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-   -   *First Brisket. Whole Packer. UDS. ProN. (http://www.bbq-brethren.com/forum/showthread.php?t=92462)

jetfxr27 09-16-2010 05:34 PM

*First Brisket. Whole Packer. UDS. ProN.
 
Ok, so I have done a couple free range brisketts. But they were trimmed and also included other parts of the cow. So those two don't count.

I followed Popdaddy's youtube
http://www.youtube.com/watch?v=xQCeXzhWz3U
video the closest. Which is the best BBQ videos on the internet! Love the tunes. I also threw in some other ideas from other brisket posts. But Popdaddy's was the closest. Temps, time prep etc.
Thanks barbefunkoramaque for the post and the encouragement.

Sorry for not having the best shots, my camera was on the fritz.

Brisket came out a little drier than I liked. The flat anyway. Flavor and bark was double dead ass on, in my opinion.

As I began to reach 200* I began to probe. Some parts felt perfect, others not so much. Its then I realized, uh oh. What percentage has to probe like butta? I didnt, know. Before to long I began to worry about making swiss brisket, from probing so much. So I just pulled it.

Guess thats what i get for not doing the night train as instructed. :icon_blush:
http://www.bbq-brethren.com/forum/sh...ht=night+train

So when do you pull? What percentage must probe tender? Because this one cooked differently throughout. Also I was only probing the flat. The point cooked up right and probed great for all the later half of the cook as expected.




This is the one I don't Count, as you can see it was a flat, a flank and a shank all in one. Or something like that.
http://farm3.static.flickr.com/2706/...0a6c2571_z.jpg

First Whole Packer!
http://farm5.static.flickr.com/4082/...1e697815_z.jpg

Injected with Beef Broth and trimmed hard fat.
http://farm5.static.flickr.com/4140/...b06ce4ae_z.jpg


http://farm5.static.flickr.com/4079/...58c143d2_z.jpg

Memphis' own Hickory and Oak Briquettes and Hunks of Mesquite fresh my buddies trip back from Texas.
http://farm5.static.flickr.com/4098/...52ee94db_z.jpg

All dressed up with as close to barbefunkoramaque's rub as I could get.
http://farm5.static.flickr.com/4075/...1752f0ac_z.jpg

Straight on the Dumpster.
http://farm5.static.flickr.com/4123/...d624a9ee_z.jpg

Missed getting pix of the panning. However I panned with a half beer when advised to via the video. Messed up and when I went to pan, it didnt fit. So I wound up just using a cookie sheet and filled with as much beer as it would hold.
http://farm5.static.flickr.com/4142/...b37693fa_z.jpg

Back on to bark back up.
http://farm5.static.flickr.com/4114/...bf37a60d_z.jpg

The Bark was pretty stout, and would'nt let me slice with the backside of my knife. Tried to guess and cut but as you can see, I missed it.
http://farm5.static.flickr.com/4099/...1ef2d3cf_z.jpg

Here is where I attempted to dice the point and throw them back on for burnt ends.
http://farm5.static.flickr.com/4094/...c28eb511_z.jpg

Thanks for looking!:clap2:

Boshizzle 09-16-2010 05:50 PM

Nice job on that packer! The 1st one looks like something Lady Gaga was wearing at the 2010 MTV Video Music Awards. :laugh: That's a heck of a piece of meat.

Johnny_Crunch 09-16-2010 06:12 PM

some very sexy pron indeed!

tjus77 09-16-2010 06:14 PM

great job.... practice practice practice

BRBBQ 09-16-2010 06:18 PM

I like beef, nice job.

Duster72 09-17-2010 12:58 PM

Quote:

Originally Posted by jetfxr27 (Post 1403988)
So when do you pull? What percentage must probe tender? Because this one cooked differently throughout. Also I was only probing the flat. The point cooked up right and probed great for all the later half of the cook as expected.

Can anybody answer this? I struggle with this as well. I usually just probe in the thickest part of the flat and wait for it to finish and figure that when it's done, the whole thing is done.

bluetang 09-17-2010 01:30 PM

Looks good from here:thumb:

Big George's BBQ 09-17-2010 01:45 PM

I would hit that

trevthebear 09-17-2010 03:02 PM

Looks great. Good job

BobBrisket 09-17-2010 04:41 PM

I'd hit it hard!

Bob

jetfxr27 11-21-2010 12:18 PM

Quote:

Originally Posted by Duster72 (Post 1404855)
Can anybody answer this? I struggle with this as well. I usually just probe in the thickest part of the flat and wait for it to finish and figure that when it's done, the whole thing is done.

Doing another one tonight. Anyone help with this question? Also how to keep the bark from getting to done so it doesnt create a crust you cant slice through.

Crazy Harry 11-21-2010 12:52 PM

good job looks good

gtsum 11-21-2010 02:19 PM

keep at it..looks good

bigabyte 11-21-2010 03:12 PM

The flat was dry because it wasn't done yet. The flat is the last part to finish and probe like butta. When it is not done, it taste tougher and drier than the parts that are done.

landarc 11-21-2010 04:11 PM

Nicely done.


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