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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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05-16-2008, 04:12 PM | #1 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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First Brisket
BBQ Gurus,
The first time I ever tried to bbq, i used the advice i got here and my pork butt turned out fantastic! I've decided to try and step it up a notch and cook a Brisket for my second ever bbq. I wanted to know what kind of advice you all had to offer a newbie like myself. Anything from marinating, meat selection, bbq sauce creation to good sides to serve will be welcomed advice. You guys really helped me out a ton last time and I am now forever hooked on bbq. Thanks!
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Mike | WSM |
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05-17-2008, 02:10 AM | #2 |
Full Fledged Farker
Join Date: 07-23-05
Location: Kansas City, Missouri
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I am far from a guru, but I would smoke to 170 at 225 to 250, wrap with liquid such as beef broth, cooler at 195 for a couple hours or three. Slice against the grain and enjoy. I have never marinated a brisket, so I know nothing about that. I do know that with some cherry and hickory, a WSM will produce a kick arse brisket. I fire it minion method for briskets. Good Luck.
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FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org |
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05-17-2008, 02:19 AM | #3 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Remember it will plateau and set @ 160-170 forever. Don't give in to temptation. let it ride. Better start early and cooler longer in Pre-heated cooler longer if needed. 190 finish is a guide. Mine seems better @200ish. It's done when probe goes in like butter.
Cook some fatties also to keep the wolves at bay. It's done when it's done! |
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05-17-2008, 05:50 AM | #4 | |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Quote:
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Jim |
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05-17-2008, 08:40 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Start about four hours before you are going to start the cook.
Make up an injection out of beef stock, garlic and some of whatever rub you want to use. Bring it all up to just below boiling and then let it cool and strain out the bits. Try to find a packer that is around 12 lbs. Trim off all of the hard fat (you'll recognize it when you see and feel it) and if it has a thick fat cap trim it down to 1/4" or so. Also trim some of the big chunk of fat between the point and the flat. To make finding the grain easier once it is cooked cut off a small piece at the corner of the flat across the grain. That will be your starting line for slicing later. Next inject the brisket with as much of the stock mixture as you can. Now give it a good coat of rub, wrap it in plastic wrap or put it in a big zip bag and let it rest in the frig for about four hours. When you are ready to put it in the pit unwrap it and touch up the rub. Then cook it at 250 until it is around 170 or so internal temp or until the bark is the color that you want. At this pint wrap it in a couple of layers of HD foil and add 1/2 cup of the stock mixture (if you had any left) or plain beef stock or apple juice into the foil. Wrap it tightly so it doesn't steam in the foil and put it back into the pit until the temp probe slided in like going into butter (usually around 195 or so). Let it rest in a cooler for at least an hour, cut off the point, slice the flat and enjoy! When you cut off the point cut it into cubes (about 1 inch), add some more rub to the cubes, put them into a foil pan or some foil (leave the foil open) and put them back into the pit for another couple of hours. Once the cubes are nice and dark and almost crispy on the outside you can mix them with some sauce and you have burnt ends.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-17-2008, 10:44 AM | #6 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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when you wrap the brisket in foil, do you flip it over, or does that even matter?
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Mike | WSM |
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05-17-2008, 11:21 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I normally wrap it fat cap down, but I don't think it really matters.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-17-2008, 12:11 PM | #8 |
Full Fledged Farker
Join Date: 10-06-06
Location: Southern Arizona
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Ron thanks for such a outstading briskett lesson. I was wondering about them burnt ends I cant wait to try them.
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Mark Smith Hog Pit Smokehouse Competition Team 22 1/2" WSM , Treager Cow SMG Smoker Treager BBQ100 KCBS CBJ #24174 BBQ Brethren Arizona Chapter BBQ Brethren Drum Corp |
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05-17-2008, 05:02 PM | #9 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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Thanks ron for the leason.
I just wanted to add I always use a quality rub, usually smoking guns or, stabs |
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05-17-2008, 05:52 PM | #10 |
Full Fledged Farker
Join Date: 08-19-07
Location: northeast pa
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good one Ron -copied to word doc for the next brisket I do- thanks
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WSM NBBD Lang 84 w/warmer UDS slowly in the works |
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05-17-2008, 06:15 PM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I could have saved you some trouble
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-17-2008, 06:18 PM | #12 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Thats gonna be one good brisket if these directions are followed. Don't forget pics if you can.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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05-17-2008, 06:38 PM | #13 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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next weekend is going to be great! It starts off on Friday night when i begin following Ron's directions for cooking a brisket. Saturday - eat brisket. Sunday I'll be going to Westmont for a bbq competition and will see Ron in action. I think after this, i should get my private first class stripes for BBQ.
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Mike | WSM |
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05-22-2008, 06:07 PM | #14 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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do you guys have any thoughts on bbq sauce to use? should i go the honey + bottle sauce route, or do you think i should make my own?
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Mike | WSM |
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05-22-2008, 06:14 PM | #15 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I'd keep my focus on Brisket. Get that down where your happy with it and then work on your signature sauce. What kind of flavor in a sauce do you like?
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