עָטִין
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 09-06-2013, 12:49 PM   #31
KaiserKrebs
Got Wood.
 
KaiserKrebs's Avatar
 
Join Date: 01-30-13
Location: Oxnard, California
Downloads: 0
Uploads: 0
Default

Awesome brisket cook! My Farking Costco and SAM's clubs do not carry full Farking packer briskets. I do not know why the fark they don't, I'm obviously not Farking happy about that, I have to get either selects from Smart and Final, or I can get Choice from Albertsons but pay more than I'd like to. Glad you were able to find what you needed, great cook!
KaiserKrebs is offline   Reply With Quote


Unread 09-06-2013, 02:26 PM   #32
bananablack
Full Fledged Farker
 
Join Date: 03-10-12
Location: Moore Oklahoma
Downloads: 0
Uploads: 0
Default

nice looking meat...that's also a nice price for prime
__________________
Party Gator
bananablack is offline   Reply With Quote


Unread 09-06-2013, 03:12 PM   #33
BASSER
Full Fledged Farker

 
BASSER's Avatar
 
Join Date: 08-04-13
Location: Dayton, Ohio
Downloads: 0
Uploads: 0
Default

Looks awesome. Thank you for posting such a detailed description and pictures. I've yet to smoke my first brisket but was wondering....Would the fact that the bottom of the flat having a thick layer of fat cause it not to get as tender. Or, would you just have to smoke it longer due the the insulating properties of the fat? Just wonderin'.
__________________
Rob

WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732
BASSER is offline   Reply With Quote


Unread 09-06-2013, 06:14 PM   #34
pc132
Got Wood.
 
Join Date: 08-20-12
Location: La Crescenta, CA
Downloads: 0
Uploads: 0
Default

I was thinking that exact thing, that the thick fat cap on the bottom may have contributed to the flat being not as tender. Next time I'm going to be more aggressive on trimming the fat off, erring on the side of trimming too much rather than too little.
pc132 is offline   Reply With Quote


Unread 09-06-2013, 08:41 PM   #35
BadInfBob
Found some matches.
 
BadInfBob's Avatar
 
Join Date: 08-04-13
Location: St Charles, IL
Downloads: 0
Uploads: 0
Default

Great job cooking the brisket and documenting your cook. Beautiful job all around.
__________________
KCBS Judge - BWS ExParty - Weber 22.5 --- Smokey, my friend, you are entering a world of pain
BadInfBob is offline   Reply With Quote


Unread 09-06-2013, 08:56 PM   #36
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BASSER View Post
Looks awesome. Thank you for posting such a detailed description and pictures. I've yet to smoke my first brisket but was wondering....Would the fact that the bottom of the flat having a thick layer of fat cause it not to get as tender. Or, would you just have to smoke it longer due the the insulating properties of the fat? Just wonderin'.
Quote:
Originally Posted by pc132 View Post
I was thinking that exact thing, that the thick fat cap on the bottom may have contributed to the flat being not as tender. Next time I'm going to be more aggressive on trimming the fat off, erring on the side of trimming too much rather than too little.
The "thick" layer of fat has virtually no impact on how tender that flat becomes, it is just a layer of fat that sits there. The difference between the tenderness of the flat compared to the point has everything to do with the structure of each muscle. The important thing to remember is that you need to cook each packer until it is probe tender in the thickest part of the flat, the point will be perfect don't worry about it at all.

As far as trimming, I do very little and I never trim anything from the fat cap. I only take out the hunk of fat separating the flat and point, that is mostly because it is easy to take out and it makes it simpler to separate them after cooking to make sure each gets sliced properly.
__________________
Ryan

The Beast: 500 Gallon Homemade Reverse Flow
http://www.bbq-brethren.com/forum/sh...d.php?t=187401
Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
speers90 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 07:15 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.