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Posted on 6/5/21 at 12:12 pm to mingoswamp
I sous vide my briskets before smoking them. 36-48 hours. They always come out great. And I don't have to wake up and start cooking at 6 AM to have the brisket ready for dinner.
Posted on 6/5/21 at 1:45 pm to TigerFanatic99
I put them in at 11 this morning, 225. 4 hours in and right now they are at 156 internal temp so I cranked it up to 250. I'm pretty sure we aren't going to be eating them at 5 like planned (EST). We'll see.
I peeled most of the fat/membrane off and scored the remaining fat on top. They do look good.
I peeled most of the fat/membrane off and scored the remaining fat on top. They do look good.
Posted on 6/5/21 at 3:17 pm to TigerFanatic99
Five hours in and we're at 170. Should start picking up pace here soon I think.
This post was edited on 6/5/21 at 3:21 pm
Posted on 6/5/21 at 3:35 pm to TigerFanatic99
Looking good. Keep us updated on how they come out.
What'd you end up going with for the rub?
What'd you end up going with for the rub?
This post was edited on 6/5/21 at 3:36 pm
Posted on 6/5/21 at 3:40 pm to xXLSUXx
Plowboy's Bovine Bold with just a sprinkle of Montreal steak seasoning on top. Gonna try to get them up to 200 or 205 if I can without wrapping but the wifey expects food in about an hour and a half.
Posted on 6/5/21 at 3:48 pm to TigerFanatic99
quote:
Gonna try to get them up to 200 or 205 if I can without wrapping but the wifey expects food in about an hour and a half.
I know a lot of people don’t like wrapping as it can take away some of the bark. But I find the pink butcher paper does a good job of letting the meat “breathe” just enough to keep the bark.
And I like wrapping them with the paper, because after cutting the meat off the bone for serving, you can take the juice that built up in the paper and pour on top.
Posted on 6/5/21 at 3:51 pm to TigerFanatic99
Yeah, I'd say if you need to get them done to go ahead and wrap + crank up the temp.
After 5+ hours in the smoke at low and slow they've taken whatever smoke they can. I've done plenty of briskets in foil where the bark was still great. Foil wrap and crank the temp up to 275 - 300 if you need to get them done.
IMO it's better to do that and finish them early to allow them 30 mins or so to rest, rather than pulling and serving immediately.
After 5+ hours in the smoke at low and slow they've taken whatever smoke they can. I've done plenty of briskets in foil where the bark was still great. Foil wrap and crank the temp up to 275 - 300 if you need to get them done.
IMO it's better to do that and finish them early to allow them 30 mins or so to rest, rather than pulling and serving immediately.
Posted on 6/5/21 at 4:30 pm to TigerFanatic99
Love the score.
Posted on 6/5/21 at 5:01 pm to AlxTgr
quote:
Love the score.
I’m thinking of doing that next time.
Posted on 6/5/21 at 5:07 pm to ragincajun03
If you wrap in foil, let it rest in butcher paper. Will speed up the cook but allow you to keep the bark.
Posted on 6/5/21 at 6:13 pm to xXLSUXx
Posted on 6/5/21 at 6:27 pm to TigerFanatic99
Dude...you nailed it.
Posted on 6/5/21 at 8:27 pm to TigerFanatic99
They look great. Did you get them done in time?
Posted on 6/5/21 at 9:06 pm to xXLSUXx
I ended up wrapping them. They hit 200 about an hour after we wanted then I let them rest for half an hour. It wasn't for a party or anything, just wanted them when we typically eat. No big deal.
We were surprised how fatty they were. It was a little too much. Flavor and moisture were great, just too much internal fat. Not sure we'll do them again.
We were surprised how fatty they were. It was a little too much. Flavor and moisture were great, just too much internal fat. Not sure we'll do them again.
Posted on 6/7/21 at 10:02 am to TigerFanatic99
quote:It can be tough to cook those for a planned meal. OTOH, mine have always cooked faster than I expected. As long as I start before 1:30, we can eat at a reasonable hour. I also butcher paper wrap.
They hit 200 about an hour after we wanted then I let them rest for half an hour. It wasn't for a party or anything, just wanted them when we typically eat. No big deal.
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