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Started By
Message
re: Brisket help please
Posted on 1/31/11 at 11:39 am to Count Chocula
Posted on 1/31/11 at 11:39 am to Count Chocula
I've been doing high heat briskets for the last couple of months with great success. High heat briskets are all the rage now and come out fantastic every time. Check this post below of a brisket I did last year.
High Heat Brisket
High Heat Brisket
This post was edited on 1/31/11 at 11:44 am
1
Posted on 1/31/11 at 11:51 am to Count Chocula
quote:naw, usually 2 links, Dr. Pepper and 10 lbs to go..
shrimp and crab gumbo
eta: Dons in Scott
This post was edited on 1/31/11 at 11:52 am
Posted on 1/31/11 at 11:56 am to Ole Geauxt
quote:This is what Gris swears is best at Dons Seafood, or so she has said a few hundred times. I was just telling you what to order. Get some Gratons (crackling) at Don's. You'll die of a heart attack much sooner than later!
shrimp and crab gumbo
Posted on 1/31/11 at 11:58 am to Count Chocula
quote:my truck console is very familiar with those little sacks..
Gratons (crackling) at Don's
Posted on 1/31/11 at 12:01 pm to Ole Geauxt
quote:You meant s'n'acks hopefully
very familiar with those little sacks..
Posted on 1/31/11 at 12:09 pm to Count Chocula
the little (sacks) of cracklins that I sit on my console and (snack) on..
Posted on 1/31/11 at 12:20 pm to RedHawk
quote:
High Heat Brisket
wow. i wouldn't have believed if i hadn't seen it with my own eyes! good work
i might have to try that.
ps count & geauxt this is a good thread..knock it off with the IMs before the wrath of gris tosses teh anchor.
This post was edited on 1/31/11 at 12:21 pm
Posted on 1/31/11 at 12:30 pm to CAD703X
quote:
High Heat Brisket
If you go to BBQBrethren and the Virtual Weber Bullet message boards you will see a lot of converts to this method. I was very skeptical as well, but High Heat has turned out fantastic brisket every time.
Posted on 1/31/11 at 12:56 pm to CAD703X
quote:This from the man who fibs about IRL encounters!
ps count & geauxt this is a good thread..knock it off with the IMs before the wrath of gris tosses teh anchor.
Posted on 1/31/11 at 2:40 pm to Count Chocula
I'll check out the High Heat method.
I may try to learn it for "emergencies", because for me, half the fun of smoking briskets is the hanging out, shooting the breeze with buddies, drinking beer, and just enjoying the whole process.
Posted on 1/31/11 at 2:42 pm to CAD703X
The high heat brisket is interesting. I like the low and slow method, though.
The count can't even make fun of me, accurately. Haven't posted about shrimp and crab gumbo at Don's ever, much less hundreds of times.
I have shrimp gumbo, only, there and fried crab claws and, sometimes the fried shrimp. I like the house dressing and homemade tarter sauce. Have no idea whether these are the best items on the menu, since I don't eat anything else when I'm there. These are the items I like when I'm not smoking a brisket.
At least, get it right next time, Charles.
The count can't even make fun of me, accurately. Haven't posted about shrimp and crab gumbo at Don's ever, much less hundreds of times.
I have shrimp gumbo, only, there and fried crab claws and, sometimes the fried shrimp. I like the house dressing and homemade tarter sauce. Have no idea whether these are the best items on the menu, since I don't eat anything else when I'm there. These are the items I like when I'm not smoking a brisket.
At least, get it right next time, Charles.
Posted on 1/31/11 at 2:56 pm to Gris Gris
quote:What the hell, you've said it bunches. "I like their shrimp gumbo cause they don't put the shrimp in the gumbo broth till you order it". And I wasn't making fun of you, why is everybody so testy today! You too NoHo...
The count can't even make fun of me, accurately. Haven't posted about shrimp and crab gumbo at Don's ever, much less hundreds of times
Posted on 1/31/11 at 3:00 pm to Count Chocula
quote:
"I like their shrimp gumbo cause they don't put the shrimp in the gumbo broth till you order it".
I don't say "cause" or "till" and I've never said "shrimp and crab gumbo". I don't even think they have shrimp and crab gumbo. I think you get either shrimp or seafood gumbo.
quote:
why is everybody so testy today
I was thinking the very same thing when I read your post. Figured it was because it's Monday...
Posted on 1/31/11 at 3:04 pm to Gris Gris
Ok, so I was close even though it was not an "exact" quote. But close enough to get my drift...
Have a nice day!
quote:Can't win for losing around this place.
I think you get either shrimp or seafood gumbo.
Have a nice day!
Posted on 1/31/11 at 3:07 pm to Count Chocula
You dish it, but you get irked when people play with you, choc.
Thanks. Maybe it will get better. It didn't start out very well.
quote:
Have a nice day!
Thanks. Maybe it will get better. It didn't start out very well.
Posted on 1/31/11 at 3:14 pm to Gris Gris
quote:Thats what you call that? You must've been the school ground verbal abuser champ. Sorry your day was bad from the start. But look at the bright side, you could be a resident Somolian with no air condition to set at 65.
You dish it, but you get irked when people play with you, choc.
This post was edited on 1/31/11 at 3:18 pm
Posted on 1/31/11 at 3:27 pm to Smoke Ring
quote:
I may try to learn it for "emergencies", because for me, half the fun of smoking briskets is the hanging out, shooting the breeze with buddies, drinking beer, and just enjoying the whole process.
I understand that, but the High Heat method still takes about 5 hours to cook if you do a whole packer.
Posted on 1/31/11 at 4:21 pm to CAD703X
quote:
What type of smoker do you have again
Brinkmann with a separate firebox to the left
Posted on 1/31/11 at 4:22 pm to Patch
quote:
Brinkmann with a separate firebox to the left
I actually feel sorry for you. I couldn't smoke a cigarette in that thing and I'm good at tending a fire.
Posted on 1/31/11 at 4:26 pm to Patch
I usually make a marinade myself: Beer, Red wine, garlic, mustard, ketchup, brown sugar, etc..etc.. It literally changes every time I make it. Marinate it overnight.
I pre-slice the brisket in 1/2 slices, but only down to the bottom fat layer. I'll grill it for 1-2 hours and toss it oven (and back in the original marinade) for 6-8 hours at 225F.
Best brisket you will ever have... and the whole house smells like brisket for a few days.
I pre-slice the brisket in 1/2 slices, but only down to the bottom fat layer. I'll grill it for 1-2 hours and toss it oven (and back in the original marinade) for 6-8 hours at 225F.
Best brisket you will ever have... and the whole house smells like brisket for a few days.
This post was edited on 1/31/11 at 4:29 pm
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