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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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10-05-2012, 08:57 PM | #31 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Boshizzle, you leave that little bit of silverskin on? I have been taking it off, and I think it improves the cook. You also left off a step on your meat there, the fork raking of the meat.
I just can't give up the fat cap.
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[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] |
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10-06-2012, 09:58 AM | #32 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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Mine hit the drum at 630 am 215 degrees , thin blue smoke. At 730 I cranked the heat to about 300. It has been fluctuating between 295 and 325 since then. It sure is spewing a lot of juice , I have a clay saucer as a diffuser and it probably has 1/2" of liquid in it that dripped out of the brisket in only 3 hours. It kind of makes me wish I had used a pan or something on my second grate to collect the drippings.
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Mike Price |
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Thanks from:---> |
10-06-2012, 03:00 PM | #33 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yes, that is not a bad idea. Next time.
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[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] |
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10-08-2012, 01:31 AM | #34 |
Knows what a fatty is.
Join Date: 07-31-11
Location: philadelphia pa
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thanks for all the tips guys, the wsm is coming up to temp now (at 2.30 am), full of stubbs charcoal,apple, and peach. the brisket is seasoned with garlic powder salt, pepper, and a little bit of low sodium montreal steak and will be on the wsm soon.. pron later today
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10-08-2012, 08:19 AM | #35 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Good luck!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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10-09-2012, 08:02 PM | #36 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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Pardon my squirrely ignorance, but how does one know one has "good bark??"
Thanks, Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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10-10-2012, 08:35 AM | #37 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Does your bark taste good? Dark and flavorful, crispy but not too chewy. You just *know* if you have good bark . . .
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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