Am I Doing This Right? - Page 2

tish · 11-30-2012, 10:05 PM

Congrats of cooking for the vets. Bet they'll be hungry after the run.

El Ropo · 12-01-2012, 01:31 AM

Quit opening the cooker for pics and let it cook!

The only thing I could see wrong.

bigsapper · 12-01-2012, 08:06 AM

Got done pretty quick. 12 hours @ 225*. Wrapped and holding.

bigsapper · 12-01-2012, 08:08 AM

I need to work on my carving skills.

bigsapper · 12-01-2012, 08:10 AM

2 lessons learned on this run.

1. Grade of meat is important. I haven't done a bad brisket yet if its Choice. Select has been hit or miss.

2. S/P is good but I like Texas BBQ Rub #2 better.

Brisket is good.

captndan · 12-01-2012, 08:11 AM

You just had to ask didn't ya? Wait you're from Texas.

Mklade · 12-01-2012, 02:31 PM

Pit-master say that black pepper coat on the meat is a regional taste. Latest pic looks overdone-fall apart--pot roast??
Buzzard Bar Cooking Team--George West, Texas

bigsapper · 12-08-2012, 06:11 PM

Another try...

Daggs · 12-08-2012, 06:20 PM

They cook much better in Illinois, who does BBQ in Texas any more...

Harbormaster · 12-08-2012, 06:32 PM

[sarc]
Diagonally.
The meat goes on the grate DIAGONALLY!
When will these people learn?
[/sarc]

bigsapper · 12-08-2012, 07:08 PM

Quote:

Originally Posted by Harbormaster

[sarc]
Diagonally.
The meat goes on the gate DIAGONALLY!
When will these people learn?
[/sarc]

Doggone it! I guess I'll have to try again next weekend.

bigsapper · 12-09-2012, 08:13 AM

Done. The bottom one I think over cooked. It was all I could do to get it off without it all falling apart. So two 12lb briskets done in 13 hours @ 210-225*.

bigsapper · 12-09-2012, 08:14 AM

Point off the bottom one.

chicagokp · 12-09-2012, 08:45 AM

^^^ That looks pretty darn good to me!

Wampus · 12-09-2012, 08:52 AM

Looking at that point, I see a big pot of brisket chili in your future!

I'm doing a pot today myself!

Looks great!

11-30-2012, 10:05 PM	#16
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Congrats of cooking for the vets. Bet they'll be hungry after the run. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-01-2012, 01:31 AM	#17
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Quit opening the cooker for pics and let it cook! The only thing I could see wrong. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

12-01-2012, 08:10 AM	#20
bigsapper Take a breath! Join Date: 06-09-11 Location: Plano, TX	2 lessons learned on this run. 1. Grade of meat is important. I haven't done a bad brisket yet if its Choice. Select has been hit or miss. 2. S/P is good but I like Texas BBQ Rub #2 better. Brisket is good. __________________ El Quattro Cacti Chili & BBQ Team Large BGE

12-01-2012, 02:31 PM	#22
Mklade Is lookin for wood to cook with. Join Date: 10-29-12 Location: New Braunfels, TX	Pit-master say that black pepper coat on the meat is a regional taste. Latest pic looks overdone-fall apart--pot roast?? Buzzard Bar Cooking Team--George West, Texas __________________ New Braunfels Black Diamond offset(modded). Last edited by Mklade; 12-01-2012 at 02:35 PM.. Reason: Pics updated.

12-08-2012, 06:20 PM	#24
Daggs is one Smokin' Farker Join Date: 09-09-12 Location: Crystal Lake IL	They cook much better in Illinois, who does BBQ in Texas any more... __________________ 22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come...

12-01-2012, 08:11 AM	#21
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	You just had to ask didn't ya? Wait you're from Texas.

12-08-2012, 06:32 PM	#25
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	[sarc] Diagonally. The meat goes on the grate DIAGONALLY! When will these people learn? [/sarc] __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" Last edited by Harbormaster; 12-08-2012 at 08:30 PM..

12-09-2012, 08:45 AM	#29
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	^^^ That looks pretty darn good to me! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

12-09-2012, 08:52 AM	#30
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Looking at that point, I see a big pot of brisket chili in your future! I'm doing a pot today myself! Looks great! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]