Minion Method for Brisket
- Thread starter Art B
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Jim Minion
TVWBB Emerald Member
here it is quickly, The only trimming I do is maybe some of the hard fat, I leave the fat cap on. On the otherside I will take off any silver skin small pieces of fat it may have. I rub everything but the fat cap. Cook fat side down until the internal reaches 190*. At this point I wrap in foil and place in a dry cooler for 2 to 4 hours fat side up.
Hope this helps.
Jim
Hope this helps.
Jim
Jim Minion
TVWBB Emerald Member
Baste or spray if you wish I don't do a lot of it personely.
Jim
Jim
Jack Straw
TVWBB Fan
Jim,
What are you using for rub and how heavy do you apply it, if you don't mind me asking. I understand you not wanting to give up any trade secrets! As I recall you keep your pit temp. around 225-235 with just a few chunks of cherry for the smokin'. Is this about right?
What are you using for rub and how heavy do you apply it, if you don't mind me asking. I understand you not wanting to give up any trade secrets! As I recall you keep your pit temp. around 225-235 with just a few chunks of cherry for the smokin'. Is this about right?
Jim Minion
TVWBB Emerald Member
Jack
I use a number of rubs, two you can't go wrong with are Bonesmoker and turbinado sugar, and I enjoy Head Counrty very much also. Cherry or apple are my favorites.
Temps are good.
Jim
PS: Both rubs are good on pork also.
I use a number of rubs, two you can't go wrong with are Bonesmoker and turbinado sugar, and I enjoy Head Counrty very much also. Cherry or apple are my favorites.
Temps are good.
Jim
PS: Both rubs are good on pork also.
G
Guest
Guest
A wise man once told me, "I cook with the fat, but I don't serve it...."
You will not melt away all of the fat. Personally, I think a little bit of fat is a good thing, just like on a good steak or a good woman.
You will not melt away all of the fat. Personally, I think a little bit of fat is a good thing, just like on a good steak or a good woman.
Dave Cluck
TVWBB Fan
There's typically a decent amount of the fat cap left. The fat is easy to scrape or slice off after having removed the point and prior to slicing the flat.
~Dave
~Dave
Tom Hinkle
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion:
here it is quickly, The only trimming I do is maybe some of the hard fat, I leave the fat cap on. On the otherside I will take off any silver skin small pieces of fat it may have. I rub everything but the fat cap. Cook fat side down until the internal reaches 190*. At this point I wrap in foil and place in a dry cooler for 2 to 4 hours fat side up.
Hope this helps.
Jim <HR></BLOCKQUOTE>
Jim, why do you cook briskets fat side down? I saw Dave Klose once said he thinks that's better, too, but most people cook them fat-side-up so the rendered fat will flow into the meat.
here it is quickly, The only trimming I do is maybe some of the hard fat, I leave the fat cap on. On the otherside I will take off any silver skin small pieces of fat it may have. I rub everything but the fat cap. Cook fat side down until the internal reaches 190*. At this point I wrap in foil and place in a dry cooler for 2 to 4 hours fat side up.
Hope this helps.
Jim <HR></BLOCKQUOTE>
Jim, why do you cook briskets fat side down? I saw Dave Klose once said he thinks that's better, too, but most people cook them fat-side-up so the rendered fat will flow into the meat.
Al Silverman
TVWBB Pro
TomKattt
I think you'll find that the rendered fat does not flow into the meat but just te opposite. The rendered fat flow out of the meat. As a matter of fact you can boil a piece of meat in water until its dry as a bone. Ever have pot roast without gravy???
The fat on the bottom protects the meat from the direct heat comming from the bottom of the cooker. If I'm wrong, there will be a hord of folks jumping in real soon.
Al
I think you'll find that the rendered fat does not flow into the meat but just te opposite. The rendered fat flow out of the meat. As a matter of fact you can boil a piece of meat in water until its dry as a bone. Ever have pot roast without gravy???
The fat on the bottom protects the meat from the direct heat comming from the bottom of the cooker. If I'm wrong, there will be a hord of folks jumping in real soon.
Al
Jim Minion
TVWBB Emerald Member
Tom
Al is right. The reason I cook brisket fat side down is because I look for the best techniques that are repeatable. I and others find that in vertical cookers (WSM, pellet feeders and ceramic cookers as an example) this technique works well.
In a offset I would flip a brisket during the cook, each style if cooker gives you different condititons to deal with.
Jim
Al is right. The reason I cook brisket fat side down is because I look for the best techniques that are repeatable. I and others find that in vertical cookers (WSM, pellet feeders and ceramic cookers as an example) this technique works well.
In a offset I would flip a brisket during the cook, each style if cooker gives you different condititons to deal with.
Jim
Tom Hinkle
TVWBB Super Fan
Jim and Al, Thanks for the explanation. I'll try it that way next time I do a brisket.
Dave Cluck
TVWBB Fan
The whole fat side down/up debate is eternal. There used to be a television commercial here in (north?) Texas for a bank (think it was Frost Bank..) that had various employees stating their heartfelt opinions on the matter.
People here love to argue about their Q as I'm sure they do in other closely tied barbeque regions of the country. Perhaps heated debate makes it taste better.
~Dave
~Dave
Well, I tried it this weekend. 8lb-er, untrimmed. Gave it a rub and set it going, fat side down, at about 240*. Took it off at 190*. Foiled it and put it in a cooler for about 3 hours.
Huge smoke ring. Tasted great, but was a little dry out on the edge. The rest seemed OK, though. It's possible that, because I used the Guru in ramp mode, it sat at 190* for longer than it should have, and that's what dried it out. Just shredded the point, sliced the flat. Had some sandwiches, then, because it turned cold this weekend, decided to make chili out of the rest.
Best damn chili I've ever made.
Huge smoke ring. Tasted great, but was a little dry out on the edge. The rest seemed OK, though. It's possible that, because I used the Guru in ramp mode, it sat at 190* for longer than it should have, and that's what dried it out. Just shredded the point, sliced the flat. Had some sandwiches, then, because it turned cold this weekend, decided to make chili out of the rest.
Best damn chili I've ever made.
Jim Minion
TVWBB Emerald Member
Art
Because of the shape of a brisket the out edge will be that part that will be drier than the rest. When competing what I turn in is the section of flat that is under the point because it will be the most moist.
The only other thing you may want to do is use a lower pit temp say 225 to 230. I don't know how tthe ramp mode works so I can't help you there.
Jim
Because of the shape of a brisket the out edge will be that part that will be drier than the rest. When competing what I turn in is the section of flat that is under the point because it will be the most moist.
The only other thing you may want to do is use a lower pit temp say 225 to 230. I don't know how tthe ramp mode works so I can't help you there.
Jim