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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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12-05-2012, 03:10 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 11-23-12
Location: Murphy, TX
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Finally nailed a brisket! Thanks TBB!
Well i have been doing a lot of reading on here the last few weeks. I got myself all pumped up to do a brisket after many failed attempts due to, from what i figured out, under cooking it. Though i would share my Saturday with yall and hopefully can add to the long list of archives for someone else to pull info from.
Well more or less i was on night shift the week prior so had some free time to look up how i wanted to attack this smoke. I read countless threads on what to do and why my other smokes went so bad. I took a little from here and there and formulated a plan. I have attached my Word .doc if any want to download and use for themselves. Its very informal but it was pretty much my guide line. Like i said, i took a little from here and there and this was my game plan. Stopped by Costco and picked up a brisket packer. They had tons to choose from. 5 pounders, all the way up to a 17 pound monster! I decided to stick with a 12 pounder as i didn't want to be up all day and night! This is the brisket trimmed:  The night before i also did some mini jalapeno meatloaf over lump charcoal and cherry wood....was awesome!   Well i got up early with the help of my supervisors:  Brisket with Rub  Got the fire going with some oak and pecan. Temp got up to 250-275 and i put the meat on. More or less rotated the brisket every 2 hours or so.  At 170ish i double wrapped in foil and watched the temp from the couch!  One thing i did learn about brisket is patients! If its not done, just let it go till it is! For me that was about 200 degrees until i thought the "probes" were smooth enough in all areas. Brisket just off the smoker:  I also stopped and got a 2 pound tri-tip to add to the fun:  I let this one smoke till 140 and took off to rest. I am very fond of this cut of meat! Well in all the excitement, i forgot to take pics of the brisket getting cut up!  But i did get a plate shot of the burn ends, tri-tip, brisket, and home made mac-and-cheese (the woman stepped to the plate on that one! Was awesome!): I was like a proud papa! This was by far the best thing that has ever come off my smoker! I had NO left overs at all! (Which kinda sucked come to think of it!!!) Just have to make more i guess! TBB....yall are a great bunch of guys and an awesome resource! Look forward to sharing more down the road! Dan
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Ole Smokey - Old homebuilt stick burner Last edited by Diesel-Dan; 12-05-2012 at 03:52 AM.. |
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12-05-2012, 04:24 AM
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#2 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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First off congrats on the cook. Looks fantastic. Second what kinda cooker is that your using?
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12-05-2012, 04:32 AM
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#3 |
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Is lookin for wood to cook with.
Join Date: 11-23-12
Location: Murphy, TX
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Its an old Charcoal grill i was given when i lived in MO. I had metal for a bumper i was going to build but decided to bust out the welder to put a smoke box under the grill. Used a section of Duramax SS exhaust pipe to connect the 2. Been having a blast getting to know it. Love being able to use full size logs.
 
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Ole Smokey - Old homebuilt stick burner |
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12-05-2012, 04:43 AM
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#4 |
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somebody shut me the fark up.
  
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Congrats on nailin' that brisket! (and tri-tip & mac & cheese also).
That's a fine lookin' smoker you got there. Also been using pecan lately. Got a couple of briskets in the freezer & you got me thinking a cookin' is in the near future (since it ain't cold enough here to make chili).
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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12-05-2012, 04:46 AM
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#5 | |
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Is lookin for wood to cook with.
Join Date: 11-23-12
Location: Murphy, TX
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Quote:
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Ole Smokey - Old homebuilt stick burner |
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12-05-2012, 05:11 AM
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#6 |
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is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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As they use to say on a famous TV show..."I love it when a plan comes together"!!! Nice lookin' grub and a cool mod to that smoker! Love the fire box underneath!!!
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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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12-05-2012, 06:13 AM
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#7 | |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Quote:
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12-05-2012, 07:17 AM
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#8 |
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Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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Looks like you've got it going your way! Nice brisket !!
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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12-05-2012, 07:35 AM
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#9 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Nice job on the Brisket, the plated pic made me hungry. I like your pit looks like an efficient design.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-05-2012, 07:55 AM
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#10 |
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Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Deeply inspired. Brisket hunting today (Smart and Final here in San Diego always has full packers in stock).
Gonna do the same here. Might even post a pic or two! THANKS for sharing.
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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12-05-2012, 08:04 AM
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#11 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nicely done!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-05-2012, 08:09 PM
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#12 |
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Is lookin for wood to cook with.
Join Date: 11-23-12
Location: Murphy, TX
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It works rather well. Using heat otherwise lost out of the top of the box. Takes a bit to get going but once in the sweet spot she a Caddy!
Got a bunch of used insulator bricks here at work. They repacked the heater. So gonna size up some bricks and insulate the fire box some.  Maybe have a tad bit more control on the micro end of the scale. Also want to add a PID and forced draft setup. But I'm having fun messing with it. My bud has a propane smoker. I don't have issue with it at all. I just feel more satisfied with my end products with the work I put into running the smoker. I like to experience my smoke! Haha....
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Ole Smokey - Old homebuilt stick burner Last edited by Diesel-Dan; 12-05-2012 at 08:39 PM.. |
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12-05-2012, 08:13 PM
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#13 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Cook and Rig there Sir!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 09:14 PM
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#14 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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looks great!!!! i cant wait until my next day off so i can cook up a brisky!!!!!!!!!!
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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12-05-2012, 09:26 PM
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#15 |
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is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Looks like you did a great job. Congrats on conquering the almighty brisket.
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| Tags |
| brisket, burnt ends, pecan wood, Tri Tip, Tri-Tip |
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