|
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. |
|
Thread Tools |
10-12-2013, 10:05 PM | #1 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
First Brisket Experiment!
Ok...I'm pretty sure I picked up just the flat. But I'm gonna give it a go anywho.
This is the beginning... (My uneducated eye tells me this is a flat, confirmation appreciated) Spur of the moment desire to try something new. Still cooking on the Mini Cobbed WSM for now, but do have something new (bigger) in the works. Decided to build a table to set the little fella on. A tad more graceful than sticking my face in the grass to see the vent. Special thanks to the free chair who sacrificed its back. I know, Planning to cook from 5am until probe tender. The flat part threw me off. Wasn't sure what I was buying. Shooting for 3-4pm eat time. Here's the improved cooking rig. Still learning alot, and experimenting! It's awesome! Enjoying every minute! Thanks for all the advice and knowledge on this site! Still looking for advice! Feel free to chime in! I'll likely not sleep tonight tweaking the setup as best I can. |
|
10-12-2013, 10:08 PM | #2 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
|
It is just the flat, no doubt.
BTW, the word "Lean" should have been a dead giveaway.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
|
10-12-2013, 10:26 PM | #3 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
|
|
Thanks from:---> |
10-12-2013, 10:31 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
It Looks like it has Good Marbling as CAB should.... I'd run it at 280 - 300* if possible and wrap in Butcher or Parchment Paper at 4- hrs and start probing at 5 hrs, and probe every 45 minutes.......probally 6-7 hr cook time but might be less as its only 6.5 lbs.....make sure and let it rest 1 hr minimum - 2 hrs Best before slicing.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
Thanks from:---> |
10-12-2013, 10:43 PM | #5 | |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
Quote:
That sounds good! I thought it was a decent piece of meat. They didn't have any full packers available. Time to visit the local slaughterhouse! btw, What is the protocol for announcing a membership? I love all the advice here, even though I've just started |
|
|
10-12-2013, 10:46 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
I prefer slices and the flat of a packer anyways - as long as you can find nice thick well marbled flats like that one you don't need a packer unless u just want Burnt Ends or Chopped.
If it has any fat cap left on it - cook fat cap down in that little smoker. What Rub are you gonna use - some of these guys like just Salt n Pepper And Garlic but i prefer a rub - Adkins Western
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
10-12-2013, 10:59 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Indeed, that is a full flat and it looks like a good one. It should cook up great, as long as you let it cook until it is probe tender and/or floppy. No reason to fear cooking a nice flat like that. Hopefully, there is a fat cap on the bottom side, leave it alone and cook it up.
__________________
[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] |
|
10-12-2013, 11:19 PM | #8 | ||
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
Quote:
Planning on a simple salt/pepper dusting. I have several rubs here now, but wasn't sure what to use on a flat. We'll go with salt/pepper for now. Quote:
To say I'm excited is an understatement! I've got this ready to go ( ghetto charcoal starter) And this loaded for bear tomorrow! I still plan on starting around 3:30 or 4...Rest in cooler for a couple hours Giddy. Just Giddy! Thanks for all the advice! Just made the move on the 1 year membership! There has never been such a vault of knowledge and advice as the Brethren! |
||
|
10-12-2013, 11:24 PM | #9 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
|
You'll do great!
__________________
Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
|
10-13-2013, 03:41 AM | #10 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
I'd start about. 8 am
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
10-13-2013, 04:25 AM | #11 |
On the road to being a farker
Join Date: 12-28-12
Location: Northern Louisiana
|
Good luck and have a lot of fun!!!! If you haven't already, swing by "Cattle Call" and introduce yourself!
__________________
[SIZE=2][B][COLOR=red]FIREPIT[/COLOR][/B][/SIZE] [SIZE=2]Gator Pit Party Gator 24X42 [/SIZE] [SIZE=2]22.5" WSM[/SIZE] [SIZE=2]22.5" Weber Performer Gold[/SIZE] [SIZE="2"]CG Akorn[/SIZE] Thermapen, Black [COLOR=black]with [/COLOR][COLOR=red]Red Flames[/COLOR] (fastest) [SIZE=2][B]"Spare rib anyone?" - Adam[/B][/SIZE] |
|
10-13-2013, 05:05 AM | #12 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
Thanks everyone!
I delayed the start after a WHOLE BUNCH of reading and the advice left in this thread. The lil fella is foiled on the counter waiting. Jimini Chimini is getting things rolling outside. Coffee is brewing! Pics to follow! |
|
10-13-2013, 05:16 AM | #13 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
|
Looks like you're off to a good start!
I'll keep checkin in on your cook here through out the day. Got a brisket going on here too. Welcome to the madness
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
|
10-13-2013, 05:48 AM | #14 |
Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
|
Hands down the largest chunk of meat I've ever attempted to cook:
The little cobbed smoker that could: (pic on hold...ImageShack Grrr.) We're shooting to have the lil guy on the smoker at 7... Pending any more ImageShack wtf moments. |
|
10-13-2013, 06:14 AM | #15 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
|
Don't be afraid to foil it...I would at about 165-170 Internal temp....and most important...don't pull it until probe tender...start checking at about 195ish....then cooler it for a couple of hours.
__________________
WSW 22..Weber Performer..IQ110..Maverick ET732 |
|
Thanks from:---> |
Tags |
First Brisket |
|
|