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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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08-17-2009, 06:57 PM
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#1 |
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Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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Hi heat brisket- timing notes and pron
14.8 lb brisket on right now-
0945- 200 degrees with black cherry and white oak. 1245- added more white oak- upped the temps to 325 1700- pulled Brisket off, temps range from 195-205 internal probe goes in like butter. Resting- 1900- yum
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Jim |
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08-17-2009, 07:08 PM
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#2 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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That is one beautiful piece of brisket.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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08-17-2009, 07:11 PM
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#3 |
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Knows what a fatty is.
Join Date: 08-06-09
Location: Bridgeton, NJ
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I'd type more, but my mouth is watering...
Nice job! |
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08-17-2009, 07:30 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 04-02-09
Location: San Antonio, TX
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Awesome! How'd ya season it? I'll take a sammie, please! Make it two...
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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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08-17-2009, 07:40 PM
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#5 |
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Is lookin for wood to cook with.
Join Date: 07-21-09
Location: Music City, U.S.A Nashville, Tennessee
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That looks fantastic! How would that hold up in a competition? I know how it would hold up at my house.....gone!
I did one very similar to that on my Weber last week but I don't think it came out that nice. I assume no foil on that baby either...
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Mr. Bub uses the Weber Kettle 22.5/Brinkman R2D2 Smoker/SoJoe Steel fire pit/La Caja China Last edited by Mr. Bub; 08-17-2009 at 07:41 PM.. Reason: oh, and one more thing |
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08-17-2009, 08:05 PM
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#6 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Awesome work there. I think we both use similar techniques with the low and slow to start and then the high heat crank. You can still get a full packer done in 7-10 hours, hard to beat that. Very nice, that is one good looking brisket!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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08-17-2009, 08:06 PM
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#7 |
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is one Smokin' Farker
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.
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Was that 7 & a quarter hrs. of cook time? How long did it rest?
My favorite meat, when done right! And,It looks right!!!!! I'd pound of that, over a 16oz. steak any day! That's BEAUTIFUL!!!   ______________________ coon@$$ |
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08-17-2009, 09:39 PM
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#8 |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Very nice looking brisket there....to bad it's not here.
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08-17-2009, 09:40 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there! I haven't done a brisky in a while .....
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
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08-17-2009, 09:52 PM
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#10 |
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Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Goose - Being Born and Raised in Houston .. this truely made me slacked jawed .. great gob.
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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08-17-2009, 10:25 PM
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#11 | |||
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Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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Quote:
Quote:
Quote:
Thanks for the positive comments Gents.
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Jim |
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08-17-2009, 10:45 PM
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#12 |
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On the road to being a farker
 Join Date: 07-10-09
Location: Long Beach CA
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Goose
That gives me an idea to do when I don't have time. My normal smoke goes 14hrs+-. I should be off this Sunday and alway looking for something to burn! Now where did I put those chunks of Mesquite  |
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08-18-2009, 12:32 AM
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#13 |
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On the road to being a farker
Join Date: 06-26-09
Location: Outskirts of the Internet
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Well done, Goose! I hope mine look, and taste this good this weekend.
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If I wanted to cook on gas, I would stay inside and use the stove. |
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08-18-2009, 02:25 AM
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#14 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Going to bed and waking up with these kind of pics is not good for my health I think.
It works depressing somehow. I'll take another bite of my tuna sandwich. Nice Briskey Goose!
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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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08-18-2009, 06:29 AM
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#15 |
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Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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drool
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