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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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10-23-2010, 07:38 PM
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#1 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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What 10 Hours @ 235 Will Get You In A Brisket
So, prepped my brisket (fine butchering/injection) Friday morning, and popped it in the fridge overnight. Friday night, I prepped my Weber kettle: cleaned it, got my charcoal basket loaded and filled up my water pans.
This morning, all I had to do was start my fire and put my brisket on. Got up @ 8:15 and by 9 am, I was cooking:   Ten hours later, here's the result:  Sorry Myron, but I think I've been corrupted by the NanoQ and low & slow cooking. GAWD... I love that redness you can achieve by low & slow. Didn't use any wood (not crazy about smoking beef - that is not a smoke ring you see), and this was a el-cheapo Giant Foods brisket ($15). In all modesty, this was every bit as tasty as the Wagyu brisket Myron cooked us (same injection), and it had better color.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-23-2010, 07:42 PM
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#2 |
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is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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Beautiful!...... I continue to be impressed on what the kettles & a good cook can do.
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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10-23-2010, 07:43 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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All I see is moist wonderfullness!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-23-2010, 07:46 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 10-20-10
Location: Pleasant Hill, MO
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Was it on the grate the whole time or did you wrap it in foil?
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10-23-2010, 07:48 PM
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#5 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-23-2010, 08:53 PM
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#6 |
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is Blowin Smoke!
  Join Date: 07-08-09
Location: Deer Park, Wa
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looks good
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-23-2010, 08:55 PM
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#7 |
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Full Fledged Farker
 Join Date: 10-09-10
Location: Hampton Roads, VA
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Man that looks great. Very nicely done. Can we have the injection recipe?
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
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10-23-2010, 09:03 PM
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#8 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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A thing of beauty! Congrats, bro!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-23-2010, 09:15 PM
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#9 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
 Dump the broth (available @ Whole Foods) into a bowl, heat, and add 1 tblsp of brisket injection. Allow to come to room temp (the brisket too) and inject. If you have someone like my wife to feed who hates salt & spices, inject with just the broth. The small piece of brisket in the pic was done with the broth only, and it was quite tasty.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-23-2010, 09:16 PM
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#10 | |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-23-2010, 09:21 PM
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#11 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Those electronic doo-dads are pretty nice. I'm really enjoying my stoker too. If it can reduce my trips outside this winter, I will be a happy camper.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-23-2010, 09:25 PM
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#12 | |
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Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
 Even though you are not using wood, and are not blowing visible billowing smoke, I do believe you are smoking your beef...and actually, a smoke ring has nothing to do with smoke, but rather a reaction between the nitrogen dioxide (produced by the combustion of wood, charcoal and even propane and natural gas) and the myoglobin in the surface of the meat to form nitrates in the form of nitrous acid, that diffuses into the meat to create that pink ring. Here is an excellent article that explains the process in detail: http://smokingpit.com/Info/SmokeRing.pdf I use nothing but lump charcoal in all my cookers and achieve very deep and pronounced 'smoke' rings.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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10-23-2010, 09:27 PM
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#13 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Didn't know that, thank you Bob!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-24-2010, 06:12 AM
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#14 | |
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Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Quote:
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RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
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10-24-2010, 06:59 AM
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#15 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks tasty!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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