Chiefs Your Best Smoked Brisket Recipe - Page 4

In58men · 02-01-2013, 05:57 PM

Quote:

Originally Posted by Flachief58

Why, because you're too stupid to scroll to the bottom of the page and click on the brisket tips?

candyman · 02-01-2013, 06:00 PM

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.

houstonwhodat · 02-01-2013, 06:12 PM

Quote:

Originally Posted by candyman

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

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

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.

candyman · 02-01-2013, 06:21 PM

Quote:

Originally Posted by houstonwhodat

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.

BlackHelicopters · 02-01-2013, 06:06 PM

Raw meat is always best. Why cook it?

Fritz88 · 02-01-2013, 06:18 PM

Just had an epic brisket at pappy's.

It was Jamal Charles good.
Posted via Mobile Device

houstonwhodat · 02-01-2013, 06:37 PM

Quote:

Originally Posted by Fritz88

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

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.

houstonwhodat · 02-01-2013, 06:47 PM

Quote:

Originally Posted by candyman

Of course...burnt ends are a KC BBQ delicacy. I may be wrong but Im pretty sure KC is where they started.

When I tell the guy carving the brisket that I want some burnt ends it's like he has no damn idea what I'm talking about and I have to EXPLAIN it.

You should not have to explain bbq.

candyman · 02-01-2013, 06:48 PM

Quote:

Originally Posted by houstonwhodat

When I tell the guy carving the brisket that I want some burnt ends it's like he has no damn idea what I'm talking about and I have to EXPLAIN it.

You should not have to explain bbq.

I hear ya. I spent a few weeks in Memphis about a year ago and had the same problem. I dont think you can find them anywhere besides Missouri/Kansas

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.

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.

KCUnited · 02-01-2013, 06:41 PM

We invented them, dumbass.

02-01-2013, 06:00 PM	#2
candyman Banned Join Date: Dec 2012 Casino cash: $10004950	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.
Posts: 729

02-01-2013, 06:17 PM	#5
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $1898244	You can get a probe thermometer and stick the probes all the way through a potato to keep it off the grill grate.
Posts: 34,143

02-01-2013, 06:06 PM	#7
BlackHelicopters Spiraling down the Drain Join Date: Oct 2012 Location: Dante's Ninth Circle Casino cash: $2360588	Raw meat is always best. Why cook it? __________________ "We're both part of the same hypocrisy, Senator, but never think it applies to my family." "Fredo. You are my brother, and I love you. But never take sides against the Family again. Ever." 2019 Adopt a Chief - Travis Kelce #87
Posts: 31,740

02-01-2013, 06:18 PM	#8
Fritz88 Custom User Title Join Date: Nov 2008 Casino cash: $8835943	Just had an epic brisket at pappy's. It was Jamal Charles good. Posted via Mobile Device
Posts: 12,706

02-01-2013, 06:25 PM	#13
candyman Banned Join Date: Dec 2012 Casino cash: $10004950	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.
Posts: 729

02-01-2013, 06:30 PM	#14
RyFo18 Masochist/Chiefs Fan Join Date: Dec 2009 Casino cash: $10004925	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. __________________ My weekly NFL Podcast on iTunes
Posts: 723

02-01-2013, 06:41 PM	#15
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $1898244	We invented them, dumbass.
Posts: 34,143