ブタ
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 08-18-2013, 09:22 AM   #16
NeilH
Full Fledged Farker
 
Join Date: 01-13-13
Location: Wilmington, NC
Downloads: 0
Uploads: 0
Default

Wow, looks good. Nice job.
NeilH is offline   Reply With Quote


Unread 08-18-2013, 10:28 AM   #17
JackandStacey
Is lookin for wood to cook with.
 
Join Date: 06-23-13
Location: Norwood, Pa
Downloads: 0
Uploads: 0
Default

I was very happy to wake up to a drum full of meat sitting at 228 degrees. Just took my first look at it since last night and darn is she pretty. The probe is sliding in like butter except for the thickest section. I know you all say ditch the thermo but I got a little nervous so I checked temp. 192 so I think I'm doing alright. Sorry no pics this time, didn't want to leave the lid open too long.
JackandStacey is offline   Reply With Quote


Unread 08-18-2013, 11:12 AM   #18
JackandStacey
Is lookin for wood to cook with.
 
Join Date: 06-23-13
Location: Norwood, Pa
Downloads: 0
Uploads: 0
Default

Edit, that was a text to someone that I posted here somehow.
JackandStacey is offline   Reply With Quote


Unread 08-18-2013, 11:16 AM   #19
wbroadway
Got rid of the matchlight.
 
Join Date: 08-17-13
Location: Escondido, CA
Downloads: 0
Uploads: 0
Default

Looking great, mate.
wbroadway is offline   Reply With Quote


Unread 08-18-2013, 11:37 AM   #20
charrederhead
is One Chatty Farker
 
Join Date: 06-29-12
Location: Thomaston, CT
Downloads: 0
Uploads: 0
Default

I'm w/ ya, Jack.

Put my very own first brisket (10# packer) on the offset at 10:30 this morning.

Good luck!
__________________
cimarron o/s, blk&grn ssp, blu mt, red & brn daisies, sjp, wsm, ga, 26.75, 2010 plt
charrederhead is offline   Reply With Quote


Unread 08-18-2013, 12:30 PM   #21
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Walk her to the finish line, bro. You got this.
__________________
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...
Arlin_MacRae is offline   Reply With Quote


Unread 08-18-2013, 02:05 PM   #22
itsymbal
Got rid of the matchlight.
 
Join Date: 06-13-12
Location: Arlington, MA
Downloads: 0
Uploads: 0
Default Foiling was key for me

Couldn't figure out why the temp wasn't going up. Then I read up on it - turns out foiling was absolute key. Without it the brisket just wasn't going up in temp for hours. I think you will be just fine.
itsymbal is offline   Reply With Quote


Unread 08-18-2013, 02:07 PM   #23
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

Lets see it.
SmittyJonz is offline   Reply With Quote


Unread 08-18-2013, 02:53 PM   #24
JackandStacey
Is lookin for wood to cook with.
 
Join Date: 06-23-13
Location: Norwood, Pa
Downloads: 0
Uploads: 0
Default






Well guys I think I did it. Can't wait to slice into it. It's resting in the cooler now. I figured since I'm on a roll trying new things, why not some ABT's. I did about a dozen with pineapple and a dozen without. Next up is smoked peaches with walnuts and goat cheese.
JackandStacey is offline   Reply With Quote


Unread 08-18-2013, 03:13 PM   #25
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by aawa View Post

Let it vent for 20mins then wrap or pan it up and let it rest for a couple hours.
The initial vent. Does that mean "let it sit" before foiling?

Looking good, Jack!
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 08-18-2013, 03:15 PM   #26
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

To quote Cris Berman: HE......MIGHT........GO........ALL.......THE...... ...WAY!!!!!
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Thanks from:--->
Unread 08-18-2013, 04:59 PM   #27
JackandStacey
Is lookin for wood to cook with.
 
Join Date: 06-23-13
Location: Norwood, Pa
Downloads: 0
Uploads: 0
Default

Okay sliced up and ready to serve. Better than I expected but not as good as I hoped.
JackandStacey is offline   Reply With Quote


Unread 08-18-2013, 05:07 PM   #28
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Just a tad over done, but for your first one you got nothing to apologize for! It looks Dam good to me I'd eat the stew out of it. I would rather be a little over the line that fall short, no teeth needed tender beats I'd rather eat my saddle fender everyday.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 08-18-2013, 05:48 PM   #29
JackandStacey
Is lookin for wood to cook with.
 
Join Date: 06-23-13
Location: Norwood, Pa
Downloads: 0
Uploads: 0
Default

Thanks Blu. The thing was probing like butter everywhere but the thickest part. I let it go for another hour and still the same. I checked the IT and it was 207. Pulled it and set it in foil in the cooler to vent for about 15 min. Wrapped it foil and sealed it in the cooler for about 2 hours. Next time I'll be a better shopper when it comes to my brisket. Uniform thickness would have worked out a lot better for me. Thankfully the ABT's are filling us up so the family won't have to struggle through too much of my brisket. Now it's time to get these peaches going.

JackandStacey is offline   Reply With Quote


Unread 08-18-2013, 07:09 PM   #30
charrederhead
is One Chatty Farker
 
Join Date: 06-29-12
Location: Thomaston, CT
Downloads: 0
Uploads: 0
Default

Well done, imo.
__________________
cimarron o/s, blk&grn ssp, blu mt, red & brn daisies, sjp, wsm, ga, 26.75, 2010 plt
charrederhead is offline   Reply With Quote


Thanks from:--->
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 07:01 AM.


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.
no new posts