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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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05-29-2010, 12:37 PM | #1 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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First Hot & Fast Brisket lots of pron and more to come
Well I've been reading all the great info here about the "new" way of doing brisket. I've always done the all night thing and that gets old. Well today is the day. I'm fairly new with the WSM and I've gotten a lot of great tips reading posts here. I've been using the water pan with water in it but like many have said it is such a pain to clean up and the large dead brown spots on my lawn confirm that grass and grease don't mix. So I've went out and bought two 16" clay flower pot saucers from the garden center and foiled them up like I've seen some of you do. Walmart had a nice 9.47 pound brisket so that's what I'm using. I started out by injecting the brisket then putting on the rub. I fired up the WSM Minion style with a full load of charcoal and some hickory and mesquite wood chunks. I'm thinking of panning it at 160 to finish it off until done. I've put it on the WSM fat side down. Trying to hold a surface temp with the Maverick of 300 degrees. My surface temps always seem to be 20 to 40 degrees hotter than the dome temp. Hope it works otherwise I heard McDonalds is open for dinner tonight if not !
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM.. |
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05-29-2010, 01:23 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Looks like a good start. Just keep with the formula of foil pan at around 160, pull from heat at around 200, place in warm cooler for at least an hour and you will have a great brisket.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-29-2010, 02:53 PM | #3 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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OK that's what I'll do... Thanks
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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05-29-2010, 02:57 PM | #4 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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And we sure would appreciate some pictures of the finished cut product.
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Tom |
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05-29-2010, 03:01 PM | #5 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Well It's been holding close to 300 degrees at the grill surface for 3.25 hours and the meat thermometer says 162. I also verified that with my RED thermapen. I've pulled it off and into a pan adding the remaining injection marinade that was left over. Couldn't resist adding a fatty too. Had to scrunch up the corners of the pan to fit with the lid on. I'm wondering how long it will take to reach 200 if I maintain 300 degrees?? So far it's looking pretty good. I may cancel my reservation at McDonalds afterall.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM.. |
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05-29-2010, 04:41 PM | #6 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Well I did the toothpick tenderness check at 200 and she needs a little more. I checked again at 205 and its just right. It's in the cooler now resting. The fatty is also done and ready to eat. I now opened all the vents wide open to raise the temp, threw on a couple wood chunks and put on the potatoes and sweet corn.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM.. |
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05-29-2010, 04:48 PM | #7 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Will you come and cook for me?
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-29-2010, 04:54 PM | #8 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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But I don't know how it tastes yet.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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05-29-2010, 05:21 PM | #9 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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Looks good, how long did you do the potatoes for?
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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05-29-2010, 06:11 PM | #10 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Took about one hour at 325 degrees. I wanted to get the WSM hotter but that was all I could get without adding more fuel.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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05-29-2010, 06:20 PM | #11 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Here's the finished product. Came out pretty good considering it took only 5.25 hours.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker Last edited by K-Barbecue; 06-19-2015 at 10:12 AM.. |
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05-29-2010, 06:33 PM | #12 |
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Name/Nickname : Terry4
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Looks great. I know many of you like to foil, but I prefer to continue without the foil in order to get a better bark. I like to use the burnt ends in my baked beans for that extra smokey flavor. But that is just my way of doing things. You got a good looking smoke ring and some mighty good lookin' grub.
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SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT] |
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Thanks from:---> |
05-29-2010, 07:42 PM | #13 | |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Quote:
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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05-29-2010, 07:51 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nice post...congrats on a great smoke!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-29-2010, 07:56 PM | #15 |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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Yours looks pretty good! I'm thinking that I'm doing the down and dirty, er, hot and fast with my brisket tomorrow...it would be nice to not have to get cleaned up to go to church...we get out at 10 and also have a ~9lber...eating @ 6PM, yep, I'm going for it.
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22" WSM, 22.5" Weber Kettle |
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