Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
03-01-2008, 02:11 PM | #16 |
is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
|
OK so first I just have to say OMG!!!! I've never in my 10+ years of smoking meat have I produced a better brisket...This thing was the best I've ever done, my family and friends went crazy...It was tender, juicy, flavorful and all around the best I've ever done...I also did my first "Burnt Ends" and they were even more popular than my brisket flat...They were gone in minutes....
I just want to say Thank you to my BBQ Bros, I couldn't have done this without have you on my side....Pron Below
__________________
Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
|
03-01-2008, 03:49 PM | #17 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Nice!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
03-01-2008, 03:59 PM | #18 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
|
Nice - a thing of beauty!!!! I noticed that you used lump -- the dealer I bought mine from (who is also a comp cook) advised me not to use lump... said it burns to quick and to hot.....I used briq's on my cooks, and had pretty good luck with temp and time of burn. I'm still learning vent control, but have, overall, had pretty good luck. Not that it seems to affected your brisket!! Congrats on a fantastic piece of meat!!!!!
__________________
Jack -www.jrcsbbqandseasonings.com |
|
03-01-2008, 04:37 PM | #19 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
|
cong on the breaking in it cant get any better than that
|
|
03-01-2008, 04:41 PM | #20 |
Full Fledged Farker
Join Date: 08-19-07
Location: northeast pa
|
nice brisket- I do one if they weren't so damn expensive around here
__________________
WSM NBBD Lang 84 w/warmer UDS slowly in the works |
|
03-01-2008, 05:31 PM | #21 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
|
very nice looking brisket how about sending a sammy this way
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
|
03-01-2008, 06:35 PM | #22 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
|
Very nice, what rub did you use if you don't mind me asking?
__________________
Heavy Metal BBQ |
|
03-01-2008, 07:56 PM | #23 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Yeah, that's not salt and pepper.
Nice job. Every picture looks great.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
03-01-2008, 09:15 PM | #24 |
is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
|
I ended up using a slightly modified version of Bill's Power Rub in Paul Kirks book...The rub had a lot of salt in it, so i was a little worried about how it would turn out....But it actually worked out very wel..
Thanks Plowboy...I was going to try and make it over today, but family came and couldn't get away...I can't wait to try your rub...
__________________
Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
|
03-01-2008, 09:43 PM | #25 |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
|
Very nice looking brisket, good job.
I also suggest using briquettes in the party. It will last longer between fill ups and burn more evenly. I always found this to be true with my WSM and it seems to translate to the party. My second cook on the party I used about 4 pounds of royal oak briquettes and it was still going at 230 4 1/2 hours later when I took the buck board bacon off. My first cook I used 8 pounds of big briq briquettes and about 1/2 a chimney of kingsford to start the cook, and that lasted over 10 hours. Give it a shot with the best briquettes you can get ahold of and I think you will like the results.
__________________
Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill |
|
03-01-2008, 10:04 PM | #26 |
is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
|
Thanks JRB...I agree, next time I'm going to use briquettes..
__________________
Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
|
03-01-2008, 10:36 PM | #27 |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
|
Did you cook fat cap up, or down? Looks like down. I did my brisket fat side up. My thinking was that the heat/smoke hits it from the top in a BWS, so put the protective fat layer up. Im sure it would turn out fine either way though.
__________________
Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill |
|
03-02-2008, 11:29 AM | #28 |
is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
|
I actually had the same thinking and cooked it fat side up...first time I've ever done one like that, and it turned out really well..
__________________
Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
|
03-02-2008, 11:41 AM | #29 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Quote:
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
|
|
03-02-2008, 11:47 AM | #30 |
Got Wood.
Join Date: 01-27-08
Location: denton texas
|
nice looking brisket glad it turned out good
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Smoke'in Bear | seandakid | Q-talk | 4 | 12-30-2008 07:14 AM |
Thread Tools | |
|
|