|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
08-16-2010, 12:15 AM
|
#1 |
|
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
|
1st time brisket help??????????????
Im kinda new here but I asked about pork ribs once and got told the GREATEST rib method EVER .........so I figured I would ask bout "Brisket"??
How can I start with a beef brisket????Do I have to own a "smoker" pit??Or will my rectangle charcoal pit work?? |
|
|
|
08-16-2010, 12:35 AM
|
#2 |
|
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
|
Here ya go... a GREAT Tutorial and guide to get you up and going... or smoking rather!
 http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
|
|
|
|
08-16-2010, 05:07 AM
|
#3 |
|
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
|
In my opinion, temperature control is one of, if not thee most important things tn cooking a good brisket. So if you have good control of temps on your pit, you're good to go.
__________________
Thanks for noticing |
|
|
|
|
08-16-2010, 07:03 AM
|
#4 |
|
Got Wood.
Join Date: 07-30-10
Location: Beverly Hills Florida
|
I have an all wood smoker, and controlling the temp can be difficult at times. I believe you have to be carefull on how much u open the door, and how long it's left open. I open to mop or spray every hour... really fast then close it.. Mopping is the key i believe... moisture, moisture, moisture.. When i do this i can keep my smoker over 200... to 225. It is an art of what i have noticed. But you can pick up fast.. Low and Slow and have patience!!! Its not easy...lol But very fun..
Kris...... Beverly Hills ,Fl  |
|
|
|
|
08-16-2010, 09:03 AM
|
#5 | |
|
Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
|
Quote:
Take your time, and practice. practice, practice!
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
|
|
|
|
|
|
|
