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Started By
Message
Smoked Brisket - 60# with pics.
Posted on 11/30/19 at 10:37 am
Posted on 11/30/19 at 10:37 am
Picked up 4 Prime briskets from Costco yesterday. Plan on eating one tonight and vacuum sealing the rest in 2# portions.
-Trimmed to 1/4” fat cap.
-Kosher Salt & Butchers course Pepper
-Smoker on Post Oak @ 250°
-Will wrap in pink butcher paper at 160-165°.
-Pull meat once temp probe slides in like butter
-This will be between 198-202°
-wrap in towel and throw in ice chest for 2 hours.
-Trimmed to 1/4” fat cap.
-Kosher Salt & Butchers course Pepper
-Smoker on Post Oak @ 250°
-Will wrap in pink butcher paper at 160-165°.
-Pull meat once temp probe slides in like butter
-This will be between 198-202°
-wrap in towel and throw in ice chest for 2 hours.
This post was edited on 11/30/19 at 10:41 am
9
Posted on 11/30/19 at 11:39 am to TunaTrip
What kind of smoker will you be using? Firebox on my old Trailmaster is shot and I'm in the market for a new one. Dig those knives BTW, reminds me of working in kitchens.
Posted on 11/30/19 at 12:57 pm to ThreeBonesCater
Posted on 11/30/19 at 12:58 pm to TunaTrip
That's a lot of beef.
Posted on 11/30/19 at 1:04 pm to TunaTrip
Why’d you take the whole fat cap off
Posted on 11/30/19 at 1:10 pm to TunaTrip
Get a box of butcher salt for briskets and big hunks of meat. It’s nice and chunky with herbs. I’ve used it for a few years and a box will last awhile.
Posted on 11/30/19 at 1:18 pm to Caplewood
quote:
Why’d you take the whole fat cap off
I did not. The lean side I didn’t trim at all except for the rogue large pieces of fat. The pictures with the fat cap on them are the after trimming pics for the fatty side. I tend to under trim out of caution.
This post was edited on 11/30/19 at 1:27 pm
Posted on 11/30/19 at 1:45 pm to TunaTrip
gotchaPosted on 11/30/19 at 2:44 pm to Martini
quote:
Get a box of butcher salt
Appreciate it I’ll look into it.
Posted on 11/30/19 at 2:45 pm to TunaTrip
Holy moly, lol. I'm looking more in the below $2000 range. Hope the smoke is going well, post some pics for us at the end.
Posted on 11/30/19 at 3:42 pm to TunaTrip
I see that company is based in Olathe. You in the KC area?
Posted on 11/30/19 at 3:44 pm to TunaTrip
quote:
Butchers course Pepper
Take it easy with that stuff...it is strong. I ruined some smothered pork chops...
Posted on 11/30/19 at 6:38 pm to tiger rag 93
quote:
I see that company is based in Olathe. You in the KC area?
No, I purchased second hand from a buddy of mine.
Posted on 11/30/19 at 11:00 pm to Athis
I suspect OP has his stuff together with this whole packer brisket. Great bullet step plan at the outset, a solid trim, and great equipment. He is gonna kill it.
I don't like rosemary in a beef rub, but to each their own.
I don't like rosemary in a beef rub, but to each their own.
Posted on 11/30/19 at 11:37 pm to ThreeBonesCater
So where are the rest of the pics?
Posted on 12/1/19 at 2:03 pm to TunaTrip
What are the advantages to wrapping in butcher paper? This seems to be all the rage these days. Why not aluminum foil?
Posted on 12/1/19 at 2:38 pm to tilco
quote:
What are the advantages to wrapping in butcher paper? This seems to be all the rage these days. Why not aluminum foil?
The paper still lets the meat "breathe" so you don't get the buildup of moisture that you would with foil, which in turn can soften your bark and/or make it come off.
Posted on 12/1/19 at 7:58 pm to TunaTrip
I heard there were pics ?
Posted on 12/1/19 at 8:09 pm to Centinel
quote:
The paper still lets the meat "breathe" so you don't get the buildup of moisture that you would with foil, which in turn can soften your bark and/or make it come off.
So it has mild insulating properties?
Posted on 12/2/19 at 2:54 pm to TigerWise
I failed TD by not taking after pictures. It was definitely my intent that was lost after 12 hours and an equal amount of beers later.
Tonight i'm vacuum sealing all of it and will take pictures of it sliced out of the fridge.
Such a wasted thread without the afters….
Tonight i'm vacuum sealing all of it and will take pictures of it sliced out of the fridge.
Such a wasted thread without the afters….
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