Lets try this again...Brisket, Take 2....

bproffer · 08-28-2011, 03:06 PM

Alright, after the last brisket was a bust (http://www.bbq-brethren.com/forum/sh...d.php?t=113985), I am giving it another go. I got a late start, so it will probabbly be dinner tomorrow. I am using the WSM this time instead of the BGE and also using the Stoker automatic temperature controller. I am goin gto let it go a few hours at 250 then ramp it up to 300 to finish it off quicker. Hopefully this one turns out better than the last.

Boshizzle · 08-28-2011, 03:08 PM

Looks like a great start! Good luck.

pitbossJB · 08-28-2011, 09:29 PM

What is this Stoker unit? I need a reliable temp. monitor. Is this also a blower type unit? jb

bproffer · 08-28-2011, 09:40 PM

Quote:

Originally Posted by pitbossJB

What is this Stoker unit? I need a reliable temp. monitor. Is this also a blower type unit? jb

Yep. www.rocksbarbque.com

bproffer · 08-28-2011, 11:03 PM

Brisket is coming along. The internal temp is up to 182. I figure another couple hours and it will be ready. I upped the temp on the WSM to 300 to help speed it along.

Since there was no way the brisket would be done in time for dinner, I subbed in a tri-tip.

Sent from my iPhone using Tapatalk

bproffer · 08-29-2011, 03:11 AM

Here is the finished brisket. I chopped the point into cubes and sliced the flat. This has been my best attempt so far, but still not perfect. The bark is a little tough (maybe I need to foil) and the flat was not as juicy as I had hoped, but wasnt overly dry. The point was very juicy and yummy.
I am looking forward to tomorrows dinner. I may even fry up some with my eggs for breakfast (which is in 4.5 hours...I need to go to sleep).

eddieh70301 · 08-29-2011, 04:48 AM

Try the hot and fast brisket method. I find it produces a better product and it does include wrapping in foil.

Jaskew82 · 08-29-2011, 07:04 AM

that looks farkin phenomenal!

DirtyDirty00 · 08-29-2011, 07:10 AM

looks good to me! but its hard to tell completely by pics. i have some good looking pics last week but in reality i thought it was dry :( its not easy to get that perfect brisket. im still trying to get there myself. my point was very juicy and tasty also. very tender. but the flat was dry. seems to be about the same as yours. good job tho and good luck with the next! we will nail it!

Big slick · 08-29-2011, 07:50 AM

Looks good to me. Burnt ends are out of this world!

08-28-2011, 03:06 PM	#1
bproffer On the road to being a farker Join Date: 09-12-07 Location: Central CA Downloads: 0 Uploads: 0	Lets try this again...Brisket, Take 2.... Alright, after the last brisket was a bust (http://www.bbq-brethren.com/forum/sh...d.php?t=113985), I am giving it another go. I got a late start, so it will probabbly be dinner tomorrow. I am using the WSM this time instead of the BGE and also using the Stoker automatic temperature controller. I am goin gto let it go a few hours at 250 then ramp it up to 300 to finish it off quicker. Hopefully this one turns out better than the last. __________________ Current Arsenal: Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer Placed with new owners: 18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill

08-28-2011, 03:08 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Looks like a great start! Good luck. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

08-28-2011, 09:29 PM	#3
pitbossJB Full Fledged Farker Join Date: 12-05-09 Location: Albuquerque,N.M. Downloads: 0 Uploads: 0	What is this Stoker unit? I need a reliable temp. monitor. Is this also a blower type unit? jb __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS soon! Highly modified Bandera w/ griddle on firebox Mini SJ/UDS Smokey Joe's

08-28-2011, 11:03 PM	#5
bproffer On the road to being a farker Join Date: 09-12-07 Location: Central CA Downloads: 0 Uploads: 0	Brisket is coming along. The internal temp is up to 182. I figure another couple hours and it will be ready. I upped the temp on the WSM to 300 to help speed it along. Since there was no way the brisket would be done in time for dinner, I subbed in a tri-tip. Sent from my iPhone using Tapatalk __________________ Current Arsenal: Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer Placed with new owners: 18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill Last edited by bproffer; 08-28-2011 at 11:41 PM..

08-29-2011, 03:11 AM	#6
bproffer On the road to being a farker Join Date: 09-12-07 Location: Central CA Downloads: 0 Uploads: 0	Here is the finished brisket. I chopped the point into cubes and sliced the flat. This has been my best attempt so far, but still not perfect. The bark is a little tough (maybe I need to foil) and the flat was not as juicy as I had hoped, but wasnt overly dry. The point was very juicy and yummy. I am looking forward to tomorrows dinner. I may even fry up some with my eggs for breakfast (which is in 4.5 hours...I need to go to sleep). __________________ Current Arsenal: Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer Placed with new owners: 18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill

08-29-2011, 04:48 AM	#7
eddieh70301 Take a breath! Join Date: 03-30-10 Location: Thibodaux, LA Downloads: 0 Uploads: 0	Try the hot and fast brisket method. I find it produces a better product and it does include wrapping in foil. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Coon Ass Pizza Oven

08-29-2011, 07:04 AM	#8
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	that looks farkin phenomenal! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

08-29-2011, 07:10 AM	#9
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY Downloads: 0 Uploads: 0	looks good to me! but its hard to tell completely by pics. i have some good looking pics last week but in reality i thought it was dry :( its not easy to get that perfect brisket. im still trying to get there myself. my point was very juicy and tasty also. very tender. but the flat was dry. seems to be about the same as yours. good job tho and good luck with the next! we will nail it! __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

08-29-2011, 07:50 AM	#10
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	Looks good to me. Burnt ends are out of this world! __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?