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| 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. |
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04-21-2013, 09:37 PM
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#1 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
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I cooked a brisket...
It's been about 10 months since I've cooked a brisket.
I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.   The fat cap was also pretty thick in some areas...  It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...  I put it into the FEC-100 at 6:00am...  Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...  It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans  ). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box... It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.
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"Ron Rico, Boss. You can call me Captain Ron..." 2018 Chicago Area Mid-Summer Picnic!!! The Naked Fatty! 4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven |
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04-21-2013, 09:43 PM
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#2 |
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is one Smokin' Farker
  Join Date: 04-16-13
Location: here
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I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good! |
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04-21-2013, 09:44 PM
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#3 |
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is Blowin Smoke!
 
Join Date: 02-02-13
Location: Springfield, IL
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Very nice, looks tasty!
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-Mike- (Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere |
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04-21-2013, 09:53 PM
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#4 | |
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Moderator
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
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Quote:
I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.
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"Ron Rico, Boss. You can call me Captain Ron..." 2018 Chicago Area Mid-Summer Picnic!!! The Naked Fatty! 4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven |
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04-21-2013, 09:54 PM
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#5 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Looks beautiful, Ron!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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04-21-2013, 10:40 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Nice looking Brisky Ron! That thing sure was ugly out of the cryo.....
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XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) http://www.amlwoodart.com |
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04-21-2013, 10:43 PM
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#7 |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark!
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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04-21-2013, 10:50 PM
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#8 |
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Knows what a fatty is.
Join Date: 03-27-13
Location: San Antonio, Texas
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Looks great, nice work Ron.
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04-21-2013, 10:54 PM
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#9 |
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Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here.
That looks great Ron! I'd hit it! Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-21-2013, 11:05 PM
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#10 |
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Babbling Farker
Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Where is the Pickle?
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Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award "Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO Member KCBS, FBA, CBJ, and Founder French Bbq Association [url]www.kcbs.fr[/url] |
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04-21-2013, 11:07 PM
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#11 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Sure looks like it turned out well Ron.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-21-2013, 11:24 PM
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#12 |
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is One Chatty Farker
Join Date: 04-09-12
Location: South of the Fulda gap
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Looks good Ron, i need to do another one myself.
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A bunch of Webers, a UDS and a Happy Cooker! |
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04-21-2013, 11:47 PM
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#13 |
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somebody shut me the fark up.
  Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Way to make that come back Captain Ron. Nice cook
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-21-2013, 11:50 PM
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#14 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Ron you just convinced me to do one too....
 That looks awesome!Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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04-21-2013, 11:52 PM
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#15 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Ten months? To the Penalty Box wi' ya!
Drop that brisky off if you pass by, eh? Beauty!
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Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black Thermapen, red backlit Thermapen Certified KCBS BBQ Judge Missin' KC... |
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