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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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10-09-2009, 12:27 AM | #1 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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2nd WSM Brisket
I cooked a high heat packer that I separated the point from the flat. Cooked it at 300F for 3 hours then foiled them till they reached 203F. Came out great.
Last edited by NorthwestBBQ; 10-09-2009 at 12:45 AM.. |
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10-09-2009, 12:42 AM | #2 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Looks GOOD brother!!
__________________
[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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10-09-2009, 12:44 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-09-2009, 12:47 AM | #4 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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First off it looks good, but....Were you practicing a turn in box? Because, first cut the brisket on 90 degrees from the grain not parrallel to the grain like you did, and you need 6 pieces in a turn in box. As for the garnish, you need less, or more to be even all around the meat. Think of it as a frame to a piece of art, if you notice it either you have to much or not enough.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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10-09-2009, 12:52 AM | #5 |
On the road to being a farker
Join Date: 04-14-09
Location: Mariahout, Noord-Brabant, Holland
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Great pics!
All that brisket pics wants me to try to make some brisket! Only it isn't available over here. :-(
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Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker |
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10-09-2009, 12:59 AM | #6 |
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Gettin' there. Almost bought one for my son...he's turning 5 tomorrow. Great birthday present, right?
Might just have to keep borrowing yours!!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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10-09-2009, 12:59 AM | #7 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Last edited by NorthwestBBQ; 10-09-2009 at 01:22 AM.. |
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10-09-2009, 05:47 AM | #8 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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How do you get it to look so moist? Is that a paint on glaze? I dont compete but would sure like to get my briskey to look like that.
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Thanks for noticing |
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10-09-2009, 05:49 AM | #9 |
Full Fledged Farker
Join Date: 07-15-09
Location: Appleton, WI
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Looks great to me!
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10-09-2009, 07:14 AM | #10 |
Full Fledged Farker
Join Date: 07-02-09
Location: Dallas Texas
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nice lookin briskie!
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Jim - Old rusty offset smoker, Char-Broiler Gasser, Turkey fryer, UDS, Weber Kettle. |
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10-09-2009, 07:21 AM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Very nice looking briskie...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-09-2009, 08:57 AM | #12 |
Knows what a fatty is.
Join Date: 09-10-09
Location: Huntsville, AL
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Looks inspirational!
may have to run out to Sam's and get one to put on the WSM later today -- looks great and now I'm hungry!
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10-09-2009, 10:05 AM | #13 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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That looks great..... nice
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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10-09-2009, 10:10 AM | #14 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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I'm a big fan of cooking briskets at higher temps. Looks great!
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John 21:9 |
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10-09-2009, 10:58 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great from here!
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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. |
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