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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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09-09-2012, 09:14 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Now that is a good write up and glad that you have a great brisket.
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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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09-09-2012, 10:10 PM | #17 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Nice looking brisky !
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09-09-2012, 10:17 PM | #18 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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I have to agree. We wrap them in parchment all the time and put foil around that. Works great.
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09-10-2012, 04:09 AM | #19 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Do you find that the foil creates to tight of a seal that causes the brisket to build up juice and braise as wrapping in straight foil would? Or does it still breath enough that it isn't swimming whe you're done?
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 04:22 AM | #20 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Now that I remmebered, I did spray the brisket with a worcestershire/water mixture once at the 4 hour mark, and the other when I wrapped it in the paper. I believe it was about 1/4 cup of worcestershire to 1 cup of water.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 04:38 AM | #21 | |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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Quote:
It looks great but, who is Aaron? |
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09-10-2012, 04:53 AM | #22 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Looks great! Thanks for sharing Tim.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-10-2012, 06:34 AM | #23 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Aaron Franklin of Franklin's BBQ in Austin, TX. He's been a celebrity judge on BBQ Pitmasters, featured in T.V. shows such as No Reservations, and his brisket has been deemed the best in the country by Bon Appetit.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 10:37 AM | #24 | |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
I highly recommend that episode. Brisket is my worst category in my short comp career and the simplicity in which he cooks great brisket was inspiring. Bourdain's crew got some great video to illustrate what the "jiggle" looks like, and the brisket looked drenched in it's own juices when he sliced it. Loved when the guest showed the snap when he did the pull test as well.
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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09-10-2012, 10:43 AM | #25 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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It kinda seems like the pastrami styles in NYC. Over at Katz's Deli, a major institution, they cook the pastrami til it's so tender you need to hand cut it as the slicing machines will simply cause it to just flake apart.
At 2nd Ave Deli, the pastrami holds on more densely and it can be sliced on a machine. Both styles are delicious. Perhaps what the KCBS guys are looking for is not what Texans are looking for? What's overcooked for one is an example of perfect brisket for the other?
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09-10-2012, 10:51 AM | #26 |
Found some matches.
Join Date: 04-13-12
Location: Atlanta, GA
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Looks Awesome ... Proves sometimes less is better
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09-10-2012, 10:52 AM | #27 |
Knows what a fatty is.
Join Date: 08-06-08
Location: Cadiz, Ky
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Looks awesome! nice smoke ring, just right color, and wow i wish i could smell it! We need scratch and sniff screens....
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09-10-2012, 10:55 AM | #28 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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[QUOTE=neuyawk;2207009]It kinda seems like the pastrami styles in NYC. Over at Katz's Deli, a major institution, they cook the pastrami til it's so tender you need to hand cut it as the slicing machines will simply cause it to just flake apart.
At 2nd Ave Deli, the pastrami holds on more densely and it can be sliced on a machine. Both styles are delicious. Perhaps what the KCBS guys are looking for is not what Texans are looking for? What's overcooked for one is an example of perfect brisket for the other?[/QUOTE] Exactly!!! And that's why I've decided that my short competition career is likely no more. I just can't wrap my head around the idea of cooking some thing to standards that I myself don't necessarily enjoy or like. Nothing against it, I've just decided that it's not my thing. And it's not like I was a failure at it and gave up. I have a few trophies and top finishes, so it wasn't like I sucked at it. It just came down to the fact that I'd rather cook to the standards of what I, my family and friends enjoy instead of what people have been "told" what BBQ should look, taste, and feel like. Now, I'll likely shift my interest and energy back the catering side of the house.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 10:58 AM | #29 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 12:20 PM | #30 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
You should compete in TX, in my short 1 yr old comp "career" I've learned that it's a good thing to turn in Q that is a little extra tender, cause the judges can't pick it up with their hands. Plastic knifes and forks only. This past weekend I used the butcher paper technique at a small comp. and got 1st place! Juicy, tender brisket that we sliced about 1/4 to 3/8 thick. Happy to say the tenderness was spot on, it didn't crumble at all. I had used a prime angus brisket that I picked up at the local butcher counter. I regret not taking pics but between the both of us we had our hands pretty full. Sadly there were no leftovers to take to work today. |
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