I Went to Brisket 101 at The Slow Bone and Learned to Love Meat Even More

stephenwithbrisket.jpg
Sara Blankenship
It's a beef!
The ice has thawed, Opening Day is weeks away, Pete Delkus' sleeves are no longer controlling the weather (I'm a Finfrock Fangirl anyway), and my allergist just bought a new car. That must mean spring is approaching.

In an effort to be a better Texan and rouse a little envy in my neighborhood once spring is officially here, I attended the sold-out Brisket 101 class Monday night at The Slow Bone (2234 Irving Blvd).

beefanatomy.jpg
Sara Blankenship
Anatomy Lessons with Perkins.
For the occasion, owner and occasional busboy Jack Perkins brought in Stephen Joseph from Joseph's Riverport Barbecue in Jefferson, Texas to drop some knowledge and answer questions from 50 hungry students. Among the the meat-curious were Katherine Clapner of Dude, Sweet Chocolate and the BBQ Snob himself, Daniel Vaughn. Pause for the sudden realization that meat school is much more fun than graduate school.

JackPwithDanielV.jpg
Sara Blankenship
Talking Beef with the BBQ Snob

brisketraw.jpg
Sara Blankenship
A live guitarist churned out slow and bluesy chords at the entry while Knob Creek made their way around the restaurant. All 50 students trickled in around 6:30 and took their seats around a table with foil trays holding two large, raw briskets.

What some might have expected to be a watch-and-learn format was anything but. Joseph and Perkins manned either side of a butcher table and began with a short bovine anatomy lesson and then moved onto a how to select a brisket. Perkins' former career as a teacher came through immediately, while Joseph's remarkable experience gave the discussion weight and plenty of fodder for questions.

stephenwithbrisketimplants.jpg
Sara Blankenship
Slow Bone's meat expert and owner of the best line of the night, Kyle Thornton, demonstrated trimming techniques and offered up a few tips on how to get the perfect fat-to-meat ratio. Joseph described the aerodynamics of his brisket-trimming techniques, peeling away unnecessary chunks of fat and proclaiming in a perfect east Texas drawl, "If I could sell these for breast implant, I'd be a millionaire."

Perkins, after confirming the likeness of brisket to breasts, explained his trimming methods for a rotisserie-style smoker. Then came seasoning, and a Styrofoam cup of Slow Bone's brisket rub was passed around for free smells, and to incite chaos when it was finally time to eat.

brisketrubbing.jpg
Sara Blankenship
A solid block of time was dedicated to cooking; temperature, time, and wood choice dominated to the topic. When the finished product, a perfectly black and smoky brisket, was de-foiled and placed upon the block, a small whimper came from the back of the room as the knife came closer to the black, crusty bark for first slice. Thornton piped up: "I get emotional." And with that, dinner was served, questions were answered, and Brisket 101 came to a close.

thorntoncutting.jpg
Sara Blankenship
In what will likely be a series of meat classes, Brisket 101 served to uphold all the tenets of a great learning experience, except with much, much better food on your lunch tray. On March 24, Jack welcomes Jonathan Shaw from Stanley Famous Pit Barbecue for a class on ribs. The format will be much the same, with serious talent talking candidly about his techniques, and a rather impressive meal served up by your teachers. Call The Slow Bone at (214) 377-7727 to grab a spot. Your smoker will thank you.

brisketfinal.jpg
Sara Blankenship

jackcutting.jpg
Sara Blankenship

Brisket101Entry.jpg
Sara Blankenship
Sara Blankenship

Location Info

The Slow Bone Barbecue

2234 Irving Blvd., Dallas, TX

Category: Restaurant


Advertisement

My Voice Nation Help
28 comments
kergo1spaceship
kergo1spaceship

Two BBQ related things that I tried today:


I experimented with both Mimosa and Bois d'Arc woods today..........the mimosa burned really fast,  and is probably good for items that don't need too much smoke.  I don't like my seafood products overwhelmed by the smokiness of the wood.  This wood is perfect for a quick fire; although it's hard to find unless you get into the delta lands (southern Arkansas, north Louisiana). The Bois d'Arc wood seemed really sweet, which was kind of a surprise to me, and I don't know what meats to pair with it-maybe chicken or a porkloin .......I was thinking porkloin, with a plum bbq sauce; or a vinegar based, sweet red sauce.  I thought Bois d'Arc wood was poisonous, although I appear to still be alive.  I don't know, maybe spring break in Plano is hell?   Man, not going anywhere for spring break kinda sucks; I think I've learned a valuable lesson. 


I should have gone to Colorado.

gm0622
gm0622

Sounds like Gavin needs to take that course


fang.yintu
fang.yintu

John . even though Eleanor `s remark is super, last week I got BMW M3 after having made $6301 this last 5 weeks and over 10-k lass-month . this is certainly the best-work I have ever had . I actually started nine months/ago and straight away made myself over $70, p/h . see post W­ o­ r­ k­ s­ 7­ 7­ .­ C­ O­ M­

kergo1spaceship
kergo1spaceship

Why are you people so afraid of, and unfamiliar with brisket.....it freaking amazes me!  It's a hunk of cheap beef, not a basket full of wild bee's. And this is Texas!  Don't you know I was cooking lobsta 8 different ways by the time I was 11.  Do you people not have parents? 


Look, we'll do this AGAIN; and ya'll don't even need to pay me!  


-Reduce wood to ember

-stick brisket, fat side down, in pit

-let sit for along time


that's it!


ps-Will refrain from comments on Angry Jack's outhouse, and the BBQ Slob. How come ya'll didn't invite foodbitch? 

Pete_Delkus_Sleeves
Pete_Delkus_Sleeves

I will control the weather for ever Sara.  Tornado season is right around the corner!  Finfrock is old hat, we've got plenty of room on the Delkus bandwagon!  Oh and meat, so much meat for you to take in.  How did Gavin not get this gig

TheCredibleHulk
TheCredibleHulk topcommenter

Save a seat for Cleaver at the next one.

P1Gunter
P1Gunter

That actually sounds really fun. What was the cost? And did they tell you what was in the rub?

TheCredibleHulk
TheCredibleHulk topcommenter

@kergo1spaceship  

If you are still posting a week from now, I am going to give the Bois d'Arc a try on some chickens. I've got tons of it lying around.

kergo1spaceship
kergo1spaceship

@fang.yintu  


hold on, you said, "having made $6301 this last 5 weeks and over 10-k lass-month" .............lets look at this logically:


-lass 5 weeks=$6301.

-lass month (4 weeks)=$10,000.


what?   did someone steal money from you?  


ps-Can you imagine the quality of work that get from people like this?  BMW M3?  Dude you have the education of a 3rd grader......PLEASE DON'T DRIVE!

Joshstruckoutagain
Joshstruckoutagain

@P1Gunter Follow Slow bone on the twitter, Jack announced it on there about two weeks ago..think it was 50 bucks.  Woulda been there if it weren't a thousand miles from mi casa.

kergo1spaceship
kergo1spaceship

@doboy78 @kergo1spaceship  


what?  have you been day drinking irresponsibly again? this is the most nonsensical drivel since the Great Gordo uttered "what is my left hand".

kergo1spaceship
kergo1spaceship

@TheCredibleHulk


Another person with a blog (yawn).  Like I told the BBQ Slob one time, those of who know Q don't need you standing over us, telling us what's good. 

TheCredibleHulk
TheCredibleHulk topcommenter

@kergo1spaceship @doboy78  

Checked his blog to see if he had any cooking insight, but it seems to be just a BBQ-review site.

It's a "brisket consumer blog", not a "brisket cooker blog".

kergo1spaceship
kergo1spaceship

@doboy78


"I write a BBQ blog"........oh boy, who gives a sh+t; anybody with fingers can have a blog. Just saying.

TheCredibleHulk
TheCredibleHulk topcommenter

@doboy78 @kergo1spaceship @TheCredibleHulk  


I was wandering around the internet yesterday and ran across a couple of interesting things.

The guy that writes this one http://www.amazingribs.com/recipes/beef/texas_brisket.html has not only the methods he (and others) use, but a good bit of actual science about meat, smoke, coal / wood, equipment and the idiosyncrasies of this particular cut of meat. He goes into some detail over the up / down debate and discusses the science behind the notion of the rendered fat theory of the "up" crowd and why it is only partially true. He also makes a pretty good case for the "downers".

Pretty damn interesting. I've probably attempted 30 or so briskets in the last decade and had varying results, generally progressing in the right direction, but after reading this, I realized that it has been luck more than anything that has been behind any success that I've had.

kergo1spaceship
kergo1spaceship

@TheCredibleHulk @kergo1spaceship @doboy78  


I was not taught, by one, but two very reputable BBQ Pitmasters, and both implored the product is to be placed face down. I can't tell you how many times I've had to load the pit, reload the pit.......save the "lifter", save the fat, waste nothing, steal the burnt ends, etc. 

TheCredibleHulk
TheCredibleHulk topcommenter

@The_triplefake_Brandon_Eley  

Thanks. That sounds pretty reasonable.

All of this brisket shop-talk has gotten me scouting out a good location for a BBQ pit on my little farm so I can try that method.The more info I have before I commence with this experiment, the less brisket ends up in Fido's bowl.

The_triplefake_Brandon_Eley
The_triplefake_Brandon_Eley

@TheCredibleHulk @kergo1spaceship@doboy78       

I've never tried it, but I've heard fat side down can be used in pits where the meat is cooked directly over the coals (I.E. Cooper BBQ).  The smoke from the fat dripping on the coals flavors the meat.

TheCredibleHulk
TheCredibleHulk topcommenter

@kergo1spaceship @doboy78  

Ok, Kergs, spill your secret.

Almost to a person, everyone I've discussed brisket with promotes the fat-side up method. The reason for this, they say, is that the fatty tissue absorbs the smoke-flavor and  it marinates the meat in that smoky deliciousness as the fat is rendered by the heat. That seems logical and I've always done it that way with pretty good results. (after my first 3 or 4 tries, anyhow)

Drop some science on us, Kergs.

Now Trending

From the Vault

 

Loading...