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 06-13-2013, 02:45 PM   #1
kds9547
Take a breath!

 
kds9547's Avatar
 
Join Date: 09-18-12
Location: Lugoff, SC
Downloads: 0
Uploads: 0
Default So I decided to try a brisket...

Haven't cooked one before but when I went in Sams Monday they had some so I picked one up. Did not inject just put a rub on. Threw on the WSM at 225 and wrapped at 145 IT. Pulled at 195 IT and let it rest in the microwave for 2 hours. It was really moist but the bark wasnt what I hoped for. I think I will not wrap next time and see if it is any better. Still pretty good though. Made some awesome sandwiches with leftovers yesterday.
Attached Images
File Type: jpg brisket 003.jpg (113.4 KB, 280 views)
File Type: jpg brisket 005.jpg (117.2 KB, 278 views)
File Type: jpg brisket 009.jpg (69.0 KB, 279 views)
File Type: jpg brisket 013.jpg (76.3 KB, 280 views)
__________________
LBGE, 22.5 WSM, 14.5 WSM, Backwoods Chubby, 26.75 OTG, Weber Performer, Ultra fast Packer green Thermapen, American flag Thermapen
kds9547 is online now   Reply With Quote


Unread 06-13-2013, 02:47 PM   #2
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

looks good!
DownHomeQue is offline   Reply With Quote


Unread 06-13-2013, 02:52 PM   #3
landarc
somebody shut me the fark up.

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

Nice, but, you can get more bark and still wrap. Work with appearance over internal temperatures. To get a better bark, cook unwrapped until the bark is set and dark, almost to the color you want it to be when done. Then wrap and cook until probe tender. You will get a darker, better built bark that way.
__________________
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


Thanks from: --->
Unread 06-13-2013, 02:53 PM   #4
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

That looks really good - great job.

I tend to take my briskets to 165 before I wrap and I start probing at 198 - most go to 200 to 205.
John Bowen is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 02:55 PM   #5
GrillsGoneWild
Full Fledged Farker
 
Join Date: 08-30-10
Location: Rockwall, TX
Downloads: 0
Uploads: 0
Default

^^^ What landarc said. You wrapped at 145 and to get the bark set is going to be more around 165-175.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 03:20 PM   #6
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

It always surprizes me how quick it is to get to 140 -45 and how long it takes to go from 145 to 165. My briskets tend to camp out around 150 or so.
John Bowen is offline   Reply With Quote


Unread 06-13-2013, 03:24 PM   #7
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Nice, but, you can get more bark and still wrap. Work with appearance over internal temperatures. To get a better bark, cook unwrapped until the bark is set and dark, almost to the color you want it to be when done. Then wrap and cook until probe tender. You will get a darker, better built bark that way.
Yep! I never wrap based in internal temp. I wait for the bark to be the color that I like. You bark is very light in color because it was wrapped too soon.

BTW, sharpen your knife!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 03:33 PM   #8
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Welcome to club brisket.
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

Cheers.Titch
AussieTitch is online now   Reply With Quote


Thanks from:--->
Unread 06-13-2013, 03:38 PM   #9
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Brisket?
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 10:48 AM   #10
Grimm5577
Full Fledged Farker
 
Join Date: 08-09-12
Location: Bucks County, PA
Downloads: 0
Uploads: 0
Default

bark looks like it was only getting smoke for 3 or 4 hours. I agree with everyone above about wrapping too soon. Also what type of wood were you using?
Grimm5577 is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 11:17 AM   #11
gruene smoke
Got Wood.
 
Join Date: 04-02-12
Location: New Braunfels, TX
Downloads: 0
Uploads: 0
Default

agree that you wrapped too soon also, for better bark you can use butcher paper to wrap instead of foil
gruene smoke is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 11:44 AM   #12
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

You wrapped way too soon.
luke duke is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 12:13 PM   #13
jrickus
Got Wood.
 
jrickus's Avatar
 
Join Date: 07-10-12
Location: Bluff City TN
Downloads: 0
Uploads: 0
Default

Nice smoke ring! I was thinking of cooking a brisket for fathers day. I found this thread informative and will be testing the advice on Sunday.
http://s1277.photobucket.com/user/jrickus/story/73765
__________________
Custom Built 60 Gallon offset.
jrickus is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 04:55 PM   #14
Mr LowNSlow
Found some matches.
 
Join Date: 06-10-12
Location: Palo Alto, CA
Downloads: 0
Uploads: 0
Default

Thats just ht eflat right? I can get the smoke ring easy, but my brisket always dries out really quick.. I don't wrap.
Mr LowNSlow is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 08:03 PM   #15
northernrescue3321
Knows what a fatty is.
 
Join Date: 06-03-13
Location: Northern NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Yep! I never wrap based in internal temp. I wait for the bark to be the color that I like. You bark is very light in color because it was wrapped too soon.

BTW, sharpen your knife!
I bought a nice carving knife today for that reason!!
northernrescue3321 is offline   Reply With Quote


Reply

Tags
brisket, WSM

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 09:23 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