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 06-15-2008, 10:39 AM   #1
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default Brisket, has anyone ever

First off, Happy fathers day.

Has anyone else ever took and smoked a Brisket and cubed the whole thing for burnt ends. We did this for snacks to munch on this weekend.
Unless its a big brisket type dinner, Ya cant really cookem wrong this way!
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Unread 06-15-2008, 10:40 AM   #2
FatDaddy
is One Chatty Farker
 
FatDaddy's Avatar
 
Join Date: 04-04-06
Location: Wichita Falls, Tx
Downloads: 0
Uploads: 0
Default

I'm fixing to turn a whole brisket into brisket chili. That sounds delish... Never have to many burnt ends.
__________________
HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

FatDaddy is offline   Reply With Quote


Unread 06-15-2008, 11:45 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I've done it with a couple of large flats that were cooked to perfection. Well at least they were cooked to perfection until I tried to eat them. One ended up brisket chili and the other ended up burnt ends.

Salvaged them both this way.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 06-15-2008, 12:02 PM   #4
Vince RnQ
is one Smokin' Farker
 
Vince RnQ's Avatar
 
Join Date: 09-09-07
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

We decided to do something different with the brisket we cooked yesterday and, instead of slicing it as we would for a competition, we sliced it into 2 inch thick slices and then shredded it. No great innovation but it's a really nice change of pace and it will certainly stretch a brisket should you want to serve it at a party or for a catering job.
Vince RnQ is offline   Reply With Quote


Unread 06-15-2008, 06:17 PM   #5
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

Yep... burnt end sammies for everyone! My family and in-laws loved it!
When you cube the whole brisket, everyone gets a sammie..
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Unread 06-15-2008, 09:33 PM   #6
OSD
is One Chatty Farker
 
Join Date: 12-22-05
Location: St. Petersburg, Fl.
Downloads: 0
Uploads: 0
Default

Can't have too many burnt ends!!
OSD is offline   Reply With Quote


Unread 06-16-2008, 02:47 PM   #7
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

All the briskets I do at home are "overcooked" and either cubed or shredded. They like brisket that way, not sliced.

I just take them to 200 + and cooler them for a few hours.

Works wonderful for friends and family.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 48 03-14-2014 06:54 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do fireman_pete Q-talk 45 08-30-2010 10:39 AM
UDS Brisket PRON (my 1st brisket...done) KSims1868 Q-talk 16 05-10-2010 08:43 AM

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 10:42 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.
no new posts