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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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02-16-2013, 12:21 PM | #46 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Sorry for all the post but can only post 1 picture at a time from iPhone.
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Still trying! |
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02-16-2013, 12:35 PM | #47 |
On the road to being a farker
Join Date: 07-08-12
Location: Conway, AR
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I think the same way, if the smoker is going, why not load it up? Have plenty of left overs!
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EPIC BBQ CRU - Gateway Drums - Insane Can Posse |
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02-16-2013, 12:43 PM | #48 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Looking good!
How bout skip the wrapping and go for some bark!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-16-2013, 01:01 PM | #49 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looking good so far
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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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02-16-2013, 01:33 PM | #50 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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I agree totally with what landarc said earleir in this thread. I have done brisket five tiems now and I kept it real simple at the beginning and added something on the next cook and then something else on the next and so on. I looked at it from the point of view that WHEN something goes wrong the less variables I had to sort through the easier it wold be for my to figure out what went wrong.
For example when I did my first one I used a simple salt and pepper rub and ran my pit at 275. The next time I changed the rub, still ran it at 275. The next time I added an injection, used the same rub and didn't worry abut the pit temp too much and made sure it probed like butter. My last cook was a disaster from a temperature control point of view but my wife said it was the best tasting brisket I have done to date. Just keep it simple and slowly add levels of complexity as you gain experience. I am so far from being anything approaching an expert, but I do know what works for me. Good luck and don't forget to have fun with this. Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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02-16-2013, 01:49 PM | #51 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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I already wrapped it! Maybe I should unwrap when I pull beans and chicken what do you think? Can not smoke without have a few beers. Seemed like a good chance to show you 1 of my rc boats while photoing my beer.
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Still trying! |
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02-16-2013, 05:58 PM | #52 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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She is resting!
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Still trying! |
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02-16-2013, 06:17 PM | #53 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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By this point I would have trimmed a bit off one end to taste. Did you? Perhaps you have more self control.
Coincidentally, had some brisket for lunch (from the freezer.) Still good! I wish for the same results for you.
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Weber Crazy |
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02-16-2013, 06:21 PM | #54 | |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Quote:
NICE toy.....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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Thanks from:---> |
02-16-2013, 08:26 PM | #55 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Brisket was very tender and not dried out. I personally was not to hip of the flavor but everyone else liked it. The beans were a big hit and chicken was pretty good. Overall was one of my better briskets but I would like to have more flavor to the interior of the meat. Thanks for all help.
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Still trying! Last edited by Dockman; 02-16-2013 at 11:21 PM.. |
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