Post by: Kc_Kracker on September 24, 2018, 01:11:53 PM
Post by: hunthard on September 24, 2018, 01:31:04 PM
Post by: WAElkhunter89 on September 24, 2018, 01:39:44 PM
Post by: PlateauNDN on September 24, 2018, 02:30:08 PM
Post by: CaNINE on September 24, 2018, 02:46:49 PM
Post by: onmygame on September 24, 2018, 04:32:38 PM
Just sayin....'
It looks mouth watering... I'll take two please..
Post by: builtfordtough on September 24, 2018, 05:20:06 PM
Post by: brew on September 24, 2018, 05:27:35 PM
Post by: Boss .300 winmag on September 24, 2018, 05:39:15 PM
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
Post by: Kc_Kracker on September 24, 2018, 05:59:17 PM
That plate looks like a shrine on the alter of meat church.omg best....quote....ever!
Post by: Kc_Kracker on September 24, 2018, 06:00:53 PM
I do, and have two in the freezer, what’s your recipe?🤔i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
Post by: Kc_Kracker on September 24, 2018, 08:06:19 PM
Post by: Kc_Kracker on September 24, 2018, 08:08:58 PM
Yeah,...anyone who would look at the pic in the OP and answer the question 'Who loves brisket' with 'I don't' is an utter and complete ignat.oh it happens i meet folks all the time that tell me how smoked meat is just not good blah blah but man they sure love farmed atlantic salmon :o I just smile and nod :)
Post by: NOCK NOCK on September 24, 2018, 08:14:22 PM
I do, and have two in the freezer, what’s your recipe?🤔i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
So here's my question about cutting brisket. The "flat" end & the "point" end. Is it typical each part is sliced 180 degrees opposite of each other to keep the preferred cross grain cutting.
Hope that makes sense.
Post by: Kc_Kracker on September 24, 2018, 08:17:09 PM
Post by: 92xj on September 24, 2018, 08:22:58 PM
I do, and have two in the freezer, what’s your recipe?🤔i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
So here's my question about cutting brisket. The "flat" end & the "point" end. Is it typical each part is sliced 180 degrees opposite of each other to keep the preferred cross grain cutting.
Hope that makes sense.
Separate the two. Lay the point back on top of the flat matching their grains in the same orientation and then slice.
Post by: Boss .300 winmag on September 24, 2018, 08:24:31 PM
I do, and have two in the freezer, what’s your recipe?🤔i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
Can’t you just post it up on this thread?
@Kc_Kracker
Post by: Kc_Kracker on September 24, 2018, 08:40:49 PM
Post by: NOCK NOCK on September 24, 2018, 08:43:01 PM
I do, and have two in the freezer, what’s your recipe?🤔i can send you a rub recipe. smoke at 250 til it hits 193 dead on, done, eat, and make sure to cut it against the grain
And welcome back, been missing your BBQ posts as you were the only one who really did it up on here.🤣
So here's my question about cutting brisket. The "flat" end & the "point" end. Is it typical each part is sliced 180 degrees opposite of each other to keep the preferred cross grain cutting.
Hope that makes sense.
Separate the two. Lay the point back on top of the flat matching their grains in the same orientation and then slice.
I've seen that done, but I like the fat and the bark left on, so it can be hard to tell which direction the grain runs.
This kind of makes sense to me, what do ya think?
Post by: 92xj on September 24, 2018, 08:53:52 PM
Post by: Blacklab on September 25, 2018, 04:05:48 AM
Post by: WAElkhunter89 on September 25, 2018, 01:19:00 PM
Post by: Kc_Kracker on September 25, 2018, 04:33:35 PM
Post by: WAElkhunter89 on September 25, 2018, 04:36:41 PM
if you need help i have a friend who is medically OCD and had had one for 5 years and is literally the BGE master, and he is a great guy too!
Appreciate it Kc. I'm still getting the hang of it and trying to learn the settings for various temps on the BGE, lots of variation.
Post by: Kc_Kracker on September 25, 2018, 04:52:20 PM
Can’t you just post it up on this thread?Here is one good one, a good way to tell is if it uses a binder, and at least 1/4 the material is brown sugar then it will get a good bark and seal to keep in juice. this should just cover a 12 lb brisket with no waste
@Kc_Kracker
Mustard binder
2 TBSP kosher or coarse salt
2 TBSP coarse black pepper (i use fresh cracked pepper)
2 TBSP smoked paprika (or regular, remember smoked paprika adds a spicy kick in case you got kids) and youll find it in the scoop yourself at winco)
1/2 teaspoon ground cumin
1 TBSP garlic powder
1 TBSP onion powder
1 cup brown sugar
mix well
Rub with mustard, then cover well with rub, smoke fat cap UP and personally i trim mine to no more then 3/8" thick (extra fat just makes it cook longer), and i smoke at 225-250 til it hits an IT of 160 (the stall) then i bump it to 275, and run it til it hits 193 on the nose and i take it out and eat, remember brisket gets cold fast. as for chips or smoke i do a thin smoke so the beef doesnt get bitter and i only run chips for the first 2 hrs after that its really pointless once bark is formed.
If that doesnt get you one hell of a impressive start then you can punch me :tup: If you need anymore help just ask!
Post by: Kc_Kracker on September 25, 2018, 04:56:40 PM
yes and once they hit a temp he said they dont come down fast at allif you need help i have a friend who is medically OCD and had had one for 5 years and is literally the BGE master, and he is a great guy too!
Appreciate it Kc. I'm still getting the hang of it and trying to learn the settings for various temps on the BGE, lots of variation.
Post by: Boss .300 winmag on September 25, 2018, 06:00:04 PM
Can’t you just post it up on this thread?Here is one good one, a good way to tell is if it uses a binder, and at least 1/4 the material is brown sugar then it will get a good bark and seal to keep in juice. this should just cover a 12 lb brisket with no waste
@Kc_Kracker
Mustard binder
2 TBSP kosher or coarse salt
2 TBSP coarse black pepper (i use fresh cracked pepper)
2 TBSP smoked paprika (or regular, remember smoked paprika adds a spicy kick in case you got kids) and youll find it in the scoop yourself at winco)
1/2 teaspoon ground cumin
1 TBSP garlic powder
1 TBSP onion powder
1 cup brown sugar
mix well
Rub with mustard, then cover well with rub, smoke fat cap UP and personally i trim mine to no more then 3/8" thick (extra fat just makes it cook longer), and i smoke at 225-250 til it hits an IT of 160 (the stall) then i bump it to 275, and run it til it hits 193 on the nose and i take it out and eat, remember brisket gets cold fast. as for chips or smoke i do a thin smoke so the beef doesnt get bitter and i only run chips for the first 2 hrs after that its really pointless once bark is formed.
If that doesnt get you one hell of a impressive start then you can punch me :tup: If you need anymore help just ask!
Thanks Kc.
Post by: Kc_Kracker on September 25, 2018, 06:33:12 PM