zydecopaws
Babbling Farker
Maybe you should take a lesson from Shane and get Wyatt to help you on the next one... :wink:
Time to face the music
- Thread starter JimDandysNYDan
- Start date
jeffjenkins1
Babbling Farker
I found that smoke for the only the first 4 hours and then nothing but hot coals after that always gave me the best brisket from my side burner.
On the drum, it is easy, just put it on and turn every 4 hours til it's butter!
Jeff
On the drum, it is easy, just put it on and turn every 4 hours til it's butter!
Jeff
cdollar
Full Fledged Farker
You may be able to save it. I would foil it with some liquid, slightly acidic, apple juice/vinegar, something like that and cook at 190 degrees for about 12 hours. If it's not tender and juicy, you can still make chili.
Chuck
Chuck
leanza
Babbling Farker
Try a different supplier. Choice grade. Email Funk and see what he can offer as advice, he's cooked a lot of them. Keep practicing.
B
bbqfans
Guest
Dan.................;}-
Salvation is here:
Now , take a deep breath and start again...
The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses.
So, how to start over? Easy!
Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking).
Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass).
Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIRED:!:More on this later
This is extremely important(oh, this is after heat-up to 220*F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit).
Use your intake(the nose)to control the air flow and(concequently the heat).
Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful...
when the grate temp. drops 10*F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly.
Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker).
If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did.
Now, as I said, watch that temp.:!: It's the most important thing you do right now(besides drinking).Seriously:!::icon_pissed
O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire:!:
A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke:wink:
Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments:!:
Hope that helps and
SMOKE HAPPY
Stan aka Old School :mrgreen:
Salvation is here:
Now , take a deep breath and start again...
The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses.
So, how to start over? Easy!
Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking).
Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass).
Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIRED:!:More on this later
This is extremely important(oh, this is after heat-up to 220*F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit).
Use your intake(the nose)to control the air flow and(concequently the heat).
Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful...
when the grate temp. drops 10*F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly.
Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker).
If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did.
Now, as I said, watch that temp.:!: It's the most important thing you do right now(besides drinking).Seriously:!::icon_pissed
O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire:!:
A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke:wink:
Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments:!:
Hope that helps and
SMOKE HAPPY
Stan aka Old School :mrgreen:
nolaman
is one Smokin' Farker
Sucking Brisket!
Hey, I too can feel your pain! Early last week, I mentioned to my wife I wanted to try a brisket AGAIN! I've been working on a couple of mods. for my chargriller. I made a larger charcoal basket at work the week before. Plus a couple of other ideas I found on a link to this site. Any how I came home Thurs. eve, the wife says"There is a surprise in the fridge for you"!I'm thinking some new kind of beer to try! I opened the door...:shock: The biggest brisket I ever had! She says "DON'T MESS IT UP'!:twisted: I'm :icon_sick A 12lb. packer, at 25 bucks, this is risky business...:roll: As John Wayne says "Some times a mans' gotta do, what a mans' gotta do"... I did my homework, studied the saved threads and posts. THANK YOU EVERYONE WHO CONTRIBUTES TO THIS SITE!..:eusa_clap:eusa_clap:eusa_clap:eusa_clap:eusa_clap YOU are a great bunch of people!!! As luck would have it, after 3x, it turned out good. Every body said it was great!! So hang in there!! You'll "git er done"! Pron soon to come, when I figer out how to attach pics.
HoDeDo
Babbling Farker
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo.
Deal?:twisted:
WannaBeBBQueen
is One Chatty Farker
wow there's a deal I'd like to ease drop on!!:biggrin:We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo.
JimDandysNYDan
is one Smokin' Farker
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo.
You've got yourself a deal Andy.....:mrgreen:
HoDeDo
Babbling Farker
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
:eusa_clap
Shane SAYS he cooked a good brisket...
WannaBeBBQueen
is One Chatty Farker
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
That would be Sayville Andy :biggrin:
Lake Dogs
Quintessential Chatty Farker
You guys crack me up, ALL of you! Good morning.
I agree with one of the guys earlier who said watch the fire like it's your job and you'll
get fired if it varies more than 12 degrees in any direction.
We made our first briskets a few weeks back. I used this as an opportunity to get a
new team member oriented to it. He was amazed at how quickly the temperature
could drop or spike in such a large cooker. He thought it was a "set it and forget it"
thing. *WRONG*. I keep it between 240 and 260 on the surface. We do get some
sittin' and drankin' time, but to do it right, we never leave it alone, and are constantly
facing and watching the temp gauges.
Try, try, try again.
In the mean time, enjoy the chili!
I agree with one of the guys earlier who said watch the fire like it's your job and you'll
get fired if it varies more than 12 degrees in any direction.
We made our first briskets a few weeks back. I used this as an opportunity to get a
new team member oriented to it. He was amazed at how quickly the temperature
could drop or spike in such a large cooker. He thought it was a "set it and forget it"
thing. *WRONG*. I keep it between 240 and 260 on the surface. We do get some
sittin' and drankin' time, but to do it right, we never leave it alone, and are constantly
facing and watching the temp gauges.
Try, try, try again.
In the mean time, enjoy the chili!
JimDandysNYDan
is one Smokin' Farker
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
I'll be at Sayville Andy....Good luck to you guys in Clarence....
BTW...All wasn't lost, I made chili with the God foresaken brisket. Wasn't that bad.
