fishguy1123 Posted April 30, 2014 Share Posted April 30, 2014 Ok, I'm not a bbq master, and I use the dredded gas grill..... lol But, anyone know a good cheater method for brisket that can be done in and afternoon? Want to try my hand at it. Thanks Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 I don't think it's possible to make a good brisket in an afternoon! lol. But I would suggest searing on grill then baking in oven at around 275 until done. You can also use wood chips with a gas grill. I normally soak them for about 3 hours, then pack them into some foil and poke some holes in it. This allows the smoke to flow through the holes without burning up the wood chips too quickly. This method however, normally will take me about 10-12 hours for a finished product. Link to comment Share on other sites More sharing options...
SAvoltage Posted April 30, 2014 Share Posted April 30, 2014 the oven can be your friend in a bind. personally there is nothing that can speed up a good brisket. slow and smokey. Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 (edited) the oven can be your friend in a bind. personally there is nothing that can speed up a good brisket. slow and smokey. I was about to say the exact same thing. In my opinion a good brisket takes atleast 10 hours. I have done it using the searing/oven method and it turned out mediocre. Flavor was pretty good but was not near as tender as I would like. Over all I definitely suggest not wasting 10 bucks on a brisket unless you're going to smoke it right! Edited April 30, 2014 by mvince201 Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Well that officially BLOWS...... lol So, next question, if I use wood chips for the smoke and a gas grill can it be done on a single tank of gas? 20 bucks per tank + brisket.... lol Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 Yes of course! You just need one burner on medium-low. You want to keep your temp at about 250. I would suggest investing in a decent thermometer if you do not already have one. Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Hmmm..... I don't right now. You meen one that just sits inside the grill? Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 Yes. I personally use an electronic one. I am able to stick the probe into the grill and get a reading from outside. I would highly suggest one of those, but the type that sits inside works well too. I have just had very bad luck with the built in thermometers that grills normally come with. They never seem to be very accurate IMO. Which is why I suggest a better one. Link to comment Share on other sites More sharing options...
bcartervol98 Posted April 30, 2014 Share Posted April 30, 2014 (edited) Please do not smoke with gas lol. Sorry, I am a charcoal-hardwood purist. I specialize in pork and am not a big fan of brisket so I may not be much help but my pork butt has won many many competitions back in the day. For me to do a pork butt it takes about 50lbs of charcoal and about 12lbs of wood of choice. I stick to hickory that I harvest myself in my backyard but often add fruit wood for flavoring. If I were doing it on a gas grill (and I wouldn't, but if I did) I would put on a good rub, wrap it in foil airtight and let it go 7-8 hours in the oven at 250 and then finish it on the grill to put a crust (bark) on the outside. Edited April 30, 2014 by bcartervol98 Link to comment Share on other sites More sharing options...
charliestheman Posted April 30, 2014 Share Posted April 30, 2014 (edited) Well that officially BLOWS...... lol So, next question, if I use wood chips for the smoke and a gas grill can it be done on a single tank of gas? 20 bucks per tank + brisket.... lol On the two grills I cook on enough to be able to answer this, both are a yes with plenty to spare. But grills are different, I've cooked on old rusty ones with old burners that drank fuel, and took a lot of fire to keep the temperature up because they weren't well insulated. If it's a somewhat modern gas grill, and regulates temperature well and isn't the size of a circus tent you should be fine. Edited April 30, 2014 by charliestheman Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 Please do not smoke with gas lol. Sorry, I am a charcoal-hardwood purist. I specialize in pork and am not a big fan of brisket so I may not be much help but my pork butt has won many many competitions back in the day. For me to do a pork butt it takes about 50lbs of charcoal and about 12lbs of wood of choice. I stick to hickory that I harvest myself in my backyard but often add fruit wood for flavoring. If I were doing it on a gas grill (and I wouldn't, but if I did) I would put on a good rub, wrap it in foil airtight and let it go 7-8 hours in the oven at 250 and then finish it on the grill to put a crust (bark) on the outside. ^^ What he said. Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 You will never get the flavor out of a gas grill (smoking or not) that you will out of a traditional smoker. Hands down. But if you have to, that's the way to do it. I forgot to mention that you should wrap your brisket in foil, that's a good point. Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Sounds like I need to steal my neihbors smoker.... lol I could do the oven/grill thing. I have both the circus tent size and burners that are showing age... lol Do you prep it with anything before the rub? Is there a good ready made rub I could get? Link to comment Share on other sites More sharing options...
bcartervol98 Posted April 30, 2014 Share Posted April 30, 2014 A couple of competition prep photos (I love this stuff!): Smoked Stuffed Hen and a wrapped Pork Butt Apple infused Pork Butt Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Ok, so if I screw this up royally...... Do you deliver!? Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 A couple of competition prep photos (I love this stuff!): Smoked Stuffed Hen and a wrapped Pork Butt Apple infused Pork Butt I had a feeling you were an A** man! Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Thanks guys! Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 I am no professional nor have I won any competitions by any means. But I do love to smoke some good meat. I like to get the Harter House rub and I use it as a base and add my own ingredients. Sometimes I use it by itself. Either way, I think it's a really good base rub. Link to comment Share on other sites More sharing options...
bcartervol98 Posted April 30, 2014 Share Posted April 30, 2014 I make my own but for a commercial rub I haven't found better than "Stubbs". http://www.thehotsaucestop.com/stubbs-bbq-spice-rub/ I will have to try the Harter House and see if I like it. Also its hard to beat Wickers for a great injecting marinade and finishing sauce. It is vinegar and spice base no ketchupy sauce that will burn and be too sweet for smoked meats imo http://www.walmart.com/ip/10451863?wmlspartner=wlpa&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=41833582510&wl4=&wl5=pla&wl6=19880599990&veh=sem I had a feeling you were an A** man! Its a running joke with my lake group about how everyone loves the taste of "Brians Butt" lol Tam 1 Link to comment Share on other sites More sharing options...
mvince201 Posted April 30, 2014 Share Posted April 30, 2014 I make my own but for a commercial rub I haven't found better than "Stubbs". http://www.thehotsaucestop.com/stubbs-bbq-spice-rub/ I will have to try the Harter House and see if I like it. Also its hard to beat Wickers for a great injecting marinade and finishing sauce. It is vinegar and spice base no ketchupy sauce that will burn and be too sweet for smoked meats imo http://www.walmart.com/ip/10451863?wmlspartner=wlpa&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=41833582510&wl4=&wl5=pla&wl6=19880599990&veh=sem Its a running joke with my lake group about how everyone loves the taste of "Brians Butt" lol I have made my own several times and had pretty good luck with it. I like to use the harter house rub because it has most of the main ingredients I start with anyway, so it saves me some time. I have never tried Stubbs where can you get it aside from online? Link to comment Share on other sites More sharing options...
Jeffb Posted April 30, 2014 Share Posted April 30, 2014 stahhhhhp. I have 2 hours of work left before I go home for dinner. Tam 1 Link to comment Share on other sites More sharing options...
fishguy1123 Posted April 30, 2014 Author Share Posted April 30, 2014 Brian out Jeff! lol Stubbs I've seen in stores, I'll have to check on the injection stuff and the other. I know purists/advanced bbq ppl make there own normaly. I'll probly start with a pre packeged product though to try and get the hang of it. Link to comment Share on other sites More sharing options...
Compenstine Posted April 30, 2014 Share Posted April 30, 2014 B those birds look so comfy with their wings all folded up on their breast. We rarely cook inside during the summer and our Thanksgiving and Christmas turkey's are always grilled. No gas here only a charcoal grill will do. I'm no expert but I do a mean grilled tenderloin, If I cook on wood it is on the fire pit. Link to comment Share on other sites More sharing options...
Joshuab3687 Posted April 30, 2014 Share Posted April 30, 2014 I'm going to Comp's for Thansgiving! I'll go to Ma's for Christmas! Lol Mtdobies 1 Link to comment Share on other sites More sharing options...
Mtdobies Posted April 30, 2014 Share Posted April 30, 2014 Uhm, will be at Comps...but if you wanna come here that's okay. Tam 1 Link to comment Share on other sites More sharing options...
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