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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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07-26-2013, 03:51 PM | #1 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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just a few brisket questions
http://i1350.photobucket.com/albums/...ps77f8d70d.jpg just wondering can i rub it and let it sit overnight to start smoking in the morning ...this will be the first whole brisket i have done ...btw not sure but i felt like that was a good price too |
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07-26-2013, 03:57 PM | #2 |
Found some matches.
Join Date: 07-13-13
Location: Quincy, IL
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I rub mine if I am not doing a comp then smoke the next day. Should be fine. I cant really say I paid attention to the price on the last one I bought but that price doesn't look bad to me.
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07-26-2013, 04:02 PM | #3 |
On the road to being a farker
Join Date: 07-06-13
Location: Chanute. KS
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I just bought a 17 lbs for 30 reduced to sell it was $2.58/lbs
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Built by armadillo smoker trailer,uds,gas grill, cook by campfire |
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07-26-2013, 04:08 PM | #4 |
Knows what a fatty is.
Join Date: 06-28-09
Location: Mansfield, TX
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I always rub mine and leave them in the fridge overnight. Good price.
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Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com |
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07-26-2013, 04:11 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I've let steaks sit with a good S&P&G rub in the fridge, open to the air and turned ever so often, with good results so I imagine it wouldn't hurt a brisket. 2.58/lb would be a good price around here if choice.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-26-2013, 04:38 PM | #6 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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trimmed rubbed and in the fridge till morning ...who knows lol we shall see |
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07-26-2013, 04:47 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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There is no real advantage to it, I light my fire and do my prep while the pit is warming up. If I take my time it might take 20 min to do a brisket and that includes walking it out to the pit.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-26-2013, 04:53 PM | #8 |
Found some matches.
Join Date: 08-09-12
Location: Alameda, Ca.
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I inject with a beef broth mixture, let set about 12 hours and then rub and throw it on the pit. I've never had a failure. Imho, the injection is VERY beneficial.
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2 large BGE w/ adj rigs / an Orange screaming fast Thermapen / Maverick 732 / I-Pod I-Grill |
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07-26-2013, 05:05 PM | #9 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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I've done it both ways inject rub and toss on pit and the whole inject rub and toss in fridge for 24 hours and honestly I can't tell the difference
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07-26-2013, 05:36 PM | #10 |
is one Smokin' Farker
Join Date: 02-21-13
Location: Atlanta, GA
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Okay, I am officially jealous of the brisket prices you all are talking about. I never can find Choice for less than $4.99/lb. Of course, I haven't gone to RD yet either. Mostly shopping at butcher shops.
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Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ |
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07-26-2013, 06:12 PM | #11 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
To the OP, $2.58 ain't bad. Would sure would like to see how you trimmed that rig. Where's the fat cap etc. Looks like a good cut.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-26-2013, 06:17 PM | #12 |
Found some matches.
Join Date: 07-12-13
Location: Oklahoma City, OK
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I usually prep mine with s&p and inject the night before just so I don't have to mess with it later. I like to take my time so I make sure I'm not forgetting anything and think things through.
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07-26-2013, 06:41 PM | #13 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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lol i forgot to take pics of it trimmed ...since this was my first whole brisket it wasnt pretty i must admit but i did the best i could
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07-26-2013, 06:44 PM | #14 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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There are many folks that know more than me here about brisket but looks like your doing well!
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-27-2013, 11:22 AM | #15 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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cruzing right along briskey looking good and a stuffed fatty for lunch ribs going on in just a bit |
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