Decisions...decisions...

JD McGee · 02-28-2009, 10:24 AM

Ok...here's the deal. My briskets usually suck...(just ask my wife)..so...I'm asking your advice on how to do a 4.8 lb choice flat.

I'm going to inject it with "Butcher Block" to honor my agreement with Plowboy.

As far as rub is concerned...I'm torn between Salt and Pepper(Funk's advice), Bovine Bold (Plowboy), or Dr. BBQ's Bigtime Brisket Rub? (leaning toward Dr. BBQ's)

Along with my rub choice dilema...is how to cook the flat...and in what smoker? Low-n-slow...or hot and fast? WSM, BGE, or UDS? I'd really need to hit this one out of the ballpark because...well...because I pretty much suck at briskets. (leaning toward hot, fast, and foil in the BGE)

I've been reading a lot of posts and books recently on how to do briskets and have come to one conclusion...every single person has his or her own way of doing them. I'm just trying to find mine. I'm pretty sure it's going to be a combination of "all the above".

Thanks for listening...I am now placing my Sunday brisket in to your capable hands. Oh...one last thing...

Thanks!

swamprb · 02-28-2009, 10:26 AM

Boil it.

Skidder · 02-28-2009, 10:33 AM

JD crockpot! Just messing with ya. Check this out.
http://www.thepickledpig.com/forums/...n-brisket.html

JD McGee · 02-28-2009, 10:33 AM

Quote:

Originally Posted by swamprb

Boil it.

Hey...you didn't wait for the poll!

I've already got your advice tucked away in my back pocket bro...thanks!

smokinit · 02-28-2009, 10:46 AM

I like Todds Bovine bold but all so like the traditional salt,pepper and garlic and it's got to be slow and anyone of those cookers will work. Just my two cents.

Dr_KY · 02-28-2009, 10:49 AM

Go British and roll it.

Hell Fire Grill · 02-28-2009, 10:51 AM

I have a lot to learn when it comes to brisket. Last weekend I Qed a cheap Cash n Carry brisket with a version of Kickasses rub and it turned out OK, nothing against the rub just Im not that good of a cook. It was cooked at 300-325* the whole time and was good and tender when it finished. I dont do many briskets because Im cheap and pork is too. We were happy with the results but I know I can do it better. A couple days after I cooked it I seen funks brisket post and learned a whole bunch and the next time I cook a brisket I'll use some of his tips. I think the rub he uses is part of the key to getting it right especialy if you like the flavor of beef.

bigabyte · 02-28-2009, 11:01 AM

LOL!

There is 1 vote for every option! That's definitive!

I am a big proponent of trying it every way.

If it were mine though, and using the ingredients you listed, I may go for a blend. Give it a fairly good sprinklking of kosher salt, then sprinkle on a good layer of either Bovine Bold of Dr. BBQ rub, then hit it with a good layer of a blend of black pepper/canadian steak seasoning.

milehigh · 02-28-2009, 11:04 AM

Noticed when i voted it was 60 % hot and fast no matter which cooker. Not what i would have thought. Voting for the S & P to keep your variables down. Looking forward to your results.

Paul

bbqbull · 02-28-2009, 11:06 AM

I voted low and slow...........thats how Wyatt does it.

Smokin' Gnome BBQ · 02-28-2009, 11:20 AM

I tried a high temp on whe nre webber 22.5. i really liked it!

Barbarian · 02-28-2009, 11:33 AM

i voted L&S UDS
I would not inject, I would try this out of the George Clinton thread
"So on your next brisket... stop using store bought rubs for a minute and try some Clinton, Larry Graham and maybe one other ingredient. "

This is what I will try on my next briskie. Not sure about a third ingredient yet. Will see if I can find out what Don Cornelius Seed is before deciding.

bigabyte · 02-28-2009, 11:37 AM

I like a little bit of garlic powder personally......and cayenne!

Meat Burner · 02-28-2009, 11:43 AM

JD the voting a real help to you I see. LOL I did about a 5 lber awhile back on the UDS going low and slow. Was tasty but got a little too dry. Did another about 6 lbs hot and fast and was much better. Didn't foil either one but I will the next time to see if the results are any different. Good luck brother...it will be real good I bet!

bigabyte · 02-28-2009, 11:46 AM

Kinda looks like Low and Slow in the WSM is in the minority here!

View Poll Results: Decisions...Decisions...Help me out here Brothers!
Low-n-Slow...WSM	12	21.82%
Low-n-Slow...BGE	14	25.45%
Low-n-Slow...UDS	11	20.00%
Hot-n-Fast...WSM	7	12.73%
Hot-n-Fast...BGE	6	10.91%
Hot-n-Fast...UDS	3	5.45%
Don't give a rat's patootie...	2	3.64%
Voters: 55. You may not vote on this poll

02-28-2009, 10:24 AM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Decisions...decisions... Ok...here's the deal. My briskets usually suck...(just ask my wife)..so...I'm asking your advice on how to do a 4.8 lb choice flat. I'm going to inject it with "Butcher Block" to honor my agreement with Plowboy. As far as rub is concerned...I'm torn between Salt and Pepper(Funk's advice), Bovine Bold (Plowboy), or Dr. BBQ's Bigtime Brisket Rub? (leaning toward Dr. BBQ's) Along with my rub choice dilema...is how to cook the flat...and in what smoker? Low-n-slow...or hot and fast? WSM, BGE, or UDS? I'd really need to hit this one out of the ballpark because...well...because I pretty much suck at briskets. (leaning toward hot, fast, and foil in the BGE) I've been reading a lot of posts and books recently on how to do briskets and have come to one conclusion...every single person has his or her own way of doing them. I'm just trying to find mine. I'm pretty sure it's going to be a combination of "all the above". Thanks for listening...I am now placing my Sunday brisket in to your capable hands. Oh...one last thing... Thanks! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

02-28-2009, 10:26 AM	#2
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Boil it. __________________ 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

02-28-2009, 10:46 AM	#5
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY	I like Todds Bovine bold but all so like the traditional salt,pepper and garlic and it's got to be slow and anyone of those cookers will work. Just my two cents. __________________ I'MMM Back💪

02-28-2009, 10:49 AM	#6
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Go British and roll it. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-28-2009, 10:33 AM	#3
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	JD crockpot! Just messing with ya. Check this out. http://www.thepickledpig.com/forums/...n-brisket.html

02-28-2009, 10:51 AM	#7
Hell Fire Grill Full Fledged Farker Join Date: 01-30-08 Location: Farkerville	I have a lot to learn when it comes to brisket. Last weekend I Qed a cheap Cash n Carry brisket with a version of Kickasses rub and it turned out OK, nothing against the rub just Im not that good of a cook. It was cooked at 300-325* the whole time and was good and tender when it finished. I dont do many briskets because Im cheap and pork is too. We were happy with the results but I know I can do it better. A couple days after I cooked it I seen funks brisket post and learned a whole bunch and the next time I cook a brisket I'll use some of his tips. I think the rub he uses is part of the key to getting it right especialy if you like the flavor of beef.

02-28-2009, 11:01 AM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	LOL! There is 1 vote for every option! That's definitive! I am a big proponent of trying it every way. If it were mine though, and using the ingredients you listed, I may go for a blend. Give it a fairly good sprinklking of kosher salt, then sprinkle on a good layer of either Bovine Bold of Dr. BBQ rub, then hit it with a good layer of a blend of black pepper/canadian steak seasoning. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-28-2009, 11:04 AM	#9
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Noticed when i voted it was 60 % hot and fast no matter which cooker. Not what i would have thought. Voting for the S & P to keep your variables down. Looking forward to your results. Paul

02-28-2009, 11:06 AM	#10
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I voted low and slow...........thats how Wyatt does it. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

02-28-2009, 11:33 AM	#12
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	i voted L&S UDS I would not inject, I would try this out of the George Clinton thread "So on your next brisket... stop using store bought rubs for a minute and try some Clinton, Larry Graham and maybe one other ingredient. " This is what I will try on my next briskie. Not sure about a third ingredient yet. Will see if I can find out what Don Cornelius Seed is before deciding. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

02-28-2009, 11:37 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I like a little bit of garlic powder personally......and cayenne! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-28-2009, 11:43 AM	#14
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	JD the voting a real help to you I see. LOL I did about a 5 lber awhile back on the UDS going low and slow. Was tasty but got a little too dry. Did another about 6 lbs hot and fast and was much better. Didn't foil either one but I will the next time to see if the results are any different. Good luck brother...it will be real good I bet! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-28-2009, 11:46 AM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Kinda looks like Low and Slow in the WSM is in the minority here! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

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