The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-09-2009, 07:27 PM   #16
Brian in Maine
is Blowin Smoke!
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Default

Time to switch to flats. You don't have nearly as much time to get drunk with a flat.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote




Old 09-09-2009, 07:37 PM   #17
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

You missed it just barely. Why not give a hot and fast a try, might work for you. Or try one of Saiko's many variations on that theme. Helped me a lot to understand what was supposed to happen.
__________________
[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]
landarc is offline   Reply With Quote


Old 09-09-2009, 08:25 PM   #18
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I would blame it on the squirrels. Pesky little varmints try and work their way into everything.
__________________
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.
bigabyte is offline   Reply With Quote


Old 09-09-2009, 08:30 PM   #19
HumboldtSmokeBBQ
is one Smokin' Farker
 
HumboldtSmokeBBQ's Avatar
 
Join Date: 08-06-09
Location: Humboldt County California
Default

Quote:
Originally Posted by JimDandysNYDan View Post
You know what I see happening here???????.....Shane recently cooked himself a great brisket and there needs to be someone to fill his shoes in terrible brisket cooking .....Is that person me????? Holy Fark!!!.....I need Help.

Wyatt!!!!!!!!!!!!!
I have been in that dudes shoes for while, and I still have yet to pull of a good brisket. I keep waiting, and reading before i try again...right now i like the pork butt thing, honing my skills on that. But i love me some beef, and I need to break the code. I feel your pain brother.
__________________
Custom Built Santa Maria Grill. ABS Pit Boss. UDS
HumboldtSmokeBBQ is offline   Reply With Quote


Old 09-09-2009, 08:34 PM   #20
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Default

I hate briskets too. It doesn't help that there is no where to get a good brisket without a special order. The only ones available are at Walmart, and they are horrible imo
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


Old 09-09-2009, 08:39 PM   #21
zydecopaws
Babbling Farker
 
Join Date: 01-14-09
Location: Battle Ground, WA
Default

Maybe you should take a lesson from Shane and get Wyatt to help you on the next one...
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B]
[I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I]
[B][COLOR=Blue]
MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B]
[SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]
zydecopaws is offline   Reply With Quote


Old 09-09-2009, 08:41 PM   #22
jeffjenkins1
Babbling Farker
 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Default

I found that smoke for the only the first 4 hours and then nothing but hot coals after that always gave me the best brisket from my side burner.

On the drum, it is easy, just put it on and turn every 4 hours til it's butter!

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Old 09-09-2009, 08:41 PM   #23
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

You may be able to save it. I would foil it with some liquid, slightly acidic, apple juice/vinegar, something like that and cook at 190 degrees for about 12 hours. If it's not tender and juicy, you can still make chili.


Chuck
cdollar is offline   Reply With Quote


Old 09-09-2009, 08:47 PM   #24
leanza
Babbling Farker
 
leanza's Avatar
 
Join Date: 05-26-07
Location: Southern California
Default

Try a different supplier. Choice grade. Email Funk and see what he can offer as advice, he's cooked a lot of them. Keep practicing.
__________________
Tom
leanza is offline   Reply With Quote


Old 09-09-2009, 09:10 PM   #25
bbqfans
Full Fledged Farker
 
bbqfans's Avatar
 
Join Date: 11-12-08
Location: Gibsonburg,Ohio
Default Dan.................;}-

Salvation is here:
Now , take a deep breath and start again...
The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses.
So, how to start over? Easy!
Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking).
Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass).
Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIREDMore on this later
This is extremely important(oh, this is after heat-up to 220*F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit).
Use your intake(the nose)to control the air flow and(concequently the heat).
Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful...
when the grate temp. drops 10*F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly.
Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker).
If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did.
Now, as I said, watch that temp. It's the most important thing you do right now(besides drinking).Seriously
O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire
A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke
Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments
Hope that helps and
SMOKE HAPPY
Stan aka Old School
bbqfans is offline   Reply With Quote


Old 09-09-2009, 10:27 PM   #26
nolaman
is one Smokin' Farker
 
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.
Default Sucking Brisket!

Quote:
Originally Posted by JimDandysNYDan View Post
My brisket sucks!!!....I spent 15 hours cooking a brisket on Sunday and I was really hoping that this time I would have good results. But as usual, it came out like a big pile of chit. I am just so disgusted. Thank God I was too drunk at that point that I couldn't throw it across the yard...LOL. I'm not sure exactly what went wrong, maybe it was the spike in temperature or when the flames danced in the cooking chamber for a bit. Or it could have been when I foiled and coolered it and my drunk arse forgot to put broth in the foil. I can't even bring myself to posting pics of the massacre. God I hate cooking brisket.
Hey, I too can feel your pain! Early last week, I mentioned to my wife I wanted to try a brisket AGAIN! I've been working on a couple of mods. for my chargriller. I made a larger charcoal basket at work the week before. Plus a couple of other ideas I found on a link to this site. Any how I came home Thurs. eve, the wife says"There is a surprise in the fridge for you"!I'm thinking some new kind of beer to try! I opened the door... The biggest brisket I ever had! She says "DON'T MESS IT UP'! I'm A 12lb. packer, at 25 bucks, this is risky business... As John Wayne says "Some times a mans' gotta do, what a mans' gotta do"... I did my homework, studied the saved threads and posts. THANK YOU EVERYONE WHO CONTRIBUTES TO THIS SITE!..:eu sa_clap YOU are a great bunch of people!!! As luck would have it, after 3x, it turned out good. Every body said it was great!! So hang in there!! You'll "git er done"! Pron soon to come, when I figer out how to attach pics.
nolaman is offline   Reply With Quote


Old 09-09-2009, 10:35 PM   #27
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Default

Quote:
Originally Posted by JimDandysNYDan View Post
Looks like I wil be making chili with it....I just hope the farkin thing doesn't bite me when I go to chop it up....Evil brisky....
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Old 09-10-2009, 06:37 AM   #28
WannaBeBBQueen
is Blowin Smoke!
 
WannaBeBBQueen's Avatar
 
Join Date: 07-17-06
Location: Wantagh, NY
Default

Quote:
Originally Posted by HoDeDo View Post
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?
wow there's a deal I'd like to ease drop on!!
__________________
Julie
"It is better to have burnt and lost, then never to have barbecued at all"
Swamp Pit BBQ
KCBS Member
KCBS CBJ
Charbroil Bandera
Charbroil Silver Smoker/Grill
Weber Kettle 18 & 26
WSM 18 1/2
Kamado 18"
FEC 100

http://www.myspace.com/wannabebbqueen
http://www.tripadvisor.com/members/JMBred

*the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol
WannaBeBBQueen is offline   Reply With Quote


Old 09-10-2009, 07:53 AM   #29
JimDandysNYDan
is one Smokin' Farker

 
Join Date: 10-08-08
Location: Brewster, NY
Default

Quote:
Originally Posted by HoDeDo View Post
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?
You've got yourself a deal Andy.....
JimDandysNYDan is offline   Reply With Quote


Old 09-10-2009, 10:49 PM   #30
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Default

Quote:
Originally Posted by JimDandysNYDan View Post
You've got yourself a deal Andy.....
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
**New Face** Kosmo's Q Kosmo's Q Injections, Marinades and Rubs 3 06-22-2011 10:37 PM
Tell me if you see a face larrymac360 Q-talk 24 05-29-2011 03:46 PM
Health code offenders face jail time bbqjoe Food Handling General Discussion 0 06-30-2006 10:07 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts