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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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12-31-2009, 01:14 PM | #1 |
Take a breath!
Join Date: 12-21-09
Location: US
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First Briskets: A work in progress
Since I've got the meat, I've got the smoker, I've got the time, and I've got a bunch of people coming over tonight I figured I'd throw on two flats.
I'm trying to keep them 225-250 for the duration of the smoke. I rubbed them both down with a basic rub then added a cumin/chili mix to one and worchestershire/garlic/rosemary to the other. I'm doing them fat side down. Using a mix of apple and cherry wood. Here they are rubbed and ready: After a few hours on the smoker, I tossed another chunk of cherry on the coals and sprayed the top one down with a 50/50 mix of applejuice and jack daniels. The bottom one seems to be catching a good bit of drippings from the top one. A closeup of the top flat: |
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12-31-2009, 01:21 PM | #2 |
Found some matches.
Join Date: 11-30-09
Location: Central Louisiana
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That is looking awesome! Cant wait to see the finished results.
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12-31-2009, 01:31 PM | #3 |
On the road to being a farker
Join Date: 12-25-09
Location: Rochester NY
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wow looking great. Apple juice and Jack Daniels... I'm a Jim Beam type of guy, but I think I might just try that. Wait are we taking about drinking it?
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Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent |
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12-31-2009, 02:32 PM | #4 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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12-31-2009, 02:46 PM | #5 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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The worchestershire/garlic/rosemary with the basic rub blend mix sounds like a winning combo..
Good Luck !!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-31-2009, 02:48 PM | #6 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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looks really good!!
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John 21:9 |
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12-31-2009, 02:56 PM | #7 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Good looking start!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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12-31-2009, 03:13 PM | #8 |
Is lookin for wood to cook with.
Join Date: 09-07-09
Location: Riverton Utah
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Temp
What temp are you thinking of pulling it at? I actually just started a brisket and two racks of pork ribs and was wondering what to pull the brisket at.
I am doing mine with a kitchen sink rub that I got off of here. |
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12-31-2009, 03:17 PM | #9 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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I'm assuming you mean pull off the smoker, as opposed to pulling like pulled pork. I foil mine at around 170* and cook until there is no resistance with a thermometer probe. That's usually somewhere around 200-205 but not always
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John 21:9 |
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12-31-2009, 03:46 PM | #10 |
Take a breath!
Join Date: 12-21-09
Location: US
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It is about 155 right now. I'm going to crank open all the vents and let the heat come up as high as it will go when it hits 185. From there at about 195 or so, I'm going to foil it and toss it in the cooler until I serve it at 8:30-9.
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12-31-2009, 03:57 PM | #11 | |
Is lookin for wood to cook with.
Join Date: 09-07-09
Location: Riverton Utah
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Quote:
The ribs I am looking at doing the bend test with. I hope my brisket looks half as good as the ones above. :) Last edited by bh5k; 12-31-2009 at 04:24 PM.. |
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12-31-2009, 05:22 PM | #12 |
Take a breath!
Join Date: 12-21-09
Location: US
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Looks like I hit that plateau. I also can't seem to get the WSM up over 270-275. I've got plenty of coal burning, everything is open 100%, and I've got the door upside down and wedged a little. It is 30 degrees out and the meat is sitting at 164. Hopefully I can break through this because I've only got another hour and a half before I have to pull that foil it and get it over to the party.
Recent pics: |
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12-31-2009, 05:43 PM | #13 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Looking good!
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12-31-2009, 07:06 PM | #14 |
Take a breath!
Join Date: 12-21-09
Location: US
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Pulled and tossed in foil. Ready to take off to the party, slicing it there.
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12-31-2009, 07:11 PM | #15 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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Party Hearty! From the look of those pics, everyone will love you.
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55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig |
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