喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-23-2013, 12:36 PM   #1
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default 2nd attempt at over night brisket

Been lurking for a few months decided to join in the fun.
A little back ground. I got my first smoker this past summer(18.5 WSM) and have been enjoying it ever since. I think I enjoy the whole process of preparing and smoking/drinking then the eating. I enjoy the getting friends and family around to eat what I have cooked.
My experience has been a handful of butts. And it took me till the 3rd one till I got it to the point where I would feel comfortable enviting people over. Pork ribs I've done 3 times and they have improved but still just not there. But I think it was mostly due to time constraints and people looking at me like they are dying of starvation. So a little patients next time and I think my pork ribs will be damn good.
This is now my 2nd whole packer that I have done. First one turned out pretty good. Actually much better then I hoped. I think I pulled it maybe a half hour to an hour too soon. Temp was 205 and probed like budda in the point but the flat was just not quite there. Was worried about the high IT temp so I pulled it. Wrapped it in a faux cambro for 3+hours. A few days later I realized my thermometer was not calibrated and was about 10 degrees off. Lesson learned.
Tonight smoke is going to be very similar to my last attempt. With a few exceptions. Last time I used a homemade rub wich i just didnt think added as much flavor as I'd liked so tonight I'm using a base of Montreal steak seasoning and then adding some brown sugar and cayanne pepper.

Made an injection with some low sodium beef broth and Montreal steak seasoning. Got all this done around 1 this afternoon and will let it sit till in fridge till I start the smoke at around 3 am.
Il throw a few photos up from my iPhone of the prep work. And of coarse during and the finished product.
If there are any criticism I am open to hear any and all.
Thanks for reading and wish me luck.
kgressler is offline   Reply With Quote


Unread 02-23-2013, 01:23 PM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Good luck!

Don't worry about the point. Cook it until the flat is probe tender. There is enough fat in the point so it will be fine.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 02-23-2013, 01:34 PM   #3
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default

Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.
Attached Images
File Type: jpg image.jpg (66.1 KB, 375 views)

Last edited by kgressler; 02-23-2013 at 02:02 PM..
kgressler is offline   Reply With Quote


Unread 02-23-2013, 01:38 PM   #4
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default

Trimmed it up real nice like. Well over 2 lbs of fat.
Attached Images
File Type: jpg image.jpg (71.4 KB, 371 views)
kgressler is offline   Reply With Quote


Unread 02-23-2013, 01:40 PM   #5
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default

And here we go with the rub and injection. Wrapped it up tight and in the fridge it went. Will add some more rub right before I throw in on the WSM in the morning.
Attached Images
File Type: jpg image.jpg (96.7 KB, 371 views)
kgressler is offline   Reply With Quote


Unread 02-23-2013, 02:51 PM   #6
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Lookin' forward to seein' the finished product.
__________________
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.
code3rrt is offline   Reply With Quote


Unread 02-23-2013, 03:32 PM   #7
$billBBQ
On the road to being a farker

 
$billBBQ's Avatar
 
Join Date: 08-01-12
Location: Shrewsbury, MA
Downloads: 0
Uploads: 0
Default

Looks good - I agree with Ron cook the flat so it is tender, let it rest a bit then make burnt ends with the point. They are my fav part of a full packer.
__________________
Rub This! BBQ -- humphrey's Down East, UDS, Weber Creator of Slather This BBQ sauce
$billBBQ is offline   Reply With Quote


Unread 02-23-2013, 04:47 PM   #8
KotaChuk678
On the road to being a farker
 
Join Date: 01-28-13
Location: White Plains, N.Y.
Downloads: 0
Uploads: 0
Default

Keep us posted!
__________________
bandera owner
KotaChuk678 is offline   Reply With Quote


Unread 02-24-2013, 03:26 AM   #9
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default

It's mighty cold this morning. 17 degrees little to no wind but its down right chilly out. Took awhile to get it up to temp. Normally within 20 minutes its set and ready to go but this cold has made it tough. Filled the 18.5 WSM as full ad I could and used 3/4 full of coals in the starter.
Using some white oak and a little apple I had laying around.
Gonna try and get some more sleep if its possible should be close to wrapping around 9 or so in the morning.
Attached Images
File Type: jpg image.jpg (60.8 KB, 301 views)
kgressler is offline   Reply With Quote


Unread 02-24-2013, 07:49 AM   #10
kgressler
Is lookin for wood to cook with.
 
Join Date: 12-06-12
Location: Maryville IL
Downloads: 0
Uploads: 0
Default

I'm about 5 hours in right now took temperature in a few spots. To see where I'm at and it's between 155 and 162.
Woke up with my pit temp around 275 a little higher then I want so I closed the vents a little more. Cooking a little faster then I though but I'm sure the stall isn't far off. Will wait another hour and then wrap it.
Attached Images
File Type: jpg image.jpg (103.2 KB, 292 views)
kgressler is offline   Reply With Quote


Unread 02-24-2013, 07:54 AM   #11
Oldbob
is One Chatty Farker

 
Oldbob's Avatar
 
Join Date: 08-24-06
Location: Kokomo,Indiana
Downloads: 0
Uploads: 0
Default

Looks Great so far !!
__________________
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


Unread 02-24-2013, 08:32 AM   #12
bmonkman
Full Fledged Farker
 
Join Date: 08-04-12
Location: Mechanicsburg, PA
Downloads: 0
Uploads: 0
Default

Looking forward to seeing the final product. Like what I am seeing so far.
__________________
Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]
bmonkman is offline   Reply With Quote


Unread 02-24-2013, 08:55 AM   #13
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 02-24-2013, 08:56 AM   #14
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

Looks great but move that smoker away from the wall a bit. Safety first!
Skidder is offline   Reply With Quote


Unread 02-24-2013, 08:58 AM   #15
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhh yummy
Pitmaster T 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

Loading



All times are GMT -5. The time now is 04:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.