|
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. |
|
Thread Tools |
04-27-2007, 07:38 PM | #31 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Quote:
Its #21 or 22, noted by Trout The only reason I put this one in there was I think it is the first kettle brisket thread, more than a beginner thread. But great call 3eye, the RoadMap is a MUST READ for all.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
|
04-27-2007, 07:41 PM | #32 |
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
|
Well, I didn't have any luck at the any of my nearby grocery stores, so it's off to Costco this evening. They should have them for sure. I'm planning everything for tomorrow, assuming I can find a hunk of meat tonight, so I may be posting in a panic sometime tomorrow with issues.
|
|
04-27-2007, 08:52 PM | #33 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
|
These guys have given you some good advice but I just want to clarify something for you here. The 321 method has nothing to do with brisket, that's a method for cooking ribs and there is no cooler employed with that method. The name comes from the technique of cooking the ribs for 3 hrs, wrapping them in foil and putting them back in the cooker for 2 hrs, then removing the foil and put them back in the cooker for one hour. Basically you're cooking for color first (unwrapped), then tenderness (wrapped) and then to tighten up the meat a bit and set the sauce or glaze if you're using them (unwrapped). There's lots of info on the site if you use the search function.
If I could add one piece of advice for the brisket cook, it would be to resist the urge to lift the lid unless you have to add fuel or check for doneness. If you keep taking the lid off, you're going to have a long miserable time trying to get that brisket to finish. Good luck and don't hesitate to ask questions. You won't find a more helpful (and knowledgeable) bunch of bbq fanatics on the internet than these guys.
__________________
Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
|
04-27-2007, 08:56 PM | #34 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
|
Quote:
I love it when you talk like that That is the most important part of cooking a brisket in my opinion
__________________
Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
|
|
04-27-2007, 09:50 PM | #35 |
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
|
Okay, I may have an issue here. The only kind of brisket I was able to find today was a Choice flat cut brisket. It's about 2 inches thick at its thickest point. Is this doable, or will I have to cook this in the oven and find a better cut?
|
|
04-27-2007, 09:56 PM | #36 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
|
It's always doable Steeb. Adjustment of cooking times & temps will still smoke a great small brisket. What's the weight on this one?
__________________
55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig |
|
04-27-2007, 09:59 PM | #37 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
|
It will still work and actually for your first one may be easier. All a flat cut is is a brisket that's had the point removed. Just follow the plan and cook away. Time will be significantly less on this cut but the internal temp range is still the same 190-195. Slice against the grain!!
__________________
MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
|
04-27-2007, 10:02 PM | #38 | |
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
|
Quote:
Would I still figure 1.5 hours/lb or would it be different since it's thinner? I'll still go by the internal temp, of course, but it's always helpful to have a ballpark figure to work with (especially for noobs like me.) Thanks for all of the help, guys. |
|
|
04-27-2007, 10:25 PM | #39 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
I cook 5 to 7# flats from Costco
Go for it!
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
04-27-2007, 10:31 PM | #40 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
I started the bigger of the 3 on the lower grate. After about 6 hours they had all shrunk enough to fit all 3 on the upper grate. (That was just over 40 pounds worth).
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
04-28-2007, 02:46 PM | #41 |
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
|
Well, I'm a little over five hours in with the brisket. So far so good (I think.) I've been keeping it right around 225-230*, with the occasional fluctuation (up to 250* and as low as 210*,) but I've tried to keep those to a minimum. I've only had a couple of spikes where it went to 250 and they lasted for around five minutes or so. Hopefully it won't mess it up to bad, but I'm honestly not expecting much out of this one. I just checked the temp and it was at about 133*, so I have a ways to go before I spray it with apple juice and wrap it with foil. I've taken a few pics and hope to have them up this evening or tomorrow.
|
|
04-28-2007, 03:33 PM | #42 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
|
250 won't hurt anything. You can spray any time you want to, you don't have to wait until you foil.
__________________
Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
|
04-28-2007, 04:41 PM | #44 | |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
|
Quote:
There's no truer statement when it comes to Que...
__________________
MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
|
|
04-28-2007, 04:49 PM | #45 |
Is lookin for wood to cook with.
Join Date: 04-26-07
Location: Vegas
|
|
|
|
|