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 12-19-2011, 10:52 PM   #1
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default Brisket - Texas Style BAR-B-Q

We're doing it wrong!

Who knew?

I picked up a 16lb brisket at one store and a 12lb at another. This was on the 12lber....




Hmmm...Cook it whole, leave fat cap on....ok. Let's take a look at this recipe on the back...











Never mind low & slow

Forget hot & fast




Texas Style BAR-B-Q is Slow & Fast!!

__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 12-19-2011, 11:00 PM   #2
Utah Jake
On the road to being a farker
 
Join Date: 05-14-09
Location: Salt Lake City, Utah
Downloads: 0
Uploads: 0
Default

I think this is a hoot, whod a thought?
So all you Texas guys, tell me what's up with this:
I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh?
Utah Jake is offline   Reply With Quote


Thanks from:--->
Unread 12-19-2011, 11:04 PM   #3
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Where do you get slow coals?
I'm gonna need those as I get older as I'm guessing they'll be easier to catch.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Unread 12-19-2011, 11:08 PM   #4
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

"You may want to vary this recipe with your own BAR-B-Q Skills."
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 12-19-2011, 11:11 PM   #5
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I guess those Texan's really DO know brisket
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Unread 12-19-2011, 11:19 PM   #6
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I'm pretty sure Kingsford briquettes are supposed to be slow burning. I guess you use those. I wish they would say if you are supposed to turn it clockwise or counterclockwise. I hope I don't mess it up.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Thanks from: --->
Unread 12-19-2011, 11:19 PM   #7
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

I'm so confused!



"Well.... excuuuuuuuuse, me" (Steve Matin mod)

__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from: --->
Unread 12-19-2011, 11:21 PM   #8
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Unread 12-19-2011, 11:29 PM   #9
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by gtr View Post
"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.
Have to make sure you hit the "170F for medium"
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Unread 12-19-2011, 11:32 PM   #10
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by gtr View Post
"For best results use a meat thermometer"

Does that mean as opposed to not using a therm at all or do they mean don't get that one from the medicine cabinet? That could go really wrong.
Don't think a rectal thermo goes that high....
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 12-20-2011, 12:19 AM   #11
AustinKnight
is One Chatty Farker

 
AustinKnight's Avatar
 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Utah Jake View Post
I think this is a hoot, whod a thought?
So all you Texas guys, tell me what's up with this:
I was cooking in a major contest when a Texas fellow stopped by to ask if I was cooking a #24 Brisket. I had no idea what he was talking about so he told me the best Briskets cooked in Texas had at least 2 inch fat cap, the bigger the better. Huh?
I think that Texan had to many bud lights, I cook 10- 15# whole briskets and don't really care to cook a 24#der ever. Supposedly the best brisket cooked in the USA are done right here in my city and they are all about 10-15# at Franklin s BBq As for the OPs post ya'll know that that's just marketed to people up north you wont find that on the shelf's here in Texas, and we do have vehicles we don't all ride horses
__________________
|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


Unread 12-20-2011, 12:36 AM   #12
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by SirPorkaLot View Post
They couldn't even pay real actors to pose for a picture with a smile. What does that tell you?
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Yoder Smokers 24" Firepit, Weber: 18.5" OT (L), SJG (AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT (L), Traeger Junior, ECB

Runner-up in the 2014 BBQ Brethren Beard Tussle . My Son won the 2014 "peach fuzz" category
IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Unread 12-20-2011, 07:26 AM   #13
KingRanch450
is one Smokin' Farker
 
Join Date: 12-15-11
Location: Rockwall, Tx
Downloads: 0
Uploads: 0
Default

Thats just embarassing! I don't think that would fly here in the Lone Star State!
KingRanch450 is offline   Reply With Quote


Unread 12-20-2011, 07:38 AM   #14
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by AustinKnight View Post
I think that Texan had to many bud lights, I cook 10- 15# whole briskets and don't really care to cook a 24#der ever. Supposedly the best brisket cooked in the USA are done right here in my city and they are all about 10-15# at Franklin s BBq As for the OPs post ya'll know that that's just marketed to people up north you wont find that on the shelf's here in Texas, and we do have vehicles we don't all ride horses

Funny, I live in Maine and haven't seen this on any shelves here either.
CarolinaQue is offline   Reply With Quote


Unread 12-20-2011, 07:52 AM   #15
southernstyle
is one Smokin' Farker
 
southernstyle's Avatar
 
Join Date: 08-26-11
Location: okeechobee, fl.
Downloads: 0
Uploads: 0
Default

slow and fest brisket cooked to a perfest 170 med is the bomb.
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
10 pound brisket from Sam's with Texas-Style BBQ Rub Pappy Q-talk 22 09-10-2011 11:05 AM
Texas Style SteevieG Q-talk 6 06-05-2010 06:16 PM
How To Smoke A Brisket-Texas Style MilitantSquatter Q-talk 38 02-28-2010 10:15 PM
socalwelder in Texas bar b que newbie hello all or is it yall socalwelder Cattle Call !!! 30 04-01-2009 09:28 AM

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 06:21 AM.


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.
no new posts