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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.


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Unread 03-03-2011, 02:55 PM   #16
landarc
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Hmmm, that looks pretty good from here
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Unread 03-03-2011, 04:26 PM   #17
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Hale Yayuh!!!
Looks good from here too!

NICE first brisky!!!
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Unread 03-03-2011, 07:37 PM   #18
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Looks great to me! How did you feel about the butcher paper wrap?

Did it come out like you wanted it to?
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Unread 03-03-2011, 10:49 PM   #19
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Quote:
Originally Posted by Q-Dat View Post
Looks great to me! How did you feel about the butcher paper wrap?

Did it come out like you wanted it to?
It turned out good..My wife says I'm my worst critic because I thought it was dry but she said it wasn't. Just got to a place where I could post so I'll let you be the judge. I was real happy with the smoke ring and flavor profile and most of the slices, but the few dry slices aggravated me.

Btw, I will wrap everything in butcher paper from now on, whether resting or pressing through a stall.



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Unread 03-03-2011, 10:54 PM   #20
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Nice work - looks fantastic
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Unread 03-03-2011, 11:18 PM   #21
Q-Dat
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Awesome Smoke Ring!

Wish my first Brisket looked that good!
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Unread 03-04-2011, 01:30 AM   #22
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Looks tasty! Good job.
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Unread 03-04-2011, 07:52 AM   #23
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Quote:
Originally Posted by kbraun228 View Post
Hi all! I've been looking everywhere for a choice brisket packer, but with no luck..Had to settle on a CAB flat from Sam's,Thanks in advance bro's.
Sorry for the hijack...but I thought CAB(certified angus beef) was a grade a bit above just plain choice. I'm confused as to why you had to "settle" on CAB
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Unread 03-04-2011, 09:19 AM   #24
kbraun228
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Quote:
Originally Posted by Ribbin' Randy View Post
Sorry for the hijack...but I thought CAB(certified angus beef) was a grade a bit above just plain choice. I'm confused as to why you had to "settle" on CAB
Wanted a whole brisket, had to settle with just a flat. Definitely not complaining that it was CAB.


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Unread 03-04-2011, 09:40 AM   #25
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STILL looks good to me!

INCREDIBLE smoke ring!!
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Unread 03-04-2011, 10:14 AM   #26
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yeah, that didn't suck. Looks really good.
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Unread 03-04-2011, 12:03 PM   #27
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That's an amazing smoke ring! My first brisket will be this weekend on my BGE. I hope it's as good as that!
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Unread 03-04-2011, 12:09 PM   #28
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Quote:
Originally Posted by kbraun228 View Post
Hi all! I've been looking everywhere for a choice brisket packer, but with no luck..Had to settle on a CAB flat from Sam's, but everything I've been reading tells me that I may have a hard time keeping it from drying out. My plan is to cook it low and slow on the Lang 84, over pecan, with a combo of Kosmo's beef injection and the Plowboy's Bovine Bold as my rub. I'm leaning towards fat cap down, but am open to fat cap up in case it might help with the moisture content and the reverse flow offset will protect from flames anyway. I do plan to try the butcher paper wrap at 170, after reading so many posts by Funk and others. Anyways, I'm looking for any suggestions so as to not dry out a $40 piece of meat!

Thanks in advance bro's.
Please do not do the paper wrap.. I do not want to be blamed for the other problems that will contribute to a dried out brisket. You have a lot of strikes against you.

Hold it... why is a flat costing you 40 bucks... like CAB means anything to justify its cost anyway.
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Unread 03-04-2011, 12:20 PM   #29
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I am curious to hear what the strikes are against his process. I may be making the same mistakes.
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Unread 03-04-2011, 02:37 PM   #30
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I just want to reach into that pron and grap that tasty looking chunk. mmmmmmmm, looks good!
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