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 |
02-18-2010, 06:28 PM | #16 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
|
|
|
Thanks from:---> |
02-18-2010, 06:30 PM | #17 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
You ARE talking about cooking here, right Steph?
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
|
02-18-2010, 06:33 PM | #18 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
|
Nice Brisket. That's about the size I normally work with and do about 3 at a time on my offset.
I always fire up with charcoal to about 275, switch to hickory and run about an hour just to get the meat to temp. I drop temps to about 200-225 for the remaining cook switching to a mix of Hickory/Apple and finish up with Hickory for about the last couple of hours since it holds the heat better. For three of these with this method, it can take anywhere from 14 - 18 hours depending on weather. Just FYI, I tried mixing Alder in once and haven't used it since. I thought it overtook the flavors of the meat too much for my taste. I did like my Oak experience, but I just can't get my hands on it economically. Just my thoughts and experience. Good luck, can't wait to see the final results.
__________________
3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
|
02-18-2010, 06:36 PM | #19 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
|
Good luck on da briskie!!!! I'm doin one sat too!!!!!
__________________
Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
|
02-18-2010, 06:51 PM | #20 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
|
02-18-2010, 06:53 PM | #21 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Good luck to you too Bro! I'm just hoping I don't turn 30 dollars worth of beef into catfood!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
02-18-2010, 06:56 PM | #22 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
Dirty old Basitige!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
02-18-2010, 07:00 PM | #23 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
|
Visit Sam's first because the one by me only sells flats for about $3 lb and the local mom and pop is $1.78 lb for packers.
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
|
02-18-2010, 07:10 PM | #24 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Make me proud son!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
02-18-2010, 07:43 PM | #25 | |
Full Fledged Farker
Join Date: 06-29-08
Location: Fort Worth, TX
|
Quote:
Good advice here. It is obviously regional as to availability, but I thought here in Texas I would be able to get choice packers at either Sam's or Costco. Sam's only has choice flats while Costco has choice Packes and Flats. I put my stock in Costco, but things could be different elsewhere. Why buy the cow if you can get a "look see" for free? Check them out. Most times they don't even really look for the card when you enter. It is when you purchase they need it. Go in, look around, and find out what you like. Still hoping for a restaurant depot near here |
|
|
02-18-2010, 07:52 PM | #26 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
|
Remember that here in Tennessee, "BBQ" is synonomous with "hickory-smoked BBQ"!
Seriously, though...As much as folks rave about pecan, I once smoked a brisket with pecan instead of hickory and it just wasn't as good. I'd suggest trying a mix of hickory, oak, and apple/cherry, but that's me. I noticed you're planning on cooking at 275 degrees. Are you gonna wrap in foil after the meat reaches 160? Even though I rarely wrap pork butts until I pull them off the pit to rest, nowadays I either put briskets in a pan or wrap in foil after it reaches 160 in the thickest part of the flat. This is my "juicyness insurance", as ever so often I'll have one that's a little dry in the flat when I cook 'em the same way I cook buttes, which is with a target temp a little lower, around 235. Good luck! Dave UDS, wsm, wots, char-griller |
|
02-19-2010, 08:04 AM | #27 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
|
Like BBS, I like to mix the woods too. A little Oak, hickory and apple would be my choice.
Good look with your brisket
__________________
Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
|
02-19-2010, 08:27 AM | #28 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
|
I would do a check at Sam's first also. I have 2 in my area. One doesn't even have briskets and the other carries choice flats but select packers.
__________________
Wes - Mobile, AL - Large Big Green Egg, MES 40 |
|
02-19-2010, 09:15 AM | #29 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
|
Quote:
That's the same as our's. Must be a gulf coast thing
__________________
Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
|
|
02-19-2010, 09:34 AM | #30 |
Got Wood.
Join Date: 02-10-10
Location: Austin, TX
|
Best of luck on the brisket! Can't go wrong with Oak, but enjoy whatever you end up using.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Weekend Cook, 1st brisket. | Sammy_Shuford | Q-talk | 2 | 10-18-2010 02:35 PM |
From last weekend's cook | VitaminQ | Q-talk | 6 | 09-06-2006 07:34 PM |
?s from this weekend's cook | jsmoker | Q-talk | 15 | 06-27-2006 10:13 AM |
Results of 1st brisket cook (pics included) | Smokin Okole | Q-talk | 18 | 04-14-2006 04:13 PM |
Last weekend's cook | ggeilman | Q-talk | 12 | 03-03-2006 02:26 AM |
Thread Tools | |
|
|