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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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Old 03-17-2011, 07:10 PM   #31
barbefunkoramaque
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cool deguerrere
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Old 04-06-2011, 08:45 PM   #32
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Thank you the info is very helpful ...
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Old 04-06-2011, 09:09 PM   #33
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Nice job.

My first ended up pretty good!

http://www.bbq-brethren.com/forum/sh...ad.php?t=99664
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Old 04-11-2011, 03:25 PM   #34
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I did the NIGHT TRAIN EXPERIMENT the last two weekends. It turned out great. Now I can work on the rub although I believe simpler is better. Thank you Uncle Funk, for shining a light into the darkness to show the path.
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Old 04-11-2011, 03:29 PM   #35
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Wow! This is awesome! A one stop thread for anything and everything brisket!

This must have taken quite a bit of time to research and put this together. Fantastic work!
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Old 04-11-2011, 08:18 PM   #36
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Old 04-11-2011, 10:39 PM   #37
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Amazing post. It's really cool to see that just a few short years ago Bigmista was asking some of the same questions that I am asking now!
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Old 04-11-2011, 11:04 PM   #38
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For yous that don't know it, there's a roadmap to the best of QTalk here:
http://www.bbq-brethren.com/forum/showthread.php?t=7818 See post #8 for this brisket thread, but check out the rest too.

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Old 06-08-2011, 11:43 AM   #39
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Wow this is a lot of help. Good stuff to read while I'm watching meat cook (once I finish reading the UDS thread and get that thing built). Gracias!
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Old 08-18-2011, 03:55 PM   #40
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Oh wow, I am extremely excited to have found this...I've done several briskets before with a pretty good success rate, this can only help my consistency. And the timing is perfect, cooking about 60 lbs of brisket this weekend for a wedding.

Total bummer that I'm going to be stuck out here for the weekend cooking, total bummer indeed...
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Old 11-12-2011, 11:35 AM   #41
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I've got a question that I didn't see in any of those threads.

Not really. That is without a doubt the most comprehensive list of threads about brisket ever and from one of the Kings of the cut no less.

I'm doing my 5th today, and the first 4 were nothing to write home about. Hopefully I've learned the secrets, or techniques, needed to get this thing right.

Thanks Donnie.
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Old 02-28-2013, 10:44 PM   #42
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this thread is an example of what makes this forum great. I am new to briskets but I am somewhat obsessed with them as a companion to my new Char-griller Kamado.

I did a search on the google bar at the bottom for brisket as I bought 2 flats tonight and spent 2 hours following the links on this 2 year old thread

definitely bookmarked
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Old 03-01-2013, 07:40 AM   #43
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1 vote for this to be a Sticky!

Well done and thanks for taking the time to put this together!

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Old 03-01-2013, 07:43 AM   #44
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Quote:
Originally Posted by sdbbq1234 View Post
1 vote for this to be a Sticky!

Well done and thanks for taking the time to put this together!

wallace
We don't make individual threads stickies in Q-Talk. If we did there would be pages of stickies :) This thread is in the KCQuer Roadmap to the Q-Talk Forum.
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Old 03-01-2013, 08:02 AM   #45
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Quote:
Originally Posted by Ron_L View Post
We don't make individual threads stickies in Q-Talk. If we did there would be pages of stickies :) This thread is in the KCQuer Roadmap to the Q-Talk Forum.
Sounds good to me. Thanks!

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