Everything posted by ChampKind
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Buck's Barbeque Co.
I always separate the point from the flat. Flat gets sliced along that separation line, point gets rotated 90* and sliced from the outside edge in. Stand by and I’ll post a video
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Buck's Barbeque Co.
That’s correct. Roughly 12 hours. They rest to 150-160* after coming off the pit, then go into the cabinet to hold. But let me clarify, they are pulled when they probe tender. That usually is around 206-210*.
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Buck's Barbeque Co.
I don’t serve brisket fresh off the pit unless I absolutely have to. My briskets are cooked a day ahead and then held overnight. My opinion is that they simply do not loosen up right otherwise. Even though my briskets are probe tender and typically 206-210* in the flat when pulled from the pit. That rest at temp is the key. Its also possible to cook, hold, refrigerate, and reheat brisket with no degradation. You just can’t reheat them past 150*, otherwise you cook all the rendered fat out of them. Ribs and the other small proteins can likewise be refrigerated and reheated to serving temp, but only one time. And when I say reheat, I’m talking about in an oven and properly wrapped to retain moisture. Any asshole that microwaves smoked meats to reheat them deserves to have all their fingernails ripped out with pliers. Hell, I don’t even have a microwave in my place. Bc its just an unacceptable practice in my view.
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Barbeque
I very rarely have a line. Neither does Willow. Line length from longest to shortest: Truth Pinkerton Roegels Feges Gatlin All of those are good. But, in my very humble opinion, none of those is putting out appreciably better barbeque than either Willow or me. So why wait in line somewhere
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Texas BBQ
@futureman Hey man, why you gotta bring up Freddie?! He’s been dead for a minute!
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Texas BBQ
I could be wrong on this, but I believe that is an allusion to the Pinkerton Detective Agency from the days of yore
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Texas BBQ
He prefers the term “sanctimonious”
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Texas BBQ
This shithole place called Buck’s Barbeque in Houston
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All Things Brisket
You know what doesn’t look awful?
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Buck's Barbeque Co.
Photo dump. Was a busy week with a bunch of food writer/blogger types rolling through
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Texas BBQ
Hi. I’ll just leave this here.
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All Things Brisket
TQ all the fucking way
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Hey Steel Shank!
FIFY
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Hey Steel Shank!
Why would you put bean soup on your dogs? Shoulda just used chili.
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Hey Steel Shank!
March 6th was my birthday. You would have moved into my Top 5 had you delivered me one of these.
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All Things Brisket
You new here or something?
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All Things Brisket
Oh? Do tell. Make sure to include proper citations
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All Things Brisket
Listen to this guy. He’s pre-med
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Buck's Barbeque Co.
- All Things Brisket
Figure 40% loss. And you’ll want to rest them before you cooler them, otherwise they’ll continue to cook. Were it me, I would let them come down to 180ish and then cooler them. They’ll hold for 4-5 hours as long as you don’t keep opening the cooler- All Things Brisket
What temp are they when you cooler them?- Texas BBQ
If you assume that he does everything himself. But its possible he has learned to lean on the strengths of people around him. And I’m done with this particular conversation. You may continue with your ritualistic flaying.- Buck's Barbeque Co.
ISWYDT. Holding cabinet FTW Sent from my iPhone using Tapatalk- Buck's Barbeque Co.
Good to know. I’ll need to sit on some meatloaf for you, that shit is usually gone by 1500- Buck's Barbeque Co.
Will indeed - All Things Brisket
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