JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
Awesome post Chris...thank you very much!
bigabyte, has my vote for Bretheren member of the year, he is helping out all of us with out tring to sell a product ,video or class..he is what being a BBQ BRETHREN is all about..I really mean that!!! thanks!!!! anyone thinking of doing a brisket will reap the rewards of his hard work!! AGAIN, THANKS!!!!!!!!!!!!!!!!!!!!!!!
Ditto II!!!!!!bigabyte, has my vote for Bretheren member of the year, he is helping out all of us with out tring to sell a product ,video or class..he is what being a BBQ BRETHREN is all about..I really mean that!!! thanks!!!! anyone thinking of doing a brisket will reap the rewards of his hard work!! AGAIN, THANKS!!!!!!!!!!!!!!!!!!!!!!!
Excellent post Chris! I too wish that I had read this years ago,
would have made things much easier.
I question the fat side down thing, makes no sense to me
but as you said, not everyone agrees.
Nice job, thanks.
Weiser
Chris,
Fantastic post!
And you did it without talking down to folks.
Well done!
The only thing I would add is:
I have found that when the brisket is properly done, you can take a gloved hand and seperate the point from the flat without using a knife.
It is so predicable that I can tell the finish texture from just that test. If I have to use a knife, they come out "under-done"
This stops any problems with cutting flat or point accidently and mixing them up. Each portion is clearly defined and YUMMY!
Great Job!
TIM
I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.This is what I'm talking about when I welcome a new member in Cattle Call: "....enjoy what you learn and share what you know." Chris has exemplified the Brethren Spirit to the nth degree. Thank you Chris. This just may be the best Brisket post this site has ever had. Need to make a sticky out of this one and 5 stars.
Go right ahead and use it. Hope it helps.I second that. Thank you for taking the time to put that together. Q'ing has really taken off at my office, I have built five UDS's for co-workers who have no or very little experience, and am currently building three more. I typed up a basic instructions on temps, Minion etc. With your permission I'm going to copy this and include it along with giving you full recogition as the author.