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-   -   Brisket: A Detailed "How To" (http://discussions.texasbowhunter.com/forums/showthread.php?t=474942)

bowpro12 08-28-2014 08:36 AM

They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

http://tapatalk.imageshack.com/v2/14...249d627845.jpg

R Herline Jr 08-28-2014 12:46 PM

Aw Man those look GOOD

TC 08-28-2014 01:56 PM

Quote:

Originally Posted by bowpro12 (Post 8982636)
They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

http://tapatalk.imageshack.com/v2/14...249d627845.jpg

Looks like you knocked that one out of the park too!!!! So when ya gonna start competing?! :D I can tell you like to cook, if you ever went to a cookoff you'd be HOOOOOKED!!!! I am going to be competing in Cranfills Gap at an IBCA Event on Sep 12 & 13, you should stop by!

armadillophil 08-31-2014 02:05 PM

Those ribs look great. Can you give details.

CSF45 09-06-2014 09:39 AM

Quote:

Originally Posted by armadillophil (Post 8996731)
Those ribs look great. Can you give details.

x2!

Incline 09-06-2014 06:48 PM

great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.

TC 09-07-2014 06:35 PM

Quote:

Originally Posted by Incline (Post 9023435)
great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.

Don't pull it based on temperature, pull it when it probes tender. It differs from brisket to brisket. I've pulled them as low as the upper 90's and as hot as 210 ish... it all depends on the brisket.

JWF 09-12-2014 03:38 PM

Saving this. Might give it a shot opening weekend at the lease.

Stick-1 09-14-2014 01:46 PM

Very informative, thank you.

mg13 09-14-2014 01:56 PM

subscribed. Thanks for the info!!!

Keith 12-22-2014 11:26 AM

I'm going to try to smoke my first brisket for Christmas. Tyler e-mailed me his instructions when this thread was first posted. I think it's time I give it a try.

berto 12-22-2014 11:29 AM

First brisket for Christmas !! It's not really that hard. Good luck buddy

frios 12-22-2014 11:41 AM

GREAT write up!!!!

lglidewell 12-25-2014 10:41 AM

This is what I'm doing right now!

TMain 12-30-2014 02:37 PM

Thanks for sharing. I was wanting a good way to make brisket

TC 01-06-2015 11:50 AM

Well Keith, how did it turn out?!?!

Keith 01-06-2015 01:07 PM

It was great! My wife said we would definitely be smoking some more briskets. My brisket didn't have the heavy bark on it, but the flavor was awesome. Out of the 8 people eating it, only 2 used BBQ sauce.

bullhead44 01-06-2015 01:50 PM

TC, have you posted something similar to this for ribs?

TC 01-07-2015 12:37 PM

Quote:

Originally Posted by bullhead44 (Post 9600294)
TC, have you posted something similar to this for ribs?

I haven't, but I may just need to do just that!

Z7EXTREMIST 01-07-2015 04:23 PM

Quote:

Originally Posted by TC (Post 9604921)
I haven't, but I may just need to do just that!


Please do! For pork ribs!

Sparkles 01-07-2015 04:27 PM

Brisket: A Detailed "How To"
 
Quote:

Originally Posted by TC (Post 9604921)
I haven't, but I may just need to do just that!


Are you cooking in any Lonestar Barbecue society sanctioned events this year?

TC 01-08-2015 10:50 AM

Quote:

Originally Posted by Sparkles (Post 9605900)
Are you cooking in any Lonestar Barbecue society sanctioned events this year?

Yes sir, I'm sure I will be. I cooked at their National Championship last oct. I normally cook a few LSBS events every year.

WreckedTex 01-12-2015 04:17 AM

Thanks for the lesson on Brisket

ffff 01-23-2015 11:43 PM

good looking brisket

bankshot56 03-04-2015 08:26 PM

I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.

TC 03-09-2015 09:44 AM

Quote:

Originally Posted by bankshot56 (Post 9827782)
I have had good success separating point and flat, trimming almost all fat, foiling at the beginning of the plateau for each separately, resting when each reaches 200.
But here's my question. The plateau occurs at different temps based on the cook temp. I get more bark at higher temp but low and slow has been the standard.

There is more that one way to skin a cat, if hot and fast works for you, then go for it brotha! Lots of folks cook hot and fast and have great success.

TC

droptine8850 03-29-2015 05:04 PM

Tag

BigDropTine 04-02-2015 08:44 PM

Tagging to reference later.. Thanks

Jeremy7306 04-02-2015 09:58 PM

Tagged for later

Whale 04-02-2015 10:13 PM

Thanks!

Gunner97 04-02-2015 10:28 PM

Good stuff. Thanks for sharing. Don't know how I missed this thread.

locknload 04-03-2015 07:51 AM

Knowledge is good. Thx for sharing.

buckfever12 04-03-2015 07:53 AM

Thanks for the info! Got the pit fired up at 3:30 this morning

brunner 05-19-2015 09:47 AM

I will be using this as a reference this weekend! Thank you for the details!

Grimas 05-20-2015 07:39 PM

Tagged for later...

WhiteBoy 05-20-2015 09:36 PM

Thanks for the Info!!

Tree 05-21-2015 09:16 AM

Got a new Kamado Joe, Big Joe cooker the other day and have been wanting to try a brisket on low and slow cook. Gonna stop on the way home and pick up a brisket to cook tomorrow. Thanks for the tutorial!!

shawn foisey 05-21-2015 09:26 PM

Nice

BaseKAM36 05-21-2015 09:29 PM

looks amazing

BonesandArrow 05-22-2015 09:19 PM

So maybe I am gonna cook a brisket and needed instructions. Where did I turn.. "To the green screen"! I am gonna burn some meat tonight/tomorrow morning.


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