Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 01-28-2012, 03:07 PM   #151
BrOkE DoWn
Four Point
 
BrOkE DoWn's Avatar
 
Join Date: Dec 2011
Location: Odessa tx
Hunt In: Upton County , Kimble County, Ector County
Default

Gonna try it next weekend!!
BrOkE DoWn is offline   Reply With Quote Back To The Top
Old 01-29-2012, 02:39 PM   #152
bob taylor
Nubbin' Buck
 
Join Date: Dec 2011
Thumbs up thanks for sharing recipe-never used savory before

The recipe sounds great, never heard of fat side down or using savory before,nice of you to share it.
bob taylor is offline   Reply With Quote Back To The Top
Old 04-22-2012, 04:45 PM   #153
BrianL
Pope & Young
 
BrianL's Avatar
 
Join Date: Oct 2006
Location: Paris,TX
Hunt In: Lamar, Dickens
Default

Bringing back to top so I don't have to hunt for it again. Going to try cooking a brisquet again. Found my problem from last time. Faulty thermometer. 70 degrees off. Looks like the last one was cooked at 300 instead of 220.
Attached Images
 
BrianL is offline   Reply With Quote Back To The Top
Old 05-02-2012, 10:18 PM   #154
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

The cooking time has nothing to do with weight. I am cooking a 9 inch long piece 3 inches thick. It has been on for 4 hrs and 20 min. and it's internal temp is 167.
The grill and now the oven are set at 250... ANd it looks like the cooking time depends on thickness and not weight.
Sleepless in Houston....
thorthunder is offline   Reply With Quote Back To The Top
Old 05-02-2012, 10:55 PM   #155
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

5 Hours and it is up to 174 degrees.
thorthunder is offline   Reply With Quote Back To The Top
Old 05-02-2012, 11:49 PM   #156
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

Off at 10:45 ready to eat at 11:15.

Almost 7 hours,,,,,,,
thorthunder is offline   Reply With Quote Back To The Top
Old 05-03-2012, 12:43 PM   #157
BrianL
Pope & Young
 
BrianL's Avatar
 
Join Date: Oct 2006
Location: Paris,TX
Hunt In: Lamar, Dickens
Default

Well try two wasn't much better. I bought a 5.5# top cut? It wasnt black this time, but not tender. Cooked for five and half hours, internal temp reached 183. Tough. Does it still need 8-9 hours if it is smaller?
BrianL is offline   Reply With Quote Back To The Top
Old 05-09-2012, 11:46 AM   #158
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Hey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.

I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.

The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?

I hope you can help me out. Thanks!

Stephanie
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-09-2012, 11:52 AM   #159
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

Quote:
Originally Posted by NannySlayer View Post
Hey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.

I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.

The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?

I hope you can help me out. Thanks!

Stephanie
For me to get my offset pit to 225 I have to run the firebox very hot. Where ever you place the meat needs to be 200 to 225.
BTW = 185 internal is too much. I did 160 Sunday and it was great...
thorthunder is offline   Reply With Quote Back To The Top
Old 05-09-2012, 11:56 AM   #160
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Quote:
Originally Posted by thorthunder View Post
For me to get my offset pit to 225 I have to run the firebox very hot. Where ever you place the meat needs to be 200 to 225.
BTW = 185 internal is too much. I did 160 Sunday and it was great...
Thanks!

Someone said not to open the pit because I'll let the heat out.. How and when am I supposed to check the meat temperature?
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-09-2012, 12:13 PM   #161
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

You need a digital thermo with a wire and probe..
thorthunder is offline   Reply With Quote Back To The Top
Old 05-11-2012, 10:59 AM   #162
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Gathered all the spices minus the savory.

Name:  ImageUploadedByTapatalk1336748300.006738.jpg
Views: 1242
Size:  76.6 KB

Got him rubbed down and going in the fridge until tonight.

Name:  ImageUploadedByTapatalk1336748315.798364.jpg
Views: 1252
Size:  93.3 KB
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-11-2012, 11:09 AM   #163
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

Get er done.....
thorthunder is offline   Reply With Quote Back To The Top
Old 05-11-2012, 07:58 PM   #164
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

Well how was it???
thorthunder is offline   Reply With Quote Back To The Top
Old 05-11-2012, 08:11 PM   #165
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Quote:
Originally Posted by thorthunder View Post
Well how was it???
I dunno; ask me again in 16 hours when it's done.


Name:  ImageUploadedByTapatalk1336781460.344959.jpg
Views: 1246
Size:  58.2 KB
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-11-2012, 08:28 PM   #166
thorthunder
Pope & Young
 
thorthunder's Avatar
 
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
Default

Nice. Good position for the probe. Emeril likes 145 in the center. I will do some Soo Vid attempts soon.

Enjoy............
thorthunder is offline   Reply With Quote Back To The Top
Old 05-12-2012, 03:17 PM   #167
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Yessiree!! Thanks you!!!


Name:  ImageUploadedByTapatalk1336850207.050043.jpg
Views: 1405
Size:  103.5 KB
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-12-2012, 03:59 PM   #168
El Coyote
Banned!!!
 
Join Date: Nov 2009
Location: Just a temporary home...
Default

Quote:
Originally Posted by NannySlayer View Post
Yessiree!! Thanks you!!!


Attachment 337929
Hmm your meat looks great NS!!
El Coyote is offline   Reply With Quote Back To The Top
Old 05-12-2012, 07:42 PM   #169
Rweber
Eight Point
 
Rweber's Avatar
 
Join Date: Jan 2012
Location: Round Rock
Hunt In: Hill Country and South Texas
Default

Sounds good
Rweber is offline   Reply With Quote Back To The Top
Old 05-13-2012, 10:22 PM   #170
TimH
Pope & Young
 
TimH's Avatar
 
Join Date: Oct 2006
Location: Cedar Park
Default

I'm sold on giving this rub a try! We cook our briskest the same otherwise. Have two briskets, chicken and some sausage to put on the pit this weekend.
TimH is offline   Reply With Quote Back To The Top
Old 05-14-2012, 05:14 PM   #171
Bowtech Shooter
Ten Point
 
Bowtech Shooter's Avatar
 
Join Date: Feb 2009
Location: Giddings
Hunt In: Lee, Fayette, KENDALL
Default

was anyone able to find the savory at the store? i have been looking around and cannot find any.
Bowtech Shooter is offline   Reply With Quote Back To The Top
Old 05-14-2012, 06:03 PM   #172
Wanderingchef
Four Point
 
Wanderingchef's Avatar
 
Join Date: Feb 2007
Location: Austin
Hunt In: Carta Valley and Grapeland
Default

Central market here in Austin has it in the bulk spice section
Wanderingchef is offline   Reply With Quote Back To The Top
Old 05-14-2012, 08:38 PM   #173
waterdog
Pope & Young
 
Join Date: Oct 2006
Default

congrats nanny! looks great
waterdog is offline   Reply With Quote Back To The Top
Old 05-14-2012, 09:07 PM   #174
Woody6383
Spike
 
Join Date: Dec 2011
Location: Temple
Hunt In: Crabapple
Default

Sounds delicious, I'm going to have to try it.
Woody6383 is offline   Reply With Quote Back To The Top
Old 05-23-2012, 07:30 PM   #175
Gom
Guest
 
Default

This has my changed my thinking about how to do a brisket, This time around it will be fat side DOWN and NO FOILING. Just have 1 question for some of you: I usually load smoker with 1 brisket, some ribs, sausage. This time around I thought I would do 2 briskets alone. Anybody ever had luck freezing the 2nd smoked brisket whole for a later get together? Brisket is a sacred food of the Gods for me, I don't want to mess the 2nd one up!
  Reply With Quote Back To The Top
Old 05-23-2012, 08:50 PM   #176
Specktackulure
Eight Point
 
Join Date: Oct 2006
Location: Conroe/Porter Area
Hunt In: Lampasas, East Texas
Default

Freezing is fine I do it all the time!

Jeff
Specktackulure is offline   Reply With Quote Back To The Top
Old 05-23-2012, 11:31 PM   #177
miller7719
Nubbin' Buck
 
miller7719's Avatar
 
Join Date: Apr 2012
Location: highlands tx
Hunt In: Fredericksburg tx
Default

thanks i will try that
miller7719 is offline   Reply With Quote Back To The Top
Old 05-24-2012, 11:14 AM   #178
bps3040
Pope & Young
 
bps3040's Avatar
 
Join Date: Nov 2006
Location: Spring,Texas
Hunt In: West Texas, Dryden area, Forestville, Canada
Default

Has anyone tried this with a Bradley electric smoker? I do not want it to dry.Sounds like I should smoke on Bradley 1/2 the time and then move it over.Thanks for any help
bps3040 is offline   Reply With Quote Back To The Top
Old 05-24-2012, 12:23 PM   #179
Talon
Eight Point
 
Talon's Avatar
 
Join Date: Oct 2006
Location: Wharton
Hunt In: A/C Ranch and Lavaca co.
Default Savory

I found Savory at our local Walmart this is how it came

Name:  Savory-Ground.jpg
Views: 1104
Size:  13.1 KB
Talon is offline   Reply With Quote Back To The Top
Old 05-27-2012, 07:35 AM   #180
boomer453
Ten Point
 
boomer453's Avatar
 
Join Date: Oct 2006
Location: on the LA side of Toledo Bend
Hunt In: Sabine Parish
Default

190-195 internal is what your looking for if you want to slice it, if your going to pull it for sandwiches cook it to 200-205 and it just falls apart.
boomer453 is offline   Reply With Quote Back To The Top
Old 05-27-2012, 08:37 AM   #181
eastex56
Six Point
 
Join Date: Oct 2006
Location: Baytown
Hunt In: Irion County
Default

I need to get a good digital thermometer w/probe. I dont wanna break the bank but dont mind spending what it takes to get a good one. Any suggestions?
eastex56 is offline   Reply With Quote Back To The Top
Old 05-27-2012, 09:14 AM   #182
NannySlayer
Ten Point
 
Join Date: Oct 2010
Default

Quote:
Originally Posted by eastex56 View Post
I need to get a good digital thermometer w/probe. I dont wanna break the bank but dont mind spending what it takes to get a good one. Any suggestions?
I spent like $30 on mine. I don't plan on using it that often so it seemed reasonable to me. There were several more expensive ones.
NannySlayer is offline   Reply With Quote Back To The Top
Old 05-27-2012, 09:30 AM   #183
yellowcat
Ten Point
 
yellowcat's Avatar
 
Join Date: Oct 2010
Location: Rockdale
Hunt In: My back yard
Default

Academy has a few choices.
yellowcat is offline   Reply With Quote Back To The Top
Old 05-27-2012, 10:32 PM   #184
cpr1979
Ten Point
 
cpr1979's Avatar
 
Join Date: Jan 2007
Location: Bastrop
Hunt In: Pontotoc
Default

Putting on a brisket in the morning. Trying this method to see the results
cpr1979 is offline   Reply With Quote Back To The Top
Old 05-27-2012, 11:14 PM   #185
lnester
Eight Point
 
lnester's Avatar
 
Join Date: Jul 2009
Location: Southlake
Hunt In: Lufkin
Default

There's a whole lot of fail in this thread. You don't cook a brisket to 140, 165, or any other such nonsense. Unless you like chewy brisket. This isn't t-bone steak!

The minimum internal temp should be 195, unless you are doing a competition and have to make your slices look good. I prefer fall apart brisket, so I smoke until 200-202. Rest is key, as well.
lnester is offline   Reply With Quote Back To The Top
Old 05-28-2012, 09:24 AM   #186
cpr1979
Ten Point
 
cpr1979's Avatar
 
Join Date: Jan 2007
Location: Bastrop
Hunt In: Pontotoc
Default

Brisket has been rolling for about an hour. Smells **** good so far!
cpr1979 is offline   Reply With Quote Back To The Top
Old 06-08-2012, 02:17 AM   #187
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by eastex56 View Post
I need to get a good digital thermometer w/probe. I dont wanna break the bank but dont mind spending what it takes to get a good one. Any suggestions?

I had the Maverick ET732 suggested to me because it had a wireless receiver you can carry with you that gives you smoker and meat temps.....as well as time. I paid $59 shipped to my door at Amazon.com. I like it.

If I am smoking by myself on the back porch, I can come in the house during the hottest part of the day and watch the temps while I catch a game or just sit in the recliner/AC. It will also alarm me, should I fall asleep, if my smoker temps drop to a certain level or if my meat gets to the target.
Smart is offline   Reply With Quote Back To The Top
Old 06-08-2012, 08:14 AM   #188
lnester
Eight Point
 
lnester's Avatar
 
Join Date: Jul 2009
Location: Southlake
Hunt In: Lufkin
Default

Get this for $39.95 on Amazon:

http://www.amazon.com/Oregon-Scienti...ef=pd_sim_lg_1
lnester is offline   Reply With Quote Back To The Top
Old 06-09-2012, 04:35 PM   #189
Desperado
Eight Point
 
Desperado's Avatar
 
Join Date: Dec 2011
Location: Wharton, County
Hunt In: Wharton, Brazoria, Matagorda, Freestone, Navarro Counties
Default

i never do my briskets fat side down nor will i ever put it in a foil pan and Q it like that....i put mine on fat side up and keep the temp between 180-200 and never absolutely never flip them...been doing this almost 20 years and no complaints at all....when my briskets are done i wrap them in foil and place them in a cooler up until the time they need to be sliced and have never had roast like consistensy....got a lot of people started doing briskets it aint that dang hard...also if your brisket is drying out youre using to much heat or your brisket is to close to your fire or fire box...just my 2 cents on the matter
Desperado is offline   Reply With Quote Back To The Top
Old 06-09-2012, 07:37 PM   #190
rconn
Ten Point
 
rconn's Avatar
 
Join Date: Sep 2011
Location: Hamshire, Texas
Hunt In: Falls county
Default

going to do this tomorrow but adding a little of my own spices. will let you know how it turns out.
rconn is offline   Reply With Quote Back To The Top
Old 06-10-2012, 04:13 PM   #191
Agsfight
Four Point
 
Join Date: Sep 2007
Default

Not to change the subject, but how can Fanklin's BBQ in Austin only use salt on his briskets, and consistently get written up as some of the best brisket anywhere? He might use pepper, but nothing more than that.
Agsfight is offline   Reply With Quote Back To The Top
Old 06-10-2012, 05:27 PM   #192
MDC
Ten Point
 
MDC's Avatar
 
Join Date: Sep 2010
Location: Keller
Hunt In: Paducah
Default

a couple of question about the wood chips. With an offest box, do you guys/gals put the chips in a smoker box on the grate above the fire or directly on the coals? Should I soak the chips first?
MDC is offline   Reply With Quote Back To The Top
Old 06-11-2012, 12:38 PM   #193
jcl
Four Point
 
Join Date: Nov 2011
Default

Used the rub recipe and smoked a 10lb brisket(fat down) for about 12 hrs @225 this weekend and it turned out great.

Thanks again for the solid directions, everybody loved the finished product!
jcl is offline   Reply With Quote Back To The Top
Old 06-11-2012, 02:17 PM   #194
lnester
Eight Point
 
lnester's Avatar
 
Join Date: Jul 2009
Location: Southlake
Hunt In: Lufkin
Default

Quote:
Originally Posted by Mopar View Post
a couple of question about the wood chips. With an offest box, do you guys/gals put the chips in a smoker box on the grate above the fire or directly on the coals? Should I soak the chips first?
I don't use "chips", I use logs. Oak and mesquite.

Either way, you put it directly on the coals. No need for a grate above the fire unless you're grilling something.

If you soak wood overnight, it will smoke better for sure.
lnester is offline   Reply With Quote Back To The Top
Old 06-25-2012, 02:59 AM   #195
RedRiverRedneck
Four Point
 
RedRiverRedneck's Avatar
 
Join Date: Oct 2006
Location: Bells, Texas
Hunt In: Anywhere GOD takes me.
Default

I may be asking a dumb question here but how do you add more wood to keep the temp for such long cook times if you are not supposed to open the lid? Are we talking about just the lid over the meat or are we talking smoke box as well? I have to cook 2 for my daughters wedding next week.
RedRiverRedneck is offline   Reply With Quote Back To The Top
Old 06-25-2012, 08:27 AM   #196
Specktackulure
Eight Point
 
Join Date: Oct 2006
Location: Conroe/Porter Area
Hunt In: Lampasas, East Texas
Default

Offset smoker. Wood added on firebox side. Meat on smoking side
Specktackulure is offline   Reply With Quote Back To The Top
Old 07-25-2012, 09:52 AM   #197
Sideler
Ten Point
 
Sideler's Avatar
 
Join Date: Oct 2006
Location: San Antonio
Default

Going to give this a try today. Every brisket I have ever cooked has been a disaster.
Sideler is offline   Reply With Quote Back To The Top
Old 07-29-2012, 01:42 PM   #198
chuckc.
Four Point
 
Join Date: Dec 2010
Location: Corpus Christi
Hunt In: Brady
Default

I've been needing a new rub recipe, thanks for sharing!
chuckc. is offline   Reply With Quote Back To The Top
Old 07-31-2012, 08:02 PM   #199
Matt117
Eight Point
 
Matt117's Avatar
 
Join Date: Nov 2011
Location: Tyler TX
Hunt In: Cherokee county
Default

Gonna give it a try
Matt117 is offline   Reply With Quote Back To The Top
Old 08-11-2012, 03:21 AM   #200
Brandon1574
Ten Point
 
Brandon1574's Avatar
 
Join Date: Jul 2011
Location: Hearne
Hunt In: Milam County Robertson County
Default

TTT so I can find later
Brandon1574 is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 04:39 AM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com