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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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12-21-2013, 12:53 PM | #1 |
Got Wood.
Join Date: 06-10-13
Location: Round lake beach Illinois
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Best Brisket I've Ever Made...PICS!!!!
Ok guys, it's official. I've finally made the best brisket yet...well actually only after 7-8 briskets. I'm pretty much a minimalist and prefer the easiest method to do one and i've finally got my technique down. A Texas style, NO wrap, NO look (except for 1 spritz, and check for jiggly consistency) and a little end wrap..and wa'lah.....
Used WSM & DigiQ 12lb brisket used Salt, Pepper, Lawrys seasoning salt for Rub Fat Side down towards the fire Put on at 9-10pm took off around 11:30am next day Spritzed once, came out just a tad dry on the outside. Probably because I didn't spritz enough. I literally put it on, and went to bed. Took it off @ 205 internal Temp. All parts and sections we're pull tender, fell under its own weight with just a minor small tug. I'm super happy as i live in Chicagoland area and my love for the Texas BBQ culture has me on my knees begging for more. I didn't wrap and it was moist, juicy, and pull tender. Proof you can get a killer brisket without much care...I just left it be..Next time i'll spritz with Worschister sauce/Water Mix more to help prevent the outside from getting a tad too dry Oh and temps were 250-275..Cold weather had the temps fluctuating a bit even with the digiQ and WSM loaded with fuel Merry Christmas Guys!!!! |
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12-21-2013, 12:57 PM | #2 |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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That's some killer lookin' bark ya got there. I bet that was tasty on it's own!
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12-21-2013, 12:57 PM | #3 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Man that looks great.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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12-21-2013, 12:59 PM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Nice work!
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-21-2013, 01:00 PM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Great looking brisket. It goes to show for a juicy and tender brisket, you don't need injections etc. You just have to cook it correctly.
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~Ren~ Fat Kids Club Founding Member |
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12-21-2013, 01:00 PM | #6 |
Knows what a fatty is.
Join Date: 08-26-13
Location: Phoenix, AZ
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I'm smoking a CAB on Christmas Day and if it comes out looking like that I'll be a very happy man. Nice job!
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Klose 20 x 36 Deluxe Smoker, Weber One Touch Silver 22.5 |
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12-21-2013, 01:00 PM | #7 |
On the road to being a farker
Join Date: 03-30-12
Location: Huntington Beach, California
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Nice lookin' briskie. Great job.
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Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone |
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12-21-2013, 01:01 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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This one's mine, I call it!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-21-2013, 01:03 PM | #9 |
Full Fledged Farker
Join Date: 09-07-13
Location: Kansas City Missouri
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Lips,Gums and Teeth are Ready........ LET'S EAT!!!
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12-21-2013, 01:08 PM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Nice and tender! Very very nice
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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12-21-2013, 01:09 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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That looks like you really nailed it!
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12-21-2013, 01:46 PM | #12 |
Got Wood.
Join Date: 06-10-13
Location: Round lake beach Illinois
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Thanks guys! Yea I couldn't believe it, not too smokey and could taste that natural beef flavour. Plus it was juicy the juice was dripping out of the deckle when I pulled it too nice and pliable.
I would suggest for some guys struggling to not wrap, keep a consistent temp, and rub it LIBERALLY for a nice crusty bark. Also the probe tender butta' feel and jello shake when it's done is totally true. I couldn't have done it without your guys' help and this forum so thank you. I started smoking bbq February of this year and this is my 7th or 8th brisket I've done so it's very possible |
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12-21-2013, 02:19 PM | #13 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Looks awesome
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
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12-21-2013, 02:31 PM | #14 |
Found some matches.
Join Date: 01-20-13
Location: Tallahassee, Florida
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That's a great looking brisket. I've only done two. The first was not good at all. 2nd was better but not great. Hoping to do my third over New Years eve/day. If it turns out like yours I'll be very happy.
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12-21-2013, 02:40 PM | #15 |
Got Wood.
Join Date: 06-10-13
Location: Round lake beach Illinois
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Thank you! If you wanna when it's about done start checking for a nice jiggle to it and a butter probe tendency, maybe try not wrapping it at all just so it's easier, less hassle, loss of heat and smoke etc. spritz liberally a few times and wait till 200-210 I.T. Till you see that jiggle juicy tender feel and look
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Tags |
brisket, brisket how to, brisket tutorial, texas style, WSM 18 |
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