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#1001
1 hour ago, utee94 said:

 

Oh, and the brine is to make pastrami. 

OK — off topic, but Deacon Jones was a monster:

Jones was considered by many to revolutionize the position of defensive end. He was credited with coining the phrase "sacking the quarterback".[8] In 1999, Jones provided an L.A. Times reporter with some detailed imagery about his forte: “You take all the offensive linemen and put them in a burlap bag, and then you take a baseball bat and beat on the bag. You’re sacking them, you’re bagging them. And that’s what you’re doing with a quarterback.”

What separated Jones from every other defensive end was his speed and his ability to make tackles from sideline to sideline, which was unheard of in his time. He also was the first pass rusher to use the head slap, a move that he said was, "...to give myself an initial head start on the pass rush, in other words an extra step. Because anytime you go upside a man's head … or a woman; they may have a tendency to blink they [sic] eyes or close they eyes. And that's all I needed. "[9] “The head slap was not my invention, but Rembrandt, of course, did not invent painting. The quickness of my hands and the length of my arms, it was perfect for me. It was the greatest thing I ever did, and when I left the game, they outlawed it.”[4]

Pro Football Weekly reported he accumulated 173½ sacks over his career, which would be third on the all-time sack list. (Jones would have ranked first all-time at the time of his retirement, and since has been surpassed by two fellow Hall of Famers Bruce Smith and Reggie White.) [10]

In 1967, Jones had 21½ sacks in only 14 games; he tallied 22 sacks in 14 games the following year. If official, this would have stood as an NFL record until Harvey Martin's 1977 campaign, in which he totaled 23 sacks. (The term "sack" had not yet been coined at the time, and official sack statistics were not recorded by the NFL until 1982.)

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  • Brisket, potato salad (recipe from Franklin’s book is a good one), pintos, blueberry cobbler. This one turned out very good; WSM ran like a champ as always.

  • solamente73
    solamente73

    19.31lbs before trimming.  Costco Prime.  Really liked the shape.  Nice, thick flat.  Oak lump with hickory chunks.  About 18 hours at 235*.  No wrap.  Flavor was exceptional - that was one tasty cow.

  • Brisket prices are down again. Found this 9.5# prime brisket at Costco for $2.69/lb. 2:1 pepper to salt ratio, smoked on my BGE for about 6.5 hours at 275*. Wrapped in butcher paper and rested for 1

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#1003

So, saw this story linked somewhere:

https://www.khou.com/article/features/angleton-high-school-seniors-create-new-kind-of-bbq-pit/285-3fc43038-875c-4dcb-b475-927e8eef4956?fbclid=IwAR3QOTa-7HgoxG1k9bLbtF9Wa563gyi3-pv7pzwDySCGC_r3RY_FU39ru9M

The tube at the bottom of the offset has fins, which supposedly "tumble" the smoke to make it rise up to the meat.  What I can't tell is if there are vents in the tube, or really, how the design really looks all together.  Anyone have more info on this?  I find it interesting, at least.

#1004

Good on them.  Had I the philanthropic means, I'd take it off their hands on principal alone.  Then brag at the ranch on my over sized, one a kind smoker.

Still, not sure how this imparts consistency?  Seems an offshoot of baffle/convection plates many larger smokers have installed?  

c67124cd0c90d7fd82105959d9f09365--homema

  • Author
#1005

Smoke doesn't really need help rising though. It's really a less efficient reverse flow smoker.

Edited by kevwun

#1006
7 minutes ago, kevwun said:

Smoke doesn't really need help rising though. It's really a less efficient reverse flow smoker.

I think the key point from their perspective was the vanes, so that the smoke didn't just rise, but it "tumbled."  Of course, I don't know what that actually means here -- would love to see a video of that happening.

  • Author
#1007

The heat and smoke in a pit already tumble on their own.  They did an impressive job building a nice looking pit, but they're really just guessing with their design.  I don't mean that in a bad way because it's a cool high school shop project but they didn't just revolutionize pit making or anything.  If those fins actually helped, one of the fabricators that make reverse flow smokers would have already figured it out.  There are some really smart people working on pit design these days.

Edited by kevwun

#1008

Tuning plates do the same thing as their design. But a well designed pit doesn’t need those devices to transfer heat and smoke efficiently from end to end.

#1009

Yep.  I'm more impressed by the gauge of those thick doors and the welds.  Thing looks stout.  Not sure about skids on a setup that big/heavy? 

#1011

Smoking my first brisket of the year tonight. Starting the fire about 3am. To say I'm excited is an understatement. 

#1012

Just got Cooper's delivered by mail.  Any advice on reheating?  Instructions say microwave works best but that sounds insane.

Thanks in advance.

#1014

Assuming it's in a sealed bag, sous vide it. If you don't have a sous vide machine you can accomplish the same thing by just boiling water and dumping it in a cooler to mix with tap. Stck a thermometer in it and add more boiling when it cools.

 

 

  • 2 weeks later...
#1016

Got a 12 pound packer going on the WSM for an overnight cook later.  Using post oak for the first time (usually use pecan and some hickory).  Figured I'd see what all the fuss is about.  Pictures to follow if I remember to take them.  Otherwise, see above. 

#1017
On 5/24/2019 at 8:59 PM, elfenix said:

Assuming it's in a sealed bag, sous vide it. If you don't have a sous vide machine you can accomplish the same thing by just boiling water and dumping it in a cooler to mix with tap. Stck a thermometer in it and add more boiling when it cools.

This. I love to fire up the sous vide machine for any dumb reason, but bring a pot of water to boil, turn it off, and dunk the sealed bag in has worked numerous times for reheating brisket and ribs. 

#1021
Got a 12 pound packer going on the WSM for an overnight cook later.  Using post oak for the first time (usually use pecan and some hickory).  Figured I'd see what all the fuss is about.  Pictures to follow if I remember to take them.  Otherwise, see above. 
Trimmed out to about 10 lbs. 12 hours no wrap. Resting for lunch. 2bb11f148d686c599f7d37bbabb32983.jpg
#1025
1 hour ago, Johnny Sack said:

All things equal, what size brisket turns out best?   I bought an 8 pound prime I’m going to cook and have never cooked one that small

Assuming good quality otherwise, I've heard you want to stay under 12 lbs and make sure the flat is thick (and the brisket overall is pliable). 

#1026
On 6/8/2019 at 7:00 AM, AustinMT said:

Is that brown sugar on the brisket?

A little brown sugar. It be good, try it

#1028
19 hours ago, Johnny Sack said:

All things equal, what size brisket turns out best?   I bought an 8 pound prime I’m going to cook and have never cooked one that small

I'm no expert but as dcbc said, 12 lb may be a sweet spot.  The 8 lb one I did had a thin flat by nature so the very end of the flat wasn't great but the rest cooked well.  I did a 15.5 lb one last weekend for a graduation party and all were pleased.  It was just a bit of a beast to deal with at first.  Both were the Costco prime.  I'm starting to do briskets more often because I can finally consistently do a a good to great one (imo) due in part to this thread and others here on the forum.

 

#1029
I'm no expert but as dcbc said, 12 lb may be a sweet spot.  The 8 lb one I did had a thin flat by nature so the very end of the flat wasn't great but the rest cooked well.  I did a 15.5 lb one last weekend for a graduation party and all were pleased.  It was just a bit of a beast to deal with at first.  Both were the Costco prime.  I'm starting to do briskets more often because I can finally consistently do a a good to great one (imo) due in part to this thread and others here on the forum.
 
You are welcome.
  • 2 weeks later...
#1031

I finished a couple briskets early this morning and they've been resting in foil for about 5 hours in an off oven.   I left the probes in, and they're reading around 125.  Is that an OK temperature to slice and serve, or should I reheat in the oven until the internal temperature is higher?

#1035
19 minutes ago, Mojo Hand said:

For how long?   I've got them up to 145 now

Until you're ready to slice and serve. May have to cycle oven on/off to stay in the 140-150 range.

#1037

Need to smoke a brisket for Monday night.  Any tips on great prices in Austin?  I saw some decent packers for $2.49/lb at Randall's this morning.  Haven't been to CostCo in a while.  Others?

#1038

Walmart usually has good prices, pretty regularly around $1.99/lb.  HEB had choice packers for $2.99/lb today when I stopped by.

 

#1040

Last weekend, Costco and HEB both had prime packers for around $3.49/pound.  I understand that wholesale brisket prices have increased to over $2/pound.  I'll be picking up a brisket tomorrow or Saturday to cook on Sunday.

Edited by Jerry Callo

#1043
26 minutes ago, Buzzrock said:

Do you gurus notice a big difference between choice and prime?

I don't have enough experience to qualify, but I've seen both Aaron Franklin and John Lewis attest to the necessity of going with prime.  I just don't find it all that often.  I assume CostCo's "choice or better" policy is fairly reliable when their meat isn't marked "Prime".

#1046
Do you gurus notice a big difference between choice and prime?


I’m no expert, but I did stay at a Holiday Inn last night.

There is a noticeable difference. I prefer to cook/serve upper choice. But a well-cooked prime is really damned good
#1047

It's been a good while since I threw anything on the smoker but my oldest girl's birthday party is tonight and she wanted brisket and ribs. Got the briskets on at 7 and the ribs will go on about 11. 09dbdf6103dc04b5ca5b5531706040fd.jpge362af4d5bb98038d33580943da7c1c8.jpg90b8bf50c57a7b10b49d0f88a5f50c93.jpg4eca85a86b3a010a8075935e29c7d3c9.jpg

#1048

United In Amarillo has the packer trimmed choice briskets for $1.88/lb. Might smoke 3-4 of the choice ones and one prime from Sams and see if I can tell much difference.

How long will they be good in the fridge? Curious if I bought them now if they could stay in fridge for 6 more days.

#1049

I think usual rule of thumb is 2 days. You might have to freeze and thaw.

And Champ I do feel like I notice a difference with prime. Much richer and better marbling. It ain’t cheap though.

  • Author
#1050

No, it's whatever the sell by date is on the brisket.  If you are inside that, you are fine.  I have kept them in the fridge for a week before making them.

Edited by kevwun

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