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 01-28-2012, 08:07 PM   #1
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Downloads: 0
Uploads: 0
Default First Hot N Fast Brisket

Story is my buddy's father in law is a "meat man". Hes the head honcho at a grocery store in the meat department for his whole life. So when I tell him I cant find any decent packers he says he'll see if his father in law can get something. I said, ok...I want a choice or better CAB packer brisket (point and flat) 14-20 pounds. Two days later, "he brought over your brisket".

What is it? A standard 7 pound flat cut. Thing is I never really messed with whole flat cuts and it was IBP choice. So hell, figure Ill cook it up today, but because of time constraints Ill do my first HH brisket.

Went with the 22.5" WSM with blue K and my IQue110. It was impossible to maintain 350!! Either it would run around 300 or if I cracked the lid or door it would spike 375+. Either way I fought it all day but had nothing better to do Let it get a few hours in smoke than foiled it up for a few more hours. Had someone drop off a cord of wood, by the time he left I checked the brisket and it was LIKE BUTTA, but around 205 O well, let it rest for a bit in a cooler and cut it up.

It was actually mighty tastey Some of the best flat meat ive had

Figure 205 is high but with the high heat cook you normally take it kinda higher anyway? Either way, heres some pron! Sorry for the long post, that Knob Creek is catching up to me











****Yeah Ive been killin it with smoke rings lately (boast mod)
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Unread 01-28-2012, 08:14 PM   #2
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
Default

Looks fantastic. Definitely a killer smoke ring!
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Unread 01-28-2012, 08:15 PM   #3
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Downloads: 0
Uploads: 0
Default

The brisket looks pretty good ........ nice smoke ring .....
Big Bears BBQ is offline   Reply With Quote


Unread 01-28-2012, 08:21 PM   #4
Limp Brisket
Full Fledged Farker
 
Join Date: 07-20-09
Location: Native Texan
Downloads: 0
Uploads: 0
Default

Chalk up another hh convert!
__________________
Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team
Limp Brisket is offline   Reply With Quote


Unread 01-28-2012, 08:26 PM   #5
bigabyte
somebody shut me the fark up.

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

Looks mighty good!
__________________
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


Unread 01-28-2012, 08:29 PM   #6
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

I'd recommend doing HH at 325f so you never burn a rub with sugar. Unless it's windy out, my IQue will hold that temp.
Vision is offline   Reply With Quote


Unread 01-28-2012, 08:34 PM   #7
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Downloads: 0
Uploads: 0
Default

solid nice job
Contracted Cookers is offline   Reply With Quote


Unread 01-28-2012, 08:51 PM   #8
Caseyjoenz
On the road to being a farker
 
Caseyjoenz's Avatar
 
Join Date: 12-09-07
Location: Pewaukee, WI
Downloads: 0
Uploads: 0
Default

Very nice!
__________________
The Dude: Yeah, well. The Dude abides.

Medium Spicewine
3 WSMs

www.smokincaboose.com
Caseyjoenz is offline   Reply With Quote


Unread 01-28-2012, 09:15 PM   #9
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Nice job!
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 01-28-2012, 09:41 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Nicely done
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 01-28-2012, 09:48 PM   #11
lcbateman3
is One Chatty Farker

 
lcbateman3's Avatar
 
Join Date: 02-24-10
Location: Jonesborough, TN
Downloads: 1
Uploads: 0
Default

One day I will try H&F.....
__________________
--Lionel

You only fail if you do not try.
lcbateman3 is offline   Reply With Quote


Unread 01-29-2012, 01:35 PM   #12
Brizz
On the road to being a farker
 
Join Date: 05-24-11
Location: Westwood, KS
Downloads: 0
Uploads: 0
Default

Uhhh, that looks perfect! And just think if you had some burnt ends to go with it
Brizz is offline   Reply With Quote


Reply

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 04:50 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