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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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Old 09-25-2010, 01:44 PM   #31
demax77
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Great thread!!! Absorbing all this shared knowledge..Thanks!!
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Old 09-25-2010, 02:07 PM   #32
Two Bears
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Join Date: 09-15-10
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Quote:
Originally Posted by Old Smoke View Post
What they ^^^^^^^^^^^ said..... Great info.


Since I don't BBQ daily, I have started recording info before, during, and after my cooks, in a log. I use a spiral bound notebook. This helps me remember and make adjustments on future cooks.

!!

Great advice, I started doing this in mid summer and that was the best thing I did since I am pretty sure I suffer from CRS ( thats what my wife tells me ). After doing several cooks this summer and recording everything I went to my first BBQ contest in August and everything went like clock work... wel except for the not winning thing but that is another subject


This is a good thread, Thanks
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Old 09-26-2010, 01:43 PM   #33
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Yesterday, I did some further experimentation on beef. I picked up another chucky while they were still on sale and a small 3 pound brisket flat that was on special for $.99 a pound.

I injected the brisket with the same injection as the previous chuckies but with one change based on my wife's comments about the previous version.

I injected the chucky with a 50/50 mix of Campbell's beef consomme and Stubbs beef marinade and a little cumin and white pepper.

I cooked them hot and fast until the brisket reached 207 F and then put them in a cooler to rest for a few hours.







I was expecting the brisket to be dry, but it all turned out to be very moist. I liked the flavor of both but my wife kept asking "What is that flavor in the chucky?" She said she liked the flavor of the chucky but preferred the brisket. So, it looks like Snubbs beef marinade is off my ingredients list.
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3-2-1, brisket, chicken, foil, pork, practice, ribs, uds

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