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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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02-08-2013, 04:18 PM | #31 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I don't take temps IMO a waste of time. When it feels like that Hot Monkey Love when your Huck-a-Buchin with your woman it's done! Temp has nothing to do with it.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-08-2013, 04:27 PM | #32 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
Fortunately, once one settles down in life, this term becomes irrelevant. Alrighty, y'all know where to find me...
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-08-2013, 04:31 PM | #34 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Well played!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-08-2013, 04:43 PM | #35 | |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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Quote:
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22.5 WSM, 22.5 OTG, 1992 Smokey Joe |
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02-08-2013, 05:56 PM | #36 |
On the road to being a farker
Join Date: 07-12-10
Location: New York
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Ok so it seems like one of the main skill is knowing where the small window is where it's the right time to pull it. I also know you're not supposed to open and check often because you lose heat, etc. So, at one temperature do you start checking it, and how often should you check? Not too often I imagine or you lose a lot of heat each time.
Also, has anyone here used a pellet smoker to cook a brisket? Or a gas? I know the restaurants in NYC where I've had those amazing brisket experiences use gas as a heat source - so I know it's possible to make good brisket this way. |
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02-08-2013, 06:09 PM | #37 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If we're talking my brisket, massive consumption is the norm sir.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-08-2013, 06:13 PM | #38 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Never used a pellet cooker, I have use a gasser. There is a big difference between a commercial gasser and a residential gasser. Personally, I think you are putting way to much emphasis on the cooker still, you can make a great brisket on any cooker.
I poke at the meat and fuss with it, but, if I was going to use a thermometer, I would start checking at 185F. I used to start checking at 165F, which it will NEVER be done at, but, I was trying to learn the feel of the meat at each stage of the cook. I am pretty confident that I can read a brisket by feel now, but, the probe is a good backup. probe at 185F, and then every 45 minutes until if gets close. Then every thirty minutes until it is done. That small window of done is actually pretty easy to get close after a few tries.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-08-2013, 06:23 PM | #39 |
On the road to being a farker
Join Date: 09-04-12
Location: Watertown Tennessee
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I don't start checking until it gets to 190. As others said earlier I think the most common mistake is not going by probe tender, don't go by temp for being done.
Sent from my Galaxy Nexus using Xparent BlueTapatalk 2
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Char-Griller Akorn, Jumbo Joe |
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02-08-2013, 06:27 PM | #40 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Use the search bar and do a search for "Night Train Brisket". Then do the cook it will unlock the secrets that you seek. Information over load only makes it more difficult to find the answers which you seek. You need to "Ride the Train".
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-08-2013, 06:41 PM | #41 |
On the road to being a farker
Join Date: 07-07-10
Location: Oceanside, CA
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Go for the pellet cooker. The consistent quality of my brisket took a huge jump when I got my Traeger.
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(2)Traeger Timberline 1300, Pit Barrel Cooker, (2) Webers |
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02-08-2013, 06:50 PM | #42 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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I took the night train, it tasted like chit. Was that the point of it?
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02-08-2013, 06:54 PM | #43 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I think Donnie's point is basically cook it that way, see how it feels, and go for that feeling in the pit. I may not have done it right, because I preferred the texture of the ones I was doing in the smoker - at least the ones I didn't fark up.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
02-08-2013, 06:56 PM | #44 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Learning to cook to feel and how time and keeping your pit closed affects the meat. I guess if you want to come down to Tx and you come with a case of Makers Mark and a Box of Cobias I could teach you oh and you buy the meat too. Otherwise this is pointless to continue kicking a dead pony!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-08-2013, 07:00 PM | #45 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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I know, I know, I understand done on all the other meats, with brisket, whenever I think I figured it out, the next cook is crap
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