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 05-07-2009, 08:13 PM   #76
LOUMAFF3
Knows what a fatty is.
 
LOUMAFF3's Avatar
 
Join Date: 09-06-08
Location: SAYVILLE, NY
Default

This is a great post! I need to have the two newbies on the team study this info.
Thanks for spending the time.
__________________
NB Bandera, New York's Full Pull BBQ, Long Island, New YorK
LOUMAFF3 is offline   Reply With Quote




Old 05-18-2009, 07:37 AM   #77
Digi
Full Fledged Farker
 
Join Date: 02-16-09
Location: Garland, TX
Default

ok... as simple as this is, i think i'm still getting it wrong... my understanding is that the probe should slide into the flat as easily as it does the point... i always get the "butta" feel on the point and never the flat... i have a strange feeling that i'm not letting it cook long enough. great flavor, lots o' juice, pretty tender, just seems to be a little dry on the flat.

i guess the biggest questions i have are:

is the "butta" feel going to be the same feeling as the point?
how long does it last? (meaning if i check it once an hour after 10 hrs, is there a chance i could miss it and over cook it back to being tough again within that hour to check ?)
do you just "rest" it or "wrap and towel" in a cooler after the "butta" feel (and if you do have to "wrap, towel, and cooler" after the "butta" feel for timing if it finishes earlier than expected, would this affect the meat in any way making it not as tender)?

sorry to being up an old post again for something laid out so simple.
__________________
[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]"
UDS - dubbed "The Binford UDS 1000"
Members Mark Stainless Grill - dubbed "King Grilla"
22.5" Weber OTG - dubbed "Little Bit"
[/COLOR]
Digi is offline   Reply With Quote


Old 05-18-2009, 07:48 AM   #78
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

is the "butta" feel going to be the same feeling as the point?
It should be very similar.

how long does it last? (meaning if i check it once an hour after 10 hrs, is there a chance i could miss it and over cook it back to being tough again within that hour to check ?)
Don't worry so much about overcooking it to tough unless you fall asleep or something. The tough and dry is because it is underdone, and overdone will simply mean fall apart tender. The juiciness is from the collagen and fat. You have to seriously overcook it for the fat and collagen to go away leaving only dried and charred meat strands.

do you just "rest" it or "wrap and towel" in a cooler after the "butta" feel (and if you do have to "wrap, towel, and cooler" after the "butta" feel for timing if it finishes earlier than expected, would this affect the meat in any way making it not as tender)?
This is why i was trying to keep it simple. After this you add in too many questions, and it really comes down to personal preference. There is no 1 way to make great brisket, period, end of story. My personal preference however is to wrap and place in a cooler for 4 to 6 hours or so. If you find this makes it too tender for you, that means the wrapping/coolering has cooked it further than you want, so adjust as necessary.

The important thing to realize is that tough and dry equals undercooked, not overcooked. Overcooked means fall apart tender (think pulled beef). Unless of course you take this to an extreme and cook it until it is simply burnt. You'll know if this happens though. Instead of noticing how dry and hard it is, you are most likely to notice it tastes like crap.

sorry to being up an old post again for something laid out so simple.
No problem. Just realize when starting out you can only get close to the target, not dead center. Keep practicing.
__________________
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


Old 05-18-2009, 08:04 AM   #79
Digi
Full Fledged Farker
 
Join Date: 02-16-09
Location: Garland, TX
Default

Quote:
Originally Posted by bigabyte View Post
is the "butta" feel going to be the same feeling as the point?
It should be very similar.

how long does it last? (meaning if i check it once an hour after 10 hrs, is there a chance i could miss it and over cook it back to being tough again within that hour to check ?)
Don't worry so much about overcooking it to tough unless you fall asleep or something. The tough and dry is because it is underdone, and overdone will simply mean fall apart tender. The juiciness is from the collagen and fat. You have to seriously overcook it for the fat and collagen to go away leaving only dried and charred meat strands.

do you just "rest" it or "wrap and towel" in a cooler after the "butta" feel (and if you do have to "wrap, towel, and cooler" after the "butta" feel for timing if it finishes earlier than expected, would this affect the meat in any way making it not as tender)?
This is why i was trying to keep it simple. After this you add in too many questions, and it really comes down to personal preference. There is no 1 way to make great brisket, period, end of story. My personal preference however is to wrap and place in a cooler for 4 to 6 hours or so. If you find this makes it too tender for you, that means the wrapping/coolering has cooked it further than you want, so adjust as necessary.

The important thing to realize is that tough and dry equals undercooked, not overcooked. Overcooked means fall apart tender (think pulled beef). Unless of course you take this to an extreme and cook it until it is simply burnt. You'll know if this happens though. Instead of noticing how dry and hard it is, you are most likely to notice it tastes like crap.

sorry to being up an old post again for something laid out so simple.
No problem. Just realize when starting out you can only get close to the target, not dead center. Keep practicing.

thanks again for laying this out... my biggest fear was that i was somehow overcooking it and missing the "butta" feel, but it appears that i never even reached it... i made one over the weekend, and i thought the long stent in the cooler would have pushed it over the edge, but i guess it didn't even get it there... it's all good though... i ended up chopping the whole thing to make brisket cheesesteaks for everyone anyways (which were awesome by the way!)... i'm all about practicing and will do another one this weekend...

thanks again!
Brian
__________________
[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]"
UDS - dubbed "The Binford UDS 1000"
Members Mark Stainless Grill - dubbed "King Grilla"
22.5" Weber OTG - dubbed "Little Bit"
[/COLOR]
Digi is offline   Reply With Quote


Old 05-18-2009, 09:07 AM   #80
ctbeerbq
Full Fledged Farker
 
ctbeerbq's Avatar
 
Join Date: 06-19-07
Location: Katy, TX
Default

Excellent post! I will make my first attempt at brisket this weekend, and I started my research this morning and came across this thread. This info will be extremely helpful to me. Thanks again!!
__________________
Jared - not the Subway guy
Certified MOINK Baller

NB Bandera
UDS - beer can
Brinkman Pro Series 4400 Gasser

"I'd rather have a belly from drinking than a hump from working."
ctbeerbq is offline   Reply With Quote


Old 05-31-2009, 08:09 PM   #81
pitboy
Found some matches.
 
pitboy's Avatar
 
Join Date: 05-29-09
Location: Rochester,NY
Default

Thank you that was amazing. I went by time on my first brisket and took it off to soon.
It was a bit chewy but the family took it in stride, thank god the beer was cold and went down better than my brisket. My next attempt the meat will tell me when its ready
__________________
love my Texas Stick Pit
pitboy is offline   Reply With Quote


Old 05-31-2009, 08:13 PM   #82
zydecopaws
Babbling Farker
 
Join Date: 01-14-09
Location: Battle Ground, WA
Default

I gave you credit elsewhere on this thread, and wanted to make sure you see it here as well. The tip for pulling it when it is soft as butter and not worrying about the temp was spot on. I did my first cook today and the kids were lining up for thirds. Thanks for this post!
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B]
[I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I]
[B][COLOR=Blue]
MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B]
[SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]
zydecopaws is offline   Reply With Quote


Old 08-19-2009, 09:23 AM   #83
radarmonkey
Found some matches.
 
Join Date: 08-13-09
Location: Edmond, Ok
Default

Wow. I've been cooking brisket since I was 14 yrs old and my dad said "here, go cook this" and shoved a paper wrapped brisket at me while he was bringing home our first side of beef. I learned ALOT today. I had never thought or heard of "burnt ends" until today. I can't wait to try it. I also didn't know about using a "probe" to check for doneness. I have always just guessed. Thanks so much for the info.
radarmonkey is offline   Reply With Quote


Old 08-19-2009, 11:27 AM   #84
Merlinspop
Got Wood.
 
Join Date: 08-15-09
Location: Charles Town, WV
Default

When probing the flat for that doneness feel, do you insert it with or against the grain or does it not matter?

Can't wait to try it out. Have a UDS almost done, just waiting for the lid ring to be welded to a kettle lid (long story, but don't try to burn off the liner/paint by simply hitting it long and hard with a propane torch, unless you don't mind having a lid shaped like a round tortilla chip).
__________________
Bruce - Weber Performer, UDS up and running.
Merlinspop is offline   Reply With Quote


Old 08-19-2009, 12:20 PM   #85
82muchhomework
Full Fledged Farker
 
82muchhomework's Avatar
 
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
Default

On account of this tutorial, I'm gonna try my first one this weekend... if the wife agrees.
82muchhomework is offline   Reply With Quote


Old 08-19-2009, 12:44 PM   #86
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
Default

How the he!! did I miss this thread?
Excellent job Chris!

Quote:
Originally Posted by BobBrisket View Post
How many of you buy the packers and then separate the point and flat to smoke separately?
Burnt ends are just so dang good!! Aren't they?
I do. I trim and seperate before I cook. I have the 18.5 WSMs, so I lay the point fat side down first then lay the flat fat side down over the top. Easier to make one fit that way.
Quote:
Originally Posted by BobBrisket View Post
It's more cost effective to buy this way, right?
I weighed the fat after trimming a packer, and cyphered the price per pound of the trimmed packer and it was cheaper than a trimmed flat. Plus, if you smoke the fat you trimmed, it makes a great cooks snack.
Quote:
Originally Posted by thirdeye View Post
I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.
Never would have thought of that. Great tip!
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Old 08-19-2009, 01:51 PM   #87
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

I only saw the few first pics and commentary just now,great job BByte!
This is a tutorial!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 08-19-2009, 02:11 PM   #88
jswordy
is one Smokin' Farker
 
jswordy's Avatar
 
Join Date: 05-13-09
Location: Fayetteville, TN
Default

Wow, this ain't a STICKY yet? (hint ) Seriously, it would be cool to be able to put these kind of things somewhere for handy reference. Ain't never cooked no brisket, but I'm gonna!
__________________
Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)
jswordy is offline   Reply With Quote


Old 08-19-2009, 02:35 PM   #89
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Quote:
Originally Posted by jswordy View Post
Wow, this ain't a STICKY yet? (hint ) Seriously, it would be cool to be able to put these kind of things somewhere for handy reference. Ain't never cooked no brisket, but I'm gonna!

I second that!
A tutorial part for building n stuff and for prepping your meat.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 08-19-2009, 07:27 PM   #90
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

very good instruction wish I saw that when I did my first one , JOB WELL DONE!!!!!!!!!!
jestridge is offline   Reply With Quote


Reply

Tags
brisket, brisket tutorial, How to cook the perfect brisket

Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic "Like A Brisket" Tutorial bigabyte Q-talk 11 12-20-2013 10:21 PM
Basic UDS tutorial? bluegrass smoke Q-talk 4 06-22-2011 09:45 AM
first UDS brisket (heavy pron) Bayme Q-talk 22 09-01-2010 07:33 PM
Inaugural Brisket (details and pron heavy) Dylan's Dad Q-talk 11 05-24-2010 12:03 PM
Brisket Kissed with Fat; Heavy Pron Midnight Smoke Q-talk 12 06-22-2009 11:26 AM

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 12:25 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