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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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10-19-2008, 02:04 PM | #1 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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Saturday brisket on a modded ECB: Pron inside!
I submit this to the Brethren for scrutiny, review, and hopefully a dab of approval.
Well, the cook is done. Here's the report. BEFORE 10:30 AM - pull out the 10.45# packer from the fridge. 11:00 - brisket is trimmed, slathered in mustard, and covered in Fiesta Brand rub. 1:10 PM - 1/2 a chimney of Kingsford is lit. 1:35 - lit is poured over mostly full tray of charcoal, with a few hickory chunks in there. ECB is getting ready. DURING 1:49 - with a reading of 375 on the ECB, brisket goes onto the top rack, fat side down. I lay it across a can to make it fit. Temp gets knocked down to 200. 2:05 - add a few large chunks of hickory and a little lump. 2:15 - temp is 250. Add 4 small chunks of hickory. MISTAKE! Temp climbs out of sight! I think there was a flash fire of oil reside in the water pan. Note to self: wash out water pan each time. I don't use water: rather, a foiled saucer, so some residue leaks into the clay saucer. 2:45 - temp is 325. This is supposed to be high heat cook, so that's ok. 5:30 - average meat temperatue is 160 or so, so into the foil it goes. Put in foil, still keeping fat side down and added some mop sauce. Place on lower rack. Added 1/3 chimney of lit K with a few smallish chunks of hickory. Here's the blackening briskie before the foil: AFTER 8:19 - after taking off the ABTs, sausage, and dogs that I'd added to the top rack, I bring the foiled brisket up to the top rack for inspection. Probe goes in like it's butter: good sign. Take 4 or 5 temp readings, and they are all in the 200 to 205 range. A little higher than usual for me, but still ok. I take it off the heat, wrap in another layer of foil, wrap into two beach towels, then it goes into the Igloo. 8:45 - enjoying some sausage and ABTs: good stuff! 10:20 - remove the wrapped brisket from hibernation. Looks good, although the meat appears to be fused to the foil in some areas. Must have been too hot on that lower rack? Regardless, the meat is very tender, really moist and has a fantastic flavor: smoky without being too smoky. It won't slice well, and I attribute that to such a long time in the foil. So, the flat gets chopped. Sammies and chopped bakers are now on the menu for the next few days! Here's the point. I end up freezing it, and plan to use it for chili on Halloween. All in all, a success! Next time? I think I'll go with no foil until I take it off, and even then will have it wrapped for only one hour. Also, I'll be a little more patient with adding more fuel: the high temp spikes are no bueno. Man, I sure do look forward to cooking on something other than the ECB!
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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10-19-2008, 02:07 PM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks good! Nice trick to get the whole slab on the smoker.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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10-19-2008, 02:10 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I love the "can mod." Very clever. It all looks very good from where I sit.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-19-2008, 03:57 PM | #4 |
Full Fledged Farker
Join Date: 03-25-05
Location: Keizer, Oregon
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Made me hungry!
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Matthew - - - UDS x5 - - - Weber 22½" Kettle x7 - - - SMOKIN' BARREL BBQ |
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10-19-2008, 04:13 PM | #5 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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Nice lookin brisky!
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Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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10-19-2008, 05:07 PM | #6 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Looks like a success. We had the same issue with our flat we cooked a couple of weeks ago. Had to slice with an electric knife, and the ends still crumbled. Just a little over done. But taste and moisture were great.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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10-19-2008, 05:14 PM | #7 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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That last pic makes me hungry!! I also love the can, I take it it was empty or was it a waiting bomb?
Nice job!!
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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10-19-2008, 05:50 PM | #8 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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NICE!!! I likey!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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10-19-2008, 08:29 PM | #9 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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If it don't slice, dice.
Looks good to me.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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10-19-2008, 08:46 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Excellent discription of your time line and observations. Well done and appreciated. Good post brother!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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10-20-2008, 09:56 AM | #11 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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Yeah, I can imagine someone making the mistake ONCE of putting a sealed can on there! I'd read somewhere about the can trick. It was an empty can of Ranch Style Beans, of which I just warmed up and threw in some onion, to munch on throughout the day. Good stuff, too.
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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