How to: mess up a brisket

landarc · 11-30-2011, 11:12 AM

So, as I mentioned in my rib thread, I decided to cook up some meat in a simple, straight forward process to end up with some nice smoked meat. Naturally, I couldn't just do the brisket fat cap down, in a UDS, nooo, that would be too simple.

I decided to put the brisket on a sheet of aluminum foil.

I don't know why, I don't know what I expected. I know that I did not expect the fat cap and rub to burn onto the foil such that I had to cut the cap off of the meat to release the foil. I know that I DID NOT EXPECT THAT!

Farking Fat Briquette Mod!

I don't know what I was thinking, I have cooked briskets in a UDS before, I have cooked many briskets, not all good, but, none on a dry piece of foil. GAH!

So, here is the shot of the aformentioned brisket/fat briqeuttes/foil fused to it's cap hunk of meat. So not happy with that idea.

If you can look, you can see the carbon glue I used to adhere the meat to the foil. I am so clever.

I did go ahead and salvage the mess, and it turned out to be delicious and looked fine once the foil was surgically excised.

And a couple of smoker shots, cause they turned out pretty good.

Phubar · 11-30-2011, 11:26 AM

I thought you was my Brother.....

Too bad about the brisky Onii-Chan!

Bluehawg · 11-30-2011, 11:28 AM

It ain't got to be pretty, just be tasty. I'm easy to please. :)

Q-Dat · 11-30-2011, 11:29 AM

Haha well you WERE in the zone!

We all get those "what the heck was I thinkin" moments.

gtr · 11-30-2011, 11:32 AM

I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?

N8man · 11-30-2011, 11:34 AM

This was definitely a time that foil was not your friend....

The Brisket does look tasty though!!!

Cack · 11-30-2011, 11:41 AM

That's too funny ... only because it sounds like something I would do

At least the food was salvagable

landarc · 11-30-2011, 11:43 AM

Quote:

Originally Posted by gtr

I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?

I highly suggest you do your next brisket with the shiny side in, dull side out, not wait, the dull side is non stick, so it goes in.

I foresee a very flavorful chili in my future

BBQ PD · 11-30-2011, 11:49 AM

All and all, mighty fine looking brisket

. We are heading down to Paso Robles with the RV to meet up with some friends and do some wine tasting. I mention this because they all want BBQ, so guess what I'm cookin, that's correct, ribs and brisket, but I will for sure stay away from your new found foil and trim method

.

btcg · 11-30-2011, 11:51 AM

No biggie Bob (I HOPE that's not what she said ;) )

Go back to what works, and we'll not mention this again.

I still think you're the best cook on the site... just know you're human, that's all.

Bbq Bubba · 11-30-2011, 12:31 PM

Why in gods name did u go fat up? :)

landarc · 11-30-2011, 12:34 PM

Huh? no, I went fat cap down, on foil. I have no excuses.

Smokey Al Gold · 11-30-2011, 12:39 PM

Don't worry it happens. Just not to anyone I know............. jk I'd still hit a brisket sammie

Mister Bob · 11-30-2011, 12:43 PM

I've had worse ideas, and at least you wound up with some tasty brisket!

Groundhog66 · 11-30-2011, 12:46 PM

Damn briskets, nothing but trouble I tell ya

11-30-2011, 11:12 AM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	How to: mess up a brisket So, as I mentioned in my rib thread, I decided to cook up some meat in a simple, straight forward process to end up with some nice smoked meat. Naturally, I couldn't just do the brisket fat cap down, in a UDS, nooo, that would be too simple. I decided to put the brisket on a sheet of aluminum foil. I don't know why, I don't know what I expected. I know that I did not expect the fat cap and rub to burn onto the foil such that I had to cut the cap off of the meat to release the foil. I know that I DID NOT EXPECT THAT! Farking Fat Briquette Mod! I don't know what I was thinking, I have cooked briskets in a UDS before, I have cooked many briskets, not all good, but, none on a dry piece of foil. GAH! So, here is the shot of the aformentioned brisket/fat briqeuttes/foil fused to it's cap hunk of meat. So not happy with that idea. If you can look, you can see the carbon glue I used to adhere the meat to the foil. I am so clever. I did go ahead and salvage the mess, and it turned out to be delicious and looked fine once the foil was surgically excised. And a couple of smoker shots, cause they turned out pretty good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-30-2011, 11:26 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	I thought you was my Brother..... Too bad about the brisky Onii-Chan! __________________ -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

11-30-2011, 11:28 AM	#3
Bluehawg Full Fledged Farker Join Date: 11-07-11 Location: Richton, MS	It ain't got to be pretty, just be tasty. I'm easy to please. :) __________________ BBQ ADDICT and Ag Teacher

11-30-2011, 11:32 AM	#5
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-30-2011, 11:34 AM	#6
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	This was definitely a time that foil was not your friend.... The Brisket does look tasty though!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

11-30-2011, 11:29 AM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Haha well you WERE in the zone! We all get those "what the heck was I thinkin" moments.

11-30-2011, 11:41 AM	#7
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	That's too funny ... only because it sounds like something I would do At least the food was salvagable

11-30-2011, 11:49 AM	#9
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	All and all, mighty fine looking brisket . We are heading down to Paso Robles with the RV to meet up with some friends and do some wine tasting. I mention this because they all want BBQ, so guess what I'm cookin, that's correct, ribs and brisket, but I will for sure stay away from your new found foil and trim method . __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

11-30-2011, 11:51 AM	#10
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD	No biggie Bob (I HOPE that's not what she said ;) ) Go back to what works, and we'll not mention this again. I still think you're the best cook on the site... just know you're human, that's all. __________________ Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School

11-30-2011, 12:31 PM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Why in gods name did u go fat up? :) __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-30-2011, 12:34 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Huh? no, I went fat cap down, on foil. I have no excuses. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-30-2011, 12:39 PM	#13
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Don't worry it happens. Just not to anyone I know............. jk I'd still hit a brisket sammie __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

11-30-2011, 12:43 PM	#14
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I've had worse ideas, and at least you wound up with some tasty brisket! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

11-30-2011, 12:46 PM	#15
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Damn briskets, nothing but trouble I tell ya __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

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