Basic Brisket Tutorial (pron heavy) - Page 8

Sunra · 12-10-2009, 09:16 AM

Chris, This is an excellent tutorial, easy to follow lots of pics. It is essentially fool proof maybe it should be called "The Dummies Guide To Making Brisket".

Thanks Again this has taken the fear out of making brisket and I'm sure all would agree. Its like a paint by number tutorial LOL.

TinCup · 12-10-2009, 05:24 PM

I'm going to try this tomorrow. Thank you for the wonderful tutorial. I can't wait!

gtsum · 12-12-2009, 11:42 AM

very good!

Vosholl Vulture · 12-12-2009, 09:16 PM

VERY NICE!!!!!!!!
Thanks for taking the time for us Chris

Mr. Bo · 12-13-2009, 12:27 AM

Thanks Chris.

In retrospect, that's very similar to the way I started doing briskets years ago. The problem was, that over the years, I was trying to improve on the basics. As new products and methods were presented to me I went with the flow and tried new things. That wasn't necessarily a bad thing and my brisket seemed to get better.
But...Tomorrow it's back to the basics with a trimmed and separated packer with a thin coating of EVOO, then coarse sea salt, next is garlic powder and finally black pepper. Just couldn't help adding the EVOO and garlic powder.

The point was also sprinkled with some of my rub for a taste comparison after the cook and some burnt ends.
It's all trimmed, seasoned and in the fridge since about 3 this afternoon and will be smoked tomorrow. Pics in another thread then if all goes as planned.

Again thanks for the KISS thread and the tutorial!

swibirun · 12-25-2009, 11:21 AM

Chris,

Thanks so much for this post. A lot of the tips really helped make my first successful packer brisket.

fwiw, the left half was cut with an electric knife and the right with a carving knife. I couldn't tell much of a difference in any way and the electric knife really didn't save much time. I know what it stays in a closet in the basement.

Thanks again Chris!

Smokey The Pig · 12-25-2009, 04:21 PM

Awesome tutorial with great pics! Thanks

bigabyte · 12-25-2009, 05:48 PM

That is a fantastic looking brisket! Very good to hear you had a great brisket, it's my favorite. Well, actually my favorite is the burnt ends, but brisket is still 2nd best.

northern smokey · 06-06-2010, 08:17 AM

nice tutorial

Leopardstripes · 06-08-2010, 03:04 PM

Sir, I bow in your direction- great tute, and a great help. I have *never* seen such nice brisket- now, perhaps, I shall- on my plate!

stiffy · 06-14-2010, 11:47 AM

I have cooked brisket this way every time, and it just keeps getting better for me, I appreciate this tutorial and actually wrote the recipe down and put it in the recipe box for when computers are no longer needed.. Thanks!!!

bandityo · 06-14-2010, 12:22 PM

First time for me also...thanks alot for the help.

NateOwsley · 06-14-2010, 10:30 PM

thanks for taking the time to do that man! Very helpful.

papahog · 07-16-2010, 09:55 PM

Very good Job on this tutorial. My first brisket tomorrow.

sausalitomike · 07-16-2010, 11:51 PM

Very helpful info, thanks!

12-10-2009, 09:16 AM	#106
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY Downloads: 0 Uploads: 0	Chris, This is an excellent tutorial, easy to follow lots of pics. It is essentially fool proof maybe it should be called "The Dummies Guide To Making Brisket". Thanks Again this has taken the fear out of making brisket and I'm sure all would agree. Its like a paint by number tutorial LOL. __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

12-10-2009, 05:24 PM	#107
TinCup On the road to being a farker Join Date: 08-21-09 Location: Eighty Four, PA Downloads: 0 Uploads: 0	I'm going to try this tomorrow. Thank you for the wonderful tutorial. I can't wait! __________________ WSM Weber Genesis [COLOR=Blue][COLOR=Black]Large Black Grill Dome[/COLOR] Blue Thermapen[/COLOR]

12-13-2009, 12:27 AM	#110
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ Downloads: 0 Uploads: 0	Thanks Chris. In retrospect, that's very similar to the way I started doing briskets years ago. The problem was, that over the years, I was trying to improve on the basics. As new products and methods were presented to me I went with the flow and tried new things. That wasn't necessarily a bad thing and my brisket seemed to get better. But...Tomorrow it's back to the basics with a trimmed and separated packer with a thin coating of EVOO, then coarse sea salt, next is garlic powder and finally black pepper. Just couldn't help adding the EVOO and garlic powder. The point was also sprinkled with some of my rub for a taste comparison after the cook and some burnt ends. It's all trimmed, seasoned and in the fridge since about 3 this afternoon and will be smoked tomorrow. Pics in another thread then if all goes as planned. Again thanks for the KISS thread and the tutorial! __________________ 55 gallon smokin' UDS BBQ Grillware vertical gas smoker WSM with mods ECB Deluxe (scrapped for parts for the UDS) BBQ Grillware gas grill Pro-Q Exel 20 High Desert BBQ

12-25-2009, 11:21 AM	#111
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	Chris, Thanks so much for this post. A lot of the tips really helped make my first successful packer brisket. fwiw, the left half was cut with an electric knife and the right with a carving knife. I couldn't tell much of a difference in any way and the electric knife really didn't save much time. I know what it stays in a closet in the basement. Thanks again Chris! __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

12-25-2009, 05:48 PM	#113
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That is a fantastic looking brisket! Very good to hear you had a great brisket, it's my favorite. Well, actually my favorite is the burnt ends, but brisket is still 2nd best. __________________ 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

12-12-2009, 11:42 AM	#108
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	very good!

12-12-2009, 09:16 PM	#109
Vosholl Vulture Is lookin for wood to cook with. Join Date: 10-09-09 Location: Bonnots Mill MO Downloads: 0 Uploads: 0	VERY NICE!!!!!!!! Thanks for taking the time for us Chris

12-25-2009, 04:21 PM	#112
Smokey The Pig Found some matches. Join Date: 12-22-09 Location: Fargo, ND Downloads: 0 Uploads: 0	Awesome tutorial with great pics! Thanks

06-06-2010, 08:17 AM	#114
northern smokey Got Wood. Join Date: 05-09-10 Location: fort st. john Downloads: 0 Uploads: 0	nice tutorial

06-08-2010, 03:04 PM	#115
Leopardstripes Knows what a fatty is. Join Date: 05-21-10 Location: Boise, Idaho Downloads: 0 Uploads: 0	Sir, I bow in your direction- great tute, and a great help. I have never seen such nice brisket- now, perhaps, I shall- on my plate! __________________ ~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~

06-14-2010, 11:47 AM	#116
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	I have cooked brisket this way every time, and it just keeps getting better for me, I appreciate this tutorial and actually wrote the recipe down and put it in the recipe box for when computers are no longer needed.. Thanks!!! __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

06-14-2010, 12:22 PM	#117
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	First time for me also...thanks alot for the help.

06-14-2010, 10:30 PM	#118
NateOwsley On the road to being a farker Join Date: 09-24-09 Location: Pewee Valley, KY Downloads: 0 Uploads: 0	thanks for taking the time to do that man! Very helpful. __________________ www.KentuckySmokeSquad.com - Backwoods Party, Bubba Keg, Natures Grilling Products, KCBS CBJ

07-16-2010, 09:55 PM	#119
papahog Got rid of the matchlight. Join Date: 07-14-10 Location: Newport, Washington Downloads: 0 Uploads: 0	Very good Job on this tutorial. My first brisket tomorrow.

07-16-2010, 11:51 PM	#120
sausalitomike Got rid of the matchlight. Join Date: 07-14-10 Location: Sausalito, CA Downloads: 0 Uploads: 0	Very helpful info, thanks! __________________ Weber One-Touch 22.5", Weber Jumbo Joe, Brinkman Smoke 'n Grill

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