I liked the author's integrity in disclosing how difficult it was to find a way to get constant satisfactory leads to his pursuit of how to cook brisket Texas style. I personally can associate to his efforts. It's almost like watching a Wiley Coyote or the Roadrunner cartoon. The coyote frustratingly pursues the elusive roadrunner despite his extreme efforts to capture him. Mr. Austin is in a similar position with getting Texas style brisket results. Yet , in Mr. Austin's case, he claims to have finally arrived at constant results, using extreme measures, such as meat tenderizer, and popcorn butter flavor, among other spices. Typically the problem here is that even though the results are probably constant and tasty, it doesn't appear that Mister. Austin's form of brisket is truly Texas style brisket, which according to Franklin depends mostly on salt and pepper for a dry rub. Each Austin and Frankin concur on obtaining the brisket achieve an internal cooking temp of between 195 - 205 degrees. Austin and Franklin agree that Tx style brisket requires a smoke cigarettes temperature of around two hundred fifity degrees for approximately an 1 hour per lb. They agree that there are times to cover the brisket in grocer paper while the brisket is finishing the food preparation process. Mr. Austin's issue is that he is looking for a scientific formula to prepare brisket. However, truly satisfying results rely on both the science and art of cooking according to Franklin and other Tx brisket pit masters. Franklin employs sight, touch, draw, and jigle tests to determine the brisket's different states of readiness. True Texas brisket, as I understand it, requires only high quality of meats, salt and pepper, and the proper cook to produce it's stand only great taste. Mr. Austin tx relied solely on themselves to generate a regularly acceptable brisket product, but, maybe, this individual needs to have consulted the Tx pit masters positioned in the Austin area, as well, to help him in his quest. Perhaps, he would have saved time, money, and effort, and his final results would have recently been what could truly be called Texas Lone Star Brisket., This guy spent a dozen years and a thousand briskets to perfect this. The results will amaze. Who needs to stand in line at Franklin Barbecue in Austin tx when you can do it yourself anywhere in the world., I really enjoyed Lone Star Brisket. I downloaded the kindle version which was quite convenient when I needed reminders on some things while working. This book is a very adequate road map to doing something that, even with the proper instruction, is simply not- and probably never will be- super easy. Cooking a great brisket is a labor of love and unwillingness to cut corners (if you want to see what shortcut-brisket tastes like, just try Dickey's BBQ). One more detail I would like to mention is that Mr. Austin was kind enough to respond to a few of my very own follow-up emails as well as provide a very tasty sauce recipe., I think information is well worth the price. If your interested in making great brisket there are many steps that you need to follow along with. This guide will upwards your brisket game., This thorough process is well worth the read. Additional gurus could have sightly different details but this addresses everything a beginner needs to know. I have come up short with two brisket cooks. Can hardly wait to get started with new brisket.
Specifically insightful are the lists for each step of the process.
In short, great book. Thanks James., This is the real offer... Finially the perfect solution to making the perfect Texas brisket.
The author has put together simple yet comprehensive instructions with tips and tricks so anyone can now make a high quality, great tasting, first class brisket.
Dont be reluctant to invest in this book., Interesting book addresses a lot great information. Worth the price to get someone else's view showing how to properly prepare and cook a brisket. The reason I didn't give it all celebrities is I think the author fell short on making burnt ends out there of the brisket point towards the finish of the cook. If you have ever had good well prepared burnt finishes you will know what I am talking about, Outstanding guide to creating competition-style Texas brisket. Highly recommend.
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