Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-07-2010, 04:22 PM | #1 |
Found some matches.
Join Date: 06-07-10
Location: Bethesda, Md
|
First Brisket
So I have smoked exactly one time on my WSM. I did chicken. Something basic and not expensive. So it came out great. I've been used the book "low and slow" for directions on the chicken. But, I'm inpatient and I really want to cook a Brisket. However, I don't have a recipe for rub or cook times. I was hoping someone could help me out with something basic for a 6lb brisket from the local commissary.
Thanks for all the help. I'm such a n00b (gamer talk). |
|
11-07-2010, 04:50 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
We do not use the term noob or n00b etc...now, for a simple pantry brisket rub, you could do something as simple as 2 parts black pepper, 1 part kosher salt, 1/4 part each chile powder, paprika and powdered garlic and have a fine brisket rub. I typically do not use any sugar for a beef rub, just my taste. I really like a simple rub like I outlined.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
11-07-2010, 04:58 PM | #3 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
|
|
|
11-07-2010, 05:02 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
First time! Salt and pepper....
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
11-07-2010, 05:04 PM | #5 | |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
|
Haha just kidding Im practically as new to smoking as you are I just started learning this past summer BUT I DO have legit research skills
Gary Wiviot has a thread on his forum that says how he smokes a brisket: Quote:
That being said I DID stick to his lesson plan. Did the chicken a few times, then baby back ribs, then spare ribs and finally two pork butts that took me about 13 hours to smoke. I know a lot of people complain about the book being sort or militant or whatever but I appreciated the KISS method for everything. You see, IF I HADN'T stuck to the lesson plan I would have incorporated every single idea I thought sounded good into each cook and I wouldn't have known what I liked or disliked and probably FARKED something up. That being said I had NO personal IN PERSON help so it was a tad more difficult for me to know when to pull the meat etc etc You can knock out the next three lessons in less than 3 weeks which will give you time to research brisket |
|
|
11-07-2010, 05:05 PM | #6 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
|
Yep, just plain old salt and pepper. I like hickory with beef for smoke. Run it 250-275 until she's done....
I'd say "Search the forum for brisket", but you'll just get swamped with that route....
__________________
John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
|
11-07-2010, 05:11 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
But, there is that great tutorial thread done by Biggie Byte...http://www.bbq-brethren.com/forum/sh...gabyte+brisket
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
11-07-2010, 05:21 PM | #8 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
|
Here are a few tutorials I liked:
This one is massive and a GREAT tutorial: http://www.thepickledpig.com/forums/...n-brisket.html I believe thepickledpig is about to merge with bbqbug so here is the SAME thing on the new forum: http://www.bbqbug.com/forums/showthread.php?t=703 Basic Brisket tutorial (Pr0n heavy): http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 The Virtual Weber bullet is specifically for the WSM: http://www.virtualweberbullet.com/brisket2.html http://www.virtualweberbullet.com/br....html#prepping http://www.culinarydisaster.com/word...okey-mountain/ http://blog.firebones.com/2008/09/05...-smoke-report/ http://www.theqjoint.com/forum/showthread.php?t=38 http://www.smokingmeatforums.com/wik...t-the-easy-way |
|
11-07-2010, 06:14 PM | #9 |
Found some matches.
Join Date: 06-07-10
Location: Bethesda, Md
|
Thanks for all the help. I'm looking forward to reading all of the links that were sent out. I'll let you all know how it turns out on Wednesday..
|
|
11-07-2010, 08:19 PM | #10 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
|
If you dont snap pictures I will have to kill you
just saying.... Haha its probably easier to snap photos and upload them then it was for me to give you those links just saying... |
|
11-11-2010, 06:54 PM | #11 |
Found some matches.
Join Date: 06-07-10
Location: Bethesda, Md
|
The Brisket came out awesome. I was pleasantly surprised by the taste and the moistness of it. The pack date was actually on 11/06 so it was pretty young comparatively speaking. I ended up smoking the 6lb brisket for just under 7 hours. I did use foil for the last part of my cooking. I flipped the brisket three times. I used a basic rub of fresh ground black pepper, kosher salt, garlic powder, onion powder, and Montreal seasoning. Thank you for all of the advice. [IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot-2.png[/IMG][IMG]file:///Users/scottrubenstein/Desktop/brisket%20pics/IMG_0153.JPG[/IMG]
[IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot.png[/IMG][IMG]file:///Users/scottrubenstein/Library/Caches/TemporaryItems/moz-screenshot-1.png[/IMG] |
|
11-11-2010, 06:55 PM | #12 |
Found some matches.
Join Date: 06-07-10
Location: Bethesda, Md
|
Let me take you on a tour of the pics. The first is after I cleaned it. The second and third are two and four hours into the cooking process, respectively. The final three pictures are the final product.
|
|
11-11-2010, 07:16 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Nice job, that is a good looking brisket.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
11-11-2010, 07:30 PM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Nice work! Looks great!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
11-11-2010, 07:31 PM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Being a new member here at this forum, we have an awesome informational thread at the top of Q-Talk.
Here is the link for basic but great information. http://www.bbq-brethren.com/forum/showthread.php?t=7818 |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread | barbefunkoramaque | Q-talk | 51 | 07-09-2017 09:53 PM |
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread | Pitmaster T | Q-talk | 32 | 09-16-2011 05:44 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 |
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do | fireman_pete | Q-talk | 45 | 08-30-2010 10:39 AM |
UDS Brisket PRON (my 1st brisket...done) | KSims1868 | Q-talk | 16 | 05-10-2010 08:43 AM |
Thread Tools | |
|
|