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 |
03-05-2011, 11:29 AM | #46 |
Knows what a fatty is.
Join Date: 10-26-10
Location: malabar, florida
|
I coat with worstersire and rub down the night before. Inject just before going on. Let come up to temp an hour prior to putting on grill. I usually cook on the grate at 235 for two hours. Then I place in a pan with 1 cup beef broth and worstesire mix. Cook till 175 then wrap pan tight. Cook until it hit 203 internal temp. Pull off and wrap in towle, place in cooler. Let settle for an hour or two and slice. Make sure you get a taste test early as their won't be much left over soon. This is my bread and butter brisket recipe and it never fails me. I do small flats this way all the time. Great.
__________________
Stumps Fire Engine Red Stretch |
|
Thanks from:---> |
03-05-2011, 12:23 PM | #47 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
|
What's messed up, me liking the analogy and seeing the humor in it or you not liking it and not seeing the humor in it?
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
|
03-05-2011, 12:28 PM | #48 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Even I saw the humor in the analogy the Funk laid down (no pun intended). Certainly not an analogy I would have thought of...but humorous none the less. Confession and Absolution starts tonight, for those of you that need it :)
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
Thanks from:---> |
03-05-2011, 12:43 PM | #49 | |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
|
Quote:
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
|
|
Thanks from: ---> |
03-05-2011, 03:22 PM | #51 |
On the road to being a farker
Join Date: 05-23-08
Location: anaheim ca
|
If only I could get the wifey to talk to me like funk does...
|
|
03-05-2011, 03:53 PM | #52 | |
Knows what a fatty is.
Join Date: 08-19-10
Location: Gulfport, MS
Name/Nickname : Kevin
|
Quote:
Q'in is both an art and a science and you can't just copy and paste and expect good results. Thanks again brethren, I feeling like a young padawan learning from some true Jedi warriors.
__________________
Lang 84, WSM 22.5, Weber Kettle 22.5 |
|
|
Thanks from:---> |
03-05-2011, 06:38 PM | #53 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
|
Uh oh, here we go again
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0 |
|
03-06-2011, 02:24 PM | #54 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
In case anyone is wondering... in case this thread seems to not make sence with people saying "great analogy" and what not I posted a typical serious post in response that was appreciated by all BUT then, as usual, I continued on using an analogy of sex and intercourse when you were a teenager compared to when you were grown up. The post has been scrubbed, even the clean stuff, and Phil asked me to edit it in a PM today. However, it is gone and I would have been glad to edit it but my time is up and I can't even find it and I am not going to retype it.
Such is the emmense pressures of being a funky pit master. Please... do not see this as a challenge mods.... just trying to tell yall I came in here to clean up a mess on aisle 8 and someone got to it before me so now everythng is gone...which... in a way... I like. :-) Helps build the mystery.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
Thanks from:---> |
03-06-2011, 03:11 PM | #55 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
GOD BLESS YOU PHIL FOR INCLUDING THE ORIGINAL POST IN YOUR pm SO I CAN EDIT IT!!!!
The orginal post read (red is edits) If your gonna make great brisket BUY A CHEAP FLAT first and do the "Night Train in a Dark Closet" experiement. Then you will know the ultimate moisture and tenderness a brisket can attain WITHOUT smokeing it. If it is too tender dial it back. Then, your right, screw prepackaged rubs--- well, except maybe ployboys, and definately the injections.... concentrate on nailing the texture first like the experiment - but in the smoker. Choose a cheap grade packer (yeah you will have fat to deal with but fat equals BIG FUDGE ZONES) above a higher grade flat. I will tell you right now that if you ask your local WalMart or Sams they will order it for you. Now injections and elaborate rubs can make a good brisket, but not until you nail the texture and tenderness and moisture down. The higher the heat the easier it is to nail. You can get there low and slow (225) but a novice should not start here. You should smoke at no lower than 250-260 GRATE temp. OR you can do what many of us here do... smoke 3 four hours at 225 or so then ramp it up once it takes the smoke (this gets ur smoke ring set better). Now for the real reason I am commenting. To bring it to the level everyone can understand. Black Ops - Viet Nam - Muslim Mod Everyone likes to kill people. Chances are you started killing infidels, Viet Cong, Iraqis, afghans, Taliban long before you could legally kill them. I am just asking you to compare how you killed them as a youngster to they way you kill them now. Bringing this home. When you killed your first infidel did you inject the infidel’s body part with hot slippery lubricant used for enemas or colonoscopys? No! Did you Kill the infidel from behind, while they slept, ate, or otherwise on their belly? Did you go find a professional mercenary (high quality brisket) to shove your jagged mace into or did any low levelGrunt that would yield to a knife with you do fine (select brisket packer)? Did you take all night to shoot your rounds off (low and slow) or was Saddam yelling "hurry up I need to take a dump" at the door you had to kill them real quick --- was your first killing hot and fast? As you grew older, sure, you shoved other things in as you killed, watched videos about killing, looked at pictures... tons of pictures... sniffed the wrappings, slathered all sorts of flammable liquids all over their bodies, killing getting more complex all the time... and maybe not with the great results you'd expect... at least for yourself--- then you have the briskets that were not worth the money, tainted or won't let you touch the taint, briskets that were ****ing mind trips and played games with you in the battle field, false starts you had to finish in the camp ovens... and if you were lucky... you got to kill a nice infidel on one shelf as another type of dead infide'sblood dripped over them in a glorious three way orgy of death,gunpowder and burned flesh. But eventually, let me assure you.. you settle and master one technique.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
Thanks from:---> |
03-07-2011, 12:20 PM | #56 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Wow...the Funk Man is quite the talented editor :)
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
03-08-2011, 11:23 AM | #57 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
LOL Kill the Infidel... I like it... something everyone can relate to... the slitting of the throats of the non-believers
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
03-08-2011, 11:30 AM | #58 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
|
|
03-08-2011, 11:47 AM | #59 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Donnie, I love the Funk. I spent a day watching all of your videos on YouTube a while back. BUT the original post was a bit much. I'm glad you were able to salvage it, because I think you made a lot of good points.
Coincidentally, I was in Austin last week and went to Franklin BBQ (twice). His brisket rocked my world. For the last six days, I've gone to bed and woken up thinking about his brisket. If something happened to me and I was never able to travel to Austin again, I would be tempted to kill a man so that I could be have his brisket as my death row last meal. It was that good. But, the point of my story, as far as I can tell and from what he was willing to tell me, he only uses a rub of 50/50% mix of kosher salt and coarse pepper. No injections, no fancy rubs, no beef marinades, no anything. Then smoke at ~250* - 260* with oak and then wrap in paper when it is ready. The results were mind blowing. I've seen the light. I now believe everything the Funk has been preaching. I will never ever doubt the funk. Here is a video of Franklin's, you can see some of his methods: http://www.chow.com/food-news/73232/...t/?tag=nl.e349
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Question on Brisket fat content vs stall time | Big_T_BBQ | Q-talk | 18 | 04-13-2010 06:50 PM |
First time brisket- UDS temp question | BlkJeep | Q-talk | 4 | 12-06-2009 07:24 PM |
First time Brisket | Bajachief | Q-talk | 5 | 10-26-2009 07:02 PM |
first time brisket | NFLNative | Q-talk | 1 | 10-03-2009 04:56 PM |
brisket in chili - question on brisket prep | Buster Dog BBQ | Q-talk | 2 | 11-07-2008 05:35 AM |
Thread Tools | |
|
|