Basic Brisket Tutorial (pron heavy) - Page 3

BigAl · 03-06-2009, 09:22 PM

Quote:

Originally Posted by Weiser

Excellent post Chris! I too wish that I had read this years ago,
would have made things much easier.
I question the fat side down thing, makes no sense to me
but as you said, not everyone agrees.
Nice job, thanks.

Weiser

I questioned fat side down also

,,,,until I tried it

and

it is better

,,live and learn

thirdeye · 03-06-2009, 09:30 PM

Quote:

Originally Posted by The_Kapn

Chris,

Fantastic post!
And you did it without talking down to folks.
Well done!

The only thing I would add is:
I have found that when the brisket is properly done, you can take a gloved hand and seperate the point from the flat without using a knife.
It is so predicable that I can tell the finish texture from just that test. If I have to use a knife, they come out "under-done"

This stops any problems with cutting flat or point accidently and mixing them up. Each portion is clearly defined and YUMMY!

Great Job!

TIM

No chit.....great information and visuals. Since I rest the flat for 2 or 3 hours, while the point is finishing out on the pit, I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.

leanza · 03-06-2009, 11:07 PM

This kind of post is the reason that this site is the best Q site in the world... Fantastic post, that took alot of thought and effort that folks can use and learn from. Thank you, much.

Greendriver · 03-07-2009, 04:57 AM

Good job bro, if that was anywhere close to where I am, I be all over it like a duck on a June bug.

bbqdano · 03-07-2009, 05:11 AM

Outstanding fellow Kansan. I'd like to buy you a brew sometime for all the great work!

Neil · 03-07-2009, 05:53 AM

This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.

Phesant · 03-07-2009, 05:56 AM

Great Post bigabyte! I will use this for sure.....

BigdogKC · 03-07-2009, 06:24 AM

This rocks my world!! Great info!!

HoosierTrooper · 03-07-2009, 08:02 AM

Quote:

Originally Posted by Neil

This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.

I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.

bigabyte · 03-07-2009, 09:58 AM

Quote:

Originally Posted by HoosierTrooper

I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.

Go right ahead and use it. Hope it helps.

armor · 03-07-2009, 02:41 PM

I just finished looking around the internet for something on briskets and couldn't find anything I liked before coming back home to look and what did I find...........WOW, Thanks so much!!

watertowerbbq · 03-07-2009, 03:47 PM

Quote:

Originally Posted by Neil

This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.

I was thinking the same thing as I was readiing it. Thanks a lot Chris! Awesome thread!

Maybe this will be the year when my briskets get a lot better.

RibsIsRibs · 03-07-2009, 05:10 PM

Thank you, sir!

SmokingSheriff · 03-07-2009, 06:37 PM

awesome reading and easy to understand...thanks

Tazto · 03-07-2009, 07:53 PM

That is an outstanding tutorial! It would have saved me a lot of heartache & pain if you had posted it a couple of years ago. My brother got his first smoker about a month ago, & I e-mailed him your "instruction manual." He's as dumb as a box of rocks, so he'll probably still screw it up. Oh well, at least I tried.

03-06-2009, 11:07 PM	#33
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	This kind of post is the reason that this site is the best Q site in the world... Fantastic post, that took alot of thought and effort that folks can use and learn from. Thank you, much. __________________ Tom

03-07-2009, 04:57 AM	#34
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga Downloads: 0 Uploads: 0	Good job bro, if that was anywhere close to where I am, I be all over it like a duck on a June bug. __________________ Greendriver, -------------------------------------------- Backwoods Smoker Authorized Dealer Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen. Dalton Grill & Smoke for Smokers & Recipes Blog - Carpet Capitol Living

03-07-2009, 05:11 AM	#35
bbqdano Knows what a fatty is. Join Date: 05-12-08 Location: Overland Park, KS Downloads: 0 Uploads: 0	Outstanding fellow Kansan. I'd like to buy you a brew sometime for all the great work! __________________ bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen

03-07-2009, 05:53 AM	#36
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

03-07-2009, 05:56 AM	#37
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Great Post bigabyte! I will use this for sure..... __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

03-07-2009, 06:24 AM	#38
BigdogKC On the road to being a farker Join Date: 05-17-08 Location: Olathe, KS Downloads: 0 Uploads: 0	This rocks my world!! Great info!! __________________ Matt Robertson Hot Buttered BBQ - 2 UDSs...might build another soon

03-07-2009, 02:41 PM	#41
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	I just finished looking around the internet for something on briskets and couldn't find anything I liked before coming back home to look and what did I find...........WOW, Thanks so much!! __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

03-07-2009, 05:10 PM	#43
RibsIsRibs Got Wood. Join Date: 12-18-08 Location: Andrews, Texas Downloads: 0 Uploads: 0	Thank you, sir! __________________ [FONT=Palatino Linotype][SIZE=3][COLOR=red][B]Got a toothpick?[/B][/COLOR][/SIZE][/FONT]

03-07-2009, 06:37 PM	#44
SmokingSheriff Knows what a fatty is. Join Date: 02-22-09 Location: Lexington, NC Downloads: 0 Uploads: 0	awesome reading and easy to understand...thanks __________________ cg offset

03-07-2009, 07:53 PM	#45
Tazto Knows what a fatty is. Join Date: 05-11-06 Location: Amarillo, TX Downloads: 0 Uploads: 0	That is an outstanding tutorial! It would have saved me a lot of heartache & pain if you had posted it a couple of years ago. My brother got his first smoker about a month ago, & I e-mailed him your "instruction manual." He's as dumb as a box of rocks, so he'll probably still screw it up. Oh well, at least I tried.

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