拉猪肉
The BBQ BRETHREN FORUMS.


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
Old 04-03-2011, 09:12 PM   #16
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Default

Here is the finished product:


Pulled it at 185.


Probably could have/should have gone another hour.


It was just a 3 pounder.


It WAS tender, but had room for more.


Biggest compliment from the wife was that it wasn't too smokey.

Wife not happy with the taste of the meat itself (not the rub, etc). She asked if I would try a rump roast, instead. I told her chuck would be a better option.
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Old 04-03-2011, 09:25 PM   #17
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Default

Awesome job, bro!
__________________
Michael
NorthwestBBQ is offline   Reply With Quote


Old 04-03-2011, 09:29 PM   #18
Dallas Dan
is one Smokin' Farker
 
Join Date: 02-28-11
Location: Dallas, Texas
Default

Good job!
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
Dallas Dan is offline   Reply With Quote


Old 04-03-2011, 09:31 PM   #19
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

looks awesome!
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen
deepsouth is online now   Reply With Quote


Old 04-03-2011, 09:36 PM   #20
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Nice pron - looks like you're off to a great start. Did you like the taste?
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Old 04-03-2011, 09:47 PM   #21
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Default

Quote:
Originally Posted by gtr View Post
Nice pron - looks like you're off to a great start. Did you like the taste?
I DID like the taste. Nice mixture of the rub and mop; just hoping for a bit more tenderness next time.
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Thanks from:--->
Old 04-03-2011, 10:22 PM   #22
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Nicely done!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 04-03-2011, 10:26 PM   #23
txschutte
Quintessential Chatty Farker

 
txschutte's Avatar
 
Join Date: 08-02-07
Location: USA
Default

jeffsee, how did you determine that it was done cooking??

I'm sure you heard it before, but if you use a probe (thermometer probe, pocket thermo, ice pick, etc.) and you can slide the probe into the meat with little resistance at around 190* or so (like butta), you have achieved the tenderness you are searching for.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.



Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is online now   Reply With Quote


Old 04-03-2011, 11:04 PM   #24
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Default

Quote:
Originally Posted by txschutte View Post
jeffsee, how did you determine that it was done cooking??

I'm sure you heard it before, but if you use a probe (thermometer probe, pocket thermo, ice pick, etc.) and you can slide the probe into the meat with little resistance at around 190* or so (like butta), you have achieved the tenderness you are searching for.
Oh....I know. The usual problem occurred. My wife didn't want to wait an additional hour or so. Honestly, I nailed the taste. I will do the same method next time and just ignore her.
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Thanks from:--->
Old 04-03-2011, 11:06 PM   #25
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Default

Very nice!
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, 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 :)
Miss You, Marty! RIP
BobBrisket is online now   Reply With Quote


Old 04-03-2011, 11:10 PM   #26
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Default

Looking real good
__________________
Stumps XL Baby/UDS
BRBBQ is offline   Reply With Quote


Old 04-03-2011, 11:41 PM   #27
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Looks pretty good to me.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Old 04-04-2011, 04:51 PM   #28
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Default

Took the leftovers into school today. Set the crock pot on low for about three hours. English department had some and liked it. Gave the last of it to my students. They loved it-I might finally get the apple wood I've been having trouble locating.


Jeff See

Sent from my iPod touch using Tapatalk
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Old 04-04-2011, 04:55 PM   #29
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Default

Looks great and heck yeah...try a chuckie if she wants more beef flavor. You will not be disappointed!
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Reply

Tags
brisket, First Time, mop

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 50 03-30-2015 05:29 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do fireman_pete Q-talk 45 08-30-2010 10:39 AM
UDS Brisket PRON (my 1st brisket...done) KSims1868 Q-talk 16 05-10-2010 08:43 AM

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 05:13 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.