ASKING FOR TROUBLE

[BigSmoker]

My Question is since it seems lots of you folks are from Texas.
First you must remember I am from the south.
WARNING: PUT YOUR HANDS OVER YOUR EARS IF YOU DON'T WANT TO HEAR THE FOLLOWING

You know the place where pulled pork is King and we, YES, we put beans in our chili.

Whats the best way to cook brisket. I think my brisket is pretty damn good for a southern boy but what do you experts say? My procedure is:
1. Flat only because its just for the family and a whole one is to much.
2. I use a BBQ Guru Competitor attached to a large BGE or Primo Oval and cook at no higher than 235°f.
3. Mesquite makes the wife sick so I use Hickory.
4. I use a rub called Cow Lick(made by Dizzy Pig) mixed with turbinado sugar. Rub well wrap in plastic wrap in fridge overnight.
5. I cook indirect(pizza stone on one level that has a dry drip pan on it and brisket on raised grid.)
6. Cook until internal is 185°f.
7. Pull from smoker then FTC(foil, towel, cooler 1-2hrs.)
8. Slice across grain serve with warm buns.(I don't usually use any sauce but if I did I have used Big Bob Gibson's original red sauce.)

Anyway help a po' boy out if this sounds totally wrong.
P.S. Also tell me 'bout burnt ends.

[Swilly]

What the heck ya need help with, ya pretty much got it nailed. The only thing that I would recommend would be to take the internal up to around 195 or 200, you will notice a big difference!

[BBQ101]

:P Sounds good to me! Brett from Free Range Bbq uses them Big Green Eggs and cooked some mighty fine chow at 2004 Maryland Bbq Bash and we traded some rub. He uses Dizzy's rub. Brett was a great help to our team at our first cook off. I am saving my last package of Slovaceks sausage's to share with his team next year.

:wink: I cook on a Lang model 60 with a upright smoker that I picked up in Ga.

:wink: Welcome to the forum the fellas from Texas may make a few jokes about us Yankee's but let me tell ya they treated us like family and old friends at Qfest.

[Buckeye]

WHEW!!!!! Big Smoker...I thaut I wuz gunna havta come rescue ya there fer a minut. Them Tecksus boys kin be brutal sumtimes. When it comes ta briskets....they purdee much r tha xsperts :wink: ....Jus like us boyz from tha south an r pork. I do baleeve most of em' will agree wif yer method. Internals may vary a bit but.....I think ya got it down.
Do u cook fat cap up? or fat cap down? (they iz gunna wunta noe) :roll:

[Mac]

Big Smoker,

I previously cooked with a ceramic #7 KAMADO and pretty much followed the same method. I'll try a find a previous post with some pics for you to consider.

I found it. Here is my first attempt of a brisket on my ex-KAMADO ceramic cooker. Read the entire thread or just scroll down.

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=354&highlight=

[BigSmoker]

I was just wondering if they did it different in Texas. Heres a pic of a Kobe brisket I ordered from Henry's Meat Market in Texas. It was yummy.

http://img.photobucket.com/albums/v287/Karen100/briskets001.jpg


Mac,
What happend to your K?

[BBQ101]

What did you spend on Kobe beef? I use the ones from Sams club and they turnout great for about 2$ a pound.

[Woodman]

Big Smoker, I drug up my old post about burnt ends. It should appear above this thread on the Gen BBQ forum. These Tejas guys hate burnt ends cause you put sauce on em. If you get sauce on a Tejas guy they.......well you remember when the Scarecrow accidentally threw water on the Wicked Witch of the West?.............

[BigSmoker]

BBQ101,
I don't exactly remember the price with shipping but the brisket was 1.99 a lb on sale. It was for my Mom's B-Day so I splurged.

Woodman,
Thanks for the info on the burnt ends, It sounds good.


Buckeye,
I've been cooking fat up but have been reading for a more consistant product fat down is the way to go.

Last thought, anyone using the Fab-B injection stuff on their brisket?

[Race R Us]

welcome the the forum big smoker, sounds like you got it down on the brisket.


101, why put yourself thru the pain, go ahead and do away with them slo saugeses and have senor bill ship some mo fresh one before that cookoff.what you think

[BBQ101]

I know most of my Texas Qbrothas would ship me some. I can afford to spend the shipping fee to get em from Slovacek's. I also think I might be back in Houston this spring I wanna be there when Woody picks up his new pit. I can always do some shopping while I am in town. I just need to find some dry ice in Houston so I can bring a very large cooler of Briskets and Sausages for the ride home!!! I might send some money to Texana and Bill so they can have some goodies already in the DEEP FREEZER for me. I would send it to Redneck but he would just buy beer and stand in a purple tornado!!! :wink: Swilly would spend it on a new pressurewasher for cleaning his pit. :lol: I do not even wanna think about what FlapDaddy would do with the money. :shock:

[Race R Us]

well i must say you got..

will power :!:

[Texana]

I know most of my Texas Qbrothas would ship me some. I can afford to spend the shipping fee to get em from Slovacek's. I also think I might be back in Houston this spring I wanna be there when Woody picks up his new pit. I can always do some shopping while I am in town. I just need to find some dry ice in Houston so I can bring a very large cooler of Briskets and Sausages for the ride home!!! I might send some money to Texana and Bill so they can have some goodies already in the DEEP FREEZER for me. I would send it to Redneck but he would just buy beer and stand in a purple tornado!!! :wink: Swilly would spend it on a new pressurewasher for cleaning his pit. :lol: I do not even wanna think about what FlapDaddy would do with the money. :shock:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

Lets talk ... I will try to help hook ya up with the goods .... And you were right on the money on these other people ..... I almost fell out of the chair when you said "pressure washer" for Swilly !!!!

[Mac]

BigSmoker,

I ended up selling the KAMADO and purchasing an uprite Smoker. Check this previous thread and pics about the oven I now have and love!


http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=637&highlight=macs+pride

[Flap Daddy]

101 I'll give you a hint about what I would do with the money. You know I do live in Houston......home of "The Men's Club" :shock: :wink: :wink:

BRING ON THE DANCING GIRLS!!!!!!

[LeslieHamilton]

You're Q sounds aboud right, I would take it to 195-200. I usually use pecan, and a little mesquite.

However! Don't call it chili if it has beans! Better not put tomato in it either!

[Texana]

You're Q sounds aboud right, I would take it to 195-200. I usually use pecan, and a little mesquite.

However! Don't call it chili if it has beans! Better not put tomato in it either!

Welcome Leslie ... and let me say I love it ... A newbie giving advise that is right on the money. Great way to start by jumping in and help someone out. Keep up the good work and keep posting :)

[BigSmoker]

However! Don't call it chili if it has beans! Better not put tomato in it either!

I can't have tomatoes either???

The following is satire:
no beans=hotdog sauce


Thanks for everyones interest and tips. I just picked up a 6lb flat at Sams to put on the cooker tonight. I will cook it fat side down for the first time and pecan will be the wood of choice. Do any of you ever inject your brisket with any liquid especially interested in anyone using Fab-B.
Last thought most people say my temp is a little low. Are yall doing the FTC thing or just resting in a cold oven? Thanks again.

[BigSmoker]

BigSmoker,
I ended up selling the KAMADO and purchasing an uprite Smoker. Check this previous thread and pics about the oven I now have and love!


WOW! Very nice.