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Message
re: 18 hour brisket
Posted on 9/9/19 at 5:56 pm to VABuckeye
Posted on 9/9/19 at 5:56 pm to VABuckeye
quote:
Up here whole packers are hard to find. They want to sell points. Smoking a point alone is one diffidult task. They want to get dry and I hate dry meat.
You've got your brisket terms backwards. They want to sell flats. The point is the delicious, fatty part.
1
Posted on 9/9/19 at 5:57 pm to CAD703X
quote:
my advice is to get a whole packer (i did a 13lb one) and squish it in there. if you're going to all the trouble to load it up with charcoal might as well get your money's worth on the meat! a whole brisket is about $3.50/lb so you get alot more meat for your money than buying just a flat which is probably $5 or more per pound.
Agreed. And if you're doing your first brisket on a new smoker, a flat leaves you little to no room for error...if you really frick it up at least the point will be edible (most likely).
Don't forget to break it in so you're not eating meat covered in chemical residue.
Posted on 9/9/19 at 6:14 pm to Chucktown_Badger
quote:even if that's at 2am
Don't forget to break it in
Seriously though this smoker is really easy. The heat diffuser keeps rogue flames away and I set mine at damn near 250 degrees the entire time and it came out perfect.
Worst case scenario is the fuel runs out after 8-10 hours and you have to swap it to the oven to finish it but that won't hurt a thing.
I only put a couple big chunks of mesquite near where I lit the coals because the meat only absorbs smoke for maybe the first hour or 2 so no need to risk it getting greasy smoke later. Just let the charcoal do it's job after the 2 wood chunks are ash.
This post was edited on 9/9/19 at 6:33 pm
Posted on 9/9/19 at 8:46 pm to Chucktown_Badger
Thanks. I’m old.
Posted on 9/10/19 at 3:22 am to Zach Lee To Amp Hill
I cook briskets in competitions with pretty good success. The days of low and slow are gone with most cooks now. I cook my brisket between 270-300 degrees for about 2-2 1/2hrs then wrapped them for the remaining time until it probes like butter. I cook mainly prime for competitions and final internal temp is anywhere between 203-214, depending on the brisket. Now I do inject and also add liquid when I wrap. But 7hrs top and you are done.
Posted on 9/10/19 at 8:44 am to dfbourg
quote:
I cook my brisket between 270-300 degrees for about 2-2 1/2hrs then wrapped them for the remaining time until it probes like butter
This was what I did Saturday. Came out great.
ETA: I love that I have some downvote stalkers in here downvoting my pics
This post was edited on 9/10/19 at 8:45 am
Posted on 9/10/19 at 9:02 am to LNCHBOX
To be fair they probably followed you from the rant or the OT.
Posted on 9/10/19 at 9:21 am to CAD703X
I've made some friends on this board over the years as well.
Posted on 9/10/19 at 10:31 am to dfbourg
quote:
Now I do inject and also add liquid when I wrap. But 7hrs top and you are done.
Between that and the wrapping (foil?) doesn't it destroy any bark you had going?
Posted on 9/10/19 at 10:33 am to Chucktown_Badger
quote:
Between that and the wrapping (foil?) doesn't it destroy any bark you had going?
Yes, but I pull it out the foil a little early then let it finish opened up to get some bark back. It's definitely a trade off though.
Posted on 9/10/19 at 12:32 pm to dfbourg
quote:and people dont believe me when i have brought it up the dozens of times in the fast few months.
I cook briskets in competitions with pretty good success. The days of low and slow are gone with most cooks now. I cook my brisket between 270-300 degrees for about 2-2 1/2hrs then wrapped them for the remaining time until it probes like butter. I cook mainly prime for competitions and final internal temp is anywhere between 203-214, depending on the brisket. Now I do inject and also add liquid when I wrap. But 7hrs top and you are done.
Posted on 9/10/19 at 12:34 pm to CAD703X
quote:have younot seen my posts. i have religiously 2 or down votes on most all my posts. It all started when i was talking shite about Helmet.
To be fair they probably followed you from the rant or the OT.
Posted on 9/10/19 at 12:50 pm to CarRamrod
quote:
have younot seen my posts. i have religiously 2 or down votes on most all my posts. It all started when i was talking shite about Helmet.
thats like next-level creepy
Posted on 9/10/19 at 12:55 pm to CAD703X
it is weird because they sometimes come like 10 seconds after i post in obscure threads. Im not talking about my troll posts on hot OT topics. im talking like commenting on a 10 day old Movie/TV Board post.
Posted on 9/10/19 at 12:56 pm to CarRamrod
that one was from me
wanted to keep you paranoid.
wanted to keep you paranoid.
Posted on 9/10/19 at 12:58 pm to CAD703X
after i told you about pork belly burnt ends? thats rude.
btw i did just order a bunch of Kosmos injections and rubs and Slap yo daddy rubs. I hav been wanting to taste Slap yo daddies for a while now. ill keep yall updated.
btw i did just order a bunch of Kosmos injections and rubs and Slap yo daddy rubs. I hav been wanting to taste Slap yo daddies for a while now. ill keep yall updated.
This post was edited on 9/10/19 at 1:00 pm
Posted on 9/10/19 at 1:02 pm to CarRamrod
quote:
after i told you about pork belly burnt ends? thats rude.
dude life changing. and so freaking cheap! i will never make ABTs again. why would i? everyone freaking loved those burnt ends. it was like throwing food to piranhas when i put those out with some toothpicks. surprised someone didn't lose a finger.
quote:
btw i did just order a bunch of Kosmos injections and rubs and Slap yo daddy rubs. I hav been wanting to taste Slap yo daddies for a while now. ill keep yall updated.
my go tos are bill cannon's txbbqrub and craig sharry's pineapple habenro pepper jelly. placing orders for both today
Posted on 9/10/19 at 1:04 pm to CAD703X
Kosomos and Slay yo daddy have won world championships, thats why i want to try those out....but they are expensive.
im planning a smoke n the next couple weeks. gonna do 2 briskets and a full belly maybe a butt if rouses has a deal between now and then. gonna be great.
oohh another thing i like to do just as a snack for the chef mid cook it take some slivers of the nice fat from trimming and heavy season them. them set them on the rack next to meat and smoke them until all of the fat renders out and it crisps up. tastes like not as crunch BBQ pork rinds. but if you eat more than a handful your stomach wont been feeling too well.
im planning a smoke n the next couple weeks. gonna do 2 briskets and a full belly maybe a butt if rouses has a deal between now and then. gonna be great.
oohh another thing i like to do just as a snack for the chef mid cook it take some slivers of the nice fat from trimming and heavy season them. them set them on the rack next to meat and smoke them until all of the fat renders out and it crisps up. tastes like not as crunch BBQ pork rinds. but if you eat more than a handful your stomach wont been feeling too well.
This post was edited on 9/10/19 at 1:08 pm
Posted on 9/10/19 at 1:08 pm to CarRamrod
quote:
Kosomos and Slay yo daddy have won world championships, thats why i want to try those out....but they are expensive.
i see your championships and raise you a 'craig sharry'
quote:
Craig has currently competed in over 200 sanctioned bbq competitions. These competitions include such national events as the Jack Daniels invitational as well as the American Royal, Houston Livestock Show and Rodeo and the San Antonio Rodeo.
Craig has multiple Grand Championship wins and Reserve Grand Champion wins. His wins usually happen at the larger events with over 100 teams competing. He was the winner of the San Antonio Rodeo in 2009 and 2010. This event is the 3rd largest sanctioned cookoff in the United States. He came out on top beating 225 teams in 2009 and 242 teams in 2010. He built on those wins and in 2011 won the Houston Livestock Show and Rodeo by placing 1st in brisket and Grand Champion overall beating out 408 teams. Brisket is Craig's specialty without a doubt followed closely by chicken and ribs.
Link to all his wins
quote:
im planning a smoke n the next couple weeks. gonna do 2 briskets and a full belly maybe a butt if rouses has a deal between now and then. gonna be great.
what kind of smoker? i miss having one with multiple racks because i felt like i was getting the most out of my fuel money by doing 3 or 4 big slabs of meat at the same time.
This post was edited on 9/10/19 at 1:10 pm
Posted on 9/10/19 at 1:21 pm to CAD703X
i use my primo for single cooks, then i use a cheap shitty offset cabinet smoker for big cooks. i got it at walmart similar to what you did..
I had to mod it a good but for it to be serviceable. I insulated the firebox with a diy forge refractory material, put my heatermeter on it, sealed it up with food grade calk, put a fire shield, etc. it was like 175 so whatever. i can get over 24 hour unsupervised burns on my primo, and i can get 4 hours unsupervised before i need to re fuel with this thing.
I had to mod it a good but for it to be serviceable. I insulated the firebox with a diy forge refractory material, put my heatermeter on it, sealed it up with food grade calk, put a fire shield, etc. it was like 175 so whatever. i can get over 24 hour unsupervised burns on my primo, and i can get 4 hours unsupervised before i need to re fuel with this thing.
This post was edited on 9/10/19 at 2:27 pm
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