MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes 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 05-21-2015, 03:31 PM   #1
deancox
Got rid of the matchlight.
 
Join Date: 02-06-15
Location: Los Angeles
Default Coveting my neighbor's Bandera and Newbie Questions

No, I am not eyeing my neighbor's wife (not that I would admit it any way,) but he does have a NB Bandera parked on the side of his house and never uses it....and I HAVE been eyeballing that!

I have never smoked anything in my life, but I am a reasonably experienced professional cook and have been wanting to play around with smoking. I am determined to start doing it, so I talked to him and made him a deal...he lends me the smoker and I will give him slices of whatever I smoke as I learn.

I have read the Bandera 101 mod document and will make the necessary mods to his smoker. I am going to fire up my first brisket on Sunday.

I can handle the rub recipe ok on my own......any other suggestions?

For a simple first time attempt, what are your recommendations for wood variety? How much wood should I buy?

Feel free to point me to a "sticky" or other basic posts about this, I am pretty sure these questions have been asked a million times.
deancox is offline   Reply With Quote




Old 05-21-2015, 03:38 PM   #2
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

There is nothing wrong with adding splits to a hot bed of coals You can have too much smoke Let the smoker settle in before you add the meat- you dont want white smoke- people refer to thin blue smoke- less chance of a rancid taste Let your wood warm up on top of the warming box before you add it to the fire- you cook will go better. You are picking a hard meat for your first time but when done right it is great. I like to cook brisket fat side down- the fat helps to protect the meat from the heat I am sure others will chime in Good luck and have fun
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Old 05-21-2015, 03:46 PM   #3
markdtn
is one Smokin' Farker
 
Join Date: 06-03-10
Location: Chattanooga, TN
Default

I started with a Bandera. I just bought a bundle of Hickory at Academy Sports when I started out. It would last about 2-3 cooks. I would add charcoal and a small split every 1/2 hour. I preheated the next split on the firebox shelf. Beware of the hot spot, the baffle will help with that. Raising the grate will help keep the fire burning. Those 2 mods are required IMHO. I always used a water pan and you will need to add water every say 3 hours. The temps vary pretty drastically from low to high so use that you your advantage. I never had much trouble maintaining 250 on the door gauge.

I made a lot of good Q on a Bandera, good luck with your cook. I might have suggested a butt instead of a brisket, as they are a bit more forgiving.
markdtn is offline   Reply With Quote


Thanks from:--->
Old 05-21-2015, 04:27 PM   #4
93vpmod
is Blowin Smoke!
 
Join Date: 02-02-13
Location: Springfield, IL
Default

Nice deal with the neighbor...has he had much luck with the Bandera? Agree with what has been said about the brisket-first attempt.

I suggest Bigabyte's tutorial:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Another great reference is from Bludawg:
http://www.bbq-brethren.com/forum/sh...2&postcount=67

Best of luck, look forward to your results!
__________________
-Mike-

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
93vpmod is offline   Reply With Quote


Old 05-21-2015, 06:42 PM   #5
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

That tutorial is a great source
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Old 05-21-2015, 07:02 PM   #6
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Btisket is the Hardest BBQ - Pork Butt/Shoulder is the EASIEST and Most Forgiving.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 05-21-2015, 07:26 PM   #7
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

Quote:
Originally Posted by SmittyJonz View Post
Btisket is the Hardest BBQ - Pork Butt/Shoulder is the EASIEST and Most Forgiving.
agreed, learn your pit and fire management on a pork butt first is what I would do
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
[URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]
ButtBurner is offline   Reply With Quote


Old 05-26-2015, 04:43 PM   #8
deancox
Got rid of the matchlight.
 
Join Date: 02-06-15
Location: Los Angeles
Default Beginners luck

Quote:
Originally Posted by SmittyJonz View Post
Btisket is the Hardest BBQ - Pork Butt/Shoulder is the EASIEST and Most Forgiving.
The brisket turned out fantastic. I have never smoked anything before, was using a borrowed Bandera, and was very pleased with the results, as were my guests.

Just grabbed what I had in the spice box for rub, pepper, salt, paprika, garlic.

Watched it like a hawk.....I made one of the recommended coal baskets, but could not keep the temp up much over 200, so I dumped coals onto the grate (about 3 4 inches off the bottom of the fire box) and presto! Instant 350, choked it down to about 275 using the side controls and the chimney...and away we went, waited until it was butter soft to the stab.

This Bandera used a large amount of fuel, but perhaps that is just my inexperience.....thanks for all the good advice.
Attached Images
File Type: jpg meat.jpg (47.0 KB, 41 views)
deancox is offline   Reply With Quote


Reply

Tags
bandera, hard wood, neighbor's wife

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 12:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, 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