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-   -   The Brisket Chronicles - Part II (http://www.bbq-brethren.com/forum/showthread.php?t=68335)

Bigmista 09-05-2009 02:45 PM

The Brisket Chronicles - Part II
 
I'm back again with another brisket test!

This time it's UDS vs. Spicewine...the battle for brisket supremacy!!

Ok I get a little dramatic at times. This is just a comparison to determine if the different smokers turn out different briskets.

Let's start with the UDS. Just in case you have been living under a rock for the past 5 years, a UDS is an Ugly Drum Smoker made from a metal barrel. I cooked two briskets in the UDS with my normal rub and a minimal trim. I cooked them fat side down because in order to protect the briskets from the direct heat of the fire.

http://i77.photobucket.com/albums/j6...s/SDC10298.jpg

http://i77.photobucket.com/albums/j6...s/SDC10297.jpg

The briskets cooked at 250 degrees or there about and were taken from the smoker when and ice pick went in with no resistance. They were then wrapped in plastic wrap and foil with some beef broth and rested for several hours.

The briskets cooked in the Spicewine were given the exact same treatment.

http://i77.photobucket.com/albums/j6...s/SDC10299.jpg

http://i77.photobucket.com/albums/j6...s/SDC10300.jpg

Here are the results:

The UDS briskets had a more smokey flavor and the fat on the bottom of the slices were crisper and more flavorful. The side and the tip ends were overcooked and kind of crumbly but I had several customers tell me they liked the crispy bits.

http://i77.photobucket.com/albums/j6...s/SDC10304.jpg

The Spicewine briskets were more juicy and had a meatier flavor. The slices held together better and they had a kind of "cush" texture when you bit them. Comments from customers were "it's like butter" and "it just melts in your mouth".

http://i77.photobucket.com/albums/j6...s/SDC10303.jpg

http://i77.photobucket.com/albums/j6...s/SDC10301.jpg


Overall, I don't think that there was enough of a difference to make get rid of one and use the other exclusively because they both turned out darned good brisket.

Now where is the white bread and jalapenos?

landarc 09-05-2009 02:50 PM

Thanks for the information and continuing experiments Bigmista, since I am still working on getting good with brisket, I like (need) this kind of information.

Bigmista 09-05-2009 03:02 PM

Happy to be of service!

BBQ Bandit 09-05-2009 03:03 PM

The only question I got is....

When are you coming out to the east coast?

Bigmista 09-05-2009 03:06 PM

After I hit the midwest.

barbefunkoramaque 09-05-2009 05:18 PM

Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate.

This just in from Popdaddy who just called me on the bagphone.

"The Fat Down Method is so superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."

Norcoredneck 09-05-2009 05:49 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1018187)
Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate.

This just in from Popdaddy who just called me on the bagphone.

"The Fat Down Method is no superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."


http://i88.photobucket.com/albums/k1...iffingglue.jpg

Hitting the glue again?

barbefunkoramaque 09-05-2009 06:05 PM

Look, i just answer the phone and write what he tells me to write. If anyone else could hear him I'd glady give them the job.

leanza 09-05-2009 06:15 PM

More moisture/vapor retained in the Spice thus resulting in the brisket texture as described. More of a direct heat in UDS thus less moisture /vapor retained which kept the briskets texture as described. Is it not possible?

Bentley 09-05-2009 06:29 PM

Did you make money off of both?

MilitantSquatter 09-05-2009 06:36 PM

They both look great Mista..

proof that more often that not it's cook.. not the cooker.

Outstanding job.. time to raise your prices !!!

N8man 09-05-2009 08:02 PM

I could go for a slice or two off'n either, or both...Looks Fantastic, Mista!!!!

Bigmista 09-05-2009 11:19 PM

Thank you gentlemen!

Bigmista 09-06-2009 01:41 AM

Quote:

Originally Posted by Bentley (Post 1018233)
Did you make money off of both?

You know I did. You were there.

Bigmista 09-06-2009 08:53 AM

Quote:

Originally Posted by MilitantSquatter (Post 1018240)
They both look great Mista..

proof that more often that not it's cook.. not the cooker.

Outstanding job.. time to raise your prices !!!

Please talk to MrsMista about this!


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