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Started By
Message
re: BBQ Q&A - Brisket
Posted on 6/7/18 at 11:03 pm to fightin tigers
Posted on 6/7/18 at 11:03 pm to fightin tigers
quote:
LA23
Them boys can cook.
0
Posted on 6/7/18 at 11:06 pm to golfntiger32
quote:
create more surface area for smoke to bind
Never heard of this before, but I can't deny that it does make sense.
Posted on 6/7/18 at 11:11 pm to Crawfish From Arabi
quote:
My name is James. Some people on here may know me from Hogs For The Cause, because I'm the head cook for Aporkalypse Now. I travel all over, competing in bbq contests for 12 years now, will compete in two bbq world championships this year, have been on a team that's won MIM twice, teach bbq classes, been bbqing for almost 21 years,
Damn. That's awesome. I'm just a backyard cook...lol. I've toyed with the idea of entering a few small contests to see how I would do but the judging is so subjective isn't it? Of course there are defined marks they look for in appearance and tenderness but when it comes to flavor, you basically have to get somewhat lucky to hit their pallet preference. Is that what you've found?
Posted on 6/7/18 at 11:27 pm to GeauxTigers0107
quote:
I've toyed with the idea of entering a few small contests
What's stopping you? I'd recommend it. What part of the state do you live? What type of equipment do you have? You might've mentioned this, and could possibly have everything you need already.
quote:
judging is so subjective isn't it
It can be, but also depends on the type of contest.
quote:
appearance and tenderness but when it comes to flavor
Tenderness is probably the most important. Appearance depends on the type of contest. Flavor...don't get too crazy and out of the box, and turn in a good bbq flavor. That might sound too vague, but it's the truth.
Posted on 6/7/18 at 11:41 pm to Crawfish From Arabi
quote:
What part of the state do you live?
Within an hour of New Orleans
quote:
What type of equipment do you have?
Green Mountain pellet smoker..the Jim Bowie model
And a New Braunfels stick burner
Neither one are very fancy but I know them well. The stick burner is my brisket and rib pit and the pellet is for chicken and butts.
Posted on 6/8/18 at 7:31 am to GeauxTigers0107
quote:
Within an hour of New Orleans
There's plenty contests within driving distance for you coming up. If you ever do one, and I'm there, you can setup right next to me. I'll help as much as possible throughout the cook.
quote:
Green Mountain pellet smoker..the Jim Bowie model
A friend of mine has his eye on one of these. How do you like it? Can it comfortably hold 2 chicken halves, 2 racks of ribs, and at least a brisket flat? If so, you could easily do a BCA contest.
quote:
And a New Braunfels stick burner
I've had that big, heavy smoker before. It was my first "big" bbq purchase. It was about $800, if I remember correctly, from academy 14 years ago. I loved that thing, and wore it out. It cooks a hell of a brisket. My brother in law has it on his patio now.
quote:
Neither one are very fancy but I know them well.
I love this statement, and really defines what bbq passion is. The "fanciest" pit in the world doesn't mean shite if you can't cook on it. Cook with what you have, know that pit, and enjoy the ride.
Posted on 6/8/18 at 7:45 am to fightin tigers
quote:
Stick to wings unless you are going to LA23
Sorry, decisions been made
Posted on 6/8/18 at 8:39 am to t00f
I want brisket
Posted on 6/8/18 at 8:46 am to TigerWise
There is a path.
Posted on 6/8/18 at 8:59 am to Crawfish From Arabi
I smoke exclusively on a 22 in. Weber Kettle.
Snake method, 2X1 around 90% of the kettle. Wood goes on the first half of the "snake" and water/drip pan in the middle. Temps stay steady at 275-285 with minimal fooling around. Can usually get 8-9 hours cook time until the snake burns out, in which I just add to it until I'm at my desired temp. I'll wrap at 180 in butcher paper and throw back on until done 200-203ish.
Done brisket, pork, chicken, etc. all with great success. Here's a brisket I did recently using the above method:
Set-up
12 lb. packer...10 hours later
Sliced
Snake method, 2X1 around 90% of the kettle. Wood goes on the first half of the "snake" and water/drip pan in the middle. Temps stay steady at 275-285 with minimal fooling around. Can usually get 8-9 hours cook time until the snake burns out, in which I just add to it until I'm at my desired temp. I'll wrap at 180 in butcher paper and throw back on until done 200-203ish.
Done brisket, pork, chicken, etc. all with great success. Here's a brisket I did recently using the above method:
Set-up
12 lb. packer...10 hours later
Sliced
Posted on 6/8/18 at 9:00 am to TigerWise
quote:
I want brisket
Drive over to South Carolina. I'm smoking a prime packer this weekend.
Rubbing it with SPOG tomorrow morning. Going on the WSM around 10 tomorrow night. 225 with mostly hickory and some cherry. Wrap in butcher paper at 165. Pull when done. Resting for two hours or so. Might do burnt ends. Still debating that one.
Fat cap down of course.
Posted on 6/8/18 at 9:07 am to Dav
quote:
22 in. Weber Kettle
One of the most versatile grills on the market. It's pretty much all you need for a small family. Good job on that brisket.
Posted on 6/8/18 at 9:08 am to Centinel
quote:
Fat cap down of course.
Of course :)
Posted on 6/8/18 at 9:19 am to Crawfish From Arabi
quote:He's a troll. Place him on ignore.
Please explain your thoughts
Posted on 6/8/18 at 9:31 am to AlxTgr
quote:
He's a troll. Place him on ignore
No worries. At the end of the day, it's just a useful and entertaining bbq discussion .
Posted on 6/8/18 at 9:33 am to Crawfish From Arabi
Thanks for starting these threads. I'm a casual BBQer, so every lil bit helps. It's funny how people are so passionate about the craft, that it turns into a pissing contest.
Posted on 6/8/18 at 9:52 am to Crawfish From Arabi
Cooked this beauty on of all things a Weber Kettle a few weeks ago. Turned out great.
Posted on 6/8/18 at 9:52 am to Dav
Dav - I've got a 22" kettle as well, what kind of charcoal are you using, and are those bricks in the first picture?
Due to the price point of the meat, and my inexperience, I've always been too intimidated to attempt a brisket on my Weber.
Due to the price point of the meat, and my inexperience, I've always been too intimidated to attempt a brisket on my Weber.
Posted on 6/8/18 at 9:59 am to Hat Tricks
Plan on smoking my Dad a brisket this weekend for upcoming fathers day. I'm going to mix my own rub that will include some ground coffee. I've only smoked one brisket and it turned out OK for a first time try. I believe I pulled it too early. Will let this one ride on low overnight Saturday and into Sunday.
Will smoke with Pecan chunks. Maybe some fruitwood mixed in as well.
Will smoke with Pecan chunks. Maybe some fruitwood mixed in as well.
This post was edited on 6/8/18 at 10:06 am
Posted on 6/8/18 at 10:02 am to BitBuster
Blue bag Kingsford. I always stock up during the twin bag sales for Memorial and Labor days. While I prefer lump coal, the briquettes are easier to stack for the snake method.
No bricks. Just a 2x1 snake of briquettes around 90% of the grill. That's a mix of hickory wood chunks with oak wood chips. I usually do all wood chunks but only had the chips on hand at the time. Then water pan in the middle. Light a few briquettes and place at the beginning of the snake and let it do its thing. I rotate the brisket on the grates throughout the cook so that the heat is never directly under the brisket.
I started doing only pork and chicken with the kettle cause I didn't want to mess up a $35 cut of meat either...but if you've mastered pork and chicken, brisket is your next challenge.
No bricks. Just a 2x1 snake of briquettes around 90% of the grill. That's a mix of hickory wood chunks with oak wood chips. I usually do all wood chunks but only had the chips on hand at the time. Then water pan in the middle. Light a few briquettes and place at the beginning of the snake and let it do its thing. I rotate the brisket on the grates throughout the cook so that the heat is never directly under the brisket.
I started doing only pork and chicken with the kettle cause I didn't want to mess up a $35 cut of meat either...but if you've mastered pork and chicken, brisket is your next challenge.
This post was edited on 6/8/18 at 10:04 am
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