Cooper's Method

[Qcrew]

I grew up in the "low & slow" camp of BBQ. I also know that just because everyone else does it that way does not mean it is the best way. I have heard that Coopers BBQ in Llano & Mason use a method by cooking briskets over direct heat(500 degrees) for a much shorter period of time(5 hours) . Anyone who has eaten at Coopers knows their end product is really good brisket. Has anyone else tried this "high & quick" method ?? :roll:

[texasbill]

Have not had the opportunity to try Cooper's but the same method is used by Kruz's in Lockhart and it seems to work for them also. High temp for shorter cooking times. The one difference I see in the meat is the fact that the brisket (or shoulder clog) is not nearly as tender as it would have been using the "low and slow" method. But the taste is good. I have in the past cooked some briskets at a much higher temp than I normally do. Say cooking at 350 degrees for about 6 hours. The brisket is cooked and taste is OK but not very tender. I still believe and practice the low and slow method everytime out now.

Bill
Texas BBQ Rub

[Qcrew]

Bill,

I tend to agree that Coopers & Kruz's brisket is a little firmer than brisket cooked for 14-18 hours. It's not tough, just firmer. I don't compete but understand that the texture of successful competition briskets is firmer than what most of us have come to believe as "fall off the bone" tender and brisket can be penalized for being too tender. Why are judging standards different than what we like most to eat and does anyone have a suggestion as to when to pull a brisket before it reaches the mushy stage ?? Is internal temperature the magic number ? Thanks in advance.

[texasbill]

Qcrew, you are correct. Most of the judging of brisket from my experiences want the brisket to be tender yet firm. The "fall of the bone or fall apart" brisket is too overcooked for most judging standards. From my experience a brisket should be firm enough to hold a 1/8 inch slice between your fingers and then pull it and it tears apart. Have cooked some of those perfect type briskets and won a couple of contest, but my personal findings are that around 16 to 18 hours on a 12 pound brisket cooked at 200 degrees yields the perfect brisket. Hey I don't use an internal thermometer so can't guess that one with you. Anyway, the size of the brisket, cooking temp, etc all add to the perfect judging brisket. I just like eating them and feeding good brisket to all of those who eat my brisket.

Bill
Texas BBQ Rub

[Qcrew]

they are on sale up here in God's Country (Lampasas,Tx) at the local HEB for the memorial day meat marketing marathon for the paltry sum of $.47/pound. I can afford to mess up a couple at those prices !! I bought 10 this morning. :D

[texasbill]

Wow, that is a great price for brisket and you can cook and have some fun at those prices and feed an army. Wish they were that cheap down here for the weekend, but I will try HEB and find out. Doing a cook for a friend of mine this weekend and cooking 13 or 14 briskets for him. And let's all remember what Memorial Day is all about. God bless our troops and the men and women who have given the ultimate sacrifice for our country.

Bill
Texas BBQ Rub

[Qcrew]

Bill...Good point about what Memorial Day is all about. Thanks for reminding everyone.

Michael :D

[texasbill]

Michael:
Yeah we need to remember all of those brave soldiers that have died in so many wars. But let's cook some "Q" and celebrate since they gave the ultimate sacrifice for us to make us free and able to enjoy this weekend.

Bill
Texas BBQ Rub

[txpgapro]

they are on sale up here in God's Country (Lampasas,Tx) at the local HEB for the memorial day meat marketing marathon for the paltry sum of $.47/pound. I can afford to mess up a couple at those prices !! I bought 10 this morning. :D

47 cents a pound seems like a very long time ago.

[david brace]

...ain't NUTHIN' 47 cents a pound up here...maybe salt.

DB

[bigwheel]

Well if yall contest cooking around Foat Wuth betta have them briskets so tender the old widder ladies from the senor citizens center can eat em without bothering to put in their teeth. If you can move it from the cutting board to the turn in tray without it falling apart...it a little too tough:) Now according to my mentor El Gordo best thing to use is a spatula and say a prayer that it arrives in the box intact. Think them KCBS yankees dont like em quite that tender..they like to play tug o war with it or something to that effect.

bigwheel

[cappy]

Originally Posted by Qcrew
they are on sale up here in God's Country (Lampasas,Tx) at the local HEB for the memorial day meat marketing marathon for the paltry sum of $.47/pound. I can afford to mess up a couple at those prices !! I bought 10 this morning.

47 cents a pound seems like a very long time ago.

I was actually just in Lampasas yesterday. I picked up some Dublin Dr. Pepper (http://img152.imageshack.us/my.php?image=dublindrpepperaq2.jpg) (made with Sugar and not corn syrup).

[HFD26]

It was a long time ago, those posts are 4-1/2 years old.

[cappy]

It was a long time ago, those posts are 4-1/2 years old.

Yeah, txpgapro dug up the old thread, but the Lampasas mention caught my eye since I was just there.