All Things Brisket

[ChampKind 1,314]

What temp are they when you cooler them?

[Anastasis 23,469]

2 minutes ago, ChampKind said:

What temp are they when you cooler them?

Right off the pit unless you advise otherwise. 

Also, how much do you usually estimate for cooking loss?

Thanks. 

[ChampKind 1,314]

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

[pepper brooks 580]

On ‎1‎/‎14‎/‎2019 at 7:02 AM, utee94 said:

Briskets are commonly cooked as roasts in various food cultures.  I don't think it's a particularly tasty treatment of the cut, but as long as they don't claim it's BBQ'd brisket then I'm fine with it.

And then there's these guys...

 

 

uhhhmmmm...did these dudes really slice that med rare brisket with the grain?  deer lowered.  

Edited March 1, 2019 by pepper brooks

[solamente73 1,132]

7.5lb prime over hickory.  ~14 hours at 225*.  This was a very good eatin’ brisket.  I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look).

The slice below is ~pencil width.  That’s the bend/pull I like.

[52-80 19,150]

never done a beef rib smoke before.  those of you who have - its pretty much like a brisket, right.  salt and pepper and then bring up to xx temperature?

 

ive done lovely pork ribs using "BRITU" but that used a very specific rub

[thunderlounge 7,816]

1 hour ago, solamente73 said:

7.5lb prime over hickory.  ~14 hours at 225*.  This was a very good eatin’ brisket.  I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look).

The slice below is ~pencil width.  That’s the bend/pull I like.

Looks dry as fuck. 

[Incredulity 11,666]

2 hours ago, solamente73 said:

7.5lb prime over hickory.  ~14 hours at 225*.  This was a very good eatin’ brisket.  I’m getting to where I can consistently get the tenderness I’m going for, but still chasing the consistent kamado smoke ring (yeah, yeah, doesn’t add to flavor but I like the look).

The slice below is ~pencil width.  That’s the bend/pull I like.

Smoke ring is temperature based.  You need to be cold on the front end of the smoke.  You can do that with running temp or meat temp.

[luke duke 6,412]

Are you using 100% lump?

[ChampKind 1,314]

Smoke ring is temperature based.  You need to be cold on the front end of the smoke.  You can do that with running temp or meat temp.

Listen to this guy. He’s pre-med

[thunderlounge 7,816]

3 hours ago, 52-80 said:

never done a beef rib smoke before.  those of you who have - its pretty much like a brisket, right.  salt and pepper and then bring up to xx temperature?

 

ive done lovely pork ribs using "BRITU" but that used a very specific rub

Temperature? Say whaaaaaat?

 

Salt to pepper ratio 1:11,000,000,000ty

[ChampKind 1,314]

Smoke ring is temperature based.  You need to be cold on the front end of the smoke.  You can do that with running temp or meat temp.

Oh? Do tell. Make sure to include proper citations

[Incredulity 11,666]

1 hour ago, ChampKind said:

 

Oh? Do tell. Make sure to include proper citations

 

Nitrogen Dioxide, Myoglobin, less than 160 degrees.

 

**Incredulous Barbecue by Incredulity.

Edited March 7, 2019 by Incredulity

[Anastasis 23,469]

Also cure can get you an artificial ring. 

[deft 6,845]

And pink highlighter brine

 

[AustinMT 952]

15 hours ago, ChampKind said:

 

Oh? Do tell. Make sure to include proper citations

 

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

[pepper brooks 580]

On ‎3‎/‎5‎/‎2019 at 11:04 AM, 52-80 said:

never done a beef rib smoke before.  those of you who have - its pretty much like a brisket, right.  salt and pepper and then bring up to xx temperature?

 

ive done lovely pork ribs using "BRITU" but that used a very specific rub

pretty much brisket on a stick, but done in 3-5 hours rather than 8-12.  

[pepper brooks 580]

9 hours ago, deft said:

And pink highlighter brine

 

yep.  you can coat it in tender quick for 10-15 minutes and have the most glorious smoke ring imaginable every time.  

[ChampKind 1,314]

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

You new here or something?

[Baboontyme 2,810]

creosote.

[AustinMT 952]

1 hour ago, ChampKind said:

 

You new here or something?

 

No. I just like citations.

[Paco 1,934]

No. I just like citations.

Had one just like this, except mine had a bunch of empty beer cartons in the back and no hood at one point. So right on my brother!

[52-80 19,150]

14 hours ago, ChampKind said:

 

You new here or something?

everyone knows smoke rings come from the how deep the liquid smoke penetrates the meat while marinating

Edited March 8, 2019 by 52-80

[kevwun 15,774]

If you love smoke rings, coat your brisket in tender quick and you'll end up with an inch wide smoke ring and a nice mushy texture.

 

 

 

Edited March 8, 2019 by kevwun

[Anastasis 23,469]

meh, no cure necessary. This was a relatively quick 250-275 degree cook, straight from the fridge. 

 

[Anastasis 23,469]

5 hours ago, 52-80 said:

everyone knows smoke rings come from the how deep the liquid smoke penetrates the meat while marinating

Also, the depth of the turkey pan is crucial to this process. 

[Incredulity 11,666]

6 minutes ago, Anastasis said:

Also, the depth of the turkey pan is crucial to this process. 

butterfinger crumbles accelerate ring development as well.

[RMac5 1,551]

I thought it was the liquid smoke.

[SizzleChest 8,283]

I've heard colonoscopy prep solution will give a nice smoke ring, too.

[Anastasis 23,469]

1 minute ago, SizzleChest said:

I've heard colonoscopy prep solution will give a nice smoke ring, too.

we talking about buttholes now?

[SizzleChest 8,283]

Just now, Anastasis said:

we talking about buttholes now?

That's the chili ring.

[DDD Dad 14,335]

I had my colonoscopy on Monday so this hits close to home.

[RMac5 1,551]

6 minutes ago, DDD Dad said:

I had my colonoscopy on Monday so this hits close to home.

Avatar fits

[luke duke 6,412]

13 hours ago, Anastasis said:

we talking about buttholes now?

Were we ever not talking about buttholes?

[thunderlounge 7,816]

Y'all fuckers are way off the mark. It's not the liquid smoke, nor the turkey pan.

It's the chemical interaction between the french dressing and and the liquid smoke that makes it all come together for a nice ring.

[RMac5 1,551]

Not my brisket but a damn good looking smoke ring.

[ChampKind 1,314]

TQ all the fucking way

[Anastasis 23,469]

...and where is the strip of candied fat cap. 

[RMac5 1,551]

Yeah I wondered about something being added, he told me it was either a practice run for a comp or a comp brisket. 

[Paco 1,934]

TQ all the fucking way

This. And that looks awful.

[SHOOTER12 8,800]

On 3/8/2019 at 8:19 PM, Anastasis said:

we talking about buttholes now?

Well, there was a post showing pork anus for sale.

[SizzleChest 8,283]

9 hours ago, Paco said:

16 hours ago, ChampKind said:

TQ all the fucking way

This. And that looks awful.

It's like a hot chick that upgraded straight from A-cups to DD.  Just sad.

[ChampKind 1,314]

This. And that looks awful.

You know what doesn’t look awful?

[Baboontyme 2,810]

No. No it doesn't. 

[RMac5 1,551]

Would hammer that for sure!

[RaylanGivens 29]

On 3/5/2019 at 2:20 PM, ChampKind said:

 

Listen to this guy. He’s pre-med

 

I thought he was pre-law.

[RaylanGivens 29]

On 3/10/2019 at 12:37 AM, SHOOTER12 said:

Well, there was a post showing pork anus for sale.

Talk about a train going off the rails...

[Baboontyme 2,810]

Champ...perhaps odd question...but I picked up on this somewhere and I have heard it's a thing and it's been suggested to me that Franklin might do it. Source may be way off. Do you put butter over your briskets before you wrap them? Have you heard of this before? 

[AustinMT 952]

On 3/14/2019 at 8:19 PM, RaylanGivens said:

I thought he was pre-law.

https://memes.yarn.co/yarn-clip/7c7fcc08-e8ee-4f54-8859-bbc247138ddc#HJTj3aMsDE.copy

[VABuckeye 2,472]

This guy is a solid cook but he fucking lost me on his brisket recipe. 

Brisket with barbecue sauce?