MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-22-2010, 01:51 PM   #61
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Default

I'm deeply sorry for your loss.
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote




Old 08-22-2010, 04:43 PM   #62
trucky9754
On the road to being a farker

 
Join Date: 11-28-08
Location: Mendota, Illinois
Default

I just saw your post and picture of your Brisket. I actually believe I threw up in my mouth. I can't get that first picture out of my mine and I am sure I am going to have nightmare's about this. It looks like something you would see at an autopsy. But kudos on the great comeback and save. Feed that to the wild cats and I am sure they will leave the neighborhood. Good Luck

Trucky9754

Cooking on

FEC100
CS009
Weber Gasser
Thermopen Red X 2
Official MOINKER
Pork Patrol BBq Comp team
trucky9754 is offline   Reply With Quote


Old 08-22-2010, 05:04 PM   #63
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Maybe it would do in chili, stwe or a hash.
jestridge is offline   Reply With Quote


Old 08-22-2010, 07:27 PM   #64
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default

Yep, I've seen something similar first hand...except mine was at a competition in 2007...I got the grand idea to add tenderizer to my injection....I start my flats out fat cap up and flip over after about 4 hours....at the flip, all the flats nicely divided themselves into 3 pieces...FARK!!! The worst part was the taste and tenderness...it seemed the more you chewed, the bigger the bite got in your mouth....no choice but to turn in or disqualify myself....so we put 3" long slices in the middle of the box and filled the outside edges with chunks and turned it it...fully expecting to come in DAL! 34 teams this contest and the brisket came in 29th...WTF??? There were 5 entries WORSE than mine?? You got to be Chittin' me!
That was the LAST time I've used tenderizer....the next year at this same contest we were 1st in brisket with a near perfect score.

Yea, brother, I've been there.....nice recovery with the Tri Tip!
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Old 08-22-2010, 09:12 PM   #65
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Alright..

Why does my name pop up in every brisket nightmare thread.

There was that ONE brisket I cooked to perfection last year, remember? C'mon, you remember!
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.


Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote


Thanks from:--->
Old 08-22-2010, 09:18 PM   #66
KnucklHed BBQ
Babbling Farker

 
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
Default

Well Shane, I'm sure its safe to assume that from now on, it will be my name that is mentioned when bad brisket happens!

There is no way that your brisket could have been remotely close to this mess... And even if it was on par, I doubt you farked up anywhere close to 100lbs of it!
KnucklHed BBQ is offline   Reply With Quote


Old 08-25-2010, 10:20 AM   #67
KnucklHed BBQ
Babbling Farker

 
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
Default

Quote:
Originally Posted by jestridge View Post
Maybe it would do in chili, stew or a hash.
Sorry man - NO WAY! This stuff was so horrible that if you even got a small amount of the mush mixed in with a bite you would spit it out!
I would really hate to ruin a pot of chili trying to save some crappy brisket!

Quote:
Originally Posted by Solidkick View Post
34 teams this contest and the brisket came in 29th...WTF??? There were 5 entries WORSE than mine?? You got to be Chittin' me!
That was the LAST time I've used tenderizer....the next year at this same contest we were 1st in brisket with a near perfect score.

Yea, brother, I've been there.....nice recovery with the Tri Tip!
LOL, that's jacked up when what you would consider unedible, scores better than someone else's pride & joy (presumably).



I have a confession to make... this wasn't the first time I've liquified brisket... However! This time was unintentional, the first time though - It was the first brisket I'd ever done and long before I'd discovered this great site.
All I'd ever heard about brisket is that it was one tough SOB to get tender and had to be cooked forever to get there.
I figured I'd give it a little help. Injected a flat with a beef broth concoction thru the ends and sides and let it sit overnight.
smoked it at 250* till it seemed tender, pulled it off let it rest.

It looked beautiful, great bark and color... Sliced it open and I could literally scoop the center out of it with my finger... it looked like a brisket doughnut. That was bad, but only 1 flat and just for me, not 200 peeps!
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator

“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz
KnucklHed BBQ is offline   Reply With Quote


Old 10-15-2010, 10:30 PM   #68
OakPit
is One Chatty Farker
 
Join Date: 03-17-09
Location: Stowe, VT
Default

Great thread here - I've been asked by many customers and now I've got pics to show them. Glad everything worked out well in the end.
__________________
-Tim

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote


Thanks from:--->
Old 10-15-2010, 11:18 PM   #69
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Man, what a horrible freak show, and a great save! That brisket looks like some sort of PSA for VD.
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 10-16-2010, 01:07 PM   #70
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quote:
Originally Posted by yelonutz View Post
Sounds like brisket tacos for the next few months!

NUTZ
Or the neighborhood dogs will eat well for a while.
caseydog is offline   Reply With Quote


Old 10-16-2010, 05:18 PM   #71
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Quote:
Originally Posted by txschutte View Post
Alright..

Why does my name pop up in every brisket nightmare thread.

There was that ONE brisket I cooked to perfection last year, remember? C'mon, you remember!
No......
Can't say that we do.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 10-16-2010, 08:17 PM   #72
heiny
On the road to being a farker
 
heiny's Avatar
 
Join Date: 04-23-10
Location: Cincinnati, Ohio
Default

yikes... but nice save
__________________
If God didn't want us to eat meat then why did he make cows out of steak?
heiny is offline   Reply With Quote


Old 10-16-2010, 08:46 PM   #73
Soapm
On the road to being a farker
 
Soapm's Avatar
 
Join Date: 08-15-10
Location: Aurora, CO
Default

One bright note, that brisket had a really nice smoke ring...

Note to self, sell stock in Kroker meat tenderizer...
Soapm is offline   Reply With Quote


Old 10-16-2010, 09:16 PM   #74
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

mmmm, mush. I would mix it in a blender like a milk shake and then add sauce to it. mmm BBQ milk shake.

But seriously that sux. I would have hit my head in the turkey fryer if this happened to me... Tri tip eh.. Doesnt that taste like liver? Thats not an insult, but rather an actual question.

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 10-17-2010, 08:51 AM   #75
Hoss
Quintessential Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

You shoulda saved the(BAD) brisket for those IDIOTS that wanted well done TriTip.They woulda never known the difference!
Hoss is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
*WARNING* Not for the weak-stomached! *SATIRE* The 10-minute BabyBack Rib likeadeere Q-talk 33 12-20-2011 01:09 PM
Epic brisket failure-help jetmech1990 Q-talk 11 07-31-2011 12:59 PM
Brisket failure equals success! Vince B Q-talk 14 01-16-2011 04:07 PM
Brisket Prep Failure billygbob Q-talk 7 02-08-2009 08:47 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:42 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts