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First brisket, wildcat style Q-view
Looks good so far! Next time, you may try rolling up the sides of the foil or put it in a foil pan so you can save the juices. That's some great stuff. Plus, if it comes out a little dry, you can use the juice to moisten things up. -
to brine or not to brine
I'm with Flash, I've tried brining and would rather go with a marinade. A butt has plenty of flavor by itself. No need to brine but you can try injecting some marinade if you really want to do something. I'll take a good rub over a marinade for a butt though. Love the bark. -
Doing the Abelman Brisket w/q-view
Hey, you're welcome! Glad it worked out. Would have felt horrible had it not. Awesome smoke ring -
newbie question about brisket
Or, you can buy a flat which is already trimmed and the fat cap is unerneath so you can't always see it. I almost always do flats as I don't like point as much. If you get a packer, you'll get the point and the flat combined. Here's a flat: Also, here's a good pictoral of what a packer... -
Brisket dry rub question
I always rub my brisket around 24 hours before and wrap it. When I'm ready to smoke, it's mushey as well. I put on some more rub to dry things up before it hits the smoke. I let the smoke and the heat do the work and the bark is fine. I also do fat cap down as I prefer a good bark. One mistake... -
Anybody buy Brisket at Costco?
The point and the flat make up a whole brisket, usually called a packer. The flat is usually leaner and generally sliced. The point is thicker and usually pulled. That's the general gist. I have done both but prefer a flat. Here's a good pictoral that shows the process... -
Capacola Part One W/QVIEW
Ron, looks great so far. You have more patience than I do, LOL -
Meatloaf Again.
Looks good, here's something you may want to try, real easy and clean...tastes great as well: http://www.smokingmeatforums.com/for...ad.php?t=18666 -
Anybody buy Brisket at Costco?
I usually only do flats and it's a great cut of meat. I also get my flats from Costco. They aren't cryo packed. Just look like regular meat packing. The flats have the fat cap on the bottom and you can't see how big it is so it's kind of hit of miss unless you talk to the butcher. Personally, I... -
Best wood for brisket
I'm a fan of Apple wood, I like a sweeter, milder flavor. -
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Greetings From Kansas City!
Welcome aboard, you came to the right place! -
First brisket.....calm my nerves!!!!
I only thing I would add on the cooler deal is that I put a towel down in the bottom of the cooler and then the foiled meat on top if I don't actually wrap in the towel. I had one butt actually melt the bottom just enough to warp it. -
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Doing the Abelman Brisket w/q-view
No worries, I take it as a compliment in all honesty, thanks. I'm sure it will be fine. But, I have screwed them up as well. Tried a seared point a week ago. Took a swing and missed. That one never plateaued which I think was the problem. That's the deal with smoking. Have to go back and try... -
First brisket.....calm my nerves!!!!
You have gotten some good advice, have a cold one, relax and let it happen. Things will be fine. -
Off to the Iowa Gatherin!
Have a great time, look forward to a report with some Qview- abelman
- Post #9
- Forum: General Discussion
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Hello from LI
Welcome aboard and look forward to some ideas and Qview
