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Posted
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. 

Posted

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

  • Like 1
Posted (edited)
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...

20160801-sous-vide-brisket-guide-35.jpg

 

 

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

Edited by pepper brooks
Posted

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).

32348256247_e9c8858276_c.jpg

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

32348255827_673b91a22b_c.jpg

  • Like 5
Posted

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

Posted
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).

32348256247_e9c8858276_c.jpg

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

32348255827_673b91a22b_c.jpg

Looks dry as fuck. 

Posted
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).

32348256247_e9c8858276_c.jpg

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

32348255827_673b91a22b_c.jpg

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.

Posted
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
  • Like 1
Posted
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

Posted
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
Posted (edited)
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 by Incredulity
Posted
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.  

Posted
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!3e7f63793af825a00e3c7d2cd42e168a.jpg
  • Like 2
Posted (edited)
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 by 52-80
  • Like 3
Posted (edited)

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 by kevwun
Posted
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. 

Posted

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.

Posted

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? 

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