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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. |
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09-10-2010, 12:13 PM | #1 |
Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Pittsburgh, PA
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First Brisket- Questions
Throwing on my first packer brisket this weekend (tried a flat by itself once before, but it was trimmed down too much, I think the whole brisket is the way to go). I have most of my process figured out, but I have a couple more specific questions for the more experienced brisket cooks out there...
-I know the flat is supposed to be done when the probe goes in without resistance. Is this the same with the point? Is the flat usually done before the point, and is this why people usually leave the point on for burnt ends? -At what point do you guys usually separate the flat and the point? After you pull/before you foil, or sometime during the cook? -Making burnt ends- do you leave the entire point on for a couple hours then cube and sauce, or cube and sauce first, then smoke? Thanks for your opinions/tips. |
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09-10-2010, 12:41 PM | #2 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Looking forward to the day I do my first brisket as well, hopefully that will be soon. Needless to say, I will be paying attention to this thread
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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09-10-2010, 12:43 PM | #3 |
Got Wood.
Join Date: 08-22-10
Location: NW Suburbs, IL
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This thread is relevant to my interests.
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09-10-2010, 01:10 PM | #4 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Read the end of the basic brisket tutorial. It will definately help answer your questions. This was done by Bigabyte and is super helpful.
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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Thanks from:---> |
09-10-2010, 01:17 PM | #5 |
Full Fledged Farker
Join Date: 03-26-10
Location: Bloomington, MN
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This is in the ROADMAP part of the stickys, up on top of the Q-Talk Thread list. Lots of knowledge crammed in there, so give it a look. Post #10 in here is a layman's writeup:
http://www.bbq-brethren.com/forum/sh...hlight=Turning It's pretty vague and bland, but it's a start. Look around in the ROADMAP area; there's more good info there than any amount of searching will get you. Read up on Smokey Al Gold's recommendation, too, as that will give you a lot more insight to some specifics.
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Bad decisions make for good stories! |
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09-10-2010, 01:17 PM | #6 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Fantastic tutorial thanks for the link.
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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09-10-2010, 01:22 PM | #7 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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I did my first packer this Labor Day.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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09-10-2010, 01:22 PM | #8 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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I want a brisket sandwich now.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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09-10-2010, 01:25 PM | #9 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Well I have smoked one brisket so my advice might not help much but I found the point passed the probe test MUCH earlier than the flat; I would assume this is because of the fat marbling.
I have a few links you might want to check out: There are a buch of podcasts, go down and listen to the TWO brisket podcasts, I found a lot of good information: http://www.bbq-4-u.com/pods/ Basic Brisket Tutorial: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 This is an very in depth walk through of competition brisket: http://www.thepickledpig.com/forums/...n-brisket.html Gary Wiviot method: http://www.lowslowbbq.com/bb/viewtopic.php?p=2135#p2135 http://www.smokingmeatforums.com/wik...t-the-easy-way Interesting idea here(he sears the brisket first): http://www.theqjoint.com/forum/showthread.php?t=38 http://www.culinarydisaster.com/word...okey-mountain/ http://www.virtualweberbullet.com/brisket2.html http://www.virtualweberbullet.com/br...t.html#defined EDITED: I tried posting this about 50 minutes ago but I think my wifi went down so I apologize if this is redundant to what has now already been said/posted :) |
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09-10-2010, 01:36 PM | #10 |
Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Pittsburgh, PA
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Thanks for the all the info everyone. Definitely good stuff, and I found pretty much all the info I was looking for. In one of the threads, it says to foil and rest the point and the flat while they're still connected, but it seems like it would save some time to make burnt ends while the flat is resting. Anyone do it like this?
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09-10-2010, 04:07 PM | #11 |
Got Wood.
Join Date: 08-22-10
Location: NW Suburbs, IL
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The basic brisket link and competition brisket link are, well, holy crap good.
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09-10-2010, 04:34 PM | #12 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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yeah wait until you listen to the HOUR long round tables
lol I started taking notes haha |
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