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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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10-06-2012, 07:05 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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My Best Brisket (Jiggly Video)
I just finished smoking a brisket and it was the best one I've done. I've been reading the threads on Franklins jiggly briskets so I gave it a shot. 13lb (pre-trim weight) choice angus brisket from Sam's. Course ground sea salt, fresh ground black pepper, and SM Peppered Cow rub.
Put it on the UDS last night at 11:45PM at 237F. Wrapped with BP thus morning at 9:30AM. Sometime afterwards went to 265F and pulled it at 4:45 PM and stuck it in our oven at 200F for 2 hours before slicing. Here is a link to a short video. What do you think? Does it jiggle? <smile> http://s762.photobucket.com/albums/x...31503DCFE0.mp4
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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10-06-2012, 07:11 PM
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#2 |
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is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Yeah buddy!!!
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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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10-06-2012, 07:40 PM
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#3 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Yes. Oh yes.
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10-06-2012, 08:09 PM
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#5 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Very nice brisket sir
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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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10-06-2012, 08:13 PM
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#6 |
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Babbling Farker
  Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Very nice indeed!
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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10-06-2012, 08:25 PM
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#7 |
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is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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I was very pleased with it. It could have used a touch more salt but perfect otherwise. Here is a shot of the flat:
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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10-06-2012, 09:31 PM
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#8 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Oh yeah...
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-06-2012, 10:42 PM
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#9 |
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is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Niiiiiiiiice!!!!!!
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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10-06-2012, 10:46 PM
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#10 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-06-2012, 10:50 PM
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#11 |
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is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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A great saturday: Smoked a brisket and the Hogs finally win.
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Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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10-07-2012, 10:47 AM
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#12 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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That looks awesome! What temp was it when you wrapped it? What was the IT when it probed tender?
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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10-07-2012, 10:59 AM
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#13 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Very nice!
 I had a similar experience yesterday. Good thing about it only needing a little more salt is you can hit it with fluer de sel or sea salt when slicing. 
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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? 
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10-07-2012, 04:46 PM
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#14 |
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is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Nucornhusker, I wrapped a bit higher than planned, about 170F. I pulled it at about 204F.
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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10-07-2012, 04:50 PM
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#15 |
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is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Did I mention I also made Atomic Buffalo Turds for the first time on Sat.? I was worried they would be too hot for the family but they turned out great. I picked the jalapeños fresh from the garden an hour or so before making them. Here is an in-progress pic followed by the final result.
 
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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