The FINAL way to do a brisket?

  • Thread starter Thread starter RG
  • Start date Start date
RG said:
If you guys are going to be in Austin, go to a place called the Blue Ox BBQ  & Pancake Cabin. I know it sounds weird but I've heard it's amazing! The guy that runs it, Chase, is the son of a member over at the Keg forum. It appears that he is about to open at a new location, the old one that was located at a place called the Buzz Mill (bar) is now closed and some other joint has opened in its place.

Here's the website : Blue Ox BBQ

Also on Facebook : Blue Ox FB Page
Click to expand...

Hey Jason,

Thanks I will put that in my list.

What should I order?

Greg
 
Brisket, beef short ribs and the espresso rubbed pork loin are all supposed to be killer. The pulled pork is good too as are the ribs, but it's Texas, go with the BEEF! :)

photo-2-15.jpg
 
Dang that picture is huge, I just linked to it from a google search, I wish this board auto resized ;)
 
RG said:
Dang that picture is huge, I just linked to it from a google search, I wish this board auto resized ;)
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Wow for a minutes I thought you posted a 400 lb. brisket :)

Yea, I use Photoshop and then post to Photobucket.com

Greg
 
I always resize my own pics and post them to my own server to link to, but this is straight from the interwebs so how you see it is how I found it, lol.
 
Last time in Austin I ate at a food trailer run by an ex employee of Franklin BBQ & I believe it was an old pit from Franklin as well. Same methods & receipe. Brisket was dynamite as was everything we tried. The food trucks were a block off congress near the Allen Boot store. No wait & you get the same food. Sorry cant remember the name but if your in the area, it wont be hard to find.  As for the SI, I prefer a different method. However, the Franklin method does incredible on the pits he uses.
 
Keep pestering DM to change to board for auto-resizing images. It shouldn't be that difficult (I wouldn't think) to fix this forum to resize large uploads to smaller images and auto-resize linked images. I see it often on other boards.
 
While surfing the web this morning I found and 11 episode video series that Franklin did for PBS that I thought some of you would enjoy.

Greg

BBQ With Franklin

BBQ With Franklin, produced by KLRU-TV, Austin PBS, proves that barbecue doesn’t have to be complicated and it doesn’t take a lot of specialized equipment. In this 11 episode instructional web series, BBQ nerd Aaron Franklin explains the steps beginning to end in creating delicious barbecue in your backyard. Learn how to modify an off-the-rack smoker for optimal success. Find out why the type of wood you choose is important and how to build a fire. Discover the correct temperature for smoking meats and why the way you slice a finished brisket is so important.

http://www.pbs.org/food/web-shows/bbq-with-franklin/
 
I haven't watched them all yet. I actually posted that same link on my little page I manage on Facebook. It's called Grills Smokers & Gadgets if anyone of you want to check it out. I do reviews of things, a user level 'Consumer Reports" if you will. Always looking to add more content so feel free to join!

https://www.facebook.com/groups/1579441292309286/
 
Yep, he seems cool enough. He is also a wizard on the smoker. I don't think he's capable of cooking bad food, lol. I guess it doesn't hurt that he cooks only prime meat. I'm happy with CAB Choice but I couldn't imagine buying a prime brisket. I've known a few folks who have bought and cooked Wagyu and said it was incredible!

Too rich for my blood! I think bbq being expensive goes against the very purpose of cooking low and slow. It's almost sacreligious to cook a fine cut of meat that way. The whole purpose is to turn a less desirable cut into something magical through low heat and time. Pork butts and briskets used to be garbage cuts until it was discovered what low and slow could do to it!
 
RG said:
Yep, he seems cool enough. He is also a wizard on the smoker. I don't think he's capable of cooking bad food, lol. I guess it doesn't hurt that he cooks only prime meat. I'm happy with CAB Choice but I couldn't imagine buying a prime brisket. I've known a few folks who have bought and cooked Wagyu and said it was incredible!

Too rich for my blood! I think bbq being expensive goes against the very purpose of cooking low and slow. It's almost sacreligious to cook a fine cut of meat that way. The whole purpose is to turn a less desirable cut into something magical through low heat and time. Pork butts and briskets used to be garbage cuts until it was discovered what low and slow could do to it!
Click to expand...

It might be interesting to try smoking a prime maybe once, but you are right very pricy and the choice cut seems to work just fine.

Greg
 
gregbooras said:
It might be interesting to try smoking a prime maybe once, but you are right very pricy and the choice cut seems to work just fine.

Greg
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Funny, but my local Sam's used to carry only Prime brisket!  Now, only Choice.  The Prime's weren't much more, and very good.  I miss them... :(
 
I went and bought the test subject today at Restaurant Depot. I also bought a cambro pan to brine it in http://www.webstaurantstore.com/cambro-16cw135-camwear-full-size-6-deep-clear-food-pan/21416CWCL.html

I paid $5.00 more at RD but oh well :P

Here's the star of the show
angus01.jpg

angus02.jpg

angus03.jpg

angus04.jpg


I have a roll of this coming tomorrow
http://www.webstaurantstore.com/24-x-700-40-peach-treated-butcher-paper-roll/43324PEA.html

Now all I need to do is get my brine ready, decide what I am going to inject it with, buy some coarse black pepper and we'll be in b'ness!! LOL
 
Hey Jason,

We have a Restaurant Depot about 40 miles from me, but it looks like you need business license or tax exemption certificate.

Is there another way to get membership here?

Thanks Greg
 
Yes sir, join the KCBS and you can get a free pass. Prices vary across the country on certain things, sometimes you get great deals, sometimes not so much vs. online. I will warn you in advance, you WILL spend far more money in there than you want to. Just make peace with it now, lol.
 
RG said:
Yes sir, join the KCBS and you can get a free pass. Prices vary across the country on certain things, sometimes you get great deals, sometimes not so much vs. online. I will warn you in advance, you WILL spend far more money in there than you want to. Just make peace with it now, lol.
Click to expand...

Jason,

OK, I am interested, by joining how does this let me in to the wholesale club. If this is very detailed and you don't want to post here please send me an email!
http://www.kcbs.us/join.php

Thanks Greg
 
Jason,

You made my day, I was trying to decide if I needed to start a non-profit to get in at Restaurant Depot....... :)

Greg
 
The first time you go into one, you're going to be like a 5 year old in Toys'R'Us! Grab one of their "U-Boats" (carts), you're going to need it. I hope you have a freezer, you're going to need it too! They sell lots of pizza stuff (canned tomatoes, bread flour, peels, docks, cutters, you name it). Useful things I've bought are sheet trays (1/4 and 1/2), knives, foil pans, condiment cups and lids, quart containers and lids (for sending leftovers home with people), pizza boxes (because I am a sick individual), aprons, spatulas, pots, latex gloves, degreasers. Man I've dropped a lot of money there now that I think about it. Evil place it is, lol. I buy charcoal there sometimes too. It's got every freakin' thing you can imagine. EVERYTHING!! That's why I said, be prepared to flip your lid and blow a wad of cash. My first trip there was $400.00 and I didn't get half of what I wanted to get :P

The butts are sold in 2 packs, you get a discount for buying it by the case, which technically isn't a case but anything over 49 pounds I believe. Baby backs are sold in 3 packs, briskets are sold as you see in the picture but they do have regular old select briskets and they have what I also buy, the CAB Choice briskets. Much better. I paid $3.53/lb for that brisket today. I used to get them for $2.57/lb not so long ago, meat has really risen. The select is going for $2.99/lb but these prices are for GA, don't know what they'd be in FL but you can let me know!

I've bought whole ribeye choice subprimals there for dry aging, seafood is good too but in FL you already have access to that I'm sure. Desserts, apps, all kinds of stuff. Spices, sauces.......on and on. It's like Disneyland for us cooks, lol.
 
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