喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-11-2011, 12:50 PM   #1
pinkelephant
Full Fledged Farker
 
Join Date: 12-23-10
Location: Mode, IL
Downloads: 0
Uploads: 0
Cool Cooking HOH Brisket for a native Texan (awesome pr0n)

OK, I have a native Texan staying at the house for 4 days!

She grew up in the Tex-Mex environment of San Antonio and in the heart of Texan BBQ, in Austin!
I had to pull together an awesome dish to match those expectations up here in IL.
I thought about it and decided to cook my first packer brisket from Sam's.
I got a 15 pounder and seasoned it for 24hrs using BlueDog's 333 method (1/3rd cup salt then pepper and garlic powder).











Then, after 24 hours, I washed off the 333 and covered it in Big Ron's HOH and worchester.

I fired up the UDS with red bag (USA) RO lump and mesquite chunks and let er rip. it cooked for 12 hours as we slept. The maverick woke me up 3 times to tend to temp issues and foiling at 167F.









And into the cooler


2.5 hours later (in cooler)



My super sharp (BBQ Pit Boys) "Old Hickory" knife kicked butt. I just pressed it down thru the meat and she sliced like buddah

























And now for the scary part. How does it stand up to a native Texan who's first food was refried beans and who eats Austin BBQ regularly????

















SCORE!!!!!!!
Thanks Big Ron!!

Guess what we had for breakfast?!?
__________________
It's all about the smoke... Allen
pinkelephant is offline   Reply With Quote


Thanks from: --->
Unread 11-11-2011, 12:53 PM   #2
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Congrats...good looking eats for even the toughest critics.
tortaboy is online now   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 12:58 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Really great looking brisket and great post.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:01 PM   #4
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Awesome - a couple of your grill images look like quite the witches cauldron. Well, I guess BBQ is magic after all...
Can you explain the reasoning behind the 333 rub/rinse/rub method please?
smokainmuskoka is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:06 PM   #5
pinkelephant
Full Fledged Farker
 
Join Date: 12-23-10
Location: Mode, IL
Downloads: 0
Uploads: 0
Default

Bluedog (on 2 other sites) is always talking about his 333 method but after 24 hours, the strong garlic smell scared me and I noticed the salt was brining the brisket and it was turning grey in places. I decided to go with big Ron for the actual cook.
__________________
It's all about the smoke... Allen
pinkelephant is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:09 PM   #6
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pinkelephant View Post
Bluedog (on 2 other sites) is always talking about his 333 method but after 24 hours, the strong garlic smell scared me and I noticed the salt was brining the brisket and it was turning grey in places. I decided to go with big Ron for the actual cook.
Interesting.....

Are your briskets just as falling apart when you don't do the rinse off method?
tortaboy is online now   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:13 PM   #7
caliking
is One Chatty Farker

 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

Great cook bro! That last pic seals the deal
__________________
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE | sbge | mini bge
caliking is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:41 PM   #8
pinkelephant
Full Fledged Farker
 
Join Date: 12-23-10
Location: Mode, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
Interesting.....

Are your briskets just as falling apart when you don't do the rinse off method?
my 2nd brisket and first packer.
not sure
__________________
It's all about the smoke... Allen
pinkelephant is offline   Reply With Quote


Unread 11-11-2011, 01:52 PM   #9
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

That totally rocks!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 01:58 PM   #10
likeadeere
is one Smokin' Farker
 
Join Date: 12-17-09
Location: Mesa, Wa
Downloads: 0
Uploads: 0
Default

wow that looks awesome! Great job. Cool knife too
__________________
Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen
likeadeere is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 02:03 PM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Looks excellent!!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 02:14 PM   #12
Black Dog BBQ
is one Smokin' Farker
 
Join Date: 11-15-10
Location: Burkburnett, TX
Downloads: 0
Uploads: 0
Default

It certainly looks tender and juicy! Nice job!
__________________
BDBBQ
N. Texas
Horizon Offset Stick Burner
(2) UDS
Jenair Gasser
Black Dog BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 02:57 PM   #13
AustinKnight
is One Chatty Farker

 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default

LOL good looking brisket bud nice and juicy from the pic's brotha, I loved seeing the lil native Tex-an as your harsh critic THx for sharing
__________________
|HOOK'EM UDS|MINI UDS|22.5 WEBER PERF|B&B|OAK & PECAN|DIGIQ|TW8060|THERMAPEN ORANGE|Char-Griller Akorn|Thin Blue Smokery|
AustinKnight is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 03:05 PM   #14
bignburlyman
is one Smokin' Farker

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

That was a great looking brisket! Good job. Just wondering though, by the look of the pictures did you slice with the grain of the flat?
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075

Family: Where Life Begins, and Love Never Ends.

bignburlyman is offline   Reply With Quote


Thanks from:--->
Unread 11-11-2011, 05:25 PM   #15
pinkelephant
Full Fledged Farker
 
Join Date: 12-23-10
Location: Mode, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bignburlyman View Post
That was a great looking brisket! Good job. Just wondering though, by the look of the pictures did you slice with the grain of the flat?
couldn't tell on the first cut, but it was tender enough it didn't matter.
__________________
It's all about the smoke... Allen
pinkelephant is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
This Weekend - PP, HOH, UDS, Sliders pinkelephant Q-talk 23 10-04-2011 06:21 PM
Leftover brisket= Awesome. (dinner pic) wormdrink67 Q-talk 9 04-06-2011 06:46 PM
Awesome turkey cooking idea or duh!!! ? AUradar Q-talk 11 11-22-2010 02:03 PM
Another smoking pepper question ( on the most awesome cooking tool ever the weber kettle ) Derek Q-talk 0 05-17-2010 07:06 PM
Awesome Brisket UNTSIG Q-talk 23 09-29-2009 07:28 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:33 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.