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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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02-13-2013, 08:11 PM | #16 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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02-13-2013, 08:20 PM | #17 |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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lol. I second.
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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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02-13-2013, 08:27 PM | #18 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Still trying! |
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02-13-2013, 08:32 PM | #19 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Dockman,try the brisket in my signature!
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-13-2013, 10:29 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I don't marinade, or inject (unless I am messing around with competition techniques). But, if you simply must, use beef broth and the rub you are going to cook with. Just heat up a couple of cups of no salt or low salt beef broth, add in two tablespoons of rub. Cool completely and then marinate brisket in that overnight. It will add a little flavor, not much else. But, it won't screw anything up either.
Twas me, I would just rub it up tomorrow an hour before the cook.
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[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] |
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02-13-2013, 10:34 PM | #21 |
Full Fledged Farker
Join Date: 02-28-12
Location: Champaign, IL
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If you want to marinade...just inject, rub and throw that puppy on the smoker. No need to complicate the process.
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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02-14-2013, 07:25 AM | #22 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Thanks everyone for the help! I will be smoking this bad boy Saturday and will just use a rub. I'll post up some pictures with my results.
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Still trying! |
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02-14-2013, 07:29 AM | #23 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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I have used this method in the past twice once was great and once was not! Could have been one was prime and other was choice? That is something I have never paid attention to but will from now on.
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Still trying! |
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02-14-2013, 08:06 AM | #24 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Do keep trying. I also highly recommend taking notes about what you do including prep, rub recipe, smoking wood, cooker temperature and so on. I always finish with comments on the results and what I would do differently next time.
I also suggest not to overcomplicate this. I rub my brisket (Raichlen's coffee rub) and put it on the cooker after I get it fired up. And I get good results.
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Weber Crazy |
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Thanks from:---> |
02-15-2013, 12:18 PM | #25 | |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Quote:
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Still trying! |
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02-15-2013, 12:54 PM | #26 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Dont marinade prime. Use the KISS priciple- keep it simple Put on your rub let it si for several hours or overnight. Put it on smoker when you see the blue smoke asnd cook between 225-250 Dont put on too much woodlet us know how things turn out
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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02-15-2013, 12:58 PM | #27 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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hahahaha mine was a select grade and it still turned out awesome. Had a huge hard fat cap onit. I must have cut off a few pounds of hard fat.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-15-2013, 01:01 PM | #28 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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I would say deffinantly say marinade and inject your lower grades of choice. keep in mind you can have 10 choice briskets and they are not all the same. That's where "you know what you're looking for" really helps.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-15-2013, 02:09 PM | #29 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Prime is something you work up to it's not the same as others unless its mislabeled, do a few select then a lot of choice moving along to CAB prime. I don't know why people go heavy with a sit in marinade I would be looking at a injection over that, most of these fakers know what there talking about on here they've done the leg work, but this world is based on ideas so best of luck brotha on this horse of a different color will be watching..
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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02-15-2013, 02:56 PM | #30 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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That is a great price for prime...where did u get it?
Nevermind, didn't see there was a 2nd page to this thread
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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