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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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09-22-2011, 06:43 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-04-11
Location: Houston, Texas
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Brisket Question
I have never tried a brisket,but i have several questions what type of wood is best for brisket? Do you cook it with the fat cap down or up? And how long does one usually take to cook? Does anyone have any special cooking instructions? Thanks for the help!
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09-22-2011, 06:59 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Here is a great brisket resource thread put together by Brother Donny T.
http://www.bbq-brethren.com/forum/sh...d.php?t=102415 It is worth the time it takes to go through it.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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09-22-2011, 07:39 PM | #3 |
Knows what a fatty is.
Join Date: 08-01-11
Location: Oklahoma City. OK
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That is a good link with lots of info. Check out bigabytes tutorial. I am going to follow that for my first smoked Brisket this weekend!
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09-22-2011, 07:48 PM | #4 | |
Got Wood.
Join Date: 09-10-11
Location: Paducah, KY
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Quote:
Fat cap up, 1 1/2 hrs/lb. Low and slow is the only way to go. Good luck! |
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09-22-2011, 08:09 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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U were Rollin right up to putting the fat the wrong way.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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09-22-2011, 08:10 PM | #6 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Here's some good info http://thehogblog.com/?p=588, I hope it helps.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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09-22-2011, 08:12 PM | #7 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I'm sure everyone has their own take on the "best" way. I have an offset smoker, so I cook with fat cap on top. I've read that if you are cooking over direct heat, then you should have the fat cap down. I cook mine for about 75 minutes per pound at 225/250. I am not sure how long to let it rest. I can say from experience that 30 minutes is not enough. But, by the time I've been cooking all day, I am usually ready to eat!
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09-22-2011, 10:21 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I have always put the fat cap towards the heat source. In the BGE with a plate setter the fat cap is up, in my UDS it is down.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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09-22-2011, 11:07 PM | #9 |
Knows what a fatty is.
Join Date: 06-22-11
Location: Syracuse, NY
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Well, I thought fat "up" wold give great flavor......... ?
Anyway you cook it, it should be great ! |
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09-22-2011, 11:07 PM | #10 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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You can go low and slow, hot and fast, use whatever kind of rub or wood - that's all stuff you will get different answers on and you can dial that stuff in to your liking over time. One thing will never change, which is you have to cook a brisket until it's probe tender - a probe slides in with very little resistance in the thick part of the flat - and it should rest - you will get different answers on that too - I like to rest at least an hour. Clocks and therms are good tools for letting you know when to check with a probe.
I found bigabyte's tutorial to be of immense help and Mr. Bob does beautiful work - his pron his amazing and I'm sure the food tastes at least as good as it looks. Pitmaster T is a wealth of knowledge as well. Another thing that will never change is that burnt ends are awesome.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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