|
|
|||||||
| 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 |
07-07-2015, 09:49 AM
|
#331 |
|
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Mmmmm Brisket.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
|
|
07-07-2015, 11:18 AM
|
#332 |
|
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
|
I know what I want for lunch.
__________________
PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
|
|
|
|
07-09-2015, 09:19 AM
|
#334 | |
|
Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
|
|
|
08-21-2015, 07:10 PM
|
#335 |
|
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Cook ya One.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
|
|
|
10-20-2015, 09:53 PM
|
#337 |
|
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-16-15
Location: CA
|
your brisket
thanks for the great picture and explanation
i will try to smoke my first brisket this weekend following your tips |
|
|
|
| Thanks from:---> |
|
10-20-2015, 09:58 PM
|
#338 |
|
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
|
Rock on Brother. Good luck.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
|
|
|
|
10-21-2015, 12:30 PM
|
#339 |
|
Knows what a fatty is.
Join Date: 10-20-15
Location: Richmond, British Columbia
Name/Nickname : Darrel
|
Great Tutorial, I normally don't separate the point and flat before cutting, I will try the burnt ends next time for sure.
My only question then is why not separate and spice before cooking so you have a little fat on both - you will also get a good smoke ring around the flat on both sides. When I was in Galveston Texas, I went to a little place called Leon's where Leon was kind enough to take me into his kitchen where he explained he keeps the point on the flat as its keeps the flat more moist even when serving. just my 2 cents but there can be arguments for both ways I guess |
|
|
|
|
10-21-2015, 03:25 PM
|
#340 |
|
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA
|
I enjoyed that. Thanks
|
|
|
|
|
11-20-2015, 10:49 PM
|
#341 |
|
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Bump for Newbs.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
|
|
|
12-02-2015, 01:22 PM
|
#342 |
|
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Bump
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
|
|
|
01-26-2016, 09:08 PM
|
#343 |
|
Got Wood.
Join Date: 11-19-14
Location: San Juan Islands, WA
|
"If" you were to insert an internal temp probe, like a Maverick or a BBQ Guru, where on this brisket would you insert it since it is bent in half?
__________________
WSM 18.5" Weber Performer Deluxe Original 1960 #3 Japanese Kamado Maverick ET-732 DigiQ |
|
|
|
|
01-26-2016, 09:51 PM
|
#344 | |
|
somebody shut me the fark up.
  
Join Date: 01-03-14
Location: Detroit michigan
|
Quote:
A can or bowl or such can be used in most cases until enough shrinkage occurs. Just drape the brisket over the object
__________________
Let's all just calm down and smoke a fatty |
|
|
|
|
| Thanks from:---> |
|
01-27-2016, 08:40 AM
|
#345 | |
|
somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
Remember, though, the temperature should just be used as a gauge of when to start probing for tenderness. There's no hard and fast rule for temperature. Some briskets are done at 187, while some don't give it up until above 205. It's all about tenderness.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
|
|
|
|
| Tags |
| brisket, brisket tutorial, How to cook the perfect brisket |
|
|
