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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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10-08-2012, 03:28 PM
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#1 |
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Knows what a fatty is.
Join Date: 08-10-12
Location: North Alabama
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Well I cooked a Brisket!
Bought a 13# Packer from Sams. Choice/Angus. Price was 2.58 per pound. Since this was my first brisket I thought I would start off simple and go from there in the future.
I trimmmed it, rubbed it with salt, pepper, garlic powder and let it sit in the fridge until 1030pm. Lit the Kamado Joe at 1030, using Royal Oak lump, and pecan chunks for smoke. Added my Auber controller at 1100pm set to 240f. At 1130 added the brisket, using my maverick thermometer to mointor the meat temp. Didnt open it back up until noon to take a peek. At 230pm the brisket was 200F and done. Probed like butter. I had started checking at 192F. I wrapped it in foil and towels and then placed into a cooler until 530pm. It was fantastic. I saved the point to use in chili this week. This site is a wealth of information, and thanks! |
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10-08-2012, 03:37 PM
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#2 |
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is one Smokin' Farker
  
Join Date: 02-07-12
Location: Springfield, MO
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Not bad, sir. How'd you like the s&p w/g rub?
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* XL BGE *Charbroil offset (cheapo) and a *project in the making 6' long x 28" diameter offset <<<Take a look! |
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10-08-2012, 03:37 PM
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#3 |
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is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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Good job! Brisket is my favorite BBQ, and that one looks good enough to eat...
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10-08-2012, 03:43 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Nice cook, I actually think putting the point in chili is a waste. I prefer sliced point to flat. Still, a good cook.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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10-08-2012, 04:08 PM
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#5 |
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Babbling Farker
  
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
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Mighty Fine! It's hard to find a good choice packer around here without a hunt.
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Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns 
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10-08-2012, 05:22 PM
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#6 |
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Take a breath!
Join Date: 04-05-12
Location: Escondido, CA
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Looks like you nailed it. Mighty fine looking.
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10-08-2012, 05:26 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Looks delicious! Hope you take pics of the chili when you make it.
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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/ |
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10-08-2012, 05:58 PM
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#8 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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Looks good to me it aint rocket science is it.
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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10-08-2012, 06:30 PM
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#9 |
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is one Smokin' Farker
 
Join Date: 04-09-12
Location: Madrid, NY
Downloads: 1
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Great job. Love me some brisket
Have fun and happy smoking BBQ UP
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LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru |
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10-08-2012, 07:04 PM
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#10 |
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Full Fledged Farker
Join Date: 12-31-11
Location: Center Point, Iowa
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Looks good! I'll have a helping please.
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10-08-2012, 09:00 PM
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#11 |
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is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Looks great!
I've been hankering for a brisket. I'm gonna try to get one on the smoker this weekend.
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Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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10-08-2012, 09:14 PM
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#12 |
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is one Smokin' Farker
Join Date: 03-14-05
Location: N. Little Rock and Hot Springs, Arkansas
Downloads: 0
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Point!, in chili!!
 Dude, Burnt Ends!!!!!
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Joe |
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10-08-2012, 10:54 PM
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#13 |
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On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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KISS a brisket and it'll love you back
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Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc. |
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10-08-2012, 11:09 PM
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#14 |
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is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Bravo! There's a lesson to be learned for me - KISS and don't peek! Looks great.
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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 |
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10-08-2012, 11:16 PM
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#15 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA
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Very good job on that 1st briskie.
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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