MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-09-2009, 12:27 AM   #1
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default 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..
NorthwestBBQ is offline   Reply With Quote




Old 10-09-2009, 12:42 AM   #2
FamilyManBBQ
is One Chatty Farker
 
Join Date: 06-30-09
Location: Redmond, WA
Default

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]
FamilyManBBQ is offline   Reply With Quote


Old 10-09-2009, 12:44 AM   #3
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

Quote:
Originally Posted by bradysdad View Post
Looks GOOD brother!!
You buy a Thermopen yet bro?
NorthwestBBQ is offline   Reply With Quote


Old 10-09-2009, 12:47 AM   #4
Jaberwabee
is One Chatty Farker
 
Jaberwabee's Avatar
 
Join Date: 11-21-06
Location: Wichita, KS
Default

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.
__________________
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.
Jaberwabee is offline   Reply With Quote


Old 10-09-2009, 12:52 AM   #5
Niek
On the road to being a farker
 
Niek's Avatar
 
Join Date: 04-14-09
Location: Mariahout, Noord-Brabant, Holland
Default

Great pics!

All that brisket pics wants me to try to make some brisket!
Only it isn't available over here. :-(
__________________
Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker
Niek is offline   Reply With Quote


Old 10-09-2009, 12:59 AM   #6
FamilyManBBQ
is One Chatty Farker
 
Join Date: 06-30-09
Location: Redmond, WA
Default

Quote:
Originally Posted by NorthwestBBQ View Post
You buy a Thermopen yet bro?
Gettin' there. Almost bought one for my son...he's turning 5 tomorrow. Great birthday present, right?

Might just have to keep borrowing yours!!
__________________
[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]
FamilyManBBQ is offline   Reply With Quote


Old 10-09-2009, 12:59 AM   #7
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

Quote:
Originally Posted by Jaberwabee View Post
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.
I do compete and the box was made up for my neighbor. I did not cut the meat like you said (I cut it across the grain) like this "real" turn in box. 8th place brisket at the PNWBA Evergreen State Championship in Seattle, WA. Perfect 9 on appearance!


Last edited by NorthwestBBQ; 10-09-2009 at 01:22 AM..
NorthwestBBQ is offline   Reply With Quote


Old 10-09-2009, 05:47 AM   #8
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Default

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.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Old 10-09-2009, 05:49 AM   #9
Big V
Full Fledged Farker
 
Big V's Avatar
 
Join Date: 07-15-09
Location: Appleton, WI
Default

Looks great to me!
Big V is offline   Reply With Quote


Old 10-09-2009, 07:14 AM   #10
texman02
Full Fledged Farker
 
Join Date: 07-02-09
Location: Dallas Texas
Default

nice lookin briskie!
__________________
Jim - Old rusty offset smoker, Char-Broiler Gasser, Turkey fryer, UDS, Weber Kettle.
texman02 is offline   Reply With Quote


Old 10-09-2009, 07:21 AM   #11
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

Very nice looking briskie...
__________________
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.
BBQ Grail is offline   Reply With Quote


Old 10-09-2009, 08:57 AM   #12
drbowden
Knows what a fatty is.
 
Join Date: 09-10-09
Location: Huntsville, AL
Thumbs up 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!
drbowden is offline   Reply With Quote


Old 10-09-2009, 10:05 AM   #13
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Default

That looks great..... nice
__________________
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]
Phesant is offline   Reply With Quote


Old 10-09-2009, 10:10 AM   #14
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Default

I'm a big fan of cooking briskets at higher temps. Looks great!
__________________
John 21:9
monty3777 is offline   Reply With Quote


Old 10-09-2009, 10:58 PM   #15
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Looks great from here!
__________________
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.
bigabyte is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Brisket in First UDS (2nd Brisket Ever) w/ pr0n joeysmac Q-talk 10 08-07-2010 07:04 PM
2nd Smoke on WSM PR0N Bluesman Q-talk 17 03-14-2010 09:11 AM
2nd WSM Rib cook NorthwestBBQ Q-talk 21 08-20-2009 06:34 PM
WSM - 2nd Run.... LeeBo Q-talk 6 07-02-2006 02:22 PM
Briskets On...2nd Smoke in my WSM JohnMcD348 Q-talk 7 05-30-2006 08:58 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:35 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts