MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-04-2020, 03:35 PM   #16
Mikhail
Babbling Farker

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

I'm sure it will taste great.

There's no magic to brisket except for experience.
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is online now   Reply With Quote


Thanks from:--->


Old 08-04-2020, 03:36 PM   #17
Burnt at Both Endz
is Blowin Smoke!

 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Quote:
Originally Posted by frognot View Post
Looking forward to the results........................... Just be patient.
Just be patient, best advice that can be given to first brisket cook for anyone!
Burnt at Both Endz is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 03:49 PM   #18
Mikhail
Babbling Farker

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

Yep. It's not as forgiving as a pork butt, but much more forgiving than say a good steak.
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is online now   Reply With Quote


Thanks from:--->
Old 08-04-2020, 04:37 PM   #19
Kracken
Knows what a fatty is.

 
Kracken's Avatar
 
Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul
Default

So far things seem to be going alright. I spritzed apple cider vinegar at 5,6, and 7hrs, and wrapped at 7hrs. Sure smells good, the picture is of right before wrapping, do you folks think I wrapped (late, early or just right)? I can handle honesty, I'm just trying to get better.
Attached Images
File Type: jpg 2020-08-04 14.34.23.jpg (69.9 KB, 97 views)
__________________
WSM 18, Weber kettles 22 & 18.
Kracken is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 04:42 PM   #20
Burnt at Both Endz
is Blowin Smoke!

 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

So here is honesty.....I wouldn't have opened and spritzed, it cost you an hour of cook time and added nothing to the cook. Little dark, but looks fine. Cook it properly now and you'll be fine!
Burnt at Both Endz is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 04:48 PM   #21
HouseDoc
Full Fledged Farker
 
Join Date: 06-01-16
Location: Birmingham AL
Default

Order an ACCUsharp knife sharpener. Cheap and easy to use. It's fantastic. I bought a kit of a knife and sheer sharpener. I smoked some turkey using Cowboy lump today. Snake method. Worked great.
HouseDoc is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 05:28 PM   #22
harrybbq
Got Wood.
 
Join Date: 08-22-19
Location: San Jose
Name/Nickname : Haroldo
Default

Quote:
Originally Posted by Kracken View Post
So far things seem to be going alright. I spritzed apple cider vinegar at 5,6, and 7hrs, and wrapped at 7hrs. Sure smells good, the picture is of right before wrapping, do you folks think I wrapped (late, early or just right)? I can handle honesty, I'm just trying to get better.
I like to wrap it a couple of hours into the stall (pink unwaxed butcher paper) . For a 16lbs to 18lbs piece (all I use is SRF black), I got it down to a science. 8 hours at 250, then wrap for another 4. It is always done in 12 hours. When I first started trying brisket a couple of years ago, I kept on stressing on the "done when its probe tender" thing. I think I've cooked about 50 briskets since, and it's always done the same when it gets between 198 to 203 in the thickest part of the flat. I don't even test tenderness until I'm there.
__________________
Big Green Egg XL, Horizon 20" Classic
harrybbq is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 07:58 PM   #23
Kracken
Knows what a fatty is.

 
Kracken's Avatar
 
Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul
Default

I first probed the brisket at the 10hr mark and it read 207f to 211f throughout the brisket, guess I overcooked a little, so I pulled it and its now resting. Smells so good, I can't wait to cut into it, I thought about eating a little corner, but I'm going to make myself wait.
Attached Images
File Type: jpg 2020-08-04 17.52.39.jpg (433.1 KB, 76 views)
__________________
WSM 18, Weber kettles 22 & 18.
Kracken is offline   Reply With Quote


Old 08-04-2020, 09:50 PM   #24
marvda1
Full Fledged Farker
 
Join Date: 08-21-12
Location: saginaw, texas
Default

i would not follow franklin unless you make your own sausage. look for youtube videos where they are doing a backyard bbq trim.
marvda1 is online now   Reply With Quote


Thanks from:--->
Old 08-04-2020, 09:55 PM   #25
Kracken
Knows what a fatty is.

 
Kracken's Avatar
 
Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul
Default

Good enough for a first go, next time ill dial her in better.
Attached Images
File Type: jpg 2020-08-04 19.51.57.jpg (325.2 KB, 68 views)
File Type: jpg 2020-08-04 19.52.29.jpg (336.7 KB, 68 views)
__________________
WSM 18, Weber kettles 22 & 18.
Kracken is offline   Reply With Quote


Old 08-04-2020, 09:59 PM   #26
Smoke on Badger Mountain
Babbling Farker

 
Smoke on Badger Mountain's Avatar
 
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
Default

Quote:
Originally Posted by Kracken View Post
Good enough for a first go, next time ill dial her in better.
Looks pretty good for a first try to me. Enjoy the process. It gets even more fun as you get better at it.
__________________
Josh

24"x52" Custom Offset, 22" Weber Kettle , Camp Chef 2 burner w/ griddle. One very ugly drum, Nice drum coming soon.
Instagram @lumberjacksmokestack
https://www.youtube.com/channel/UCIa...0Zcup0pvXobQlQ
Smoke on Badger Mountain is offline   Reply With Quote


Thanks from:--->
Old 08-04-2020, 10:02 PM   #27
LloydQ
is One Chatty Farker
 
Join Date: 12-12-16
Location: Vicksburg, MS.
Default

Looks pretty dang good to me!
LloydQ is online now   Reply With Quote


Thanks from:--->
Old 08-04-2020, 10:04 PM   #28
sudsandswine
Babbling Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

Quote:
Originally Posted by Kracken View Post
Good enough for a first go, next time ill dial her in better.
Were you disappointed in the results? 207-211 or whatever wouldn’t surprise me if you were cooking at 275* or more, probe texture matters more than temp.

It looks good from the pics
__________________
Mak 2 Star | Primo XL kamado | Red Weber Limited Edition kettle | Weber Ranch kettle | Clonesaker PDS

Follow me on Instagram @sudsandswine | Join us in a Brethren Throwdown
sudsandswine is online now   Reply With Quote


Thanks from:--->
Old 08-04-2020, 10:49 PM   #29
Kracken
Knows what a fatty is.

 
Kracken's Avatar
 
Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul
Default

I feel that the flat was a bit on the dry side, and the burnt ends were a tad over burned. Nothing was actually burned, but overdone. I have a tel true in the dome, and a dual probe that I place on the grate and under it where the probe grommet is located. I held most the time at 275f or less with a few spikes to 290f, but rare and short.

I think I will try 250f next time and wrap sooner, now that I know how I prefer it. I'm going to chop my leftovers for sandwiches, do you folks use a sauce or something to juice the mix up?
__________________
WSM 18, Weber kettles 22 & 18.
Kracken is offline   Reply With Quote


Old 08-04-2020, 10:58 PM   #30
Mikhail
Babbling Farker

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

Damn good first brisket there. Looks moist and delicious.
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts