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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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01-29-2011, 08:32 AM | #1 |
Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Brisket Smoking, Pit to Oven, Apple Juice/Coke Injection
Today I'm taking a stab at my first Brisket.
Injected with; 4 oz. Apple Juice mixed 50/50 with 4 0z. Coca-Cola Covered in; Nancy's Red River Dirt Watkins Garlic Powder Light Salt Black Pepper(Spice Island Indian Malabar Peppercorn) Foreman's Seasoning Zesty Italian(light Coat) Fat Cap Meat/FLAT Side AFTER overnight Marinade with Apple Juice/Coke injected and light Zesty Italian coated on the outside. On the PIT; Fat Cap up/POINT towards heat I started off with about 14 Charcoal Briquetts mixed with a handful of Hickory Chunks. Gets me to around 220. About an hour into I added a large Chuck of Oak on top my coals. |
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01-29-2011, 08:43 AM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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looks like a goos start, have fun!
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J Crunch |
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01-29-2011, 12:35 PM | #3 |
Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Is my camera adding a red tint to the pictures?
Alright after 5 hours on the pit smoking with Hickory Chips fire temp ranging between 225 to 275 it's now wrapped in foil and in the oven @ 215 for 3 hours. Internal Meat Temp was 160-165 before I wrapped it. |
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01-29-2011, 03:17 PM | #4 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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looks good so far
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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01-29-2011, 03:28 PM | #5 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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My mouth just started watering....
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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01-29-2011, 06:08 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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You sliced that puppy yet?
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-29-2011, 06:12 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Mouth watering....... need more prOn
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-29-2011, 06:30 PM | #8 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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very unique combo of ingredients and process...
how did you come up with this as the final plan for your first brisket ?
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-29-2011, 06:48 PM | #9 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I can't wait to hear/see how this one turned out. That's a very interesting and unusual flavor profile for brisket, how was it?
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-29-2011, 06:52 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I bet that's gonna be a jackload of taste right there! Looks good... and who cares about rules... It will probably be one of those briskets that as long as the BBQ Police aint there everyone will like. The end result is what counts.
This is a HOT brisket... not unlike video footage of two ladies sitting on a bench and holding hands, not sexually, just like friends you know, then a handsome man comes by and they all start discussing the weather... then he sits between them and they start comparing coupons, since he is like a bachelor, he often does not get all the great deals at the local grocer... so there he is... between two of the nicest ladies there are... conversing deeply with one lady, then the next, then the other, not even taking time to clean out the remnants of the last conversation... from his brain...and both ladies just take all that conversation, one after the other till neither can tell whose idea was whose.. then right as the moment presents itself he whips out his cash engorged wallet and tries to hand them both one of his business cards, but when he does this he mistakenly pulls out his bottle of nasal spray, which is both highly pressurized and warm from being in his pocket and the top pops off and because its the suspended type of nose spray it squirts in a huge and heavy set of dollops right on their laps. The ladies, of course, so that they do not make him feel too embarrassed, just let the tracts of wetness lay there... in a while those wet marks will simply either soak in or just trickle down.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 01-29-2011 at 07:18 PM.. |
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01-29-2011, 06:58 PM | #11 | |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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Quote:
Haha what the hell is that?
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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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01-29-2011, 07:01 PM | #12 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Donnie was just clarifying a point he and I were just discussing about unique briskets and unique situations one might encounter . we can move along ....all is good. looking forward to see how it turns out.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-29-2011, 07:04 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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can't wait to see the finished product.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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01-29-2011, 07:17 PM | #14 |
is one Smokin' Farker
Join Date: 01-04-10
Location: Indianapolis, IN
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I go all the way and inject mine with baked beans and coleslaw.
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01-29-2011, 08:11 PM | #15 | |
Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Quote:
Actually I had some other things to get done today and was thinking the Coke and Apple Juice would help speed things up a bit. I also used this thread for pointers; http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 Total Time: 5 Hours on the Pit, 4 hours in the Oven. Turned out good. I think next time I'll wrap it earlier. Lessons Learned; Must have ALL DAY to Cook. I think next time I'll start earlier, and cook it longer. The day got away from me and I pulled it a couple hours earlier than I wanted to. For my first Brisket I'm happy with the results. That's also my first Leg Quarters too. Neither the Chicken or the Brisket lasted very long. Not sure if the family was hungry, or it was just that good I'd also like to hear from anyone about when to add Sauce to a Brisket. I want to make a large amount of that Special Mix Sauce in the pictures for my Brisket. Folks were dipping the Brisket in that sauce like their life depended on it. Injected with; 4 oz. Apple Juice mixed 50/50 with 4 0z. Coca-Cola Covered in; Nancy's Red River Dirt Watkins Garlic Powder Light Salt Black Pepper(Spice Island Indian Malabar Peppercorn) Foreman's Seasoning Zesty Italian(light Coat) Fat Cap Meat/FLAT Side AFTER overnight Marinade with Apple Juice/Coke injected and light Zesty Italian coated on the outside. On the PIT; Fat Cap up/POINT towards heat I started off with about 14 Charcoal Briquetts mixed with a handful of Hickory Chunks. Gets me to around 220. Wrapped and into the Oven Done and Cut up I mix these to make a GREAT! Sweet & Tangy Sauce Had to throw some Leg Quarters on there too, added that mix sauce on three of them. |
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