first brisket this weekend... tips anyone? - Page 3

landarc · 10-05-2012, 08:57 PM

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.

TurboDog · 10-06-2012, 09:58 AM

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.

landarc · 10-06-2012, 03:00 PM

Yes, that is not a bad idea. Next time.

cafolla1 · 10-08-2012, 01:31 AM

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

NickTheGreat · 10-08-2012, 08:19 AM

Good luck!

LittleDick'sBBQ · 10-09-2012, 08:02 PM

Quote:

Originally Posted by thaifighter06

...[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

NickTheGreat · 10-10-2012, 08:35 AM

Quote:

Originally Posted by LittleDick'sBBQ

Pardon my squirrely ignorance, but how does one know one has "good bark??"

Thanks,
Little Dick

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

10-05-2012, 08:57 PM	#31
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "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

10-06-2012, 09:58 AM	#32
TurboDog On the road to being a farker Join Date: 05-26-11 Location: Kentwood LA Downloads: 0 Uploads: 0	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. __________________ Mike Price

10-06-2012, 03:00 PM	#33
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yes, that is not a bad idea. Next time. __________________ "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

10-08-2012, 08:19 AM	#35
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Good luck! __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

10-08-2012, 01:31 AM	#34
cafolla1 Knows what a fatty is. Join Date: 07-31-11 Location: philadelphia pa Downloads: 0 Uploads: 0	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