What is your most favorite thread on the Brethren??

What about the Turkey brine thread with the unwanted visiting families?
Can't remember who posted it, but it's been a while.
 
Ducksmoke said:
This one was a game changer for me. Haven’t done a brisket any other way since

www.bbq-brethren.com/forum/show thread.php?t=213367[/URL]
Click to expand...

Well trying again. Blue dawgs brisket.


That didn’t work. Hard to believe i was in the tech business for 30 years and can’t post a link.

The Post was named Bludawgs brisket.

This is his method, it works great.
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
 
Last edited:
Just a suggestion - for any Q-Talk threads that you mention here(or see mentioned), please consider bumping them so newer folks can see them, and old timers can re-comment!


(Not everyone in Q-talk will look at this thread, but everyone in Q-talk will see any new or bumped threads on page 1.)
 
Moose said:
Just a suggestion - for any Q-Talk threads that you mention here(or see mentioned), please consider bumping them so newer folks can see them, and old timers can re-comment!


(Not everyone in Q-talk will look at this thread, but everyone in Q-talk will see any new or bumped threads on page 1.)
Click to expand...

Thanks Moose!

I do a qtalk dive to check out cooks and recipes, so this is very helpful!
 
I already answered this once, but another thread came to mind today. I searched and couldn't find the link if anyone could it is indeed a great one for new Brethren to read and comment on. It was the thread started by Robb talking about how you got into grilling/smoking.
It was a great thread that really showed insight into where everyone came from and how grilling/smoking connects them to very important memories of very special people in their lives. Some of those who have gone on...definitely a GREAT one.
 
SweetHeatBBQnSC said:
I already answered this once, but another thread came to mind today. I searched and couldn't find the link if anyone could it is indeed a great one for new Brethren to read and comment on. It was the thread started by Robb talking about how you got into grilling/smoking.
It was a great thread that really showed insight into where everyone came from and how grilling/smoking connects them to very important memories of very special people in their lives. Some of those who have gone on...definitely a GREAT one.
Click to expand...


There's a couple threads like that - if you give me Robb's screen name, I should be able to dig it up...
 
Unfortunately, someone seems to be downvoting this thread...truly sad.


:sad:
 
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