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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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04-12-2014, 04:33 AM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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45th: 1st Q of 2014 - Brisket UNFOILED [w/ pr0n]
Oh yeah, I know it's a little late to post pics of my first Q of this year, which took place on 1st January, but I've been too busy with work and other things to give Qing my full attention. Can't believe it's already mid of April and we only had 2 cooks this year so far. In my defense I ran out of charcoal and just recently drove 400 km to fetch a new batch of 100 kg of my preferred Natural Lemon Tree Charcoal. That's dedication, isn't it?
So here some pics of my first unfoiled brisket that wasn't a complete failure. It was nice, but a little dry and not as tender as I wished for.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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04-12-2014, 05:39 AM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks pretty damn edible from here.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-12-2014, 07:08 AM | #3 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Bark super, smoke ring perfect. I always try to understand from pics what kind of brisket i'm looking at. This is why I really appreciate your close pics. What's your opinion : overdone ?
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-12-2014, 09:35 AM | #4 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
Still trying to figure out how to do it the right way without foiling, my wife is helping by testing for doneness, I just don't have the right feel for it.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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04-12-2014, 09:47 AM | #5 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Welcome back.Glad you still have the "bug".Did you wrap and rest after you took it off?
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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04-12-2014, 10:01 AM | #6 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Looks awesome! I think I drooled on myself! Nice work.
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04-12-2014, 10:13 AM | #7 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Yes, I always let it rest, can't remember if it was wrapped or not though. We had quite some beef (none-Q'ed) recently, so I guess my next cook will be pork again.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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04-12-2014, 07:05 PM | #8 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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if it was dry, you probably undercooked it. was it probed tender in the thickest part of the flat when you pulled it?
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Matt...Sauk City, WI |
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04-12-2014, 07:41 PM | #9 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
The goal is to get it slightly overcooked but tender and juicy.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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