The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Friday, June 09, 2006

All Through The Night

Brisket, cut from the chest area of a steer and ranging in size from 5-16 lbs., is often described as one of the toughest bbq meats to cook properly-- cook it too long and it may get dry, stringy or just turn to mush on ya. Cook it too short and, well, you may as well try chewing on a rubberband ball. It is a challenging cut, with lots of interlaced fat and collagen, that when cooked properly (moisturized, flavorized and tenderized-- right, Myron Mixon??), is a tender, juicy treat.

While bbq cookers are often generous with tips, recipes and advice, sometimes they add alot of their secret ingredient-- b.s. So, with that in mind, here's a link to a b.s.-free outstanding photo tutorial of one way to prep a brisket that might give some folks a leg up. This comes courtesy of Mike Trump of Oakridgebbq of Kansas City-- thanks, Mike!

Click Here For The Guide


Blogger WhiteTrashBBQ said...

Great video my fdirend, but tell me do you seperate the point from the flat when you cook brisket? I usually leave them whole.

9:25 AM  
Blogger Backyard Chef said...

I've done both for different reasons. I think the point renders more completely when it is split off, and enables a more complete bark on both the flat and the point. That being said, it's extra time and effort that I don't expend all that often-- like injecting. There are benefits, I suppose, but I'm usually impatient about getting the meat on the pit, and just "git'ur done."

9:48 AM  
Blogger Curt said...

It would be an interesting experiment to do 2 packers, one separated and one whole, to see if there's any real different. I think the added bark may offset any minuses to the separated brisket.

2:57 PM  
Blogger Backyard Chef said...

I agree with you, Curt. An experiment would be a fine idea. I'm a big fan of the bark, so the more the better. I've not yet experimented as much w/ pork-- i.e. butterflying or scoring the butt to get more bark...hmmmm.

1:20 PM  
Blogger OakridgeBBQ said...

Hey guys, it's Mike Trump from Oakridge BBQ... Just wanted to say thanks for linking to my tutorial and also wanted to let you know that it has been moved over to the Illinois BBQ Society web site... Here's a new link ->

Perhaps you could also update this old blog post with the new link.


5:24 PM  

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