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 04-12-2021, 08:50 PM   #1
cssnms
Found some matches.
 
Join Date: 04-04-21
Location: Annapolis
Name/Nickname : Chris
Red face My 2nd cook on the P&S...

And my 1st brisket ever...

I learned a few things to include I cant predict just how long it will take to cook a brisket.

Started with a 14lb+ Prime Costco brisket.

Rubbed it down with cracked pepper, Kosher salt and smoked paprika.

She smoked for about 5 hrs between 240 and 250 degrees.

Wrapped in butcher paper at around 175 degrees and it took another 4 hrs at 300 degrees and pulled it off at around 195 degrees.

It came out very moist, the fat rendered great, it was like butter, it also had nice bark and easily pulled apart across most cross sections. There were a couple of areas of the thinnest part of the flat that required more effort to pull apart. More importantly everyone loved it and far better than we ever had at our local Red Hot and Blue.

In retrospect I would go a little lighter on the rub, the salt and pepper was a tad overwhelming. Also, I would have let it stay on the grill for another +/-5 degrees as I think that would have helped to break down the connective tissue better in some of the thinner section mentioned above. I also would've let it rest more than an hour. But it was getting way late and everyone was crying of hunger.

All-in-all very happy with my first brisket.

Up next, pulled pork!
Attached Images
File Type: jpg 20210412_211142.jpg (62.8 KB, 215 views)
File Type: jpg 20210412_211728.jpg (76.6 KB, 217 views)
File Type: jpg 20210412_211735.jpg (51.3 KB, 217 views)
cssnms is offline   Reply With Quote




Old 04-12-2021, 08:53 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Nice job!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 04-12-2021, 08:58 PM   #3
FireChief
is one Smokin' Farker
 
Join Date: 05-05-09
Location: Wichita Falls, TX
Default

Very nice! Not just for a first but for any brisket. Interesting to see your next one after the tweaks you mentioned. Briskets are like snowflakes. They are all just a little different. That's what makes them so challenging yet rewarding when you nail them.

Sent from my KFMAWI using Tapatalk
__________________
Horizon 24" X 48" Marshal RD Special Offset
FireChief is offline   Reply With Quote


Thanks from: --->
Old 04-12-2021, 09:11 PM   #4
rwalters
Quintessential Chatty Farker

 
rwalters's Avatar
 
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
Default

Very nice!! Which P&S cooker ya cooking on?
__________________
MAK 2 Star -- MAK 3 Star -- Camp Chef FTG 900
Follower of Jesus, Husband of 1, Father of 9, Lover of people
"Ya don't win friends with salad!"
Come follow my adventures on Instagram: @bbqmakdaddy
rwalters is online now   Reply With Quote


Thanks from:--->
Old 04-12-2021, 09:18 PM   #5
cssnms
Found some matches.
 
Join Date: 04-04-21
Location: Annapolis
Name/Nickname : Chris
Default

Quote:
Originally Posted by rwalters View Post
Very nice!! Which P&S cooker ya cooking on?
Thanks!

Maverick 850

So far so good and it helps she's easy on the eyes.

I feel like I'm cheating with a pellet cooker and I know they don't get the same respect as a stick burner but I am really loving the simplicity of the system.
cssnms is offline   Reply With Quote


Thanks from: --->
Old 04-12-2021, 09:20 PM   #6
cssnms
Found some matches.
 
Join Date: 04-04-21
Location: Annapolis
Name/Nickname : Chris
Default

Thank you all, I was nervous about what to expect but I'm encouraged by the results thus far. I have a lot to learn but I feel like I'm picking up some good practical experience and I'm learning from it.
cssnms is offline   Reply With Quote


Thanks from: --->
Old 04-13-2021, 07:43 AM   #7
Shiz-Nit
Babbling Farker

 
Shiz-Nit's Avatar
 
Join Date: 03-06-10
Location: kentucky
Default

Outstanding looking
__________________
Bluegrass Southern Smokers

Instagram - bluegrasssouthernsmokers

Deep South GC28
Forno Venetzia wood fired pizza oven
Weber Summit S-670 natural gasser
Traeger pellet pooper
BGE's
Shiz-Nit is offline   Reply With Quote


Old 04-13-2021, 09:31 AM   #8
LloydQ
is Blowin Smoke!
 
Join Date: 12-12-16
Location: Vicksburg, MS.
Default

Very impressive for a first attempt!
LloydQ is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 04-13-2021, 09:48 AM   #9
Gimmethecash
is one Smokin' Farker

 
Gimmethecash's Avatar
 
Join Date: 02-06-19
Location: Pasadena, CA
Name/Nickname : Steven
Default

Looks great from here!

I hear you on the timing. My family seems to think I can magically make BBQ finish at a set time, so I now start large proteins very early & hold. Better food + less stress = happy cook.
__________________
Weber Performer Deluxe
MGrills M1, C4, M16
Camp Chef FTG600
Flamethrower
Otto Wilde OFB
Cookshack Amerique
2 x Sous Vide Supreme
Minipack MV31X
Gimmethecash is offline   Reply With Quote


Thanks from: --->
Old 04-13-2021, 09:52 AM   #10
HogGrog
is Blowin Smoke!

 
HogGrog's Avatar
 
Join Date: 07-18-17
Location: Fenario
Name/Nickname : Greg
Default

Nice cook and nice pit!

Brisket cooking (and eating) is addictive!
__________________
Money for nothing and your chicks rotisserie…
Everybody must get “Blackstoned”…
Don’t bogart that point, my friend...
HogGrog is offline   Reply With Quote


Thanks from:--->
Old 04-13-2021, 11:06 AM   #11
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

Good.
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Thanks from:--->
Old 04-13-2021, 01:10 PM   #12
Pig_Farmer
is One Chatty Farker

 
Pig_Farmer's Avatar
 
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
Default

Looks great
__________________
Thanks for looking,
Carl
Pig Farmer's BBQ
Weber Performer, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke
Pig_Farmer is offline   Reply With Quote


Thanks from:--->
Old 04-13-2021, 04:26 PM   #13
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Fine work Chris.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is offline   Reply With Quote


Thanks from:--->
Old 04-13-2021, 07:40 PM   #14
Big Andy
Full Fledged Farker

 
Join Date: 09-15-14
Location: Jackson,Tn.
Default

Looks great to me. It seems that when I bump the heat up, my done temps are higher than at lower cooking temps. I guess that's the trade off for hurrying it. Probably be closer to 205. But more importantly is probing with a thermometer to make sure you are there. You are well on your way it looks to me like.
Big Andy is offline   Reply With Quote


Old 04-14-2021, 06:36 AM   #15
BlueHaze
On the road to being a farker
 
BlueHaze's Avatar
 
Join Date: 05-27-20
Location: Clearwater,Fl
Name/Nickname : Indy
Default

Looks really good. I have a Maverick 850 also. Fantastic. American made.
BlueHaze is offline   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 05:42 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, 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