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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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08-19-2009, 08:33 PM
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#91 |
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Is lookin for wood to cook with.
Join Date: 08-05-09
Location: Grand Rapids, MI
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Awesome tutorial. Can't wait to try some brisket.
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08-19-2009, 11:32 PM
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#92 |
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Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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the best brisket how to with pics I have seen yet..nicely done!
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08-20-2009, 06:26 AM
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#93 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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It seems we have a chorus, of which I'm one; GREAT TUTORIAL. The pics really helped!
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08-20-2009, 06:51 AM
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#94 |
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Full Fledged Farker
Join Date: 07-28-09
Location: Melbourne, Florida
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Wow! Wish I had seen this BEFORE I tried my first brisket a couple weeks ago!!
I cooked based on temperature and that was very nerve wracking. I bet I checked that thermometer a thousand times. Right at the end it jumped from 180 to 190 really quick and I panic'd. I pulled it off and let it rest for about a half hour figuring I had overcooked it. Boy, was I wrong. It was still a little undercooked. Oh well, it was still good but could have been rgeat. BTW, I used the hand-in-glove method to seperate the Flat/Point that the Cap'n showed me. Works like a charm. It came apart perfectly but be sure to wear a knit glove under the latex glove! It is REALLY hot in there!! Russ |
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12-09-2009, 11:34 AM
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#95 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Hey! What the???
THAT DARNED SQUIRREL!!!
__________________
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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12-09-2009, 11:47 AM
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#96 | |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
 Nice tutorial by the way...  |
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12-09-2009, 03:06 PM
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#97 |
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is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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BOOKMARKED!!!! Thanks. Learned more in the first page of this post than watching two full episodes of Pit Masters!! LOL
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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12-09-2009, 04:25 PM
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#98 |
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Is lookin for wood to cook with.
Join Date: 12-01-09
Location: Brighton, TN
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Thanks for posting this Chris. Gonna try one of these suckers this weekend. I'm Hungry.
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12-09-2009, 07:00 PM
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#99 |
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Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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can you seperate the point and the flat before cooking?
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12-09-2009, 07:01 PM
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#100 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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yes.
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12-09-2009, 07:09 PM
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#101 |
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is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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A most enlightening explanation & school on brisket. Many thanks!
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12-09-2009, 09:15 PM
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#102 | |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
__________________
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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12-09-2009, 10:57 PM
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#103 |
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Full Fledged Farker
Join Date: 12-06-09
Location: Marietta, GA
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Wow Chris,
This is hands down the best brisket tutorial I have seen!!! I have done a lot of reading and research and have never found this much good info on brisket in one spot. You have to look all over to come up with the info contained in your post. From now on when folks ask me how to do a brisket I'll just show them your post.. Thanks for taking the time to put this together!!!
__________________
Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ |
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12-10-2009, 07:50 AM
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#104 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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There! I think my 22LR took care of those pesky rodents!
__________________
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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12-10-2009, 08:18 AM
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#105 |
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On the road to being a farker
Join Date: 07-13-09
Location: Palm Coast, Florida
Name/Nickname : Bob
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Thanks a bunch! I've cooked half a dozen or so briskets over the years and never been happy with any of them. Now I see I've never near about got one done enough. Youve insired me to give it another shot. Thanks
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| Tags |
| brisket, brisket tutorial, How to cook the perfect brisket |
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