喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 11-22-2013, 10:14 AM   #1
TriForMore
Found some matches.
 
Join Date: 03-15-13
Location: Lake Saint Louis, MO
Default First Brisket

Looking for some guidance. Picked up a Gateway Drum Smoker and I've got a few cooks under my belt now (ribs and butt). I want to try a brisket and would love some help to get a product on the table.

- injection suggestions
- rub preferences
- temp and cook time on a drum
- anything else that will help me




Thanks a bunch and happy holidays.
TriForMore is offline   Reply With Quote


Old 11-22-2013, 10:24 AM   #2
PatAttack
Quintessential Chatty Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

On brisket, I usually inject with a little low sodium beef broth and some of my favorite rub. For the rub I just use kosher salt and coarse grind black pepper.

Competition brisket is a whole 'nother ballgame!!
__________________
Shirley Fabrication 24X60
18.5" WSM
Weber SJS
Weber 22" OTG
KCBS CBJ
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is offline   Reply With Quote


Old 11-22-2013, 10:36 AM   #3
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

KISS!

http://www.youtube.com/watch?v=VmTzdMHu5KU

Aaron Franklin rubs with S&P and that's enough.

I've also used a coffee rub which I like. http://www.primalgrill.org/recipe_de...0&EpisodeID=19
__________________
Weber Crazy
HankB is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 11-22-2013, 10:44 AM   #4
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

for some great reading, visit the roadmap

http://www.bbq-brethren.com/forum/showthread.php?t=7818
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
[URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]
ButtBurner is offline   Reply With Quote


Thanks from:--->
Old 11-22-2013, 11:54 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


1 members found this post helpful.
Old 11-22-2013, 04:40 PM   #6
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods in FEMA Region V
Default

Quote:
unless it is a RF cooker then point to away from FB
Blu, is this on all RF cookers?
I place mine in the center of my Lang and don't really see the reason for this as the temp from end to end of the cooker is only about 10* different.
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is online now   Reply With Quote


Old 11-22-2013, 05:06 PM   #7
bvbull200
Take a breath!
 
Join Date: 08-07-13
Location: Hurst
Default

I think the idea is that if one side of the brisket will see temps a few degrees higher than the other side of the brisket, you are better off letting the point be towards the hotter side than the flat.

If all else is equal and one side of the brisket will see 290* and the other side will see 287*, may as well have the point cook at the 290* side, right?
__________________
Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced
bvbull200 is offline   Reply With Quote


Thanks from: --->
Old 11-22-2013, 05:28 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by bvbull200 View Post
I think the idea is that if one side of the brisket will see temps a few degrees higher than the other side of the brisket, you are better off letting the point be towards the hotter side than the flat.

If all else is equal and one side of the brisket will see 290* and the other side will see 287*, may as well have the point cook at the 290* side, right?
Couldn't have stated it any better
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from: --->
Old 11-22-2013, 05:32 PM   #9
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods in FEMA Region V
Default

Thanks, well I'll keep it on the firebox side as that is the hotter side.
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is online now   Reply With Quote


Old 11-22-2013, 05:56 PM   #10
bvbull200
Take a breath!
 
Join Date: 08-07-13
Location: Hurst
Default

For what it is worth, I'm 1 for 2 on briskets so far. This Sunday, I'll be trying Bludawg's method for the first time. We'll see how it goes!
__________________
Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced
bvbull200 is offline   Reply With Quote


Old 11-22-2013, 05:58 PM   #11
BBQDaddio
is one Smokin' Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Default

BLUDAWG ^^^^^^^^^^^ BLUDAWG

Your first time should as simple as it can. Bludawgs hot and fast method with just Salt and pepper is as KISS as it can get with awesome results.

Also dont worry too much about maintaining an exact temp. 290-325 is all good the temp will settle in.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack - Shirley 24 x 55 Cabinet Trailer Model on order.
BBQDaddio is offline   Reply With Quote


Old 11-24-2013, 01:04 AM   #12
bvbull200
Take a breath!
 
Join Date: 08-07-13
Location: Hurst
Default

Bludawg....I went to Sam's today to pick up some butcher paper, but they didn't have any. Inventory lead said that they stopped carrying it a couple of months ago (at least at my location). I picked up some parchment paper instead. What sort of differences can I expect wrapping it in parchment paper as opposed to butcher paper? Seems to me the parchment paper doesn't "breath" as easy and might lead to a softer bark. Is that right? When the time comes to wrap in the paper, I plan on cutting off part of the point and cubing for extra burnt ends, for whatever that is worth.
__________________
Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced
bvbull200 is offline   Reply With Quote


Old 11-24-2013, 01:41 AM   #13
grillinguy247
is one Smokin' Farker
 
grillinguy247's Avatar
 
Join Date: 09-17-13
Location: Wildomar California formerly Dallas Texas
Default

Bludawg listen to Bludawg! He's gotcha covered!
__________________
WSM 18.5, 22.5" Weber OTS, SJG Mini,
Maverick et733

Transplanted Texan

Chad
grillinguy247 is offline   Reply With Quote


Old 11-24-2013, 02:26 AM   #14
mikemci
Babbling Farker

 
Join Date: 04-19-13
Location: Live Oak, Texas
Default

Quote:
Originally Posted by bvbull200 View Post
Bludawg....I went to Sam's today to pick up some butcher paper, but they didn't have any. Inventory lead said that they stopped carrying it a couple of months ago (at least at my location). I picked up some parchment paper instead. What sort of differences can I expect wrapping it in parchment paper as opposed to butcher paper? Seems to me the parchment paper doesn't "breath" as easy and might lead to a softer bark. Is that right? When the time comes to wrap in the paper, I plan on cutting off part of the point and cubing for extra burnt ends, for whatever that is worth.
paper grocery sack.
mikemci is offline   Reply With Quote


Old 11-24-2013, 09:15 AM   #15
bvbull200
Take a breath!
 
Join Date: 08-07-13
Location: Hurst
Default

So no go on parchment paper? I'll have to run to the grocery store and answer "paper".
__________________
Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced
bvbull200 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:35 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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