Members ToadWorks Posted May 26, 2006 Members Share Posted May 26, 2006 AWWWW YEAH Nothing like a 10 hour brisket.... Link to comment Share on other sites More sharing options...
Members ZJD Posted May 26, 2006 Members Share Posted May 26, 2006 Link to comment Share on other sites More sharing options...
Members percyexpat Posted May 26, 2006 Members Share Posted May 26, 2006 im no veggie but ugh, that looks revolting! more like a prop from Aliens than food. Link to comment Share on other sites More sharing options...
Members KBN Posted May 26, 2006 Members Share Posted May 26, 2006 Good work. What temp to you take it to? What do you use for fire? Link to comment Share on other sites More sharing options...
Members beezdeez Posted May 26, 2006 Members Share Posted May 26, 2006 I love brisket, but it becomes a chore to eat. I'm an American, you think I want to work for my food? I want instant fattening satisfaction with minimal labor. Link to comment Share on other sites More sharing options...
Members MrSage Posted May 26, 2006 Members Share Posted May 26, 2006 Ooooh..... Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by percyexpat im no veggie but ugh, that looks revolting! more like a prop from Aliens than food. Large hunks of fatty meat must be smoked for 10 to 12 hours, after which they turn a dark reddish brown. This is scripture. Or at least it ought to be. And I hate to generalize, but England is not exactly the world's leading authority on Barbeque.... in fact in all my trips there, I've yet to have a properly cooked piece of meat (sausages aside), so you are forgiven for your blasphemy. Link to comment Share on other sites More sharing options...
Members rockster12 Posted May 26, 2006 Members Share Posted May 26, 2006 Ryan gotta nuuuuuuuuuuuuuuew smoker. Ryan gotta nuuuuuuuuuuuuuuew smoker Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by KBN Good work. What temp to you take it to? What do you use for fire? I like to keep the main chamber under 275 for at least 8 hours, today we're going a little long. For fire we're using Big Green Egg natural charcoal, it absolutely rocks, and about every 20 minutes we're dumping wet hickory on the fire. I didn't use a rub, instead I make a basting solution - Apple cider vinegar, sea salt, Hungarian paprika, chili powder, cayan pepper, Piri Piri, Pickapeppa, and a little brown sugar. Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by rockster12 Ryan gotta nuuuuuuuuuuuuuuew smoker.Ryan gotta nuuuuuuuuuuuuuuew smoker Yeah.... it got broken in with some brats and ribeye steaks last week, but brisket is the true christening. Link to comment Share on other sites More sharing options...
Members KBN Posted May 26, 2006 Members Share Posted May 26, 2006 Originally posted by virtualtoad I like to keep the main chamber under 275 for at least 8 hours, today we're going a little long.For fire we're using Big Green Egg natural charcoal, it absolutely rocks, and about every 20 minutes we're dumping wet hickory on the fire.I didn't use a rub, instead I make a basting solution - Apple cider vinegar, sea salt, Hungarian paprika, chili powder, cayan pepper, Piri Piri, Pickapeppa, and a little brown sugar. Nice. I have been using Royal Oak natural and like that a lot. I have heard good stuff about BGE, but haven't ever seen it locally. I generally smoke with apple wood and cherry. (My father is a fruit farmer) Might have to try your basting solution sometime. Generally I do a dry rub and then baste it with a mixture of fresh apple cider, lemon juice, Beam black, and a splash of worchestershire. Link to comment Share on other sites More sharing options...
Members mumford Posted May 26, 2006 Members Share Posted May 26, 2006 Originally posted by KBN What do you use for fire? Fire. For fire, we use fire. Link to comment Share on other sites More sharing options...
Members papa taco Posted May 26, 2006 Members Share Posted May 26, 2006 Spokane, eh? Dude!! I really loved Expo 74! I was a preschooler then, mind you. taco Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by KBN Nice. I have been using Royal Oak natural and like that a lot. I have heard good stuff about BGE, but haven't ever seen it locally. I generally smoke with apple wood and cherry. (My father is a fruit farmer) Might have to try your basting solution sometime. Generally I do a dry rub and then baste it with a mixture of fresh apple cider, lemon juice, Beam black, and a splash of worchestershire. Yeah, bourbons definitely pair well with meat... It's nice to hear someone else who takes their barbeque seriously... With brisket, I like a big thick fat pack on top, that makes it plenty salty, and I like to counter with spicy - a little burn on top of the smoke.... when it comes out right, I find I don't want any kind of sauce. Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by papa taco Spokane, eh? Dude!! I really loved Expo 74! I was a preschooler then, mind you.taco I love you, taco. Link to comment Share on other sites More sharing options...
Members mumford Posted May 26, 2006 Members Share Posted May 26, 2006 Originally posted by virtualtoad Yeah, bourbons definitely pair well with meat... Bourbon pairs well with EVERYTHING, muh main man. Link to comment Share on other sites More sharing options...
Members TeamoDave Posted May 26, 2006 Members Share Posted May 26, 2006 Looks great Ryan. I might have to stop at Tommy's Joynt tonight after softball for some brisket now that you got me thinking about it. Link to comment Share on other sites More sharing options...
Members papa taco Posted May 26, 2006 Members Share Posted May 26, 2006 Originally posted by virtualtoad I love you, taco. Seriously though, were you at the 74 World Fair, man??? Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 26, 2006 Author Members Share Posted May 26, 2006 Originally posted by TeamoDave Looks great Ryan. I might have to stop at Tommy's Joynt tonight after softball for some brisket now that you got me thinking about it. The one on Van Ness? Link to comment Share on other sites More sharing options...
Members dot-dot-dot Posted May 26, 2006 Members Share Posted May 26, 2006 Originally posted by virtualtoad And I hate to generalize, but England is not exactly the world's leading authority on Barbeque.... I'll have you know that we plucky Brits invented burning meat in the rain! Link to comment Share on other sites More sharing options...
Members The Great Waldo Pepper Posted May 27, 2006 Members Share Posted May 27, 2006 How's the weather out east Ryan? Link to comment Share on other sites More sharing options...
Members ToadWorks Posted May 27, 2006 Author Members Share Posted May 27, 2006 Originally posted by catalinbread How's the weather out east Ryan? Perfect for cooking meat! You should come out some time... next time you're in town let me know, we'll get something going... Link to comment Share on other sites More sharing options...
Members TeamoDave Posted May 28, 2006 Members Share Posted May 28, 2006 Originally posted by virtualtoad The one on Van Ness? That's the one. Link to comment Share on other sites More sharing options...
Members DaSkip Posted May 28, 2006 Members Share Posted May 28, 2006 okay...now I'm hungry. I love me some smoked brisket. :drooling: Link to comment Share on other sites More sharing options...
Members Wood Chuck Posted May 28, 2006 Members Share Posted May 28, 2006 Originally posted by TeamoDave That's the one. van ness? what about ruth's chris steak house?, and mmmmmmmm, house of prime rib?and little joes????????? i'm hungry! Link to comment Share on other sites More sharing options...
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