Basic Brisket Tutorial (pron heavy) - Page 4

DaveT · 03-07-2009, 08:39 PM

Chris, I second all of the nice things everyone has said about you and this great site. That is the kind of post that makes it worth while when my wife is saying " why don't you get off that computer and work on the honey do list I gave you". Thanks for all of your time in putting that together, and for all of the knowledge shared. It's good to be a Brethren with brothers like you

Bbq Bubba · 03-07-2009, 09:04 PM

You step outta Woodpile 1 time and hit a homerun!

chinesebob · 03-07-2009, 09:20 PM

Great tutorial. I've sent several people here to read this. (hopefully they'll pay the subscriptions).

HOG-QUE-HOLIC · 03-07-2009, 09:21 PM

Thank You for the Show-down on that big o'l Hunk of Meat, very appreciated, you are a true Brother in Smoke !

bigabyte · 03-07-2009, 09:42 PM

Quote:

Originally Posted by Bbq Bubba

You step outta Woodpile 1 time and hit a homerun!

ROTFLMAO!!!

Hog-O-Holic · 03-07-2009, 10:05 PM

WOW!!!!!!!!! That article is fantastic.Should be a sticky..It would be so neat if there was other tutorial on ribs, chicken, chuckies, butts etc. on this site too in a section of there own but DONE like this one.SOOOOOO professional ...
Thanks for thinking of us. Tim

BobBrisket · 03-07-2009, 10:08 PM

How many of you buy the packers and then separate the point and flat to smoke separately?
Burnt ends are just so dang good!! Aren't they?

It's more cost effective to buy this way, right?

huckjr · 03-07-2009, 10:17 PM

Here is a tutorial on brisket flats as well, if anyone is interested
http://www.huckshut.com/2008/10/08/a-brisket-a-tasket/

but I must say, this post should be made a sticky because the ogiginal poster had one hell of a tutorial.

trohrs123 · 03-07-2009, 10:27 PM

Thank you thank you thank you!!! I hope this kicks our brisket game up a notch!!

keale · 03-08-2009, 01:05 AM

Thanks Chris! Now if only I can find a packer brisket, and not those 5-7 # flats at Costco...

peaspurple · 03-08-2009, 08:34 PM

thank you so much, i have been looking to do a brisket and have so many questions. this may have just answered every one of them.

thanks

jestridge · 03-08-2009, 09:22 PM

I have cook several briskets but I learn a lot from this. You did a great job explaining the flat and point always had trouble with that. JOB WELL DONE

Brauma · 03-08-2009, 10:38 PM

Roadmap material.

Thanks Chris. Well done.

mattweber · 03-08-2009, 11:41 PM

This is amazing, thank you! This will be essential to my success when I Q my first brisket!

Thanks,
Matt Weber

buckinbbq · 03-15-2009, 06:49 PM

Great tutorial. BUT women just do not understand. Mine has been cooking since 7 this Am and not quite there. She just keeps fussing that it takes too long. I really thought I would be good at 12 hours but did not take in the weather

03-07-2009, 08:39 PM	#46
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO Downloads: 0 Uploads: 0	Thans for sharing Chris, I second all of the nice things everyone has said about you and this great site. That is the kind of post that makes it worth while when my wife is saying " why don't you get off that computer and work on the honey do list I gave you". Thanks for all of your time in putting that together, and for all of the knowledge shared. It's good to be a Brethren with brothers like you __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

03-07-2009, 09:04 PM	#47
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	You step outta Woodpile 1 time and hit a homerun! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-07-2009, 09:20 PM	#48
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH Downloads: 0 Uploads: 0	Great tutorial. I've sent several people here to read this. (hopefully they'll pay the subscriptions). __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

03-07-2009, 10:08 PM	#52
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	How many of you buy the packers and then separate the point and flat to smoke separately? Burnt ends are just so dang good!! Aren't they? It's more cost effective to buy this way, right? __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-07-2009, 10:27 PM	#54
trohrs123 Full Fledged Farker Join Date: 09-10-08 Location: Oceanside, New York Downloads: 0 Uploads: 0	Thank you thank you thank you!!! I hope this kicks our brisket game up a notch!! __________________ Tim- Stubborn Bull BBQ Team Formerly T'N'T Dynamite BBQ Team Extreme BBQ Trailer 2 - FEC 100's 22.5" WSM, 18" WSM Old No 7

03-07-2009, 09:21 PM	#49
HOG-QUE-HOLIC Knows what a fatty is. Join Date: 01-09-07 Location: Snohomish Washington Downloads: 0 Uploads: 0	Thank You for the Show-down on that big o'l Hunk of Meat, very appreciated, you are a true Brother in Smoke !

03-07-2009, 10:05 PM	#51
Hog-O-Holic Got Wood. Join Date: 04-02-07 Location: Blue Springs , MO. Downloads: 0 Uploads: 0	WOW!!!!!!!!! That article is fantastic.Should be a sticky..It would be so neat if there was other tutorial on ribs, chicken, chuckies, butts etc. on this site too in a section of there own but DONE like this one.SOOOOOO professional ... Thanks for thinking of us. Tim

03-07-2009, 10:17 PM	#53
huckjr On the road to being a farker Join Date: 09-23-08 Location: Philly, PA Downloads: 0 Uploads: 0	Here is a tutorial on brisket flats as well, if anyone is interested http://www.huckshut.com/2008/10/08/a-brisket-a-tasket/ but I must say, this post should be made a sticky because the ogiginal poster had one hell of a tutorial.

03-08-2009, 01:05 AM	#55
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Thanks Chris! Now if only I can find a packer brisket, and not those 5-7 # flats at Costco... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

03-08-2009, 08:34 PM	#56
peaspurple is one Smokin' Farker Join Date: 01-26-09 Location: Georgia transplant in odenton, md Downloads: 0 Uploads: 0	thank you so much, i have been looking to do a brisket and have so many questions. this may have just answered every one of them. thanks __________________ A Wonderful Family Chargriller Acorn Kamado UDS, Redhead UDS Mini Homer Simpson WSM, code: DD Smokey Joe Gold, code: O 22.5" OTS, code: M1, 18.5: OTG, code: 22.5" OTS Fire pit convert Genesis Silver, 2burner 18" Discada Fish Fryer Clay Pig Grill *Belson Trailer Mounted BBQ Pit

03-08-2009, 09:22 PM	#57
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I have cook several briskets but I learn a lot from this. You did a great job explaining the flat and point always had trouble with that. JOB WELL DONE

03-08-2009, 10:38 PM	#58
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Roadmap material. Thanks Chris. Well done. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

03-08-2009, 11:41 PM	#59
mattweber Is lookin for wood to cook with. Join Date: 02-27-09 Location: Corona, CA Downloads: 0 Uploads: 0	This is amazing, thank you! This will be essential to my success when I Q my first brisket! Thanks, Matt Weber

03-15-2009, 06:49 PM	#60
buckinbbq Knows what a fatty is. Join Date: 04-05-08 Location: Barnesville GA Downloads: 0 Uploads: 0	Great tutorial. BUT women just do not understand. Mine has been cooking since 7 this Am and not quite there. She just keeps fussing that it takes too long. I really thought I would be good at 12 hours but did not take in the weather

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