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Started By
Message
re: Smoked Brisket Horror Story
Posted on 6/12/13 at 9:35 am to Politiceaux
Posted on 6/12/13 at 9:35 am to Politiceaux
quote:
Rohan2Reed's banning, how awesome was it?
When did this happen?
0
Posted on 6/12/13 at 9:37 am to OTIS2
I would like to see a stickied thread dedeicated to all of the question asked ad nauseum by posters.
Posted on 6/12/13 at 10:18 am to Politiceaux
quote:
Rohan2Reed's banning
:fingerscrossed:
Posted on 6/12/13 at 10:23 am to SUB
quote:
Anyway, I am over dramatizing this. Had a food time but I just don't understand why people try to over complicate things when it comes to BBQ.
I'm not seeing where the guy was trying to "over complicate" anything. Sounds like he just needs a bit more experience and a few more pointers -- which should be encouraged.
Posted on 6/12/13 at 10:33 am to Y.A. Tittle
If it was my first time doing a brisket I would be watching the temp like a hawk.Tell him to Youtube BBQ by Franklin and that should get him going in the right direction as far as trimming, cook time,and temps.I followed his technique to the letter and cant imagine a better product.
This post was edited on 6/12/13 at 10:35 am
Posted on 6/12/13 at 10:54 am to pdubya76
I have seen those Franklin videos and they are great. I have been itching to try his method out. I just don't know where I can get aged oak.
Posted on 6/12/13 at 10:55 am to SUB
quote:
He had been cooking it for quite a while already when I had arrived, so I asked him about when he thought it would be ready. He said he wasn't sure, but a few hours?
sounds right
quote:
I asked him where his meat thermometer was because I saw he was only paying attention to the temp of the smoker. He looked at me blankly and said that he doesn't need to use one.
bill cannon has won many a bbq competition without using a meat thermometer. not using one might mean he smoked enough brisket to tell when its done
quote:
Several hours later, my friend asked him if it was ready to take off the grill and he said "The longer the better, right?"
this is true
quote:
proceeds to trim it immediately without letting it cool down
cool down..you mean rested? you dont cool down a brisket, you wrap it in foil and towels & put it in a cooler to reabsorb the juices
quote:
. I watched in horror as he trimmed off almost all of the charred fat and throw it into the garbage
as in the char on the fat cap?? i do the same thing. there's plenty of bark on the meat side, the bark on the fat cap is just..fat.
Posted on 6/12/13 at 1:16 pm to SUB
i went to a cook out last weekend where every single thing was fried and by the time he got through frying everything the fist things he had fried was cold so i had cold fries and okra and hot fried pheasants and fried bisquets, it was terrible.
Posted on 6/12/13 at 1:56 pm to SUB
I live in the sticks.I cut a big oak limb up and its seasoned.Works great.
Posted on 6/12/13 at 2:58 pm to CAD703X
quote:
bill cannon has won many a bbq competition without using a meat thermometer. not using one might mean he smoked enough brisket to tell when its done
This was the first time this guy cooked a brisket, so not a good comparison.
Why would you think cooking a brisket longer is always better? I cooked my first brisket slightly too long and it was a little dry. There is an optimal temperature to cook the meat to, like most other meats. Ignoring this may not get the best results.
quote:
cool down..you mean rested?
Yes, that is what I meant.
quote:
as in the char on the fat cap??
Some of this was on the fat cap, but he also trimmed the charred layers on the other side. It's best to trim the fat cap down before cooking so it isn't 1 inch thick. Leave a thin layer and it will add a ton of flavor to the brisket when sliced right.
Posted on 6/12/13 at 4:55 pm to OTIS2
quote:
We need a Short Bus F&DB
SHOTGUN!!!!
Posted on 6/12/13 at 5:20 pm to SUB
messing with you. this is TD after all
i will say that i've cooked a brisket as long as 24 hours before..smoking at 200 even..it took forever to get that sucker up to 195
Posted on 6/12/13 at 5:31 pm to SUB
Doesn't sound like that big of a deal... From the thread title I thought it would've caught on fire or fallen in the pool.
Posted on 6/12/13 at 7:14 pm to SUB
I always trim that nasty shite off my brisket. Sounds like he knows what he is doing.
Posted on 6/12/13 at 7:20 pm to SUB
I never use a meat thermometer ever. For anything. Smoked brisket is not the best way at all from my experience and how I have done it for years.
Posted on 6/12/13 at 7:25 pm to SUB
quote:
It's like going to a crawfish boil where the guy knows nothing about cooking crawfish and lets them boil (not soak) for an hour straight because "the longer the better, right?"
Actually they are nothing alike.
Posted on 6/12/13 at 7:38 pm to SUB
I've gotten to where I can do a decent one but my first ever (many years ago) was a real horror show. Much worse than this.
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