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 03-03-2013, 07:32 PM   #16
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

If you can get small briskets like that again, and if you like them pulled like that, you'll love this. Smoke em till 160 internal, the. Throw it In a crockpot and pour a small bottle of pace medium picante over it, cook on high till it pulls, usually around 6 more hrs. Freakin awesome! One of my favorite meals, the picante gravy is out of this world on some Alton brown mashed potatoes. Rich and creamy, oh lord I know what I'm Cookin for dinner tomorrow.

Add bout 2 cups of beef broth and some chopped onions To the picante for extra gravy (different cook)

Leftovers, yum smoky beefy pulled brisket and fantabulous gravy

And that's what I do with small on sale briskets.
jmoney7269 is offline   Reply With Quote


Thanks from:--->
Unread 03-03-2013, 07:41 PM   #17
frognot
Babbling Farker

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HankB View Post
Never waste a piece of meat. Make chili or beef stew or something like that.
I've been freezing left over chunks of meat, brisket, steak, etc. and cubing them up & adding to my chili, which is usually made using ground venison. It adds a li'l extra taste & texture & have been real pleased with the results.

Had about a pound of leftover tri-tip & added it to my last batch of chili & it was mighty tasty!
__________________
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen

Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers


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


Thanks to N8man & NorthwestBBQ for the custom avatars!

(\__/)
(='.'=)
(")_(") "Hang in there Dan Chambers!"
frognot is offline   Reply With Quote


Thanks from:--->
Unread 03-06-2013, 07:08 AM   #18
jgdusc
Got Wood.
 
Join Date: 12-10-12
Location: Gilbert SC
Downloads: 0
Uploads: 0
Default

Sorry for being absent guys. Out of town at trade show.

Landarc - by undercooked you mean to low of a temp? or I should have left in on longer? Just want to be clear about my next endeavor. BTW, please feel free to hijack any of my threads. It was understood that title begs for a little ...


I thought about just letting it go longer in oven to see what would happed, but I had tipped a few and was heading down hill fast. I couldn't see it getting any better.


I thought about increasing the temp on the next one. I just wanted to make sure it got plenty of smoke time. Whats the best temp?


So increasing the temp and not wrapping? Or putting in a pan to "braise" and little? Just not sure if you supposed to cover the pan or leave open.

I did enjoy the brisket even though I was pretty sure it was overcooked. I like it like that. There is a BBQ place here in town that serves it shredded like that and I love it. I have been putting on a little tortillia with some sour cream, fresh lime, and salsa. Freakin good.

Jmoney - that stuff looks great. Will defintely give it a try. I have one more left in the freezer.

Thanks for helping learn!
__________________
2 LBGE,SBGE/36" Stainless gasser(The BGE Grilling Center),Stoker wifi,iGrill,Thermapen
jgdusc 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 06:36 PM.


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