Brisket fail after fail after fail

henapple

Little Steven said:

Planning on it. The missus is even thinking about coming and she hates fests. Wait for me on Cazzy's hands too will ya?

Sher-bear is talking about coming with me. She doesn't drink so I've warned her...

)

Little Steven

That's why mine doesn't like fests. I should have said she doesn't like me at fests

GalanteNate_OneEa

Got one for Super Bowl, gonna do all kinds of tricks to see what happens this time...

Foghorn

henapple said:

Planning on it. The missus is even thinking about coming and she hates fests. Wait for me on Cazzy's hands too will ya?

Sher-bear is talking about coming with me. She doesn't drink so I've warned her... )

Dude, you are asking for trouble on numerous levels.  Once she sees how hard you work for @Mickey she'll be looking for that kind of effort at home... every day... for the rest of your life....

And I suspect that voice in your head is Mickey telling you to get those eggs moved faster.

GalanteNate_OneEa

@Jimreed777 Awesome videos, really informative, really consolidated and to the point with great explanation, just can't believe he uses ketchup to make bbq sauce, lol, I'm such a ****.

cazzy

GalanteNate_OneEa said:

@Jimreed777 Awesome videos, really informative, really consolidated and to the point with great explanation, just can't believe he uses ketchup to make bbq sauce, lol, I'm such a ****.

While good, it leaves a lot for interpretation of course.  Most of us were pretty disappointed with The Cook video.

GalanteNate_OneEa

I personally learn from watching others, light on the rub, fat up, water in my drip pan, point toward the back where the heat rises from, wrap with paper not foil, best cutting and serving methods.  I got a lot out of the series.

cazzy

GalanteNate_OneEa said:

I personally learn from watching others, light on the rub, fat up, water in my drip pan, point toward the back where the heat rises from, wrap with paper not foil, best cutting and serving methods.  I got a lot out of the series.

I agree...but you don't cook on a offset so some of that doesn't apply.  Light on the rub because he's using equal parts S&P and it's very easy to over salt.  If you use another rub with a lower salt content, you may end up with bland brisket if you season it light.  Drip pan?  Totally not needed even if it does't hurt.  Point towards where the heat rises...on the egg, the point should go towards the hinge as that is the hot spot on most eggs.  Fat up applies great for a offset as the heat flows over the meat.  Many say it doesn't matter on the egg, but I like fat up after testing both ways.  However that decision was made when I was separating the point from the flat.  

The cooker has a lot to do with it...and cooking on a egg is 90 times different than cooking on a offset.  I love it cause it's a lot less work.  Regardless of everything you read or see concerning someone's method, the fail or success of your brisket starts at the market when you select your meat.

GalanteNate_OneEa

Yeah it did kinda suck that he was using the offset, and yeah it really just affirmed a lot of the great advice that everyone has given here in the forum.  And now that you point out that the drip pan is points, I think I would get better circulation of the heat if I left it out. Just a thought.

cazzy

GalanteNate_OneEa said:

Yeah it did kinda suck that he was using the offset, and yeah it really just affirmed a lot of the great advice that everyone has given here in the forum.  And now that you point out that the drip pan is points, I think I would get better circulation of the heat if I left it out. Just a thought.

The point of a water pan is to maintain moisture.  That's one of the great thing about the egg is that it maintains moisture, which is why most of our cooked meats are more juicy and have less % volume lost during the cook.

GalanteNate_OneEa

I thought a drip pan was to catch the drippings?

cazzy

GalanteNate_OneEa said:

I thought a drip pan was to catch the drippings?

I meant water pan...corrected now.

GalanteNate_OneEa

ok, makes sense, I always use a drip pan which kinda takes up some space under my grate preventing air circulation around my cook, I was gonna put water in it to give it a double purpose, now i kinda think if its not a big fatty pork shoulder maybe I can skip the pan and maybe just put some foil on the plate setter, I really only worry cause I don't want any flare up on an over night cook.

cazzy

GalanteNate_OneEa said:

ok, makes sense, I always use a drip pan which kinda takes up some space under my grate preventing air circulation around my cook, I was gonna put water in it to give it a double purpose, now i kinda think if its not a big fatty pork shoulder maybe I can skip the pan and maybe just put some foil on the plate setter, I really only worry cause I don't want any flare up on an over night cook.

I use this for ribs and brisket

http://shop.ceramicgrillstore.com/oval-foil-ring-large/