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Started By
Message
2
Posted on 9/5/19 at 8:16 pm to TH03
Right? Who puts sauce on a fricking brisket?
Posted on 9/5/19 at 8:22 pm to TH03
I watched his video, it looks pretty legit.
Posted on 9/6/19 at 8:48 am to Zach Lee To Amp Hill
Why in the hell someone would want to smoke a brisket for 18 hours is beyond me.
Posted on 9/6/19 at 9:05 am to VABuckeye
quote:do you even brunt ends bro?
Right? Who puts sauce on a fricking brisket?
Posted on 9/6/19 at 10:19 am to IlikeyouBetty
quote:
Why in the hell someone would want to smoke a brisket for 18 hours is beyond me.
because the internal temp didn't reach 200 degrees until then?
i've had large briskets take almost 24 hours before but i tend to smoke on the low side (215 as opposed to 250).
Posted on 9/6/19 at 10:21 am to CAD703X
quote:
i've had large briskets take almost 24 hours before but i tend to smoke on the low side (215 as opposed to 250).
frick that.
ETA: Side note, assembled the Bronco yesterday and will be doing the seasoning burn this afternoon.
This post was edited on 9/6/19 at 10:22 am
Posted on 9/6/19 at 10:23 am to CarRamrod
quote:
do you even brunt ends bro?
never. i lack the self discipline to put the delicious point cubes back into the smoker for another 2 hours after i cut them up
i am going to try on my brisket tomorrow. maybe this time i'll actually finish the job.
Posted on 9/6/19 at 10:24 am to LNCHBOX
quote:
ETA: Side note, assembled the Bronco yesterday and will be doing the seasoning burn this afternoon.
you're ahead of me. how long did it take to assemble?
Posted on 9/6/19 at 10:27 am to CAD703X
quote:
you're ahead of me. how long did it take to assemble?
A little under an hour with my toddler doing her best to get in the way the whole time.
Posted on 9/6/19 at 10:51 am to CAD703X
quote:
never. i lack the self discipline to put the delicious point cubes back into the smoker for another 2 hours after i cut them up
well if you like bark on your point you need to look up how to trim it to maximize the bark. Harry Soo has a video. You basically trim the whole fat cap off the point and leave it attached (for competition purposes) I have started doing it this way because i love bark. my new fad is making a whole slab of pork belly into pork belly burnt ends........ frick im hungry now.
This post was edited on 9/6/19 at 10:53 am
Posted on 9/6/19 at 10:59 am to CarRamrod
quote:
my new fad is making a whole slab of pork belly into pork belly burnt ends.
damn, how long does it take to smoke a pork belly? think i could fit it on the smoker along with the brisket?
yes i'm starving now too. saturday night cant come soon enough.
Posted on 9/6/19 at 11:24 am to CAD703X
here is about 1/3-1/2 a slab. took 4-6 hours. depends on if you want them a bit crispy.
Posted on 9/6/19 at 11:25 am to CarRamrod
whoa, so you cut the belly into cubes prior to cooking it? interesting.
Posted on 9/6/19 at 11:27 am to CarRamrod
That picture makes it look dry and just terrible.
Posted on 9/6/19 at 11:31 am to Jake88
quote:
That picture makes it look dry and just terrible.
you mean raw? as these were just put on the smoker. you tarded bro? ooh you were talking about the 4.5 hr brisket.
i mean being you are looking at a screen shot of a youtube video, it is amazing you can see moisture content of the meat.This post was edited on 9/6/19 at 11:37 am
Posted on 9/6/19 at 11:35 am to CAD703X
quote:yes. cube, season, smoke to you wanted bark, then braise covered in sauce(butter, honey, what ever else you want). Then remove cover and let the sauce set.
whoa, so you cut the belly into cubes prior to cooking it? interesting.
Posted on 9/6/19 at 11:37 am to CarRamrod
quote:
my new fad is making a whole slab of pork belly into pork belly burnt ends....
Yeah these are fricking BOMB.
Posted on 9/6/19 at 12:37 pm to CAD703X
Smoke it at 275 until you get nice bark. Pull, wrap in foil, put in oven at 325 until it probes like butter. Even huge briskets will be done in 8-10 hours. See below 14 lber last weekend 8 hours total. Not my best slicing, I was hammered!
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[/URL][/img]Posted on 9/6/19 at 12:54 pm to IlikeyouBetty
Pork belly burnt ends are like candy. Mix in some pepper jelly in the covered pan.
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