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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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07-07-2010, 11:35 PM | #61 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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The use of canning salt instead of kosher is a great tip. How long before you put the brisket on to cook do you apply the rub?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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07-08-2010, 09:23 AM | #62 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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And if doing this, you have to be VERY careful on how much and how long. The experiments I did showed a difference in 1 min vs 2 min vs 3 min (spinkle on evenly, let sit, then rinse off). If you leave it on, it will continue to cure the meat. I've also seen people add TQ to the rub, but I've never seen anyone admit they do that and how much of it they add to their rub. TQ is a cure, that's why the SR is red, you're curing the meat. So how much and how long has an affect with how thick. For a test on your first one, put TQ on a Brisket in two steps. Leave it on for 1 min and wash off only one half (one end) of the brisket then after 2 min rinse the other half off. check the depth, it will be different. |
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07-08-2010, 12:16 PM | #63 | |||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-09-2010, 10:10 AM | #64 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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07-09-2010, 11:46 AM | #65 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Great info here Wayne...thank you for sharing! Killer smoke ring btw...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-09-2010, 03:31 PM | #66 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looks nice, thanks
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07-11-2010, 11:17 PM | #67 |
Found some matches.
Join Date: 06-24-10
Location: Tomball, Texas
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Finally I was able to try the Tender Quick method this past weekend. I was quite impressed with the artificial smoke ring to say the least. I kept excellent notes from start to finish on this one. The only things I did different was I did smoke the fat side down, I used a different rub and I used Hickory Pellets. The rub was ok, but I like my other one much better. My TQ test was by using 2 tbs of the TQ with a little water to form the paste that I spread around all the brisket except for the fatty side and I let it stand for 30 minutes before washing it off completely.
So a huge cudos goes out to all you guys that contributed to the advice, suggestions & experiments...... Thanks again!!!! |
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