Goning to try Brisket

[Fire-it-Up]

Well......in the morning (early) I am going to put on a brisket and use the texasbbq rub for the first time.


How long should I let the rub set on the meat before putting it on?

[TexLaw]

Let the Games begin!

Fire, some will say to put it on the night before. Others will say to put it on when you start your fire. I really haven't seen a difference between the two. If I feel like doing it the night before so that I don't have to deal with it in the morning, I do that. If I don't feel like fitting a 10 pound hunk of mess in my refrigerator or deep freeze o' beer (which usually stays at about 35F), then I do it in the morning.

Some will say to do it the night before so that you can take it right from the fridge to the pit and maximize your smoke ring. That's pure aesthetics and, even more purely, your choice.


TL

P.S. 200, and a worthy one at that. :D

[Fire-it-Up]

Let the Games begin!

Fire, some will say to put it on the night before. Others will say to put it on when you start your fire. I really haven't seen a difference between the two. If I feel like doing it the night before so that I don't have to deal with it in the morning, I do that. If I don't feel like fitting a 10 pound hunk of mess in my refrigerator or deep freeze o' beer (which usually stays at about 35F), then I do it in the morning.

Some will say to do it the night before so that you can take it right from the fridge to the pit and maximize your smoke ring. That's pure aesthetics and, even more purely, your choice.


TL



P.S. 200, and a worthy one at that. :D




I was thinking of doing it the night before, so all I have to do is star the fire.

Nice temp on the fridg, keep the beer cold and crisp. That is important! I keep the one in my shop about the same.

Thanks for the info.

[jshively]

Let the Games begin!

Fire, some will say to put it on the night before. Others will say to put it on when you start your fire. I really haven't seen a difference between the two. If I feel like doing it the night before so that I don't have to deal with it in the morning, I do that. If I don't feel like fitting a 10 pound hunk of mess in my refrigerator or deep freeze o' beer (which usually stays at about 35F), then I do it in the morning.

Some will say to do it the night before so that you can take it right from the fridge to the pit and maximize your smoke ring. That's pure aesthetics and, even more purely, your choice.


TL

P.S. 200, and a worthy one at that. :D

I normally do it the night before also just so I don't have to mess with it in the morning. However, if fridge space is tight because of all the other sides and the other fridge has way to much beer in it then I do it right before it goes on tht pit.

TL you ready to hit the Strip?

[Fire-it-Up]

Yah...... don't want the meat and the beer to any ideas spending to much time together.

[jshively]

Yah...... don't want the meat and the beer to any ideas spending to much time together.

Exactly you get them talking because next thing you know you drunk and fat and you can hear them laughing from the fridge.

[Fire-it-Up]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

[1044]

I start my fire, then when the pit is at temp, season the meat and put it on. Any way works.

[jshively]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.

[Fire-it-Up]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.


You are right!!! Should get a headstart on the voices in my head :shock:

[jshively]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.


You are right!!! Should get a headstart on the voices in my head :shock:

I find once the voices become drunk then it becomes so much quieter in my head.

[Fire-it-Up]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.


You are right!!! Should get a headstart on the voices in my head :shock:

I find once the voices become drunk then it becomes so much quieter in my head.


That's because the voices are drunk to, their still there. waiting for the right time to chime in....... :twisted:


I have been reading a LOT of stuff on when to foil the brisket????? About what temp should I do this???? I know, I know......let the games begain :roll:

[jshively]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.


You are right!!! Should get a headstart on the voices in my head :shock:

I find once the voices become drunk then it becomes so much quieter in my head.


That's because the voices are drunk to, their still there. waiting for the right time to chime in....... :twisted:


I have been reading a LOT of stuff on when to foil the brisket????? About what temp should I do this???? I know, I know......let the games begain :roll:

Really not that hard at all. Patience is the key and when you hit the plateu at 160 just relax and realize it is like a woman getting ready. You don't know how long it will take so you might as well pop on the couch. Put your feet up and relax.

[Fire-it-Up]

I know what you mean....I am not cooking till in the morning.......But I can already hear them calling my name.

Then start drinking now that always work.


You are right!!! Should get a headstart on the voices in my head :shock:

I find once the voices become drunk then it becomes so much quieter in my head.


That's because the voices are drunk to, their still there. waiting for the right time to chime in....... :twisted:


I have been reading a LOT of stuff on when to foil the brisket????? About what temp should I do this???? I know, I know......let the games begain :roll:

Really not that hard at all. Patience is the key and when you hit the plateu at 160 just relax and realize it is like a woman getting ready. You don't know how long it will take so you might as well pop on the couch. Put your feet up and relax.



Ok.....I can deal with that..........and the internal temp........some say 205? :?:

[Zeeman]

I can tell you what NOT to do :)

[Fire-it-Up]

I can tell you what NOT to do :)


Hay Z, how are ya? Getten ready for the April showdown 8)

[redneck cooker]

Fire...I have never taken a brisket past 200 internal....after that it will break down so much that it is imposible to slice...it startes to crumble ...for chopped Q..... :shock: :shock: :shock: :shock:

[Zeeman]

I can tell you what NOT to do :)


Hay Z, how are ya? Getten ready for the April showdown 8)

Sheeeeeh! Yes, but tell everyone, no one will show-up!

[Fire-it-Up]

Fire...I have never taken a brisket past 200 internal....after that it will break down so much that it is imposible to slice...it startes to crumble ...for chopped Q..... :shock: :shock: :shock: :shock:


200 it is and no more. I'll let ya'll know. Wish me luck.


I got the meat and the beer.......I got temp info........and I got time. Let her rip. Will get started about 6am.

Thanks for the help.

:D

[Flap Daddy]

Sounds like your set!! Good luck!

[Zeeman]

A wise man once told me that there were 4 key things to Qing, know your pit, good cut of meat, good smoke, and time.
And about brisket, low & slow. pit at 210 - 220 till done. Foil at meat temp of 160, when meat temp hits 190 - 192 it's done.
Let rest in icechest 1-2 hours.
Have plenty of time and other stuff to eat to hold you over cause it will be an all-day-thing, at least.

But that's what I'm told, I did most of this when I did my first one this past weekend, but I paniced. Took it out about 3 hours early. That's when I learned about that "Plateau" thing.

[jshively]

Fire...I have never taken a brisket past 200 internal....after that it will break down so much that it is imposible to slice...it startes to crumble ...for chopped Q..... :shock: :shock: :shock: :shock:


200 it is and no more. I'll let ya'll know. Wish me luck.


I got the meat and the beer.......I got temp info........and I got time. Let her rip. Will get started about 6am.

Thanks for the help.

:D

Pull it off at like 190 or so. You will gain 5-10 degress while you are letting it sit in the cooler waiting for the juices to settle.

[Zeeman]

I got the meat and the beer.......I got temp info........and I got time. Let her rip. Will get started about 6am.

Thanks for the help.

:D[/quote]

You might want to start early.

[redneck cooker]

Zee, early :? drinkin or cookin or both :?: :?: :?:

gimme a IIIIIIEEEEEEEEEEEEEEE!!!!!!!!!! and a HELLL YEAAA :D :D :D

[jshively]

Zee, early :? drinkin or cookin or both :?: :?: :?:

gimme a IIIIIIEEEEEEEEEEEEEEE!!!!!!!!!! and a HELLL YEAAA :D :D :D

Drinking early hell just don't quit drinking from the night before.

[Zeeman]

You rite....both......HellIIIIIIIIIIIIIyeaeeeeeeeeeeee eeeeeeeeeee!!!! :lol:

[Woodman]

Yep, I had an experience on my last brisket where it got over 200 internal. I was all excited to slice that thing with my new $70 Wusthoff Granton slicer and you know what? When they are overdone, you might as well use a dull butter knife! Tasted great, but the presentation left a little to be desired! Next time? When I'm all excited to use my 12" Messermeier?I'll make certain to take it off at 180. (I usually foil and "rest "em for an hour or two and it'll come up to 190 by then! ) Woody

[Zeeman]

So when taken off (foiled) at 180, it will continue to cook and 10 or so degrees while resting, huh. OK, learned again, thanks.
I bet that over done brisket mixed with some smothered taters and onions would make a great meal.
z

[Fire-it-Up]

Man.....I been learnen stuff ever sence I found this place.


Z....I am still gon'a try and make it to the cook-off to see ya. You need any help let me know.........I can wash up with the best of em.

[Zeeman]

Z....I am still gon'a try and make it to the cook-off to see ya. You need any help let me know.........I can wash up with the best of em.[/quote]

Come on by, I think there are 40 some pros coming, some maybe guys on this forum One team coming from Minn. We will be the 3rd spot next to pro section, down from the band.
We got plenty help, thanks anyway. Look for the Z on the Gator!

[Paul Taylor]

Hey FIU, I have a question. Are ya gonna be doing a whole packer cut or flat? Reason why I am asking is because I don't see using as much rub on the fat part(just a little I reckon) as ya do the lean meat part. (Economics) If ya doing a flat, then go ahead & put a healthy dose of rub all over it. The whole brisket, like I said, ya can get away with easing back on the amount of rub that a use on the fat side. Just my humble opinion. :)

Paul Taylor

[Fire-it-Up]

Z....I am still gon'a try and make it to the cook-off to see ya. You need any help let me know.........I can wash up with the best of em.

Come on by, I think there are 40 some pros coming, some maybe guys on this forum One team coming from Minn. We will be the 3rd spot next to pro section, down from the band.
We got plenty help, thanks anyway. Look for the Z on the Gator![/quote]



I'll be looken for ya, see ya then. Good luck.

[Fire-it-Up]

O.K........I did all the things you folks told me to do.......and.........It came out GREAT. This was the best brisket I have ever done.

Thanks!

The Texas BBQ Rub was GREAT. Doing things at the right temp makes it happen.

[Woodman]

Great job FIU! Woodman

[Mac]

FIU,
Your an honest to goodness honorary forum member now! Great going! :D

[Fire-it-Up]

Thanks, learned a lot. And even better got to put the info to work. I plan on trying it again real soon.

[Lalo]

I will be trying my first brisket next week i learned alot of ideas from the forum. Thanks

[Fire-it-Up]

The folks here really helped me. I turned out a great brisket. It's all in the temp.....low and slow.