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 02-28-2010, 03:12 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default How To Smoke A Brisket-Texas Style

Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered )


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9...eature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqz...eature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1Br...eature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPii...eature=related



Discuss.
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 02-28-2010 at 03:47 PM..
MilitantSquatter is offline   Reply With Quote




Old 02-28-2010, 03:29 PM   #2
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Default

Don't much like the propane in the first video and I probably would've pre-heated the cooker before I put the meat in....and when I lived in Texas the only thing you would use propane for is a grill...
Markbb is offline   Reply With Quote


Old 02-28-2010, 03:30 PM   #3
Rich Parker
Babbling Farker
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Default

I didn't know Texas style meant creosote smoked.

I think I found my new technique on how to slice brisket.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com
Rich Parker is offline   Reply With Quote


Old 02-28-2010, 03:43 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Where do we surrender our Texas citizenship papers?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 02-28-2010, 03:52 PM   #5
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I don't even know where to begin. There is SO much that is SO wrong in there!
__________________
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


Thanks from:--->
Old 02-28-2010, 04:37 PM   #6
suprfast
Take a breath!
 
suprfast's Avatar
 
Join Date: 01-08-10
Location: State of confusion.
Default

Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.
suprfast is offline   Reply With Quote


Old 02-28-2010, 04:58 PM   #7
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Its funny you should say that... I was afraid to ask. Neil is funkmaster west. We need a north and frankly, there are a LOT of funky northerners out there.

Quote:
Originally Posted by MilitantSquatter View Post
Found this on You Tube..

(Hey Donnie - this ain't no Funk Master's of America production. BTW, do I get the honorary Funkmaster East spot when the Klose gets delivered on Tues ? BigMista has the left coast covered )


How To Smoke A Brisket-Texas Style

Part 1 (cooks between 175-225 degrees)
http://www.youtube.com/watch?v=PAhx9...eature=related

part 2 (slicing technique)
http://www.youtube.com/watch?v=BtAqz...eature=related

part 3 (chopped in a food processor)
http://www.youtube.com/watch?v=Jk1Br...eature=related

part 5 (the equipment)
http://www.youtube.com/watch?v=7WPii...eature=related



Discuss.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 05:05 PM   #8
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

I need to sit down. Only thing I can say is:

People make the world go 'round.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 05:08 PM   #9
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by suprfast View Post
Im still dumbfounded by the electric knives. Isnt that what a sharp knife is for? It seems like ever since bbq pitmasters everyone needs it. Maybe its my small culinary background that wont allow me to use one.

Yes this is kinda funny you say this because its EXACTLY how my church used to do it. One they would grind it up... when I heard this I was like,,, then why the hell cook briskets. smoke damn round steaks!

Next, they used to slice it all for the shredder THEN take the fat out before shredding it.

Why this guy does't just make 2-3 cuts while the fat is floppy before he slices his gray matter and trims what..... maybe 30 extra times?

This is a nightmare.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 05:11 PM   #10
suprfast
Take a breath!
 
suprfast's Avatar
 
Join Date: 01-08-10
Location: State of confusion.
Default

I see this a lot. To me its a crutch, but im sure someone would make the same analogy to the stoker, which i love. I think there is a difference from being smart and being lazy. Maybe if you have 400 briskets to cut for a party then an electric knife would make more sense, but a food slicer makes more sense that an electric knife.
suprfast is offline   Reply With Quote


Old 02-28-2010, 05:12 PM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

I keep thinking that Mr.Tony Montana needs to pay him a visit.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 02-28-2010, 05:15 PM   #12
Rich Parker
Babbling Farker
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Default

Quote:
Originally Posted by barbefunkoramaque View Post
I need to sit down. Only thing I can say is:

People make the world go 'round.
Take a breather buddy it will be ok in the morning.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com
Rich Parker is offline   Reply With Quote


Old 02-28-2010, 05:17 PM   #13
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I think I will stick with my methods.
__________________
[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]
landarc is offline   Reply With Quote


Old 02-28-2010, 05:19 PM   #14
Westexbbq
somebody shut me the fark up.
 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Default

I'm still askeered to open those links, Vinny.
(Maybe what I don't see, won't hurt too much.....)
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Old 02-28-2010, 05:42 PM   #15
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

I think anything but a pizza knife is making it easy! LOL

You fellas with your fancy schmancy graton or futon edge friedriners edge blades...

LOL If I don't wrap my brisket, the bark is so aggressive it will make a slicer walk out I am told.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket - Texas Style BAR-B-Q SirPorkaLot Q-talk 32 12-20-2011 02:06 PM
10 pound brisket from Sam's with Texas-Style BBQ Rub Pappy Q-talk 22 09-10-2011 11:05 AM
Texas Style SteevieG Q-talk 6 06-05-2010 06:16 PM
How to Smoke Ribs - Texas Style MilitantSquatter Q-talk 65 03-02-2010 09:21 PM
How To Smoke A Stuffed Chicken Breast - Texas Style MilitantSquatter Q-talk 12 03-01-2010 02:43 PM

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 10:40 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