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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.


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Unread 11-30-2011, 11:12 AM   #1
landarc
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Default How to: mess up a brisket

So, as I mentioned in my rib thread, I decided to cook up some meat in a simple, straight forward process to end up with some nice smoked meat. Naturally, I couldn't just do the brisket fat cap down, in a UDS, nooo, that would be too simple.

I decided to put the brisket on a sheet of aluminum foil. I don't know why, I don't know what I expected. I know that I did not expect the fat cap and rub to burn onto the foil such that I had to cut the cap off of the meat to release the foil. I know that I DID NOT EXPECT THAT! Farking Fat Briquette Mod! I don't know what I was thinking, I have cooked briskets in a UDS before, I have cooked many briskets, not all good, but, none on a dry piece of foil. GAH!

So, here is the shot of the aformentioned brisket/fat briqeuttes/foil fused to it's cap hunk of meat. So not happy with that idea.


If you can look, you can see the carbon glue I used to adhere the meat to the foil. I am so clever. I did go ahead and salvage the mess, and it turned out to be delicious and looked fine once the foil was surgically excised.


And a couple of smoker shots, cause they turned out pretty good.


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Unread 11-30-2011, 11:26 AM   #2
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I thought you was my Brother.....

Too bad about the brisky Onii-Chan!
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Unread 11-30-2011, 11:28 AM   #3
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It ain't got to be pretty, just be tasty. I'm easy to please. :)
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Unread 11-30-2011, 11:29 AM   #4
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Haha well you WERE in the zone!

We all get those "what the heck was I thinkin" moments.
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Unread 11-30-2011, 11:32 AM   #5
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I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?
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Unread 11-30-2011, 11:34 AM   #6
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This was definitely a time that foil was not your friend....

The Brisket does look tasty though!!!
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Unread 11-30-2011, 11:41 AM   #7
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That's too funny ... only because it sounds like something I would do

At least the food was salvagable
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Unread 11-30-2011, 11:43 AM   #8
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Quote:
Originally Posted by gtr View Post
I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?
I highly suggest you do your next brisket with the shiny side in, dull side out, not wait, the dull side is non stick, so it goes in.


I foresee a very flavorful chili in my future
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Unread 11-30-2011, 11:49 AM   #9
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All and all, mighty fine looking brisket . We are heading down to Paso Robles with the RV to meet up with some friends and do some wine tasting. I mention this because they all want BBQ, so guess what I'm cookin, that's correct, ribs and brisket, but I will for sure stay away from your new found foil and trim method .
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Unread 11-30-2011, 11:51 AM   #10
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No biggie Bob (I HOPE that's not what she said ;) )

Go back to what works, and we'll not mention this again.

I still think you're the best cook on the site... just know you're human, that's all.
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Unread 11-30-2011, 12:31 PM   #11
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Why in gods name did u go fat up? :)
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Unread 11-30-2011, 12:34 PM   #12
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Huh? no, I went fat cap down, on foil. I have no excuses.
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Unread 11-30-2011, 12:39 PM   #13
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Don't worry it happens. Just not to anyone I know............. jk I'd still hit a brisket sammie
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Unread 11-30-2011, 12:43 PM   #14
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I've had worse ideas, and at least you wound up with some tasty brisket!
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Unread 11-30-2011, 12:46 PM   #15
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Damn briskets, nothing but trouble I tell ya
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