Brisket Weekend: DECISIONS DECISIONS


 
Rusty Breaux

Rusty Breaux

TVWBB Fan
So its going down again this weekend. Gonna throw a packer brisket on the WSM 18.5 :wsm22: and im pretty excited. This will be my 2nd or 3rd on this smoker and iv gotten some pretty damn good results using my own rub till now (based on Brown sugar, chili powder, salt, pepper, etc...) but I am looking to try something new because why the hell would i leave well enough alone.

Now the issue. Iv just finished Franklin BBQ's book (damn fine read) and i was planning on taking a stab at the Salt/Pepper type rub he uses, for this weekend's festivities, THEN I ended up picking up some Meat Church Holy Cow from a local Ace Hardware. Now i have to decide if I use the Franklin style rub, or do i attack the meat w/ the HolyCow?????

I can use opinions on my 1st world problem... :cool:

Rb
 
Holy Cow all day. I like an S&P rub too but at the end of the day as long as I get a tender juicy brisket I'm happy.

Don't think you can go wrong with either.
 
Justin Hancock said:
Holy Cow all day. I like an S&P rub too but at the end of the day as long as I get a tender juicy brisket I'm happy.

Don't think you can go wrong with either.
Click to expand...

Thanks Justin, I agree. Pretty much consider it a Win/Win if i put in the work and get the meat cooked properly. :)
 
Rusty, I agree with all folks above who say S&P. I have to say those Meat Church guys smoke some good brisket and beef ribs. However, their Holy Cow rub is 4 parts salt, to 4 parts pepper, to one part granulated garlic, to one part onion powder, and one part paprika thrown in. You can't go wrong with it, and I know they're proud of that stuff, at $9 for a little 10 oz container. They also smoke their brisket fat side down. I tried that one time, and came out with the driest brisket I've ever smoked. I've played around with a lot of different rubs, and always go back to the S&P for that Central Texas flavor profile. Talk to Wayne Mueller, at Louie Mueller's Barbecue in Taylor. He will tell you his rub is very complicated...1 part salt to 9 parts pepper. LOL! It is really peppery, but I don't think it's quite 9-1. I go about 1 part salt to 2-3 parts pepper on brisket and beef ribs. But, play around with it, until you find the flavor profile you like.

And, speaking of the Central Texas flavor profile, I have to say besides Louie Mueller's and Franklin's, Snow's Barbecue in Lexington has some of the best I've ever eaten. But, they're only open on Saturdays. I finally got to try Pecan Lodge in Dallas last weekend, and am not a fan. They put a lot of ingredients, besides salt and pepper, in their brisket that I just don't care for. And, even though Texas Monthly ranks them up there with the other three I mentioned, they do not have the Central Texas flavor profile that the others do. And, to me, that just takes away from the beef.

Good luck making a decision though...I know it can be tough. :wsm:
 
Last edited:
Rusty, I tell you the thruth: I ve already used both togheter with brisket and beef ribs.
First layer for holy caw nad secon layer SPOG.
Really a success !!
 
Rusty,
If you've never done salt and pepper, you should give it a spin. If you can get cracked or coarse-ground pepper, that would be the way to go. The bulk spice department at the super may have it.

One change I have made from the Franklin procedure is to do the salt and pepper separately -- it's hard to keep the mix 50/50, since the salt always wants to migrate to the bottom of the container as you shake it.

Have a tasty weekend.
 
MickHLR said:
And, speaking of the Central Texas flavor profile, I have to say besides Louie Mueller's and Franklin's, Snow's Barbecue in Lexington has some of the best I've ever eaten. But, they're only open on Saturdays. I finally got to try Pecan Lodge in Dallas last weekend, and am not a fan. They put a lot of ingredients, besides salt and pepper, in their brisket that I just don't care for. And, even though Texas Monthly ranks them up there with the other three I mentioned, they do not have the Central Texas flavor profile that the others do. And, to me, that just takes away from the beef.

Good luck making a decision though...I know it can be tough. :wsm:
Click to expand...

It seems like Snow's does something other than salt and pepper. They definitely don't do the black crust but its very good. I'm a huge fan of Pecan Lodge but they are super aggressive with their smoke which includes some mesquite. I've been there once where the brisket was over-smoked for my taste but that was once. I usually go there whenever I'm in the metro-plex. Their fried rib is out of this world. I know it's getting away from BBQ but DAMN!
 
Meat church wins out...
20160227_161237_zpsy9mxdltg.jpg
 
Not my best attempt, but the flavor was good and I have to say I loved the HolyCow on it. The taste of the meat really comes out nicely. I had my thermometer in the Point instead of the flat when my brain stopped working for a few hours. The flat came out undercooked and a little tough (compared to the standards i was shooting for anyway). Guess its all in the learning curve. If it was that easy, it wouldnt be as fun.

Also i completely misjudged the timing of it. I was thinking about an hour a pound @ 235*, but, even if i would have cooked the flat all the way, it woudl still have been ready 2 hours earlier than i expected.

20160228_160458_zpston4iowm.jpg


rb
 
ALSO, i am REALLY struggling to get good meat pictures with this new cutting board. the light color is making it impossible for my phone to lock in onthe color of the meat.

Any suggestions?

rb
 
I'm still working on my Brisket - but in my latest attempts, I have gone with a 50/50 (by volume) mix of:
-Kosher Flake Salt
-Enziepay's (pig-latin) Black Telecherry coarse cracked Black Pepper
-Pat it down good about 2 hours before putting it on the smoker

Then hit it with a healthy plume of Oak & Cherry smoke

Mop it a few times during the cook with some Beer Mop

- Dee-Lish!
 
Photoshop Elements!

If you want to be lazy - stick a "50% Grey" color code in the corner, where you can crop it out later.
Color-correct using PSE or your image processing tool of choice to the grey card
 
You must log in or register to reply here.

 

Back
Top