June 28, 20196 yr They’re good in the fridge for about 3-4 weeks past the sell by date if the cryovac is still intact.
June 28, 20196 yr 1st one done but the other is being stubborn. Ain't pulling it till it is smooth as butter to the probe.Ribs are turning out great too.
June 29, 20196 yr Briskets came out great, even the stubborn one. Only got a couple of pics after the first round went through. They pretty much polished off 2 briskets and 5 racks of ribs. Have just a little left over for lunch tomorrow.
July 1, 20196 yr Has anyone tried brisket on a pellet grill? Looking to learn from your mistakes if you have.
July 1, 20196 yr Has anyone tried brisket on a pellet grill? Looking to learn from your mistakes if you have. Not sure how you can mess up a brisket on a pellet grill.
July 1, 20196 yr I’ve done a couple dozen on my Traeger. 180 degrees for 12-15 hours then wrap it and put it in the oven at 195 for about 10 hours until internal of 200
July 1, 20196 yr 1 hour ago, Flexhorns said: I’ve done a couple dozen on my Traeger. 180 degrees for 12-15 hours then wrap it and put it in the oven at 195 for about 10 hours until internal of 200 Do you use a water pan in the smoker? Not sure how I can get one to fit.
July 1, 20196 yr I’ve done a couple dozen on my Traeger. 180 degrees for 12-15 hours then wrap it and put it in the oven at 195 for about 10 hours until internal of 200I award you no points and may God have mercy on your soul.
July 1, 20196 yr 8 hours ago, Flexhorns said: and put it in the oven at 195 for about 10 hours until internal of 200 are you a wizard?
July 1, 20196 yr 12 hours ago, NoRagrets said: Has anyone tried brisket on a pellet grill? Looking to learn from your mistakes if you have. I've had a Traeger for several years, after converting from an offset. I'm lazy, so sue me. It's a;lso incredibly convenient if I want to do a smoke'reverse sear. The statement that you can't get good smoke is incorrect; you just have to know how to use it properly. The newer versions (which I plan to go to within the year) generate even more smoke. Also, if you want to sear, the newer models get hotter. You can also get sear plates that work pretty well. Never used the combined smoker/oven method, and never will. Briskets come out like this: imgur>imgur>
July 1, 20196 yr 13 hours ago, Flexhorns said: I’ve done a couple dozen on my Traeger. 180 degrees for 12-15 hours then wrap it and put it in the oven at 195 for about 10 hours until internal of 200 It's already in an oven.....
July 1, 20196 yr 8 minutes ago, AustinMT said: I've had a Traeger for several years, after converting from an offset. I'm lazy, so sue me. At least it's not Apple cider vinegar, amiright? 😃
July 1, 20196 yr 4 minutes ago, Anastasis said: At least it's not Apple cider vinegar, amiright? 😃 HEY! Don't hate!
July 3, 20196 yr Who want to buy this for me?https://www.crowdcow.com/products/japanese-wagyu-full-packer-brisket
July 3, 20196 yr Just picked up two. I'm giving one to your rodeo buddy.He’d probably microwave it to a nice medium rare and get mad at me when it turned out poorly.
July 4, 20196 yr 34 minutes ago, Gil Bang said: how the fuck does a brisket get to 200 internal when it's in a 195 oven? Inaccurate temperature readings combined with 30 degree swings.
July 4, 20196 yr 3 hours ago, Gil Bang said: how the fuck does a brisket get to 200 internal when it's in a 195 oven? You leave it in longer ;))
July 4, 20196 yr On 6/30/2019 at 9:58 PM, Flexhorns said: I’ve done a couple dozen on my Traeger. 180 degrees for 12-15 hours then wrap it and put it in the oven at 195 for about 10 hours until internal of 200 The fuck?
July 4, 20196 yr First time doing 2 briskets at once. They are both roughly 11lbs trimmed. Should I run it hotter, longer? I have a 18”x36” offset smoker. I usually run it at 225-235. Thx for the input.
July 4, 20196 yr 7 hours ago, Don Hornleone said: First time doing 2 briskets at once. They are both roughly 11lbs trimmed. Should I run it hotter, longer? I have a 18”x36” offset smoker. I usually run it at 225-235. Thx for the input. At the same temp, it'll most likely take a bit longer than just one would. If you'd like to run it hotter you certainly can, with no adverse effects, and then it would likely take less time than your normal cook. Lately I've been running at 285 instead of my usual old 225 and it turns out great. Guys like @ChampKind will run even hotter than that. Just make sure you're probing them separately, and depending on temperature gradients within your pit, you might want to switch their positions at some point.
July 4, 20196 yr I did an overnight brisket that is done and rafting in the cooler for late afternoon lunch. Should be great.
July 5, 20196 yr Started the 4th pretty damn early. Cooked 4 briskets and popped my cherry on some beef cheeks. They came out great, they are a lot work getting them all trimmed up.
July 5, 20196 yr TPIWWP but I re-heated a brisket I had smoked around New Year's yesterday. It had been sitting in a deep freezer, still in the butcher paper in a foil pan. I vacuum sealed the whole thing the night of the cook. After thawing in the fridge for a couple days, I removed the plastic and put the now deformed from the vacuum pan w/ brisket into a new foil pan and covered the top tightly with foil. Four hours at 325F and 3-ish hour rest time in an insulated bag, then I opened it up and sliced it. It turned out great. Super moist and tender, and sliced like a dream. Got rave reviews at the pool party we attended. A second brisket is now in the fridge thawing. I'll reheat that one overnight on Monday before packing away for the drive in to New Orleans to see some friends. I'll be sure to get pictures of that one. This was an important proof of concept for me. With the big trailer rig we have at the work cook team, it feels wasteful to fire it up if you're not going to cook 5-6 briskets at a minimum. This will allow me to do a couple more test smokes before the competition this year without feeling like I'm wasting wood. Edited July 5, 20196 yr by hopkinsnhorns
August 11, 20196 yr 5 hours ago, Johnny Sack said: Been cooking my briskets to 210. And they’ve turned out much better. Agree. I know that it is done when it is done, but I just can't suss it out when its wrapped in paper and need an objective target. Been running to 208-210 range and having the best results. Brisket friday before the wrap. Sorry, no money shots. Took one to cool for reheat today, other went to the freezer for Port A labor day. Pulled both in the upper range after 200.
August 12, 20196 yr Author So what's the longest you can keep a cooked brisket in the fridge before reheating it? I'm cooking a couple this Saturday and won't need 1 of them until the following Saturday. I am vacuuming it and reheating via sous vide. I am not sure if I should just freeze it to be safe or if it can stay in the fridge for the week.
August 12, 20196 yr 10 hours ago, kevwun said: So what's the longest you can keep a cooked brisket in the fridge before reheating it? I'm cooking a couple this Saturday and won't need 1 of them until the following Saturday. I am vacuuming it and reheating via sous vide. I am not sure if I should just freeze it to be safe or if it can stay in the fridge for the week. I would freeze it. 2, maybe 3 days, ok. A week? No thanks.
August 12, 20196 yr So what's the longest you can keep a cooked brisket in the fridge before reheating it? I'm cooking a couple this Saturday and won't need 1 of them until the following Saturday. I am vacuuming it and reheating via sous vide. I am not sure if I should just freeze it to be safe or if it can stay in the fridge for the week.I go 2wks all the time.
August 12, 20196 yr 1 hour ago, luke duke said: I go 2wks all the time. Snow's says their vacuum packed brisket will last in the refrigerator 7-10 days.
August 12, 20196 yr 4 minutes ago, Jerry Callo said: Snow's says their vacuum packed brisket will last in the refrigerator 7-10 days. They have liability to worry about. I think the official FDA site says something like 4 days. But in reality, smoking meats is one of the oldest form of preservative measures. I've never had a problem going a couple of weeks.
August 12, 20196 yr On 8/11/2019 at 7:13 AM, ChampKind said: That brisket has some bark This feels like a thumbs up from Chuck Norris.
August 13, 20196 yr 2 hours ago, Anastasis said: This feels like a thumbs up from Chuck Norris. Haha he didn’t say it looks good. He just said it has some bark. It’s like saying “that woman has some tits.” Is the “amazing” or “great looking” part implied? Or just pointing out the obvious fact that all women have tits? We may never know.
August 13, 20196 yr 15 minutes ago, Landomatic said: Haha he didn’t say it looks good. He just said it has some bark. It’s like saying “that woman has some tits.” Is the “amazing” or “great looking” part implied? Or just pointing out the obvious fact that all women have tits? We may never know. Edited August 13, 20196 yr by Anastasis
August 13, 20196 yr 16 minutes ago, Landomatic said: Haha he didn’t say it looks good. He just said it has some bark. It’s like saying “that woman has some tits.” Is the “amazing” or “great looking” part implied? Or just pointing out the obvious fact that all women have tits? We may never know. Alternate response: Maybe you just don't know a great set of tits when you see them. nttiawwt.
August 13, 20196 yr 2 hours ago, Anastasis said: This feels like a thumbs up from Chuck Norris. Chuck Norris' thumbs up your what?
August 13, 20196 yr 1 minute ago, thunderlounge said: Chuck Norris' thumbs up your what? Well it aint a rump roast.
August 13, 20196 yr If Chuck Norris sticks his thumb up your ass, pretty sure your head explodes.Btw...it was a pretty brisket. I’d eat it
August 13, 20196 yr If you freeze that brisket, you're going to have to put it in the fridge for 3 days to thaw out anyway. Just leave it in the fridge. If it's vacuum sealed, it will be fine.
August 13, 20196 yr I’ve eaten smoked turkey breasts that were vacuum sealed in the fridge for 3 months. Slight loss of quality, but still good.
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