|
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 |
06-26-2006, 01:55 PM | #1 |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
?s from this weekend's cook
So I cooked on Saturday for a joint sister's wedding/grandmother's 80th birthday bash. Did brisket, shoulders, baby backs, and salmon in a driving rain storm . 2 questions that I have from my latest Q experience....
1. The rain jacked my probes completely up. I was running one of those Weber remote jobs and a 'normal' unit (non-remote). When they got wet, they sent the temp readings through the roof. I kept having to dry them off and re-set them in the meat. Complete fiasco. Someone needs to invent a remote transmitter that you can leave IN the smoker. What do you all do to keep your probes dry in inclement weather? 2. This is probably the more difficult of the two.... Between my thermometer fiasco and lack of a pit bitch to help monitor things, my brisket didn't get pulled until it was 200+ degrees. I coolered it for 3 hours and when the rain really started coming down had to put it back into the smoker to stop the temp slide. Pulled it back out around 185 degrees. When I unfoiled it, it started to fall apart! Of course, the meat was too dry for my taste. Most of the people loved it (they're from South Florida.... so consider the audience!). My question is, I farking loved the fall apart brisket that was beyond fork tender, but how can I get there without sacrificing the moisture? Can I run a scenario of heat-cooler-heat-cooler-heat-cooler always keeping the temp between say 170 and 180? Would 3-4 hours in that range allow all the collagen to break down but not cook the juices out? Any advice/direction is much appreciated.
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
06-26-2006, 02:47 PM | #2 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
|
Quote:
__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
|
|
06-26-2006, 02:51 PM | #3 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
Quote:
__________________
qman Para Bellum |
|
|
06-26-2006, 02:57 PM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
After your brisket is done smoking boil the $hit out of it overnight.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
06-26-2006, 03:22 PM | #5 | |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
Quote:
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
|
06-26-2006, 03:30 PM | #6 |
Full Fledged Farker
Join Date: 02-20-06
Location: Marana, AZ.
|
Ken (likes the Pop-Up awning 'cause it makes me look like a competition Q'er but prefers my brisket in slices with a purty smoke-ring)
__________________
Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT] |
|
06-26-2006, 03:40 PM | #7 | |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
Quote:
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
|
06-26-2006, 08:41 PM | #8 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
|
I let 190* internal be my guide to start testing for resistance when I insert the probe. Some are ready at 190*, some require more time.....when you get "that feel", pull, wrap again in foil, wrap in a towel and dry cooler for a couple of hours. To get the bark to "bark" back up, peel the foil back and set back in the cooker for a bit, don't loose your juices.....best of luck with your next attempt.......
Quote:
__________________
Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
|
|
06-26-2006, 08:55 PM | #9 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
At the bash this weekend, Chad (Dave) and I got to discussing brisket techniques... He made a number of good points regarding the use of coolers after pulling from the pit...My biggest takeaway in that conversation was try to keep wrapped in foil and towel/blanket for a while without the cooler. After 30min- 1hr, then move to the cooler if that is what you plan to do. This should allow the brisket to come down a bit and then rest at a lower thermal load in the cooler, especially if other meats will be added.
__________________
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 |
|
06-26-2006, 08:57 PM | #10 |
Knows what a fatty is.
Join Date: 03-27-06
Location: Frisco, TX
|
I accidently brought my brisket to 205 internal on Saturday. Coolered for 2 1/2 hours and was real tender. Was slightly dry due to the overcook.
__________________
BBQ'er AG Home Brewer Brinkmann Pitmaster Deluxe [B][COLOR=darkred]Gig'em Aggies! [/COLOR][/B] |
|
06-27-2006, 02:29 AM | #11 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
|
Well over here rain is the norm, and ziploc bags do the trick on waterproofing the probe transmitters. Be careful that the bags don't touch your pit!!!
__________________
Surf'n'Smoke BBQ Team |
|
06-27-2006, 08:17 AM | #12 | |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
Quote:
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
|
06-27-2006, 08:34 AM | #13 | |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
Quote:
I'm thinking an experiment is in order......
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
|
06-27-2006, 08:41 AM | #14 | |
On the road to being a farker
Join Date: 04-18-05
Location: Lenexa, KS
|
Quote:
__________________
Jason BSKD Brinkmann ECB Weber Silver Weber Lil Smokie kettle |
|
|
06-27-2006, 10:08 AM | #15 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
|
I like chopped brisket so fall apart juicy would be ideal, i think the sliced smokering version is only good for presentation
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
This Weekend's Cook | fwhittle | Q-talk | 1 | 05-30-2011 08:54 PM |
From last weekend's cook | VitaminQ | Q-talk | 6 | 09-06-2006 07:34 PM |
This weekend's cook | cabo | Q-talk | 25 | 04-05-2006 10:22 AM |
Last weekend's cook | ggeilman | Q-talk | 12 | 03-03-2006 02:26 AM |
Weekend's Cook 8/5/05 | icemn62 | Q-talk | 20 | 08-14-2005 01:26 PM |
|
|