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| 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. |
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12-10-2017, 08:44 PM
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#1 |
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is one Smokin' Farker
Join Date: 12-08-15
Location: Midwest
Name/Nickname : N/A
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Brisket...Try something new or tried and true?
I have 2 brisket cooks coming up for friends and family. I’ve always done brisket the same. Buy a packer from sam’s. Trim excess fat, rub with worsch and then oakridge Black ops. Smoke with hickory pellets, wrap with BP, probe at 200+ and pull when tender. Rest for 3-4 hours wrapped in towels.
My dilemma....when cooking for friends or family I hold myself to a really high standard. I always get good reviews and I’m worried about messing with success. I also have self diagnosed BBQ ADD. Doing the same thing over and over gets boring and I’ve been watching competition style videos to try something new. So Brethren. Do I toe the line and do the normal cook or do I separate the point and flat, trim aggressively, find a new rub, inject with butcher BBQ and do burnt ends and slices.
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Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite |
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12-10-2017, 08:54 PM
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#2 |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Go nuts... It's not my brisket, rep or family.
 Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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12-10-2017, 08:56 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Ya try something New - do one on a stickburner.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-10-2017, 09:03 PM
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#4 |
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Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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You haven't done a brisket until it is slathered in mayo. Foe real.
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Boathouse Smokers Big Black Cabinet |
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12-10-2017, 09:34 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Deep Fried?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-10-2017, 09:44 PM
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#6 |
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is one Smokin' Farker
Join Date: 12-08-15
Location: Midwest
Name/Nickname : N/A
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Good ideas all around
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Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite |
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12-10-2017, 09:44 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Get it out of your system and try something new!
Just noticed that you post something about brisket and four Texans comment on it.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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12-10-2017, 09:48 PM
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#8 |
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is One Chatty Farker
 Join Date: 04-17-16
Location: Midlothian, Texas
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If you want to change just one thing get some Sucklebusters 1836 rub and use it it instead of Black Ops.
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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12-10-2017, 09:58 PM
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#9 | |
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is one Smokin' Farker
Join Date: 12-08-15
Location: Midwest
Name/Nickname : N/A
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Quote:
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Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite |
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12-10-2017, 10:30 PM
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#10 | |
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Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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Quote:
I think I’d have to add a little horseradish to this mayo slather Sent from my iPhone using Tapatalk
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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12-11-2017, 07:18 AM
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#11 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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ancora imparo !!!!!
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12-11-2017, 07:27 AM
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#12 |
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Babbling Farker
  Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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I'm boring, when cooking for family or friends, I try to buy quality meat and keep it simple.
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12-11-2017, 09:14 AM
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#13 |
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is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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It's your cook, man, do it how you want.
Just don't par boil it. That sh*t's just wrong.
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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12-11-2017, 09:32 AM
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#14 |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I dont change up brisket often as im happy with what i do. I did one this weekend and got creative. Not my best one. It was $27 so not the hardest hit
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Let's all just calm down and smoke a fatty |
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12-11-2017, 09:35 AM
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#15 |
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On the road to being a farker
Join Date: 07-16-17
Location: Central Florida
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Do something new and let us know how it turns out. I love to experiment, I have my "brisket routine " down for catering but when it is going to end up in my mouth I love to color outside the lines. I am normally a slice it all kind of guy, but from time to time a steaming tray of burnt ends is just what the doctor ordered. I would suggest start there.
Smokey |
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