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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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01-07-2012, 10:58 PM | #1 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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First brisket is rubbed and ready to go
I got it all rubbed down and it's going to sit for a few hours. Then onto the UDS.
Wish me luck Jason |
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01-07-2012, 11:03 PM | #2 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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when is dinner? I will bring the beer
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01-07-2012, 11:07 PM | #3 |
Full Fledged Farker
Join Date: 12-20-11
Location: SE, Minnesota
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Looking great. 4am start time?
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01-07-2012, 11:09 PM | #4 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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time
yeah probably about 4am. Whenever the dog wants to get up more likely.
Jason |
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01-08-2012, 07:30 AM | #5 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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It's on like Donkey Kong
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01-08-2012, 10:20 AM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Good luck! Looking forward to finished pron if you have time to post those!
__________________
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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01-08-2012, 11:31 AM | #7 |
Knows what a fatty is.
Join Date: 01-02-12
Location: Santa Clarita,California
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Nice
__________________
Bill Wood, Bubba Keg Grill,Grand Turbo 5 burner Gasser,E.C.B.1960's Imperial Kamodo |
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01-08-2012, 04:59 PM | #8 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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It's been on now since about 8am. How do I know when to pull it off? It's getting dark. My probe says it's about 190. But it doesn't go in and out as smooth as I have been told it should.
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01-08-2012, 05:34 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Wait for it...
__________________
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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01-09-2012, 06:32 AM | #10 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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brisket
It finally got to a place where we felt we could eat it. Messed up on the rub big time. It was charred black and tasted like salt water. To me anyway. The inside wasn't bad. It had the flavor right. But was dry. So, overall not bad for a first one, but not what I was hoping for either. Sorry for the bad picture quality. Bad light or something.
Jason |
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01-09-2012, 07:13 AM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sorry to hear it wasn't the best. Brisket can b e tricky to get down, but practice helps.
That looks like a lot of salt in the rub from the first pic. You might want to add some more black pepper. It mellows out with all the cooking. Done be afraid to go half and half on the salt and black pepper.
__________________
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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01-09-2012, 08:10 AM | #12 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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It was a lot of salt. I used a lot of salt, then a seasoning I used had a ton of salt in it too. I know not to do that again now though.
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01-09-2012, 08:46 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Too bad...next time you're gonna nail it.
__________________
-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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01-09-2012, 10:24 AM | #14 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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next time
yeah I hope so. It will be a while before I try again. First, it's expensive. And 2nd, I need to get rid of that salt water taste in my mouth.
Jason |
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01-09-2012, 08:21 PM | #15 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Sorry it didn't turn out :( I'm still dialing my brisket in and they can be tricky. Looking forward to seeing your next attempt
pwa |
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