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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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12-30-2011, 10:17 PM
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#1 |
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Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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My first brisket and burnt ends
Before smoking the new year's eve brisket, I decided to do a practice run.
 
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Just a guy who smells like a campfire and a couple of WSMs |
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12-30-2011, 10:19 PM
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#2 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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well then, that sure looks good for a 1st try.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-30-2011, 10:19 PM
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#3 |
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is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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Looks great!
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Stumps Clone  "RAINMAKER"Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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12-30-2011, 10:19 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks like you got it my man!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...  (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-30-2011, 10:22 PM
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#6 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Your a natural
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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12-30-2011, 10:41 PM
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#7 | |
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Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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Quote:
http://www.virtualweberbullet.com/brisket2.html and followed the author's instructions. 1/8 cup salt 1/8 cup black pepper 1/8 cup paprika 1 TBSP granulated garlic 1 tsp dry mustard A slight deviation from the Gary Wiviott methods I've clinged to thus far, but I am pleased with the results. I had to slice thick to keep it from falling apart when you pick it up. I loaded the WSM with 3/4 of the chamber full of unlit lump charcoal then added a full Weber chimney full of glowing coals. I did my best to keep temps between 225-250 by adjusting vents, adding charcoal and gapping the door as needed. For the most part, I just watched the remote gauge and left it alone. The WSM doesn't need much attention; I added water once and charcoal twice. I mopped it with a 3:1 mix of apple juice and peanut oil at the 5 and 7.5 hour marks. I pulled the flat off when it reached 188* and foiled/toweled it for 30 minutes before slicing. I put the point back on for an additional 4 hours then cut it into burnt end chunks. I sauced/foiled them for the last 20 min. I'll do pretty much the same thing for tomorrow's cook, but I'll need twice as much meat and some MOINK to feed that crowd. Oh, and I also tossed in 4 baking potatoes between two of the 3-hour checkpoints for fun. We had those with dinner. No pics, the kids wolfed them down. Butter, salt, pepper, foil. 3hrs @ 225, left in foil for 30 min afterwards. Again, nothing special.
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Just a guy who smells like a campfire and a couple of WSMs |
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12-30-2011, 11:02 PM
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#8 |
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Full Fledged Farker
Join Date: 12-20-11
Location: SE, Minnesota
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Looks terrific!
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12-30-2011, 11:11 PM
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#9 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like you nailed it!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer 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 Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-30-2011, 11:14 PM
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#10 |
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is One Chatty Farker
 Join Date: 05-17-09
Location: Summerville, SC
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Looks like your ready to go!
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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12-30-2011, 11:20 PM
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#11 |
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Quintessential Chatty Farker
 Join Date: 11-13-11
Location: york, pa
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Looks perfect!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
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12-31-2011, 01:11 AM
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#12 |
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somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Yup, he nailed it!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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12-31-2011, 03:03 AM
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#13 |
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Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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looks like a successful test run right there.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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12-31-2011, 05:19 AM
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#14 |
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Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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That is an excellent looking brisket.
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[COLOR=Blue] [COLOR=Black][B][I]Ken Ihrer[/I][/B] 12ft competition trailer Jambo 48 "Bo Diddley" heavily modified SnP "Chickenator" [COLOR=Red]Red[COLOR=Black] and [COLOR=Blue]Blue[COLOR=Black] Super fast [/COLOR][/COLOR]Thermapens[/COLOR][/COLOR] [/COLOR][/COLOR] |
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12-31-2011, 05:33 AM
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#15 |
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On the road to being a farker
Join Date: 12-25-11
Location: Sparks, NV
Name/Nickname : Scottjames84
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Ive never had brisket before; that looks extremely Delicious.
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