The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-27-2010, 02:26 PM   #1
fireman_pete
Full Fledged Farker
 
Join Date: 11-28-07
Location: Temecula, CA
Downloads: 0
Uploads: 0
Default Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do

Hi All,

We have been asked to be part of an informal BBQ Contest in October. One of the items that want us to cook is Beef Brisket. Ok, no problem.

However, we only have 2 hours to cook (+ 1 hour to prep) and only have a charcoal grill to use.

what would you do?

We were thinking cut the brisket into steaks, and try cubbing the point for quick burnt ends and Brisket Steak?

Looking for all the crazy ideas and suggestions.

Thanks

Pete
fireman_pete is offline   Reply With Quote


Unread 08-27-2010, 02:27 PM   #2
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Politely decline.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 08-27-2010, 02:28 PM   #3
jimmyinsd
Full Fledged Farker
 
Join Date: 05-11-10
Location: Twin Brooks, SD
Downloads: 0
Uploads: 0
Default

with that time frame, hot dogs.....
__________________
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.
jimmyinsd is offline   Reply With Quote


Unread 08-27-2010, 02:30 PM   #4
fireman_pete
Full Fledged Farker
 
Join Date: 11-28-07
Location: Temecula, CA
Downloads: 0
Uploads: 0
Default

I know, I know. I am still hoping they made a mistake and give us a Tri-Tip. That is what we did last year.

However, I forgot to mention that this informal contest is in Vegas, and has $25K in prize money :-)

We will also be cooking chicken, sausage and pork tenderloin!
fireman_pete is offline   Reply With Quote


Unread 08-27-2010, 02:34 PM   #5
cgwaite
Full Fledged Farker

 
cgwaite's Avatar
 
Join Date: 12-03-08
Location: Mishawaka, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
Politely decline.
I fully agree! I would let them know exactly why, too!
__________________
1 - 22.5 One Touch Platinum - Brick Red
1 - 22.5 WSM
KCBS Member #52009
GLBBQA Member #10074
Certified MOINK Baller
cgwaite is offline   Reply With Quote


Unread 08-27-2010, 02:35 PM   #6
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I have never known of a brisket that can be done in 2 hrs, looking forward to hearing the ideas.
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 08-27-2010, 02:38 PM   #7
jlondon
On the road to being a farker
 
Join Date: 02-17-09
Location: Potomac, MD
Downloads: 0
Uploads: 0
Default

I agree with Bigmista and cgwaite. Why play along with rules set-up for failure?
jlondon is offline   Reply With Quote


Unread 08-27-2010, 02:49 PM   #8
jimmyinsd
Full Fledged Farker
 
Join Date: 05-11-10
Location: Twin Brooks, SD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fireman_pete View Post
I know, I know. I am still hoping they made a mistake and give us a Tri-Tip. That is what we did last year.

However, I forgot to mention that this informal contest is in Vegas, and has $25K in prize money :-)

We will also be cooking chicken, sausage and pork tenderloin!

well since you put it that way... what about injections and super hot and fast? i have never done one this way, but many on here have talked about experimenting and have had success. (although i dont remember them coming off that quickly)
__________________
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.
jimmyinsd is offline   Reply With Quote


Unread 08-27-2010, 02:52 PM   #9
fireman_pete
Full Fledged Farker
 
Join Date: 11-28-07
Location: Temecula, CA
Downloads: 0
Uploads: 0
Default

I have some ideas and was going to play this weekend, but wanted some input and ideas from the Brethren!

Quote:
Originally Posted by jimmyinsd View Post
well since you put it that way... what about injections and super hot and fast? i have never done one this way, but many on here have talked about experimenting and have had success. (although i dont remember them coming off that quickly)
fireman_pete is offline   Reply With Quote


Unread 08-27-2010, 02:55 PM   #10
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

If you chopped up the flat and point into let's say, 1.5-2" cubes, you guys think you could get at least some kind of burnt end in the full two hours maybe either indirect or on a REALLY hot smoker? I'm curious as to whether a 2x2" inch brisket cube could be done that fast. Otherwise, I have no idea how to do a whole packer or even a flat in only 2 hours.
Bob
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is online now   Reply With Quote


Unread 08-27-2010, 02:56 PM   #11
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 08-27-2010, 02:56 PM   #12
HawgHeaven
On the road to being a farker
 
Join Date: 08-17-08
Location: Newark, DE
Downloads: 0
Uploads: 0
Default

Are they supplying everything? Meat, charcoal, grill, etc?
__________________
Pop-Pop Phil
[I][COLOR=purple]Klose Backyard Chef[/COLOR][/I]
[I][COLOR=purple]18.5" WSM[/COLOR][/I]
[I][COLOR=purple]Numerous Weber kettles[/COLOR][/I]

Hawg Heaven Smokin' BBQ
[URL]http://www.hhsbbq.com[/URL]

Super, ultra-fast [B][I][U][COLOR=darkorange]ORANGE [/COLOR][/U][/I][/B]Thermapen
HawgHeaven is offline   Reply With Quote


Unread 08-27-2010, 03:02 PM   #13
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Maybe they are using it as a quik fire pilot for next years Pitmasters.

OK teams you have 2 hrs to cook a brisket.
If you fail to cook a wonderful tender brisket you have to pack your pit and go home.
Good smoking luck
1FUNVET is offline   Reply With Quote


Unread 08-27-2010, 03:05 PM   #14
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1FUNVET View Post
Maybe they are using it as a quik fire pilot for next years Pitmasters.

OK teams you have 2 hrs to cook a brisket.
If you fail to cook a wonderful tender brisket you have to pack your pit and go home.
Good smoking luck
That's funny right there....
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 08-27-2010, 03:11 PM   #15
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

seriousely, do they know what a brisket is ? maybe wrap in foil and cook at 500 deg ? will come out mushy, just the way they like it.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
12 lbs. brisket in 4 hours Skidder Q-talk 27 12-05-2011 07:36 AM
My First Brisket-6 Hours in! Goldflinger Q-talk 5 09-26-2011 09:14 AM
What 10 Hours @ 235 Will Get You In A Brisket btcg Q-talk 80 01-26-2011 07:48 PM
brisket 8 hours in a cooler??? boogiesnap Q-talk 6 08-31-2010 11:50 PM
9+ Hours = 3.5lb brisket? Smoothsmoke Q-talk 24 01-24-2010 09:26 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:00 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts