This weekend's projected cook - 1st brisket - Page 2

NorthwestBBQ · 02-18-2010, 06:28 PM

Quote:

Originally Posted by big brother smoke

Nice bro, I do a combo of woods whist cooking. Makes my nose happy to get the different smells. I start with one wood, use another and so on.

Great new website, Steph!

deguerre · 02-18-2010, 06:30 PM

Quote:

Originally Posted by Bogus Chezz Hawg

Visit Costco as a non-member. Tell them you want to look around before joining and they will let you in. I've read here that Costco only sells flats (except in Texas). If that's true in your area you can then visit Sam's Club. They have USDA Choice Angus packers for $1.78 per lb in my area.

Good luck with your 1st briskey!

Good Suggestion!

Quote:

Originally Posted by big brother smoke

Nice bro, I do a combo of woods whist cooking. Makes my nose happy to get the different smells. I start with one wood, use another and so on.

You ARE talking about cooking here, right Steph?

Smokin'Ron · 02-18-2010, 06:33 PM

Nice Brisket. That's about the size I normally work with and do about 3 at a time on my offset.

I always fire up with charcoal to about 275, switch to hickory and run about an hour just to get the meat to temp. I drop temps to about 200-225 for the remaining cook switching to a mix of Hickory/Apple and finish up with Hickory for about the last couple of hours since it holds the heat better. For three of these with this method, it can take anywhere from 14 - 18 hours depending on weather.

Just FYI, I tried mixing Alder in once and haven't used it since. I thought it overtook the flavors of the meat too much for my taste. I did like my Oak experience, but I just can't get my hands on it economically.

Just my thoughts and experience. Good luck, can't wait to see the final results.

smalls65 · 02-18-2010, 06:36 PM

Good luck on da briskie!!!! I'm doin one sat too!!!!!

deguerre · 02-18-2010, 06:51 PM

Quote:

Originally Posted by Smokin'Ron

Just FYI, I tried mixing Alder in once and haven't used it since. I thought it overtook the flavors of the meat too much for my taste. I did like my Oak experience, but I just can't get my hands on it economically.

Just my thoughts and experience. Good luck, can't wait to see the final results.

Thanks for that advice on the alder. I'm going to remember it.

deguerre · 02-18-2010, 06:53 PM

Quote:

Originally Posted by smalls65

Good luck on da briskie!!!! I'm doin one sat too!!!!!

Good luck to you too Bro! I'm just hoping I don't turn 30 dollars worth of beef into catfood!

big brother smoke · 02-18-2010, 06:56 PM

Quote:

Originally Posted by deguerre

Good Suggestion!

You ARE talking about cooking here, right Steph?

Dirty old Basitige!

Rich Parker · 02-18-2010, 07:00 PM

Quote:

Originally Posted by deguerre

Thanks! Yep, there's two or three but I'm not a member. Can't decide between them or Costco.

Visit Sam's first because the one by me only sells flats for about $3 lb and the local mom and pop is $1.78 lb for packers.

Phubar · 02-18-2010, 07:10 PM

Make me proud son!

Steve_M9 · 02-18-2010, 07:43 PM

Quote:

Originally Posted by Rich Parker

Visit Sam's first because the one by me only sells flats for about $3 lb and the local mom and pop is $1.78 lb for packers.

Good advice here. It is obviously regional as to availability, but I thought here in Texas I would be able to get choice packers at either Sam's or Costco. Sam's only has choice flats while Costco has choice Packes and Flats. I put my stock in Costco, but things could be different elsewhere.

Why buy the cow if you can get a "look see" for free? Check them out. Most times they don't even really look for the card when you enter. It is when you purchase they need it. Go in, look around, and find out what you like.

Still hoping for a restaurant depot near here

Dave Russell · 02-18-2010, 07:52 PM

Remember that here in Tennessee, "BBQ" is synonomous with "hickory-smoked BBQ"!

Seriously, though...As much as folks rave about pecan, I once smoked a brisket with pecan instead of hickory and it just wasn't as good. I'd suggest trying a mix of hickory, oak, and apple/cherry, but that's me.

I noticed you're planning on cooking at 275 degrees. Are you gonna wrap in foil after the meat reaches 160?

Even though I rarely wrap pork butts until I pull them off the pit to rest, nowadays I either put briskets in a pan or wrap in foil after it reaches 160 in the thickest part of the flat. This is my "juicyness insurance", as ever so often I'll have one that's a little dry in the flat when I cook 'em the same way I cook buttes, which is with a target temp a little lower, around 235.

Good luck!
Dave
UDS, wsm, wots, char-griller

CajunSmoker · 02-19-2010, 08:04 AM

Like BBS, I like to mix the woods too. A little Oak, hickory and apple would be my choice.

Good look with your brisket

Crüe-B-Cüe · 02-19-2010, 08:27 AM

I would do a check at Sam's first also. I have 2 in my area. One doesn't even have briskets and the other carries choice flats but select packers.

CajunSmoker · 02-19-2010, 09:15 AM

Quote:

Originally Posted by Crüe-B-Cüe

I would do a check at Sam's first also. I have 2 in my area. One doesn't even have briskets and the other carries choice flats but select packers.

That's the same as our's. Must be a gulf coast thing

JDV · 02-19-2010, 09:34 AM

Best of luck on the brisket! Can't go wrong with Oak, but enjoy whatever you end up using.

02-18-2010, 06:33 PM	#18
Smokin'Ron Full Fledged Farker Join Date: 06-09-09 Location: Cincinnati, OH Downloads: 0 Uploads: 0	Nice Brisket. That's about the size I normally work with and do about 3 at a time on my offset. I always fire up with charcoal to about 275, switch to hickory and run about an hour just to get the meat to temp. I drop temps to about 200-225 for the remaining cook switching to a mix of Hickory/Apple and finish up with Hickory for about the last couple of hours since it holds the heat better. For three of these with this method, it can take anywhere from 14 - 18 hours depending on weather. Just FYI, I tried mixing Alder in once and haven't used it since. I thought it overtook the flavors of the meat too much for my taste. I did like my Oak experience, but I just can't get my hands on it economically. Just my thoughts and experience. Good luck, can't wait to see the final results. __________________ 3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard)

02-18-2010, 06:36 PM	#19
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC Downloads: 0 Uploads: 0	Good luck on da briskie!!!! I'm doin one sat too!!!!! __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

02-18-2010, 07:10 PM	#24
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Make me proud son! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

02-19-2010, 08:04 AM	#27
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	Like BBS, I like to mix the woods too. A little Oak, hickory and apple would be my choice. Good look with your brisket __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

02-19-2010, 08:27 AM	#28
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	I would do a check at Sam's first also. I have 2 in my area. One doesn't even have briskets and the other carries choice flats but select packers. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

02-18-2010, 07:52 PM	#26
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	Remember that here in Tennessee, "BBQ" is synonomous with "hickory-smoked BBQ"! Seriously, though...As much as folks rave about pecan, I once smoked a brisket with pecan instead of hickory and it just wasn't as good. I'd suggest trying a mix of hickory, oak, and apple/cherry, but that's me. I noticed you're planning on cooking at 275 degrees. Are you gonna wrap in foil after the meat reaches 160? Even though I rarely wrap pork butts until I pull them off the pit to rest, nowadays I either put briskets in a pan or wrap in foil after it reaches 160 in the thickest part of the flat. This is my "juicyness insurance", as ever so often I'll have one that's a little dry in the flat when I cook 'em the same way I cook buttes, which is with a target temp a little lower, around 235. Good luck! Dave UDS, wsm, wots, char-griller

02-19-2010, 09:34 AM	#30
JDV Got Wood. Join Date: 02-10-10 Location: Austin, TX Downloads: 0 Uploads: 0	Best of luck on the brisket! Can't go wrong with Oak, but enjoy whatever you end up using.

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