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Reload this Page Basic Brisket Tutorial (pron heavy)
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Old 07-27-2011, 10:40 PM   #196
Al Czervik
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Quote:
Originally Posted by bigabyte View Post
If you want to wrap, go ahead. Either way you need to cook it until it is tender, and not by time or temp.
Does the same apply to SPAM... ? I've found that putting the gelatanis side down acts as a heat shield thus keeping it from scortching, but sometimes when I foil it ends up making the point a little too salty... . I'm very confused !
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Old 07-27-2011, 10:47 PM   #197
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Don't foil SPAM, just leave it in the can.
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Old 07-27-2011, 10:51 PM   #198
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Even of I cook it on a BGE? I've heard that can be a problem...
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Old 07-27-2011, 11:12 PM   #199
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Nonsense
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Old 07-27-2011, 11:14 PM   #200
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ok from someone who has never done a brisket(too scared).u have just opened the window i've been needin 2 peek in..we're talkin"brisket for dummies 101" here pal..u explained it,step by step,with pics i might add,2 a point that anyone can understand..i've always heard how tricky and onry brisket can be,so i shyed away..but now you,my friend,have laid the blueprint out for all to see..brother i thank you..i'm headed 2 sams club 2morrow 4 my 1st packer baby..and just in time for the weekend..
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Old 07-27-2011, 11:30 PM   #201
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Quote:
Originally Posted by grill 'em all View Post
ok from someone who has never done a brisket(too scared).u have just opened the window i've been needin 2 peek in..we're talkin"brisket for dummies 101" here pal..u explained it,step by step,with pics i might add,2 a point that anyone can understand..i've always heard how tricky and onry brisket can be,so i shyed away..but now you,my friend,have laid the blueprint out for all to see..brother i thank you..i'm headed 2 sams club 2morrow 4 my 1st packer baby..and just in time for the weekend..
Just follow the tutorial & you'll be fine. It worked great for me as it has for many folks here. Don't overthink or undercook & you'll do great.
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Old 07-28-2011, 04:13 AM   #202
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Quote:
Originally Posted by gtr View Post
Just follow the tutorial & you'll be fine. It worked great for me as it has for many folks here. Don't overthink or undercook & you'll do great.
+1 on that!
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Old 08-19-2011, 03:34 PM   #203
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This was very helpful, I've been wanting to try a brisket since I bought my BWS Chubby and this was what I needed to see to jump in. I'm picking up a 12lb packer on the way home tonight and I'm putting her on at midnight. Thanks for the write up.
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Old 08-28-2011, 07:28 PM   #204
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I'm trying a brisket as the first cook on my new mini UDS, I'm reading this thread as I am smoking. I'll let you know how it goes. I'm using a little bit of Mulberry for smoke. jb
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Old 09-01-2011, 07:50 PM   #205
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great post bigabyte. I cant wait until my first brisket.
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Old 09-23-2011, 05:04 PM   #206
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Wow.
I know it's been a long time since you made the original post...but it's excellent. Still. Thanks!
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Old 10-22-2011, 07:09 AM   #207
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Just found this post. Fantastic! I have cooked a packer and a flat, but I still learned a lot from this thread. I'm getting a packer and starting it tonight on my WSM.
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Old 10-22-2011, 07:24 AM   #208
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Excellent Tutorial! great photos, great explanation of the whole process, learned a lot from this post!
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Old 10-22-2011, 09:52 AM   #209
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your are the MAN. Awesome
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Old 10-22-2011, 10:05 AM   #210
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Thanks alfor the great info
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