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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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02-18-2013, 06:15 AM | #31 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Thirdeye and I had this problem... solved by doing two things... .. smoke at 200 or under for like 2 hours.... then ramp it up. Shorter if your meat is room temp when you put it in. I also add seasalt in my rub. Of course now that I use a UDS... I am struggling to teak it to get that smoke ring again. I may need to smoke lower in the uds cuz its closer to the fire. I don't know.
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02-18-2013, 06:20 AM | #32 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Incredible shotz... look like Angelos BBQ and nothing in this shot says anything but Texas Style Brisket. Who needs Kansas City BS?
[quote Worcestershire, Dirty D and old #2 brisket rub 1h 30min in Wrapped after 3h After hold [/quote] |
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Thanks from:---> |
02-18-2013, 06:26 AM | #33 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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YUM YUM. Looks mighty fine
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02-18-2013, 09:53 AM | #34 |
Full Fledged Farker
Join Date: 10-20-10
Location: Lowcountry SC
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Nice and moist. I will take moist over a smoke ring anyday.
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02-18-2013, 10:05 AM | #35 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Quote:
So, when using my UDS's, I went to Cherry Chunks for Brisket. Give it a shot, you'll see more of a ring. |
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02-18-2013, 11:02 AM | #36 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
There is no separate appearance score in IBCA but it is taken into consideration and you are right - a smoke ring always gets noticed. |
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02-18-2013, 07:03 PM | #37 |
Knows what a fatty is.
Join Date: 11-07-12
Location: Leesburg, OH
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That looks really yummy!
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02-18-2013, 08:30 PM | #38 | ||
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
Thx brotha, no diffuser just HnF over the coals Quote:
I was at a comp with my family and some other comp folks all loving the brisket and some keith stone drunk came up to my tent and was just doggin me about my faint smoke ring he was appalled or something he wouldn't even try it, his women was just as bad. You know on pitmaster when that drunk goes poking at Johnny Trigg, I got like Johnny shortly after him ramballing. They seem to think a 1/4 smoke ring really makes a difference, I remember having a better ring using cherry when I first started doing briskets I think you just made me come full circle THx brotha
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Pitmaker Magnum Snipper * UDS* Copper Kettle Last edited by AustinKnight; 02-18-2013 at 11:53 PM.. |
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02-18-2013, 09:20 PM | #39 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Best part of a brisket if you ask me or any Texan that loves them some peppery smokey fatty beefy brisket. Anyone know one?
The idiot that came over bothering you, ya shoulda stuck a foot in his arse. I had a drunk baffoon come over and try take over my chicken prep and "show me something" because "he has cooked In the rodeo" at my last comp. I almost tied his fatt butt in a knot when he tore one of my breast skins. I got real pissed at that point and said a few choice words and demanded he leave my site and never return. He was just shiggin! Good thing I switch out all my rub bottles and marinades. He probably actually thinks I'm Cookin my chicken with McCormick garlic, chile and cumin! Amd marinade in texas pepper jelly rib candy Lol we got 3rd again he didn't place again. Brisket looks aweeesuuuum! |
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02-18-2013, 10:35 PM | #40 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I cooked my last brisket on the UDS at 300 Fat cap down,I do 50/50 ksalt & course grind wrap at 4 hrs in BP. Not that it matters except for apearance but I get a good ring
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-18-2013, 10:50 PM | #41 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have to say, I don't much care for celery salt in my rub anymore. I used to use it, a lot, then less, than even less and then none, and that was the right amount for me. I tell folks that if they wanted a ring, they shoulda got married. I smoke meat, sometimes there is a smoke ring, sometimes not.
I would not walk away from that point, for sure.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-18-2013, 11:27 PM | #42 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
The scary SOB( I do feed the beast as well) Good looking brisket, your my boy Blu that is a perty ring, I'm almost out of my dirty d rub and have been writing down the amount of ksalt on every batch, so I'm upin the dosage on the next one. I still want to try celery seed like Q-Dat has mentioned in some past post I know it's my salt amount though.
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Pitmaker Magnum Snipper * UDS* Copper Kettle Last edited by AustinKnight; 02-18-2013 at 11:47 PM.. |
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02-18-2013, 11:43 PM | #43 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I cloooooose myyyyy eyes... only for a moment... then the moment's gone. You're his boy, Blu. You're his boy!
Great looking brisket mang, smoke rings are overrated.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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02-18-2013, 11:45 PM | #44 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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NIce lol I had to do it
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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02-18-2013, 11:48 PM | #45 | |
On the road to being a farker
Join Date: 06-19-12
Location: Houston, Texas
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