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Started By
Message
What’s on the smoker today?
Posted on 7/31/21 at 7:40 am
Posted on 7/31/21 at 7:40 am
Smoking a brisket. Bought Franklin’s book and think I finally trimmed this right. Also using a water pan for the first time on the Joe for this smoke. Every brisket I’ve done on the Joe has finished too quick, so we’ll see.
Also making some bbq onions. It’s pretty much a bacon, jalapeño, and cheese stuffed vidalia onion. Got the recipe from Project Smoke book from Raichlan.
And making 2 bbq sauces. Coca Cola sauce (also a Raichlan recipe) which is my go to, and trying an espresso sauce recipe from Franklin.
Also making some bbq onions. It’s pretty much a bacon, jalapeño, and cheese stuffed vidalia onion. Got the recipe from Project Smoke book from Raichlan.
And making 2 bbq sauces. Coca Cola sauce (also a Raichlan recipe) which is my go to, and trying an espresso sauce recipe from Franklin.
6
Posted on 7/31/21 at 7:41 am to BugAC
quote:
Franklin’s
Using beef tallow?
Posted on 7/31/21 at 7:57 am to t00f
quote:why?
Using beef tallow?
Posted on 7/31/21 at 8:10 am to BugAC
Allegedly franklin uses wagyu beef tallow when wrapping the brisket making it very moist with lots of flavor. It’s in a lot of YouTube videos, haven’t tried it but curious if anyone has.
Posted on 7/31/21 at 8:15 am to BugAC
Because he does.
Posted on 7/31/21 at 8:23 am to t00f
I’m using his trim method. No tallow.
How do y’all handle unequal cook times between flat and point? The flat is always finished much faster than the point. Everything I read says “if it’s done, wrap it”. That’s nonsensical because ethe flat will finish much earlier, temp wise. Do you separate the flat from the point? Or just cook until the point is where you want it to be and ignore the temp in the flat?
How do y’all handle unequal cook times between flat and point? The flat is always finished much faster than the point. Everything I read says “if it’s done, wrap it”. That’s nonsensical because ethe flat will finish much earlier, temp wise. Do you separate the flat from the point? Or just cook until the point is where you want it to be and ignore the temp in the flat?
Posted on 7/31/21 at 8:27 am to BugAC
Let it roll. Point will always be a higher temp. I wrap at 165.
Posted on 7/31/21 at 8:31 am to t00f
quote:
Let it roll. Point will always be a higher temp. I wrap at 165.
When point (thick side) or flat is 165?
Posted on 7/31/21 at 8:32 am to BugAC
Flat
Posted on 7/31/21 at 8:55 am to t00f
Put this butt in around 11 last night.
This is is from this morning about 9 hours in. Will probably let it ride with no wrap
This is is from this morning about 9 hours in. Will probably let it ride with no wrap
Posted on 7/31/21 at 9:06 am to Glock17
So I’ve been watching my readout on my probes. Brisket has been on for about 2 hours now. The differential between the flat and point has been consistent around 32-35 degrees. Flat is now at 162, point has climbed to 139. So only a 23 point differential now. Must be beginning the stall on the flat.
Posted on 7/31/21 at 9:16 am to BugAC
I’ve found that my flat and point usually even out when it gets close to being done
Posted on 7/31/21 at 9:17 am to BugAC
quote:
probes
This is why I quit using 2 probes. Just one in the fattest part so no freaking out about differential. Always put point toward the heat so flat is in the coolest area of your smoker. I also trim to where fat is thicker on flat than on the point.
Posted on 7/31/21 at 9:19 am to BugAC
Oh, and I’m rolling with a stuffed pork loin and some tuna for smoked tuna salad
Posted on 7/31/21 at 10:21 am to geauxnc0308
Yeah, 3.5 hours in and differential shrunk to 7 degrees. Plan to wrap around 175-180 with butcher paper.
Posted on 7/31/21 at 10:27 am to BugAC
Probe 1 - Flat
Probe 2 - point with the Biden bump
Probe 2 - point with the Biden bump
Posted on 7/31/21 at 10:44 am to BugAC
quote:
Bought Franklin’s book
Is it really worth the buy?
Posted on 7/31/21 at 11:00 am to bbeck
quote:
Is it really worth the buy?
I don’t know. It’s not a cookbook, more a process book. If you are using an offset smoker, it might be worth it. For a Kamado style, not sure if you are gonna gain a whole lot of value.
I did find the pictorial on how to trim a brisket to be worth it for me. I’ve had trouble trimming and would over trim in the past. This helped a lot. They do have a few recipes but the emphasis is on “this is how you choose your wood, cut the wood, build your pit, manage your fire”.
It does go into choosing your cut, and how to test for doneness, but I rely on internal temp myself.
I find project smoke to be a better recipe book.
This post was edited on 7/31/21 at 11:01 am
Posted on 7/31/21 at 11:07 am to BugAC
quote:
Looks like Biden’s victory.
No smoking for me. Just in charge of beans and banana puddin for a pool party in a bit. The host is doing a brisket though.
Posted on 7/31/21 at 12:02 pm to BugAC
Marinated a flank steak, pork steak, & chicken thighs last night to for cook today.
Flank for carne asada, pork for carnitas, & chicken to jerk.
One of my student's parent brought me some of her homemade marinade to open house on Thursday. I don't know what is in it but, it makes the best jerk chicken.
Flank for carne asada, pork for carnitas, & chicken to jerk.
One of my student's parent brought me some of her homemade marinade to open house on Thursday. I don't know what is in it but, it makes the best jerk chicken.
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