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Re: Brisket...need help
[Re: FoxTrot]
#5821238
07/07/15 04:25 PM
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Joined: Mar 2014
Posts: 385
banderabound
Bird Dog
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Bird Dog
Joined: Mar 2014
Posts: 385 |
After catering a big party ~10 years ago I got asked to start smoking briskets for a smokehouse south of San Antonio. After doing that every single weekend for a year I couldn't stand BBQ…at all.
Then, I made my own rub. Now, I usually find the Salt Lick rub in HEB. It's delicious and less time consuming -- not to mention cheaper. I still appreciate making my own rub and sauce, though. Just…lazy, I guess.
I do mix Fab B with Apple Juice to inject the night before…as well as applying the rub.
I usually smoke mine at 250-275. It's a little faster and I might lose some flavor than when cooking at 225 but they always turn out fabulous.
I pull the brisket off the pit at 198, wrap in foil, and put in a cooler for an hour before slicing and serving.
Man -- I'm hungry.
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Re: Brisket...need help
[Re: FoxTrot]
#5824417
07/09/15 02:33 PM
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Joined: Nov 2006
Posts: 2,801
booger
Veteran Tracker
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Cooked 2 for the 4th.... Lots of salt and pepper, no trimming and 4 hours of straight oak/hickory smoke. Put them each in a roasting pan and covered until internal temp of 195 reached. Chilled overnight, sliced, and reheated... Best I've ever cooked. Never got the pit over 250. To me, it not time but temp that determines if it's done!
Big ones line-up, little ones bunch-up
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Re: Brisket...need help
[Re: FoxTrot]
#5824584
07/09/15 04:21 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
THF Celebrity
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Cook enough of them and you don't need a thermometer, poke it with your finger and you will know.
It's hell eatin em live
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Re: Brisket...need help
[Re: redchevy]
#5824900
07/09/15 08:03 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
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All Chefs will tell you that your finger is inaccurate. Use a thermopen. Everybody's fingers are different.
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Re: Brisket...need help
[Re: FoxTrot]
#5825569
07/10/15 04:25 AM
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Joined: Jul 2012
Posts: 361
r_u_sharp_2
Bird Dog
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Bird Dog
Joined: Jul 2012
Posts: 361 |
tx bbq rub is what I use.
I do fat cap down. I usually smoke it at 250 and 1hr plus 30min per pound. Just did a 16lber over the 4th.
When it hits 180 or so, I pull it and wrap in foil, then towel and it goes to a cooler for 2-3 hours or until it is time to cut.
Matt
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Re: Brisket...need help
[Re: Huntmaster]
#5831417
07/14/15 03:22 PM
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Joined: Jan 2006
Posts: 10,645
garrett
THF Celebrity
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Posts: 10,645 |
All Chefs will tell you that your finger is inaccurate. Use a thermopen. Everybody's fingers are different. and every pitmaster will tell a chef that each brisket is differant and hits its "done" time at different temps and by feel is the only way to go
Attention rickym, this is not a troll post, just a good hearted fun type of post
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Re: Brisket...need help
[Re: garrett]
#5831442
07/14/15 03:39 PM
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Joined: Sep 2012
Posts: 12,865
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,865 |
All Chefs will tell you that your finger is inaccurate. Use a thermopen. Everybody's fingers are different. and every pitmaster will tell a chef that each brisket is differant and hits its "done" time at different temps and by feel is the only way to go LOL ... as funny as it might sound, I have cooked literally hundreds of briskets dating back close to 50 years without any type of thermometer ... my kids got me a internal meat thermometer a few years back and I have used it for a variety of different things both on my pit and in the oven BUT I still use my finger as my final test. The thermometer lets me know what the temperature is and I have noted that some briskets feel right at 185-190 and others 200-205 ... so the thermometer gets it close or is good information but the true test is the poke.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: PMK]
#5831470
07/14/15 03:56 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
THF Celebrity
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Joined: Oct 2004
Posts: 39,544 |
All Chefs will tell you that your finger is inaccurate. Use a thermopen. Everybody's fingers are different. and every pitmaster will tell a chef that each brisket is differant and hits its "done" time at different temps and by feel is the only way to go LOL ... as funny as it might sound, I have cooked literally hundreds of briskets dating back close to 50 years without any type of thermometer ... my kids got me a internal meat thermometer a few years back and I have used it for a variety of different things both on my pit and in the oven BUT I still use my finger as my final test. The thermometer lets me know what the temperature is and I have noted that some briskets feel right at 185-190 and others 200-205 ... so the thermometer gets it close or is good information but the true test is the poke. X2 While im only 29, I have close to 20 years of bbq under my belt and I also have never used a probe thermometer.
It's hell eatin em live
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Re: Brisket...need help
[Re: FoxTrot]
#5831505
07/14/15 04:22 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Ok boys, I have never smoked a brisket myself. I have been apart of smoking a few.
Here lately, I have been smoking ribs and chicken a lot and have that down. I can control my temps really good on my smoker.
So, how long and at what temp? What temp do I want to get it to? Leave unwrapped the entire time? Im lost. Seasonings? I have my rib seasoning down good.
Im going to the store later today to hit up the cheaper prices on briskets. Every brisket you cook will be better than the last, until you achieve brisket nirvana, and then, right outta the blue, you'll make a nasty one for no dang good reason. It's what keeps us great brisket cooks humble.
Cast I have a short attention spa
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Re: Brisket...need help
[Re: PMK]
#5831520
07/14/15 04:39 PM
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Joined: Jan 2006
Posts: 10,645
garrett
THF Celebrity
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THF Celebrity
Joined: Jan 2006
Posts: 10,645 |
All Chefs will tell you that your finger is inaccurate. Use a thermopen. Everybody's fingers are different. and every pitmaster will tell a chef that each brisket is differant and hits its "done" time at different temps and by feel is the only way to go LOL ... as funny as it might sound, I have cooked literally hundreds of briskets dating back close to 50 years without any type of thermometer ... my kids got me a internal meat thermometer a few years back and I have used it for a variety of different things both on my pit and in the oven BUT I still use my finger as my final test. The thermometer lets me know what the temperature is and I have noted that some briskets feel right at 185-190 and others 200-205 ... so the thermometer gets it close or is good information but the true test is the poke. I keep track of internal temp as a gauge to know when to start get serious about checking for done. I have noticed that the prime briskets I have been getting at Costco are not hitting done till closer to 205, it always stresses me out when I see that internal temp rise that high and its still not ready to pull
Attention rickym, this is not a troll post, just a good hearted fun type of post
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Re: Brisket...need help
[Re: garrett]
#5831573
07/14/15 05:18 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
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Yep, and some people still don't believe in A/C. "This here swamp cooler is much better than that durn central air mess."
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Re: Brisket...need help
[Re: Huntmaster]
#5831588
07/14/15 05:24 PM
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Joined: Jan 2006
Posts: 10,645
garrett
THF Celebrity
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Joined: Jan 2006
Posts: 10,645 |
Yep, and some people still don't believe in A/C. "This here swamp cooler is much better than that durn central air mess." take your foot of your mouth, open your ears and go learn something
Attention rickym, this is not a troll post, just a good hearted fun type of post
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Re: Brisket...need help
[Re: FoxTrot]
#5831609
07/14/15 05:42 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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We had a swamp box in El Paso, worked good until the humidity went up.
Cast I have a short attention spa
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Re: Brisket...need help
[Re: Cast]
#5831810
07/14/15 07:43 PM
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Joined: Sep 2012
Posts: 12,865
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,865 |
We had a swamp box in El Paso, worked good until the humidity went up. yep, I worked in Mojave CA for a couple of years, swamp cooler felt darn good in the hangar when the temp was hovering around 120 with 5% humidity.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: Cast]
#5831822
07/14/15 07:48 PM
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Joined: Sep 2012
Posts: 12,865
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,865 |
Ok boys, I have never smoked a brisket myself. I have been apart of smoking a few.
Here lately, I have been smoking ribs and chicken a lot and have that down. I can control my temps really good on my smoker.
So, how long and at what temp? What temp do I want to get it to? Leave unwrapped the entire time? Im lost. Seasonings? I have my rib seasoning down good.
Im going to the store later today to hit up the cheaper prices on briskets. Every brisket you cook will be better than the last, until you achieve brisket nirvana, and then, right outta the blue, you'll make a nasty one for no dang good reason. It's what keeps us great brisket cooks humble. AMEN to that!!! That was one reason my kids got me the thermometer, I had a new pit that I was trying to figure out how it cooked and was very inconsistent on brisket, did a bunch of reading on-line to see what I was doing differently from my old pit and it came down to temperature. I used the probe for the next 5 or 6 to find what my pit was doing on temperature control in the smoker. Last several have come out very good with my three areas to hit (smoke, tender & moist), I can always hit 2 but getting all three was a challenge with this pit.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: FoxTrot]
#5831825
07/14/15 07:50 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
THF Celebrity
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THF Celebrity
Joined: Oct 2010
Posts: 20,988 |
yall are making me hungry
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Re: Brisket...need help
[Re: PMK]
#5831927
07/14/15 08:45 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
Veteran Tracker
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Mercy, don't even get into that different parts of the smoker box will read different temps!! One thing at a time for this crowd. (And don't trust that crappy temp. gauge on the cooker) After a little bit--we spring it on them that yes, we have been to the moon.
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Re: Brisket...need help
[Re: FoxTrot]
#5832012
07/14/15 09:29 PM
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Joined: Sep 2012
Posts: 12,865
PMK
THF Celebrity
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Joined: Sep 2012
Posts: 12,865 |
HM ... sarcasm duly noted ...
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: FoxTrot]
#5835933
07/17/15 03:15 PM
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Joined: Sep 2008
Posts: 1,908
Gacman
Pro Tracker
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Pro Tracker
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Posts: 1,908 |
I clicked on this link cause I thought you needed help EATING the brisket. My bad. Smoke on.
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Re: Brisket...need help
[Re: redchevy]
#5850941
07/28/15 12:28 AM
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Joined: Sep 2013
Posts: 120
firemack
Woodsman
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Woodsman
Joined: Sep 2013
Posts: 120 |
Who'd thought red chevy is an expert on brisket as well as everything else
Keep the Lord in your heart; but keep your powder dry.
-Chris Knight
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Re: Brisket...need help
[Re: firemack]
#5851495
07/28/15 12:58 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,544 |
Who'd thought red chevy is an expert on brisket as well as everything else So kind of you. Def not an expert. I have cooked in my share of competitions and found it very humbling, won some but lost a lot more. I do know that you don't need a probe thermometer or a prime grade brisket to make excellent bbq, a nosler partition is superior to a corelock, and you don't need a 1-ton diesel to drag your dingy. Past that I don't really know whats up your but.
It's hell eatin em live
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