Kamado Joe cooking - Texas Style Brisket - Low and Slow - 2nd attempt

jrock645 said:
I always hate when I get someone that just went to Texas and wants BBQ for an event, including brisket. So frustrating, because I`m not a BBQ specialist and I`ve been in the Southeast my entire career. People don`t understand that these Texas BBQ guys spend decades perfecting brisket. And that`s ALL they do is BBQ. I`ll gladly make it for you, and mine ain`t bad, but you`re setting yourself up for disappointment.
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The one thing I`ll say is cutting the brisket is an art in itself wow. I watched some videos from Franklin and others and they makes it look so easy!

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RaydiantDetail said:
The one thing I`ll say is cutting the brisket is an art in itself wow. I watched some videos from Franklin and others and they makes it look so easy!

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I went to an educational session lately, and they had a guy breaking down a half cow. He major pieces aren`t much different from breaking down a pig, which I`ve done plenty and did this week for my guys for a demo. But he went into specialty cuts like baseball steaks, scotch tenders and flat irons. Made it look so easy it was sickening. Flat irons are a royal pain. Some lines only offer the whole flat iron, which is drastically different from what you get at the grocery store- they sell just one side of the whole, with a weird line of gristle running through the middle of it. Dude did it in about 8 seconds, and would`ve taken me several minutes. These true classically trained butchers are beyond impressive to watch.
 
In the end the brisket came out pretty well. Definitely better than my first attempt which was dry and overcooked.

This brisket was a lot more moist and slightly undercooked but liveable.

I ended up doing a Texas Crutch on it which meant wrapping it in tin foil tightly after 8 hours of smoking because the temp was just stuck at 165 for a few hours and I needed it to be around 195 in the next few hours. My bark was a bit moist due to that but again its not competition brisket and it pleased the crowd!

My slicing definitely needs practice.

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You have begun a journey down a long long path. You will never get finished reading all the books about the different techniques and tricks. Good luck!!! Looks like you got a good start. Come down here to Austin and we`ll check a few places out.
Jay
 
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