Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 10-09-2012, 06:49 AM   #16
is One Chatty Farker
NickTheGreat's Avatar
Join Date: 05-08-12
Location: Iowa

Brisket is still my favorite to do. Do it simple, and everyone will be amazed by the "effort" you put in
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
NickTheGreat is offline   Reply With Quote

Old 10-09-2012, 10:13 AM   #17
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama

I have to admit, I was really pleased. The S&P&G worked out great. I just didnt have time to do burnt ends, but I will get to that soon. I think the hardest part of a brisket is the many different ways that people do it, and just being patient. I mean just look at this site, there are tons of methods, temps, woods, rubs, etc.... For a first timer it is very difficult to just pick a way and go with it.

I brew a lot of beer, so I took that approach. Make a beer that you like. Once you have that nailed you can start making changes. I took that approach.

I give the credit to you guys, and thank you for that. Next time I may try foil or paper at 165F and see what happens. Or I may just change the rub. Either way, I will make one change at a time and see the results. I have found from brewing if you make multiple changes, you cant pinpoint what made it better or worse.

Thanks again!

Haveuseen1? is offline   Reply With Quote

Old 10-09-2012, 10:22 AM   #18
is one Smokin' Farker
neuyawk's Avatar
Join Date: 03-15-12
Location: Flushing, Queens NYC

Very Nice!!
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC
neuyawk is offline   Reply With Quote

Old 10-09-2012, 01:45 PM   #19
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Congrats, looks great!
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 02:43 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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