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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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05-07-2009, 08:13 PM | #76 |
Knows what a fatty is.
Join Date: 09-06-08
Location: SAYVILLE, NY
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This is a great post! I need to have the two newbies on the team study this info.
Thanks for spending the time.
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NB Bandera, New York's Full Pull BBQ, Long Island, New YorK |
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05-18-2009, 07:37 AM | #77 |
Full Fledged Farker
Join Date: 02-16-09
Location: Garland, TX
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ok... as simple as this is, i think i'm still getting it wrong... my understanding is that the probe should slide into the flat as easily as it does the point... i always get the "butta" feel on the point and never the flat... i have a strange feeling that i'm not letting it cook long enough. great flavor, lots o' juice, pretty tender, just seems to be a little dry on the flat.
i guess the biggest questions i have are: is the "butta" feel going to be the same feeling as the point? how long does it last? (meaning if i check it once an hour after 10 hrs, is there a chance i could miss it and over cook it back to being tough again within that hour to check ?) do you just "rest" it or "wrap and towel" in a cooler after the "butta" feel (and if you do have to "wrap, towel, and cooler" after the "butta" feel for timing if it finishes earlier than expected, would this affect the meat in any way making it not as tender)? sorry to being up an old post again for something laid out so simple.
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[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit" [/COLOR] |
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05-18-2009, 07:48 AM | #78 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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is the "butta" feel going to be the same feeling as the point?
It should be very similar. how long does it last? (meaning if i check it once an hour after 10 hrs, is there a chance i could miss it and over cook it back to being tough again within that hour to check ?) Don't worry so much about overcooking it to tough unless you fall asleep or something. The tough and dry is because it is underdone, and overdone will simply mean fall apart tender. The juiciness is from the collagen and fat. You have to seriously overcook it for the fat and collagen to go away leaving only dried and charred meat strands. do you just "rest" it or "wrap and towel" in a cooler after the "butta" feel (and if you do have to "wrap, towel, and cooler" after the "butta" feel for timing if it finishes earlier than expected, would this affect the meat in any way making it not as tender)? This is why i was trying to keep it simple. After this you add in too many questions, and it really comes down to personal preference. There is no 1 way to make great brisket, period, end of story. My personal preference however is to wrap and place in a cooler for 4 to 6 hours or so. If you find this makes it too tender for you, that means the wrapping/coolering has cooked it further than you want, so adjust as necessary. The important thing to realize is that tough and dry equals undercooked, not overcooked. Overcooked means fall apart tender (think pulled beef). Unless of course you take this to an extreme and cook it until it is simply burnt. You'll know if this happens though. Instead of noticing how dry and hard it is, you are most likely to notice it tastes like crap. sorry to being up an old post again for something laid out so simple. No problem. Just realize when starting out you can only get close to the target, not dead center. Keep practicing.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-18-2009, 08:04 AM | #79 | |
Full Fledged Farker
Join Date: 02-16-09
Location: Garland, TX
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Quote:
thanks again for laying this out... my biggest fear was that i was somehow overcooking it and missing the "butta" feel, but it appears that i never even reached it... i made one over the weekend, and i thought the long stent in the cooler would have pushed it over the edge, but i guess it didn't even get it there... it's all good though... i ended up chopping the whole thing to make brisket cheesesteaks for everyone anyways (which were awesome by the way!)... i'm all about practicing and will do another one this weekend... thanks again! Brian
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[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit" [/COLOR] |
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05-18-2009, 09:07 AM | #80 |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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Excellent post! I will make my first attempt at brisket this weekend, and I started my research this morning and came across this thread. This info will be extremely helpful to me. Thanks again!!
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Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working." |
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05-31-2009, 08:09 PM | #81 |
Found some matches.
Join Date: 05-29-09
Location: Rochester,NY
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Thank you that was amazing. I went by time on my first brisket and took it off to soon.
It was a bit chewy but the family took it in stride, thank god the beer was cold and went down better than my brisket. My next attempt the meat will tell me when its ready
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love my Texas Stick Pit |
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05-31-2009, 08:13 PM | #82 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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I gave you credit elsewhere on this thread, and wanted to make sure you see it here as well. The tip for pulling it when it is soft as butter and not worrying about the temp was spot on. I did my first cook today and the kids were lining up for thirds. Thanks for this post!
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-19-2009, 09:23 AM | #83 |
Found some matches.
Join Date: 08-13-09
Location: Edmond, Ok
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Wow. I've been cooking brisket since I was 14 yrs old and my dad said "here, go cook this" and shoved a paper wrapped brisket at me while he was bringing home our first side of beef. I learned ALOT today. I had never thought or heard of "burnt ends" until today. I can't wait to try it. I also didn't know about using a "probe" to check for doneness. I have always just guessed. Thanks so much for the info.
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08-19-2009, 11:27 AM | #84 |
Got Wood.
Join Date: 08-15-09
Location: Charles Town, WV
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When probing the flat for that doneness feel, do you insert it with or against the grain or does it not matter?
Can't wait to try it out. Have a UDS almost done, just waiting for the lid ring to be welded to a kettle lid (long story, but don't try to burn off the liner/paint by simply hitting it long and hard with a propane torch, unless you don't mind having a lid shaped like a round tortilla chip).
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Bruce - Weber Performer, UDS up and running. |
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08-19-2009, 12:20 PM | #85 |
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
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On account of this tutorial, I'm gonna try my first one this weekend... if the wife agrees.
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08-19-2009, 12:44 PM | #86 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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How the he!! did I miss this thread?
Excellent job Chris! Quote:
I weighed the fat after trimming a packer, and cyphered the price per pound of the trimmed packer and it was cheaper than a trimmed flat. Plus, if you smoke the fat you trimmed, it makes a great cooks snack. Never would have thought of that. Great tip!
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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08-19-2009, 01:51 PM | #87 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I only saw the few first pics and commentary just now,great job BByte!
This is a tutorial!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-19-2009, 02:11 PM | #88 |
is one Smokin' Farker
Join Date: 05-13-09
Location: Fayetteville, TN
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Wow, this ain't a STICKY yet? (hint ) Seriously, it would be cool to be able to put these kind of things somewhere for handy reference. Ain't never cooked no brisket, but I'm gonna!
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Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS) |
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08-19-2009, 02:35 PM | #89 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
I second that! A tutorial part for building n stuff and for prepping your meat.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-19-2009, 07:27 PM | #90 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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very good instruction wish I saw that when I did my first one , JOB WELL DONE!!!!!!!!!!
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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