ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-10-2009, 09:12 AM   #1
DeoreDX
Got Wood.
 
DeoreDX's Avatar
 
Join Date: 03-01-09
Location: Alabama
Downloads: 0
Uploads: 0
Default Started my first Brisket this morning just sorta winging it and shooting from the hip.

We don't do a lot of Brisket here in Alabama. BBQ is mostly pork around here

But I was in Sam's club yesterday and saw some nice packer cut Briskets for about $20 for a 11-12 pound packer. On a whim I grabbed one, with really zero knowledge about Brisket. I've never cooked one. I've never seen one cooked/prepared. I've eaten it once before in my life (quite good though).

About 11 last night I decided I should probably open it and do something to it before I throw it on the smoker in the morning. I took it out. The fat was at least 1/2" almost 3/4" thick in parts. I shaved the fat down closer to about 1/4". Took off some of the bigger chunks. There was some hard crusty brownish meat along one of the edges (Maybe there it attaches to a bone?). I trimmed that off cause it's texture was sorta gross.

I had no idea about what to rub it down with, so I grabbed some Garlic powder, Paprika, two types of pepper, and salt (non-iodized), threw it in a bowl (just eyeballed it, no idea of the ratios) and rubbed it down. Threw it in the smoker at 5am. I thought I had some Pecan, but looking over the wood situation I started it on hickory for the first 2 hours and will finish it out the rest of the way with Cherry.

Over coffee this morning I started doing my Brisket research. Talk about shoot first and ask questions later It doesn't look like I screwed it up too bad. Actually looks pretty close to the "first Brisket" tutorial. Well we'll see how it turns out. I figured I would throw this one on just basic like to give me a baseline on how it behaves in the smoker and what it tastes like. At least I now know what the flat and point is and will be able to separate them after I smoke it And now know what to look for when it's done.

Hopefully it tastes OK without a sauce cause I don't plant on saucing it right now. Any suggestions on a basic sauce if brisket tastes like crap? :)
__________________
-GOSM 3405 Chargriller Duo Pro w/ Side Firebox
DeoreDX is offline   Reply With Quote


Unread 05-10-2009, 09:36 AM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Sounds like you have the basics covered and off to a good start.

A well cooked brisket may not even need sauce... (just some soft white bread and pickle chips !!)

If you plan to foil during the latter part of the cook or after its done and resting you can reserve some of the juices from the foil.. If you only foil when resting there may be less juice reserved but you can add some beef broth (low sodium)... If you want additional flavor add a touch of BBQ sauce to make a thin flavorful sauce.

Good luck !!
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 05-10-2009, 09:43 AM   #3
DeoreDX
Got Wood.
 
DeoreDX's Avatar
 
Join Date: 03-01-09
Location: Alabama
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Sounds like you have the basics covered and off to a good start.

If you plan to foil during the cook or after.. you can reserve some of the juices from the foil.. If you only foil after it's done there will be less juice reserved but you can add some beef broth (low sodium) and a touch of BBQ sauce... to make a thin flavorful sauce.

Good luck !!
I think my biggest concern right now is I don't know what style of BBQ sauce to use. I just can't imagine using BBQ sauce on Beef, even thinned down. I may run to the store and look over what they have available.
__________________
-GOSM 3405 Chargriller Duo Pro w/ Side Firebox
DeoreDX is offline   Reply With Quote


Unread 05-10-2009, 10:27 AM   #4
igolf2
is one Smokin' Farker
 
Join Date: 12-14-08
Location: Huntsburg, Ohio
Downloads: 0
Uploads: 0
Default

As a brisket newbie myself looks like you are doing pretty much everything right (including the research - I am constantly searching and reading to try and improve my briskets) - as far as sauce it's up to personal preference, if you really like sauce then find one you like and go for it. I tried both ways and like my brisket without BBQ sauce (unless I am making the point into burnt ends) - love sliced brisket on fresh bread with horseradish sauce though.

Good luck and post some pron of the finished product.
__________________
Big Block Propane
Stok Quattro Grill
Homemade piggy roaster / spit
Turkey Fryer / Clam Steamer
UDS
Moink Certified!
igolf2 is offline   Reply With Quote


Unread 05-10-2009, 10:39 AM   #5
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DeoreDX View Post
I think my biggest concern right now is I don't know what style of BBQ sauce to use. I just can't imagine using BBQ sauce on Beef, even thinned down. I may run to the store and look over what they have available.

Then don't use any sauce !!! There's no rule that says you need to apply sauce. Just pour some of the au jus over it and eat...
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 05-10-2009, 10:41 AM   #6
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Then don't use any sauce !!! There's no rule that says you need to apply sauce. Just pour some of the au jus over it and eat...
Bingo...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 05-10-2009, 01:02 PM   #7
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
A well cooked brisket may not even need sauce... (just some soft white bread and pickle chips !!)
My favorite. Add an onion slice and you're set.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 05-10-2009, 01:09 PM   #8
jason
Full Fledged Farker
 
jason's Avatar
 
Join Date: 03-05-08
Location: Pensacola, FL
Downloads: 0
Uploads: 0
Default

I recently discovered Famous Dave's Devil Spit and I love that on Brisket.
__________________
Jason

Large Big Green Egg
22" Weber Smokey Mountain Cooker
Brinkmann Smoke N Pit
jason is offline   Reply With Quote


Unread 05-10-2009, 01:17 PM   #9
DeoreDX
Got Wood.
 
DeoreDX's Avatar
 
Join Date: 03-01-09
Location: Alabama
Downloads: 0
Uploads: 0
Default

I bet a good Aus Jus would be awsome with it. It's been about 7 hours on the smoker. Guess I should foil it and catch some of the juice to make the Aus Jus?
__________________
-GOSM 3405 Chargriller Duo Pro w/ Side Firebox
DeoreDX is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Started morning with grease fire Hozman Q-talk 5 11-23-2011 12:54 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
Just started the brisket on my WSM Shotgun smokers Q-talk 8 05-15-2010 04:54 PM
winging it tonight Alan in Ga Q-talk 18 04-24-2010 04:55 PM
sorta a first attempt at brisket ( high heat ) bacardi2001 Q-talk 15 03-05-2010 04:35 PM

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

Loading



All times are GMT -5. The time now is 05:54 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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