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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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09-21-2009, 01:11 PM | #1 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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If Briskets were judged by....
If Briskets were judged by their resemblance to petrified wood,
I would have gotten a perfect score. This was my third and last attempt at cooking a brisket using the Hot and Fast method. I know many of you have cooked Hot and Fast with great success but this guy has had nothing but difficulty with the results. I just can't under stand what happened. I don't know where the brisket police are located, but I'm sure that they have a wanted poster with my face on it. Now that I've I got that off my chest, I feel better now........
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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09-21-2009, 01:12 PM | #2 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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What? No pics?
It never happened!
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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09-21-2009, 01:17 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I can understand, for me it was the opposite, I just cannot get a brisket right low and slow. The hot and fast allowed me to produce decent brisket for the first time.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-21-2009, 01:20 PM | #4 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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It's ALL about the internal temp of the meat. No matter how low and slow or how hot and fast you smoke it, you have to get it to the right internal temp!!!!
Take it off at 195-200 and you will have good Brsiket. Hot and Fast Use an internal thermometer so you know what's going on in the meat!!! Just so you are not using the wrong (or too much) rub, just use black pepper and a little salt. 375 degree smoker - 3 hours in an aluminum pan. Cover with foil at 3 hours (making sure there is some moisture in there) Smoke for another 2 hours or until the internal temp comes up to 195-200. Pull it off and let it rest. Easy as pie!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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09-21-2009, 02:04 PM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I think the biggest advantage of high heat, is that when you screw it up, you've only wasted 6 hours of your life instead of 12 hours.
Since we know it's possible to produce very tender and juicy brisket in a 350 degree oven, it makes sense that a tender brisket in a high heat smoker should be possible also. Like kickass said, the hardest part is timing. The window between undercooked and overcooked is much smaller at high heat.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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09-21-2009, 02:11 PM | #6 |
Knows what a fatty is.
Join Date: 08-18-09
Location: Cleveland, OH-I-O
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In my experiance brisket is usually hit or miss on your first few tries however i dont think i have ever cooked a fast briskett but i enjoy sitting out back with my buddy mr beer and killin time!!
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09-21-2009, 02:24 PM | #7 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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The last high heaters I've done in the drum have been my best to date. Maybe we can help you figure out what happened. Whatever you do, don't give up the briskies just yet.
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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 |
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09-21-2009, 02:26 PM | #8 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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I needed to stop trying, i couldnt get one done low and slow...my smoker was/is stubborn and my mods have made it work...but until I build my DBS, i am just going to stick with pulled pork.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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09-21-2009, 02:58 PM | #9 | |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Quote:
I rarely do briskets because I'm not good at them. Maybe we all need just more practice.
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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09-21-2009, 06:04 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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If I can snap a losing streak, anyone can.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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09-21-2009, 06:07 PM | #11 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I bet it wasnt that bad.
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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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09-21-2009, 06:09 PM | #12 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Send me a sample and let me judge.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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09-21-2009, 06:31 PM | #13 |
Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Maybe we can team up for a little good cop/bad cop attitude readjustment on him.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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09-21-2009, 09:24 PM | #14 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Wyatt been giving you lessons, Shane? Or have you been using his drum again?
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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09-22-2009, 06:55 AM | #15 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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Quote:
But, they're all Minnesotans, what do they know. Wait, one of our mods is from here, right? Scratch that last remark. Where's the backspace key... Seriously, though, go with what works for you. If low and slow is what you're good at, and you enjoy it, why change? If it ain't broke, don't fix it.
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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