Brisket...

We love to cook and we love to hear what others are cooking. With pics of course!
Post Reply
Doug Crann
beginner
beginner
Posts: 10
Joined: March 6th, 2017, 10:01 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Ford WA

Brisket...

Post by Doug Crann » March 7th, 2017, 11:13 am

Been struggling trying to figure this out. Cooked one on Sunday. Wanted to use the RF but thanks to some bucket head not covering the wood pile before the snow/rain started this winter my wood is VERY wet. Used our XL Egg. Didn't add any chunks so not much of a smoke ring. Used the K.I.S.S. method. Started out a tick or two under 16 pounds. Took off a couple pounds of fat. Total cook time at a Flame Boss controlled 300* was 6 hours. To date this was my best effort. Only have 2 pictures, need to resize the second one yet..
10702resized.jpg


Top
Sign Up For SmokerBuilderU
Doug Crann
beginner
beginner
Posts: 10
Joined: March 6th, 2017, 10:01 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Ford WA

Re: Brisket...

Post by Doug Crann » March 7th, 2017, 11:51 am

10704.jpg


Top
Stewart
Expert
Expert
Posts: 538
Joined: February 2nd, 2016, 4:25 pm
Title: Member
BBQ Comp Team Name: Not competing yet...

Re: Brisket...

Post by Stewart » March 7th, 2017, 1:05 pm

Looks tasty


Top
User avatar
Squiggle
Expert
Expert
Posts: 2611
Joined: December 19th, 2015, 5:04 pm
Title: Reformed non-smoker!
BBQ Comp Team Name: Not competing yet...
Location: Mole Creek, Tasmania

Re: Brisket...

Post by Squiggle » March 7th, 2017, 3:44 pm

Nice one dude! :kewl:


Formerly known as "Hey you there in the bushes!"
Top
User avatar
ajfoxy
Expert
Expert
Posts: 2364
Joined: April 12th, 2016, 8:07 pm
Title: Neophyte Smoker Bldr
BBQ Comp Team Name: Not competing yet...
Location: Brisbane, Queensland, Australia

Re: Brisket...

Post by ajfoxy » March 7th, 2017, 4:53 pm

Yep, I'd eat that... :needfood:


Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.

Whether you think that you can, or that you can't, you are usually right. Henry Ford
Top
User avatar
Rodcrafter
Moderator
Moderator
Posts: 8488
Joined: July 21st, 2012, 5:46 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Orlando, Florida

Re: Brisket...

Post by Rodcrafter » March 7th, 2017, 5:11 pm

:LG:


I'd try some samples to be sure the quality is in order.


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Top
User avatar
Big T
Moderator
Moderator
Posts: 6897
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: Brisket...

Post by Big T » March 7th, 2017, 7:40 pm

:needfood: :needfood: :needfood: :needfood: :needfood:
:LG:


Measure Twice.....Cut Three Times.
Top
User avatar
Clover Ridge Smokers
Expert
Expert
Posts: 2466
Joined: December 1st, 2012, 4:42 pm
Title: Driven By Passion
BBQ Comp Team Name: Clover Ridge Smokers
Location: Minnesota

Re: Brisket...

Post by Clover Ridge Smokers » March 8th, 2017, 7:34 pm

What is that dark spot running through your slices? I've cooked hundreds of briskets and have never seen anything like that.


Driven by Passion, Limited by Imagination
Top
User avatar
forty_creek
Expert
Expert
Posts: 1130
Joined: January 11th, 2015, 7:06 pm
Title: 40 Ways 2 Kansas
BBQ Comp Team Name: Not competing yet...
Location: Springhill,LA

Re: Brisket...

Post by forty_creek » March 8th, 2017, 7:56 pm

I was wonderin the same thing CRS...I wonder if it may have been from an injection...I dunno. Like you I've never seen that before


Sent from my iPhone using Tapatalk


DRANKIN, SMOKIN and DREAMIN
Top
User avatar
temurf
Expert
Expert
Posts: 916
Joined: May 12th, 2016, 7:37 pm
Title: Train Driver
BBQ Comp Team Name: Rednecks con Fuego
Location: El Paso, Texas

Re: Brisket...

Post by temurf » March 9th, 2017, 2:54 am

:needfood: :needfood: :needfood:

Good looking brisket.

Clover Ridge Smokers wrote:What is that dark spot running through your slices? I've cooked hundreds of briskets and have never seen anything like that.
Could that be just a shadow?


Yer gonna like what we've been smokin'.
Top
User avatar
Mo Smoke
Expert
Expert
Posts: 506
Joined: November 4th, 2013, 8:28 am

Re: Brisket...

Post by Mo Smoke » March 9th, 2017, 6:47 pm

I was thinking shadow too. No way that's injection.


Sent from my iPhone using Tapatalk


Smoke em if ya got em.
Top
John T
Just Got in trouble for buying tools
Just Got in trouble for buying tools
Posts: 40
Joined: October 29th, 2015, 8:21 am
Title: Member
BBQ Comp Team Name: I just like cooking for family and friends .
Location: springfield mo

Re: Brisket...

Post by John T » March 18th, 2017, 6:53 pm

Looks like a used motor oil spill , could it be a bruise .


Top
User avatar
The Czar
Expert
Expert
Posts: 8334
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Brisket...

Post by The Czar » March 18th, 2017, 7:19 pm

Probably is actually the injection


Sent from my iPhone using Tapatalk Pro


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar
Top
Post Reply
  • Similar Topics
    Replies
    Views
    Last post

Return to “FOOD!”