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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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12-10-2009, 09:23 AM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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The Brisket Chronicles - Part IV
After watching Myron Mixon on TLC's BBQ Pitmasters, I decided to try a little experiment (no, I didn't try to pee lighter fluid while cursing out anyone that came near). I wanted to see how quickly I could cook a brisket and still have it be edible.
To do this, I broke out the XL Ugly Drum Smoker and loaded it Royal Oak Lump because it burns hotter. I cranked the heat up as high as I could... Then I let it settle back down to 375 while I went to work on the brisket. I got a nice sized brisket... ...trimmed it and seasoned it with Seasoning salt and pepper only because ultimately, it was going in a pot of brisket chili. I put the brisket in the Drum at 5pm with it running smoothly at 375 degrees. By 8:30pm the temp was over 200 in most part of the brisket so I pulled it out, wrapped it in foil and tossed it in a cambro hot box. Here it is going in the foil. I let it rest for 2.5 hours. Here is the result: The brisket was juicy and very tasty but it didn't have the texture I have come to expect in my briskets. It was a bit chewier that I prefer, more like a steak than a roast. However Mrs. Mista liked and asked for more. She got one more taste and then it went into the chili. So we know now that you can cook a brisket at 375 for 3.5 hours and still come out with a tasty product. I think I will stick with longer cooks but it is good to know I can do this if I need to. Let me know what you think! Bigmista
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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Thanks from:---> |
12-10-2009, 09:26 AM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Thank you for another chapter!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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12-10-2009, 09:28 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Welp, it looks tasty.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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12-10-2009, 09:29 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Thanks, Bigmista. Like you, I think I'll stay with low & slow, or a low & slow/hot & fast combo, but it's good to know it can be done quickly...
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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12-10-2009, 09:29 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks voor the info!
Is that a drum Norco build? If so I saw it when it was bright yellow,nice work on getting her dirty!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-10-2009, 09:38 AM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Yes that is a Norco Drum. I guess at some point I will get around to painting it.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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12-10-2009, 09:38 AM | #7 |
On the road to being a farker
Join Date: 09-20-08
Location: Endwell NY & Belmont NC
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thanks for posting the info, when it warms up a bit I want to try a high heat brisket in the FEC.
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www.bigbuttbbq.com |
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12-10-2009, 09:38 AM | #8 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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I think that drum is ulglier than mine!
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12-10-2009, 09:39 AM | #9 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Nice job Bigmista! That was super fast at 3.5 hrs. Looks tasty to me! It's good to know I can ramp up the heat more than I do already to get one done faster. Do you think coolering longer would have made for a more tender product? Did you foil at 160 or just cook it unfoiled to 200?
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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12-10-2009, 09:44 AM | #10 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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12-10-2009, 09:48 AM | #11 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Looking forward to the next chronicle!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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12-10-2009, 09:54 AM | #12 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Thanx for the info Neil.... I realy like these info post you put out....
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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12-10-2009, 10:07 AM | #13 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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Myron's cookers have water in them so your also steaming. That will effect the texture too.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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12-10-2009, 10:31 AM | #14 |
Full Fledged Farker
Join Date: 12-06-09
Location: Marietta, GA
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Good post, thanks for the info!
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Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ |
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12-10-2009, 10:44 AM | #15 |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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Thanks for the post! Wonder if the texture difference would at all be noticeable in the chili?
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James. I use a Char-Griller: the gateway smoker. |
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