It's Brisket Day

[Steve Cutchen]

So I'm trying a new technique... more of a Texas-style minimalist approach.

I did a significant trim on non-cap side, fully distinguishing the point from flat. Trimmed the hard fat from cap side. I seasoned the cap side with just kosher salt and coarse black pepper. Seasoned the non-cap side with salt, dried thyme, black pepper and home made chile powder (2 ancho, 1 guajilla, 1 New Mexico)

Here's the seasoned and trimmed brisket:

Started with a full ring of lump. 3/4 chimney Kingsford blue, Minion start.

The plan is to go High Heat, target 170 then foil for 1 1/2 hours. Remove point and place directly back on the rack for burnt ends. Return foiled flat to continue cooking 'til tender. Move flat to grill for 20 min to firm bark. No sugar or heavy rub, so this may not be necessary. I'll wing it.

Temps have been running in mid to high 300s with all vents open and door closed. Meat temp was 161 at 2.5 hrs.

Here is the point and foil-panned flat (before topping with foil) as foiling started:

Last check at 4 hr total was 190, but not butter tender. So now we wait for tenderness...

 

[K Kruger]

Your brisket looks like it's off to a great start. Done yet?

Had typical commercial Texas Q last night in Longview. Tender brisket, slightly dry, devoid of rub; slightly overcooked ribs (I often find them more overcooked in Texas - to the point of dry-but-still-edible - these were better), also devoid of rub (both the brisket and ribs screamed for sauce); and wonderfully moist, well-balanced (flavor- and fat-wise) smoked sausage - much better than I've had in central Texas in recent years. Good standalone and with a drop of sauce.

 

[Glenn W]

Pics look good, let us know the results.

 

[Steve Cutchen]

Well, we just finished dinner. Holy carp! That was the best flavored brisket I think I've ever had. I mean, the BEEF flavor was simply amazing. I could pick up the lemony high notes from the thyme. And the heat and flavor from the chile powder. The flavor was perfect.

I ended up spacing for a bit and foiled late, like at 182, so it could have been juicier. But it was very tender. And yet, you could hold a slice by the end and it wouldn't break off. No roast beef today, bub!

Served the brisket with my last version of BBQ sauce, on the side; it's light on vinegar, and has Cholula hot sauce and molasses.

We also had a really nice potato salad (an old Houston Chronicle recipe that we've had 15 years) and my wife's pinto beans, the recipe for which I've posted here already. Topped both of those with thin slides of jalapeno that have been pickling in the juice from Taste of Texas Okra Pickles. Dang, that's a set up the Taste of Texas folks need to sell.

Especially with this basically salt and pepper preparation, and with these sides, this was about as Texas as a meal could get. It's got me feeling all patriotic and stuff...

 

[K Kruger]

So, I guess you enjoyed it?

 

[Steve Cutchen]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Had typical commercial Texas Q last night in Longview. Tender brisket, slightly dry, devoid of rub; slightly overcooked ribs (I often find them more overcooked in Texas - to the point of dry-but-still-edible - these were better), also devoid of rub (both the brisket and ribs screamed for sauce); and wonderfully moist, well-balanced (flavor- and fat-wise) smoked sausage - much better than I've had in central Texas in recent years. Good standalone and with a drop of sauce. </div></BLOCKQUOTE>

Sounds like my brisket... tender but too dry. Next time I really need to foil at 170.

I think some of what I really liked so much about my brisket this time was the smoke. I finally got ahold of some pecan, and that's what I used, instead of hickory. Wonderfully smokiness, but much mellower than the hickory.

We stopped in Elgin a while back and were sorely disappointed in the sausage. I mean, that's what Elgin is famous for.

I think a lot of places cook ribs to the "fall off the bone" because that is what all the Chili's commercials say they are supposed to be like. It's like when I had Tex-Mex in Morris, Illinois. (not my idea...) The folks running the place seemed pretty authentic. But the food was really milded down. The salsa was like mild Pace's, and the "chili gravy" on the cheese enchiladas was literally just tomato paste. And on down the menu. I don't think they used any peppers at all... heh. I chalked it up to cooking for the expectations of the local crowd. Their customers probably wouldn't like my Tex-Mex cooking...

 

[Glenn W]

Pecan is my favorite for beef! Tried some 5 years ago and love the flavor, not sure why but I think it compliments beef perfectly! IMO.

 

[K Kruger]

I am a huge pecan fan.

Yeah, I don't like fall-of-the-bone - but will take that over dry any day. Many ribs I have at joints in Texas are somewhat moist (i.e., one can eat them) but veering toward overcooked/dry, rather than overcooked/fotb/moist. The ones in Longview last night were slightly on the dry side but mosit enough to eat.

I have had okay sausage but nothing great in Elgin. Ditto Central, Kreuz, et al. This sausage in Longview was a very pleasant surprise. Nice bind in the mix, nice blend of seasonings, good smoke flavor, good meat flavor, excellent texture.