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 03-07-2014, 02:49 PM   #1
dozer996
Found some matches.
 
Join Date: 10-16-13
Location: Rockford
Downloads: 0
Uploads: 0
Default Brisket - Central Texas Style

So I just got my vasectomy done yesterday and have been cooped up with a bag of cold peas on my boys...time to start thinking about my Brisket cook on Saturday.

I bought a Prime 12 pound Brisket from Pat LeFrieda Meats, delivered today with ice packs, super cold...into the fridge it goes. One question about this cut, the marbling is outstanding but the flat side doesn't really have a fat cap to it. Question, for the future, I want to have that 1/4" fat cap right? I'll deal with this one as it cost me an arm and a leg but just wanted to know. I can't get any full briskets around here...all the butchers won't order or can't order Prime cuts for me.

I bought some Post Oak Chunks...those were delivered today.

I overnighted some 16 mesh Black Pepper and some Butcher Paper...so I'm ready to rock and roll with the Bludawg Brisket instructions on my Big Joe Kamado Joe.

Kamado owners, how much oak chunks would you put into the fire box?

I'll start posting some pictures tomorrow!!! Can't wait, and my wife can't wait...she just got back from Austin and wants to see what I can do. She had some La Barbecue and Rudy's while she was down there and fell in love with the taste.
dozer996 is offline   Reply With Quote


Unread 03-07-2014, 03:05 PM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Take a look at Bigabyte's brisket tutorial...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

One side of the brisket should have a full fat cap and the flat on the other side should be free of much fat. The fat cap should be around 1/4", but it's not that critical.

In my Large Big Green Egg I use three or four fist sized chunks, spaced around the fire box so that they burn at different times in the cook.
__________________
"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 online now   Reply With Quote


Unread 03-07-2014, 03:11 PM   #3
Jayson
Knows what a fatty is.
 
Jayson's Avatar
 
Join Date: 01-25-14
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

I use 3 or 4 chunks of wood on outside edge of my Kamado. I don't trim my brisket before the cook. I do some cross hatch scores in the fat and cook fat side up. I know this goes against what a lot of people do. I learned to cook BBQ from some old German cowboys in Austin.
Jayson is offline   Reply With Quote


Unread 03-07-2014, 03:20 PM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Sorry your a Bull in name only I use 4-5 man fist sized chunks in the UDS or 1 split about 3 X 8 of mesquite
__________________
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


Thanks from:--->
Unread 03-07-2014, 03:21 PM   #5
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

Good luck! And make sure you keep 'em cold!
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is online now   Reply With Quote


Unread 03-07-2014, 03:31 PM   #6
dozer996
Found some matches.
 
Join Date: 10-16-13
Location: Rockford
Downloads: 0
Uploads: 0
Default

Thanks for the quick feedback everyone. 4 chunks of post oak it is with some Royal oak Lump to start it off.

Can't wait, I'll post pictures tomorrow.
dozer996 is offline   Reply With Quote


Unread 03-07-2014, 03:42 PM   #7
dwfisk
Babbling Farker

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

Quote:
Originally Posted by dozer996 View Post
I'll post pictures tomorrow.
Just the brisket please, this is QTalk
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x40" 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 03-07-2014, 04:18 PM   #8
AlwaysSmokey
On the road to being a farker

 
AlwaysSmokey's Avatar
 
Join Date: 02-10-14
Location: Smithville Tx
Downloads: 0
Uploads: 0
Default

central texas style... perfect.

s+p,.... no wrapping until she gets pulled to go cambro for a few hours

oh,... and sorry about your junk.
__________________
---------It ain't burn't
AlwaysSmokey is offline   Reply With Quote


Unread 03-07-2014, 04:27 PM   #9
HOGIE
Knows what a fatty is.
 
Join Date: 03-05-14
Location: Glendale Heights IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chicagokp View Post
Good luck! And make sure you keep 'em cold!
The beers, or his nuggets?
__________________
Takin a swig while mind'n my rig!
HOGIE is offline   Reply With Quote


Unread 03-07-2014, 04:29 PM   #10
dozer996
Found some matches.
 
Join Date: 10-16-13
Location: Rockford
Downloads: 0
Uploads: 0
Default

that is funny, no swollen pictures just moist Brisket
dozer996 is offline   Reply With Quote


Unread 03-07-2014, 04:31 PM   #11
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Downloads: 0
Uploads: 0
Default

TMI.

Good luck, in all your endeavors.
__________________
1 x UDS, 2 x 22.5" Weber kettle, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.
smokainmuskoka 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 08:32 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.