My brisket method - Page 2

Roguejim · 10-18-2015, 07:03 PM

Killer! I've been thinking about using my kettle for the first several hours to get a good smoke profile, then transferring to my Traeger for a "set it and forget it" finish.

jsperk · 10-18-2015, 07:16 PM

That brisket looks killer.

smoke ninja · 10-19-2015, 06:36 PM

I really like the sticky mahogany bark of this one

As opposed to the hard black crusty bark like here

Blownmope · 10-19-2015, 06:42 PM

rough estimate how long is it in the oven? I am really liking this idea

smoke ninja · 10-19-2015, 09:38 PM

Quote:

Originally Posted by Blownmope

rough estimate how long is it in the oven? I am really liking this idea

This cook was from 8:00-01:00am burning sticks then from 01:00-08:00 @225 in the oven then from 08:00-10:00 @200. So thats 9 than 2 more hours on low, which is 180. From noon to two it was wrapped in foil and towels then parked in the cooler.

Thats 18 hrs from putting it on to slicing.

The best part of this method is the timeline can be stretched or compressed however is needed by raising/lowering temps or times of any part of the process.

Fwismoker · 10-19-2015, 09:51 PM

I like it Steve, do what fits for you. What a difference with the black and mahogany version.

but hey some "like" their black bark.

SmokeHouse Blues · 10-19-2015, 10:07 PM

Thanks for sharing. You've got me thinking.

smoke ninja · 10-20-2015, 12:09 AM

Quote:

Originally Posted by Q Junkie

I learned by pure accident that the long hold seems to work magic. So now it is part of my cooking plan and does allow for a larger window of "opportunity" to get it right. It does seem that some guests expect to actually get a glimpse of the beast on the cooker but unless they get there really early, that doesn't work so good for timing.

Yup, butts and briskets are pretty much done by the time anyone shows up. I do try to slice brisket from the whole thing at the table. Having a cutting station adds a little back to the show and it serves best sliced fresh. For butts i like to just dole out chunks and guests can tear apart, chop, or sauce how they like
If theres a crowd theres almost always a rack of ribs and some apps on the cooker so at least got something on it.

Quote:

Originally Posted by Fwismoker

I like it Steve, do what fits for you. What a difference with the black and mahogany version.

but hey some "like" their black bark.

Thats the point. This fits me perfect. I stay up til 1-3 and get start stirring by 7. I so much prefer wood that id rather cook for a few hours in the offset then finish in an oven then burn charcoal all night. Just my preference. It makes the whole process natural and stress free.

Orgetorix · 10-21-2015, 02:37 PM

This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook.

Do you do the same for butts?

smoke ninja · 10-21-2015, 03:27 PM

Quote:

Originally Posted by Orgetorix

This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook.

Do you do the same for butts?

Thanks. Yes ive used the same principle for pork. Works just as well.

nsbbqguy · 10-21-2015, 04:03 PM

That brisket looks good!

sam3 · 10-21-2015, 04:56 PM

Quote:

Originally Posted by Diesel Dave

You did well Brother

And yes, it is important to find a way that works for each of us and produces the fine eats we all enjoy

X2.

Great cook ninja and thanks for the tutorial. I definitely learned something here.

gtr · 10-21-2015, 04:58 PM

Very nicely done, and I'm a big fan of the idea of folks doing what fits best for them - makes a huge amount of sense!

txsmkmstr · 02-03-2017, 04:24 PM

Outstanding information - very similar to what I do but with some valuable additions. Wish I'd seen this thread last year.

TedW · 02-03-2017, 04:51 PM

I've followed the way of the Ninja, and it's all I would do from now on

10-19-2015, 06:36 PM	#18
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	I really like the sticky mahogany bark of this one As opposed to the hard black crusty bark like here __________________ Let's all just calm down and smoke a fatty Last edited by Ron_L; 12-18-2017 at 09:58 AM..

10-19-2015, 06:42 PM	#19
Blownmope On the road to being a farker Join Date: 12-10-12 Location: wisconsin	rough estimate how long is it in the oven? I am really liking this idea __________________ "Cashin checks and snapin necks"

10-19-2015, 09:51 PM	#21
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	I like it Steve, do what fits for you. What a difference with the black and mahogany version. but hey some "like" their black bark. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-19-2015, 10:07 PM	#22
SmokeHouse Blues Full Fledged Farker Join Date: 04-18-12 Location: Upstate, SC	Thanks for sharing. You've got me thinking. __________________ Lang 60, FEC 120, 3-FEC 100's, WSM 22.5, Chargriller, Red Thermapen - KCBS CBJ, SCBA Master Judge

10-21-2015, 04:03 PM	#26
nsbbqguy is one Smokin' Farker Join Date: 02-11-10 Location: Porters Lake N.S Canada	That brisket looks good! __________________ GMG Jim Bowie , UDS, Weber kettle, I grill2 , a stick over hot coals!!

10-18-2015, 07:03 PM	#16
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	Killer! I've been thinking about using my kettle for the first several hours to get a good smoke profile, then transferring to my Traeger for a "set it and forget it" finish.

10-18-2015, 07:16 PM	#17
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	That brisket looks killer.

10-21-2015, 02:37 PM	#24
Orgetorix Knows what a fatty is. Join Date: 04-17-14 Location: Louisville, KY	This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook. Do you do the same for butts?

10-21-2015, 04:58 PM	#28
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Very nicely done, and I'm a big fan of the idea of folks doing what fits best for them - makes a huge amount of sense! __________________ 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?

02-03-2017, 04:24 PM	#29
txsmkmstr is one Smokin' Farker Join Date: 04-28-10 Location: Somewhere, TX Name/Nickname : ...	Outstanding information - very similar to what I do but with some valuable additions. Wish I'd seen this thread last year. __________________ [URL="http://www.bbq-brethren.com/forum/showthread.php?t=239363"]My Custom LSG 24x40[/URL] - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold)

02-03-2017, 04:51 PM	#30
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	I've followed the way of the Ninja, and it's all I would do from now on