Authentic Texas Barbecued Brisket

[ArnieM]

Hi Brad.  Nice to have you here.  I wonder how we can put classical French and smoke together?  This could be interesting.

Yep, Pachanga has a lot of info and detail and seems pretty well versed in his posts.  There seems to be something of a 'discussion' going on about brisket.  I think I'll just watch until I can get brisket on sale again.

Smoking is wonderful and addictive.  When using different woods, the smoke flavor can do wonders when compared to some sauces.  You can do chicken, for example, in pieces or split in half, in the smoker and then transfer to a grill with a glaze to finish it off.  Great taste.

[Pachanga]

Brad,

Welcome to the board.  There are some very informative, helpful and intelligent people on this board.

Thank you for the positive comments about my posts.

I am sorry to be so long in replying.  I have been busy on the Iron Chef Bradley event listed under General Discussions.  You may want to consider this in the future.  More competitors will add to the learning experience.

I was surprised at how well the Bradley adapts to the Authentic Barbeque cooking style. There are a lot of ways to cook brisket but I enjoy cooking from start to finish in the Bradley or other pit. Mine is certainly not the only way, but is a time proven method that employs a lot of tradition.  I enjoy the study of cooking and the history behind it. I am certain I will benefit from your knowledge and look forward to your posts.

Barbeque and Mexican (both Tex-Mex and regional Mexico styles) are some of my favorite cooking styles.  But I have hung out with a lot of Cajuns in Louisiana who have shared their secrets with me.  

Texas is a great melting pot of cooking.  There is Mexican, Cajun, Cowboy, Indian, German, Spanish and other influences as well as settlers who brought their own cooking techniques and were forced to live off the land.  We are also influenced by the great expanse of the state and its differing resources.  There is a long coastal influence which brings a lot of fresh seafood to the table.  Stock tanks (ponds) provide bass, catfish and crappie in West Texas.  And then there is beef.  My grandmothers both raised their own chickens and a hog was always being fed out.  Wildlife like deer, dove quail, turkey, pheasant, feral hogs that have bred with Russian Ridgeback, javelina, rabbit and even alligator are all plentiful.  I've cooked mountain oysters over a branding fire and enjoyed wild rabbit over an open fire on a green willow spit.  I've made crab cakes from fresh caught blue crabs and blackened fresh caught red fish a few feet from where it was reeled in.  I can attest that rattlesnake does not taste like chicken.  I relish the whole experience and the memories made.

I will continue to post about the virtues of authentic Texas barbeque in the Bradley, my methods and the methods of others.  I am working on a post concerning the Maillard reaction in the barbeque pit and the bark it produces on brisket and ribs.

Good luck and slow smoking,

Pachanga

[Pachanga]

West Texas Smoker,

Thank you for removing your recent post.

Good luck and slow smoking,

Pachanga

[Brad Stab]

I will be waiting for your post regarding Maillard reaction in BBQ. The reaction takes place in foods that are not primarily sugar. Like the browning of bread as it bakes, or coffee roasting. It starts with carbs and amino acids and because of the amino acid I find the flavors very complex. Look forward to your research.
Brad

[Bobbert]

Pachanga

Those look like lovely pieces of brisket great job and very informative! 

But I have one question! 

My first brisket was a wreck!!! But now I put out some very good brisket thanks to some help form WTS- but here is my question, when I finish smoking my brisket (using Mesquite) I place my briskets into foil pan and cover (boating, I think) and finish the cooking process.  This method turns out very moist brisket and have no complaints!  But it appears that you do not boat, is this true and if you don't boat how does the brisket stay moist?? (I also learned the value of the fat cap based on my first brisket (which was known as shoe leather in my house!!)

To boat or not to boat - that is the question!!

thanks for the great post!!

Smokem if you gottem!

[Pachanga]

Bobbert,

I do not boat or wrap in foil.  Many do.  If you are pleased with your results is all that matters and you may want to stick with the boating.  I recommend following several techniques without blending them.  After becoming proficient in two or three, pick the one that suits your temperament and tastes.

Slow smoking a brisket in the high moisture environment of the Bradley produces a moist brisket for me without using foil or boating.  It takes very little effort.  Replacing the little water bowl provided with a large pan is important as well as brisket placement.

I have written most of what I know about brisket in the following posts.  This works for me and produces a nice bark which is the hallmark of Texas Pit Boss Style Brisket.  It is not the only way to smoke a good brisket.

Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532

Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0

How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=13179.0

Here are a couple of recent threads that may help.  A lot of information was contributed by several members.

http://forum.bradleysmoker.com/index.php?topic=13062.0.

http://forum.bradleysmoker.com/index.php?topic=13206.0

Good luck and no more shoe leather,

Pachanga

[Bobbert]

Pachanga

Great insight, Thanks!!!

And as far as to boat or not to boat I will have to try no boating next time (with the key being the larger drip pan!)

Maybe I will do both and give the old taste test!!

Thanks and Merry Christmas!

[SnellySmokesEm]

Great Pictorial.  Thanks for all you advice on my Superbowl brisket.

[seemore]

Pachanga, those look awesome!  I am a little behind on my reading, and I just opened this.......now I will have visions of smoked briskets in my head...
Mrs

[mybad]

I don't see any reason, not to revive this thread.

Brisket has always been allusive for me. Tried many times, most, just not right. 

SO Brisket Pachanga it is.......!