October 17, 20223 yr 51 minutes ago, utee94 said: I'm headed to a McLaren event on Wednesday, anything you want me to pass along to Zak Brown while I'm there? Stop overthinking the livery!
October 18, 20223 yr 20 hours ago, utee94 said: I'm headed to a McLaren event on Wednesday, anything you want me to pass along to Zak Brown while I'm there? Can they just go ahead and make this the permanent livery? Please? Pretty please? Because daymn.... that livery is pretty. Edited October 18, 20223 yr by Dutch
October 18, 20223 yr Just now, Dutch said: Can they just go ahead and make this the permanent livery? Amen brutha.
October 19, 20223 yr On 9/24/2022 at 7:29 AM, dcbc said: Cross posted from WSM thread. I'm pretty pleased with how this turned out. Strayed from my usual methods and may have landed on new methods. I used the John Lewis rub with Lawry's and SPG (ratio: 3/3/8/1) but added a little cayenne (1/3 pt) and still am firmly team "no binder." I also rendered the better part of the trimmings on the stove (thought doing it on the smoker was a little too smokey last time), and put little pats of tallow on the brisket when I pulled it to rest. I resisted when it was a Franklin rumor, but Goldee's was doing it in that video; who am I to refuse. Sliced it up after a 2 hour rest. 225F until I wrapped at 165. Then 250--260 until done (pulled at 205). What changed your mind on the Lawry’s? Also, the great thing about tallow is that I rendered it from one brisket and I’ve been able to store and use it for several since then, although I’ve been doing it when I wrap. So worth the minimal effort it takes to do it once.
October 19, 20223 yr 1 hour ago, Etexhorn13 said: What changed your mind on the Lawry’s? Also, the great thing about tallow is that I rendered it from one brisket and I’ve been able to store and use it for several since then, although I’ve been doing it when I wrap. So worth the minimal effort it takes to do it once. For the Lawry's, I used more of it that I did the last time (previously just subbed one of the parts of salt with it. This time, I subbed half of the salt with it). On the tallow, since I use paper, I feel like I loose plenty of rendered fat through the bottom. So I waited for the rest and just plopped a bunch of it on top after I'd opened up the paper. If I were to hold it afterward, I would use foil and would be able to keep it all in there. Edited October 19, 20223 yr by dcbc
October 20, 20223 yr Can a brisket have 2 stall periods? I’ve got one on the pit right now, started it at 530am, it climbed fast and it’s been sitting around 150 for about 45 minutes. Fire has remained intact between 225 and 235. Typically for me the stall starts at 165. Cooler weather have anything to do with it?
October 20, 20223 yr 6 minutes ago, Don Hornleone said: Can a brisket have 2 stall periods? I’ve got one on the pit right now, started it at 530am, it climbed fast and it’s been sitting around 150 for about 45 minutes. Fire has remained intact between 225 and 235. Typically for me the stall starts at 165. Cooler weather have anything to do with it? Some just stall earlier than others. 150 seems a little low but I've seen it at 157 or so, pretty frequently. Like you, for me somewhere around 165 is the most common temp for the beginning of the stall, but every brisket is different.
October 20, 20223 yr Every brisket is different indeed. It’s brisket. I’d go ahead and wrap, if you are going to, and carry on.
October 22, 20223 yr How far ahead of time do you buy your meat? I have been shooting for three weeks/month but one time there was a hole in the vac sealed bag and it was rotten by the time I opened it. That was a shitty morning.Sent from my iPad using Tapatalk Pro
October 30, 20223 yr ^^Shoulda trimmed that mf'er up, but it went on at 4am and I wasn't awake enough to operate a knife.
November 19, 20223 yr Popular Post Cooked 4 briskets for a school fundraiser party. Two were great, third was okay, fourth was too fatty and took forever and had to cut through some fat, but tasted fine. Got some good reviews!
November 19, 20223 yr 16 lb done today and I had to bend it to fit on the egg. Flat got a little dry but overall had great flavor and point was solid.
November 21, 20223 yr Well hell ... So, the resident Yankees from down the street want to do a brisket (as an addition to Turkey) on Thanksgiving. It seems that their family from up north will be here in Dallas. So, to test things out beforehand, they bought two separate, 2 pound flats from Market City. (Yes, I know, I know). She made one, slow cooked it in her crock pot. If you like pot roast, it's passable. Now, I have a small off-set smoker. I'm thinking a simple rub (salt and pepper); Hickory wood. Get temp around 250. Since the thing is so small, I'm thinking of just leaving it on until an internal temp of 195 is hit, pull and then rest for about an hour. Any other suggestions from you gurus?
November 21, 20223 yr 3 hours ago, Lidig8r said: I'm thinking of just leaving it on until an internal temp of 195 is hit, pull and then rest for about an hour. Any other suggestions from you gurus? Best advice I can give: learn how to cook a brisket. Cause that ain’t it.
November 21, 20223 yr 3 hours ago, Lidig8r said: Well hell ... So, the resident Yankees from down the street want to do a brisket (as an addition to Turkey) on Thanksgiving. It seems that their family from up north will be here in Dallas. So, to test things out beforehand, they bought two separate, 2 pound flats from Market City. (Yes, I know, I know). She made one, slow cooked it in her crock pot. If you like pot roast, it's passable. Now, I have a small off-set smoker. I'm thinking a simple rub (salt and pepper); Hickory wood. Get temp around 250. Since the thing is so small, I'm thinking of just leaving it on until an internal temp of 195 is hit, pull and then rest for about an hour. Any other suggestions from you gurus? Get the internal temp to over 200, Franklin says 203, but 205 works too. Wrap it in foil at about 170 once you pass "the stall."
November 21, 20223 yr 5 hours ago, Lidig8r said: Well hell ... So, the resident Yankees from down the street want to do a brisket (as an addition to Turkey) on Thanksgiving. It seems that their family from up north will be here in Dallas. So, to test things out beforehand, they bought two separate, 2 pound flats from Market City. (Yes, I know, I know). She made one, slow cooked it in her crock pot. If you like pot roast, it's passable. Now, I have a small off-set smoker. I'm thinking a simple rub (salt and pepper); Hickory wood. Get temp around 250. Since the thing is so small, I'm thinking of just leaving it on until an internal temp of 195 is hit, pull and then rest for about an hour. Any other suggestions from you gurus? I'm going to guess the flat has been completely trimmed of all fat. Either way, get some beef tallow and add it before wrapping. I would probably wrap at the stall as opposed to waiting until the rest.
November 21, 20223 yr 2 hours ago, thunderlounge said: Best advice I can give: learn how to cook a brisket. Cause that ain’t it. I have only done whole briskets. This has had most of the fan trimmed off of it, is very lean. With it only being the flat was curious about whether the stall would be the same. As for "cooking the brisket," isn't the correct term of art, "smoking the brisket?" I do appreciate the Surlyite response though.
November 21, 20223 yr 1 hour ago, 'stache said: Get the internal temp to over 200, Franklin says 203, but 205 works too. Wrap it in foil at about 170 once you pass "the stall." He's talking about doing just a very small 2-lb flat, not a full packer. There won't be a stall because there's minimal connective tissue remaining. Doing just a flat is hard,I don't ever bother. 12 minutes ago, Lidig8r said: I have only done whole briskets. This has had most of the fan trimmed off of it, is very lean. With it only being the flat was curious about whether the stall would be the same. As for "cooking the brisket," isn't the correct term of art, "smoking the brisket?" I do appreciate the Surlyite response though. No it's not the same at all. You're right, no stall. Cooking a small 2-lb flat is pretty tricky. This cut it typically braised not BBQ'd.
November 21, 20223 yr See, Lid, the problem here (as you described) is the lack of natural fat. Jerry is right on this. Beef tallow on wrap, let it ride. Keep the temp lower too, as close to 225 as possible. I would also give thought to injecting tallow as well. Just warm enough to get a pull and shoot.
November 22, 20223 yr Any other suggestions from you gurus?Give me $100 and I’ll give you the unsliced, cooked brisket that I have in the fridge.
November 23, 20223 yr On 11/21/2022 at 2:37 PM, utee94 said: He's talking about doing just a very small 2-lb flat, not a full packer. There won't be a stall because there's minimal connective tissue remaining. Doing just a flat is hard,I don't ever bother. No it's not the same at all. You're right, no stall. Cooking a small 2-lb flat is pretty tricky. This cut it typically braised not BBQ'd. Never cooked just the flat and didn't notice that part of his post. I might try this sometime for some quick brisket.
November 28, 20223 yr On 11/21/2022 at 2:24 PM, Lidig8r said: I have only done whole briskets. This has had most of the fan trimmed off of it, is very lean. With it only being the flat was curious about whether the stall would be the same. As for "cooking the brisket," isn't the correct term of art, "smoking the brisket?" I do appreciate the Surlyite response though. Well . . . ?
November 28, 20223 yr 2 hours ago, Jerry Callo said: Well . . . ? Thank you for the advice on the tallow and wrapping at the stall. I did both. I was a mohron and did not take pics. Kept the smoker between 225 and 250. Wrapped when the thermometer hit 150. It hit 200 after about 6 hours, pulled it and let it sit for an hour. Ok smoke ring. Pretty moist. It would not come close to passing the Surlyite Seal of Approval. But, for Yankees and brisket novices, they thought it was pretty damned good. Surly would rate it perhaps a 5. They thought it was a 9. God willing and the creek don't rise, I won't have to try to smoke just a flat ever again.
December 4, 20223 yr Posted details in the winter brisket thread but tried the foil boat method for the first time starting on the WSM for 6 hours and oven overnight. one of the best briskets I’ve done (most tender with crispiest bark). lighting was weird on the money shot and doesn’t do it justice, but will be going foil boat again.
December 14, 20223 yr Just took off this Costco brisket, smoked 8 hours overnight. Salt, pepper and a bit of Meat Church for color.
December 16, 20223 yr Don't know how many people are near a Market Street. But the one in Allen has brisket @ .97 lb with your rewards card. You have to download the coupon ahead of time, but I picked up on for $8 and one for $9.
December 16, 20223 yr 1 hour ago, Jameslaw121 said: Don't know how many people are near a Market Street. But the one in Allen has brisket @ .97 lb with your rewards card. You have to download the coupon ahead of time, but I picked up on for $8 and one for $9. A friend in Colleyville actually sent me their flier, to taunt me. That's got to be the lowest brisket price I've seen in 3,4, maybe 5 years?
December 18, 20223 yr Stocking stuffers. Was a little worried how these would come out. I've done a shit load of briskets...but never let them cook to 213° lol. Fell asleep the last hour while finishing in the oven. Stupid temp gauge app alert wasn't loud enough. But it was still legit.
December 21, 20223 yr Smoked this one yesterday. Cut and vacuum sealed this morning after resting in the oven overnight at 170*.
December 29, 20222 yr Cross posted from the WSM thread.Didn't really notice the state of CA shape until now.
December 29, 20222 yr On 9/1/2022 at 10:11 PM, Sam Lin said: Brisket and other cuts high in connective tissue (shank, chuck, pork shoulder/butt, chicken dark meat, etc) cook differently than "lean" meats that don't contain connective tissue. If no connective tissue, then your statement above is correct; "moist" meat is largely based on water content of the meat, and if you keep cooking, it just loses moisture, and gets dry and overcooked. You will never be able to do a 6hr cook on a lean cut like a filet or a pork tenderloin, those are zero connective tissue and the cook is all about managing water content. Cook out the water and they are dry as fuck. Internal temp is of utmost importance here. Connective tissue breaks down into gelatin after some time and temperature. What is happening in a brisket is first you cook off the water (hence the stall), but then you keep cooking to break down the connective tissue into gelatin. A "moist" piece of brisket is largely gelatin. If you undercook a brisket, you have cooked off all the water, but you have not converted connective tissue to gelatin, resulting in a totally dry piece of meat that is also chewy as fuck. As you continue to cook, the chewiness decreases because the chewy connective tissue is converting into gelatin, which is also increasing the "moist" feeling of the meat. For low and slow, internal temp is completely irrelevant, as different animals and cuts have differing amounts of connective tissue. Hence the probe test. It's done when it's done. What do you typically probe with?
December 29, 20222 yr 9 minutes ago, SHOOTER12 said: What do you typically probe with? I use my ThermoPen as a probe.
December 29, 20222 yr 18 minutes ago, Dry Elbows said: I use my ThermoPen as a probe. Thanks, I was curious because of seeing several BBQ programs including Franklin? using what appeared to be a 1/4" stainless steel rod.
December 29, 20222 yr @SHOOTER12I've used everything from bamboo skewers to a pocket knife to a straightened out coat hanger. All worked just fine.
December 30, 20222 yr 8 hours ago, Cajun said: @SHOOTER12I've used everything from bamboo skewers to a pocket knife to a straightened out coat hanger. All worked just fine. I keep a huge pack of disposable bamboo skewers and usually use those to probe, but as Cajun says, use anything.
December 31, 20222 yr On 10/30/2022 at 2:33 PM, Cajun said: ^^Shoulda trimmed that mf'er up, but it went on at 4am and I wasn't awake enough to operate a knife. “Awake enough” ??
January 1, 20232 yr Brisket today. About 12# hot and fast (300). Didn’t get to rest long enough, but it’s delicious.
January 1, 20232 yr 2 hours ago, utxmike05 said: Leftover Brisket => Queso That brisket to queso ratio looks like one of the shits I take after drinking a 30 pack over the weeekend.
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