Bigmista
somebody shut me the fark up.
Nope. Then we would have brisket population explosion.
Sat. Cook - Guidance needed
- Thread starter bmarley5780
- Start date
Nope. Then we would have brisket population explosion.
+1 on that... low and slow, wake up early and start drinking...
B
bbqjoe
Guest
What's that?
Is that like 10-4 good buddy?:wink:
bmarley5780
Knows what a fatty is.
This is what I am cooking with:
Lump and Hickory with Cherry
What is is cook time per lbs? 1.5 per?
Lump and Hickory with Cherry
What is is cook time per lbs? 1.5 per?
Bigmista
somebody shut me the fark up.
Impossible to say for sure. I would allow at least that much time especially on an offset. How is your cooker at maintaining temps? Do you have dips and spikes or does it hold temp around 225?
B
bbqjoe
Guest
Also per Bigmista, are you going to spay it?
bmarley5780
Knows what a fatty is.
Should have mentioned that the smoker is modified to a reverse flow. the temp end to end has a variable of 7 degrees. and holds temp like a champ.
backyardchef
Babbling Farker
Nice.....Love to see pics of the mods....
Sometimes I spay, sometimes I don't....Haven't been spaying recently...
Sometimes I spay, sometimes I don't....Haven't been spaying recently...
bmarley5780
Knows what a fatty is.
Plans for tonight are to get the rubs and injections togather so they can mingle...
All these are from this board... I do not take credit for any...
BOSTON BUTT
Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce.
BRISKET
Big Cow Beef Injection
Makes 2 and 1/4 cups
2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper
Mix ingredients and pack firmly around brisket 12-24 hours before
smoking. Wrap in plastic wrap or place in a large plastic bag.
All these are from this board... I do not take credit for any...
BOSTON BUTT
Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce.
BRISKET
Big Cow Beef Injection
Makes 2 and 1/4 cups
2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper
Mix ingredients and pack firmly around brisket 12-24 hours before
smoking. Wrap in plastic wrap or place in a large plastic bag.
AlabamaGrillBillies
is one Smokin' Farker
+1 is like saying you agree with what the person you are quoting said. Its a way of giving your advise without having to restate what the poster before you said.
B
beam boys bbq
Guest
I have done an brisket to quick way kickass did it but i put an cup of beef broth in the foil pack to get more steam quicker it was very jucy but it was an little bland for my tast
york
york
kickassbbq
is Blowin Smoke!
It was the Broth. If you use the pan method, you will have SO MANY juices from that Brisket, you do not need to add anything.
Ah, the fat juices from the meat itself!!!!!! That's where all of the flavor is.
Smoke On!!!!!
Ah, the fat juices from the meat itself!!!!!! That's where all of the flavor is.
Smoke On!!!!!
Exactly... I guess I'm a bit too used to the Z forum I hit up, but +1 is like an "I agree, right on the mark, ditto, etc"
Kevin
Quintessential Chatty Farker
I have so much to learn.
Bigmista
somebody shut me the fark up.
+1 :lol:
DaChief
Babbling Farker
Yeah..what he said......or didn't say :?: I so confused!
bmarley5780
Knows what a fatty is.
when wrappin in foil at 160-170 ish OR by the color of the bark for the remaining of the cook. Do you probe for tender thru the foil or unwrap and rewrap.?
