AZ Barbeque.com

BBQ Related Topics => Welcome, Please Introduce Yourself => Topic started by: qued-up on December 08, 2009, 03:40:07 pm

Title: wazzup!
Post by: qued-up on December 08, 2009, 03:40:07 pm: Hello to all from gilbert!
I've been meaning to sign up for a long time now and finally got around to it. I went to the fine event over the weekend and had a great time but got there a little too late and you all had ate most everything. I've been burnin meat in my BGE for a few years now and even destroyed the fire grate already!! Got the pork butt down but that seems pretty hard to screw up on the BGE and gettin closer on the ribs but need help with the brisket. Maybe haven't cooked it long enough but any tips would be appreciated. I've got a killer sauce I would like to bottle, is there anyone out there that can help with advice and horror stories so I know what I'm gettin into?

David
Title: Re: wazzup!
Post by: jmcrig on December 08, 2009, 03:48:38 pm: Welcome aboard David. I'm sure you'll find some great answers to your questions here. Here's the link to one of our members that's been dealing with bottleing;

http://www.azbarbeque.com/forums/bbq-discussion/barbecue-sauce-bottles/

we have some real brisket experts on here that I'm sure will jump in with some brisket help. Again welcome.
Title: Re: wazzup!
Post by: smitty250 on December 08, 2009, 03:53:51 pm: Welcome David - for Brisket just like everything else - low and slow. The last Brisket I did was around 13lbs. and was done after 18 hours. Do the toothpick test - if you stick in a toothpick and it goes in like warm butter - it's done. Hope that helps.
Title: Re: wazzup!
Post by: n2dabluebbq on December 08, 2009, 04:15:25 pm: or if you want, instead of a toothpick a bamboo skewer will work in a pinch. other things to take into consideration are things such as temps cooked, temp brisket is pulled at, rest time, foil or no foil, etc.
so hop on up and let us in on your cooking method(s).

oh and welcome to the forum.
Title: Re: wazzup!
Post by: azkitch on December 08, 2009, 04:32:01 pm: Yeah. What they said. You probably haven't waited long enough. Brisket, when cooking by time, is done when it finishes cooking. Aim for a particular cooking temp; I'm always aiming for 240. Most people pull the brisket to put it in foil in the region of 170*. I've seen posts and suggestions that have briskets foiled as early as 140*, which is when the smoke ring stops forming. Make sure you trim as much fat as possible so you don't spend time cooking it! Kid Curry posted a great link about competition cooking from the Pickled Pig team website, where they break down, to recipes and precise steps, how they prep chicken and briskets.
Gee, I'm running off at the "mouth" again. Imagine that. People are shocked.
Welcome to our smoky corner of AZ. Hope to meet you at some events. This is a great group of people. A great group of DAVES, too! WOO HOOO, We got another!!
Dave
Title: Re: wazzup!
Post by: Mike (AZBarbeque) on December 08, 2009, 05:24:38 pm: David, WELCOME to the club/site, great to have you. Don't know if we met over the weekend or not, but I do look forward to meeting you again out at some of our events. Our Annual Holiday Party is coming up this weekend and it is NOT to be missed.

Hope you enjoy the site, we do have some GREAT BBQers on here and everyone is always willing to help out. We have a very friendly group and have a lot of fun.

WELCOME to our BBQ Family.

Mike
Title: Re: wazzup!
Post by: RobOConnell on December 08, 2009, 08:36:42 pm: Howdy Dave... Welcome to the forum. We here are very happy to have new members. Only thing we ask is you post lots of pics. There is plenty of help here if you need it and we all enjoy a new way of looking at things too. As for Kitch... come on Dave, :laugh: I have never known you to " run off at the mouth" >:D nope, never. :laugh: :laugh: :laugh:
Title: Re: wazzup!
Post by: AzQer on December 08, 2009, 08:37:08 pm: Welcome to the club glad you had time to stop by this last weekend. Pull up a log and enjoy the site
Title: Re: wazzup!
Post by: KidCurry on December 08, 2009, 08:46:35 pm: Welcome!!!
Title: Re: wazzup!
Post by: Gizzy's Smokin Crew on December 08, 2009, 09:03:52 pm: Welcome aboard....... Glad to have ya
Title: Re: wazzup!
Post by: Crash on December 08, 2009, 10:28:14 pm: Welcome, great to have you here.
Title: Re: wazzup!
Post by: bearbonez on December 09, 2009, 05:27:50 am: Welcome aboard!!
Title: Re: wazzup!
Post by: qued-up on December 10, 2009, 09:17:48 pm: Wow!! Thanks to all for the warm welcome and the tips (just wish they were burnt) pretty bad joke huh? You guys are great I'm sure I will learn a lot from you pro's! Should I always foil the brisket or do some of not do that? looks like a mountain of info to go through with all of the wonderful threads. I'll put up some pix of my next feast.

Cheers!
David
Title: Re: wazzup!
Post by: Crash on December 10, 2009, 09:20:13 pm: We always foil our briskets. It works for us.
Title: Re: wazzup!
Post by: n2dabluebbq on December 10, 2009, 09:45:56 pm: haven't foiled a brisket since around 99 or 2k. lots of folks do though. but then again i don't inject either. guess i'm just a hard headed old fart! hahaha
Title: Re: wazzup!
Post by: jmcrig on December 11, 2009, 04:40:48 am: Quote from: n2dabluebbq on December 10, 2009, 09:45:56 pm
haven't foiled a brisket since around 99 or 2k. lots of folks do though. but then again i don't inject either. guess i'm just a hard headed old fart! hahaha
Sounds like a Texan. ^-^ ^-^ ^-^
Title: Re: wazzup!
Post by: n2dabluebbq on December 11, 2009, 03:39:05 pm: yep! damn Texans always tearing shite up. hahaha non conformists too. well the true Texans are!
Title: Re: wazzup!
Post by: force on December 22, 2009, 03:53:41 pm: HOO Ah