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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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02-03-2018, 01:39 AM | #166 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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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 [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]. |
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02-03-2018, 05:07 AM | #167 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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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.
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Boathouse Smokers Big Black Cabinet |
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02-03-2018, 12:42 PM | #168 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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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.
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Boathouse Smokers Big Black Cabinet Last edited by Czarbecue; 02-03-2018 at 01:03 PM.. |
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02-03-2018, 04:31 PM | #170 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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“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.
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I started out with nothing and I got most of it left. |
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02-03-2018, 04:45 PM | #171 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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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.
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Boathouse Smokers Big Black Cabinet |
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02-03-2018, 05:40 PM | #172 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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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.........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-03-2018, 06:02 PM | #173 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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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.
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I started out with nothing and I got most of it left. |
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02-03-2018, 06:31 PM | #174 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
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! (Link) |
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02-03-2018, 07:26 PM | #176 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
02-03-2018, 07:53 PM | #177 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I'm detecting something. Can't quite put my finger on it though...
Sent from my SM-G955U using Tapatalk
__________________
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! (Link) |
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Thanks from: ---> |
02-09-2018, 04:51 PM | #178 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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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 [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]. |
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Thanks from: ---> |
02-09-2018, 05:20 PM | #179 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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If it tasted good that's a win right there :)
Larry
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Larry I fix stuff and I know things. |
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02-09-2018, 08:37 PM | #180 |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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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.
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