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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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12-10-2009, 09:16 AM | #106 |
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY
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Chris, This is an excellent tutorial, easy to follow lots of pics. It is essentially fool proof maybe it should be called "The Dummies Guide To Making Brisket".
Thanks Again this has taken the fear out of making brisket and I'm sure all would agree. Its like a paint by number tutorial LOL.
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Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520 |
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12-10-2009, 05:24 PM | #107 |
On the road to being a farker
Join Date: 08-21-09
Location: Morgantown, WV
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I'm going to try this tomorrow. Thank you for the wonderful tutorial. I can't wait!
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WSM GMG Daniel Boone Wifi Humphreys Weekender Large Black Grill Dome Blue Thermapen |
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12-12-2009, 11:42 AM | #108 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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very good!
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12-12-2009, 09:16 PM | #109 |
Is lookin for wood to cook with.
Join Date: 10-09-09
Location: Bonnots Mill MO
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VERY NICE!!!!!!!!
Thanks for taking the time for us Chris |
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12-13-2009, 12:27 AM | #110 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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Thanks Chris.
In retrospect, that's very similar to the way I started doing briskets years ago. The problem was, that over the years, I was trying to improve on the basics. As new products and methods were presented to me I went with the flow and tried new things. That wasn't necessarily a bad thing and my brisket seemed to get better. But...Tomorrow it's back to the basics with a trimmed and separated packer with a thin coating of EVOO, then coarse sea salt, next is garlic powder and finally black pepper. Just couldn't help adding the EVOO and garlic powder. The point was also sprinkled with some of my rub for a taste comparison after the cook and some burnt ends. It's all trimmed, seasoned and in the fridge since about 3 this afternoon and will be smoked tomorrow. Pics in another thread then if all goes as planned. Again thanks for the KISS thread and the tutorial!
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55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig |
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12-25-2009, 11:21 AM | #111 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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Chris,
Thanks so much for this post. A lot of the tips really helped make my first successful packer brisket. fwiw, the left half was cut with an electric knife and the right with a carving knife. I couldn't tell much of a difference in any way and the electric knife really didn't save much time. I know what it stays in a closet in the basement. Thanks again Chris!
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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12-25-2009, 04:21 PM | #112 |
Found some matches.
Join Date: 12-22-09
Location: Fargo, ND
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Awesome tutorial with great pics! Thanks
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12-25-2009, 05:48 PM | #113 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That is a fantastic looking brisket! Very good to hear you had a great brisket, it's my favorite. Well, actually my favorite is the burnt ends, but brisket is still 2nd best.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-08-2010, 03:04 PM | #115 |
Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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Sir, I bow in your direction- great tute, and a great help. I have *never* seen such nice brisket- now, perhaps, I shall- on my plate!
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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06-14-2010, 11:47 AM | #116 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
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I have cooked brisket this way every time, and it just keeps getting better for me, I appreciate this tutorial and actually wrote the recipe down and put it in the recipe box for when computers are no longer needed.. Thanks!!!
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06-14-2010, 12:22 PM | #117 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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First time for me also...thanks alot for the help.
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06-14-2010, 10:30 PM | #118 |
On the road to being a farker
Join Date: 09-24-09
Location: Pewee Valley, KY
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thanks for taking the time to do that man! Very helpful.
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www.KentuckySmokeSquad.com - Backwoods Party, Bubba Keg, Natures Grilling Products, KCBS CBJ |
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07-16-2010, 09:55 PM | #119 |
Got rid of the matchlight.
Join Date: 07-14-10
Location: Newport, Washington
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Very good Job on this tutorial. My first brisket tomorrow. |
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07-16-2010, 11:51 PM | #120 |
Got rid of the matchlight.
Join Date: 07-14-10
Location: Sausalito, CA
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Very helpful info, thanks!
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Weber One-Touch 22.5", Weber Jumbo Joe, Brinkman Smoke 'n Grill |
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Tags |
brisket, brisket tutorial, How to cook the perfect brisket |
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