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Old 07-12-2013, 04:52 PM   #1
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Smoke signals from Texas

I have owned several offset smokers and recently decided to actually try and get good at it! I have been scouring the many different forums on techniques and modifications and feel I have learned a lot. I made the decision to go ahead and commit and become a member of this forum! Looking forward to learning and hopefully one day providing information as well! LET'S GOOOOO!

JZ
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Old 07-12-2013, 05:25 PM   #2
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Welcome on over here. We have all had passionate affairs with log burning offset creoste factories at one time or another. Some recovered and some aint yet. I would use mine more often if they was giving away free wood somewhere..as needed. I nearly got a deevorce because of 10 cords of rotten wood in the backyard one time. Wimmen think funny about stuff huh?
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Old 07-12-2013, 05:42 PM   #3
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What do use now bigwheel?
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Old 07-12-2013, 06:11 PM   #4
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Welcome to The Forum JZ, good to have you here.
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Old 07-13-2013, 11:39 AM   #5
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Appreciate the welcome... In the middle of a brisket cook right now. Hope it turns out delicious! First cook on a used offset I picked up this week. I am planning to tear it down and refinish it after this cook.

JZ
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Old 07-13-2013, 04:42 PM   #6
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I have got old and highly lazy the past few years. I cook on an electrified Brinkmann Gourmet. Works very well on everything it has attempted..except for spare ribs. I like to keep them laid flat and it aint quite broad enough across the beam to do that. I do not like the efforts to fight the laws of physics which is usually entailed with offset cooking and the logistics can be daunting to city dwellers. The manuel labor of baby sitting the little darlings also drives me crazy. I love the flavor and smell when somebody who knows what they are doing has a steady hand on the wheel.
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Old 07-13-2013, 05:00 PM   #7
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Well I am going to do my best to get as good as I can with it. My brisket did not turn out like I wanted but everyone seemed to like it. I think it was too small of a cut, it was not tender like I hoped for.
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Old 07-13-2013, 06:36 PM   #8
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Tenderness and moisture content is an every present challenge on brisket or seems so anyway. With unwaterized offset cooking and small amounts of meat Mr. Tinfoil can be a person's best friend. Frist step in the process is a good mop/sop. Have you got a good mop/sop?
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Old 07-13-2013, 07:35 PM   #9
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No I wrapped it in foil at 170 and added some beef broth.
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Old 07-13-2013, 08:48 PM   #10
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Sounds like a good plan to we'uns. Was it a flat? How high did it go go in the foil? Did it pass the poke test? Betcha it was fittin.
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Old 07-13-2013, 08:54 PM   #11
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No it was not a flat, it went to 198 on the digital thermometer (not sure I trust that). Like I said it was tasty, just not tender or as most as I would have liked. Poke test?
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Old 07-14-2013, 05:57 PM   #12
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It occurred to me last night that I cut the brisket with the grain and not across! I'm so irritated about this! I went and bought a 12 lbs cut to give it another shot next weekend! Any tips on injection recipes?

JZ
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Old 07-14-2013, 09:43 PM   #13
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Quote:
Originally Posted by jayzi View Post
It occurred to me last night that I cut the brisket with the grain and not across! I'm so irritated about this! I went and bought a 12 lbs cut to give it another shot next weekend! Any tips on injection recipes?

JZ
D'oh! I hate when I make simple mistakes. Let us know how round 2 turns out.
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Old 07-15-2013, 03:29 PM   #14
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Dont mess with it any longer but back when we were doing the comp hobby I liked to inject with FAB P from Joe Ames ingredient store. FAB Award Winning BBQ Marinade
Tried to mix it up according to directions but short it about 6 ozs water which was subbed out with a small can of Pineapple juice. The Pineapple juice seems to make the fat shatter different. The poke test is when you stick the meat with a sharp object to see if its tender. Sorta like Granny did with a pot roast. Some folks like to poke it with a fork and others use toothpicks. I like to use the instant read temp gauge. Dont tear up the meat hardly at all. I dont see much logic of injecting for home eating purposes.
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Old 07-24-2013, 11:28 AM   #15
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Just remember after cooking to separate the flat from the point. In the original form of the brisket the grains run perpendicular from one another. And just remember there is not a time limit on the meat, it is done when it is done!
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Old 07-24-2013, 11:48 AM   #16
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The second brisket was a huge step forward! Amazing how much of a difference doing it right makes! Lol... Thanks for all the tips and advice!

Sent from my SCH-I535 using Tapatalk 2
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Old 07-25-2013, 11:23 AM   #17
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I have to say, there are alot of members here that would say "If there are no pictures the cook did not really happen!"
Just a little reminder lol....
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Old 07-25-2013, 07:51 PM   #18
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It's great that you had better success! Keep on cooking and remember we love pics!
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Old 07-26-2013, 04:17 PM   #19
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I have to say, there are alot of members here that would say "If there are no pictures the cook did not really happen!"
Just a little reminder lol....
LOL ... Sorry did not know that was the rule! Here is a pic of it during the cook! Did not get any of the sliced product! YOU GET WHAT YOU GET AND DON'T THROW A FIT!

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