First brisket today
Aug 8, 2012 | 11:51 AM
#22
you haven't seen my dog food thread have you?
I dont update it anymore because so many forums have people who nit pick it, and just cause problems. That, and it pretty much stays the same.
https://www.performancetrucks.net/fo...lovers-496076/
I dont update it anymore because so many forums have people who nit pick it, and just cause problems. That, and it pretty much stays the same.
https://www.performancetrucks.net/fo...lovers-496076/
Aug 8, 2012 | 12:05 PM
#23
video-2012-01-28-12-14-45.mp4 video by fredwho - Photobucket please excuse my manners, but it was so good I had to smack
that was an old one, but I posted it to show that people do it many ways. In Texas, people like to criticize those of us who use a foil pan. I smoke mine in the pan with juices for about half the time, maybe more. It takes on average 12 hours, sometimes more depending on the size etc. What I learned was this...make it how you like, or make it how others like, either way, have fun with it.
I for one am not impatient with my BBQ, we like to take it serious, even making our own sauce as you see in the vid, all from scratch.
that was an old one, but I posted it to show that people do it many ways. In Texas, people like to criticize those of us who use a foil pan. I smoke mine in the pan with juices for about half the time, maybe more. It takes on average 12 hours, sometimes more depending on the size etc. What I learned was this...make it how you like, or make it how others like, either way, have fun with it.
I for one am not impatient with my BBQ, we like to take it serious, even making our own sauce as you see in the vid, all from scratch.
Aug 8, 2012 | 12:19 PM
#24
Nice, glad I am not alone, I actually do fat up for the most part, so the juices run down from the fat. But once it's on a metal tray and out of the juices for the "bark", it's fat down so if it does burn, it burns through the fat first. For some reason, I live in a wind tunnel, and out here if the wind catches just right, it will stoke my fire and raise the temp. I've had it go as high as 100 degrees higher on me before. That made for a bad brisket too!
Aug 8, 2012 | 01:59 PM
#25
Thread Starter
Joined: Nov 2004
Posts: 27,563
Likes: 3
From: Maryland
awesome guys! I am big believer in do it hpw it works for you. Hopefully my son is doing a temp check on it now.
I've done foil pans on roasts and shoulders. If I was doing the brisket myself and not my kid, I'd like to try the foil wrap and throw it on the grill fat side down for a little bit. Then take it off and let it rest fat side up. Oh well...if it does good I'll post pics. If it does bad I'll post pics of the Lab and Beagle eating it!
Aug 8, 2012 | 05:18 PM
#26
Thread Starter
Joined: Nov 2004
Posts: 27,563
Likes: 3
From: Maryland
Super dry...almost unedibly dry. When I got home I put it in a warm bath (braise style but just warm while it rested longer) of beef broth. That helped some. The rub was spicier than I expected, pretty decent taste though. The thermometer we have sucks ***** but is usually 20* off so my kid pulled it at 165*, Hmmm not sure what happened besides no basting at all.
I am definitely getting a probe replacement for my good thermometer. I also think the 4 days of fridge time hurt it as well. Oh well, my kid got to feel like he was a chef for the day.
I am definitely getting a probe replacement for my good thermometer. I also think the 4 days of fridge time hurt it as well. Oh well, my kid got to feel like he was a chef for the day.
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