Basic Brisket Tutorial (pron heavy) - Page 20

Happy Hapgood · 12-19-2013, 05:37 PM

This is the thread that got me smoking packer brisket. One of the best posts ever.

trufunk · 12-19-2013, 08:49 PM

Classic one of the best all time!

Time_1 · 12-19-2013, 10:39 PM

This is going to be my go to thread on Christmas Day. I will be smoking my first brisket ever on my UDS. I plan on buying it this weekend probably in Sunday. It should be ok in the fridge until cook day right?

DjPorkchop · 12-19-2013, 10:40 PM

That was a great tut. I can't wait to give a brisket a go on the UDS.

Bigr314 · 12-20-2013, 01:12 AM

Thanks so much. The best ever. It is nice to have all the info in one post. Instead of piecemeal a lot of info from many posts. Again thanks so much.

Bob in St. Louis · 12-20-2013, 10:50 AM

Quote:

Originally Posted by Time_1

This is going to be my go to thread on Christmas Day. I will be smoking my first brisket ever on my UDS. I plan on buying it this weekend probably in Sunday. It should be ok in the fridge until cook day right?

Buy on 22nd, cook on 25th?
Yea, you'll be fine.
Just check the date....just in case it isn't close to its sale date.

Also (and I hope nobody minds if I put this here, please delete if inappropriate)
I love the "BBQ with Franklin" videos. The guy definitely knows his way around a brisket.
He's got over a dozen videos, here are two about prepping a brisket and cooking a brisket.

Prep:
https://www.youtube.com/watch?v=VmTzdMHu5KU

Cooking;
https://www.youtube.com/watch?v=sMIlyzRFUjU

Grab a glass of beverage and enjoy the videos. Hope it helps you as much as it does me.

Sammy_Shuford · 12-20-2013, 11:26 AM

Think a stop at Wallmart, Christmas Day Brisket.

Smokeat · 12-20-2013, 11:33 AM

This post was used to cook my first brisket, on a Weber Kettle. I was not ready, as far as my BBQ skillz are concerned, but I bought the meat so the die was cast.

That brisket was really good, I mean really good! I have subsequently cooked 2 more briskets, trying different techniques such as wrapping and such, and neither would compare to the bigabyte brisket.

I would unquestionably reccomend this tutorial to any neophyte brisket smoker, and Thanks again bigabyte, you rocked the table!

v45 · 01-11-2014, 10:47 PM

Thanks alot for the infor. I am really excited to try my first brisket on my pellet pooper

Mxited · 02-07-2014, 04:23 PM

This was a perfect way to make a tutorial. I just hate that I can't find choice beef in this town. I am going to try a select brisket in the BGE this weekend.

Bob in St. Louis · 02-07-2014, 06:29 PM

There's always the option of buying online!!

revkab · 02-07-2014, 10:19 PM

Wow! I learned a lot from this.
Question: OK, you leave the fat cap on, but do you cut out the heavy hunk of fat that seems always to accompany the brisket?

bigabyte · 02-08-2014, 08:20 AM

I actually trim all the fat off my briskets, particularly Prime briskets. In this tutorial I left it untrimmed because I was bypassing all unnecessary steps in order to make it as simple as possible.

My recommendation for those who want to trim but leave some fat on is to trim all of the hard fat off as much as possible, or as much as they are comfortable with

THoey1963 · 02-20-2014, 12:42 AM

Great tutorial Big...

bbqgeekess · 02-20-2014, 01:16 AM

Thanks I needed this. Doing my first packer within a few days.

12-19-2013, 05:37 PM	#286
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	This is the thread that got me smoking packer brisket. One of the best posts ever. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

12-19-2013, 08:49 PM	#287
trufunk Full Fledged Farker Join Date: 11-14-11 Location: San Antonio, Tx	Classic one of the best all time! __________________ I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen

12-19-2013, 10:40 PM	#289
DjPorkchop is one Smokin' Farker Join Date: 09-24-13 Location: Marion,IL	That was a great tut. I can't wait to give a brisket a go on the UDS. __________________ UDS \| BP UDS \| Weber OTS \| Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic

12-20-2013, 01:12 AM	#290
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Thanks so much. The best ever. It is nice to have all the info in one post. Instead of piecemeal a lot of info from many posts. Again thanks so much. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

12-20-2013, 11:26 AM	#292
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	Think a stop at Wallmart, Christmas Day Brisket. __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

12-19-2013, 10:39 PM	#288
Time_1 Knows what a fatty is. Join Date: 12-01-11 Location: fresno ca	This is going to be my go to thread on Christmas Day. I will be smoking my first brisket ever on my UDS. I plan on buying it this weekend probably in Sunday. It should be ok in the fridge until cook day right?

12-20-2013, 11:33 AM	#293
Smokeat is one Smokin' Farker Join Date: 01-01-09 Location: IE California	This post was used to cook my first brisket, on a Weber Kettle. I was not ready, as far as my BBQ skillz are concerned, but I bought the meat so the die was cast. That brisket was really good, I mean really good! I have subsequently cooked 2 more briskets, trying different techniques such as wrapping and such, and neither would compare to the bigabyte brisket. I would unquestionably reccomend this tutorial to any neophyte brisket smoker, and Thanks again bigabyte, you rocked the table!

01-11-2014, 10:47 PM	#294
v45 Is lookin for wood to cook with. Join Date: 01-11-14 Location: Delta	Thanks alot for the infor. I am really excited to try my first brisket on my pellet pooper

02-07-2014, 04:23 PM	#295
Mxited Is lookin for wood to cook with. Join Date: 01-21-14 Location: El Dorado, AR	This was a perfect way to make a tutorial. I just hate that I can't find choice beef in this town. I am going to try a select brisket in the BGE this weekend. __________________ XL BGE, Brinkman off-set, super fast thermapen.

02-07-2014, 06:29 PM	#296
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	There's always the option of buying online!! __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

02-07-2014, 10:19 PM	#297
revkab is one Smokin' Farker Join Date: 01-17-14 Location: Eureka, KS	Wow! I learned a lot from this. Question: OK, you leave the fat cap on, but do you cut out the heavy hunk of fat that seems always to accompany the brisket? __________________ [COLOR=blue][B][SIZE=3]That Smokin' Preacher. Ribs and :mad2:[COLOR=red]Hot Peppers[/COLOR]:mad2:[/SIZE][/B][/COLOR][LIST][][B]WKG (Weber Kettle Grill)[/B][][B][COLOR=navy]Brinkman heavy duty Cimarron offset[/COLOR][/B][][B][COLOR=red]Custom built 72" x 40" Offset logburner[/COLOR][/B][][B][COLOR=navy]One Butt Ugly Drum Smoker[/COLOR][/B][][B][COLOR=black]One big tow-behind Wood-fired grill [/COLOR][/B][][B][COLOR=#ff0000][COLOR=gray]and one itty bitty gasser[/COLOR] :doh:[/COLOR][/B][/LIST]

02-08-2014, 08:20 AM	#298
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I actually trim all the fat off my briskets, particularly Prime briskets. In this tutorial I left it untrimmed because I was bypassing all unnecessary steps in order to make it as simple as possible. My recommendation for those who want to trim but leave some fat on is to trim all of the hard fat off as much as possible, or as much as they are comfortable with __________________ 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.

02-20-2014, 12:42 AM	#299
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Great tutorial Big... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

02-20-2014, 01:16 AM	#300
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Thanks I needed this. Doing my first packer within a few days. __________________ 18.5" WSM and 22.5" OTG.

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