喂我西摩
The BBQ BRETHREN FORUMS.  


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

Notices

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.


Reply
 
Thread Tools
Old 02-05-2013, 02:00 PM   #16
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Default

Looks really good!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Old 02-05-2013, 03:31 PM   #17
Smokeass
Knows what a fatty is.
 
Join Date: 08-12-12
Location: Eastland Texas
Default

Damn that looks good, and uniform!!
__________________
16' Homemade comp trailer, [FONT=Arial Black][COLOR=red]Pitmaker BBQ Safe[/COLOR][/FONT], Homemade offset patio smoker, 22" Weber Kettle, [COLOR=magenta]Proud owner of the ugliest UDS Ever aka. Frank.[/COLOR]
Smokeass is offline   Reply With Quote


Old 02-05-2013, 03:37 PM   #18
Oldbob
is One Chatty Farker

 
Oldbob's Avatar
 
Join Date: 08-24-06
Location: Kokomo,Indiana
Default

Looks Great,Nice and Juicy !! Good Job !!
__________________
Chargriller Akorn
Drum Smoker " Old Smokey " Work in Progress
Kingsford Premium Charcoal Grill
Weber Gasser Genesis Silver A
Pit Barrel Cooker
Maverick ET-732
VietNam Veteran US Navy
May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!
Oldbob is offline   Reply With Quote


Old 02-05-2013, 05:23 PM   #19
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

Looks good! I guess you cooked it on the Green Mountain pellet grill?

What flavor wood turds did you use?

What temp did you cook it at and for how long?

Did you foil?
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Old 02-05-2013, 05:28 PM   #20
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Dude! Beautiful and juice all over the cutting board. You should put these pics in the upcoming smoke ring throwdown!
dwfisk is online now   Reply With Quote


Old 02-05-2013, 06:17 PM   #21
sikmix
Is lookin for wood to cook with.
 
sikmix's Avatar
 
Join Date: 10-29-12
Location: henderson
Default

I used maple turds lol, cooked at 250, and I foiled when the rub set I think the temp was around 165 when I foiled. I pulled it at about 197 in the thickest part and 202 at the thinnest part. Then let rest for 30min then I put it in the cambro for about 2 hours.
__________________
Say Hello To My Little Smoker/GMG Jim Bowie/ Big Green Egg/ 27.5 Weber/ 22 WSM/
sikmix is offline   Reply With Quote


Old 02-05-2013, 06:17 PM   #22
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

Looks good to me!
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Old 02-05-2013, 09:01 PM   #23
Mason Dixon Bowhunta
Take a breath!
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Default

Looks darn good
__________________
ROMANS 8:28
Mason Dixon Bowhunta is offline   Reply With Quote


Old 02-05-2013, 09:16 PM   #24
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Default

Quote:
Originally Posted by sikmix View Post
it was ok, nice and tender just lacking flavor
Shoot looks like you nailed it. As for flavor, try salting your brisket. Give it a heavy coat of kosher salt, allow it to liquefy on top of the brisket on the tabletop for 1.5 hrs. Rinse lightly, pat dry, season as usual. Try putting some chipotle powder in your rub and don't foil till 180 or like alot of us texans, not at all. Good luck on your next one. Injecting is also good if you don't wanna salt your brisket.
jmoney7269 is offline   Reply With Quote


Old 02-05-2013, 09:24 PM   #25
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Mighty fine looking piece-a-meat there!
__________________
KC
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


Old 02-05-2013, 09:53 PM   #26
sikmix
Is lookin for wood to cook with.
 
sikmix's Avatar
 
Join Date: 10-29-12
Location: henderson
Default

Jmoney! Thx. This is great feedback. I have another practice run soon with a different brisket. I hope I get more ideas thx
__________________
Say Hello To My Little Smoker/GMG Jim Bowie/ Big Green Egg/ 27.5 Weber/ 22 WSM/
sikmix is offline   Reply With Quote


Old 02-05-2013, 09:59 PM   #27
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Default

I'd beat it up. I particularly like un seasoned meats. I like tasting only the smoke and original meat flavor.
Neonnblack is offline   Reply With Quote


Old 02-05-2013, 10:02 PM   #28
sikmix
Is lookin for wood to cook with.
 
sikmix's Avatar
 
Join Date: 10-29-12
Location: henderson
Default

Dude neonnblack! That's what I was going for but in the comps I'm getting beat up!
__________________
Say Hello To My Little Smoker/GMG Jim Bowie/ Big Green Egg/ 27.5 Weber/ 22 WSM/
sikmix is offline   Reply With Quote


Old 02-05-2013, 10:03 PM   #29
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Default

Silly seasoning based judges.
Neonnblack is offline   Reply With Quote


Old 02-06-2013, 08:40 AM   #30
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

IMHO - mo fat mo better!

Have you thought about cooking a packer and including burnt ends? That might help the score plus give you a chance to add more flavor.

I have never had good luck cooking just a flat in comps. I know some do well but I have not.
John Bowen 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


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 12:22 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