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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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09-16-2017, 01:46 PM | #16 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Sometimes i think I cook briskets just for the left over meals. Looking forward to the sliced pics
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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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09-16-2017, 01:50 PM | #17 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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It may have been done many times here (I'll search the forums), but I'll take any suggestions for reheating and using leftovers in recipes that I can get.
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09-16-2017, 02:22 PM | #18 |
Got Wood.
Join Date: 08-01-13
Location: Salem, NH
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Awesome job. I am a brisket rookie and I love them even if they are not perfect.
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09-16-2017, 04:56 PM | #20 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
That video is a great example of what NOT to do. |
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09-16-2017, 06:33 PM | #21 |
On the road to being a farker
Join Date: 03-25-17
Location: Atmore, Al
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That video made me cringe.... Why did he do that...?
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09-16-2017, 06:36 PM | #22 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Why cringe over him removing fat? Your doctor would probably cringe if he didn't.
Of course- if you like fat...eat it all- you only live once.
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I started out with nothing and I got most of it left. |
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09-17-2017, 10:04 AM | #23 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Removing the fat was not the only offense. The guy in the video looks like he smoked his brisket naked.
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Boathouse Smokers Big Black Cabinet |
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09-17-2017, 12:02 PM | #24 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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I didn't take photos of the final, sliced product. My guests were here and ready to eat. I didn't think the flat was as tender as I was expecting. It probed with 0 resistance. In hindsight, I would have removed it from the foil and checked tenderness. I may have even put it back in the smoker to see if the bark would firm back up. I'm a total brisket rookie, so I'm open to critiques and suggestions. It may have been a "not great" cut of meat. It was a Wal Mart purchase... $46 for 13 lbs. I couldn't find a grade on it, but you more experienced pit masters can probably tell me the grade given weight and price.
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09-17-2017, 12:04 PM | #25 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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Overall, I probably wouldn't splurge for it again, unless it's something I did that limited the quality of the results. I should note that all of the people who ate it told me I was nuts for expressing disappointment in the outcome. Also, we are eating it now as Sunday dinner, and I think it's better than it was last night. I did a few things to it to dress it up.
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09-17-2017, 12:05 PM | #26 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Removing fat is not an offense - might not be the way you'd do it.
Neither is smoking a brisket naked... unless it's you- not wearing clothes- doing it in your driveway. Lots of ways to do bbq - how boring it would be if there was only one way.
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I started out with nothing and I got most of it left. |
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09-17-2017, 12:07 PM | #27 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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unless it's you- not wearing clothes- doing it in your driveway.
LOL, that's what I thought he meant at first. I thought, "Wow, how would he know whether the guy was dressed when he cooked it?" I think I need sleep. Getting up so early yesterday to cook the brisky is catching up with me. |
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09-17-2017, 12:08 PM | #28 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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It is really easy to set one's own expectations a bit higher than is realistic. A brisket has its own, if you will, personality. You can do the exact same thing to two seemingly identical pieces and have them come out differently.
I know when I am cooking I have this vision of Ambrosia of the Gods results that seldom meets with reality. Take it a little easier on yourself. Your guests liked it. Did it have a nice smoke ring? That is always pleasing.
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09-17-2017, 12:12 PM | #29 |
is one Smokin' Farker
Join Date: 03-27-15
Location: Mishawaka, IN
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It did have a great smoke ring, and I used it as an illustration to educate my guests. We are eating only the point now, and there's a little piece left. I'll snap a quick photo and post it here.
As for the chef expecting Ambrosia and the meal not delivering... been there done that. In fact, in different terminology, I just told my family that I think that's a common occurrence when one puts so much into a meal. |
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