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JimDandysNYDan
09-09-2009, 08:24 AM
My brisket sucks!!!....I spent 15 hours cooking a brisket on Sunday and I was really hoping that this time I would have good results. But as usual, it came out like a big pile of chit. I am just so disgusted. Thank God I was too drunk at that point that I couldn't throw it across the yard...LOL. I'm not sure exactly what went wrong, maybe it was the spike in temperature or when the flames danced in the cooking chamber for a bit. Or it could have been when I foiled and coolered it and my drunk arse forgot to put broth in the foil. I can't even bring myself to posting pics of the massacre. God I hate cooking brisket. :sad:

big brother smoke
09-09-2009, 08:28 AM
My brisket sucks!!!....I spent 15 hours cooking a brisket on Sunday and I was really hoping that this time I would have good results. But as usual, it came out like a big pile of chit. I am just so disgusted. Thank God I was too drunk at that point that I couldn't throw it across the yard...LOL. I'm not sure exactly what went wrong, maybe it was the spike in temperature or when the flames danced in the cooking chamber for a bit. Or it could have been when I foiled and coolered it and my drunk arse forgot to put broth in the foil. I can't even bring myself to posting pics of the massacre. God I hate cooking brisket. :sad:

Go get another brisket and do it again, Grasshopper! Cooking over and over is the only way you are going to improve. :biggrin:

On another note: I would have split a gut to seen pics of you drunk off your arse flinging your briskie :twisted:

NeoTrout
09-09-2009, 08:31 AM
No pics, didn't happen? Half the fun is to keep trying. (And drinking) :icon_cool

southjersey
09-09-2009, 08:31 AM
hmmm....Will Brisket toss replace lawn darts?

Hang in there! Once you get it down, you'll be happy.

garyk1398
09-09-2009, 08:36 AM
Maybe the brisket wasn't drunk enough!

JimDandysNYDan
09-09-2009, 08:38 AM
You know what I see happening here???????.....Shane recently cooked himself a great brisket and there needs to be someone to fill his shoes in terrible brisket cooking :shock:.....Is that person me????? Holy Fark!!!.....I need Help.

Wyatt!!!!!!!!!!!!!

Ashmont
09-09-2009, 08:39 AM
You grabbed Shane's original recipe card. Your supposed to use the "Other one". I hear he is doing better now.

early mornin' smokin'
09-09-2009, 08:39 AM
good thing u didnt hurl that brisket, i wanted to see that, now that woulda been some pron!!! stick with it guys, how big was that hunk o' meat, and what'd you do to it?

4TheLoveofBrisket
09-09-2009, 08:40 AM
I can certainly sympathize with you bro. Been there, done that. I can't tell you how many brisket's I've ruined. Keep at it. It truly is a hard cut of meat to cook. Best advice, always throw something else on with your brisket to fall back on till you get there.

JimDandysNYDan
09-09-2009, 08:46 AM
good thing u didnt hurl that brisket, i wanted to see that, now that woulda been some pron!!! stick with it guys, how big was that hunk o' meat, and what'd you do to it?

It was 14.5 lbs. it's still in the fridge...I'm trying to find a funeral home that will give it a proper burial....LOL

Grillman
09-09-2009, 08:49 AM
Like others have said..it takes a bit of practice.
If your Brisket was as bad as you say...it can still be used in a stew or
Chilie, or add it to some beans.

early mornin' smokin'
09-09-2009, 08:51 AM
im with grillman, chop it up, make a big pot of chili out of it, and call it a day!

JimDandysNYDan
09-09-2009, 09:17 AM
Looks like I wil be making chili with it....I just hope the farkin thing doesn't bite me when I go to chop it up....Evil brisky....

Captain Dave
09-09-2009, 09:31 AM
Man i feel your pain, had probs with my last one too. Like yours I let the temp get up. Came out like an extra big shoe with a thick sole. Gona do another one tonight. This time fat cap down and more strict temp monitoring. I hope I can figure out this camera thing.

bigabyte
09-09-2009, 07:23 PM
Shane made a good brisket?:shock: Wow, was I gone THAT long?:shock:

Brian in Maine
09-09-2009, 07:27 PM
Time to switch to flats. You don't have nearly as much time to get drunk with a flat.:lol:

landarc
09-09-2009, 07:37 PM
You missed it just barely. Why not give a hot and fast a try, might work for you. Or try one of Saiko's many variations on that theme. Helped me a lot to understand what was supposed to happen.

bigabyte
09-09-2009, 08:25 PM
I would blame it on the squirrels. Pesky little varmints try and work their way into everything.

HumboldtSmokeBBQ
09-09-2009, 08:30 PM
You know what I see happening here???????.....Shane recently cooked himself a great brisket and there needs to be someone to fill his shoes in terrible brisket cooking :shock:.....Is that person me????? Holy Fark!!!.....I need Help.

Wyatt!!!!!!!!!!!!!
I have been in that dudes shoes for while, and I still have yet to pull of a good brisket. I keep waiting, and reading before i try again...right now i like the pork butt thing, honing my skills on that. But i love me some beef, and I need to break the code. I feel your pain brother.

ipls3355
09-09-2009, 08:34 PM
I hate briskets too. It doesn't help that there is no where to get a good brisket without a special order. The only ones available are at Walmart, and they are horrible imo

zydecopaws
09-09-2009, 08:39 PM
Maybe you should take a lesson from Shane and get Wyatt to help you on the next one... :wink:

jeffjenkins1
09-09-2009, 08:41 PM
I found that smoke for the only the first 4 hours and then nothing but hot coals after that always gave me the best brisket from my side burner.

On the drum, it is easy, just put it on and turn every 4 hours til it's butter!

Jeff

cdollar
09-09-2009, 08:41 PM
You may be able to save it. I would foil it with some liquid, slightly acidic, apple juice/vinegar, something like that and cook at 190 degrees for about 12 hours. If it's not tender and juicy, you can still make chili.


Chuck

leanza
09-09-2009, 08:47 PM
Try a different supplier. Choice grade. Email Funk and see what he can offer as advice, he's cooked a lot of them. Keep practicing.

bbqfans
09-09-2009, 09:10 PM
Salvation is here:
Now , take a deep breath and start again...
The last one is still good for Chili, Beans,Bruntends(pun), or a number of other uses.
So, how to start over? Easy!
Get yourself some thermometers(probes and instant read like the chef's have),set up one probe(oh,you'll need 2 -OR-one Maverick) to read the temp. at the grate level( where the food is cooking).
Now,place the other probe into the humpped up end of the Brisket(the point)as deep into the muscle as you can(to the middle of the mass).
Now start your fire,wood is best, and watch the heat as if it were your job and if you miss a change in temp. ,you're FIRED:!:More on this later:confused:
This is extremely important(oh, this is after heat-up to 220*F). Make sure the exhaust is wide open and leave it open,(that's the lungs of the unit).
Use your intake(the nose)to control the air flow and(concequently the heat).
Now to the watching, You'll be sitting there swilling down the drinks,so make that time useful...
when the grate temp. drops 10*F to 20*F, step up and adjust the heat;ie-add a stick of wood(to increase the heat when fuel is low) or close the intake to decrease the temp.(cut off some air-but do this in small increments).Changes come fairly quickly.
Now the fuel, if using charcoal(yuk), add 1 to 2 at a time so you don't go too fast. If you are doing your job, you will have no problem in keeping flare-ups controlled.Put them right on top of the hot coals(and if you have a small bucket,put the coal in it and place it on top of the firebox to warm-up-catches quicker).
If you use wood(yea!), you need to have pre-cut sticks appox 8"long and about 2" in diameter. Keeping this on the firebox will also help this to catch quickly ; you'll be glad you did.
Now, as I said, watch that temp.:!: It's the most important thing you do right now(besides drinking).Seriously:!::icon_pissed
O.K., we've got it going, now remember that fire needs 3 things;fuel,Oxygen and air flow.Lose one of these and there is no fire:!:
A clean burning fire is paramount to a good smoke. When combustion is quick, the volitiles burn with it. No creosote or nasties, just thin-blue-smoke:wink:
Now,you've got the tricks, go forth and "Cue" my friend, and report back and show and tell the class of your accomplishments:!:
Hope that helps and
SMOKE HAPPY
Stan aka Old School :mrgreen:

nolaman
09-09-2009, 10:27 PM
My brisket sucks!!!....I spent 15 hours cooking a brisket on Sunday and I was really hoping that this time I would have good results. But as usual, it came out like a big pile of chit. I am just so disgusted. Thank God I was too drunk at that point that I couldn't throw it across the yard...LOL. I'm not sure exactly what went wrong, maybe it was the spike in temperature or when the flames danced in the cooking chamber for a bit. Or it could have been when I foiled and coolered it and my drunk arse forgot to put broth in the foil. I can't even bring myself to posting pics of the massacre. God I hate cooking brisket. :sad:
Hey, I too can feel your pain! Early last week, I mentioned to my wife I wanted to try a brisket AGAIN! I've been working on a couple of mods. for my chargriller. I made a larger charcoal basket at work the week before. Plus a couple of other ideas I found on a link to this site. Any how I came home Thurs. eve, the wife says"There is a surprise in the fridge for you"!I'm thinking some new kind of beer to try! I opened the door...:shock: The biggest brisket I ever had! She says "DON'T MESS IT UP'!:twisted: I'm :icon_sick A 12lb. packer, at 25 bucks, this is risky business...:roll: As John Wayne says "Some times a mans' gotta do, what a mans' gotta do"... I did my homework, studied the saved threads and posts. THANK YOU EVERYONE WHO CONTRIBUTES TO THIS SITE!..:eusa_clap:eusa_clap:eusa_clap:eusa_clap:eu sa_clap YOU are a great bunch of people!!! As luck would have it, after 3x, it turned out good. Every body said it was great!! So hang in there!! You'll "git er done"! Pron soon to come, when I figer out how to attach pics.

HoDeDo
09-09-2009, 10:35 PM
Looks like I wil be making chili with it....I just hope the farkin thing doesn't bite me when I go to chop it up....Evil brisky....

We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?:twisted:

WannaBeBBQueen
09-10-2009, 06:37 AM
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?:twisted:wow there's a deal I'd like to ease drop on!!:biggrin:

JimDandysNYDan
09-10-2009, 07:53 AM
We're going to be at Clarence and Sayville... you give me your chicken francese secrets, I'll give you brisket mojo. :) Deal?:twisted:

You've got yourself a deal Andy.....:mrgreen:

HoDeDo
09-10-2009, 10:49 PM
You've got yourself a deal Andy.....:mrgreen:

You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook. :-P:eusa_clap

BBQ Grail
09-10-2009, 11:11 PM
Shane made a good brisket?:shock: Wow, was I gone THAT long?:shock:

Shane SAYS he cooked a good brisket...

WannaBeBBQueen
09-11-2009, 06:29 AM
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook. :-P:eusa_clap

That would be Sayville Andy :biggrin:

Lake Dogs
09-11-2009, 07:19 AM
You guys crack me up, ALL of you! Good morning.

I agree with one of the guys earlier who said watch the fire like it's your job and you'll
get fired if it varies more than 12 degrees in any direction.

We made our first briskets a few weeks back. I used this as an opportunity to get a
new team member oriented to it. He was amazed at how quickly the temperature
could drop or spike in such a large cooker. He thought it was a "set it and forget it"
thing. *WRONG*. I keep it between 240 and 260 on the surface. We do get some
sittin' and drankin' time, but to do it right, we never leave it alone, and are constantly
facing and watching the temp gauges.

Try, try, try again.

In the mean time, enjoy the chili!

JimDandysNYDan
09-11-2009, 07:37 AM
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook. :-P:eusa_clap

I'll be at Sayville Andy....Good luck to you guys in Clarence....

BTW...All wasn't lost, I made chili with the God foresaken brisket. Wasn't that bad.