MMMM.. BRISKET..
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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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Old 09-10-2009, 11:11 PM   #31
BBQ Grail
somebody shut me the fark up.
 
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Quote:
Originally Posted by bigabyte View Post
Shane made a good brisket? Wow, was I gone THAT long?
Shane SAYS he cooked a good brisket...
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Old 09-11-2009, 06:29 AM   #32
WannaBeBBQueen
is Blowin Smoke!
 
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Quote:
Originally Posted by HoDeDo View Post
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
That would be Sayville Andy
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Old 09-11-2009, 07:19 AM   #33
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
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You guys crack me up, ALL of you! Good morning.

I agree with one of the guys earlier who said watch the fire like it's your job and you'll
get fired if it varies more than 12 degrees in any direction.

We made our first briskets a few weeks back. I used this as an opportunity to get a
new team member oriented to it. He was amazed at how quickly the temperature
could drop or spike in such a large cooker. He thought it was a "set it and forget it"
thing. *WRONG*. I keep it between 240 and 260 on the surface. We do get some
sittin' and drankin' time, but to do it right, we never leave it alone, and are constantly
facing and watching the temp gauges.

Try, try, try again.

In the mean time, enjoy the chili!
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My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
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Old 09-11-2009, 07:37 AM   #34
JimDandysNYDan
is one Smokin' Farker

 
Join Date: 10-08-08
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Quote:
Originally Posted by HoDeDo View Post
You tell me which contest, and I will make sure I have enough of my stuff to send you for your next cook.
I'll be at Sayville Andy....Good luck to you guys in Clarence....

BTW...All wasn't lost, I made chili with the God foresaken brisket. Wasn't that bad.
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