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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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03-15-2013, 07:35 PM
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#1 |
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Knows what a fatty is.
  Join Date: 11-13-11
Location: Laveen, AZ
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My first successful brisket!!
 Wow - what a thrill! My wife spotted a 6# flat (@ $1.99/lb) and sent me a pic from the store. It looked fantastic, so I said GRAB IT!! I opened it up to check it out and rub it. It looked even better out of the bag.  So I applied the rub. Here it is all prepped and waiting for the 22.5 WSM to come up to heat.  I tried to keep the temp at 215 to 220. It varied a little, but other than a couple of short spikes to 230, it hung right around 215 to 225. I put in a full bag of Kingsford Competition briquettes and used the Minion method. I have a feeling the temperature spikes were probably from the wood chunks flaring. When it hit 165 (about 4 1/2 hours later) I foiled it with some of the juices it gave off (there was plenty). 4 hours after that it hit 203 and I pulled it from the fire. I used a baster to get most of the juice from the foil, wrapped it tightly in the foil. Next came a couple of big towels and into the cooler. Three hours after that I unwrapped it and cut it up for the table.  The picture doesn't do that hunk of meat justice. It was exactly the color I wanted, and boy was it juicy and flavorful. Just writing about it makes my mouth water. Four of us consumed almost that whole flat. Tomorrow I'm smoking a pastrami. I'll try to get some pron before it all gets eaten.
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[B]Smokin' in Laveen[/B] 22.5 Weber One Touch 22.5 WSM Maverick ET-732 Auber Temp Controller [I]"that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever"[/I] |
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03-15-2013, 07:38 PM
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#3 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Mate ,that just made me want to lick my monitor
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-15-2013, 07:59 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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There's no stopping you now! Pastrami should be a piece of cake after nailing that brisket.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-15-2013, 08:24 PM
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#5 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Way to go! Nice work.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-15-2013, 08:47 PM
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#6 |
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is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Congratulations on the brisket! It's a great feeling to finally get one right. I remember the first one I got right. It was a long time ago but I can still taste it in my memory. May you not have to wait as long as I did for the next good one! LOL
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03-15-2013, 08:54 PM
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#7 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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My first successful brisket!!
That's awesome!!!
I've tried one, well, one time. Absolute failure. Have not had the nerve to try it again. I have been grinding brisket that's on sell for hamburgers, meatloaf, etc. that's worked out real well!! I think my two goles this summer will be to get a brisket down and beef ribs!! If I can master those two I will be so happy!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-15-2013, 09:25 PM
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#8 |
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Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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got a great looking brisket there! Good job to you and the wife for picking it up!
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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03-15-2013, 09:46 PM
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#10 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks absolutely delicious! You should be proud!
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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. |
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03-16-2013, 12:53 AM
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#12 |
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Knows what a fatty is.
Join Date: 11-13-11
Location: Laveen, AZ
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no pron?
should be 4:
__________________
[B]Smokin' in Laveen[/B] 22.5 Weber One Touch 22.5 WSM Maverick ET-732 Auber Temp Controller [I]"that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever"[/I] |
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03-16-2013, 01:09 AM
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#13 |
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Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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That's a good woman to text you about a hunk of beef. I need to find someone like that, every girl I've dated hasn't give two rips about food or grilling. Guess that's normal though and you got a rare one that does like it, or at least knows how much you do.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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03-16-2013, 08:56 AM
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#15 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Congrats!! Looks good.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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