Author Topic: First Brisket  (Read 4325 times)

Offline TestRocket

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Re: First Brisket
« Reply #15 on: September 12, 2010, 01:20:35 PM »
Looks like you done real well! Have a shot of Jack for yourself!

Offline Rainmaker

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Re: First Brisket
« Reply #16 on: September 12, 2010, 11:11:23 PM »
Dinner was a rousing success with rave reviews for the brisket all around.  Unfortunately, we had to give so many seconds that there is barely enough left for my wife and I for dinner tomorrow.  It was really moist.  I see what Pachanga means when he says in his recipe that when he accidentally dropped a brisket once it blew apart.  Mine felt that the same thing would happen to it.  When I pulled the brisket out of the FTC, IT was about 135.  I put back in the OBS for an hour and it was good and hot when served.  Only problem was the bark softened up a lot.  It was nice and crispy when I first pulled it

Sorry no pictures.  Thanks to all who gave advice throughout the day and particularly to Pachanga for posting his recipe and method on the site.  I will definitely use that one again - just start a little later.

 

Offline SouthernSmoked

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Re: First Brisket
« Reply #17 on: September 13, 2010, 05:06:10 AM »
JimV

To a job well done... Congrats!!
SouthernSmoked
WeQ4u - BBQ Team

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Offline Pachanga

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Re: First Brisket
« Reply #18 on: September 13, 2010, 10:08:27 AM »
It is nice to get that first one under your belt.  Few to no leftovers is always a good sign that things turned out well.

You will be a pro by your third and develop your own style soon thereafter by tweaking to your particular tastes.

I look forward to your future successes and posts.

Good luck and slow smoking,

Pachanga

PS Thanks for the rain, Rainmaker.  We got 10 inches the other day in Arlington.  The lake I live on came up 9 - 11 feet in 12 hours.  The dock was under water for a while and the boat had to be pulled out of the slip but that is life on a lake.


Offline Tenpoint5

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Re: First Brisket
« Reply #19 on: September 13, 2010, 10:59:47 AM »
No left overs means you have to make another one!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Rainmaker

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Re: First Brisket
« Reply #20 on: September 14, 2010, 11:57:36 AM »
Wife's already asking for another one.  Plus, she invited her father to dinner tonight to help finish the leftover.  Darn, less for me!

Offline DTAggie

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Re: First Brisket
« Reply #21 on: September 14, 2010, 08:14:03 PM »
Mighty fine indeed.