-   Q-talk (
-   -   Wish me luck brothers. First brisket (

JackandStacey 08-17-2013 11:34 PM

Wish me luck brothers. First brisket
Alright guys, the time has come. It is time for my first brisket. I've never held a $40 piece of beef before and now it's fate is in my hands. I don't think I'm going to sleep well knowing this thing is cooking.

SmittyJonz 08-17-2013 11:38 PM

Good Luck

Titch 08-17-2013 11:55 PM

Luck mate, :thumb:

J'ville Grill 08-18-2013 12:23 AM

You'll do good, We have faith in you.

LoneStarMojo 08-18-2013 12:44 AM

You GOT this, man!

JackandStacey 08-18-2013 12:55 AM

Thanks guys, and I have faith in you. Before the brethern the only thing I knew about a brisket was that it was an option at famous Dave's. thanks to you guys I have been able to produce Q good enough that the wife calls me to see if I need more charcoal while she's out. Here's the last look until tomorrow morning.

ssv3 08-18-2013 02:30 AM

Good luck and you should do fine. Just don't over think it. :clap2:

cheapbeer 08-18-2013 04:30 AM

What could possibly go wrong..................
That UDS should put out some darn good brisket, don't sweat it, just keep it simple and enjoy the ride.............

code3rrt 08-18-2013 05:51 AM

Looks like you're on your way to some fine eats.....keep us posted!


buttburnersbbq 08-18-2013 06:27 AM

Look as if every thing is going great. Don't worry. Make sure you post the finish product that will be juicy and delicious .

Garrett 08-18-2013 06:33 AM

Don't sweat it. You have the power of the Brethren and a drum behind you!! You got this.

dwfisk 08-18-2013 06:38 AM

Hope all is going well! I've been cooking with Stubbs for a couple months now and I'm really impressed at the clean fire, stable heat an very low ash production, love that stuff.

aawa 08-18-2013 07:42 AM

No luck needed. Just put the meat in the smoke and let the heat do its work.

If the bark starts getting too dark on you, wrap or pan it up. If not, let it ride.

Cook till the thing probes like warm butter then take it off the heat.

Let it vent for 20mins then wrap or pan it up and let it rest for a couple hours.

Slice and enjoy. Dip the flat slices into the dripping in the pan/foil.

You create your own luck in backyard bbq ;)

GoolsbyMD 08-18-2013 07:46 AM

I also love the Stubbs once the intial start up smoke is gone, very long burn time for me st 225. Good luck on the brisket ill be trying one soon.

LMAJ 08-18-2013 08:54 AM

Looking like a good start. But now it's morning.. how's it going?

All times are GMT -5. The time now is 06:21 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.