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-   -   Chiefs Your Best Smoked Brisket Recipe (https://www.chiefsplanet.com/BB/showthread.php?t=269592)

Fire Me Boy! 02-01-2013 06:11 PM
Quote:
Originally Posted by houstonwhodat (Post 9371347)
Yeah that's the plan.

I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.

But I tried that on ribs before with a rib rack and I think I get too much heat on each side.

Definitely want to have some good burnt ends.
I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.

houstonwhodat 02-01-2013 06:12 PM
Quote:
Originally Posted by candyman (Post 9371317)
Its going to be hard to do a brisket right on a kettle, unless you can figure out a way to keep the temp down. You really need some sort of water pan. I wouldnt use much sugar, if any at all because more than likely in a kettle it will burn.

EDIT: FMB is way ahead of me, that would probably work if you have a water pan.
I have plenty of Weber aluminum throw away water pans.

I have a gas grill so the Weber is only for smoking.

I'm just trying to figure out how to build a 225 deg fire and how to check the temp to be accurate???

Fire Me Boy! 02-01-2013 06:17 PM
Quote:
Originally Posted by houstonwhodat (Post 9371360)
I have plenty of Weber aluminum throw away water pans.

I have a gas grill so the Weber is only for smoking.

I'm just trying to figure out how to build a 225 deg fire and how to check the temp to be accurate???
Use the minion method for your charcoal.

http://www.dirtysmokebbq.com/2011/10...on-method.html

Fritz88 02-01-2013 06:17 PM
Quote:
Originally Posted by Phobia (Post 9371268)
I've seen the criticisms and I've been watching. He starts a few threads and it's more than the average bear but he's not starting total crap. If he gets out of line, we'll nip it in the bud but so far, he's legit.
Thank you Phobia. Dude is indeed legit. I dont get wtf is up with some here
Posted via Mobile Device

KCUnited 02-01-2013 06:17 PM
You can get a probe thermometer and stick the probes all the way through a potato to keep it off the grill grate.

Fritz88 02-01-2013 06:18 PM
Just had an epic brisket at pappy's.

It was Jamal Charles good.
Posted via Mobile Device

candyman 02-01-2013 06:21 PM
Quote:
Originally Posted by houstonwhodat (Post 9371360)
I have plenty of Weber aluminum throw away water pans.

I have a gas grill so the Weber is only for smoking.

I'm just trying to figure out how to build a 225 deg fire and how to check the temp to be accurate???
Ive never tried to keep temp that low on my kettle. Im sure it can be done with a water pan and a small amount of fuel like others have suggested though. As far as checking the temp, you need something like this: http://www.amazon.com/River-Country-..._3563990011_11

Just use an alligator clip or something and stick it in one of your top vents.

houstonwhodat 02-01-2013 06:24 PM
Quote:
Originally Posted by Fire Me Boy! (Post 9371324)
I was just about to say the best thing you can buy if you're going to get into BBQ is a wireless probe thermometer... Goes to show you how different people can do this kind of food and still come out with outstanding results.

ROFL

I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible.

I have a probe that I use for the oven that I can use.

It's not wireless but doesn't matter the cord is meant to hang out of an oven or grill or whatever.

candyman 02-01-2013 06:25 PM
You need a probe to keep tabs on the meat temp, but you'll also need a grill thermometer to keep tabs on your grill heat.

houstonwhodat 02-01-2013 06:29 PM
Quote:
Originally Posted by PGM (Post 9371326)
You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.
I have no intention of abusing any privileges.

If other boards were like this one the world would be a better place.

Too many people are uptight and PC drives me ****ing nuts.

You can have fun on this board unlike others.

RyFo18 02-01-2013 06:30 PM
I just use a dry rub then keep it going at 225-250 for anywhere from 12-16 hours. I cheat w/ a wireless meat probe and temp probe (for grill temp) that has alarms so I can sleep in peace and not worry about the temp getting too high or low.

Pasta Little Brioni 02-01-2013 06:31 PM
Quote:
Originally Posted by houstonwhodat (Post 9371393)
I have no intention of abusing any privileges.

If other boards were like this one the world would be a better place.

Too many people are uptight and PC drives me ****ing nuts.

You can have fun on this board unlike others.
No doubt. You have to be beyond a complete ****tard to even be in conversation to be banned from here. Not like the Minge where they get butthurt over anything bashing their precious Donks.

candyman 02-01-2013 06:35 PM
Quote:
Originally Posted by PGM (Post 9371326)
You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.
Not trying to derail the thread but...is the quote in your sig true? If so holy shit...I knew Pioli was bad but...just wow :shake:

houstonwhodat 02-01-2013 06:37 PM
Quote:
Originally Posted by Fritz88 (Post 9371370)
Just had an epic brisket at pappy's.

It was Jamal Charles good.
Posted via Mobile Device

I went to Pappa's BBQ last night and bought a pound of brisket with some burnt ends.

Drank a pint of Jack D got ****ed up and ate the whole damn pound.

It was delicious but hell it cost me 15.00/lb.

Screw that I want to do my own now. Plus the smell when it's cooking...

They don't have burnt ends on the menu down here do they have it on the menu up there in KC?

candyman 02-01-2013 06:40 PM
Quote:
Originally Posted by houstonwhodat (Post 9371407)

They don't have burnt ends on the menu down here do they have it on the menu up there in KC?
Of course...burnt ends are a KC BBQ delicacy. I may be wrong but Im pretty sure KC is where they started.


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