• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

"Commando" style brisket cook underway!


 
Status
Not open for further replies.
Maybe the Cowboys and the Skins can get a deal, (2 for the price of 1) because I sure didn't see your "girls" ripping up the Grid Iron Sunday when they got SPANKED! Tuna Boy didn't have a 12 year absence from the NFL, and his team still lost!!! We will wait and see who gets the last laugh! Whether it be this year or next year, GIBBS WILL GET THE JOB DONE!! YOU CAN GO TO THE BANK ON IT!!!
icon_biggrin.gif
 
I've had a guru rig since they first came out - I just don't use it. As you learn good fire control by various methods in this little cooker, you really don't need it. Besides, we often haul the smokers around to cook where there is no electricity available, so I don't want to get spoiled.
icon_smile.gif


Keri C
 
It's going to take a while for Gibbs to turn around that POS team that Spurrier put together, thats for sure!

As for the Cowboys, we have bigger issues. We don't have a running back that could start for any other team in the league. We also have a old weak armed QB that is trying his best, but just doesn't have enough arm strength anymore. You'll get there before we do....
icon_confused.gif
 
Joe,
You give in way too easily!!! But you did speak the truth!!
icon_biggrin.gif
Don't even get me started about weak armed QB's. We have one with a cannon sitting on the bench and our starting QB can't throw a completion 10yds. He throws turf balls all day!
 
Ok, here's where we're at, nearly 12 hours in. Cooked her at a higher temp than normal (I'm usually in the 220-225 range, but this cook I've been in the 240 - 260 (and possibly in the 290s for awhile last night while I zzzzzzzzzzzed!). The point is BEAUTIFULLY tender, and reading 174-176. The flat is still kinda tough and reading 176. So...she's still on there for awhile.

If it turns out the flat wants to stay goofy like that I'll enlist the ol' meat cleaver to chop it to bits and make some enchiladas or something, so I'm not too worried---I just can't figure out why my point is so tender.

Ah, the mysteries of BBQ.

Did I mention it smells like a million bucks? Not a lot of bark per se, but I'm looking forward to the bite!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Originally posted by Susan Z:
... It's one of my out-of-control overnighters where I was toooo tooo lazy to go adjust things when the Maverick was beeping its head off to let me know that the temps were soaring, so rather than make the short trek out into the cold for a 30 second tweak, I shut the alarm off and went back to sleep. <HR></BLOCKQUOTE>I can TOTALLY relate to that. Even with $70 or more worth of meat in there all I can often manage in the middle of the night is to simply turn the alarm off.
 
Hey, hey, easy now---it ain't BURNIN', it's SMOKIN'!

It does smell awfully nice. The neighbors cats are circling. It's driving them crazy! I think they're going to jump me when I pull it off. Ulp!
 
Susan Z,

I enjoy your signature line but are you sure the third word should be gratum? I cant find the word or root on several latin to english dictionaries. The rest I dug out of the musty corners of my brain from High School Latin.

By the way - I MUCH prefer chopped brisket to brisket slices. Regards
 
Larry, I blame Snyder. It's true that he coughs up the dough to buy good players and now a good (in theory) coach, but I think he micro-manages behind the scenes and ties the coaches' hands.

I mean...look at all the great talent throughout the NFL that are ex-Redskins! Even Norv is doing better somewhere far away from Snyder.

I blame the evil shrimp! But don't tell him I said so. Did you see how he just banned those Wash Times reporters from the press box for criticizing him????
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Hey, hey, easy now---it ain't BURNIN', it's SMOKIN'! <HR></BLOCKQUOTE>

Sorry, it's the only thing I've done to a brisket so far, so it was the first word that came to mind.
icon_redface.gif
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by John Mason:
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Hey, hey, easy now---it ain't BURNIN', it's SMOKIN'! <HR></BLOCKQUOTE>

Sorry, it's the only thing I've done to a brisket so far, so it was the first word that came to mind.
icon_redface.gif
icon_biggrin.gif
<HR></BLOCKQUOTE> when my alarm goes off it's ALWAYS low temp, never high temp ... I might be more motivated to get up if it was the high temp alarm...
icon_smile.gif
 
I've never worn reading glasses but all of a sudden I feel that I need some
icon_cool.gif
Great post but how about the results, was it good...my next cook has to be brisket, never cooked one come to think of it I've never even seen one but hopefully soon........
icon_rolleyes.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Larry, I blame Snyder. <HR></BLOCKQUOTE> Yes he is definitely a micro manager, but he wants to win as much as we do. He just thinks he knows everything about everything! He knows everything about money that is for sure. He doesn't know JACK about football or coaching. Gibbs will get it right, guaranteed! It is jus a matter of time. If Brunnell does not play well Sunday, this is the perfect time to make the switch to Ramsey because next week they have a buy! Even if Ramsey comes in and stinks up the joint, he is learning and will be that much better next year!!! I really hope Danny Boy does not run him off before he gets it right!
icon_mad.gif
 
I think Susan ate the thing all by herself......She just dropped out of sight, no word, no PIC'S.



Maybe it was that good.. If it was , please tell us so we to can make one.
icon_smile.gif



Rick
 
Hi, gang,

I'm still pondering the results. I think overall it was ok. I didn't find the mesquite overpowering or bitter---that part was fine. I was kind of disappointed---I sort of wish I had used too much so I could have said "ew, that's what they mean about mesquite being bitter." Or maybe I just like mesquite ok, lol! I did miss the sweet smell of hickory in the mix, tho.

The point half of the brisket was sooooo tender! But the 1/3 end of the flat (where it tapered off kinda thin) was tougher than any previous briskets I've done. I think it's cuz I rushed this cook a bit---I'm not usually a 260 grrrl, I'm like a 210-220 (beep beep beep, low temp alarm!) grrl. So, I'm back to low and slow.

BUT...it was nice to see that you can do a brisket with just S&P, if need be. That was kind of fun! And soooo easy. Not that it's hard to bust open a bag of texas rub #2, but you know, I still felt like I was getting away with something naughty.

Oh---and the cats are loving it! (They're eating some of the drier pieces, cuz they're really not THAT dry or tough, just not as tender as the rest.) As long as the cats eat it, I know it's ok....!

So is it worth you folks trying? I'd say if you don't have a commando style brisket under your belt, well....

But next time I'm trying Raichlen's beer and coffee mop sauce! (but not ever few minutes, lol---dat's kwazy!)
 
Status
Not open for further replies.

 

Back
Top