Basic Brisket Tutorial (pron heavy) - Page 7

dmaurer · 08-19-2009, 08:33 PM

Awesome tutorial. Can't wait to try some brisket.

gtsum · 08-19-2009, 11:32 PM

the best brisket how to with pics I have seen yet..nicely done!

Lake Dogs · 08-20-2009, 06:26 AM

It seems we have a chorus, of which I'm one; GREAT TUTORIAL. The pics really helped!

rksylves · 08-20-2009, 06:51 AM

Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!!

I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat.

BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!!

Russ

bigabyte · 12-09-2009, 11:34 AM

Hey! What the???

THAT DARNED SQUIRREL!!!

NorthwestBBQ · 12-09-2009, 11:47 AM

Quote:

Originally Posted by bigabyte

Hey! What the???

THAT DARNED SQUIRREL!!!

Six squirrels in one post? The squirrel society tells us that the squirrel is a comedy tool that should not be overused my friend...

Nice tutorial by the way...

BlkJeep · 12-09-2009, 03:06 PM

BOOKMARKED!!!! Thanks. Learned more in the first page of this post than watching two full episodes of Pit Masters!! LOL

TnBob · 12-09-2009, 04:25 PM

Thanks for posting this Chris. Gonna try one of these suckers this weekend. I'm Hungry.

bacardi2001 · 12-09-2009, 07:00 PM

can you seperate the point and the flat before cooking?

NorthwestBBQ · 12-09-2009, 07:01 PM

Jay Bird · 12-09-2009, 07:09 PM

A most enlightening explanation & school on brisket. Many thanks!

bigabyte · 12-09-2009, 09:15 PM

Quote:

Originally Posted by bacardi2001

can you seperate the point and the flat before cooking?

Sure can.

Boat-n-BBQ · 12-09-2009, 10:57 PM

Wow Chris,

This is hands down the best brisket tutorial I have seen!!! I have done a lot of reading and research and have never found this much good info on brisket in one spot. You have to look all over to come up with the info contained in your post. From now on when folks ask me how to do a brisket I'll just show them your post..

Thanks for taking the time to put this together!!!

bigabyte · 12-10-2009, 07:50 AM

There! I think my 22LR took care of those pesky rodents!

palmcoastbob · 12-10-2009, 08:18 AM

Thanks a bunch! I've cooked half a dozen or so briskets over the years and never been happy with any of them. Now I see I've never near about got one done enough. Youve insired me to give it another shot. Thanks

12-09-2009, 11:34 AM	#95
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Hey! What the??? THAT DARNED SQUIRREL!!! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-09-2009, 03:06 PM	#97
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	BOOKMARKED!!!! Thanks. Learned more in the first page of this post than watching two full episodes of Pit Masters!! LOL __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

12-09-2009, 07:01 PM	#100
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	yes. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

12-09-2009, 10:57 PM	#103
Boat-n-BBQ Full Fledged Farker Join Date: 12-06-09 Location: Marietta, GA Downloads: 0 Uploads: 0	Wow Chris, This is hands down the best brisket tutorial I have seen!!! I have done a lot of reading and research and have never found this much good info on brisket in one spot. You have to look all over to come up with the info contained in your post. From now on when folks ask me how to do a brisket I'll just show them your post.. Thanks for taking the time to put this together!!! __________________ Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ

12-10-2009, 07:50 AM	#104
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	There! I think my 22LR took care of those pesky rodents! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

08-19-2009, 08:33 PM	#91
dmaurer Is lookin for wood to cook with. Join Date: 08-05-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Awesome tutorial. Can't wait to try some brisket.

08-19-2009, 11:32 PM	#92
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	the best brisket how to with pics I have seen yet..nicely done!

08-20-2009, 06:26 AM	#93
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	It seems we have a chorus, of which I'm one; GREAT TUTORIAL. The pics really helped!

08-20-2009, 06:51 AM	#94
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!! I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat. BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!! Russ

12-09-2009, 04:25 PM	#98
TnBob Is lookin for wood to cook with. Join Date: 12-01-09 Location: Brighton, TN Downloads: 0 Uploads: 0	Thanks for posting this Chris. Gonna try one of these suckers this weekend. I'm Hungry.

12-09-2009, 07:00 PM	#99
bacardi2001 Full Fledged Farker Join Date: 09-30-08 Location: pacoima, california Downloads: 0 Uploads: 0	can you seperate the point and the flat before cooking?

12-09-2009, 07:09 PM	#101
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	A most enlightening explanation & school on brisket. Many thanks!

12-10-2009, 08:18 AM	#105
palmcoastbob Knows what a fatty is. Join Date: 07-13-09 Location: Palm Coast, Florida Downloads: 0 Uploads: 0	Thanks a bunch! I've cooked half a dozen or so briskets over the years and never been happy with any of them. Now I see I've never near about got one done enough. Youve insired me to give it another shot. Thanks

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