David Collier
TVWBB Fan
A lot of discussion from all of you pros here on brisket. Scared to death, took me over one year to try it. (Love the pulled pork) First one turned out nicely. Anyone found good consistency on a repetitive basis?
Has anyone had two briskets to turn out the same on different cooks?
- Thread starter David Collier
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Kirk Hetzel
TVWBB Fan
It's possible to produce a quality brisket on a fairly consistant basis but...
Brisket takes a little more getting used to than pork. It's not nearly forgiving as pork so it can go wrong at times. A lot also depends on the meat. You can do everything right and still have a problem. You need to learn to be able to only use temp as a guide but not rely on it alone. One brisket could be done at 190, you do the next to 190 and its tough as leather, the next is falling apart and dry at 190. You just need to gain the experience to let the meat tell you when it is done. Everyone has a method to tell when is done right. Some poke at it, some feel it with a finger, some stick it with a fork, some go by the moon
. Try a few more, experiment, you'll learn a thing or two. And after a few you'll get the hang of it and be able to produce a decent brisket consistently. Besides even the mistakes are pretty tasty!
Brisket takes a little more getting used to than pork. It's not nearly forgiving as pork so it can go wrong at times. A lot also depends on the meat. You can do everything right and still have a problem. You need to learn to be able to only use temp as a guide but not rely on it alone. One brisket could be done at 190, you do the next to 190 and its tough as leather, the next is falling apart and dry at 190. You just need to gain the experience to let the meat tell you when it is done. Everyone has a method to tell when is done right. Some poke at it, some feel it with a finger, some stick it with a fork, some go by the moon
K Kruger
TVWBB 1-Star Olympian
Yes, David, and you will too. Don't be scared of it, it's trial and error that will get you where you want to go consistency-wise.
One thing that comp cooks do is to try to find a fairly consistent brisket in terms of weight, proportion, and grading. This is usually achieved by buying by the case from a wholesaler, often one that supplies restaurants where consistency of product is much more crucial. The suppliers source with that in mind and many if not most of their individual products (above and beyond briskets) will be quite consistent in key areas. Trial and error as a learning tool becomes much more reliable (and easier!) when you are working with fairly similar briskets from cook to cook.
If that is out of the realm of possibility then try to find an actual butcher that can source for you. Tell him what you're looking for and why and see what he can do. However, a visit to area restaurant meat suppliers might be all you need to do (I find a visit better than a call). Some (many in some areas) will retail if you buy by the case.
It is not at all impossible to learn all you need by buying and cooking whatever is available at the local store. But you can focus more on honing an approach if your product is fairly consistent rather than honing an approach plus making adjustments because the grades are all over the place or size/thickness is erratic. That said, keep cooking regardless--you'll keep learning as you go no matter what you're cooking.
One thing that comp cooks do is to try to find a fairly consistent brisket in terms of weight, proportion, and grading. This is usually achieved by buying by the case from a wholesaler, often one that supplies restaurants where consistency of product is much more crucial. The suppliers source with that in mind and many if not most of their individual products (above and beyond briskets) will be quite consistent in key areas. Trial and error as a learning tool becomes much more reliable (and easier!) when you are working with fairly similar briskets from cook to cook.
If that is out of the realm of possibility then try to find an actual butcher that can source for you. Tell him what you're looking for and why and see what he can do. However, a visit to area restaurant meat suppliers might be all you need to do (I find a visit better than a call). Some (many in some areas) will retail if you buy by the case.
It is not at all impossible to learn all you need by buying and cooking whatever is available at the local store. But you can focus more on honing an approach if your product is fairly consistent rather than honing an approach plus making adjustments because the grades are all over the place or size/thickness is erratic. That said, keep cooking regardless--you'll keep learning as you go no matter what you're cooking.
David Collier
TVWBB Fan
Thanks! I will continue to smoke 'em. Bound and determine to do it often!