All Things Brisket

[Pato del Muerto 52,340]

I find it unusual that you know chilaquiles but not migas

[DDD Dad 14,250]

I find it unusual that you know chilaquiles but not migas

QFT

[Anastasis 23,393]

47 minutes ago, DDD Dad said:

QFT

[AustinMT 952]

I don’t see a pulled pork thread, so I will Post this here.  Decided to do a pork shoulder instead of a brisket today:

Edited March 28, 2020 by AustinMT

[HouTex 1,850]

Cisco’s has/had (is it closed yet?) great migas. If anyone over 35 with a UT connection doesn’t know about Cisco’s migas they should be shamed to oblivion.

[Henry Hill 3,156]

53 minutes ago, AustinMT said:

I don’t see a pulled pork thread, so I will Post this here.  Decided to do a pork shoulder instead of a brisket today:

Love seeing this. Don’t understand why some people in my neck of the woods chop it into fine bits and smother it in vinegar sauce.

[utee94 15,745]

9 minutes ago, Henry Hill said:

Love seeing this. Don’t understand why some people in my neck of the woods chop it into fine bits and smother it in vinegar sauce.

I don't ever sauce pulled pork, it's so unnecessary.  Just capture the drippings as it smokes, and reintroduce after it's been pulled. Tastes delicious, so much better than putting stupid vinegar sauce all over it.

[AustinMT 952]

10 minutes ago, Henry Hill said:

Love seeing this. Don’t understand why some people in my neck of the woods chop it into fine bits and smother it in vinegar sauce.

Thanks

Wow.  That sounds awful.

[AustinMT 952]

1 minute ago, utee94 said:

I don't ever sauce pulled pork, it's so unnecessary.  Just capture the drippings as it smokes, and reintroduce after it's been pulled. Tastes delicious, so much better than putting stupid vinegar sauce all over it.

That’s exactly what I did. The drippings are all it needs.

[HouTex 1,850]

My contribution to the quarantine cook. One of my best efforts. The pics always look dry but it was damn near perfect. I did a hot cook-290, and it turned out great.

[RMac5 1,550]

Does look good HouTex,  at 290 how long did it cook and what was the trimmed weight? I have been cooking at 275 and like the quicker cook time.

[Lurch 5,921]

Presumably more of that fat would have rendered at a lower heat?

[HouTex 1,850]

Does look good HouTex,  at 290 how long did it cook and what was the trimmed weight? I have been cooking at 275 and like the quicker cook time.

It was 14.5 lbs untrimmed. So I’m guessing about 12.5 lbs trimmed. I slept a bit longer than i planned this morning so I started the cook at 9:15 and I wrapped it at 3:00 at 170 degrees about half way through the stall and took it out of the BGE and finished it in the oven inside at 290 degrees. At 5:30 the brisket read 203 degrees and the probe went in like butter. I took it out and it rested for about an hour when it was served.

[Braff Zacklin 13,409]

2 hours ago, HouTex said:

My contribution to the quarantine cook. One of my best efforts. The pics always look dry but it was damn near perfect. I did a hot cook-290, and it turned out great.

Definitely doesn't look dry to me. Well done, sir.

[deft 6,797]

How long can I rest in the cooler?

[utee94 15,745]

12 minutes ago, deft said:

How long can I rest in the cooler?

All day?  Several days?   Until you need to get out to eat or use the restroom?

Personally I think this is taking the shelter-in-place order a little too strongly, but we all have to make our own way.

Edited March 29, 2020 by utee94

[deft 6,797]

Haha ok, I did mean my little baby meteorite.

Here’s the flat after 4 hours of rest:



Now it’s back in its foil and wrapped in plastic wrap and I not the fridge.

[Buzzrock 14,870]

I find it unusual that you know chilaquiles but not migas

It’s just not a thing here for whatever reason. Lots of Americanized places with chilaquiles but never seen migas on a menu.

[DDD Dad 14,250]

26 minutes ago, deft said:

Haha ok, I did mean my little baby meteorite.

Here’s the flat after 4 hours of rest:



Now it’s back in its foil and wrapped in plastic wrap and I not the fridge.

What time is dinner?

[utee94 15,745]

1 hour ago, Buzzrock said:

 

It’s just not a thing here for whatever reason. Lots of Americanized places with chilaquiles but never seen migas on a menu.

 

Chilaquiles is a dish that's common, in various forms, all over Latin America.  Migas are more Mexican and Tex-Mexican.

Where are you located, Buzz? 

[DDD Dad 14,250]

Chilaquiles is a dish that's common, in various forms, all over Latin America.  Migas are more Mexican and Tex-Mexican.
Where are you located, Buzz? 

He’s in Atlanta, which explains a lot.

[utee94 15,745]

21 minutes ago, DDD Dad said:

He’s in Atlanta, which explains a lot.

Oh... yeah... that definitely explains a lot.

 

[Spur08 381]

Yuuup

[ImissWallyPryor 9,045]

I smoked a beautiful 13.5# brisket on Tuesday. We hammered it...hard, then on Wednesday, we decided on this for lunch the next day.

Toasted whole grain bagels, cream cheese (Greek cream cheese this time) on both halves, chopped burnt ends with a drizzle of bbq sauce stuffed in the middle.

Gotdamn glorious. Can’t believe I didn’t take any pics. 

Edited April 2, 2020 by ImissWallyPryor

[thunderlounge 7,754]

On 3/29/2020 at 9:41 AM, deft said:

Haha ok, I did mean my little baby meteorite.

Here’s the flat after 4 hours of rest:



Now it’s back in its foil and wrapped in plastic wrap and I not the fridge.

 

What happened to the bark? 

[luke duke 6,384]

Haha ok, I did mean my little baby meteorite.

Here’s the flat after 4 hours of rest:



Now it’s back in its foil and wrapped in plastic wrap and I not the fridge.

WTF is that?

[Lhorn 4,885]

Looks dry AF. Maybe a good candidate to chop up and throw in a pot of chili

[dad 557]

On 3/22/2020 at 9:08 AM, DDD Dad said:

My little helper.

That is a cute freaking dog!

[TankedBevo 2,482]

I'm currently sitting at a ~6 hour stall at 153 degrees. At this point do I just pull it and go to the oven? The kamado temp has held steady at 230 the whole time but no movement on the brisket temp. I've heard of multi hour stalls but Jesus 

[DalTxHornFan 3,085]

Nothing wrong with moving to an oven after that much time -- there is only so much smoke flavor you are gonna get, anyway.  I assume you've already wrapped it?

 

[utee94 15,745]

Don't think I've ever seen or heard of a 6-hour stall.  Did you pull and re-seat your probe to be sure it was catching the right part of the muscle?

Anyway, yeah, sure, you can go to the oven with it at this point.  

[Anastasis 23,393]

yeah, pull it wrap it you havent already and finish it in the oven. 

[TankedBevo 2,482]

2 minutes ago, utee94 said:

Don't think I've ever seen or heard of a 6-hour stall.  Did you pull and re-seat your probe to be sure it was catching the right part of the muscle?

Anyway, yeah, sure, you can go to the oven with it at this point.  

Yeah I've probed three spots so far all the same. I left the probe out to see if it would adjust to air temp and it did, so I know it's not the probe being faulty. 

 

I'll take yalls advice with the oven. 

 

Thanks gents 

[Lurch 5,921]

You could also just crank the Komodo temp to 275

[Loco 3,752]

I am here to subject myself to ridicule and judgement.  I bought a big packer a week ago and proceeded to watch some videos on separating the point from the flat.  I'm trying a sous vide the brisket and it needs to be broken down to fit into vacuum bags to sous vide and I want to save some for later so I don't have 18lbs of brisket for the next few days and none next week.  Also, my ghetto smoker is busted and I can't get the parts to "fix" it under the current circumstances.

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

The plan is to sous vide for 24hrs and finish on my little gas grill with a smoker box and wood chips.  It's won't be as good but it beats no smoke at all.

If all that wasn't bad enough...  I got a little carried away trimming fat and silver skin off this ungodly fatty brisket only to realize I trimmed all the fat cap off of the flat.

Ahhhh...  needed to vent.  This is not going awesome.  

[Braff Zacklin 13,409]

Nothing a little counseling and possibly some electroshock therapy won't fix.

[Sam Lin 3,541]

3 hours ago, Loco said:

 and I want to save some for later so I don't have 18lbs of brisket for the next few days and none next week. 

Specific to this, brisket keeps very well after cook, you might as well cook it all now and then vac it unsliced and freeze. Warm again with sous vide around 140F and slice when you want to eat the other half next week. (it's what Franklin recommends with their frozen cooked briskets)

[DDD Dad 14,250]

I am here to subject myself to ridicule and judgement.  I bought a big packer a week ago and proceeded to watch some videos on separating the point from the flat.  I'm trying a sous vide the brisket and it needs to be broken down to fit into vacuum bags to sous vide and I want to save some for later so I don't have 18lbs of brisket for the next few days and none next week.  Also, my ghetto smoker is busted and I can't get the parts to "fix" it under the current circumstances.
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
The plan is to sous vide for 24hrs and finish on my little gas grill with a smoker box and wood chips.  It's won't be as good but it beats no smoke at all.
If all that wasn't bad enough...  I got a little carried away trimming fat and silver skin off this ungodly fatty brisket only to realize I trimmed all the fat cap off of the flat.
Ahhhh...  needed to vent.  This is not going awesome.  

Judgment

[Gourmand 7,774]

 

I finally broke my brisket cherry and smoked a 12.5 lb packer prime on my 18" Weber Kettle. Considering my amateur status and amateur equipment, I was pleasantly surprised how it turned out. Good flavor, solid bark, decently tender and pretty damn good quarantine eatin. 

[Landomatic 3,813]

20 minutes ago, Gourmand said:

 

I finally broke my brisket cherry and smoked a 12.5 lb packer prime on my 18" Weber Kettle. Considering my amateur status and amateur equipment, I was pleasantly surprised how it turned out. Good flavor, solid bark, decently tender and pretty damn good quarantine eatin. 

Cherry?  On brisket?  What the hell kinda damn yankee blah blah blah...

/shaggy (internet) surly brisket mafia

just kiddin buddy...I’m sure it’s great

[Chewbacca 7,729]

21 hours ago, Sam Lin said:

Specific to this, brisket keeps very well after cook, you might as well cook it all now and then vac it unsliced and freeze. Warm again with sous vide around 140F and slice when you want to eat the other half next week. (it's what Franklin recommends with their frozen cooked briskets)

Honestly, it does great even if you slice and then freeze.  But unsliced is probably better.

[Lurch 5,921]

We’re really digging our frozen brisket. Should have done his years ago.

[Chewbacca 7,729]

Anyone have thoughts on a good food saver machine? I'm talking about something commercial. Had a consumer grade food saver a few years ago and hated it. It would not seal if there was liquid in the bag, and that drove me crazy. I want something that seals no matter what is in there.

[4th_and_18 687]

I’ve never had a problem with bark and I always wrap in foil. Don’t be shy with the coarse black pepper. That helps that bark. Wrapping shouldn’t effect bark look though, only the feel of it would be effected by foil vs paper. Bark should be smoked and final before wrapping it.

 

I tried butcher paper once,but I usually add a lil liquid (secret) before wrapping. And the paper just wouldn’t hold it.

 

 

Sent from my iPhone using Tapatalk

Beef tallow? Best for me is to make it from the trimmings of multiple briskets and then use it to boat each brisket for the crutch.

[VABuckeye 2,472]

Here in northern Virginia I can usually only find flats.  My wife found a full packer and I’m smoking it tomorrow.   My question is about wrapping.  I have no butcher paper.  How bad is it to wrap it in foil to power through the stall?

Am I subject to the judgement and ridicule or is what I have to do acceptable considering the situation?   I will probably have to finish it in the oven.  Thanks for any and all help, advice, whatever. 

[Chewbacca 7,729]

Here in northern Virginia I can usually only find flats.  My wife found a full packer and I’m smoking it tomorrow.   My question is about wrapping.  I have no butcher paper.  How bad is it to wrap it in foil to power through the stall?
Am I subject to the judgement and ridicule or is what I have to do acceptable considering the situation?   I will probably have to finish it in the oven.  Thanks for any and all help, advice, whatever. 

Foil works fine if that's what you have.

[Lurch 5,921]

Butcher paper for next time

https://www.amazon.com/gp/product/B07K4BRR4N/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[ImissWallyPryor 9,045]

Any bets on when deft posts another brisket pic?

[Landomatic 3,813]

7 hours ago, VABuckeye said:

Here in northern Virginia I can usually only find flats.  My wife found a full packer and I’m smoking it tomorrow.   My question is about wrapping.  I have no butcher paper.  How bad is it to wrap it in foil to power through the stall?

Am I subject to the judgement and ridicule or is what I have to do acceptable considering the situation?   I will probably have to finish it in the oven.  Thanks for any and all help, advice, whatever. 

Worth a quick watch...

 

[NoRagrets 1,125]

On 4/2/2020 at 8:30 PM, luke duke said:

 

WTF is that?

 

Bill Miller?