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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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06-24-2013, 02:24 PM | #1 |
Knows what a fatty is.
Join Date: 05-07-13
Location: Saskatoon Saskatchewan
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Nailed it!! First Succesful Brisket!
Now I get it! I've flubbed my previous two attempts at brisket and to be honest when I ate them I didn't understand what the fuss was about. Now I understand the fuss 100%. :)
My last two tries I'd cooked at 225 for 16-20hrs and both times the meat was dry and somewhat tough. The flavor on the first one was not good, the second one was just ok. This one went out of the park (probably luck, I'll see if I can back it up next time). I figured why not try a different approach with this guy. I injected it last night and rubbed it this morning with Plowboys Beef. Put it on the egg with some smoke at 300. It powered through to 180 degrees and I cooled the egg down to 250. It worked its way up to 201 internal and I pulled and wrapped it. I set it in our toaster oven for two and a half hours at 180 degrees because it was too big to fit in my cooler. Pulled it out and just ate lunch with some Blues Red Sauce to dip. My good Lord this thing was phenomenal. My wife and I were both blown away. All we ate was flat, I cubed the point for burnt ends later on down the road. Didn't get any cooking pics but I have a few of the finished meat: Flat: Cubed up point for burnt ends: It might not be the prettiest brisket, but I'm telling you guys, this thing is delicious, moist, and tender. |
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Thanks from: ---> |
06-24-2013, 02:27 PM | #2 |
Knows what a fatty is.
Join Date: 05-07-13
Location: Saskatoon Saskatchewan
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I should add, I wet aged the meat for 30 days so that might have helped?
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06-24-2013, 02:45 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
06-24-2013, 02:57 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Once you get it it all makes sense. Ya went and made me hongry!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-24-2013, 02:57 PM | #5 |
Full Fledged Farker
Join Date: 02-08-12
Location: Katy, TX
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That looks amazing! Great job! Nice job slicing it too!
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06-24-2013, 06:08 PM | #6 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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06-24-2013, 06:19 PM | #7 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Lot of variables, but I bet the higher heat was the key. Great job
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-24-2013, 06:24 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks great, and yes.........a brisket done right is tough to beat!
Great cook, KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-24-2013, 06:24 PM | #9 |
Got Wood.
Join Date: 06-19-13
Location: Dedham, MA
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What was the total cook time doing it this way?
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Vision Kamado Classic B,Original Bradley Smoker, el cheapo offset (new braunsfels), weber kettles |
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06-24-2013, 06:27 PM | #10 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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I have been thinking about brisket all day. Now I feel like the only kid who didn't get the red power ranger for Christmas! lol. Thanks a lot!! Seriously though, that looks delicious. Great job! Sounds like you're getting the hang of it pretty quick. There's nothing like a tender juicy brisket!
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Thanks from:---> |
06-24-2013, 06:33 PM | #11 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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amen
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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06-24-2013, 06:51 PM | #12 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Nice job!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-24-2013, 06:57 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Awesome work mate it looks delish
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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06-24-2013, 07:08 PM | #14 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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Brisket done right is a small slice of heaven. Out of the dozen+ I have done only about 3-4 have come out really good. Just remember what you did and try to repeat the process. Brisket done right is sooooo good.
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06-24-2013, 07:22 PM | #15 |
Knows what a fatty is.
Join Date: 05-07-13
Location: Saskatoon Saskatchewan
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