Time to face the music - Page 2

Brian in Maine · 09-09-2009, 07:27 PM

Time to switch to flats. You don't have nearly as much time to get drunk with a flat.

landarc · 09-09-2009, 07:37 PM

You missed it just barely. Why not give a hot and fast a try, might work for you. Or try one of Saiko's many variations on that theme. Helped me a lot to understand what was supposed to happen.

bigabyte · 09-09-2009, 08:25 PM

I would blame it on the squirrels. Pesky little varmints try and work their way into everything.

HumboldtSmokeBBQ · 09-09-2009, 08:30 PM

Quote:

Originally Posted by JimDandysNYDan

You know what I see happening here???????.....Shane recently cooked himself a great brisket and there needs to be someone to fill his shoes in terrible brisket cooking

.....Is that person me????? Holy Fark!!!.....I need Help.

Wyatt!!!!!!!!!!!!!

I have been in that dudes shoes for while, and I still have yet to pull of a good brisket. I keep waiting, and reading before i try again...right now i like the pork butt thing, honing my skills on that. But i love me some beef, and I need to break the code. I feel your pain brother.

ipls3355 · 09-09-2009, 08:34 PM

I hate briskets too. It doesn't help that there is no where to get a good brisket without a special order. The only ones available are at Walmart, and they are horrible imo

zydecopaws · 09-09-2009, 08:39 PM

Maybe you should take a lesson from Shane and get Wyatt to help you on the next one...

jeffjenkins1 · 09-09-2009, 08:41 PM

I found that smoke for the only the first 4 hours and then nothing but hot coals after that always gave me the best brisket from my side burner.

On the drum, it is easy, just put it on and turn every 4 hours til it's butter!

Jeff

cdollar · 09-09-2009, 08:41 PM

You may be able to save it. I would foil it with some liquid, slightly acidic, apple juice/vinegar, something like that and cook at 190 degrees for about 12 hours. If it's not tender and juicy, you can still make chili.

Chuck

leanza · 09-09-2009, 08:47 PM

Try a different supplier. Choice grade. Email Funk and see what he can offer as advice, he's cooked a lot of them. Keep practicing.

bbqfans · 09-09-2009, 09:10 PM

Salvation is here:
Now , take a deep breath and start again...
The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses.
So, how to start over? Easy!
Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking).
Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass).
Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIRED

More on this later

This is extremely important(oh, this is after heat-up to 220*F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit).
Use your intake(the nose)to control the air flow and(concequently the heat).
Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful...
when the grate temp. drops 10*F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly.
Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker).
If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did.
Now, as I said, watch that temp.

It's the most important thing you do right now(besides drinking).Seriously

O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire

A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke

Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments

Hope that helps and
SMOKE HAPPY
Stan aka Old School

nolaman · 09-09-2009, 10:27 PM

Quote:

Originally Posted by JimDandysNYDan

My brisket sucks!!!....I spent 15 hours cooking a brisket on Sunday and I was really hoping that this time I would have good results. But as usual, it came out like a big pile of chit. I am just so disgusted. Thank God I was too drunk at that point that I couldn't throw it across the yard...LOL. I'm not sure exactly what went wrong, maybe it was the spike in temperature or when the flames danced in the cooking chamber for a bit. Or it could have been when I foiled and coolered it and my drunk arse forgot to put broth in the foil. I can't even bring myself to posting pics of the massacre. God I hate cooking brisket.

Hey, I too can feel your pain! Early last week, I mentioned to my wife I wanted to try a brisket AGAIN! I've been working on a couple of mods. for my chargriller. I made a larger charcoal basket at work the week before. Plus a couple of other ideas I found on a link to this site. Any how I came home Thurs. eve, the wife says"There is a surprise in the fridge for you"!I'm thinking some new kind of beer to try! I opened the door...

The biggest brisket I ever had! She says "DON'T MESS IT UP'!

I'm

A 12lb. packer, at 25 bucks, this is risky business...

As John Wayne says "Some times a mans' gotta do, what a mans' gotta do"... I did my homework, studied the saved threads and posts. THANK YOU EVERYONE WHO CONTRIBUTES TO THIS SITE!..

:eu sa_clap YOU are a great bunch of people!!! As luck would have it, after 3x, it turned out good. Every body said it was great!! So hang in there!! You'll "git er done"! Pron soon to come, when I figer out how to attach pics.

HoDeDo · 09-09-2009, 10:35 PM

Quote:

Originally Posted by JimDandysNYDan

Looks like I wil be making chili with it....I just hope the farkin thing doesn't bite me when I go to chop it up....Evil brisky....

We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?

WannaBeBBQueen · 09-10-2009, 06:37 AM

Quote:

Originally Posted by HoDeDo

We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?

wow there's a deal I'd like to ease drop on!!

JimDandysNYDan · 09-10-2009, 07:53 AM

Quote:

Originally Posted by HoDeDo

We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?

You've got yourself a deal Andy.....

HoDeDo · 09-10-2009, 10:49 PM

Quote:

Originally Posted by JimDandysNYDan

You've got yourself a deal Andy.....

You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.

09-09-2009, 07:27 PM	#16
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Time to switch to flats. You don't have nearly as much time to get drunk with a flat. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-09-2009, 07:37 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You missed it just barely. Why not give a hot and fast a try, might work for you. Or try one of Saiko's many variations on that theme. Helped me a lot to understand what was supposed to happen. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-09-2009, 08:25 PM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would blame it on the squirrels. Pesky little varmints try and work their way into everything. __________________ 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.

09-09-2009, 08:34 PM	#20
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	I hate briskets too. It doesn't help that there is no where to get a good brisket without a special order. The only ones available are at Walmart, and they are horrible imo __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

09-09-2009, 08:39 PM	#21
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Maybe you should take a lesson from Shane and get Wyatt to help you on the next one... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

09-09-2009, 08:41 PM	#22
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	I found that smoke for the only the first 4 hours and then nothing but hot coals after that always gave me the best brisket from my side burner. On the drum, it is easy, just put it on and turn every 4 hours til it's butter! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

09-09-2009, 08:41 PM	#23
cdollar Full Fledged Farker Join Date: 07-03-09 Location: Deep in the East TX Piney Woods	You may be able to save it. I would foil it with some liquid, slightly acidic, apple juice/vinegar, something like that and cook at 190 degrees for about 12 hours. If it's not tender and juicy, you can still make chili. Chuck

09-09-2009, 08:47 PM	#24
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Try a different supplier. Choice grade. Email Funk and see what he can offer as advice, he's cooked a lot of them. Keep practicing. __________________ Tom

09-09-2009, 09:10 PM	#25
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio	Dan.................;}- Salvation is here: Now , take a deep breath and start again... The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses. So, how to start over? Easy! Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking). Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass). Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIREDMore on this later This is extremely important(oh, this is after heat-up to 220F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit). Use your intake(the nose)to control the air flow and(concequently the heat). Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful... when the grate temp. drops 10F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly. Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker). If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did. Now, as I said, watch that temp. It's the most important thing you do right now(besides drinking).Seriously O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments Hope that helps and SMOKE HAPPY Stan aka Old School

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