MMMM.. BRISKET..
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 02-03-2018, 01:39 AM   #166
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

We don't need no stinkin' TD... Lord knows I try to win. But we are doing this any ways... I'll start prepping mine tomorrow for SB...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is online now   Reply With Quote


Thanks from:--->


Old 02-03-2018, 05:07 AM   #167
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Grate temps has been 265-275 all night and IT for the flat is only at 155 after 6 hours. At 22 pounds, this mother packer is a BEAST. I still wrapped it though. I need some sleep.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is online now   Reply With Quote


Old 02-03-2018, 12:42 PM   #168
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default We need a Select grade brisket Throw Down

Well, it pass the bend test but still dry as hell. Why and how?? All because it is Select grade? I wasn’t happy with the bark either but it stayed wrapped for 5 hours. Never doing a 20 plus pounder again.

Edit: This is after 11 hours with the average temp being 275ish. I wrapped at 6 hours when it was at 154F. Pulled it when the Weber had the flat at 203F but all the spot checking showed 207-211F for the temp. Probed like stale peanut butter. Vented for only 10 minutes and rest for 90 minutes before I started slicing.



__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle

Last edited by Czarbecue; 02-03-2018 at 01:03 PM..
Czarbecue is online now   Reply With Quote


Old 02-03-2018, 02:11 PM   #169
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Damn Jersey milk cows anyways!

Wonder if Paul thinks that could have used another 25 minutes of cook time?
Burnt at Both Endz is offline   Reply With Quote


Thanks from:--->
Old 02-03-2018, 04:31 PM   #170
Nuco59
is One Chatty Farker
 
Join Date: 08-18-13
Location: Texas
Default

“That's the way brisket go”

―(not) Ron Washington


If making brisket were the same as busting out a PBJ on white- who could be be proud to whip out a "good 'un"?

I think it's a nice looking brisket - shame about it being a little dry. Slice it thin-ish and hit it with some bbq sauce thinned with a bit of beef broth (or juice from your cook).

The next one will be better - that's what I keep telling myself.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Old 02-03-2018, 04:45 PM   #171
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

I guess this shows using higher grade beef does most of the work for average cooks This piece of Select was not as firm as the others in the case so it may have been out of the freezer for at least 24 hours. But for now, Czar 0, Select 1. Well played.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is online now   Reply With Quote


Old 02-03-2018, 05:40 PM   #172
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Smoked me Select last Saturday, had Dental Work on Monday morning - now that me mouth is feeling better there's NO Brisket left overs left..........
Guess I Need to knock out another Delicious Select Walmart Brisket.........
__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!
SmittyJonz is offline   Reply With Quote


Old 02-03-2018, 06:02 PM   #173
Nuco59
is One Chatty Farker
 
Join Date: 08-18-13
Location: Texas
Default

This has been a good thread- I'm glad the "lowly" select brisket was given a shot to be in the limelight for once (twice maybe? nvm)

I'd rather catch choice on sale - but I've cooked -what I'd call- a lot of selects over the last 4 years. Never regretted them or buried them in the backyard and swore witnesses to secrecy. Maybe my cooks make them more like tasty pot roasts- I foil by preference. I have used butcher paper- never really got anything from it but less 'jus and some oily paper. Nor have I cooked one to completion naked on the grate. I will have to do that one day - just to see.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Old 02-03-2018, 06:31 PM   #174
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by Burnt at Both Endz View Post
Damn Jersey milk cows anyways!

Wonder if Paul thinks that could have used another 25 minutes of cook time?
In my unofficial select brisket experience it would need a few more minutes or skip the vent. Every little little bit helps.

Sent from my SM-G955U using Tapatalk
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is online now   Reply With Quote


Old 02-03-2018, 07:23 PM   #175
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Im in!

__________________
Let's all just calm down and smoke a fatty

Help us raise funds to feed our Veterans and Homeless HERE

www.gofundme.com/2s8fv5qs
smoke ninja is online now   Reply With Quote


Thanks from:--->
Old 02-03-2018, 07:26 PM   #176
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 02-03-2018, 07:53 PM   #177
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by smoke ninja View Post
Im in!

I'm detecting something. Can't quite put my finger on it though...

Sent from my SM-G955U using Tapatalk
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is online now   Reply With Quote


Thanks from: --->
Old 02-09-2018, 04:51 PM   #178
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

Sorry I'm so late. Been one of those weeks. Did five briskets for the Super Bowl, four Prime, and one Select. Here's the pics:























All five briskets on at 11 pm. The top two Primes were done at 8 am. The bottom two Primes were done at 9 am. The Select didn't come off until 10:30 am. As you can see, I over cooked it a little. The fold test broke. It tasted alright though.

At the price I can get Primes for, I'll stick with them when I can...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is online now   Reply With Quote


Old 02-09-2018, 05:20 PM   #179
CptKaos
Full Fledged Farker

 
CptKaos's Avatar
 
Join Date: 09-21-17
Location: Central Texas
Default

If it tasted good that's a win right there :)

Larry
__________________
Matt's Pits FineTune 2040
Customized ChickenCooker by Matt
Large BGE
Weber Genesis II e410
18x36 pipe grill
Fall 2017 TBBB survivor:)
Molon Labe!

CptKaos is offline   Reply With Quote


Old 02-09-2018, 08:37 PM   #180
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Stopped back by the wally world, I'm sorry for 2.96/lb, I just couldn't buy the piece of Mexican beef, besides they only had one to pick from.
Burnt at Both Endz is offline   Reply With Quote


Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:22 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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