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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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09-12-2013, 09:34 PM | #1 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Newbie questions for brisket
Hi. Just joined the site last weekend.
Hope you don't mind sone questions: Why does brisket have to rest? For how long? What do you mean by putting it in a cooler? With ice or just on its own? If you need to start at around 300* how do you bring a charcoal weber down to 225*? What do you all think of Steve Raichlen's book? I have been using it to learn. Thanks ahead of time. Mark |
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09-12-2013, 09:43 PM | #2 | |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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Quote:
now for your questions. brisket isn't the only meat that needs to rest. most smoked/grilled meats do. when cooking meat, the moisture is forced toward the outer parts of the meat. resting lets the juices go back to the inner parts of the meat. when folks say they rest in a cooler, it is w/o ice. just the meat(usually foiled and then wrapped in towels/blankets. the cooler is just used as an insulator to keep the temp from dropping too quickly. to bring a cooker down in temp, reduce the oxygen(ie-reduce vent openings). I like Raichlen's books. they provide an excellent baseline for technique/flavor/recipe that you can adjust to your liking w/o being overly technical.
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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09-12-2013, 09:46 PM | #3 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Here is a beginner's successful brisket thread based on Bludawg's KISS method.
http://www.bbq-brethren.com/forum/sh...d.php?t=170904 Have a read, follow these guidelines in your cook and let us know how it turns out.
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-12-2013, 09:51 PM | #4 | |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Quote:
All I can get is smaller first cut briskest. Where do u get the giant ones? |
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09-12-2013, 09:51 PM | #5 |
is One Chatty Farker
Join Date: 06-26-13
Location: MOORESVILLE IN
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Resting allows the juices in the meat to redistribute so that they will not gush out when you cut it (ending up with a dry piece of meat). I think the minimum for resting is an hour. Putting it in the cooler is just what it says. You put the meat in a cooler which will help keep the meat warm while it is resting. Some will put it in an oven which effectively does the same thing. No ice. You can wrap the meat in towels, butcher paper, or foil.
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Master Forge Vertical Smoker, Pit Barrel Cooker, Weber OTS 22.5 |
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09-12-2013, 10:03 PM | #6 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Do you soak the wookpd like Raichlan recommends?
What woods do you use? Chips or chunks ? I use baskets to generate indirect heat. Is this ok? |
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09-12-2013, 10:08 PM | #7 |
Found some matches.
Join Date: 08-06-13
Location: Jersey City, NJ
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I use a hickory/apple mixture for wood. I try to use chunks or whole logs when I can. I see you're from Croton, NY. Apple wood should be easy to come across in New York state.
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09-12-2013, 10:18 PM | #8 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Don't soak the wood. Use chunks. What kind of grill/smoker are you using?
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-12-2013, 10:20 PM | #9 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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You mention baskets. If using a kettle, here are some good smoking configurations.
http://www.bbq-brethren.com/forum/sh...d.php?t=129246
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-12-2013, 10:33 PM | #10 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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09-12-2013, 10:35 PM | #11 | |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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Quote:
Why does Raichlan recommend soaking and why don't you guys do it? Still get smoke? Do you really put logs in the grill? |
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09-12-2013, 10:38 PM | #12 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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On mine, I buy a large turkey roasting foil pan and put it on one side. Fill the other side with unlit charcoal (briquettes or lump) and a few wood chunks and dump 10-15 lit briquettes on the pile. This will give me several hours of cook time. Add unlit charcoal as needed. On my one touch gold, once it is up to temp, I can run with the bottom vent basically closed and the top vent wide open and hold 275ish pretty steady for several hours.
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-12-2013, 10:40 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Some Walmarts, Sam's Clubs or Costcos carry packer cut briskets. Also, if you have a Restaurant Depot within reasonable driving distance they will have them. If not, find a good butcher and tell him that you want a packer brisket, IMPS/NAMP 120. If he has no clue what that means, move on.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-12-2013, 10:40 PM | #14 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
http://amazingribs.com/tips_and_tech...ill_setup.html
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-13-2013, 04:21 AM | #15 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Can't add much to what has already been said except that I have no idea why people recommend soaking wood. It is just plain nasty smelling and leaves a horrid taste (IMO of course).
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