smoke time for this one. Might up that a bit on the next.
Do FTC it. At least 30 min, but an hour is better.
Slice it up with BBQ sauce on the side, if desired. (I actually did serve a homemade sauce on the side - Made it for the ribs I'm doing tomorrow, but it went well with the brisket.)
Thanks all. This was fun.
Cannot wait to see what WTS presents. I know it's going to rock.
Damn JGW, that looks like a knockout punch! Let's see the counter jab from from WTS.
Thank you for doing this. It has been fun!! ;D
JGW,
That is one beautiful Texas Style brisket! Thank you so much for showing us your technique. There will be no winner declared as the winners are those of us learning from your expertise.
Thanks so much JGW!
KyNola
Thanks JWG, wish it was a scratch and sniff picture. Looks great. Was yours totally cooked in bradley? just wondering how long it took. thanks again
Thanks guys.
Classic...yeah, cooked entirely in the Bradley. 6 Lbs at the start, I figured 9 hours (6 x 1.5), but pulled it at 8 hours or so for the FTC. Normally, I start checking the internals in the last 2 hours. Kind of got away from me (drinking beer, telling lies), but the end result was tasty.
Let's see what my brisket brother tosses our way. I'm looking forward to it.
All I can say is WOW......JGW....WOW!!
Allright, pulled after the smoke, right about 6 hours, figured I'd give equal time for both...Now boated up and cooking away @ 200, I can say check your oven temp if you go this route, my oven will start at the lowest temp (170) will ramp up to 240 then down to 162, then 210 and down to 162...etc...etc before it stabllizes.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002495.jpg)
C
With Ky's permission, I would like to declare this Texan showdown a tie. All forum members are winners and both contenders have proven themselves to be excelant briskets mentors.
Hats off to WTS and JGW for a job well done.
HR
HR is absolutely correct. This championship bout is clearly a draw! I would be proud to sit down with either of you and enjoy some brisket. They both look great.
Thank you WTS and JGW for putting on a clinic. I know I speak for everyone when I say thank you. JGW, you were a really good sport.
KyNola
WTS - That looks Amazing. Next time I'm in Texas - you cook the brisket - I'll bring the beer. If you come out to Cali - I'll cook and you bring the beer. :)
Thanks to KyNola for goading us into this ;D and everyone else that took part in the fun.
;D :D ;) :)
W T S...did you ever cut them briskets?
Quote from: classicrockgriller on September 06, 2009, 07:26:20 AM
W T S...did you ever cut them briskets?
Just pulled after 12 hour cook and now FTC'ing.....Be sliced here in a bit!
C
After the cook, before the FTC
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002497.jpg)
And sliced after 4 hours FTC
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002498.jpg)
The one on the left is from the offset, right from the Bradley...Only difference smoke ring on the offset brisket and alot more hassale! Taste is the same.
I want to Thank You guys for letting us do this, and a big Thanks to JGW! Like all things we smoke there is no ONE way to do it!
C
Don't thank us WTS. A big thank you to you and JGW for this this. It was great watching and the results from both of you look great. Keep up the great work guys!! ;D
Been avoiding the big meat (brisket, sirloin roast) but you two guys got me in the mood to do one. great looking work WTS and thanks again
Looks great WTS. Thanks for cooking with me. Mighty fine looking briskets there.
Normally I would say that a tie is like kissing your sister, but in this case, unless there are samples shipped to all of us.... I think it is justified....
Nice work both of you!
The only thing I see missing on both sets of pictures is "ME"!
Man... I'd be all over those bad boys!
Great job guys! 8)
Mike
Adrian!
At this time and age where every thing can be fixed on the computer, I have to agree with what Flbentrider has said. Nevertheless knowing who WTS is and appreciating the guts JGW has I have to conquer that what we all have witnessed is a pure and a genius challenge of both non winning contenders but for all the rest of us we had some thing new to add to out resume.
HR
This was really a great thread. I'm salivating. Well, the stars have aligned and my local market has brisket on sale for $1.99/pound starting Monday. I'm going in there and bend those suckers (learned that here). I think next weekend will be "Good Eats".
Congrats to both of you. The commentary and pics were great!
Dam good looking briskets both of you
I did a brisket this weekend also, by the end of the night it was gone
Ain't nothing better than some moist and tender brisket, family and friends, a bottle of some good whiskey and a bunch of beer.
whiskey and briskets...sounds good
WOW you guys...well freakin done...both look off the chart delicious....Well done JGW...WTS is a big fish in brisket (on here)...how fun is that!!! Take on the big guy...LOVE IT!!!!!! ;D
WTS...I love ya...but...dang this boy in Cali can cook!!!