喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-09-2011, 06:20 AM   #1
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-03-10
Location: Sellersville, PA
Default 6 Hour Brisket?!?

9.75# packer from walmart. Trimmed a good amount of fat off it but I would still think its at least 7-8 pounds. Either way, after a LONG wait for the wsm to come up to temp (Been snowing most of the day and damn chilly) I threw her on at 10:30pm. Pit temp cruised at 225 for a little bit before the meat warmed up and the pit ran nice at around 260-275 for a couple hours so I went to bed around 1am. Randomly woke up at 4:30am so I checked outside and see the wsm is at about 230-240. Still plenty hot I thought, but seems we're already running low on fuel. Plugged the probe into my thermometer to find the brisket at 208 Grabbed the quick read thermo and start poking it (also this was the first I seen it since I put it one and man was it pretty). Getting around 200 all over and its probing like butta.

Only 6 hours and its overcooking! I cant believe it. And since this is my first packer im half asleep trying to find the point for some burnt ends. Ended up just cutting a section off and slicing it up. Had some flat in it but o well! I will say though it appears I may have found that magical texture as I ate some meat from whatever I was cutting Im just worried the flat may be a bit dry. We'll see, its in the cooler right now and Im lying back down. Ill keep ya posted hopefully with some pics later.

only pic so far, rubbed and waiting for the wsm:
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Old 01-09-2011, 07:23 AM   #2
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default

Brisket for breakfast, mmmmmmmmmmmmmmmmmmmmmm.
__________________
"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, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, Brinkman Dual Zone Proffessional Grill, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 2 UDS's.
Neil is offline   Reply With Quote


Old 01-09-2011, 07:54 AM   #3
lionhrt
is one Smokin' Farker
 
lionhrt's Avatar
 
Join Date: 05-07-10
Location: Hamilton wa
Default

Might have something there Neil a Burnt end omelet or Brisket and eggs with browns?
__________________
Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera
lionhrt is offline   Reply With Quote


Old 01-09-2011, 08:20 AM   #4
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-03-10
Location: Sellersville, PA
Default

Brisket for breakfast = HEARTBURN! shoulda seen that coming

Checked it out after rest to realize I totally didnt cut the point off for burnt ends, just kinda cut a random piece off, lesson learned. Also just cut into it and tried squeezing it, no juice, def gonna be dry. Flavors good though and we'll see what the middle area is like when I slice it. I decided to fridge it up for now whole to reheat and slice later around game time (GO EAGLES!!!!)

Some pics of my dry brisket and pseudo burnt ends




And the money shot:
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Old 01-09-2011, 08:27 AM   #5
Mister Bob
Babbling Farker

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

"Smell that? You smell that?"

"What?"

"Brisket son. Nothing in the world smells like that...I love the smell of brisket in the morning."

Apocalypse Now (1979) sort of...
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Old 01-09-2011, 08:38 AM   #6
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Default

Brisket Hash for tomorrow's breakfast would be sweet!
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Old 01-09-2011, 09:29 AM   #7
campdude
is Blowin Smoke!

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Default

Looks good enough to eat. I'd be happy to check it out and let you know if it was good or not!
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
The Big Easy Oil-less Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Old 01-09-2011, 09:48 AM   #8
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

Looks good from here!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 01-09-2011, 01:54 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Ya'lls have never had brisket hash?

that is a good looking brisket there, sounds like you are not an early morning person
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 01-09-2011, 02:24 PM   #10
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

Check the pit thermometer.
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Old 01-09-2011, 11:21 PM   #11
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

There is nothing, absolutely nothing, like the treat of waking up early in the morning to some perfectly done brisket. Nothing.
__________________
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.
bigabyte is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
4-Hour Brisket Done (Pron attached) wheelterrapin Q-talk 79 08-11-2014 04:43 PM
Brisket with a 9-hour rest???? HELP!!!! Thawley Q-talk 32 02-12-2010 04:09 PM
First Brisket, 11th-hour trepidation... hawtin47 Q-talk 7 02-06-2010 12:02 PM
8 hour Brisket HELP! BigHam Q-talk 10 10-05-2008 03:59 PM
17+ hour brisket jgh1204 Q-talk 1 04-25-2005 04:06 AM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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