We need a Select grade brisket Throw Down - Page 11

pjtexas1 · 01-29-2018, 12:27 PM

i was expecting to catch some flack about foil wrapping and ruining my bark.

CptKaos · 01-29-2018, 12:31 PM

Quote:

Originally Posted by pjtexas1

i was expecting to catch some flack about foil wrapping and ruining my bark.

I would of used foil instead of paper if I knew it was going to take so long to tender up

Larry

Burnt at Both Endz · 01-29-2018, 12:35 PM

Quote:

Originally Posted by pjtexas1

i was expecting to catch some flack about foil wrapping and ruining my bark.

As my old mentor told me, "foil is just another tool that a good cook has in his arsenal".

THoey1963 · 01-29-2018, 04:46 PM

Y'all and your damn smoke ring is killing me.

CptKaos · 01-29-2018, 05:13 PM

Quote:

Originally Posted by THoey1963

Y'all and your damn smoke ring is killing me.

That liquid smoke stuff is amazing:)

Larry

pjtexas1 · 01-29-2018, 05:15 PM

Quote:

Originally Posted by THoey1963

Y'all and your damn smoke ring is killing me.

Must be talking about the others. My brisket was 46 degrees when I put it in the insulated cabinet. Barely got any ring. I get better rings at LLL. If you have a Maverick you know what LLL is.

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PatAttack · 01-29-2018, 05:16 PM

Quote:

Originally Posted by CptKaos

That liquid smoke stuff is amazing:)

Larry

I thought it was the Tenda-Rub...???

THoey1963 · 01-29-2018, 05:25 PM

Quote:

Originally Posted by pjtexas1

Must be talking about the others. My brisket was 46 degrees when I put it in the insulated cabinet. Barely got any ring. I get better rings at LLL. If you have a Maverick you know what LLL is.

Sent from my SM-G955U using Tapatalk

More than I ever get...

CptKaos · 01-30-2018, 11:44 AM

I think olive oil has enzymes that help break down some of the connective tissue and makes for a deeper smoke ring.

Larry

THoey1963 · 01-30-2018, 12:32 PM

I usually use Olive Oil. Sometimes Worcestershire Sauce. Don't see a difference. But, smoke rings are a different subject. Sorry for the short derailment. Back to how "Selects are the New Wagyu"...

Czarbecue · 01-30-2018, 12:57 PM

I never get a smoke ring but it's because I slather my briskets in thick, fatty, oily condiments like mayo or ranch. Plus I do fatcap up...

There’s a slight ring...

CptKaos · 01-30-2018, 03:25 PM

On my reverse flow i always cook with the heat shield down

Larry

pjtexas1 · 01-30-2018, 05:20 PM

Quote:

Originally Posted by THoey1963

I usually use Olive Oil. Sometimes Worcestershire Sauce. Don't see a difference. But, smoke rings are a different subject. Sorry for the short derailment. Back to how "Selects are the New Wagyu"...

I've used vegetable oil, mustard/pickle juice, grape seed oil. Can't tell the difference in the smoke ring. Did the smoke ring appear in the wsm you ran for years? We love derailments.

Love the wagyu comment!

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Czarbecue · 02-02-2018, 11:32 PM

Wife wanted to bring a brisket to a friend’s kid’s birthday party tomorrow. Well, certainly not worthy of one of my Choice or Primer packers in the ice box but definitely a chance to enter my own self declared, unsanctioned ThrowDown!

Mayo rubbed:

2-parts Coarse Black Pepper, Q-Salt, Seasoning Salt, Turbinado Sugar, and my Memphis dry rub for some color:

A 20 pound of Weber charcoal only fill up my basket half way

Fatcap down because I didn’t trim so there’s plenty of fat here:

Happy Hapgood · 02-03-2018, 12:15 AM

Win a Throwdown and name your Select Brisket TD. Looks like some good ones already. The current one is Bacon! WOW!

01-29-2018, 12:27 PM	#151
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	i was expecting to catch some flack about foil wrapping and ruining my bark. __________________ 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])

01-29-2018, 04:46 PM	#154
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Y'all and your damn smoke ring is killing me. __________________ 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 [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

01-30-2018, 11:44 AM	#159
CptKaos is one Smokin' Farker Join Date: 09-21-17 Location: Central Texas Name/Nickname : Larry	I think olive oil has enzymes that help break down some of the connective tissue and makes for a deeper smoke ring. Larry __________________ Larry I fix stuff and I know things.

01-30-2018, 12:32 PM	#160
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	I usually use Olive Oil. Sometimes Worcestershire Sauce. Don't see a difference. But, smoke rings are a different subject. Sorry for the short derailment. Back to how "Selects are the New Wagyu"... __________________ 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 [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

01-30-2018, 12:57 PM	#161
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	We need a Select grade brisket Throw Down I never get a smoke ring but it's because I slather my briskets in thick, fatty, oily condiments like mayo or ranch. Plus I do fatcap up... There’s a slight ring... __________________ Boathouse Smokers Big Black Cabinet

01-30-2018, 03:25 PM	#162
CptKaos is one Smokin' Farker Join Date: 09-21-17 Location: Central Texas Name/Nickname : Larry	On my reverse flow i always cook with the heat shield down Larry __________________ Larry I fix stuff and I know things.

02-02-2018, 11:32 PM	#164
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	We need a Select grade brisket Throw Down Wife wanted to bring a brisket to a friend’s kid’s birthday party tomorrow. Well, certainly not worthy of one of my Choice or Primer packers in the ice box but definitely a chance to enter my own self declared, unsanctioned ThrowDown! Mayo rubbed: 2-parts Coarse Black Pepper, Q-Salt, Seasoning Salt, Turbinado Sugar, and my Memphis dry rub for some color: A 20 pound of Weber charcoal only fill up my basket half way Fatcap down because I didn’t trim so there’s plenty of fat here: __________________ Boathouse Smokers Big Black Cabinet

02-03-2018, 12:15 AM	#165
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Win a Throwdown and name your Select Brisket TD. Looks like some good ones already. The current one is Bacon! WOW! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast