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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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07-15-2013, 11:15 AM | #1 |
Is lookin for wood to cook with.
Join Date: 06-21-13
Location: Houston, Tx
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My first brisket
It was a little dry, and I think I used too much salt in the rub. Overall, I like the way it came out for my first brisket. What you think?
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Front Street Grill, [COLOR="Purple"]Humphrey's Battle Box[/COLOR], Jumbo Old Smokey Grill, (2)Aussie walk-a-bouts, Maverick ET-732, World's Fastest [COLOR="Blue"][B]BLUE[/B][/COLOR] Thermapen & [COLOR="Silver"]Grey[/COLOR] Thermapen |
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07-15-2013, 11:52 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Great looking smoke ring on it. I would definitely hit that.
As for the salt in the rub. I do my brisket with 50/50 mix of coarse ground pepper and salt. When i rub it on the meat, I don't coat it on there. I get a nice even layer on the meat. I dont put a lot on it. I put on a layer similiar to this picture, if not just a tad bit less. *picture found on google.*
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~Ren~ Fat Kids Club Founding Member |
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07-15-2013, 11:54 AM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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It looks a little undercooked. How did it probe? Was it like buttah? Also cut across the grain and it will chew a little better.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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07-15-2013, 12:01 PM | #4 |
Is lookin for wood to cook with.
Join Date: 06-21-13
Location: Houston, Tx
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My rub was 1/2 cup kosher salt, 1/2 cup coarse ground black pepper, a little cumin, a lit brown sugar.
It probed at 180. I didn't let it sit too long though. Everyone was hungry and didn't want to wait. I normally woulda let it sit in an ice chest wrapped for an hr or so. Thanks for the tips. Any other suggestions?
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Front Street Grill, [COLOR="Purple"]Humphrey's Battle Box[/COLOR], Jumbo Old Smokey Grill, (2)Aussie walk-a-bouts, Maverick ET-732, World's Fastest [COLOR="Blue"][B]BLUE[/B][/COLOR] Thermapen & [COLOR="Silver"]Grey[/COLOR] Thermapen |
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07-15-2013, 12:19 PM | #5 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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If it probed like buttah at 180 IT, you were probably in a fat pocket or between the point and flat. Next time take it to about 195 IT and then probe.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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07-15-2013, 12:27 PM | #6 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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07-15-2013, 12:44 PM | #7 |
Is lookin for wood to cook with.
Join Date: 06-21-13
Location: Houston, Tx
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Awesome!!! Thanks for the advice!!! I can't wait to try again!!!
When you guys wrap is it in butcher paper and a towel? Or foil and a towel?
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Front Street Grill, [COLOR="Purple"]Humphrey's Battle Box[/COLOR], Jumbo Old Smokey Grill, (2)Aussie walk-a-bouts, Maverick ET-732, World's Fastest [COLOR="Blue"][B]BLUE[/B][/COLOR] Thermapen & [COLOR="Silver"]Grey[/COLOR] Thermapen |
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07-15-2013, 01:01 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Dry is under cooked it has to probe like a hot knife cutting room temp butter in the thickest part of the Flat or it aint done.
I wrap mine at the end of the 4th hr in a single layer of butcher paper. it stays wrapped until I carve it. I don't use a Cooler I let it sit on the counter top until the temp drops into the 150's before I unwrap it, this is a slow drop over aprox. 2 hrs. BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
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