3 ms·

I have done a lot of fussy brisket cooks using a variety of cookers, Hasty-Bake, Komodo, hand-made fire brick wood pit, pellet, Oyler, Cookshack, Memphis and, o

by Wistar 6y ago

I have done a lot of fussy brisket cooks using a variety of cookers, Hasty-Bake, Komodo, hand-made fire brick wood pit, pellet, Oyler, Cookshack, Memphis and, one sleepless night, I happened across this video from America's Test Kitchen where they use a simple Weber kettle and exactly 108 charcoal briquets and, so, I tried it. You know what? It is really good. They address the evaporative cooling stall and everything. https://m.youtube.com/watch?v=8PE3-p0wNiU https://m.youtube.com/watch?v=8PE3-p0wNiU

selimthegrim 6y ago
I did this but did not have a meat thermometer nor did I rest the brisket in a warmer per se or wrap it (for lack of appropriate gloves). 15 hours was good for the point but there were spots in between the point and flat that turned out rarer than I would have liked and the fat didn't render as much as it could have (I used a 16 lb prime brisket and referred to the recent TX Monthly article that talks about the ATK recipe as well)
- Wistar 6y ago
  The wrapping is crucial.
tptacek 6y ago
Some people call what ATK is doing there the "snake" method; it's also the principle behind the Slow-N-Sear, which is a charcoal basket with an attached water channel that burns from one side slowly to the other. I've had much better luck with Weber Kettle techniques than with any other devices, including a BGE, which I think is pretty overrated.
hnick 6y ago
That looks like way too much charcoal to me, which might explain why I always have heat issues in my kettle! But it gave what looks like a perfect result. Pity that finding a full brisket, let alone with the fat cap intact, is a hard feat in Australia. And very expensive if you do.
- Wistar 6y ago
  Wow. I looked, on your behalf, for Australian-sourced full brisket and came up with zilch. Do you have a local butcher you can go to? Instinct or perhaps lore tells me you should have outstanding access to incredible brisket down-under but, I guess not. That's a ridiculous state-of-affairs. I will keep looking for full brisket sources.
  - denebola 6y ago
    In Australia Costco is the go for Brisket. Not cheap, expect to pay >$100.
    - hnick 6y ago
      Thanks I will keep it in mind, and will also have to account for $15 or more of tolls :( Maybe if we're already out there for another reason.
      - denebola 6y ago
        Yes, $20 in tolls for us too, only go 3-4 times a year. The meat, seafood, cheese and nuts make it worth the trip for us.
    - denebola 6y ago
      Just thought I'd add that Aussie Costco also have Pork Butt.
  - hnick 6y ago
    It's more of a cultural thing, different cuts are done in different countries. If you ask for a boston butt it's the same - they don't stock that, and never trained for it. I showed a chart to a butcher and he said the top shoulder is always separated but offered me pork neck which worked OK. I think cows are big so a lot of places won't break down a full one and the briskets already come with the flap removed, last time I asked they said it wouldn't be simple to provide (I'm in a major city). So I tried the half brisket but it didn't have enough fat cap either, tasted OK but was too dry/tough. I'm sure there is one who can provide it somewhere, or by mail order.

by Wistar 6y ago

selimthegrim 6y ago

I did this but did not have a meat thermometer nor did I rest the brisket in a warmer per se or wrap it (for lack of appropriate gloves). 15 hours was good for the point but there were spots in between the point and flat that turned out rarer than I would have liked and the fat didn't render as much as it could have (I used a 16 lb prime brisket and referred to the recent TX Monthly article that talks about the ATK recipe as well)

Wistar 6y ago
The wrapping is crucial.

tptacek 6y ago

Some people call what ATK is doing there the "snake" method; it's also the principle behind the Slow-N-Sear, which is a charcoal basket with an attached water channel that burns from one side slowly to the other. I've had much better luck with Weber Kettle techniques than with any other devices, including a BGE, which I think is pretty overrated.

hnick 6y ago

That looks like way too much charcoal to me, which might explain why I always have heat issues in my kettle! But it gave what looks like a perfect result. Pity that finding a full brisket, let alone with the fat cap intact, is a hard feat in Australia. And very expensive if you do.

Wistar 6y ago
Wow. I looked, on your behalf, for Australian-sourced full brisket and came up with zilch. Do you have a local butcher you can go to? Instinct or perhaps lore tells me you should have outstanding access to incredible brisket down-under but, I guess not. That's a ridiculous state-of-affairs. I will keep looking for full brisket sources.
- denebola 6y ago
  In Australia Costco is the go for Brisket. Not cheap, expect to pay >$100.
  - hnick 6y ago
    Thanks I will keep it in mind, and will also have to account for $15 or more of tolls :( Maybe if we're already out there for another reason.
    - denebola 6y ago
      Yes, $20 in tolls for us too, only go 3-4 times a year. The meat, seafood, cheese and nuts make it worth the trip for us.
  - denebola 6y ago
    Just thought I'd add that Aussie Costco also have Pork Butt.
- hnick 6y ago
  It's more of a cultural thing, different cuts are done in different countries. If you ask for a boston butt it's the same - they don't stock that, and never trained for it. I showed a chart to a butcher and he said the top shoulder is always separated but offered me pork neck which worked OK. I think cows are big so a lot of places won't break down a full one and the briskets already come with the flap removed, last time I asked they said it wouldn't be simple to provide (I'm in a major city). So I tried the half brisket but it didn't have enough fat cap either, tasted OK but was too dry/tough. I'm sure there is one who can provide it somewhere, or by mail order.