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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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06-15-2008, 02:51 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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My first "quick" brisket
Did my first quick brisket yesterday for a tasting Scheduled for the afternoon. I put it in the Spicewine at 300 degrees at 7am. It was 160 degrees at about 10:45 am.
I foiled it with Worsey sauce and AJ and put it back in the smoker. It hit 195 at about 12:30pm. I stuck it in a cooler until the tasting at 3:30pm. It came out tender and juicy. These folks enjoyed it along with the ribs, chicken, bbq beans, green beans and Pineapple coleslaw. I got the job and even a little taste for myself!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-15-2008, 02:53 PM | #2 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Soooo, how did it taste in comparision to low and slow?
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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06-15-2008, 02:54 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I did my first quick brisket yesterday. I couldn't tell the difference between it and the 14 hr briskets I've done. The only difference I noticed was the shallow bark and shallow smoke ring.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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06-15-2008, 02:55 PM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Couldn't tell much difference Might give it a shot in competition.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-15-2008, 02:55 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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No difference in taste, right Pissy?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-15-2008, 06:07 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Looks good Mista. Congrats on the gig...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-15-2008, 06:08 PM | #7 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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As usual, Bigmista, you've made me hungry!
That looks awesome! Congrats on the gig...
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[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] |
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06-15-2008, 08:04 PM | #8 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Thanks! I'm thinking Rib-eyes tonight. Stay tuned!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-15-2008, 08:06 PM | #9 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I love quick brisket, that is the only way I ever cook it. It comes out just as good, and a lot less chance for bitter smoke flavor. Nice job of the beef!
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06-15-2008, 09:39 PM | #10 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Nice job on the brisket!
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Jim |
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06-15-2008, 10:01 PM | #11 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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I have found em a lil short on comp. flavor but fine for cater work
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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06-15-2008, 10:10 PM | #12 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I couldn't tell one, Pista.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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06-15-2008, 10:20 PM | #13 |
is one Smokin' Farker
Join Date: 08-11-03
Location: Beaverton, OR
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Quick? I always cook brisket at around 300... course any lower is a real pain in my bandera!
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David - Beaverton Steelhead Stats 2010: maybe I'll get around to buying a license this year! 2009: well, you'd need to actually go fishing to have stats :( 2008: David 0, Steelhead 1 2007: David 0, Steelhead 2 |
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06-16-2008, 12:58 AM | #14 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Looks great and I am sure it tasted great too. I have done the quick brisket too and the only thing missing is the bark I like. Other than that, there was no difference in taste.
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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06-16-2008, 02:31 AM | #15 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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Looks great and same great taste ! sounds like a winner
was there any difference besides temp and time?
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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