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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 10-05-2012, 08:57 PM   #31
landarc
somebody shut me the fark up.

 
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Boshizzle, you leave that little bit of silverskin on? I have been taking it off, and I think it improves the cook. You also left off a step on your meat there, the fork raking of the meat.

I just can't give up the fat cap.
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Unread 10-06-2012, 09:58 AM   #32
TurboDog
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Mine hit the drum at 630 am 215 degrees , thin blue smoke. At 730 I cranked the heat to about 300. It has been fluctuating between 295 and 325 since then. It sure is spewing a lot of juice , I have a clay saucer as a diffuser and it probably has 1/2" of liquid in it that dripped out of the brisket in only 3 hours. It kind of makes me wish I had used a pan or something on my second grate to collect the drippings.
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Unread 10-06-2012, 03:00 PM   #33
landarc
somebody shut me the fark up.

 
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Yes, that is not a bad idea. Next time.
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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..."
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Unread 10-08-2012, 01:31 AM   #34
cafolla1
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thanks for all the tips guys, the wsm is coming up to temp now (at 2.30 am), full of stubbs charcoal,apple, and peach. the brisket is seasoned with garlic powder salt, pepper, and a little bit of low sodium montreal steak and will be on the wsm soon.. pron later today
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Unread 10-08-2012, 08:19 AM   #35
NickTheGreat
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Good luck!
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Unread 10-09-2012, 08:02 PM   #36
LittleDick'sBBQ
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Quote:
Originally Posted by thaifighter06 View Post
...[t]hat and foil after you have a good bark.
Pardon my squirrely ignorance, but how does one know one has "good bark??"

Thanks,
Little Dick
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Unread 10-10-2012, 08:35 AM   #37
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Quote:
Originally Posted by LittleDick'sBBQ View Post
Pardon my squirrely ignorance, but how does one know one has "good bark??"

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Little Dick
Does your bark taste good? Dark and flavorful, crispy but not too chewy. You just *know* if you have good bark . . .
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