January 13, 20205 yr Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good.
January 13, 20205 yr nice. post some detail pics of that LSG smoker on the whatcha smoking with thread.
January 13, 20205 yr Author Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week. Some friends did one a couple months ago and it was great.
January 14, 20205 yr What does a prime packer go for these days? Anyone get one from Costco recently?
January 14, 20205 yr What does a prime packer go for these days? Anyone get one from Costco recently?I want to say I paid 3.79/lb on the last one i bought a couple months ago.
January 14, 20205 yr What does a prime packer go for these days? Anyone get one from Costco recently?$3.79 at Costco. $3.59 at H.E.B. (when it's open).
January 14, 20205 yr thanks for the invite. im close enough that i can swing by and pick up a plate !
January 14, 20205 yr Gonna cook my first wagyu brisket on Sunday for the Packers game assuming my fil can find one this week. Some friends did one a couple months ago and it was great.Not sure if you’re near Kyle at all but the Kyle H-E-B plus always has American wagyu briskets. Sent from my iPhone using Tapatalk
January 21, 20205 yr Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick. Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing. Bark was good, but hardly any ring and the flat was pretty dry. I guess I’ll try butcher paper next time. Do I need some wood chunks?
January 21, 20205 yr Anyone use a Primo or other Komodo and get a really good ring on your brisket? I’m using B&B lump and it’s just not doing the trick. Prime packer from Costco, nicely trimmed and not excessively seasoned w S&P. Sat room temp for maybe 90 mins out of fridge. Put on at 225* and held there for 10 hrs. Wrapped in foil and went another 2 hrs around 280-300*. Pulled at butter probe. Was 205*. Sat unwrapped for 15 mins. Wrapped in new foil and towel for 2 hrs before slicing. Bark was good, but hardly any ring and the flat was pretty dry. I guess I’ll try butcher paper next time. Do I need some wood chunks? Definitely throw in some wood chunks, but i don't get a great ring on my BGE. Doesn't affect flavor or moisture at all, though.
January 21, 20205 yr Wood chunks during the first few hours of cooking will definitely give you a better smoke flavor. I don't think the science supports a smoke ring is actually a product of smoke. I smoked some beef plate ribs a few weeks ago on my kamado and they had a great smoke ring, so smoke rings can occur with kamados.
January 21, 20205 yr 11 hours ago, Lurch said: . Sat room temp for maybe 90 mins out of fridge. That might be part of the reason for no smoke ring. Next time put it on colder, not room temp.
January 21, 20205 yr 47 minutes ago, Judge Roybeanbag said: That might be part of the reason for no smoke ring. Next time put it on colder, not room temp. Smoke ring.
January 21, 20205 yr 22 minutes ago, DDD Dad said: Smoke ring. Yeah I was remembering something about the chemical reaction stopping when the meat hits a certain temp. Thanks for the article!
January 21, 20205 yr Finally found some time to do a brisket on my new smoker. Could have trimmed it a little better but at $5.99 lb I was a little conservative. Came out pretty damn good. Looks good. You need to up your cutting board game.
January 21, 20205 yr What makes them appear black vs red or reddish brown? Mine never have that black appearance.
January 21, 20205 yr Here’s an example of my non-black ones. Mine always look like this, they taste great just not that dark color.
January 21, 20205 yr Author The cleaner your fire burns, the longer it will take to get a darker color. Be it an egg cooker using charcoal or a good offset that draws nicely. Edited January 21, 20205 yr by kevwun
February 14, 20205 yr Anyone have this happen? I know all briskets are different and they’re done when they’re done, but this one was stubborn. The WSM was rolling along rock solid at 240, I wrapped at 165 like usual, and then the brisket stalled at 200. The temp didn’t budge for nearly three hours before it finally probed. By then, I had a good bit of liquid in the foil that dissolved away some of the bark. The end result had good flavor and definitely passed the pull test (which is all that matters), but is there something I could have done differently? Not wrapped at all? Put it back on unwrapped when it stalled at 200?
February 14, 20205 yr Hate losing bark, but that looks like some mighty juicy, tender brisket. Job well done, imo.
February 14, 20205 yr 15 minutes ago, Anastasis said: Maybe wrap in paper instead of foil, but I’d eat that either way. This — I’ve had much better result since I switched to butcher paper
February 14, 20205 yr 12 hours ago, Anastasis said: Maybe wrap in paper instead of foil, but I’d eat that either way. Yep. Butcher paper leaves you with a much better bark.
March 13, 20205 yr 43 minutes ago, Anastasis said: Shit. I would have gone with .99 a pound. Yeah, you can still find it for $1.99/lb. The $.99/lb sales though-- I haven't seen one in a couple of years.
March 14, 20205 yr I’ve never had a problem with bark and I always wrap in foil. Don’t be shy with the coarse black pepper. That helps that bark. Wrapping shouldn’t effect bark look though, only the feel of it would be effected by foil vs paper. Bark should be smoked and final before wrapping it. I tried butcher paper once,but I usually add a lil liquid (secret) before wrapping. And the paper just wouldn’t hold it. Sent from my iPhone using Tapatalk
March 14, 20205 yr It’s liquid smoke isn’t it? Otherwise what kind of asshole would tell everyone on a surly bbq thread that they have an ingredient that they won’t share?
March 14, 20205 yr 4 hours ago, Lurch said: It’s liquid smoke isn’t it? Otherwise what kind of asshole would tell everyone on a surly bbq thread that they have an ingredient that they won’t share? Thousand Island dressing
March 14, 20205 yr Guys...fuck the news and March Madness....I need some brisket and was able to secure two Wednesday before the eBay horders got there. ill post pics when I smoke.....but let’s all take a deep breath.... we will be good. \m/ America FTW (no CR)
March 17, 20205 yr Anyone else freezing their smoked brisket? I’ve always tried and failed to polish one off in 3-4 days and we end up throwing away quite a bit. My last two, though, I’ve divided into 4 or 5 portions and froze. As needed, I pull a bag to defrost in the refrigerator for a day and then toss on grill or nuke to reheat and they come out excellent. I’m going to start buying bigger ones rather than the smallest available.
March 17, 20205 yr 19 minutes ago, Lurch said: Anyone else freezing their smoked brisket? I’ve always tried and failed to polish one off in 3-4 days and we end up throwing away quite a bit. My last two, though, I’ve divided into 4 or 5 portions and froze. As needed, I pull a bag to defrost in the refrigerator for a day and then toss on grill or nuke to reheat and they come out excellent. I’m going to start buying bigger ones rather than the smallest available. Absolutely! When I fire up the pit I try to always cook at least two. Split into 4 servings, vacuum seal, and freeze. Drop in the sous vide or a pot of water off boil to reheat.
March 18, 20205 yr FDA suggests 3-5 dayshttps://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
March 18, 20205 yr FDA suggests 3-5 dayshttps://www.foodsafety.gov/food-safety-charts/cold-food-storage-chartsSmoke is a preservative.
March 18, 20205 yr The little wifey smoked a brisket today that turned out pretty good Edited March 18, 20205 yr by immortal13
March 18, 20205 yr FDA suggests 3-5 days https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts The same website suggests cooking steaks to 145*F. You keep throwing away brisket and eating well done steaks. https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
March 18, 20205 yr 35 minutes ago, immortal13 said: The little wifey smoked a brisket today that turned out pretty good Wifey smoked a decent brisket yet you still got that shitty takeout? Does not compute.
March 18, 20205 yr 8 minutes ago, Braff Zacklin said: Wifey smoked a decent brisket yet you still got that shitty takeout? Does not compute. The bad takeout brisket was about a week or so ago. We usually have some vaccum sealed in the deep freeze, but we were out and I wanted some bbq really bad. I'm still pissed off about it. Edited March 18, 20205 yr by immortal13
March 18, 20205 yr Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal.Sent from my iPhone using Tapatalk
March 18, 20205 yr Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal.Sent from my iPhone using TapatalkSent from my iPhone using Tapatalk
March 18, 20205 yr 2 hours ago, ZB'Tejas said: Taking advantage of this extra time at home and smoking a brisket today. I used one of the smaller ~10lb ones from H-E-B which I haven’t done before so will see how it does. So far just 2 hours in I’m at 135 internal. Sent from my iPhone using Tapatalk It'll stall out as usual. What temp are you cooking at? And yes, smoking food is a natural preservative. It's been done for thousands of years.
March 18, 20205 yr It'll stall out as usual. What temp are you cooking at? And yes, smoking food is a natural preservative. It's been done for thousands of years. Keeping between 230-250. Where I had the temp it showed about 156 at the stall but other areas showed just over 160 when I was wrapping.Sent from my iPhone using Tapatalk
March 18, 20205 yr Hit the local supermarket last night. Not prepping, just run of the mill items. Deodorant. Creamer. Odds and ends. Of course I'm surveying the carnage and the meat isle...the ONLY items left are the briskets. Chuckling to myself that the cause is probably that the hipsters and suburbanites don't know what the hell to do with them....
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