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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-11-2009, 06:04 PM | #1 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Brisket In a Drum.
Funk-o-matic approach. Briski ala drum. Needs some fine tuning on my part but was real good. I'm thinking that placing it on a pan, later in the cook, could have inhibited good smoke ring formation.
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Tom |
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10-11-2009, 06:06 PM | #2 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Oh man that looks good. Makes the stuff I'm cooking look sad.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-11-2009, 06:10 PM | #3 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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wow that's some bark!
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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10-11-2009, 06:19 PM | #4 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Tom |
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10-11-2009, 06:31 PM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Very nice!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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10-11-2009, 06:33 PM | #6 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Nice brisket Leanza!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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10-11-2009, 06:46 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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In my dreams once I cooked a brisket that looked like that...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-11-2009, 06:49 PM | #8 |
is one Smokin' Farker
Join Date: 08-06-09
Location: greensboro, nc
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Wonderful job....I bet it was real tasty!
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10-11-2009, 06:50 PM | #9 |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Very nice bark and juicy too. Sure can't complain about that brisket, it looks great!
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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10-12-2009, 02:20 AM | #10 |
Knows what a fatty is.
Join Date: 05-25-09
Location: Des Moines Iowa
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looks super! since the smoke ring forms at the beginning of the cook, the pan probably did not effect your ring, but that is some great looking meat, ring or not.
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UDS, Chargriller w/sfb,half a Webber cuz the lids on my barrel, and my third Meco |
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10-12-2009, 02:36 AM | #11 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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looks awesome!
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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10-12-2009, 02:40 AM | #12 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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That's beautiful...... I'd hit that briskie fo' sho!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-12-2009, 04:39 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice bark on that brisket!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-12-2009, 07:39 AM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks just right!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-12-2009, 08:08 AM | #15 |
Knows what a fatty is.
Join Date: 07-01-09
Location: South Riding, VA
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Leanza, you are a lot like me. Its too hard to try and separate the point from the flat so I just slice through them both too! When its cooked just right, which way you slice the grain doesn't seem to matter anyway.
Are there any good posts around that show how to find and then cut down that fat line after its cooked?
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www.facebook.com/smokisporkis - UDS, Bandera, ECB |
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