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 02-13-2013, 08:11 PM   #16
DubfromGA
is one Smokin' Farker
 
Join Date: 01-08-13
Location: Georgia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dockman View Post
Thank you for clearing up all the comments. Would love to try a easy marinate so any suggestions would be great.
Some of the best briskets I've tasted were made without any marinade. The two absolute worst briskets I've tasted did use some type of marinade.
DubfromGA is offline   Reply With Quote


Unread 02-13-2013, 08:20 PM   #17
TheJackal
Full Fledged Farker

 
TheJackal's Avatar
 
Join Date: 09-14-09
Location: Flemington, NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I nominate Landarc for Secretary of 'Splaining Things.
lol. I second.
__________________
Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ
Yoder YS640
BBQ Guru Onyx
TheJackal is offline   Reply With Quote


Unread 02-13-2013, 08:27 PM   #18
Dockman
Got Wood.
 
Dockman's Avatar
 
Join Date: 01-25-13
Location: Climax Springs, Mo
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NickyG View Post
Where did you get it from?
Sam's club
__________________
Still trying!
Dockman is offline   Reply With Quote


Unread 02-13-2013, 08:32 PM   #19
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

Dockman,try the brisket in my signature!
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-13-2013, 10:29 PM   #20
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I don't marinade, or inject (unless I am messing around with competition techniques). But, if you simply must, use beef broth and the rub you are going to cook with. Just heat up a couple of cups of no salt or low salt beef broth, add in two tablespoons of rub. Cool completely and then marinate brisket in that overnight. It will add a little flavor, not much else. But, it won't screw anything up either.

Twas me, I would just rub it up tomorrow an hour before the cook.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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


Unread 02-13-2013, 10:34 PM   #21
Tommyboy48
Full Fledged Farker

 
Tommyboy48's Avatar
 
Join Date: 02-28-12
Location: Champaign, IL
Downloads: 0
Uploads: 0
Default

If you want to marinade...just inject, rub and throw that puppy on the smoker. No need to complicate the process.
__________________
Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven
Tommyboy48 is offline   Reply With Quote


Unread 02-14-2013, 07:25 AM   #22
Dockman
Got Wood.
 
Dockman's Avatar
 
Join Date: 01-25-13
Location: Climax Springs, Mo
Downloads: 0
Uploads: 0
Default

Thanks everyone for the help! I will be smoking this bad boy Saturday and will just use a rub. I'll post up some pictures with my results.
__________________
Still trying!
Dockman is offline   Reply With Quote


Unread 02-14-2013, 07:29 AM   #23
Dockman
Got Wood.
 
Dockman's Avatar
 
Join Date: 01-25-13
Location: Climax Springs, Mo
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BayoustateBBQ View Post
Dockman,try the brisket in my signature!
I have used this method in the past twice once was great and once was not! Could have been one was prime and other was choice? That is something I have never paid attention to but will from now on.
__________________
Still trying!
Dockman is offline   Reply With Quote


Unread 02-14-2013, 08:06 AM   #24
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Do keep trying. I also highly recommend taking notes about what you do including prep, rub recipe, smoking wood, cooker temperature and so on. I always finish with comments on the results and what I would do differently next time.

I also suggest not to overcomplicate this. I rub my brisket (Raichlen's coffee rub) and put it on the cooker after I get it fired up. And I get good results.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Thanks from:--->
Unread 02-15-2013, 12:18 PM   #25
Dockman
Got Wood.
 
Dockman's Avatar
 
Join Date: 01-25-13
Location: Climax Springs, Mo
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HankB View Post
Do keep trying. I also highly recommend taking notes about what you do including prep, rub recipe, smoking wood, cooker temperature and so on. I always finish with comments on the results and what I would do differently next time.

I also suggest not to overcomplicate this. I rub my brisket (Raichlen's coffee rub) and put it on the cooker after I get it fired up. And I get good results.
Just like my drag boat racing days "need to keep records" I will do it!
__________________
Still trying!
Dockman is offline   Reply With Quote


Unread 02-15-2013, 12:54 PM   #26
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Dont marinade prime. Use the KISS priciple- keep it simple Put on your rub let it si for several hours or overnight. Put it on smoker when you see the blue smoke asnd cook between 225-250 Dont put on too much woodlet us know how things turn out
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 02-15-2013, 12:58 PM   #27
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dockman View Post
I have used this method in the past twice once was great and once was not! Could have been one was prime and other was choice? That is something I have never paid attention to but will from now on.
hahahaha mine was a select grade and it still turned out awesome. Had a huge hard fat cap onit. I must have cut off a few pounds of hard fat.
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-15-2013, 01:01 PM   #28
BayoustateBBQ
On the road to being a farker
 
Join Date: 01-25-13
Location: Loseianna (LA)
Downloads: 0
Uploads: 0
Default

I would say deffinantly say marinade and inject your lower grades of choice. keep in mind you can have 10 choice briskets and they are not all the same. That's where "you know what you're looking for" really helps.
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
[/SIZE]
BayoustateBBQ is offline   Reply With Quote


Unread 02-15-2013, 02:09 PM   #29
AustinKnight
is One Chatty Farker

 
AustinKnight's Avatar
 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default

Prime is something you work up to it's not the same as others unless its mislabeled, do a few select then a lot of choice moving along to CAB prime. I don't know why people go heavy with a sit in marinade I would be looking at a injection over that, most of these fakers know what there talking about on here they've done the leg work, but this world is based on ideas so best of luck brotha on this horse of a different color will be watching..
__________________
|HOOK'EM UDS|MINI UDS|22.5 WEBER PERF|B&B|OAK & PECAN|DIGIQ|TW8060|THERMAPEN ORANGE|Char-Griller Akorn|Thin Blue Smokery|
AustinKnight is offline   Reply With Quote


Unread 02-15-2013, 02:56 PM   #30
Noob
On the road to being a farker
 
Noob's Avatar
 
Join Date: 02-08-13
Location: San Benito, TX
Downloads: 0
Uploads: 0
Default

That is a great price for prime...where did u get it?


Nevermind, didn't see there was a 2nd page to this thread
__________________
NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket
Noob is offline   Reply With Quote


Reply

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 02:23 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