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re: BBQ Q&A - Brisket
Posted on 6/17/18 at 7:45 pm to Kim Jong Ir
Posted on 6/17/18 at 7:45 pm to Kim Jong Ir
It’s hard getting a picture of these, because I’ve got the blade and my hands are full. Gotta rely on a sister, or brother. lol
First time doing fat cap down. Tasted fine, but fat up for my smoker might work better. I’m getting better at my trim job. It’s the one thing that keeps improving.
First time doing fat cap down. Tasted fine, but fat up for my smoker might work better. I’m getting better at my trim job. It’s the one thing that keeps improving.
1
Posted on 6/17/18 at 9:22 pm to BRgetthenet
Beautiful. What,Kind of Fan did you use?
Posted on 6/18/18 at 8:23 am to Tiger Ryno
Smoked this one yesterday for some Yankee folks. A couple said they didnt care for brisket it was always dry.
This post was edited on 6/18/18 at 8:24 am
Posted on 8/7/18 at 9:00 am to Crawfish From Arabi
quote:
any questions.
I put my briskets on cold because I was told they only take smoke until they hit a certain temperature. I know smoke is just fine ash particles, so I am skeptical. Do you start yours cold or ambient temp?
Posted on 8/7/18 at 9:26 am to Btrtigerfan
quote:
I was told they only take smoke until they hit a certain temperature.
As far as taking on smoke, they'll keep taking on some smoke, but do you really want to oversmoke it. At least not with dirty smoke. Smoke will also stick better to a moist surface. The idea of "up to a certain point" typically refers to the smoke ring development.
quote:
Do you start yours cold
I have. There's 2 thoughts here with this method (I'm not sure if either have been scientifically proven), with one having to do with smoke ring development. One is putting the cold brisket on the smoker. A cold brisket will have a "wetter" surface longer, which helps with the smoke flavor and a little with the smoke ring. The other is putting the brisket on the smoker while the smoker is still climbing in temperature. I'm a big believer in combustion being a major factor in the smoke ring. You'll typically have more combustion when the temperature is climbing.
Posted on 8/7/18 at 9:37 am to Crawfish From Arabi
quote:
putting the brisket on the smoker while the smoker is still climbing in temperature
I’m going to try this. Thank you.
Posted on 8/7/18 at 11:08 am to Btrtigerfan
Where do you get beef ribs in baton rouge?
Posted on 8/20/18 at 12:39 pm to Crawfish From Arabi
Thanks for posting all this. I am going to do another brisket on my Primo this weekend and really want to make some burnt ends. I have done a brisket but never the burnt ends. One of the vids I watch they separated before smoking so they could concentrate on the 2 cuts and get them cooked perfect. I have never cut them apart but it seems like you can get more bark all the way around and can cook them until each cut is cooked how you want.
I plan to wrap the flat in butcher paper once it hits the stall...is there a certain one I need to get off amazon...I see a few different ones.
This is the vid I watched that I was thinking about trying out. What are your thoughts on it..and thoughts on putting the burnt ends in with the little bit of beef broth?
Brisket Burnt Ends
And as for keeping the trimmings and grinding for burgers...do you just grind it all that you cut off? I am guessing you still need to add in some regular meat so its not mostly fat?
TIA
I plan to wrap the flat in butcher paper once it hits the stall...is there a certain one I need to get off amazon...I see a few different ones.
This is the vid I watched that I was thinking about trying out. What are your thoughts on it..and thoughts on putting the burnt ends in with the little bit of beef broth?
Brisket Burnt Ends
And as for keeping the trimmings and grinding for burgers...do you just grind it all that you cut off? I am guessing you still need to add in some regular meat so its not mostly fat?
TIA
This post was edited on 8/20/18 at 12:43 pm
Posted on 8/20/18 at 12:51 pm to NOLAGT
Posted on 8/20/18 at 12:57 pm to NOLAGT
quote:Its basically impossible to over cook da point due to the high fat content. Just focus on the flat and it’ll all cook fine.
separated before smoking so they could concentrate on the 2 cuts and get them cooked perfect.
Posted on 8/20/18 at 6:54 pm to Uncle JackD
The last 3 prime briskets I got at Costco were so fatty they were disgusting although that will be hard for some to believe, easily 40% waste, ton of external and internal fat. This was the only packer left at Kroger, 16 lbs, and the dreaded Select grade. That didn't really matter to me as most was going for my dog's training treats. Pulled at 191 after 9 hours at 220 - 245 degrees, water pan on the Primo XL, pecan chunks + Fogo Marabu super dense lump, foiled at 155. I was a little surprised at the level on internal fat at the flat/point intersection. It was damn good, + a little homemade sauce with Reaper pepper, that shite is hawt!! Put about half the amount of rub I normally would as it is wasted on the dogs. Really liking the Smoke unit, it feels super heavy duty compared to some others I have used + had to replace my electric "loop" charcoal starter as it finally bit the dust. The new Kamado Joe angled version starter is great for ceramic grills, much stouter build and the cord is long enough not to need an extension cord to the outlet. The Marabu takes longer to light and get rolling, but I still had near 80% of it left after a 9 hour cook.
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[/img] )]LINK [/img] [/img] Posted on 8/21/18 at 6:44 am to tirebiter
Select brisket is very serviceable. The cut is naturally fatty. The point is perfect and only the flat can be tricky.
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