|
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 |
01-05-2013, 10:03 AM | #1 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
|
My first brisket
I've done butts, ribs and pork loins but this was my first try at a brisket.
I got a 10.5 pound brisket trimmed off the hard fat and rub it with one of Paul kirks sugarless Texas BBQ rub. On the smoker at 250. Temps were in between 245-285. She was on for about 11 hours. It's loosely wrapped in foil, soon I will wrap it tight and cooler it till the Bengals game kicks off. Who Dey?! I will snap a pic when I slice it up. Hope she stays as juicy as it looks and sounds!! |
|
01-05-2013, 10:06 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Looks pretty good,
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
01-05-2013, 10:07 AM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Looking good so far
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
01-05-2013, 10:20 AM | #4 |
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
|
Looks great. Go Bengals
Have fun and happy smoking BBQ UP
__________________
LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ |
|
01-05-2013, 11:06 AM | #5 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
|
Got to love the Akorn.
|
|
01-05-2013, 11:13 AM | #6 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
|
|
|
01-05-2013, 11:54 AM | #7 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
|
Looks Great !!
__________________
Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
|
01-05-2013, 12:09 PM | #8 |
On the road to being a farker
Join Date: 06-06-06
Location: Haslet, TX
|
Yelp, that will work!!
__________________
UDS, Weber 22.5, Charbroil gasser |
|
01-05-2013, 12:55 PM | #9 |
Knows what a fatty is.
Join Date: 12-30-12
Location: Sedalia, MO
|
Looks mighty good to me!
|
|
01-05-2013, 02:04 PM | #10 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
|
Looks good...but stop teasing and show us the final product sliced up
__________________
[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
|
01-05-2013, 08:49 PM | #11 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
|
So I was disappointed with how it sliced up. I cooked it till it probed tender all over. About 11 hours. Since it was done this morning and I didn't want to eat it till late afternoon, I let it sit in a dish loosely tented with foil for about 40 minutes then I heavily wrapped it and coolered it till about 430 this afternoon. When i unwrapped it the flat was pretty tough. The point was in decent shape. Parts of it kinda had a pot roasty taste to it.
Any thoughts on where it went wrong? The long hold in the cooler? Cooked to long, not enough? Thanks! |
|
01-05-2013, 09:06 PM | #12 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
|
I'm starting to think I didn't cook it long enough. The flat was probing tender but it had a different feel than the point did. I seemingly could have dropped the probe right through point. Am I on to something!?!?
Sent from my iPad using Tapatalk HD |
|
01-05-2013, 09:46 PM | #13 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
|
It certainly looked good, but I've had good looking briskets come out "pot roasty" as well. Lately I've been smoking briskets in the 10-12lb range at 240 for about 12 hours, foil after it gets a mahogany color (about 4-6 hours with pecan or oak smoke), and cooler until about an hour before I'm ready to serve, I'll unwrap it and let it sit on my cutting board to tighten up before slicing. Had good results with that lately.............Oh, and GO TEXANS!! (sorry, had to get that in there, but its out of the frying pan and into the fire for us next week....)
__________________
BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410. |
|
01-05-2013, 09:49 PM | #14 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
|
Looks great from where i'm sitting
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
|
01-05-2013, 09:58 PM | #15 | |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
|
Quote:
Sent from my iPad using Tapatalk HD |
|
|
|
|