First time Brisket question - Page 3

Lake Dogs · 03-04-2011, 02:42 PM

WOW! Looks great!!!

kbraun228 · 03-04-2011, 03:32 PM

Quote:

Originally Posted by barbefunkoramaque

Please do not do the paper wrap.. I do not want to be blamed for the other problems that will contribute to a dried out brisket. You have a lot of strikes against you.

Hold it... why is a flat costing you 40 bucks... like CAB means anything to justify its cost anyway.

What strikes do I have against me? With all due respect, I was just looking for suggestions on what may help my first attempt at brisket. I never claimed to know what the best way was, or even push blame on others for a piece of meat that I cooked. I even stated in an update that I loved the paper method and plan on using it the future. So I'm obviously trying to learn from those that have gone before me and will only do that from research and my own trial and error. So basically, I'm always open to constructive criticism, but am not real sure what to make of your response.

As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40

barbefunkoramaque · 03-04-2011, 10:05 PM

i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly.

look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference.

hey... i wasted brisket too... maybe about 300 pounds

barbefunkoramaque · 03-04-2011, 10:10 PM

As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40

pay 1.90 - 2.20 for a crappy WAL MART select packer and if you cook it right it could be stellar. in order to be Cab anyway the cow has to be like a very very small percentage angus.... very small so its a marketing ploy... and you canbt check the liniage on a brisket.

my daughter is 4 CM NOW

mikeTRON · 03-04-2011, 10:27 PM

Quote:

Originally Posted by barbefunkoramaque

As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40

pay 1.90 - 2.20 for a crappy WAL MART select packer and if you cook it right it could be stellar. in order to be Cab anyway the cow has to be like a very very small percentage angus.... very small so its a marketing ploy... and you canbt check the liniage on a brisket.

my daughter is 4 CM NOW

So you need to write a HOW TO for us

since I can't seem to ever get all the details from your short posts and I REEEEEAAALLLY want to know how you cook!

barbefunkoramaque · 03-04-2011, 10:34 PM

my short posts lol

Meat Burner · 03-04-2011, 10:35 PM

Donnie does not have short posts. Gotta love him.

barbefunkoramaque · 03-04-2011, 10:37 PM

http://www.bbq-brethren.com/forum/se...archid=1428691

kbraun228 · 03-05-2011, 01:15 AM

Quote:

Originally Posted by barbefunkoramaque

i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly.

look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference.

hey... i wasted brisket too... maybe about 300 pounds

I'd rather you call me ugly than diss the Q.

But I learned from some mistakes and man, thanks for the kind words and the corrections. Cooking meat, some good, some bad and a few in between is my passion so I guess I wanna put my best foot forward every time.

Next time I'm gonna go with my own rub, no injection, kick up the temps a bit and definitely practice on some cheaper meat. Thanks again for the input bro.

mikeTRON · 03-05-2011, 01:43 AM

Quote:

Originally Posted by barbefunkoramaque

http://www.bbq-brethren.com/forum/se...archid=1428691

"Sorry - no matches. Please try some different terms."

chambersuac · 03-05-2011, 07:07 AM

One thing I've learned about the Funk-man, he knows his stuff and he speaks his mind...although we usually can't decode his posts without a cheat sheet :)

RedPig · 03-05-2011, 09:54 AM

That's quite an analogy. I like it.

dworl · 03-05-2011, 10:14 AM

Quote:

Originally Posted by RedPig

That's quite an analogy. I like it.

holy crap you are messed up;)

kbraun228 · 03-05-2011, 11:05 AM

Yeah quite an analogy, but I think it confirmed exactly what I was already thinking..That's why I love this forum. I get to bounce my thoughts off some people that actually know what the heck they're talking about.

RangerJ · 03-05-2011, 11:29 AM

Quote:

Originally Posted by mikeTRON

So you need to write a HOW TO for us

since I can't seem to ever get all the details from your short posts and I REEEEEAAALLLY want to know how you cook!

Try Youtube but the aforementioned cheat sheet would be helpful as well.

03-04-2011, 02:42 PM	#31
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	WOW! Looks great!!! __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

03-04-2011, 10:05 PM	#33
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	i mean... the things you have selected to do will result in a dry product no matter what u wrap it in... nothin personal, its just that you make the mistake most novices do... u read, read, read then go pick techniques that are not compatible then wonder why you wasted your time. Its not like I called you ugly. look... ur smoke ring is so good it scary... there... now I am being nice... so... with that advise how good you think your next brisket is gonna be? or are you going to correct the handful of other things that make the difference. hey... i wasted brisket too... maybe about 300 pounds __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-04-2011, 10:10 PM	#34
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	As far as the $40 flat, both the IBP choice and CAB flats were $4/lb., so I went with the CAB. $4/lb @ 10lbs = $40 pay 1.90 - 2.20 for a crappy WAL MART select packer and if you cook it right it could be stellar. in order to be Cab anyway the cow has to be like a very very small percentage angus.... very small so its a marketing ploy... and you canbt check the liniage on a brisket. my daughter is 4 CM NOW __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-04-2011, 10:34 PM	#36
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	my short posts lol __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-04-2011, 10:35 PM	#37
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Donnie does not have short posts. Gotta love him. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-04-2011, 10:37 PM	#38
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	http://www.bbq-brethren.com/forum/se...archid=1428691 __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-05-2011, 07:07 AM	#41
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	One thing I've learned about the Funk-man, he knows his stuff and he speaks his mind...although we usually can't decode his posts without a cheat sheet :) __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

03-05-2011, 09:54 AM	#42
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA	That's quite an analogy. I like it. __________________ RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0

03-05-2011, 11:05 AM	#44
kbraun228 Knows what a fatty is. Join Date: 08-19-10 Location: Gulfport, MS Name/Nickname : Kevin	Yeah quite an analogy, but I think it confirmed exactly what I was already thinking..That's why I love this forum. I get to bounce my thoughts off some people that actually know what the heck they're talking about. __________________ Lang 84, WSM 22.5, Weber Kettle 22.5