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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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09-05-2009, 02:45 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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The Brisket Chronicles - Part II
I'm back again with another brisket test!
This time it's UDS vs. Spicewine...the battle for brisket supremacy!! Ok I get a little dramatic at times. This is just a comparison to determine if the different smokers turn out different briskets. Let's start with the UDS. Just in case you have been living under a rock for the past 5 years, a UDS is an Ugly Drum Smoker made from a metal barrel. I cooked two briskets in the UDS with my normal rub and a minimal trim. I cooked them fat side down because in order to protect the briskets from the direct heat of the fire. The briskets cooked at 250 degrees or there about and were taken from the smoker when and ice pick went in with no resistance. They were then wrapped in plastic wrap and foil with some beef broth and rested for several hours. The briskets cooked in the Spicewine were given the exact same treatment. Here are the results: The UDS briskets had a more smokey flavor and the fat on the bottom of the slices were crisper and more flavorful. The side and the tip ends were overcooked and kind of crumbly but I had several customers tell me they liked the crispy bits. The Spicewine briskets were more juicy and had a meatier flavor. The slices held together better and they had a kind of "cush" texture when you bit them. Comments from customers were "it's like butter" and "it just melts in your mouth". Overall, I don't think that there was enough of a difference to make get rid of one and use the other exclusively because they both turned out darned good brisket. Now where is the white bread and jalapenos?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-05-2009, 02:50 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Thanks for the information and continuing experiments Bigmista, since I am still working on getting good with brisket, I like (need) this kind of information.
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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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09-05-2009, 03:02 PM | #3 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Happy to be of service!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-05-2009, 03:03 PM | #4 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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The only question I got is....
When are you coming out to the east coast?
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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09-05-2009, 03:06 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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After I hit the midwest.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-05-2009, 05:18 PM | #6 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Big Mista's experience is highly unscientific. Plus its conclusions are inaccurate.
This just in from Popdaddy who just called me on the bagphone. "The Fat Down Method is so superior that the only way a proper comparison could be made with fat up is if the two briskets are in the EXACT same smoking apparatus yet in different counties. The Fat Up technique is so superior that any brisket next to it in the wrong position WITHIN 20 - 30 Miles will suck part of the life from the properly positioned one. This gives the false impression that they are equal. This was known for years as the "Stax Paralax Pardox," also known as the Philly Soul Syndrome."
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 09-05-2009 at 06:03 PM.. |
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09-05-2009, 05:49 PM | #7 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
Hitting the glue again? |
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09-05-2009, 06:05 PM | #8 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Look, i just answer the phone and write what he tells me to write. If anyone else could hear him I'd glady give them the job.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-05-2009, 06:15 PM | #9 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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More moisture/vapor retained in the Spice thus resulting in the brisket texture as described. More of a direct heat in UDS thus less moisture /vapor retained which kept the briskets texture as described. Is it not possible?
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Tom |
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09-05-2009, 06:29 PM | #10 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Did you make money off of both?
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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09-05-2009, 06:36 PM | #11 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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They both look great Mista..
proof that more often that not it's cook.. not the cooker. Outstanding job.. time to raise your prices !!!
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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 |
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09-05-2009, 08:02 PM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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I could go for a slice or two off'n either, or both...Looks Fantastic, Mista!!!!
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09-05-2009, 11:19 PM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Thank you gentlemen!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-06-2009, 01:41 AM | #14 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-06-2009, 08:53 AM | #15 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Please talk to MrsMista about this!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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