Basic Brisket Tutorial (pron heavy) - Page 18

Rodney · 11-08-2012, 08:32 PM

Quote:

Originally Posted by bigabyte

There's nothing wrong with separating them. Cook the same way, until tender.

Brisket fat, when properly cooked, is indeed divine. Particularly the fat in the point.

*shivers* Oh man... The stuff I had was so good that um... I think I had something in my eye... and I've never even had the point. Can't wait.

Toast · 11-08-2012, 09:28 PM

For any of the "Lesser" BBQ folk like myself out there, THIS is the thread that helped me turn the corner in brisket smoking.

Thanks Big!

bigabyte · 11-08-2012, 09:51 PM

There are no lesser BBQ folks. I learned from others, and I am happy to help others learn everything I have learned. Heck, thanks to sites like this one (particularly this one), and the great folks here over the years, and even new faces, I still learn new things. It really is an amazing thing, in my opinion.

bingo1912 · 11-08-2012, 10:18 PM

Absolutely awesome post! Bigebyte! :) Thanks!

Tootin on Q · 11-29-2012, 11:27 PM

Thread is great, directions are great, 9 hours is too long for a 5 pound flat..... It was still quite tasty, just a bit dry for my taste, but it went well in a pot of grillin beans.

rg02 · 11-30-2012, 09:57 PM

Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender?

bigabyte · 12-03-2012, 09:23 AM

Quote:

Originally Posted by rg02

...and just check for probe tender every 20-30 minutes after reaching over 180 internal...

Yes.

Bob in St. Louis · 12-03-2012, 07:10 PM

What he said. ^

---k--- · 12-03-2012, 07:34 PM

I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?

jeffjenkins1 · 12-03-2012, 09:46 PM

Once the fat has rendered, the temps climb much quicker. I have gone from almost there at 180 to 210 in 2 hours... what, I wasn't sleeping, pitmaster never sleep!

Jeff

NickTheGreat · 12-04-2012, 07:22 AM

Quote:

Originally Posted by ---k---

I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?

I always start at about 190° and seems like I've got to go a ways further.

JBoss64 · 12-04-2012, 11:56 AM

That was truly an informative lesson on the basics of Brisket. I will KISS for my next try. My first was a bit dried out.
Thanks Again

Coldholler · 12-22-2012, 09:29 PM

Hopefully the 8-9 hours I'm budgeting for the 40 pounds of butts will get er done. Might cook around 260...

JBoss64 · 12-23-2012, 09:22 AM

40 lbs of butt sounds real tasty. Enjoy and happy holidays to all.

Freddy j · 12-30-2012, 02:16 PM

Great thread (for a newbie like me!) thank you for making this great thread.

11-08-2012, 09:28 PM	#257
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	For any of the "Lesser" BBQ folk like myself out there, THIS is the thread that helped me turn the corner in brisket smoking. Thanks Big! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

11-08-2012, 09:51 PM	#258
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	There are no lesser BBQ folks. I learned from others, and I am happy to help others learn everything I have learned. Heck, thanks to sites like this one (particularly this one), and the great folks here over the years, and even new faces, I still learn new things. It really is an amazing thing, in my opinion. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-08-2012, 10:18 PM	#259
bingo1912 Full Fledged Farker Join Date: 12-26-09 Location: Lynden WA Downloads: 0 Uploads: 0	Absolutely awesome post! Bigebyte! :) Thanks! __________________ Play with your food,,, PLEASE!

11-30-2012, 09:57 PM	#261
rg02 Full Fledged Farker Join Date: 08-08-12 Location: Castle Rock, CO Downloads: 0 Uploads: 0	Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender? __________________ --Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732

12-03-2012, 07:10 PM	#263
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	What he said. ^ __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

11-29-2012, 11:27 PM	#260
Tootin on Q Is lookin for wood to cook with. Join Date: 11-18-12 Location: Livermore, CA Downloads: 0 Uploads: 0	Thread is great, directions are great, 9 hours is too long for a 5 pound flat..... It was still quite tasty, just a bit dry for my taste, but it went well in a pot of grillin beans.

12-03-2012, 07:34 PM	#264
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194. If you open the lid every twenty minutes starting at 180 you're going to be checking for days. Am I missing something? __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

12-03-2012, 09:46 PM	#265
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Once the fat has rendered, the temps climb much quicker. I have gone from almost there at 180 to 210 in 2 hours... what, I wasn't sleeping, pitmaster never sleep! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

12-04-2012, 11:56 AM	#267
JBoss64 Found some matches. Join Date: 10-09-12 Location: Huntington NY Downloads: 0 Uploads: 0	That was truly an informative lesson on the basics of Brisket. I will KISS for my next try. My first was a bit dried out. Thanks Again __________________ Trying to Smoke My Way To A Better Place,, With Some Beer !!!

12-22-2012, 09:29 PM	#268
Coldholler Full Fledged Farker Join Date: 09-03-11 Location: Jackson County, NC Downloads: 0 Uploads: 0	Gonna try this on Monday! Hopefully the 8-9 hours I'm budgeting for the 40 pounds of butts will get er done. Might cook around 260... __________________ Big homemade smoker on a trailer, Weber grill, firepit

12-23-2012, 09:22 AM	#269
JBoss64 Found some matches. Join Date: 10-09-12 Location: Huntington NY Downloads: 0 Uploads: 0	40 lbs of Butt for Christmas 40 lbs of butt sounds real tasty. Enjoy and happy holidays to all. __________________ Trying to Smoke My Way To A Better Place,, With Some Beer !!! Last edited by JBoss64; 12-23-2012 at 09:23 AM.. Reason: Typo

12-30-2012, 02:16 PM	#270
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston Downloads: 1 Uploads: 0	Great thread (for a newbie like me!) thank you for making this great thread. __________________ Big Joe Kamado WSM 22.5" wsm mini

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