Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-10-2009, 09:16 AM   #106
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY

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
Sunra is offline   Reply With Quote

Old 12-10-2009, 05:24 PM   #107
On the road to being a farker
Join Date: 08-21-09
Location: Morgantown, WV

I'm going to try this tomorrow. Thank you for the wonderful tutorial. I can't wait!
WSM GMG Daniel Boone Wifi Humphreys Weekender Large Black Grill Dome Blue Thermapen
TinCup is offline   Reply With Quote

Old 12-12-2009, 11:42 AM   #108
Babbling Farker

Join Date: 08-30-03
Location: Richmond, VA

very good!
gtsum is offline   Reply With Quote

Old 12-12-2009, 09:16 PM   #109
Vosholl Vulture
Is lookin for wood to cook with.
Vosholl Vulture's Avatar
Join Date: 10-09-09
Location: Bonnots Mill MO

VERY NICE!!!!!!!!
Thanks for taking the time for us Chris
Vosholl Vulture is offline   Reply With Quote

Old 12-13-2009, 12:27 AM   #110
Mr. Bo
is one Smokin' Farker
Mr. Bo's Avatar
Join Date: 04-15-07
Location: Bisbee, AZ

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 gas grill
Pit-Boss 700 Deluxe
Traeger Lil Pig
Mr. Bo is offline   Reply With Quote

Old 12-25-2009, 11:21 AM   #111
is one Smokin' Farker

Join Date: 02-21-09
Location: Knoxville, TN


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!
Knoxville, TN
swibirun is offline   Reply With Quote

Old 12-25-2009, 04:21 PM   #112
Smokey The Pig
Found some matches.
Join Date: 12-22-09
Location: Fargo, ND

Awesome tutorial with great pics! Thanks
Smokey The Pig is offline   Reply With Quote

Old 12-25-2009, 05:48 PM   #113
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

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.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 06-06-2010, 08:17 AM   #114
northern smokey
Knows what a fatty is.
northern smokey's Avatar
Join Date: 05-09-10
Location: fort st. john

nice tutorial
northern smokey is offline   Reply With Quote

Thanks from:--->
Old 06-08-2010, 03:04 PM   #115
Knows what a fatty is.
Leopardstripes's Avatar
Join Date: 05-21-10
Location: Boise, Idaho

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~
Leopardstripes is offline   Reply With Quote

Old 06-14-2010, 11:47 AM   #116
Full Fledged Farker
stiffy's Avatar
Join Date: 03-26-09
Location: NW, MO

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!!!
stiffy is offline   Reply With Quote

Old 06-14-2010, 12:22 PM   #117
On the road to being a farker
bandityo's Avatar
Join Date: 06-11-10
Location: Chattanooga

First time for me also...thanks alot for the help.
bandityo is offline   Reply With Quote

Old 06-14-2010, 10:30 PM   #118
On the road to being a farker
NateOwsley's Avatar
Join Date: 09-24-09
Location: Pewee Valley, KY

thanks for taking the time to do that man! Very helpful.
__________________ - Backwoods Party, Bubba Keg, Natures Grilling Products, KCBS CBJ
NateOwsley is offline   Reply With Quote

Old 07-16-2010, 09:55 PM   #119
Got rid of the matchlight.
Join Date: 07-14-10
Location: Newport, Washington

Very good Job on this tutorial. My first brisket tomorrow.
papahog is offline   Reply With Quote

Old 07-16-2010, 11:51 PM   #120
Got rid of the matchlight.
sausalitomike's Avatar
Join Date: 07-14-10
Location: Sausalito, CA

Very helpful info, thanks!
Weber One-Touch 22.5", Weber Jumbo Joe, Brinkman Smoke 'n Grill
sausalitomike is offline   Reply With Quote


brisket, brisket tutorial, How to cook the perfect brisket

Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic "Like A Brisket" Tutorial bigabyte Q-talk 11 12-20-2013 10:21 PM
Basic UDS tutorial? bluegrass smoke Q-talk 4 06-22-2011 09:45 AM
first UDS brisket (heavy pron) Bayme Q-talk 22 09-01-2010 07:33 PM
Inaugural Brisket (details and pron heavy) Dylan's Dad Q-talk 11 05-24-2010 12:03 PM
Brisket Kissed with Fat; Heavy Pron Midnight Smoke Q-talk 12 06-22-2009 11:26 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 10:15 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts