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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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10-30-2010, 02:32 PM | #151 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
I've never had a dry point cooking this way. The moisture in brisket is truly more from the gelatin and fat, and the point is just swimming in this stuff. Heck, in fact, after that two extra hours that the point cooked, I then chopped that point up for burnt ends and cooked it another 4 hours. They were still not dry even though the point meat cooked for 6 hours after it became tender. Don't ever try that with the flat though. The flat would become very dry and even burnt.
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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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10-30-2010, 04:19 PM | #152 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........
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10-31-2010, 02:24 PM | #153 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-21-10
Location: Parker, CO
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Awesome tutorial! I can't wait to finish my UDS now!
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11-03-2010, 05:06 PM | #154 |
Full Fledged Farker
Join Date: 08-29-09
Location: Encinitas, CA
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Thank you BIGABYTE! Just in time for tomorrow's first full packer!
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01-22-2011, 01:24 PM | #155 |
Got rid of the matchlight.
Join Date: 09-26-10
Location: Kirby, Texas
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I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound.
The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE. The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down. I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT! Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's... Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy.
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Superfast Thermapen, Large Big Green Egg, Weber kettle and rusted out drum grill (ret.) |
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01-22-2011, 01:28 PM | #156 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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The site is VERY lucky to have Chris. He really knows his stuff. And... he's a darn good guy, too!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 01:40 PM | #157 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Glad to hear you enjoyed the brisket.
__________________
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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Thanks from:---> |
02-08-2011, 09:37 AM | #158 |
Knows what a fatty is.
Join Date: 02-01-11
Location: Portland, OR
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Wow thanks! A ton of great info.
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02-14-2011, 01:07 PM | #159 |
Is lookin for wood to cook with.
Join Date: 01-28-10
Location: Stanfield Oregon
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I am Cooking a brisket today
Following the very detailed and informative tutorial. I am using a Large BGE with a new addition a BBQGuru DigiQ DX controller . I just started this 2 hours ago and am very excited to do the first probe in 8 more hours.
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Large BGE July 2010 Weber Charcoal 2008 Traeger Pellet 2001 Weber Gasser 2000 |
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03-02-2011, 10:01 PM | #160 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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wish I'd seen this sooner....great info. thanks.
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03-07-2011, 08:51 AM | #161 |
Found some matches.
Join Date: 03-02-11
Location: Bergen, NJ
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Thank you for the wonderful info! This help me make sense out of my first ever packer brisket... and it turned out wonderfully.
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Large Big Green Egg |
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03-30-2011, 11:51 PM | #162 |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Cbus, Ohio
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Over 2 years ago this was posted & it is still the best info available on the World Wide Web!
Kudos & Thank You So Very Much !!! I'm going to try to get one this weekend. Thanks again!
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Nothing has really happened until it has been recorded. – Virginia Woolf |
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03-31-2011, 01:38 AM | #163 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Is it against the rules to make a PDF of this thread?
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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03-31-2011, 08:40 AM | #164 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You have my permission as creator of the thread (you should give proper credit too), but you will also need permission from Phil since he owns the forum.
Honestly though, I don't know if you have to ask permission since that is kind of like printing the thread...you can print to a PDF file with a printer driver that does so...
__________________
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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03-31-2011, 11:10 AM | #165 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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who was that masked man pig thingee?
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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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Thanks from:---> |
Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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