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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.


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Unread 02-18-2010, 06:28 PM   #16
NorthwestBBQ
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Quote:
Originally Posted by big brother smoke View Post
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!
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Unread 02-18-2010, 06:30 PM   #17
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Originally Posted by Bogus Chezz Hawg View Post
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!

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Originally Posted by big brother smoke View Post
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?
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Unread 02-18-2010, 06:33 PM   #18
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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.
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Unread 02-18-2010, 06:36 PM   #19
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Good luck on da briskie!!!! I'm doin one sat too!!!!!
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Unread 02-18-2010, 06:51 PM   #20
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Quote:
Originally Posted by Smokin'Ron View Post

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.
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Unread 02-18-2010, 06:53 PM   #21
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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!
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Unread 02-18-2010, 06:56 PM   #22
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Quote:
Originally Posted by deguerre View Post
Good Suggestion!


You ARE talking about cooking here, right Steph?
Dirty old Basitige!
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Unread 02-18-2010, 07:00 PM   #23
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Quote:
Originally Posted by deguerre View Post
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.
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Unread 02-18-2010, 07:10 PM   #24
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Unread 02-18-2010, 07:43 PM   #25
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Quote:
Originally Posted by Rich Parker View Post
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
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Unread 02-18-2010, 07:52 PM   #26
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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.

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Unread 02-19-2010, 08:04 AM   #27
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Like BBS, I like to mix the woods too. A little Oak, hickory and apple would be my choice.

Good look with your brisket
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Unread 02-19-2010, 08:27 AM   #28
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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.
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Unread 02-19-2010, 09:15 AM   #29
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Quote:
Originally Posted by Cre-B-Ce View Post
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
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Unread 02-19-2010, 09:34 AM   #30
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Best of luck on the brisket! Can't go wrong with Oak, but enjoy whatever you end up using.
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