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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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01-03-2012, 04:08 PM
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#1 |
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Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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Going to attempt my first brisket this weekend
This coming weekend I plan on attempting my first brisket. I'm going to put it on my UDS. Probably inject with some beef broth. Any advice on rub or how long to cook and what temps?
Thanks Jason |
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01-03-2012, 04:17 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Hit it with some seasoned salt, black pepper, cayenne, and Montreal steak seasoning. Cook it at 275 until a probe sides in with no resistance in both the flat and the point.
__________________
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. |
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01-03-2012, 04:20 PM
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#3 |
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Got Wood.
Join Date: 12-15-11
Location: Attleboro MA
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can't believe he didn't link to his own awesome tutorial
 This is from bigabyte and I found it quite helpful, it goes through every step with pron. http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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"When the going gets weird, the Weird turn Pro" -HST |
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01-03-2012, 04:47 PM
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#4 | |
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is One Chatty Farker
  Join Date: 07-31-10
Location: Livngston, Montana
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Quote:
I agree. Maybe Chris is just being modest. I too used his tutorial when I started out. It is a great resource and I recommend it highly. 
__________________
[FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT] |
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01-04-2012, 11:15 AM
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#5 |
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Knows what a fatty is.
Join Date: 08-15-11
Location: lees summit, mo
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Hope it goes better than mine have! I am 0-3 so far! lol
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01-04-2012, 07:57 PM
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#6 | |
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Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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Keep it simple, you don't need any fancy rubs or injections on your first try.
Equal parts salt, pepper and paprika will work out well. Focus on a low and slow cook and remember to cut against the grain when you are done. I used these links on my first (and second) briskets last week. http://www.virtualweberbullet.com/brisketselect.html http://www.virtualweberbullet.com/brisket2.html Quote:
Well worth the time to read before starting.
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Just a guy who smells like a campfire and a couple of WSMs |
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01-04-2012, 08:05 PM
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#7 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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My ONLY suggestions is this: Don't get your expectations for your first one too high. Briskets are a right pain in the arse.
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01-04-2012, 08:14 PM
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#8 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I did the only two briskies that I have done hot n fast. No less than 275 and no more than um, 325. or is it 350? Watch the Pitmaster T vid. I used that for my guidance. I foiled towards the end before taking it off the pit. Don't have to, but I did. Makes the bark softer but both pieces of meat were tasty. I checked temps till about 190 then started probing. When it was done, it was done.
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01-04-2012, 08:22 PM
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#9 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yup keep it simple. I use S & P and a little gran. garlic smoke till 160/170 foil add 1/4 cup of beef broth till it hits 190 then probe test till the probe slides in like soft butter. Wrap in a towel and cooler it for a n hour or two, slice and enjoy.
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01-04-2012, 08:27 PM
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#10 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-04-2012, 10:18 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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Good luck sir, I tried my first one last weekend, can't see me making another attempt anytime soon.
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