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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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09-10-2004, 12:07 PM | #1 | |||
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Cooler Technique
Kev asked about using a cooler, but I didnt want it to get buried in the cattle call.
Some good info already on this: Quote:
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-10-2004, 04:59 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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At what internal temperature do most of you find best to remove the brisket from the cooler for carving? The one I did last Saturday went into the cooler at 190* and carved at 160*. Flavor was great but seemed a little dry to me. Guests loved it though. I'm still looking for brisket nirvana without having to put out for a Kobe!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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09-10-2004, 07:43 PM | #3 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Neil, Question:
Did you spray before you foiled? Did your juice leak out of the foil? About 160*-165* is where i like to slice and we haven't had a dry one yet. I wondered if you did something different than what we do.
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-10-2004, 09:31 PM | #4 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i dont go by temp, but once it hits 180, i start checking for tenderness. A probe or instant read should go into the flat without resistance. Once thats done, i cooler it and slice anywhere above 140.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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09-10-2004, 11:01 PM | #5 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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if it is still dry, provide address and we will cook together and meat each other. after J Minions tips, (more sugar for bark, fat side down and flip) I reached nirvana last week
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-11-2004, 05:47 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Thanks for the info. I'll give it a try for the next tailgate.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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09-11-2004, 07:29 AM | #7 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Neil, I cook mine (packers always) fat cap down and when they're wrapped they go in the cooler fat cap up so the part without the fatcap get to sit in the juice. If I cook in foil at the end I also do this fatcap up.
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09-11-2004, 09:58 AM | #8 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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KC, I cooked it fat cap down and kept it that way the whole time. I'll try flipping next time when I wrap. As I stated above, the taste was great. There was a ton of juice drippings but the meat in the center seemed tough and dry almost as if it was steamed now that I think about it. Maybe because I injected with the Dr. Pepper marinade?
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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