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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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05-30-2010, 11:47 PM | #16 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Man!!! That looks great. Haven't done one yet...I guess I'll go to your site for the info... thanks
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05-31-2010, 12:29 AM | #17 | |
On the road to being a farker
Join Date: 04-21-10
Location: Jenison, MI
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I did a little 5lb er as a test run Sat. It cooked well but the dalmatian rub was too peppery for the family's tastes. Scraped off the rub and it was tender and juicy. |
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05-31-2010, 12:56 AM | #18 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Paul - Thanks for your very kind comments. Here is the 30,000 foot view.
Package weight: 10.25 lbs Trimmed weight: About 8.25 lbs I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it overnight (about 12 hours). I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue bag, mesquite lump and some cherry chunks. I've found that this works exceptionally well for brisket. The brisket went on, fat-side-down for two and a half hours. At that point it was at 162* in the flat (just before it overlaps the point). I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer of heavy-duty foil. I also added about 1/2 cup of beer to the foil. It went back on the cooker for an hour. At this point the temp was 198 in the same place on the flat. I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar. I mopped both sides and returned it to the cooker. I flipped and mopped both sides twice at 10-minute intervals. That's it! Since this was a graduation gift I didn't get to sample it. However, the guys that I gave it to said it was the best brisket that they had ever tasted. I hope this helps, John |
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Thanks from: ---> |
05-31-2010, 12:57 AM | #19 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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That looks super tasty. The color is just beautiful.
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05-31-2010, 02:11 AM | #21 |
is One Chatty Farker
Join Date: 03-01-10
Location: Castaic, CA
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Brisket looks damn good! I'm wishing there were some pics of it cut up, but I know that the better it comes out the faster it goes.
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05-31-2010, 07:39 AM | #22 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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Thats a mighty fine looking peace of meat!
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05-31-2010, 10:05 AM | #23 |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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NIce!!.....Great color.....Mop sounds killer too!
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[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT] |
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05-31-2010, 11:03 AM | #24 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Mighty fine looking brisket my friend!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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05-31-2010, 11:19 AM | #25 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Looks good!
Been awhile since I turbo'd a brisket on the drum, I'm doing a lot on the WSM at 350*, taking them higher internally before wrapping and not adding any liquid to the foil and they still produce the juice! I call it brain-dead brisket! 2 hours of heavy smoke, an hour in foil and start pokin' it until you get the butta feel!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-31-2010, 04:06 PM | #26 | ||
On the road to being a farker
Join Date: 04-21-10
Location: Jenison, MI
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Quote:
Quote:
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05-31-2010, 05:03 PM | #27 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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That does look mighty nice!
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05-31-2010, 05:23 PM | #28 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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That's a great lookin Brisky John, Bet they really enjoyed it, and thanks for the step by step....
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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05-31-2010, 07:48 PM | #29 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Yes, nice step by step indeed. You're an expert man!
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A butterflies wings. About to bring down everything... |
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05-31-2010, 09:21 PM | #30 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, y'all! I enjoy sharing techniques.
John |
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