Texas style smoked brisket and beef ribs

Discussion in 'Geek Recipes' started by cuahtemoc, Feb 14, 2013.

  1. cuahtemoc

    cuahtemoc Member

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    I've been doing a lot of US style low and slow BBQ recently after being inspired at how delicious the food looked on BBQ Pitmasters. Here's my attempt at Brisket and Beef Ribs.

    The most complicated part of this cook was trying to get the proper cuts from the butcher. Brisket turned out to be pretty easy, although initially I asked for a whole brisket and they kept aside a 5 foot long, 20kg monster which included the naval cut they'd normally turn into pastrami in the US. Cutting the front part off that was easy and got me exactly what I was after.

    As far as recipe goes, the only prep work was rubbing both the brisket and ribs with a heavy coat of 'Dalmation Rub' - 90% fresh ground pepper and 10% salt. The brisket was cooked @275f until the internal temperature was 203f and then wrapped up in butchers paper and rested in the esky for 2 hours before serving.

    The ribs were cooked at 225f until internal temperature reached 170f - but this was a mistake, as I'll detail later.

    Pieces of meat before cooking:

    Brisket Top:

    [​IMG]

    Brisket Bottom:

    [​IMG]

    Beef Ribs Top:

    [​IMG]

    Beef Ribs Bottom - I trimmed more membrane off after this photo was taken:

    [​IMG]

    Finished Results:

    Overall brisket:

    [​IMG]

    Sliced Brisket:

    [​IMG]

    Finished Rib:

    [​IMG]

    Overall very happy with how they turned out for a first time cook. The ribs weren't the right cut as the meat on top was drying out before the intercostal rib meat was cooked - will try to get the proper cut next time and cook til 195f or so. I added some chunks of red gum for smoke flavour when I added each piece of meat and that made a huge difference to the flavour rather than just lump charcoal, will be doing that everytime from now on.
     
  2. Dogo

    Dogo Member

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    Looks really juicy and delicious ! That 'sliced brisket' pic especially.

    Did you like that dalmation rub ? I havent heard of those ratios before
     
  3. OP
    OP
    cuahtemoc

    cuahtemoc Member

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    Could have used a bit more salt I think, but I was happy with the heavy pepper crust. It isn't overwhelming at all if you like a bit of pepper on things.
     
  4. Dogo

    Dogo Member

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    sounds good , I'll give it a go
     
  5. username_taken

    username_taken Member

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    Looks great!

    I prefer my S&P mix to be 50/50, and I usually add brown sugar to it for pork.

    Also, that Brisket looks a little short? I see you trimmed some off, the Brisket is made up of the Deckle ( moist ) and Flat ( lean ). A good Texan smokes it in a single piece.


    Also if you haven't seen it ... this series of videos is excellent. Aaron makes arguably the best brisket in America ( and happens to be my local BBQ joint ).

    http://www.youtube.com/watch?v=VmTzdMHu5KU
     
  6. OP
    OP
    cuahtemoc

    cuahtemoc Member

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    The part that's trimmed off was a heel of fat. Both the flat and the point were smoked together.
     
  7. sjobeck

    sjobeck Member

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    Suggest you try the 3-2-1 method for ribs next time - always works a treat!
     
  8. bobfranklin

    bobfranklin Member

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    He sure is. Bon Appetit called him the best BBQ in America back in 2010.
    Just a clarification though, the Deckle is the vein of fat between the Point and the Flat and not actually a muscle. Everyone cooks brisket in 1 piece generally in BBQ.
     

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