Author Topic: BBQ Style  (Read 250374 times)

Offline redbeerman

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Re: BBQ Style
« Reply #2085 on: May 21, 2012, 11:22:12 AM »
Made a brisket on Saturday.  Turned out great.  Nice bark, could hold up to a knife, but was nice and tender.

Uncooked brisket with B's famous rub

Brisket after 8 hours in smoker and two wrapped in foil

Sliced


Sammich w/slaw
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Jim

Offline bluesman

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Re: BBQ Style
« Reply #2086 on: May 21, 2012, 11:36:22 AM »
Looks great Jim!  8)

What time and temp?
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Re: BBQ Style
« Reply #2087 on: May 21, 2012, 12:20:22 PM »
Looks great Jim!  8)

What time and temp?

Looks like maybe 10 hours (don't know about the temp)...

Brisket after 8 hours in smoker and two wrapped in foil
Joe

Offline redbeerman

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BBQ Style
« Reply #2088 on: May 21, 2012, 03:40:38 PM »
225F for 8 hours unwrapped.  One hour wrapped in foil at 225 and one hour wrapped with no heat.


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Offline euge

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Re: BBQ Style
« Reply #2089 on: May 21, 2012, 07:50:23 PM »
Looks good!

Research "Texas Crutch" you might be able to shave 4 hours off your cook.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #2090 on: May 22, 2012, 06:44:21 AM »
Excellent technique euge. I use this technique when smoking brisket and it really works!

Crutch and Rest. The Texas Crutch is a technique for speeding the cooking and moisturizing the meat. The concept is that you wrap the meat tightly in heavy-duty foil with a little beef broth, apple juice, white wine, or light beer, and let it braise in the cooker. The best time to do this is when it hits the stall, at about 150°F. The stall is a maddening point in the process when the meat seems like it is stuck. The temp just doesn't rise for hours at a time. This is freaky and a lot of novices panic when it happens.

http://www.amazingribs.com/recipes/beef/texas_brisket.html
Ron Price

Offline redbeerman

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Re: BBQ Style
« Reply #2091 on: May 22, 2012, 07:04:50 AM »
Great article Ron.  I have used the Texas Crutch technique before with very good results.  The meat was awesomely tender, but the bark suffered for it.  I guess I could have done the high heat before serving thing to improve the crust, but I must say this last one turned out pretty darn good!
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Offline Joe Sr.

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Re: BBQ Style
« Reply #2092 on: May 22, 2012, 08:21:28 AM »
I'm firing up the smoker this weekend for a BBQ with the neighbors.

Any suggestions for a cut to smoke other than brisket or pork shoulder (I've done those the past two weekends respectively, along with a couple of chickens)?

Or, should I stick with something I've done and just try to perfect it?  This is probably the wise course to take.

I'll also be doing a bacon explosion, just because.
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Offline euge

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Re: BBQ Style
« Reply #2093 on: May 22, 2012, 09:31:43 AM »
I'm firing up the smoker this weekend for a BBQ with the neighbors.

Any suggestions for a cut to smoke other than brisket or pork shoulder (I've done those the past two weekends respectively, along with a couple of chickens)?

Or, should I stick with something I've done and just try to perfect it?  This is probably the wise course to take.

I'll also be doing a bacon explosion, just because.

+1 to the bacon explosion!

I really like smoked chuck roast. Takes about as long as a Brisket but it won't dry out at all.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Joe Sr.

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Re: BBQ Style
« Reply #2094 on: May 22, 2012, 09:34:56 AM »
Cool.  Thanks Euge.

I'll see what looks good at the butcher shop this weekend.

The bad thing is, usually it all looks good.

I should take a photo of the sign they have that says they are supporters of PETA.

People Eating Tasty Animals.
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Offline phillamb168

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Re: BBQ Style
« Reply #2095 on: July 05, 2012, 02:00:42 AM »
Jeez, guys, come ON! Letting the BBQ style thread dip below the first page ON JULY 4TH??? Slackers!

I give you BRISKET.



This is the first time I've been able to get that meteorite-like bark to it. What was I doing wrong all those times before, with pork shoulder or brisket or whathaveyou? The answer my friends is blowin' in the wind: I didn't use enough smoke. For two hours at the beginning of the cook, any time the smoke stopped I would add 4 ounces of wood. That took care of it.

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Offline bluesman

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Re: BBQ Style
« Reply #2096 on: July 05, 2012, 03:19:05 AM »
Phil...that looks look you hit the mark.  I wish I could actually taste it.  Brisket is the toughest of all cuts to make right with any consistency.  Finding a good cut is key.
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Offline euge

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Re: BBQ Style
« Reply #2097 on: July 05, 2012, 01:24:52 PM »
It does look great. FWIW I spent most of the 4th watching BBQ Pitmasters. Doesn;t that count for anything? ;D Picked up some good pointers.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline deepsouth

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Re: BBQ Style
« Reply #2098 on: July 05, 2012, 01:52:49 PM »
awesome stuff guys.
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Offline punatic

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Re: BBQ Style
« Reply #2099 on: July 05, 2012, 02:13:36 PM »
The answer my friends is blowin' in the wind: I didn't use enough smoke. For two hours at the beginning of the cook, any time the smoke stopped I would add 4 ounces of wood. That took care of it.

I have found that with oak, hickory, guava, and kiawe (mesquite) too much smoke makes the meat taste bitter.  I smoke at the beginning of the cook, but go with just heat for the last 80% of the cook time.
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