May 23, 20196 yr 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.)
May 23, 20196 yr 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.
May 23, 20196 yr 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?
May 23, 20196 yr Author Smoke doesn't really need help rising though. It's really a less efficient reverse flow smoker. Edited May 23, 20196 yr by kevwun
May 23, 20196 yr 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.
May 23, 20196 yr Author 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 May 23, 20196 yr by kevwun
May 23, 20196 yr 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.
May 23, 20196 yr 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?
May 24, 20196 yr Smoking my first brisket of the year tonight. Starting the fire about 3am. To say I'm excited is an understatement.
May 24, 20196 yr Just got Cooper's delivered by mail. Any advice on reheating? Instructions say microwave works best but that sounds insane. Thanks in advance.
May 25, 20196 yr 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.
June 7, 20196 yr 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.
June 8, 20196 yr 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.
June 8, 20196 yr 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.
June 9, 20196 yr 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
June 9, 20196 yr 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).
June 9, 20196 yr 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
June 9, 20196 yr 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.
June 10, 20196 yr 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.
June 13, 20196 yr Choice packers $1.39/lb limit 1 w/ $25 additional purchase Houston Randall's this weekend
June 23, 20196 yr 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?
June 23, 20196 yr 11 minutes ago, PantsTent said: Yes, you need to hold it above 140F. For how long? I've got them up to 145 now
June 23, 20196 yr 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.
June 27, 20196 yr 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?
June 27, 20196 yr Walmart usually has good prices, pretty regularly around $1.99/lb. HEB had choice packers for $2.99/lb today when I stopped by.
June 27, 20196 yr Sam’s typically has the excel prime packers for under $3/lb. Note: not that members mark shit. Edited June 27, 20196 yr by thunderlounge
June 27, 20196 yr 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 June 27, 20196 yr by Jerry Callo
June 28, 20196 yr Wholesale brisket prices are well over $2. Upper choice and CAB brisket is in the $3.50 range
June 28, 20196 yr 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".
June 28, 20196 yr On 6/8/2019 at 7:00 AM, AustinMT said: Is that brown sugar on the brisket? Brown sugar! Why do you taste so good?
June 28, 20196 yr 7 hours ago, Thetexashammer said: Brown sugar! Why do you taste so good? I’m no schoolboy but I know what I like
June 28, 20196 yr 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
June 28, 20196 yr 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.
June 28, 20196 yr 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.
June 28, 20196 yr 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.
June 28, 20196 yr Author 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 June 28, 20196 yr by kevwun
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