MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-09-2018, 09:56 AM   #1
HowardH
Found some matches.
 
Join Date: 11-05-17
Location: Dallas Tx
Default brisket cook

I bought 2 small briskets (flats - 3.5#'s each) and plan on cooking on my egg at 275. How long should I plan on cooking them allowing them to rest for an hour after reaching full temp and trying to have them ready to eat by 6:30sh after the Cowboys game! Also, what do you think of coating them with yellow mustard before adding the rub? I have heard it helps keep the rub attached but doesn't impart any flavor.
HowardH is offline   Reply With Quote




Old 09-09-2018, 10:06 AM   #2
Mikhail
is Blowin Smoke!

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

I have never had any trouble keeping rub on any meats so i don't know about the mustard.

As far as time, I'd still start pretty early. It wouldn't hurt them to rest longer than an hour.
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Old 09-09-2018, 10:28 AM   #3
Hoss
Babbling Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

^^^What he said^^^. It is much better and easier to hold them than to have to rush them.
Hoss is online now   Reply With Quote


Old 09-09-2018, 10:28 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

I know lots of folks use a binder like mustard, but I haven’t used it for years. Apply the rub and let it sit. The rub will draw moisture from the meat, and then the meat will draw the moisture back in, and the rub will stick.

As far as cooking time, it really depends on the cook temperature. Also, I have found that smaller cuts take more time per pound than larger cuts. I good rule of thumb is to allow 90 minute per pound at 225-is, 75 minutes per pound at 250-ish and an hour per pound at 275-ish, but each piece of meat is different, and will be done when it is done.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 09-09-2018, 10:47 AM   #5
Nuco59
is Blowin Smoke!
 
Join Date: 08-18-13
Location: Texas
Default

I skeet a little veggie oil on mine and give it a rub- haven't used mustard in a long while. I've had no experience with trying to get rub to stick on brisket without using something. I watch the "pros" flop briskets into plastic bus pan that look like they have 5 lbs of rub mix. Theirs seems to stick ok-but that method seems to be cost prohibitive for 1 or 2 briskets.
Good luck on your cook, sir.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Old 09-09-2018, 10:56 AM   #6
Mikhail
is Blowin Smoke!

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

And an added beauty of the longer hold is while the meat is resting you can watch the game in peace.

HOO DEY! (It's a Bengals thing. You wouldn't understand )
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Thanks from: --->
Old 09-09-2018, 11:46 AM   #7
HowardH
Found some matches.
 
Join Date: 11-05-17
Location: Dallas Tx
Default

I have noticed on the BGE the temp as registered on the gauge runs 25-30 deg hotter than the digiQ does at the grate at meat level. As a pilot, you are trained to believe your instruments and I am going to trust the DigiQ temp rather that the BGE probe.
HowardH is offline   Reply With Quote


Old 09-09-2018, 11:52 AM   #8
jimbotx
On the road to being a farker

 
Join Date: 05-24-18
Location: Arlington TX
Name/Nickname : Jim
Default

I think the general consensus is that mustard as a base for the rub really doesn't add any flavor profile (at least not that I've noticed). I've used both regular yellow and honey mustard - couldn't tell any difference.
jimbotx is offline   Reply With Quote


Old 09-09-2018, 04:09 PM   #9
Mikhail
is Blowin Smoke!

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

OK, Howard.... the Cowboys game is on. How are the briskets?
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Old 09-09-2018, 05:33 PM   #10
SMOKE FREAK
is one Smokin' Farker
 
SMOKE FREAK's Avatar
 
Join Date: 02-03-16
Location: McPherson Kansas
Default

If ya gotta have a glue for your rub then try Mayonnaise...The oil and egg mix make an awesome bark
__________________
Craig
SMOKE FREAK is offline   Reply With Quote


Old 09-09-2018, 07:19 PM   #11
HowardH
Found some matches.
 
Join Date: 11-05-17
Location: Dallas Tx
Default

So here we are, 4 hours in the BGE with the Franklin style rub, just kosher salt and pepper, at 265 and then wrapped, put on a bed of onions at 325 for 2 more hours. OMG was it tender! No knives needed...fork just fell through it.


Last edited by HowardH; 09-09-2018 at 07:30 PM..
HowardH is offline   Reply With Quote


Old 09-09-2018, 07:21 PM   #12
HowardH
Found some matches.
 
Join Date: 11-05-17
Location: Dallas Tx
Default

I posted a shutterfly link but it didn't show up...

https://pix.sfly.com/UpfqNq

Last edited by HowardH; 09-09-2018 at 07:33 PM..
HowardH is offline   Reply With Quote


Old 09-09-2018, 07:30 PM   #13
Mikhail
is Blowin Smoke!

 
Mikhail's Avatar
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

Nice! Glad it worked out well.
__________________
'I plan to live forever. So far, so good.' Anonymous

PK Classic Grill
Broil King Signet 320 Propane
Good One Open Range over & under
Mikhail is offline   Reply With Quote


Old 09-09-2018, 09:01 PM   #14
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by HowardH View Post
I posted a shutterfly link but it didn't show up...

https://pix.sfly.com/UpfqNq
In order to use the IMG tags, you need a direct link to the image. Look at the techie section of the forum for step by step instruction on posting pictures from most opoular sites.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Old 09-09-2018, 09:02 PM   #15
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by HowardH View Post
I have noticed on the BGE the temp as registered on the gauge runs 25-30 deg hotter than the digiQ does at the grate at meat level. As a pilot, you are trained to believe your instruments and I am going to trust the DigiQ temp rather that the BGE probe.
The dome of the BGE will BGE 30-40 degrees hotter than the grate, so both are probably right
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts