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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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12-23-2010, 09:44 PM
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#1 |
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On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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UDS Brisket PRON
This 14lb monster took a full 24 hours...mostly my fault, because the fire died this morning and it was a couple hours before I realized it. Rubbed with Zarda and smoked with hickory. Overnight I was at a steady 225, but ramped it up to near 300 this afternoon for a few hours.
The bark, predictably came out a little tough, but man it was some good eats. I have never gotten a smoke ring this intense!
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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12-23-2010, 11:26 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks sooooo good!
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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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12-23-2010, 11:30 PM
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#3 |
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is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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Nice work on the beef.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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12-24-2010, 05:17 AM
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#4 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Looks great. I always slice 90 degrees to the grain. Is there a reason you slice at 45 degrees?
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Thanks for noticing |
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12-24-2010, 06:46 AM
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#5 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, Nebraska
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It looks a scosche overdone for my tastes, but still appears to be flavorful.. What method did you use to determine doneness?
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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12-24-2010, 07:51 AM
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#6 |
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Babbling Farker
  Join Date: 04-03-10
Location: Cypress TX
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looks awesome, congrats on your success!
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J Crunch |
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12-24-2010, 07:52 AM
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#7 |
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Knows what a fatty is.
Join Date: 09-05-10
Location: Las Vegas NV
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that briskit looks great
nice job |
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12-24-2010, 08:30 AM
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#8 | |
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On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Just my own inexperience showing through.
 Plus, I was in a huge hurry with hungry guests waiting.Quote:
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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12-24-2010, 08:34 AM
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#9 | |
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On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Quote:
I checked it for doneness at 190 degrees by probing. The probe slid in fairly easily, not quite butter easy, but close enough. However, due to the time constraint I also didn't have time to let it rest very long.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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12-24-2010, 09:34 AM
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#10 |
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Knows what a fatty is.
Join Date: 12-04-10
Location: Huntersville, NC
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Looks good to me. I like a crispy crust on my brisket as long as it is still tender on the inside and it looks like you pulled it off. Other than keeping people waiting I bet you got no complaints.
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