Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-27-2010, 02:26 PM | #1 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
|
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do
Hi All,
We have been asked to be part of an informal BBQ Contest in October. One of the items that want us to cook is Beef Brisket. Ok, no problem. However, we only have 2 hours to cook (+ 1 hour to prep) and only have a charcoal grill to use. what would you do? We were thinking cut the brisket into steaks, and try cubbing the point for quick burnt ends and Brisket Steak? Looking for all the crazy ideas and suggestions. Thanks Pete |
|
08-27-2010, 02:27 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Politely decline.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
08-27-2010, 02:28 PM | #3 |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
|
with that time frame, hot dogs.....
__________________
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
|
08-27-2010, 02:30 PM | #4 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
|
I know, I know. I am still hoping they made a mistake and give us a Tri-Tip. That is what we did last year.
However, I forgot to mention that this informal contest is in Vegas, and has $25K in prize money :-) We will also be cooking chicken, sausage and pork tenderloin! |
|
08-27-2010, 02:34 PM | #5 |
Full Fledged Farker
Join Date: 12-03-08
Location: Mishawaka, IN
|
I fully agree! I would let them know exactly why, too!
__________________
1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller |
|
08-27-2010, 02:35 PM | #6 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
|
I have never known of a brisket that can be done in 2 hrs, looking forward to hearing the ideas.
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
|
08-27-2010, 02:38 PM | #7 |
On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD
|
I agree with Bigmista and cgwaite. Why play along with rules set-up for failure?
|
|
08-27-2010, 02:49 PM | #8 | |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
|
Quote:
well since you put it that way... what about injections and super hot and fast? i have never done one this way, but many on here have talked about experimenting and have had success. (although i dont remember them coming off that quickly)
__________________
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
|
|
08-27-2010, 02:52 PM | #9 |
Full Fledged Farker
Join Date: 11-28-07
Location: Temecula, CA
|
I have some ideas and was going to play this weekend, but wanted some input and ideas from the Brethren!
|
|
08-27-2010, 02:55 PM | #10 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
If you chopped up the flat and point into let's say, 1.5-2" cubes, you guys think you could get at least some kind of burnt end in the full two hours maybe either indirect or on a REALLY hot smoker? I'm curious as to whether a 2x2" inch brisket cube could be done that fast. Otherwise, I have no idea how to do a whole packer or even a flat in only 2 hours.
Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
08-27-2010, 02:56 PM | #11 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
08-27-2010, 02:56 PM | #12 |
Full Fledged Farker
Join Date: 08-17-08
Location: Newark, DE
|
Are they supplying everything? Meat, charcoal, grill, etc?
__________________
Pop-Pop Phil [I][COLOR=purple]Klose Backyard Chef[/COLOR][/I] [I][COLOR=purple]18.5" WSMs[/COLOR][/I] [I][COLOR=purple]Numerous Weber kettles[/COLOR][/I] Hawg Heaven Smokin' BBQ [URL]http://www.hhsbbq.com[/URL] Super, ultra-fast [B][I][U][COLOR=darkorange]ORANGE [/COLOR][/U][/I][/B]Thermapen |
|
08-27-2010, 03:02 PM | #13 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
|
Maybe they are using it as a quik fire pilot for next years Pitmasters.
OK teams you have 2 hrs to cook a brisket. If you fail to cook a wonderful tender brisket you have to pack your pit and go home. Good smoking luck |
|
08-27-2010, 03:05 PM | #14 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
|
That's funny right there....
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
|
08-27-2010, 03:11 PM | #15 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
|
seriousely, do they know what a brisket is ? maybe wrap in foil and cook at 500 deg ? will come out mushy, just the way they like it.
__________________
george spam, can't live without it |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
12 lbs. brisket in 4 hours | Skidder | Q-talk | 27 | 12-05-2011 07:36 AM |
My First Brisket-6 Hours in! | Goldflinger | Q-talk | 5 | 09-26-2011 09:14 AM |
What 10 Hours @ 235 Will Get You In A Brisket | btcg | Q-talk | 80 | 01-26-2011 07:48 PM |
brisket 8 hours in a cooler??? | boogiesnap | Q-talk | 6 | 08-31-2010 11:50 PM |
9+ Hours = 3.5lb brisket? | Smoothsmoke | Q-talk | 24 | 01-24-2010 09:26 PM |
Thread Tools | |
|
|