I would never use BBQ sauce at any point

May 27, 2017
9:22:31pm

RWaters Playmaker

I would never use BBQ sauce at any point - JMO

I inject with beef stock, rub with basic seasonings and mustard for bark; smoke or BBQ with chips at 225ish to 160 internal temp; then put the flat in foil and the point in butcher paper until 200-205 internal temp; I also believe in resting

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RWaters

Bio page: RWaters
Joined: Nov 12, 2004
Last login: Apr 28, 2024
Total posts: 4,665 (124 FO)

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Messages

Author

Time

Getting ready to make my first brisket. Any pointers?

Supercoug

5/27/17 6:31pm

PharmD

5/27/17 6:34pm

Interesting. I thought everyone was a BBQ fan.

Supercoug

5/27/17 6:53pm

An oven isn't BBQing...

TheLoneCougar

5/27/17 7:32pm

obviously not, unless you have BBQ in it.

Supercoug

5/27/17 7:49pm

May I ask who advised you to do...what you're doing...?

Hoax

5/27/17 6:36pm

You mean BBQing? I guess I'm self-taught. Didn't attend a class or anything.

Supercoug

5/27/17 6:37pm

Get a tin foil pan and put some wood chips in it and place that right on the

Mathlete

5/27/17 6:41pm

If the chips are not being soaked in water, why do I need the pan?

Supercoug

5/27/17 6:42pm

Makes it easier to keep them right on top of the heat source. Otherwise they

Mathlete

5/27/17 6:45pm

When most folks "make a brisket" I think the general understanding is that they

TheLoneCougar

5/27/17 7:32pm

I have "Liquid Smoke." It's in a little bottle. Makes the smoke flavor.

Supercoug

5/27/17 7:48pm

I knew a girl who made a brisket in the oven at Heritage Halls

buffgato

5/27/17 10:15pm

KC Masterpiece? Oven? That's a roast, I guess?

VirginiaYewt

5/27/17 7:41pm

I think KC Masterpiece has won a ton of awards.

Supercoug

5/27/17 7:49pm

Let me know what time dinner is at. I love me some Texas BBQ.

WDaddy

5/27/17 7:50pm

Anytime! I might need a few tries to perfect it. Really unsure about oven temp.

Supercoug

5/27/17 7:52pm

It's brisket, if you smoke it right you only need salt and pepper

VirginiaYewt

5/27/17 8:00pm

I disagree about salt and pepper.

Supercoug

5/27/17 8:02pm

For the record, what you're doing isn't BBQ

VirginiaYewt

5/27/17 8:53pm

BBQ is the meat brisket. I'm making brisket. I'm not sure what the deal is.

Supercoug

5/27/17 9:01pm

Incorrect - Brisket is the cut

VirginiaYewt

5/27/17 9:32pm

^^^Yankee^^^

Supercoug

5/27/17 9:38pm

AZ born and bred

VirginiaYewt

5/27/17 10:22pm

still yankee.

Supercoug

5/28/17 4:39am

Make sure to slice it immediately after taking it out of the oven

mpfunk

5/27/17 7:51pm

I thought I read something here that said the opposite.

Supercoug

5/27/17 7:53pm

Nope, the resting thing is a myth. No need to wait just dig in. The sugar in the

Thunder Buddy

5/27/17 8:37pm

<< Deleted >>

MMCougIII

5/27/17 7:53pm

People are going to act like this is a bad idea, but KC masterpiece brisket in

CDV

5/27/17 8:21pm

I would never use BBQ sauce at any point - JMO

RWaters

5/27/17 9:22pm

I don't understand injecting beef stock into beef. It seems redundant.

OpusX

5/27/17 10:23pm

Gives it more moisture and tenderness while maintaining the same flavor profile

RWaters

5/27/17 10:27pm

You have to boil it first.

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