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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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05-18-2013, 09:54 PM | #1 |
Full Fledged Farker
Join Date: 02-08-12
Location: Katy, TX
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Brisket cook!
Wanted to make another brisket, so I picked up a tiny 9lb brisket. So cute when they're this small! :P
I seasoned this lil guy with 50/50 Kosher Salt and 16 mesh black pepper...and used oak for smoke. At 9 hours...looks so tiny on the large! lol This brisket has sealed the deal, i'm no longer going to cook 225 grid...going to go 260 on all my briskets from here on out. The flat was trailing the finished point by about 10 degrees and was tough. So, I decided to separate the point and I wrapped the flat and threw it back on till it was fork tender. The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers. The brisket was very floppy and had a nice thick flat which is also no different than how I select all my packers. Before I pulled the flat and threw it back on! None the less, the flavor was spot on and was a pretty good lil brisket! :) Served with beans and esquites. |
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Thanks from: ---> |
05-18-2013, 10:30 PM | #3 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Yes sir that looks good!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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Thanks from:---> |
05-19-2013, 09:02 AM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That 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] | |
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05-19-2013, 09:10 AM | #12 |
Is lookin for wood to cook with.
Join Date: 05-05-13
Location: Baltimore,MD
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Me want brisket right meow! Looks great!
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05-19-2013, 09:14 AM | #13 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Good looking meal
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05-19-2013, 09:17 AM | #14 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Beautiful plate, looks A-1 from here!
KC
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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: |
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05-19-2013, 10:09 AM | #15 |
Full Fledged Farker
Join Date: 02-08-12
Location: Katy, TX
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Thanks for the compliments guys! I know it doesn't really matter, but pretty excited about my smoke ring. Definitely the best I've gotten to date.
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