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 01-31-2011, 07:37 AM   #1
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ...exit 36
Default Finally nailed a brisket

After 2 less than ideal attempts I finally nailed one. Smoked a 6.5lb flat for about 8 hours at 220-ish and then into the cooler for a couple more. Used a rub with some chili powder in it. I sliced a bit off for sampling and cut up the rest for a chili contest yesterday (put the dripping in the chili, too). Even thought I didn't win (out of 18 entries), mine was the first chili gone. Don't know how that works, but more than a few people said I should have won. That's a great feeling.

One of my testers is a friend and local cop. His department tried it and has asked for one for dinner Thursday.

Question......should I now expect the urge to smoke something every weekend as I do now????

Last edited by daninnewjersey; 04-08-2011 at 08:42 AM..
daninnewjersey is offline   Reply With Quote


Old 01-31-2011, 07:47 AM   #2
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Default

Short answer... yes.

Sometimes the temptation gets worse... more than twice a week.
Then you find yourself wandering the meat racks... at all times of day mumbling to yourself.

Don't ask me how I know this...
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 01-31-2011 at 08:52 AM..
BBQ Bandit is offline   Reply With Quote


Thanks from:--->
Old 01-31-2011, 07:51 AM   #3
RedPig
Full Fledged Farker

 
Join Date: 10-09-10
Location: Hampton Roads, VA
Default

This can be very addicting...you have been warned
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0
RedPig is offline   Reply With Quote


Old 01-31-2011, 07:51 AM   #4
aquablue22
Babbling Farker
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Default

Yes, you now know why JD asked every Friday "What's Smoking Farkers?".....Nice looking brisky!
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini

I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
aquablue22 is offline   Reply With Quote


Old 01-31-2011, 07:55 AM   #5
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Default

The hook has been set. It's easier to just give in.
__________________
Pork Butt and Chicken Legs (semi-retired)
bmanMA is offline   Reply With Quote


Old 01-31-2011, 08:15 AM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Dang near too nice a brisket to sacrifice to the Chili Gods. Nice smoke!
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 01-31-2011, 08:41 AM   #7
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Default

Nicely done......
Yep your hooked now....... to the club
__________________
Ken

WSM
Char-Griller Super Pro w/SFB
Grill Sargent
Turkey / Fish Fryer
Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR]
[COLOR=black]Proud member of the Zero's :thumb:[/COLOR]
Phesant is offline   Reply With Quote


Old 01-31-2011, 08:50 AM   #8
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

It has got ya now
Very nice
Big George's BBQ is offline   Reply With Quote


Old 01-31-2011, 08:53 AM   #9
R2Egg2Q
is One Chatty Farker

 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

Great job on the brisky! Sure sounds like your butcher is going to be seeing you a lot more now.
__________________
-John

XL [COLOR=darkgreen][B]BGE[/B][/COLOR], Large [B][COLOR=#006400]BGE[/COLOR][/B], Small [COLOR=darkgreen][B]BGE[/B][/COLOR], Mini [COLOR=darkgreen][B]BGE[/B][/COLOR], Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket [B][COLOR=red]Red[/COLOR][/B] Backlit Thermapen, custom BGE & Weber [URL="http://www.amlwoodart.com/Links.html"]handles[/URL] by brethren martyleach

[U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]
R2Egg2Q is offline   Reply With Quote


Old 01-31-2011, 09:39 AM   #10
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Yeah, you're pretty much done for. There's no going back, no help available, so just go with it. It's a pretty easy addiction to feed here in SoCal, but you see these guys smoking in feet of snow, single digit temps, etc. You got that itch, you're gonna keep scratching it, and it'll never go away.

Great looking brisket, and you are correct that where there is chili, there should be Fritos. The only thing I would say now is you should do a whole packer - point meat, whether you slice it or do burnt ends - holy chit that's good.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 01-31-2011, 09:41 AM   #11
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Very nice !!!!
jestridge is offline   Reply With Quote


Old 01-31-2011, 09:50 AM   #12
daninnewjersey
Babbling Farker

 
daninnewjersey's Avatar
 
Join Date: 01-01-11
Location: Southern NJ...exit 36
Default

Quote:
Originally Posted by gtr View Post
The only thing I would say now is you should do a whole packer - point meat, whether you slice it or do burnt ends - holy chit that's good.
Thanks for all the kind words. I fully intend to make that leap. However, with my Masterbuilt rookie smoker I don't think a packer would fit. This means of course I'm already planning a UDS build. Been trolling the internet and found a couple sources for barrels, and have been reading up on designs.

I definitely want 2 cooking grates in it because I can tell I will be using ever square inch of cooking space.
daninnewjersey is offline   Reply With Quote


Old 01-31-2011, 09:52 AM   #13
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

If you're not already aware of this thread, you should be. It really is the mother of all UDS threads. Enjoy the next several days....

http://www.bbq-brethren.com/forum/sh...ad.php?t=23436
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 01-31-2011, 10:32 AM   #14
BBQ_MAFIA
somebody shut me the fark up.
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Default

Yes you will have the urge to smoke something every weekend.

You will also have the urge to talk about somking something every day.
You may also find that this site is the first thing on you mind when you wake up and
the last when you go to sleep.
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
Blackstone Pizza Oven
Blackstone 36" Griddle
1-Banjo
BBQ_MAFIA is online now   Reply With Quote


Old 01-31-2011, 10:53 AM   #15
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

Supurb bark!

But you only cooked for 8 hrs @ 220ish? I think you'd better check your temp gauge. I think your temps were likely to be higher.

@ 220, you're at a minimum of 1.5. hrs per pound (maybe 1 hr 40 min), and you were at 6.5 lbs. That's 9 hours.

Of course, don't know what you're cooking on, and maybe you were in a hot spot with the meat? Pulling it off and quickly wrapping for rest, and the cooler really helps too.

Anyways, great job!

Oh, masterbuilt electric? Well, they do have very consistant heat, and are a box cooker. Okay, I can see 8 hrs.
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I nailed it! (Pr0n!) Bbqin fool Q-talk 22 06-09-2011 06:43 AM
Nailed a brisket MushCreek Q-talk 25 05-31-2011 10:24 PM
Almost Nailed it............Ribs bottomsupbbq Q-talk 34 09-12-2010 06:25 AM
Tri-Tip ver 3.0 Pron, finally nailed it Saiko Q-talk 22 08-28-2010 08:12 PM
Finally, Some Brisket Pron. leanza Q-talk 15 07-18-2007 10:39 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 09:28 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