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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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08-04-2010, 11:48 AM | #136 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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After you cut up the point to make brunt ends what do you put it in when putting it back on the smoker? A foil pan or a veggie tray? I also heard of people taking the point and adding it to the BBQ sauce?
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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Thanks from:---> |
08-13-2010, 10:47 AM | #137 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done.
QUESTION ABOUT THE ABOVE: IS there a concern about drying out the point, while you waited another two hours for the flat? Thanks and thanks for this awesome tutorial.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-13-2010, 12:41 PM | #138 |
On the road to being a farker
Join Date: 07-06-10
Location: Hanover, PA
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Great tutorial Big . Should be very helpful to a lot of people. I've been doing briskets for a few years and i even picked up a pointer or two. Nicely done!
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Dave UDS Brinkmann Smoke n Pit Weber 22.5" OTG |
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08-16-2010, 12:24 PM | #139 |
Is lookin for wood to cook with.
Join Date: 08-12-10
Location: Las Vegas, NV
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Thanks!
Incredible post! Thanks for the help!
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08-19-2010, 01:40 AM | #140 |
Is lookin for wood to cook with.
Join Date: 06-18-05
Location: Boston Area
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As others, I really appreciate this post. I've been out due to some severe knee injuries, and I thought I remembered some stickies in the past that went deep into the philosophy of different brisket techniques. Did those all go away, or is my old mind just slipping?
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08-19-2010, 01:49 AM | #141 |
Is lookin for wood to cook with.
Join Date: 06-18-05
Location: Boston Area
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Nevermind. I'm an idiot. I found it again!
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08-19-2010, 10:55 AM | #142 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Chris - absolutely fantastic tutorial - clear, concise and to the "point". Thank you so much! I'm just now finding this post. Been doing a lot of brisket reading to help improve our comp brisket. This thread confirmed what we have been doing right and helped solve what we've been doing wrong. Like others, on earlier briskets I was confused when the point would probe tender but the flat would still have resistance. Finally occurred to me that the point because of its higher fat content will probe tender well before the flat but keep cooking UNTIL the point and the flat probe the SAME. The point will not overcook in this time and as you said once separated can go back on the smoker for several more hours to make burnt ends w/o fear of drying it out.
So Chris - if this is Bigabyte Brisket 101, when can we expect the intermediate or advanced BB 201 or 301? I for one would love to know what extra steps you take when you really want to put out your best brisket! Thanks again!
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
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09-19-2010, 08:31 AM | #143 |
Is lookin for wood to cook with.
Join Date: 09-06-10
Location: Delaware
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Fantastic tutorial!
Nice pics too. This is one of favorite cuts on the Q. |
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09-22-2010, 12:25 PM | #144 |
Knows what a fatty is.
Join Date: 07-05-09
Location: brunswick ohio
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WOW Thanks for all the info
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09-22-2010, 12:46 PM | #145 |
Full Fledged Farker
Join Date: 08-25-10
Location: Evansville, IN
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This is the best tutorial I have seen so far, and I've been doing a lot of wandering around. Thanks agian Chris. I now have the confidence to try my first brisket without being a nervous wreck. Hopefully this weekend.
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Aaron Weber Imperial Sequoia (restoration in progress) Weber Platinum (The Green Lantern) Weber OTS 22.5 Weber SJ UDS (with more to come) Cheapo gasser Old Smokey ES (A gift, don't buy one) Humble member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers Honor bound to protect, prepare, and serve |
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09-22-2010, 01:33 PM | #146 |
Full Fledged Farker
Join Date: 09-15-10
Location: Minnesota
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Glad I found this post, very nice tutorial of the brisket
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http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build |
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09-22-2010, 02:11 PM | #147 |
Full Fledged Farker
Join Date: 09-08-10
Location: City of Angels
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Great tutorial! I just bookmarked it for future reference.
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09-22-2010, 05:55 PM | #148 |
Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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So there was a total of 16 hrs in the cook? 12 for the whole packer and another 4 for the burnt ends?
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[B]BigJim[/B] [B]Charbroil CB940X[/B] [B]Charbroil Bandera and an Old NB Bandera (in restoration)[/B] [B]Charbroil [COLOR=red]RED[/COLOR][COLOR=black] infrared[/COLOR][/B] [B][COLOR=black]Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go[/COLOR][/B] [B]UDS x 2[/B] [B]Super-Fast, Splash Proof, Precisely Accurate, Highly Visible [COLOR=darkorange]ORANGE[/COLOR] Thermapen[/B] [B]Fast, Accurate and Shipped Free [COLOR=navy]BLUE [/COLOR]Thermapen, Maverick ET-73, Maverick ET-732 x2[/B] |
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10-30-2010, 02:27 PM | #149 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Sorry just had to read it again. VERY COOL!!
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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10-30-2010, 02:28 PM | #150 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Well done..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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