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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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08-06-2013, 09:26 AM | #136 |
Got Wood.
Join Date: 07-24-13
Location: Douglas, MA
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08-06-2013, 10:27 AM | #137 |
Is lookin for wood to cook with.
Join Date: 07-18-13
Location: Houston, TX
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I made a brisket this way just a week ago and it turned out great! Used a medium to heavy coating, ratio was 50/50 Kosher Salt and course ground pepper, I didn't end up foiling it all. Cooked it on a Weber Performer using the snake method and a few hickory chunks along the way. Oh and also made Franklin's BBQ sauce to go with it! Everything was a hit at my b-day party.
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08-06-2013, 10:31 AM | #138 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Kinda tired of people dumping on Mr. Franklin. But, he's on top, has been for a while, and some people won't rest until he's knocked down a peg. This I know for sure: prior to reading the Texas Monthly article naming Franklin's the best I was using a 4 part rub that included Montreal Steak seasoning and I made good brisket. But since I've switched to a LIGHT rub of just Kosher salt and large grain pepper, my brisket is phenomenal. Smoke, heat, salt, pepper. Done.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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08-06-2013, 10:39 AM | #139 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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08-06-2013, 10:46 AM | #140 | |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Quote:
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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08-06-2013, 11:35 AM | #141 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Amen!!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-06-2013, 11:53 AM | #142 |
Is lookin for wood to cook with.
Join Date: 07-18-13
Location: Houston, TX
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Amen!
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08-06-2013, 11:59 AM | #143 |
Full Fledged Farker
Join Date: 02-18-12
Location: Yoder KS
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I too used to do all kinds of fancy stuff to my brisket. Because of Aaron I started doing only S and P. Best briskets I've ever done although I agree it does get boring. I do a fairly heavy rub and it turns out great-not too salty at all.
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08-06-2013, 12:25 PM | #144 | |
Full Fledged Farker
Join Date: 08-04-13
Location: Dayton, Ohio
Name/Nickname : ROB
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08-06-2013, 06:34 PM | #145 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Brisketry : Gonna play in Texas you gotta have S&P in tha band..
The funky dirty dalmatian from PitmasterT is my only rub and the one problem I have when I cook brisket's is theirs never enough. Weight measurements is key along with a some what low salt lemon pepper, everything you need to know to produce pedestal worthy meats is all here on the brethren. When older pitmasters say you go on feel not temp or probes like butter know that these folks aren't just blowing smoke...
Equal parts of salt, pepper, lemon pepper.. Texas Test Kitchen's are done,I'm about to grab this bull by the horns..
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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08-06-2013, 06:59 PM | #146 |
Full Fledged Farker
Join Date: 09-28-11
Location: Ottawa, ON
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Amen!
I'll play with di deferent ingredients for rubs. But the last few briskest I made were straight up S&P and smoke. |
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08-06-2013, 07:24 PM | #147 |
Knows what a fatty is.
Join Date: 04-06-11
Location: Creston, Ohio
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Great thread here. Which wood do most of you prefer for brisket?
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08-06-2013, 07:27 PM | #148 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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but for what it's worth I think oak is fantastic on brisket (texas post oak is first choice, followed by any general white oak, then red oak).. and if I had second and third choices it would be pecan and cherry. Best way is to experiment for yourself and determine what you like best... Good Luck !
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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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08-06-2013, 07:49 PM | #149 |
Knows what a fatty is.
Join Date: 04-06-11
Location: Creston, Ohio
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Yeah, I figured there would be many opinions. I have a little cherry, pecan, and tons of apple. I do have a bag of the Jack Daniels oak as well. I love the apple on ribs and butts, but not sure how it would do with beef.
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01-01-2014, 01:13 PM | #150 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
3 Funky. Sho nuff
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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