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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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06-06-2018, 07:36 AM | #16 |
Take a breath!
Join Date: 01-15-13
Location: Indianapolis
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I cook hundreds of pounds of briskets on my Shirley all the time. They are always juicy. The main thing you need to do is just be patient and wait until that thing probes tender. probably more tender than you many think. Then let it rest.
We cook hot. we spritz. We wrap in foil. We add a baste liquid to the foil. But all that isn't necessary, its just what we do.
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06-06-2018, 07:57 AM | #17 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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06-06-2018, 08:04 AM | #18 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Lol I've posted more brisket pics than you ever have, since your brisket pic post rate is zero.
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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06-06-2018, 08:10 AM | #19 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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I disagree with both EL and M-fine. Neither one knows anything about brisket (joking).
KISS. Keep doing what you're doing but maybe wrap a bit earlier and pull closer to 210/and/or when its probing easier than you likley think. It took me awhile to get accustomed to how buttery you want it to probe, i felt like i was overcooking it. Then rest 1-hr+. You'll get it. report back.. |
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06-06-2018, 09:20 AM | #20 | |||
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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M-fine laid out a very successful brisket technique. I know because it's close to what I do. One of the keys is to finish at a lower temp. This gives a large window for being perfect. It also prevents the perfectly done brisket from carrying over while holding. The guy in the video didn't vent so off a hot pit and into a cooler overcooked it and it dried out. I finish so low that the paper wrapped brisket goes straight into the hold and doesn't carryover. The hold is the second part. These briskets finish in the 190s and then get held still wrapped for about about 4 hrs or more. This makes for a very tender and moist brisket. The added benefit is timing is easy with hours of cushion time. Oh and I'm not scared to show my flat
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Let's all just calm down and smoke a fatty |
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06-06-2018, 10:12 AM | #21 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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@smoke ninja,
good post, and great pics! can you post a link to your brisket technique again. I haven't seen it in a while but I thought you recommended wrapping after 4 hours?
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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06-06-2018, 10:51 AM | #22 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
https://www.bbq-brethren.com/forum/s...d.php?t=219158 https://www.bbq-brethren.com/forum/s...d.php?t=247399
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06-06-2018, 11:00 AM | #23 |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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FYI, just looked up my notes on Franklin’s timing.
Brisket prep starts at 8:00 am, and they hit the smoke at 10:00 am. They get wrapped about 9 hours later at 7:00 pm and then at some point they move from the smoker to a holding oven. Serving starts at 11:00 am so 27 hours after prep starts and a full 25 hours after they hit the heat. You can make good brisket in under 10 hours, but if you want world class great brisket, I don’t think there is a better way than giving it time. I don’t have any info on what time temp and humidity he is using in the holding ovens. If anyone knows, please share!
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06-06-2018, 11:02 AM | #24 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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06-06-2018, 11:15 AM | #25 | |
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Join Date: 04-14-16
Location: Dallas, Texas
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06-06-2018, 11:17 AM | #26 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Yup that was my goal to start. I don't like to eat brisket for dinner, it's too heavy. Staying up all night or getting up at 4am wasn't cutting it either. I always say the best method is one that works but also one you can enjoy. Here's another example post as well as a poll on brisket holding with some good advice. https://www.bbq-brethren.com/forum/s...d.php?t=232173 http://www.bbq-brethren.com/forum/sh...d.php?t=254798 At the end of the day do what works for you.
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Let's all just calm down and smoke a fatty |
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06-06-2018, 11:23 AM | #27 |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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I am certainly no expert, but I have made smoked some very good brisket in 6-7 hours. As has been mentioned, cooking hotter with give you a smaller window to pull it at the right time, but there are several ways to get there. Says this guy with only one brisket pic....
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2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer. Last edited by Steve S; 06-06-2018 at 11:34 AM.. Reason: adding a photo |
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06-06-2018, 11:28 AM | #28 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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06-06-2018, 11:35 AM | #29 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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06-06-2018, 11:41 AM | #30 | |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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