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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, 06:17 PM | #1 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Another shot at brisket
Time to try a brisket on the MES 40! Going to marinade it for 24-36 hours with coke, bbq sauce, and make some A1 or woshershire. Then for rub I plan to use salt, pepper, and steak rub! Going to smoke with cherry for 12 at 200-225 or how ever long it takes.
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02-13-2013, 06:33 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice hunk of meat, you sure are going fancy with that marinade. Best of luck, I am gonna bet longer than 12 hours at those temps.
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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, 06:40 PM | #3 |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Yes it may take longer but I have plenty of time. Also plan to wrap at 165 IT.
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Still trying! |
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02-13-2013, 06:41 PM | #4 |
On the road to being a farker
Join Date: 07-08-12
Location: Conway, AR
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Where did you get it from?
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EPIC BBQ CRU - Gateway Drums - Insane Can Posse |
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02-13-2013, 07:08 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I wish you luck
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-13-2013, 07:12 PM | #7 |
Full Fledged Farker
Join Date: 02-10-13
Location: Marblehead , Ma
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guess you didn't watch the Mythbusters when they marinated a steak in coke over night ?
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02-13-2013, 07:21 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Dockman, in case your wondering about the above comments, and since you siggy says still trying, I am gonna step across the line a let you know...
1. There are many of us who are concerned that people learning how to do brisket cooks successfully add to much to the process too soon, complicating the process and making success much harder to gain. 2. You are adding a lot of sugar to the surface of the meat with a soda pop marinade, this is going to cause over-darkening, if not downright burning of the meat. Often with a brisket, you will end up with a very hard bark as a result of too much sugar added. 3. Beyond just the time, cooking below 225F often leads to drying of the surface of the meat and to a hard and dry surface to the meat. Even though you can still end up with meat that is tender, it is often dry to the mouth. Some of us feel that going hotter aids in learning a successful cook. 4. Now why then, do we hear of other cooks saying such low temps and long cooks, there are two reasons, one if that they are cooking a lot of meat in big cookers, that just have a different way of cooking. Others are using a type of cooker, be it a water smoker or gas cooker, that has a moist air characteristic. Still, it's your meat and I wish you luck with your cook. Your plan could work just fine. Be patient and make sure you get it cooked until tender to a probe.
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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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Thanks from: ---> |
02-13-2013, 07:28 PM | #9 |
Full Fledged Farker
Join Date: 02-10-13
Location: Marblehead , Ma
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02-13-2013, 07:38 PM | #10 | |
Got Wood.
Join Date: 01-25-13
Location: Climax Springs, Mo
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Thank you for clearing up all the comments. Would love to try a easy marinate so any suggestions would be great.
Quote:
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02-13-2013, 07:41 PM | #11 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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That prime hunk of beef doesn't need a marinade. Season it and toss it on.
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02-13-2013, 07:57 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Marinate it in Oak Smoke at 300 until probe tender.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-13-2013, 07:59 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
02-13-2013, 08:03 PM | #14 | |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
In any case, enjoy! KC
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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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02-13-2013, 08:04 PM | #15 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I nominate Landarc for Secretary of 'Splaining Things.
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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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