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I’m with Tikkanut, we need to see the product.
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OP
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Dang - no pics, sorry. It was very good, but not great. It got a little dry, but the bark was amazing. I learned something about the wrapping and the stall. Since it got to 195, it probably got at least 10 degrees hotter after I pulled it. I've still got the leftover point and I'll smoke that one for Sunday dinner. There wasn't a scrap left, so no complainers.
"And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor." ![[Linked Image]](http://www.rockymtnrefl.com/TetonFenceBarncd1985987.jpg)
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Joined: Dec 2006
Posts: 28,172
Campfire Ranger
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Campfire Ranger
Joined: Dec 2006
Posts: 28,172 |
Wasn't a scrap... Dang! I was about to gas up the truck and head your direction. 
Hunt with Class and Classics
Religion: A founder of The Church of Spray and Pray
Acquit v. t. To render a judgment in a murder case in San Francisco... EQUAL, adj. As bad as something else. Ambrose Bierce “The Devil's Dictionary”
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Joined: Feb 2013
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I think the meat over shoots temperature by about 5 degrees if my smoker is at 225. I like to stop at 190. Most times I put the meat in a crock pot and add either or both apple juice and Coke. I may mix those with a BBQ sauce depending on my taste that day. I really think adding liquid before serving makes it better.
For the bark i use a dry rub with plenty of sugar. I don't think the suet fat does anything for the process so I trim it off.
The flat is a better cut of meat because it has less fat. I usually only buy flats for brisket of corned beef.
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Joined: Sep 2009
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Too bad it wasn't a pork shoulder. 
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Joined: Dec 2013
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Campfire Outfitter
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Joined: Dec 2013
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Next time if you want a good brisket you SHOULD NOT trim the fat. Cook it fat side on the top. That way the fat drips into and over the meat. Season with ONLY kosher salt and course black pepper. Cook at as close to 220 degrees as you can for 12 hours or so. Use oak chips and do not worry about messing with it and wrapping it through the stall and all that mess. Just leave it on there until you can stick a fork in it and remove meat with a slight twist of the fork. It is done at that point.
Then wrap it in foil and drop it in a Yeti with a towel on top. It will be tender, moist, and it will have an amazing flavor.
Last edited by JoeBob; 12/13/17.
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Joined: Dec 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
Geez, i need to throw a brisket on the pit. Basil the BBQ hound agrees.
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Jul 2016
Posts: 1,085
Campfire Regular
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Campfire Regular
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came in for pics.....disappointed
I prefer dangerous freedom over peaceful slavery - Thomas Jefferson
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Joined: Dec 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
Ok. Pics Pure white trash! ![[Linked Image]](https://s5.postimg.org/n92w4z65j/IMG_0801.jpg) ![[Linked Image]](https://s5.postimg.org/hhei2cvef/IMG_1634.jpg)
Last edited by kaywoodie; 12/13/17.
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Dec 2008
Posts: 5,788 Likes: 1
Campfire Tracker
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Joined: Dec 2008
Posts: 5,788 Likes: 1 |
Next if you want a good brisket you SHOULD NOT trim the fat. Cook it fat side on the top. That way the fat drips into and over the meat. Season with ONLY kosher salt and course black pepper. Cook at as close to 220 degrees as you can for 12 hours or so. Use oak chips and do not worry about messing with it and wrapping it through the stall and all that mess. Just leave it on there until you can stick a fork in it and remove meat with a slight twist of the fork. It is done at that point.
Then wrap it in foil and drop it in a Yeti with a towel on top. It will be tender, moist, and it will have an amazing flavor.
Quoted - for future reference. Thank you. Now, back to regular programming.
Member of the Merry Band of turdlike People.
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Joined: Apr 2008
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Joined: Apr 2008
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Dang, sure does look good.
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Joined: Dec 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
![[Linked Image]](https://s5.postimg.org/ko91m4dbb/IMG_0682.jpg) Sausage is for eatin' while cookin'
Last edited by kaywoodie; 12/13/17.
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Dec 2009
Posts: 31,647 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
This is why one shoots smaller pigs! ![[Linked Image]](https://s5.postimg.org/63pkcq21z/IMG_5130.jpg)
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Nov 2007
Posts: 47,256 Likes: 13
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,256 Likes: 13 |
God bless Texas-----------------------
Old 300
I will remain what i am until the day I die- A HUNTER......Sitting Bull
Its not how you pick the booger..
but where you put it !!
Roger V Hunter
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Joined: May 2011
Posts: 890
Campfire Regular
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Campfire Regular
Joined: May 2011
Posts: 890 |
Nice KW!! A recent brisket and beef ribs... ![[Linked Image]](https://i.imgur.com/HuRe75bh.jpg) ![[Linked Image]](https://i.imgur.com/t7u3u2Ah.jpg)
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
Most people dont like the way I do a brisket. But I make em where I can chew em with my bad choppers. Imagine pulled pork in brisket form. And the grandkids sure like em. Leftover are easier for an eintopf too!
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Dec 2009
Posts: 31,647 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
Oh, them look good 32/20!!! Im smackin' my lips!!!
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Sep 2004
Posts: 5,682 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Sep 2004
Posts: 5,682 Likes: 4 |
Ok. Pics Pure white trash! Dang kaywoodie! you cook just like Coopers in Llano. Do you charge by the pound too?
Figures don't lie, But Liars figure
Assumption is the mother of mistakes
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Joined: Dec 2009
Posts: 31,647 Likes: 6
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2009
Posts: 31,647 Likes: 6 |
Hell dont they charge by the troy ounce???
They are damn proud of their stuff.
Founder
Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison?
And yet it irks me the poor dappled fools,
Being native burghers of this desert city,
Should in their own confines with forked heads
Have their round haunches gored."
WS
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Joined: Sep 2004
Posts: 5,682 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Sep 2004
Posts: 5,682 Likes: 4 |
Hell dont they charge by the troy ounce???
They are damn proud of their stuff. I heard that, you can spend over 20$ in a heart beat there and I haven't been there in over 9 years.
Figures don't lie, But Liars figure
Assumption is the mother of mistakes
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