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

ajcarricktx 05-17-2016 11:44 AM

That's a pretty delicious looking brisket.


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Bowtech Shooter 05-17-2016 01:22 PM

any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

ACook 05-17-2016 02:13 PM

Tagged for reference! Thanks for the info!

Bowtech Shooter 05-17-2016 07:33 PM

Ttt

droptine8850 05-17-2016 07:55 PM

Tag

TC 05-31-2016 09:54 AM

Quote:

Originally Posted by Bowtech Shooter (Post 11338568)
any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

You might try adding more wood chunks to your fire more often. I've only cooked one brisket on my WSM and I started with a small pile of charcoal and actually used mini logs to keep it going. Turned out a nice smoke ring. I wouldn't suggest TQ unless its your straw.

czechgrubworm 05-31-2016 10:21 AM

TC - would you please email me the recipe:

angiepatak@gmail.com thanks

Buckwheat 05-31-2016 06:37 PM

Thank you sir for the info. Have cooked only one brisket and it turned out "ok". I have afraid to try another because they are costly. But I'm saving this and am going at it again.

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Johnny Dangerr 05-31-2016 06:50 PM

Need to copy this.....

TC 06-01-2016 02:51 PM

Quote:

Originally Posted by czechgrubworm (Post 11375507)
TC - would you please email me the recipe:

angiepatak@gmail.com thanks

Sent!

BrandonA 06-16-2016 08:48 AM

Good Read Thanks. I haven't tried a brisket in yrs. First one was so bad I had to feed it to the dogs.

Conscious Nate 06-16-2016 03:12 PM

Looks amazing!

Biggs 06-21-2016 05:16 PM

Smoking three briskest for work right now! Lunch is going to be awesome


Biggs

Sparkles 06-21-2016 05:17 PM

Brisket: A Detailed "How To"
 
Quote:

Originally Posted by Biggs (Post 11434332)
Smoking three briskest for work right now! Lunch is going to be awesome


Biggs



Take a pic and post it here
Attn BBQ Doers - BBQ Picture Throwdown is underway!!!
http://discussions.texasbowhunter.co...d.php?t=595535

Follow the rules if you do

Biggs 06-21-2016 05:21 PM

They barely fit on my little smoker...

http://uploads.tapatalk-cdn.com/2016...b417d147cf.jpg


Biggs

navajo76 06-28-2016 12:55 PM

thx for info great

ttu1997 09-02-2016 09:22 AM

Great info for the up coming weekend.

Mike D 09-02-2016 01:29 PM

Tagged. I'm thinking of trying to smoke a brisket this weekend.


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waffles 10-02-2016 07:14 AM

Thanks

hittman 10-20-2016 10:17 AM

Going to try my first brisket this weekend with this method... I'll let you know how it goes!

LROSE 10-20-2016 12:12 PM

Flagging this post for sure !!!!

Anyone try this on an Electric Smoker? I know I know.... Electric smoker not the same as a true pit, but it is what I want to try it on...

Anyone using an electric smoker and will give any details on it?

TC 11-01-2016 08:04 AM

3 Attachment(s)
Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Storm 11-01-2016 09:00 AM

Quote:

Originally Posted by TC (Post 11860950)
Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Ok TC you taking any students?

MASTERS 11-01-2016 09:01 AM

Quote:

Originally Posted by TC (Post 11860950)
Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Man I'd frame that ****!;)b

Arrowslinger1 12-08-2016 09:37 PM

I like reading this thread every now and then. Picked up a prime brisket at Costco for $2.69 lb. and a prime fillet for $114. Gonna be a good Christmas dinner this year.

Biggs 12-10-2016 12:02 PM

I have one going like this method again... but it's 8 below zero and my smoker seems to be doing fine.

I love smoking briskets!


Biggs

Gradams 12-30-2016 07:23 PM

Looks good

aaroncompton 01-03-2017 10:06 PM

Good thread. Thanks for posting.

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Lurch0000 01-23-2017 11:00 PM

Excellent tutorial - thanks!

lwelch70 02-11-2017 07:05 PM

Knocked the rust off with an 11 pound prime and a few racks of ribs today. Turned out great.

https://uploads.tapatalk-cdn.com/201...3ac09c957e.jpg

https://uploads.tapatalk-cdn.com/201...bc75129d2b.jpg

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cxc02e 02-15-2017 10:53 AM

thanks!!

WamBow 02-15-2017 11:05 AM

Very comprehensive instructions on cooking brisket w/ a little science thrown in for good measure. I've always wrapped my brisket as described bc it seemed like the thing to do...now i know why. Thank you!

Slickrick 02-15-2017 12:30 PM

Great write up. Thanks

zztex 04-18-2017 08:45 AM

Quote:

Originally Posted by Bowtech Shooter (Post 11338568)
any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

skiguy327 04-18-2017 08:47 PM

Quote:

Originally Posted by zztex (Post 12364046)
Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.



Here's a great explanation of the smoke ring from amazingRibs.com: "The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. Nitrites have nothing to do with it. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170F and myoglobin loses its oxygen retaining ability, not 140F. Salt has little to do with it."




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zztex 05-26-2017 01:12 PM

Quote:

Originally Posted by zztex (Post 12364046)
Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

Any ideas on this? Probably gonna do another one this weekend

dope hunter 05-26-2017 03:53 PM

It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

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bigbad243 05-26-2017 10:16 PM

Knocked one out the other day and last pic is one from a little competition we had on my neighborhood.
http://i150.photobucket.com/albums/s...5855111068.jpg

http://i150.photobucket.com/albums/s...513299_HDR.jpg

JonBoy 05-26-2017 11:39 PM

Quote:

Originally Posted by zztex (Post 12364046)
Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

You need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...

http://amazingribs.com/tips_and_tech...moke_ring.html

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zztex 05-27-2017 01:19 PM

Quote:

Originally Posted by dope hunter (Post 12457403)
It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

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I use quite a bit of wood chunks, I'll use more this time.


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