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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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07-28-2013, 11:17 AM
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#1 |
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On the road to being a farker
  Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Our best Brisket yet with PrOn
We had a family going away party this weekend and my father in law and i were asked to do the task of preparing some Briskets for the day. So we cooked up three with the biggest being a 12lb our biggest one yet. We did one with apple rub injected with apple and apple wood, one with hickory wood and peppered cow and injected with pineapple juice, and one with sweet seduction mesquite wood and injected with orange juice. They all got rubbed down and injected to sit over night and were all smoked between 225 and 250 for 11 hours and each and every one was pulled when they were like "Budda". I was pretty hesitant to inject with orange juice or pineapple juice but they both turned out great with no funny taste to them and you could still really taste that good smoked beef flavor.
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07-28-2013, 11:18 AM
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#2 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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yip, that sure looks about right!
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-28-2013, 11:19 AM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looks like you figured out the posting issue
 The bark looks darker that I prefer, but that could be the pictures. Otherwise they look great!
__________________
"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 |
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07-28-2013, 11:22 AM
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#4 |
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On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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thanks! we always end up with a dark bark like that. I think maybe we need to wrap them in red butcher paper next time and a bit sooner.
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07-28-2013, 11:24 AM
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#5 |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That would do it. I wrap when the bark is the color that I like. If you have sugar in the rub it can burn and the bark can get quite dark.
__________________
"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 |
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07-28-2013, 11:25 AM
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#6 |
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Got Wood.
Join Date: 11-17-12
Location: Kansas City, MO
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Looking good. Which ones was your favorite?
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07-28-2013, 11:31 AM
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#7 |
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On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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They were all really good but I think the Apple one turned out the best it was so juicy then probably the peppered cow next, this was all my father in laws idea as far as the rubs and injections went. I would have used peppered cow and sweet and spicy rub from simply marvelous and apple juice beef broth mixture with the rubs in them for an injection along with apple and hickory wood. But that's the nice thing about this hobby you can do it so many ways each time to satisfy what you are looking for.
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07-28-2013, 11:43 AM
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#8 |
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Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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After some serious studying on brisket, it seems like all the Texan products I've seen have that darker bark. Am I doing it wrong?
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07-28-2013, 11:50 AM
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#9 |
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On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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its all depends on what you prefer, but you can wrap it when its the color and bark you desire. Correct me if im wrong Brethren.
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07-28-2013, 11:56 AM
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#11 |
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On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Thank you! just wish we had some left over
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07-28-2013, 01:11 PM
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#12 |
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is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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I'm a bark shark and that looks tasty to me! I cook em necked all the way thru with no wrapping so mine come out dark too.
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07-28-2013, 02:08 PM
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#13 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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It aint burnt it's bark. Mine gets like that and I only use salt & peppa and I BP warp at after 4 hrs. looks like it was cooked proper to me.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-28-2013, 02:44 PM
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#14 |
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On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Thank you! This was a long time coming we have done a few in the past and I just think we didn't let them cook long enough. Like everyone says there done when there done !
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07-28-2013, 02:50 PM
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#15 |
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Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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Looks great.. Cool pic of 3 ol stickburners humming..
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