Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
07-20-2009, 01:22 PM | #46 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
|
Wow, thanks thirdeye, that was some great information!
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
|
07-20-2009, 04:19 PM | #47 | |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
|
Quote:
|
|
|
07-20-2009, 04:38 PM | #48 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
Here the high heater I made. Not much of a smoke ring. Meat was not very cold when I started and it went into high heat right away. Was not in the 140 SR range for very long. So it seems to support the thoeries in this thread. I didnt use TQ either. It was still a dang good briskie and very juicy.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
07-20-2009, 05:19 PM | #49 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
|
I don't recall the pepper being a course grind at either Smitty's or Kreuz. When we spoke with John Fullilove at Smitty's he indicated only Salt, Pepper, and Cayenne.
|
|
07-20-2009, 06:38 PM | #50 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
|
This is all very cool. Thanks for sharing. I did a 14lb packer this past weekend with a heavy dose of Donnie's Dalmatian rub using kosher salt. I found it a bit too much to use at a comp but my kids thought is was great. Next time I will lighten up on it just a bit. I know no pictures.
I can tell you from experience do not try what Wayne did using pink salt. Did it once and the very corned beef smoke ring was more than half way through. Looked awful. This is all very informative so again thanks.
__________________
El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
|
07-20-2009, 09:23 PM | #51 | |||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
If you use TQ, it's only a quick application. Many cooks go less than 10 minutes. Then rinse it all off, rest about an hour in the fridge, and then season and cook just like you normally would do. Quote:
Quote:
__________________
~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
|
|||
|
07-20-2009, 09:45 PM | #52 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Quote:
__________________
~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
|
||
|
07-07-2010, 07:55 PM | #53 |
Found some matches.
Join Date: 06-24-10
Location: Tomball, Texas
|
I know this post is a few years olds, but I am not smart enough to smoke a brisket with a real fire, lol. I wish I could but I would throw away more briskets then I could eat. I use a Electric Smoker and I have no complaints about the flavor or tenderness. My biggest issue is obtaining a smoke ring. I guess you could say being here in Houston having a smoke ring is like judging a book by it's cover.
Anyway, I have researched to the end of the internet looking on how to obtain that smoke ring and it seems like my best resource is to use Morton's Tender Quick. I was looking at all the photos and reading the posts and I noticed that the brisket is cooked with the fat side down. I have read where most people prefer fat side up and fewer with the fat side down. I always do fat side up, so here is my question..... Being I cook fat side up would the TQ have any effect on the meat if I put it on the fatty side? If I did, should I let it stay on a little longer or will it not even penetrate the fat? BTW, I have really enjoyed reading about this topic |
|
07-07-2010, 08:02 PM | #54 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Quote:
Just my observation here over the years... the majority here appear to cook fat cap down, not up.. this may be more of a result of newer members following what others with experience have done and/or the type of pit being used and how the heat flows through it.
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
|
07-07-2010, 08:11 PM | #55 | |
Found some matches.
Join Date: 06-24-10
Location: Tomball, Texas
|
Quote:
|
|
|
07-07-2010, 08:22 PM | #56 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
Quote:
The "seeping in" vs. "rolling off the sides" vs. "burning off without going either in or around " debate will go on forever.. I don't think there's much conclusive evidence for either side of it as the pit door is closed when the fat breaks down.
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
|
07-07-2010, 09:43 PM | #57 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-02-10
Location: Earth
|
Wow, thanks for the great - and detailed - info. And great photos.
|
|
07-07-2010, 10:25 PM | #58 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
|
I wanted to add that Bigmista did a test
http://www.bbq-brethren.com/forum/sh...hlight=brisket check it out
__________________
Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
|
07-07-2010, 11:11 PM | #59 | |
Found some matches.
Join Date: 06-24-10
Location: Tomball, Texas
|
Quote:
|
|
|
07-07-2010, 11:28 PM | #60 |
Found some matches.
Join Date: 07-04-10
Location: Santa Clarita, CA
|
I appreciate you going through the steps and explaining how to make something so darn beautiful!
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Smoke ? re: Hot-n-Fast Weber kettle | Dave Russell | Q-talk | 17 | 10-31-2011 06:42 PM |
Hot & Fast Brisket Experiment | Boshizzle | Q-talk | 18 | 05-17-2010 07:57 PM |
Hot and fast brisket help... | smoke-n-my-i's | Q-talk | 43 | 01-18-2010 07:49 PM |
Thirdeye's Smoke Ring Experiment | Porchpup | Q-talk | 13 | 07-20-2009 08:17 PM |
Brisket smoke ring | DMDon | Competition BBQ | 19 | 08-14-2008 09:27 PM |
Thread Tools | |
|
|