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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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12-19-2011, 10:52 PM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Brisket - Texas Style BAR-B-Q
We're doing it wrong!
Who knew? I picked up a 16lb brisket at one store and a 12lb at another. This was on the 12lber.... Hmmm...Cook it whole, leave fat cap on....ok. Let's take a look at this recipe on the back... Never mind low & slow Forget hot & fast Texas Style BAR-B-Q is Slow & Fast!!
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John |
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12-19-2011, 11:00 PM | #2 |
On the road to being a farker
Join Date: 05-14-09
Location: Salt Lake City, Utah
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I think this is a hoot, whod a thought?
So all you Texas guys, tell me what's up with this: I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh? |
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Thanks from:---> |
12-19-2011, 11:04 PM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Where do you get slow coals?
I'm gonna need those as I get older as I'm guessing they'll be easier to catch.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from: ---> |
12-19-2011, 11:08 PM | #4 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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"You may want to vary this recipe with your own BAR-B-Q Skills."
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John |
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12-19-2011, 11:11 PM | #5 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I guess those Texan's really DO know brisket
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-19-2011, 11:19 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm pretty sure Kingsford briquettes are supposed to be slow burning. I guess you use those. I wish they would say if you are supposed to turn it clockwise or counterclockwise. I hope I don't mess it up.
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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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12-19-2011, 11:19 PM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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I'm so confused!
"Well.... excuuuuuuuuse, me" (Steve Matin mod)
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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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Thanks from: ---> |
12-19-2011, 11:21 PM | #8 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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"For best results use a meat thermometer"
Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from: ---> |
12-19-2011, 11:29 PM | #9 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Have to make sure you hit the "170F for medium"
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John |
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Thanks from:---> |
12-19-2011, 11:32 PM | #10 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Don't think a rectal thermo goes that high....
__________________
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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12-20-2011, 12:19 AM | #11 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Quote:
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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12-20-2011, 12:36 AM | #12 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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They couldn't even pay real actors to pose for a picture with a smile. What does that tell you?
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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12-20-2011, 07:26 AM | #13 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Thats just embarassing! I don't think that would fly here in the Lone Star State!
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12-20-2011, 07:38 AM | #14 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
Funny, I live in Maine and haven't seen this on any shelves here either. |
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12-20-2011, 07:52 AM | #15 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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slow and fest brisket cooked to a perfest 170 med is the bomb.
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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