Another shot at brisket - Page 4

Dockman · 02-16-2013, 12:21 PM

Sorry for all the post but can only post 1 picture at a time from iPhone.

NickyG · 02-16-2013, 12:35 PM

Quote:

Originally Posted by Dockman

Figured what hell the smoker is going just as well throw on chicken and beans!

I think the same way, if the smoker is going, why not load it up? Have plenty of left overs!

Bbq Bubba · 02-16-2013, 12:43 PM

Looking good!

How bout skip the wrapping and go for some bark!

landarc · 02-16-2013, 01:01 PM

Looking good so far

bmonkman · 02-16-2013, 01:33 PM

I agree totally with what landarc said earleir in this thread. I have done brisket five tiems now and I kept it real simple at the beginning and added something on the next cook and then something else on the next and so on. I looked at it from the point of view that WHEN something goes wrong the less variables I had to sort through the easier it wold be for my to figure out what went wrong.

For example when I did my first one I used a simple salt and pepper rub and ran my pit at 275. The next time I changed the rub, still ran it at 275. The next time I added an injection, used the same rub and didn't worry abut the pit temp too much and made sure it probed like butter. My last cook was a disaster from a temperature control point of view but my wife said it was the best tasting brisket I have done to date.

Just keep it simple and slowly add levels of complexity as you gain experience. I am so far from being anything approaching an expert, but I do know what works for me.

Good luck and don't forget to have fun with this.

Brian

Dockman · 02-16-2013, 01:49 PM

I already wrapped it! Maybe I should unwrap when I pull beans and chicken what do you think? Can not smoke without have a few beers. Seemed like a good chance to show you 1 of my rc boats while photoing my beer.

Dockman · 02-16-2013, 05:58 PM

She is resting!

HankB · 02-16-2013, 06:17 PM

Quote:

Originally Posted by Dockman

She is resting!

By this point I would have trimmed a bit off one end to taste. Did you? Perhaps you have more self control.

Coincidentally, had some brisket for lunch (from the freezer.) Still good! I wish for the same results for you.

daninnewjersey · 02-16-2013, 06:21 PM

Quote:

Originally Posted by Dockman

Seemed like a good chance to show you 1 of my rc boats while photoing my beer.

NICE toy.....

Dockman · 02-16-2013, 08:26 PM

Brisket was very tender and not dried out. I personally was not to hip of the flavor but everyone else liked it. The beans were a big hit and chicken was pretty good. Overall was one of my better briskets but I would like to have more flavor to the interior of the meat. Thanks for all help.

02-16-2013, 12:43 PM	#48
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Looking good! How bout skip the wrapping and go for some bark! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-16-2013, 01:01 PM	#49
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looking good so far __________________ "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

02-16-2013, 01:33 PM	#50
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	I agree totally with what landarc said earleir in this thread. I have done brisket five tiems now and I kept it real simple at the beginning and added something on the next cook and then something else on the next and so on. I looked at it from the point of view that WHEN something goes wrong the less variables I had to sort through the easier it wold be for my to figure out what went wrong. For example when I did my first one I used a simple salt and pepper rub and ran my pit at 275. The next time I changed the rub, still ran it at 275. The next time I added an injection, used the same rub and didn't worry abut the pit temp too much and made sure it probed like butter. My last cook was a disaster from a temperature control point of view but my wife said it was the best tasting brisket I have done to date. Just keep it simple and slowly add levels of complexity as you gain experience. I am so far from being anything approaching an expert, but I do know what works for me. Good luck and don't forget to have fun with this. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???