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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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04-09-2006, 07:56 PM | #1 |
Knows what a fatty is.
Join Date: 02-12-06
Location: Austin, Texas
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Results of 1st brisket cook (pics included)
Well, since I got all that help from you guys, I guess it'd only be nice for me to give a recap as well as some pictures.
We went out to that Texas Spice Company (right down the road) and bought spices to make a rub. They had a prepared rub, so I bought one of those to test agaist the homemade one. The first brisket is the homemade rub: The second was slathered in apple sauce and then has their rub: We decided to not put any rub on the fat of this one, just to see the difference. My big mistake of the evening was not "marking" them with a toothpick or something, because I couldn't really tell the difference when I was done. So now, I refer to them as "A" and "B", because I don't know which is which. Brisket "A": This one turned out GREAT! Cut great. Pulled apart easily, but not too easily. VERY GOOD! Here's brisket "B": This one was very juicy, yet tougher. It didn't pull apart nearly as easily. I don't know whether I just cooked it too much or whether it was a tougher piece of meat, or what. Any tips on how to pick out briskets would be appreciated! We cooked a bunch of fatties, since there were Jimmy Dean coupons in last Sunday's paper. We cooked some normal ones and stuffeded others with Pepper Monterrey Jack along with diced jalapenos and diced red peppers. (one with just cheese/japs...another w/cheese/red....and one w/all 3) I guess with all of these pictures, I should have labeled this thread NSFW. I pulled em out at 170, foiled til 190 and threw em in a cooler. They were in there a little longer than I expected, because the cook was shorter than I planned. I do have some questions, though, if anyone could help. 1. First, picking out a brisket. How do I get a good one? (This week was practice, and the big performance is Easter dinner) 2. My family likes their brisket "extra moist". Just cook it less? 3. In one thread, someone said they don't pull at 190, but when it "feels right". I have no idea what that means!!! |
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04-09-2006, 08:07 PM | #2 |
Full Fledged Farker
Join Date: 01-14-06
Location: NE Kansas
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Good detail. THe pics didn't load though. I would love to see the final results.
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Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!" |
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04-09-2006, 08:08 PM | #3 | |||
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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I recommend you try all of these when you cook briskets and you'll have the hang of it in no time. |
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04-09-2006, 08:10 PM | #4 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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I see pics.
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04-09-2006, 08:14 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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First off- good looking' eats in anyones book!
Good job. I do have some questions, though, if anyone could help. 1. First, picking out a brisket. How do I get a good one? (This week was practice, and the big performance is Easter dinner) For "when it counts" try for Choice quality. Marbleizing will be a lot more consistent. Better quality in--better quality out. 2. My family likes their brisket "extra moist". Just cook it less? Moisture is not a function of cook time (within reason). Texture is. For moisture, you need to inject or brine. Do a search here--lots of info on injecting brisket in particular. In addition, if your finish in foil (smart thing), save back the juice in the foil. Slice or chop the meat as desired and add back those YUMMY juices with rub and/or sauce as desired. Quickest way to moist brisket. 3. In one thread, someone said they don't pull at 190, but when it "feels right". I have no idea what that means!!! "Feels right" is a learned state. A thermo probe, toothpick, fork, or whatever, should go in with minimal resistance and it should feel like "butta". If you pick it up in the middle, it should freely droop to both sides without falling apart (good luck with that one). If you want to stick with temps--try 190 to 200 IN THE POINT for recreational Que. 190 to 195 IN THE FLAT will work at home, just fine Exciting to do the first "big one" HUH? good luck. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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04-10-2006, 04:52 PM | #6 |
Knows what a fatty is.
Join Date: 02-12-06
Location: Austin, Texas
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ok...this all makes sense....so if the fam wants the brisket kinda falling apart, i should cook it more.....
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04-10-2006, 05:15 PM | #7 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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04-10-2006, 09:13 PM | #8 | |
Full Fledged Farker
Join Date: 12-14-05
Location: Seaville, NJ
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Mill Scale 94 |
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04-10-2006, 09:20 PM | #9 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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BTW, good looking meat. Congrats on the 1st brisket.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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04-10-2006, 10:09 PM | #10 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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For the fiirst time ever, I didn't foil my last one. The bark came out beautiful. Now I'm torn... because when I foil, yes, it stays very moist but the bark also becomes mushy. How do you guys avoid that when you wrap?
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KCBS Member #14287
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04-10-2006, 10:21 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I don't worry about a slightly mushy bark for home cooking. If the fat cap is initially trimmed to like nothing, there's not a lot mush to deal with.
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tk PitBitch |
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04-10-2006, 10:30 PM | #12 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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TK, mine seems to come from the rubs I cake on top getting steamed in the foil and probably some spraying also.
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KCBS Member #14287
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04-10-2006, 10:32 PM | #13 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Ah - I don't cake mine with rub either. Sprinkle and pat mod.
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tk PitBitch |
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04-11-2006, 12:18 PM | #14 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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I think my mushy bark comes from the foil obviously, but also the fact that i really cake on the rub, too much I am sure. Interstingly, the bark on a butt prepared the same way is rarely mushy. this is almost certainly due to the sugar in my typical but rub. No sugar on the brisket... So... next time ... I am going to NOT FOIL. i am also going to change up my brisket rub, and introduce ...sugar(gasp) to it. next time... |
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04-11-2006, 12:25 PM | #15 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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