Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 [2]   Go Down

Author Topic: Basic Brisket  (Read 6153 times)

0 Members and 1 Guest are viewing this topic.

Quadman750

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 724
  • North of the border
Re: Basic Brisket
« Reply #15 on: September 07, 2017, 08:44:15 PM »
Here is a pic of what I do
Logged
Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe

TechMOGogy

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 226
  • Ontario, Canada
Re: Basic Brisket
« Reply #16 on: September 19, 2017, 09:35:37 PM »
Congrats!
It's a hard one to get right so it looks like your doing well!
Logged
GMG DC, FEC100, PK360

Clonesmoker

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 348
Re: Basic Brisket
« Reply #17 on: September 22, 2017, 03:22:36 PM »
The Aaron Franklin method and rub all the time!!  I cook by internal temp and feel never by time. Fat cap up and depending if I need to serve with an hour I will let it cool without wrapping. For tailgating I can leave it wrapped in a cooler for 4-5 hours and it is still hot.  Local Fareway grocery store meat manage told me I made the best brisket he has ever had!!

« Last Edit: November 06, 2017, 03:26:41 PM by Clonesmoker »
Logged

pz

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 381
    • My recipes
Re: Basic Brisket
« Reply #18 on: September 22, 2017, 03:48:38 PM »
Boy that looks good!
Logged
PZ

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Basic Brisket
« Reply #19 on: September 22, 2017, 09:02:50 PM »
Nice job on the brisket.
Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

Quadman750

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 724
  • North of the border
Re: Basic Brisket
« Reply #20 on: September 23, 2017, 02:42:58 AM »
 Brisked looks good.
Logged
Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe

Trooper

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 523
  • Grand Haven, MI
Re: Basic Brisket
« Reply #21 on: November 05, 2017, 07:35:13 AM »
Quote from: silverbullet on September 01, 2017, 05:30:35 PM
I got this recipe from Bentley years ago & still use it to this day!

I've only been to two competitions in my life. The second one I got a first place trophy following this recipe. The GMG Mountain Man (I can't remember his name) came up to me afterward & complimented me on this brisket

Yes I was at that event with SilverBullet. I'm a KCBS Certified Judge. (This gathering was not a KCBS event though)
I politely walked up to him after the judging and told him that his was the best brisket I had ever had.
Now I find out it was Bentley's recipe. That's good to know!!
Logged
Through many dangers, toils, and snares,I have already come;
-Tis grace hath brought me safe thus far,
   and grace will lead me home.

Redapple

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 89
Re: Basic Brisket
« Reply #22 on: September 23, 2018, 04:10:22 PM »
Quote from: Quadman750 on September 07, 2017, 08:36:24 PM
Have you checked your grate temp compared to your controller temp, maybe it is running hot, I foil my heat deflector, it seems to mellow out the radiant heat off the heat deflector. I cook my briskets on the top shelf with drip pans under them on the cooking grates, they come out moist. Experiment & try this, I'm curious if it makes a difference. I have always done them this way.

Bingo, your method and ingredients sound fine, check actual temps versus displayed
Logged
Pages: 1 [2]   Go Up
« previous next »