brisket - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > brisket

Reply
 
Thread Tools
Old 12-17-2010, 07:38 PM   #21
therealrsr
Recipes 
 
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts


Quote:
Originally Posted by Sawdustguy View Post
Anyone for a throw-down?

When you remove them you will have the tastiest "Burnt Ends".
1) Name the date!
2) Burnt ends are fantastic, and I'd argue the best use of the tip.

 
Reply With Quote
Old 12-17-2010, 07:44 PM   #22
therealrsr
Recipes 
 
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts


another must tip for me, take the fat side and cut a checkerboard grid though the fat but not into the meat making about 1" squares. Provides faster rendering and traps the liquid fat against the meat longer. This side faces up for the first 3-4 hours depending on the rendering time.

 
Reply With Quote
Old 12-18-2010, 02:13 AM   #23
Mischief_Brewing
 
Mischief_Brewing's Avatar
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


Picked up 2 five-pound briskets at a butcher in the city today, which happened to be right next door to my favorite bar (blind tiger), so naturally I went in for a glass. Will have them in the smoker early tomorrow morning!

 
Reply With Quote
Old 12-18-2010, 02:28 AM   #24
Sawdustguy
 
Sawdustguy's Avatar
Recipes 
 
Mar 2009
Manorville, New York
Posts: 2,708
Liked 35 Times on 29 Posts


Quote:
Originally Posted by therealrsr View Post
1) Name the date!
2) Burnt ends are fantastic, and I'd argue the best use of the tip.
That was back in 2007 at the Battle of the BBQ Brethren BBQ Contest. I recall taking Reserve Grand Champion and taking 1st in the Brisket Catagory. We only won $1500 that weekend but had a blast. We don't compete because of the money, we just love to party but if we win a little something....bonus. We are actually much better at Ribs. It has been a long time since we have finished out of the top 10 in Ribs. I can share that recipe if anyone wants. The way I look at it is if you give 10 people a cake recipe, in the end, you will have 10 different cakes. We never had any competition secrets.
__________________
Guy

 
Reply With Quote
Old 12-18-2010, 02:29 AM   #25
Sawdustguy
 
Sawdustguy's Avatar
Recipes 
 
Mar 2009
Manorville, New York
Posts: 2,708
Liked 35 Times on 29 Posts


Quote:
Originally Posted by Mischief_Brewing View Post
Picked up 2 five-pound briskets at a butcher in the city today, which happened to be right next door to my favorite bar (blind tiger), so naturally I went in for a glass. Will have them in the smoker early tomorrow morning!
Best of luck to you smoking your briskets.
__________________
Guy

 
Reply With Quote
Old 12-18-2010, 03:18 PM   #26
Mischief_Brewing
 
Mischief_Brewing's Avatar
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


Quote:
Originally Posted by Sawdustguy View Post
Best of luck to you smoking your briskets.
Thanks!

I about froze my fingers off this morning getting the smoker ready. It was a balmy 18 degrees out when I went out with the giant chunks of meat. I changed up my rub this time. I hope I didn't overdo it...

 
Reply With Quote
Old 12-21-2010, 12:57 PM   #27
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


Sawdust, please share the rib recipe. We always do something in the smoker for christmas so any tips I can pick up will help.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 12-22-2010, 08:31 PM   #28
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,961
Liked 1671 Times on 1251 Posts


I would love to hear it as well!

 
Reply With Quote
Old 12-22-2010, 08:42 PM   #29
Sawdustguy
 
Sawdustguy's Avatar
Recipes 
 
Mar 2009
Manorville, New York
Posts: 2,708
Liked 35 Times on 29 Posts


I have been trying to get everything caught up at work. I will post it tommorrow.
__________________
Guy

 
Reply With Quote
Old 12-22-2010, 09:24 PM   #30
cheezydemon3
Registered User
Recipes 
 
Nov 2009
louisville
Posts: 12,961
Liked 1671 Times on 1251 Posts



 
Reply With Quote


Reply
Thread Tools



Forum Jump