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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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09-20-2012, 11:51 PM | #106 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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09-21-2012, 05:59 AM | #107 |
Full Fledged Farker
Join Date: 08-09-10
Location: Forest Hill, MD
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Over the last weekend, after many brisket disasters, including one that may have cost me a trip to the Sam's regionals, I decided to cook a brisket until it was done.
By nature I am a specific person. It must have a deadline, finish line, or end point to make me happy. So the brisket rule "it's done when it's done" was killing me. So I put the brisky on the WSM at midnight - 250 deg and went to bed. Got up at 6 and wrapped it. Good bark, did not check the temp. Around 10am I started checking with a toothpick for doneness. At 12:15 pm I finally understood what I should have been looking for all along! Now I get it. It was spectacular, it had the WOW factor that I was looking for. No thermometers, no probes, no time limit, just a toothpick and a lot of faith. I can't wait to cook my next one.
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[B][FONT=Comic Sans MS]Rolfe Garrett[/FONT][/B] Certified BBQ Judge Certified Table Captain [I][B][FONT=Comic Sans MS]Rockin' Robyn's BBQ [/FONT][/B][/I][LEFT][URL="https://www.facebook.com/pages/Rockin-Robyns-BBQ-Team/107295966034865?ref=tn_tnmn"]Like us on Facebook! [/URL] Stop by our website! [URL="http://www.rockinrobynsbbq.com"]www.rockinrobynsbbq.com[/URL] [/LEFT] |
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09-21-2012, 07:44 AM | #108 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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It really is as "easy" as that. Just have faith brother.....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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09-21-2012, 08:13 AM | #109 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Yep. This is Q-Talk and they (and others, so don't feel persecuted) were completely off topic.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-21-2012, 09:35 AM | #110 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am pretty sure there is a difference in how he cooks his brisket and how mine come out.
If I ran a restaurant, I would also take 12 pound packers if I knew they were coming in every week as 12 pounds, and I could get cases of them all the time and the quality was consistent.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-21-2012, 10:26 AM | #111 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Does this mean stabbing a brisket like the scene in "Psycho" isn't the way to go? (not that I've ever....um....)
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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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09-21-2012, 11:46 AM | #112 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
THAT is farkin AWESOME. Great post. Thanks Phil. It seems so logical and simple. I remember when I would never CONSIDER cooking a pork butt without a temp probe in from the beginning of the cook. Now my remote thermos haven't been used in about a year and I rarely even get out the thermopen (well.....we do use them at comps to double check a few things like $M, chicken, etc). I can tell when a pork butt is done pretty much by feel now, but I've done so many more butts than briskets. MAN I wanna get the fark out of work and go cook some briskets RIGHT NOW!!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-21-2012, 11:49 AM | #113 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The problem, as I see it Wampus, and I learned this from my days in construction, when there was enough work to buy brisket, I had to work, when I had no work, there was no money to buy briskets.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-21-2012, 11:51 AM | #114 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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If you stab a brisket enough times it will be tender. Just sayin...
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09-21-2012, 01:53 PM | #115 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Fat jiggles?
And great Q starts with great meat Paul
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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09-21-2012, 03:22 PM | #116 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I don't think anyone has said this yet, and I still believe in fat cap DOWN, but I'm pretty sure in the second video link posted with the No Reservations clip, Aaron Franklin goes fat cap UP.
Who will change their SOP at least once or twice to see if there is a difference?
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-21-2012, 03:25 PM | #117 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Thanks for the great post BBQChef33! I hope to get to his level one day. I cook about 1,000 pounds of brisket per week at my place (SMOQUED BBQ) and seem to understand brisket more and more after each cook. Crazy to think he does more in 1 day than I do in 1 week.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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09-21-2012, 03:41 PM | #118 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
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09-21-2012, 08:58 PM | #119 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Ahhh the legend still goes on. So, they could not have actually BEEN removed by anyone. This is priceless! LMAO!
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