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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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11-02-2013, 08:39 AM
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#1 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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My first brisket on WSM
Started with a 13.5 lb pre trimmed , around 10 after.
Lit the chimney at 0545, then started trimming and let the cooker stabilize. I started the cook around 0700. |
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11-02-2013, 09:02 AM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Is it done yet?
__________________
"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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11-02-2013, 09:03 AM
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#3 |
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is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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What app is that?
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11-02-2013, 09:08 AM
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#4 | |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Quote:
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| Thanks from:---> |
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11-02-2013, 09:09 AM
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#5 | |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Quote:
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11-02-2013, 09:11 AM
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#6 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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I forgot to take before pics, which is okay. It's hard to trim with 2 left hands full of thumbs.
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11-02-2013, 04:30 PM
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#7 | |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Quote:
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11-02-2013, 04:39 PM
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#8 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Put it in paper at 1530.
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11-02-2013, 05:05 PM
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#9 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Are you cooking to a temp? Most good brisket cooks around here cook until it is probe tender in the thicket part of the flat no matter what the IT is.
__________________
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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11-02-2013, 05:17 PM
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#10 | |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Quote:
Any suggestions? In other words, does it look okay? |
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11-02-2013, 06:46 PM
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#11 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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It probed tender in the thick part of the flat, and it's in the cooler.
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11-02-2013, 08:31 PM
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#12 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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pulled it out and sliced. It's pretty good for my first time, but the bottom of the thin part of the flat is a little tough, but not too bad. Most of it is very moist and tender.
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11-02-2013, 08:33 PM
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#13 |
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On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Burnt ends sauced and back in the cooker.
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11-02-2013, 09:06 PM
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#14 |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looks good!
__________________
"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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