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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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05-24-2010, 10:10 AM | #1 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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Inaugural Brisket (details and pron heavy)
I finally had a chance to try my first brisket on the Platypus last night. For those of you that don’t want the details, skip to the bottom for pron. For the rest of you here are the details. I started out with a decent 7-lbs. brisket flat from Sam’s Club, which I trimmed to about 6-lbs., and used a simple marinade for about 4 hours. (2 hours per side) Marinade 2 cups water3 beef bullion cubes ½ cup Worcestershire Juice of 2 Lemons 2 tsp. Celery Seeds 2 tsp. Lawry’s Seasoned Salt 1 ½ tsp. Chili Powder 1 tsp. Granulated Garlic 1 tsp. Onion Powder After the 4 hour marinade I blotted off the excess and applied a very simple rub and let it sit at room temp for 1 ½ hours while I got the Platypus up and running using Stubb’s All Natural Briquettes and some fist sized hickory chunks. This was my first time using Stubb’s and I loved it! Brisket Rub 6 tsp. Paprika6 tsp. Sea Salt 3 tsp. Black Pepper The brisket went into the Platypus around 8:30 PM when the grate temp was about 235 degrees. The meat probe read 58 degrees and the grate temp dropped to 210 as soon as the meat went in. 1 Hour -- Brisket 115 degrees / UDS 220 degrees 2 Hours - Brisket 141 degrees / UDS 223 degrees At 2 ½ hours the UDS reach 235 degrees so I capped one inlet. 3 Hours - Brisket 156 degrees / UDS 240 degrees 4 Hours - Brisket 163 degrees / UDS 240 degrees I figured I had enough to drink and was comfortable with everything so I decided to get some sleep. I set my Maverick to alert me if the UDS went below 235 degrees or above 245 degrees and the meat probe alarm was set at 185 degrees. I woke up 2 ½ hours later to a very nice aroma in the house. But that thought soon left me as I looked at the Maverick to see that the Brisket was at 190 degrees and the UDS was at 263 degrees. No farkin alarms went off or I slept through them, which I doubt because it was right beside me. I went outside and had a peek…. Hoping for the best. This is what it looked like. I decide to pull the Brisket off and let it rest in the cooler and grabbed some more sleep. 3 ½ hours later this is what I had. It was still pretty early and my wife had not left for work yet, so I surprised her with breakfast in bed. Now I just need some friends to help me with the rest. Have I mentioned that I love my Platypus!? I am not sure what went on in there during the hours that I was asleep, but she had my back. Now if I can just duplicate it.
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Waterproof RED Thermapen _____________________________ Eric |
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05-24-2010, 10:16 AM | #2 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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that looks farkin great! My briskets still don't turn out anywhere close to that pretty.
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05-24-2010, 10:20 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The brisket looks great!
BTW, it's P-p-p-p-p-p-platypus
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-24-2010, 10:23 AM | #4 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Send me the left overs
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05-24-2010, 10:29 AM | #5 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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I would cook at 263 all day.
Looks real good.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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05-24-2010, 11:25 AM | #6 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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That is a great looking brisket. You named your smoker platypus?
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05-24-2010, 11:26 AM | #7 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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Thanks for the kind words!
When you combine all the knowledge freely given out on this forum, and have the opportunity to spend 24 hours watching forum members like The Pigman, Bbq Bubba, BBQ Bandit, Divemaster, and Billy...even when you screw up it some times comes out good.
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Waterproof RED Thermapen _____________________________ Eric |
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05-24-2010, 11:30 AM | #8 | |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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Quote:
Yes, I thought it looked like a Platypus when it was finished.
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Waterproof RED Thermapen _____________________________ Eric |
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05-24-2010, 11:32 AM | #9 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Very cool looking Brisket, You going to make Brisket Chilli with the left overs?
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-24-2010, 11:51 AM | #10 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Nice brisky and drum!!
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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05-24-2010, 11:52 AM | #11 |
On the road to being a farker
Join Date: 04-13-10
Location: Reynoldsburg OH
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As soon as you release 'Derek's Brisket Chili Recipe'.
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Waterproof RED Thermapen _____________________________ Eric |
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05-24-2010, 12:03 PM | #12 |
On the road to being a farker
Join Date: 09-22-09
Location: Round Rock, TX
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Nice job! Your drum looks sweet!
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[U]Equipment:[/U] 2 New Bruanfels COS, 22.5" Webber Kettle, and 2 Turkey Fryers... |
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brisket, uds |
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