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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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03-02-2009, 06:41 PM | #16 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Final pics and thoughts...
Pulled at 195...coolered for 1 hour in foil and towel... Funk's rub..."George Clinton, Larry Graham, & Granulated Prince"...did it justice... Served up with sauteed Sugar Snaps and Asparagus... All in all...this was my best brisket to date. It was very juicy, the flavor was amazing (my wife even liked it), and it was fork tender (to cut). I was a little disappointed in the smoke ring (wasn't one)...but not sure if that was from the Butcher Block marinade, Oak Barrel chunks, or too low-n-slow initially (220 degrees). There seemed to be an aftertaste that hung around for a while (not a bad one though)...possibly from a little too much garlic powder (Prince). I would definitely use it again for comps...but will try all-natural for home. I really want to get backyard brisky's down to a science! Thanks for the sample Todd...sorry it took so long for the smoke! JD
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-02-2009, 07:15 PM | #17 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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Looks good, just a thought but maybe leaving fat cap down would help your ring.
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
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03-02-2009, 07:19 PM | #18 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I think the egg doesn't do much of a smoke ring, but I could be wrong.
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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 |
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03-02-2009, 07:35 PM | #19 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I smoked a flat last weekend on the Primo at 220-230 and no foil, and had absolutly zero smoke ring. Not even a hint of one.
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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03-02-2009, 07:44 PM | #20 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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It still look good without ring did it taste smokey?
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03-02-2009, 09:07 PM | #21 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Yep...it was definitely smokey...but not overpowering. The oak barrel chunks are the chit for brisket...IMHO!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-02-2009, 09:15 PM | #22 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I am totally for oak on brisket now. Post Oak if I can get it.
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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 |
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03-02-2009, 09:16 PM | #23 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Post Oak???...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-02-2009, 09:20 PM | #24 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That is what the joints like Kreuz's, Black's and Smitty's in Lockhart, Texas use. It was perfect with brisket. All I can get up here in Vermont is red oak or white oak though.
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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 |
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03-02-2009, 09:28 PM | #25 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Fyi... http://en.wikipedia.org/wiki/Post_oak
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-02-2009, 09:39 PM | #26 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks for that link. It is closer to me than I thought.
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03-02-2009, 10:10 PM | #27 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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What temps were your briskets when you put them on the egg? I could be wrong, but I think the smoke ring actually is more of a chemical reaction with the colder meat and not actually from the smoke per se. So if the meat is really cold when you put it on, then you will get a good ring.
I usually get one like this or just little bigger from my BGE
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03-03-2009, 12:50 AM | #28 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very cool! Thanks for posting the results!
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03-03-2009, 08:08 AM | #29 |
is one Smokin' Farker
Join Date: 09-09-08
Location: Red Lion, PA
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I get smoke rings on my Grill Dome, but occasionally have issues with dryness. I used an electric cake smoker last week at my brother-in-laws and injected for the first time with a mixture of apple juice, Worcestershire, and beef stock. It turned out very well and was moist, but not much or a ring. I paid $5.99/lb which may be a record. But in Key West, that is is the price. And of course, no pron, so....
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03-03-2009, 10:38 AM | #30 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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