March 1, 20196 yr 2 minutes ago, ChampKind said: What temp are they when you cooler them? Right off the pit unless you advise otherwise. Also, how much do you usually estimate for cooking loss? Thanks.
March 1, 20196 yr Figure 40% loss. And you’ll want to rest them before you cooler them, otherwise they’ll continue to cook.Were it me, I would let them come down to 180ish and then cooler them. They’ll hold for 4-5 hours as long as you don’t keep opening the cooler
March 1, 20196 yr On 1/14/2019 at 7:02 AM, utee94 said: Briskets are commonly cooked as roasts in various food cultures. I don't think it's a particularly tasty treatment of the cut, but as long as they don't claim it's BBQ'd brisket then I'm fine with it. And then there's these guys... uhhhmmmm...did these dudes really slice that med rare brisket with the grain? deer lowered. Edited March 1, 20196 yr by pepper brooks
March 5, 20196 yr 7.5lb prime over hickory. ~14 hours at 225*. This was a very good eatin’ brisket. I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look). The slice below is ~pencil width. That’s the bend/pull I like.
March 5, 20196 yr never done a beef rib smoke before. those of you who have - its pretty much like a brisket, right. salt and pepper and then bring up to xx temperature? ive done lovely pork ribs using "BRITU" but that used a very specific rub
March 5, 20196 yr 1 hour ago, solamente73 said: 7.5lb prime over hickory. ~14 hours at 225*. This was a very good eatin’ brisket. I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look). The slice below is ~pencil width. That’s the bend/pull I like. Looks dry as fuck.
March 5, 20196 yr 2 hours ago, solamente73 said: 7.5lb prime over hickory. ~14 hours at 225*. This was a very good eatin’ brisket. I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look). The slice below is ~pencil width. That’s the bend/pull I like. Smoke ring is temperature based. You need to be cold on the front end of the smoke. You can do that with running temp or meat temp.
March 5, 20196 yr Smoke ring is temperature based. You need to be cold on the front end of the smoke. You can do that with running temp or meat temp.Listen to this guy. He’s pre-med
March 5, 20196 yr 3 hours ago, 52-80 said: never done a beef rib smoke before. those of you who have - its pretty much like a brisket, right. salt and pepper and then bring up to xx temperature? ive done lovely pork ribs using "BRITU" but that used a very specific rub Temperature? Say whaaaaaat? Salt to pepper ratio 1:11,000,000,000ty
March 6, 20196 yr Smoke ring is temperature based. You need to be cold on the front end of the smoke. You can do that with running temp or meat temp.Oh? Do tell. Make sure to include proper citations
March 7, 20196 yr 1 hour ago, ChampKind said: Oh? Do tell. Make sure to include proper citations Nitrogen Dioxide, Myoglobin, less than 160 degrees. **Incredulous Barbecue by Incredulity. Edited March 7, 20196 yr by Incredulity
March 7, 20196 yr 15 hours ago, ChampKind said: Oh? Do tell. Make sure to include proper citations https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/
March 7, 20196 yr On 3/5/2019 at 11:04 AM, 52-80 said: never done a beef rib smoke before. those of you who have - its pretty much like a brisket, right. salt and pepper and then bring up to xx temperature? ive done lovely pork ribs using "BRITU" but that used a very specific rub pretty much brisket on a stick, but done in 3-5 hours rather than 8-12.
March 7, 20196 yr 9 hours ago, deft said: And pink highlighter brine yep. you can coat it in tender quick for 10-15 minutes and have the most glorious smoke ring imaginable every time.
March 7, 20196 yr https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/You new here or something?
March 8, 20196 yr No. I just like citations. Had one just like this, except mine had a bunch of empty beer cartons in the back and no hood at one point. So right on my brother!
March 8, 20196 yr 14 hours ago, ChampKind said: You new here or something? everyone knows smoke rings come from the how deep the liquid smoke penetrates the meat while marinating Edited March 8, 20196 yr by 52-80
March 8, 20196 yr Author If you love smoke rings, coat your brisket in tender quick and you'll end up with an inch wide smoke ring and a nice mushy texture. Edited March 8, 20196 yr by kevwun
March 8, 20196 yr meh, no cure necessary. This was a relatively quick 250-275 degree cook, straight from the fridge.
March 8, 20196 yr 5 hours ago, 52-80 said: everyone knows smoke rings come from the how deep the liquid smoke penetrates the meat while marinating Also, the depth of the turkey pan is crucial to this process.
March 8, 20196 yr 6 minutes ago, Anastasis said: Also, the depth of the turkey pan is crucial to this process. butterfinger crumbles accelerate ring development as well.
March 9, 20196 yr 1 minute ago, SizzleChest said: I've heard colonoscopy prep solution will give a nice smoke ring, too. we talking about buttholes now?
March 9, 20196 yr 6 minutes ago, DDD Dad said: I had my colonoscopy on Monday so this hits close to home. Avatar fits
March 9, 20196 yr 13 hours ago, Anastasis said: we talking about buttholes now? Were we ever not talking about buttholes?
March 9, 20196 yr Y'all fuckers are way off the mark. It's not the liquid smoke, nor the turkey pan. It's the chemical interaction between the french dressing and and the liquid smoke that makes it all come together for a nice ring.
March 9, 20196 yr Yeah I wondered about something being added, he told me it was either a practice run for a comp or a comp brisket.
March 10, 20196 yr On 3/8/2019 at 8:19 PM, Anastasis said: we talking about buttholes now? Well, there was a post showing pork anus for sale.
March 10, 20196 yr 9 hours ago, Paco said: 16 hours ago, ChampKind said: TQ all the fucking way This. And that looks awful. It's like a hot chick that upgraded straight from A-cups to DD. Just sad.
March 15, 20196 yr On 3/5/2019 at 2:20 PM, ChampKind said: Listen to this guy. He’s pre-med I thought he was pre-law.
March 15, 20196 yr On 3/10/2019 at 12:37 AM, SHOOTER12 said: Well, there was a post showing pork anus for sale. Talk about a train going off the rails...
March 16, 20196 yr Champ...perhaps odd question...but I picked up on this somewhere and I have heard it's a thing and it's been suggested to me that Franklin might do it. Source may be way off. Do you put butter over your briskets before you wrap them? Have you heard of this before?
March 17, 20196 yr On 3/14/2019 at 8:19 PM, RaylanGivens said: I thought he was pre-law. https://memes.yarn.co/yarn-clip/7c7fcc08-e8ee-4f54-8859-bbc247138ddc#HJTj3aMsDE.copy
March 17, 20196 yr This guy is a solid cook but he fucking lost me on his brisket recipe. Brisket with barbecue sauce?
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