The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-07-2010, 12:11 PM   #1
misterrachel
On the road to being a farker
 
Join Date: 12-26-09
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default Brisket smoking advice for a hybrid recipe

If I want to sub a smoked brisket in place of a crockpot recipe that typically calls for a regular uncooked brisket...do I just smoke the brisket for a couple hours to get the ring and flavor and then finish the cook in the crockpot? Or, would I finish the cook in the UDS and then put it in the crockpot (it'd be another 12 hours of cooking)?

Thoughts?
__________________
Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a UDS
misterrachel is offline   Reply With Quote


Unread 12-07-2010, 12:39 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Two to three hours should suffice, or until it hits about 160-165 internal, whichever comes first. Or just cook the whole thing in the crockpot and use liquid smoke for smoke flavor. The smoke ring doesn't really matter a whole lot flavor-wise, it is just appearance really.

Now I have to go to the penalty box for all the things I have said and thought.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
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 BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 12-07-2010, 01:33 PM   #3
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Have you considered moving the entire recipe from the crock pot into a cast iron pot in the smoker? If it's a smoky flavor you're looking for, you'll get better results that way. Just sayin'....
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Berkshire/Duroc Hybrid Ribs and Brisket Pron Q-Dat Q-talk 11 12-19-2010 11:05 AM
Smoking for money... need some advice darthtrader Catering, Food Handling and Awareness 9 09-02-2010 04:18 PM
Brisket and Pork "Hybrid" smoke. Advice? speedrcer1 Q-talk 4 05-15-2010 08:25 PM
New to smoking need advice bb262 Q-talk 5 05-02-2010 09:14 PM
Smoking in Advance Advice frognot Q-talk 17 07-05-2004 04:01 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts