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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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02-22-2011, 02:11 PM | #1 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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Brisket help????
Can someone direct me to a thread on how to prepare and cook a brisket for competition? We just cant seem to get it right. Any help will work. Thanks
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02-22-2011, 02:13 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I don't know Jack about comps, but this has been a huge help to me:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-22-2011, 02:21 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Perhaps one of the Moderators will move this to the "Competition" forum.
In the meantime, what are your scores telling you is right and what is wrong?
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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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02-22-2011, 02:27 PM | #4 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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the last one we turned in was too done. Fell all to pieces. We cooked one the other day it was to dry. These things are hard too master!
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02-22-2011, 02:38 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Some information would help. what type of cooker, what grade of brisket, what kind of fuel, what kind of temperatures, what is your process for preparation... If you provide that information, the help you get will be much better.
Fell all to pieces certainly sounds like overdone, dry is a lot tougher as that could be either.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-22-2011, 03:01 PM | #6 | |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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Quote:
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02-23-2011, 01:03 PM | #7 | |
Full Fledged Farker
Join Date: 06-12-09
Location: Houston TX
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Quote:
Great tutorial, too bad I learned it myself the hard way
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Big Ron's Rub: Just Rub It On! [url]www.bigronswebsite.com[/url] Trailer [url]https://www.youtube.com/watch?v=UQxbfOx_MOE[/url] Patio Smoker [url]https://www.youtube.com/watch?v=BV7lqPKVzTI[/url] |
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02-23-2011, 03:33 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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While I think the post by Bigabyte, liked by gtr, is a great pictorial and narrative on how to do a brisket. The one or two things I notice.
1. I really like a packer brisket in the 12 to 14 lb range, I think they are more forgiving and the flat is a little thicker, hence more forgiving. 2. I like to cook at 250F to 270F for briskets. But, 225F would be my minimum. 3. You did not say how you are monitoring your meat in the cooker. I like to use a thermometer on a cable so I can see internal temps of meat with door closed. It will normally take 10 hours to get to 190F. 4. Once it hits 190F, I use a metal skewer, some use ice picks or thermapen probes..and I check for whether it is done by poking, when the probe goes in easily, it is done. I prove across the grain slightly and in two or three spots in the flat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-23-2011, 07:15 PM | #9 | |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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Quote:
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02-23-2011, 07:57 PM | #10 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Quote:
http://www.thermoworks.com/
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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