Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
04-06-2013, 09:28 AM | #61 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
|
Then I guess I'm a big "slow", knuckle dragging, mouth breather that slobbers out the side of my mouth. Because brisket isn't "easy" for me. I attribute it to being a different animal to cook than ribs and pork butt. Not necessarily "harder" but different with regard to the method of determining when it is done or not.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
|
04-06-2013, 11:05 AM | #62 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
If there's one thing I've learned in BBQ, it's that everyone has some meats that are "easy" for them and others that are harder. For whatever the reason, I've never had a problem with brisket, but competition chicken kicks my butt! I can't seem to get it right. Right now there are dozens of Brethren laughing at me because chicken is easy for them. We all just need to realize that there are folks here at different experience levels, regardless of how long they have been on the site. Join date means nothing more than when you first signed up. There are folks who have been here since the beginning and have purple user names but only cook a couple of times a year and there are folks here who joined last week but have been cooking BBQ for 30 years. The color of our user names and our join date do not equate to experience or wisdom. We all can learn from everyone. This also means there there will be questions that come up often and questions that may seem silly to some of us, but are very serious to the person who posted it. They all deserve our best answer and it should be done in a courteous and friendly manner. That's what made this site the best BBQ site on the Internet. The other thing that quickly becomes obvious after reading the posts for a while is that there is more than one way to get good results, even with the same equipment. If someone's method or equipment is different than yours that doesn't mean that they deserve anything less than your best advice and definitely doesn't mean that they deserve ridicule or a nasty response. If you do things differently and feel that they can benefit from your techniques then point out what you do and let them know why you do it. It they are using different equipment accept their decision and either don't reply or try to help them with what they are using. Don't put them down because you don't think their equipment is as good as yours or doesn't meet your definition of BBQ. There is way too much of that going on around here lately. Sorry for the mini rant, but thanks for reading
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
|
Thanks from: ---> |
04-06-2013, 11:26 AM | #63 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
I blame the cow, not the cut.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
04-06-2013, 12:05 PM | #64 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
It is very hard to communicate with text on the WWW
I never intended to "ding" folks who ask questions. My post was meant to be about the folks who answer the questions, but do more to complicate the situation than fix the problem. This post nails the concept I was talking about. Quote:
I have seen folks state that it took hundreds or thousands of practice briskets to get it right. I recently saw a reply that told the OP they needed to buy a different smoker if they wanted to cook brisket. Best example I can give is that many times, all the OP needed to do was cook it longer. Not always, but that is the answer to many of the problems encountered. But, there follows a avalanche of "cook it hotter", "cook it cooler", "mess with the fat cap (more or less), and so forth till the OP would need to change each and every thing they did. And, that is if they could even figure out all the changes folks recommend. Bottom line, IMHO, is that many of us make it harder to cook brisket (and other things) when our goal should be to help make it easier. If I were just coming into the wonderful world of brisket cooking right now, I doubt seriously that I would have the nerve to try one based on the info on the WWW these days Lots of good posts above. Thanks TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
|
Thanks from: ---> |
04-06-2013, 02:09 PM | #65 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
|
My "problem" is I don't cook brisket enough so I haven't gotten used to "the feel" of when it is ready. I've only cooked brisket three times and overcooked all three of them.
I'm actually cooking one today. Wish me luck. Quote:
__________________
Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
|
|
04-06-2013, 02:59 PM | #66 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
I think that may be the most challenging part of brisket. In most parts of the country it's not cheap, so most of us don't cook them enough to perfect it.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
|
04-06-2013, 08:03 PM | #67 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
|
And in addition to beer, there is not one damn thing you can smoke, grill steam or bake in your chosen patio cooker that you can not dump, dice,chip or shred into a pot of pinto beans and be absolutely amazing. Drink up and smoke on brethren. Smoke on
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
|
04-06-2013, 08:42 PM | #68 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
|
Most of us have forgotten that almost all smoked or bbq meat started off as the lowest cut of meat available, and was given to poorest of the poor. which were slave or migrant workers. This is what they had and they made it work for them. It really bothers me to see the price of not just brisket but all meat skyrocket in price the last couple years, but what really bothers me is people paying outrageous money for kobe beef or other high dollar cuts to do almost the same thing a cut of meat 1/3 the cost will be when done right.
For pete sake if you want to squander that kind of money on a hunk of meat why not do it right and get a rib roast or a beef tenderloin? Sorry it just pisses me off. Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
|
04-06-2013, 08:53 PM | #69 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Although I may be as guilty as anyone of making my own cooks over-complicated, I do have to say, for the first time I can remember, yesterday, I did post that I felt the OP in the specific thread should abandon his chosen process. I agree with Tim, that too many people make statements that simply are not true, 1000 briskets to get one right? C'mon.
That being said, if they post that they want help, they are going to get the multi-tude of answers. Winnowing through the chaff is certainly difficult. But, there are many ways, and putting them out there, that has to help in the end.
__________________
[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] |
|
04-06-2013, 09:31 PM | #70 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
|
We all have to start somewhere with learning how to cook briskets. My first was circa 1988 and I had no clue as to what I was doing. I "grilled" my first brisket over a open gas flame grill...at least I knew to keep the temp of the flame low. It was my first cook for my new in-laws and was a chard mess. Fortunately they all took it in good humor as we all laughed...digging through the chard crust for some edible meat. lol
And today, after years of learning curves, I smoke terrific briskets for family and my company's special events. Everyone raves about them. Today's newbies are fortunate to have access to the WWW and forums like this to give them guidance before they ever start.
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
|
04-06-2013, 10:01 PM | #71 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
|
I have smoked brisket with varying results for at least 10 years. Until I found this site, I never knew what I had been doing wrong. Or better yet, identified other techniques that could lead to improved results. This is over the traditional x minutes/pound or to x temperature.
As far as the many Should vs. could options, everyone has to weed out the things that won't work for them. Also, as far as flavors and approaches...if you only eat vanilla ice cream, you will never find out that you really like some other flavor even more. |
|
04-07-2013, 01:10 AM | #72 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
|
Feed me and I'm your friend
A buddy married a very pretty girl who walked into the room during a football game and asked if bubbles in the water meant it was boiling. Seriously. He does the cooking
__________________
Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
|
Thanks from:---> |
04-07-2013, 04:24 AM | #73 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
|
It rhymes with whiskey a whole lot faster IMHO
__________________
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
|
04-07-2013, 04:36 AM | #74 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
|
100% of my brisket problems are due to undercooking. It doesn't matter whatever you rub with, that's just a percentage of the flavor profile. Keeping the flat super moist should be the question.
|
|
04-07-2013, 08:13 AM | #75 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
|
Quote:
I know it would be expensive, but it would be an interesting experiment to intentionally leave some on after a well tuned expert said "it is done" and see exactly how long the window actually IS low and slow to hot and fast. The perception from the neophyte perspective is that you hone only seconds to spare when it is done. If you KNEW that you had 30-45 minutes HNF and an hour or two low and slow....well then you could chill a bit :-). The frequency the old hands check at gives some "feel for this"..........."check every 30 minutes after the IT hits 200f, pull when it probes like butter". But if you cook HNF like some do, say 300, wrap in butcher paper after the first 4 hours, then check at some interval until it probes done, what happens if you leave it on an extra hour AFTER it probes done ?? Bill |
|
|
Thread Tools | |
|
|