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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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02-15-2013, 10:10 PM
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#1 |
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Found some matches.
Join Date: 02-03-13
Location: Tempe, AZ
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Quick at home brisket
Discuss
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02-15-2013, 10:28 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Lot of things they do differently than the conventional wisdom around here, but I would be willing to give it a try one time pretty soon and see what I learn. It is somewhat akin to the Night Train process.
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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 |
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02-15-2013, 10:45 PM
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#3 |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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Firstly it was recorded over four years ago. Processes evolve over time. The Brethren are divided on whether to wrap or not. Those that wrap are divided whether to wrap in foil or butchers paper. Clearly the brisket in the video was steamed in the wrap. The resulting stewed flavour wouldn't suit me!!!!
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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02-15-2013, 10:51 PM
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#4 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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If I did the math right on that rub they made, thats 1 part salt to 6 parts everything else. Seems pretty low on the salt for a big cut.
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02-15-2013, 11:45 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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With a few differences it is very close to how I cook mine although I stay on the pit. 4 hrs neked at 300 wrap in Butcher paper, back on the pit at 300 until probe tender. (2-3 hrs) Rest on the counter until the It drops to 150.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-16-2013, 12:28 AM
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#6 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Looks under cooked to me that don't look like butter ^^^that dawg will hunt, even if CAB is marketing ploy
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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02-16-2013, 12:41 AM
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#7 |
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is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Ok Since this is up for discussion.....
 Id Like to Add I dont Slice My Briskit paper thin !!!! I slice it thick !!!! Left overs get thin slice but Hot n Fresh off the Pit I like about 1/4" to 1/2" at least Closer to 1/2 in. slices  Wut Say you ??
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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