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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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02-13-2014, 06:23 PM | #1 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Snowy Day Brisket
Hi All Well another 12" of snow fell today, so it was a good day to an oven brisket..
Started with 11 .Lb Superior Angus Brisket from Restaurant Depot. Cut n trimmed it down to 5 lbs, the other meat was going into the grinder for/hamburger/meatballs. Rubbed with Texas BBQ brisket rub #2,wrapped in plastic sat overnite in the fridge. Got up at 4:30 am to start the oven, put the brisket in the oven, at 5:00 am after putting on some Montreal Steak Seasonings on it.Oven temp was 250. Put the brisket on a rack with some beef broth. Foiled at 12:30 temp was 170* Hour 1 1/2 hrs later the brisket was probe tender. Wrapped in foil and place into the cooler with towels 4 hrs later it was dinner time. Brisket was tasty n tender and more juicy then the ones I've made before. I missed the smoke taste. All in all not a bad brisket, maybe one of my best of the 10/12 I did. Enjoy DanB PS I was not sure which way the grain was running, did my best.I usually cut off an end piece so I know which way the grain is running.
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. Last edited by DanB; 06-10-2016 at 07:18 AM.. |
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02-13-2014, 06:32 PM | #2 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Im sorry. What is this oven you speak of?
Looks great.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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02-13-2014, 06:35 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Yeah is that that box like thing under the stove?
You nailed it
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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Thanks from:---> |
02-13-2014, 07:06 PM | #4 |
On the road to being a farker
Join Date: 10-19-10
Location: Carol Stream, IL
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Thanks from: ---> |
02-13-2014, 07:09 PM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks good. That bark is nice.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-13-2014, 09:18 PM | #6 |
Full Fledged Farker
Join Date: 03-12-12
Location: Pickford, Michigan
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Looks pretty darn good to me.
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Assassin 28 Lang 60 Deluxe sold |
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02-13-2014, 10:27 PM | #7 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Looks like it worked out pretty darn good.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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