ブタ
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 01-21-2012, 08:00 PM   #16
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

So the brisket is now resting. I cooked it to 190 and stuck a probe in it to assess 'softness.' It wasn't really like butter so I kept it on. Took it off at 199 (total cook time from 9am-7pm at ~250) and just sliced one little end off. It was pretty tough. Tasted great, but definitely not falling apart soft. Hmm, I'm not sure. Two thermometers registered 199 so it isn't a therm error.

Right now it's wrapped tight in foil at room temperature.

I will clarify this however, a thermometer probed did slide into the meat easily, but there was some resistance when I cut a few cheater slices off the end.
__________________
Weber Performer, 18.5" WSM, UDS.

Last edited by grilling24x7; 01-21-2012 at 08:22 PM..
grilling24x7 is offline   Reply With Quote


Unread 01-21-2012, 09:32 PM   #17
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Overall a success. I can't wait to eat more of it tomorrow. Here are some pics.

I'm guessing the brisket needed to be cooked in an aluminum tin or foiled early. The flat just doesn't have enough protective fat I guess.

__________________
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote


Unread 01-21-2012, 09:46 PM   #18
pigdog
Full Fledged Farker
 
pigdog's Avatar
 
Join Date: 01-15-10
Location: Cody WY
Downloads: 1
Uploads: 0
Default

Nice looking brisket bud. Looks to me like you nailed it without foiling.
pigdog is offline   Reply With Quote


Unread 01-21-2012, 10:21 PM   #19
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

I usually take both off at 200.
__________________
Michael
KCBS/PNWBA
Custom Engraved Wine Barrel Lids

"Hold on, if love is the answer you're home" - Daft Punk
NorthwestBBQ is offline   Reply With Quote


Unread 01-22-2012, 09:46 AM   #20
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Outstanding!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-23-2012, 01:00 PM   #21
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

everything was a big hit. I snapped this photo with my cell:

a loaded plate!
Attached Images
File Type: jpg porkontop7.jpg (139.8 KB, 41 views)
__________________
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote


Unread 01-23-2012, 01:04 PM   #22
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Nice work, brisket looks great, hard to get just a flat done perfectly for some reason. Love the plate pic, in particular the pulled pork sammie, CAN'T EVEN SEE THE BOTTOM OF THE ROLL LOL. Nice cook.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Unread 01-23-2012, 01:48 PM   #23
PatAttack
Babbling Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Downloads: 0
Uploads: 0
Default

Holy Fark!

Now that is my kind of plate!!
PatAttack is offline   Reply With Quote


Reply

Tags
brisket on bottom, pork on top, WSM

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Brisket and Pork Shoulder on my new Horizon 16" (w/Pics) The Smoke Q-talk 12 07-27-2011 03:18 PM
Smoked brisket and pulled pork tamales w/ tons of pics got14u Q-talk 8 04-18-2011 11:55 AM
Do you prefer the top or bottom IQ2 Q-talk 11 12-11-2010 06:53 AM
Brisket flat on top and Pork Butt on bottom? twisterbret Q-talk 20 06-05-2009 08:53 AM
Top or Bottom, and should I stick it...? CarrsvilleSmoker Q-talk 9 05-30-2008 08:13 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 07:45 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