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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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11-08-2012, 08:32 PM | #256 |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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*shivers* Oh man... The stuff I had was so good that um... I think I had something in my eye... and I've never even had the point. Can't wait.
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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11-08-2012, 09:28 PM | #257 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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For any of the "Lesser" BBQ folk like myself out there, THIS is the thread that helped me turn the corner in brisket smoking.
Thanks Big!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-08-2012, 09:51 PM | #258 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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There are no lesser BBQ folks. I learned from others, and I am happy to help others learn everything I have learned. Heck, thanks to sites like this one (particularly this one), and the great folks here over the years, and even new faces, I still learn new things. It really is an amazing thing, in my opinion.
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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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11-30-2012, 09:57 PM | #261 |
Full Fledged Farker
Join Date: 08-08-12
Location: Castle Rock, CO
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Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender?
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--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732 |
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12-03-2012, 09:23 AM | #262 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yes.
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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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12-03-2012, 07:34 PM | #264 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-03-2012, 09:46 PM | #265 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Once the fat has rendered, the temps climb much quicker. I have gone from almost there at 180 to 210 in 2 hours... what, I wasn't sleeping, pitmaster never sleep!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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12-04-2012, 07:22 AM | #266 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I always start at about 190° and seems like I've got to go a ways further.
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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12-04-2012, 11:56 AM | #267 |
Found some matches.
Join Date: 10-09-12
Location: Huntington NY
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That was truly an informative lesson on the basics of Brisket. I will KISS for my next try. My first was a bit dried out.
Thanks Again
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Trying to Smoke My Way To A Better Place,, With Some Beer !!! |
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12-22-2012, 09:29 PM | #268 |
Full Fledged Farker
Join Date: 09-03-11
Location: Jackson County, NC
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Gonna try this on Monday!
Hopefully the 8-9 hours I'm budgeting for the 40 pounds of butts will get er done. Might cook around 260...
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Big homemade smoker on a trailer, Weber grill, firepit |
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12-23-2012, 09:22 AM | #269 |
Found some matches.
Join Date: 10-09-12
Location: Huntington NY
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40 lbs of Butt for Christmas
40 lbs of butt sounds real tasty. Enjoy and happy holidays to all.
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Trying to Smoke My Way To A Better Place,, With Some Beer !!! Last edited by JBoss64; 12-23-2012 at 09:23 AM.. Reason: Typo |
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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