How Tim Byres Smokes His Brisket

Categories: Barbecue

SmokeBrisketTimByresJodyHorton.jpg
Smoke
Eat this.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Tim Byres of Smoke how he smokes his brisket. (You might have heard that The Mr. Chef Byres won a James Beard award this year for his cookbook, Smoke: New Firewood Cooking. No big.)

Here are his answers to our shigging:

What is the name of your smoker?


El Jefe for the smoker and War Dragon for the grill out back (which was the original name my boys wanted to give my dog because it sounds badass).

What kind of smoker is it?

A.N. Bewley fixed shelf Model 1100

How old is it?
6 years old. It was originally made for Emmitt Smith & we picked it up once he decided it was too big for the house.

What kind of capacity does it have?
It has three shelves of 10ft each....so lots. 1 whole 300 lb pig, a dozen briskets, 30 racks of ribs and some chickens and sausage. It has never stopped cooking and everything is cooked in rotations.

At what temp do you cook your briskets?


Generally it's 225 across the top shelf, the lower two change about 25 degrees each step down.

TimGrill.jpg
Smoke
That's a James Beard Award-winning author right there, Ladies.

For how long do you cook them?

An hour a lb.

Do you have a complicated rub, or do you keep it simple?
Depends on who you talk to. Mine has coffee, chile, sugar & salt.....buy my book.



What's in your rub?
The answers you seek are in the book.

Do you inject? Do you spritz?
No, we have but the more you mess with things it seems to become more of a hassle....so we currently pass.

Do you mess with the brisket while it's cooking (move it around inside the smoker, or flip it or make out with it)?
It starts high, then about 3/4 of the way it is wrapped in paper, then dropped a shelf to a lower temp.

What internal temp do you shoot for?
We pull at 185 degrees and it rests to 190.

For how long do you let your brisket rest?
A couple of hours



Brown paper or foil wrap?


Paper

What kind of wood do you use when smoking your briskets?
Oak, Hickory, Pecan



What's your personal preference, lean or fatty?
A mix, all fatty is not something I can eat all the time.

What kind of smoker do you have at home?

Home made tank end fire pit/grill/Smoker, patent pending.

If you were just smoking meats on the weekend at home for friends, where would you buy the goods?
The meat locker at SMOKE.

I've seen you build a barbacoa pit from scratch, and then cook on it. Any plans to start building smokers? Please?
Yes, my style is scrap metal, brick and wire....As always I have big plans: Food-Fire-Glory

Many thanks to Tim Byres and Smoke for putting up with our shigging this week. If you don't already own a copy of his book, buy one. It's fantastic. And if, after purchasing that book, you're not busy digging a hole in your own backyard for a new barbacoa pit, try copying Byres' brisket method. If you spend all night slaving over a pit and wake up only to fail, you can always soothe your meat pain with Smoke brunch.

Whatever you do, smoke some meats this week. It's summer, dammit. And this is America.

Location Info

Smoke

901 Fort Worth Ave., Dallas, TX

Category: Restaurant


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5 comments
fordamist
fordamist

a definite improvement in the info, compared to earlier posts. I learned from this.

ScottsMerkin
ScottsMerkin topcommenter

An interview with my backyard cook Shawn


What is the name of your smoker?


Bitch, bc she is my bitch, I use the hell out of her and she likes it

What kind of smoker is it?

Dont know, its been in the family for years

How old is it?
Didnt I just tell you its been in the family for years

What kind of capacity does it have?
2 briskets and a rack of ribs or a bunch of sausage

At what temp do you cook your briskets?


Generally it's 225 

For how long do you cook them?

15-16 hrs

Do you have a complicated rub, or do you keep it simple?
Simple, salt pepper and a nice secret seasoning mix that you lay on thick to help with bark.



What's in your rub?
See above
Do you inject? Do you spritz?
WTF, who does this

Do you mess with the brisket while it's cooking (move it around inside the smoker, or flip it or make out with it)?
WTF who does this

What internal temp do you shoot for?

We pull at 185 degrees and it rests to 190.

For how long do you let your brisket rest?
an hour

Brown paper or foil wrap?


Foil at the end

What kind of wood do you use when smoking your briskets?
Hickory or Pecan

What's your personal preference, lean or fatty?

both, I love the whole cut

If you were just smoking meats on the weekend at home for friends, where would you buy the goods?
Country Meat Market.


http://i1102.photobucket.com/albums/g458/dallasjhawk/brisket_zpsc8f7ff1b.jpg

glenn03a
glenn03a

The book is full glory !  Get it now !

CitizenKane
CitizenKane

Good interview and responses by Mr. Byres.


Nice photos.

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