April 12, 20196 yr When ya use this much pepper it can be difficult to keep it all on the brisket when transporting to the pit. And that’s actually a light coat.
April 12, 20196 yr 1 hour ago, ChampKind said: When ya use this much pepper it can be difficult to keep it all on the brisket when transporting to the pit. And that’s actually a light coat. I get it. I only have to deal with one at a time
April 12, 20196 yr 14 minutes ago, AustinMT said: I only have to deal with one at a time That's not what your mother said.
April 12, 20196 yr From this morning:Pepper down, no sprayAfter spraying it downI don’t remember if this is before or after. It was a couple hours ago and I’ve already done a bunch of other proteins. This is what a 14lber looks like after losing 3lbs during trim.
April 12, 20196 yr Yeah...and at almost $10/lb its easier to understand why market rate for brisket at a restaurant is $20/lb
April 13, 20196 yr On 4/10/2019 at 3:24 AM, ChampKind said: Hi. My name is brown sugar. I’m an integral part of rubs for smoked pork and poultry. Sorry, missed this until I decided to read back a bit. I know many people use brown sugar in rubs for pork, I don't. I do put brown sugar in my sauce(to offset the ACV kick a bit), which is only used on pulled pork sammiches, to offset the dry bread. So I guess I was partially wrong. White sugar will never touch any meat of mine though. I never have tried to smoke poultry(had some yes but never made it myself).
April 13, 20196 yr Not sure why, but I never really got in to using brown sugar on ribs. If I do anything sweet, I hit them with a little honey at the wrap.
April 13, 20196 yr 1 hour ago, ChampKind said: White sugar belongs in tea. And cookies. That’s it. Brown or turbinado FTMFW. Also nanner puddin'. In the homemade custard and the meringue. If you use instant pudding, I keel you.
April 15, 20196 yr Smoking 3 briskets on Saturday for our Easter gathering of about 60 people. First time to do 3, but don’t think it would be any different than 2??? Also putting some sausage on the grill and doing some tripas in the disc.
April 15, 20196 yr 60 people includes about half being old people and kids who won’t eat much. I did 2 briskets last year and it was just about right, so adding another one this year to be safe. Right now looking at 45 lbs of tripas and a shitload of sausage.
April 15, 20196 yr Trying to find a decent cabrito, but those fuckers are expensive and the one we got last year was the size of a cat!
April 15, 20196 yr 8 minutes ago, EZ$ said: Trying to find a decent cabrito, but those fuckers are expensive and the one we got last year was the size of a cat! Pretty sure you weren't eating goat kid, then. I think you must have served chupcabrito, dude.
April 19, 20196 yr Got a brisket on last night at 9. Wrapped it at about 9:30 this morning and opened up the vents on the WSM to push it a little bit since we are heading to Houston later this afternoon. I forgot how much wind sucks the temp out of a WSM. I have it sheltered and blocked off. So flare ups and temp spikes haven't been an issue. But I have all three bottom vents wide open and it's parked at 250 F. No big deal, but it's going to be a while.
April 19, 20196 yr 1 hour ago, Coyote said: Why don’t you put it in the oven? Because I'm not in a huge hurry, but that's an option for sure.
April 19, 20196 yr Author Glad I made my Easter briskets a few weeks ago. I can relax and drink and they'll be done whenever we want to eat. My sous vide cooler was the best $50 I ever spent.
April 19, 20196 yr Mine finished after about 17.5 hours. Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting. Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road. Relaxing and drinking now. Edited April 19, 20196 yr by dcbc
April 19, 20196 yr Mine finished after about 17.5 hours. Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting. Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road. Relaxing and drinking now.So a 40hr cook+hold?
April 20, 20196 yr 3 minutes ago, ChampKind said: That’s an awful long time at temp Is that a problem?
April 20, 20196 yr Author You fellas really need to make an anova cooler rig. You won't have to worry about stuff like this anymore.
April 20, 20196 yr 37 minutes ago, Anastasis said: Not for the E. coli. Serve a lot of beans with the brisket, that way when your guests get the shits they won't know what to blame
April 20, 20196 yr OK guys. Temp at 193 right now, wrapped in butcher paper. Should I pull the paper now and start probing at 195ish?
April 20, 20196 yr Probed vaginabutter at 196. So now wrap and rest for an hour before cutting and serving?
April 20, 20196 yr By the way, champ is a selfish prick. Motherfucker’s probably cooking for paying customers when he should be on this thread helping me.
April 20, 20196 yr Yes rest at least an hour Then apply the liquid smoke and crushed Butterfinger paste
April 20, 20196 yr Only if you have prepped it with 3/4 inch of French dressing, otherwise rest if under your wife's pillow. The pillow helps insulate it
April 20, 20196 yr Then wrap in foil or paper and towels and stick in cooler to hold if you’re not ready to eat.
April 20, 20196 yr Just now, DDD Dad said: If you are resting it leave it out. Just now, DDD Dad said: If you are resting it leave it out. It's wrapped in butcher paper. Unwrap?
April 20, 20196 yr 6 minutes ago, Gil Bang said: joke's on you asshole. I don't have a wife. Wife, life partner....whatever.
April 20, 20196 yr Tl;dr. Leave it in paper until you’re ready to serve it.Good luck. We’re all counting on you
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