[quote="TurdFerguson"]Turded out absolutely fantastic.

Heelarous. Intentional or not.

a typical whole packer brisket is anywhere from 10-16lbs. just the flat is usually 6-8lbs.

the point is the end of the brisket that sets on top of one side of the brisket and kind of falls over that side.

next time you try a brisket, smoke it first for about 3-4 hours, then sous vide it. we've done it a few times and cook it for 48 hours at 140. we then put it back on a grill to bark it up again and call it good. They turn out great briskets but I prefer not dealing with the hassle and just cooking them the full time in the smoker.

salt/pepper rub is all, cook with oak/pecan at 250 until they hit 170, then i wrap it in butcher paper and take it to 200-205 then pull it. set it on the counter stick a probe in it till it hits 150-160 and then slice it up.

this is the one i did last night :

I bought one bone-in ribeye for $68 from a place called Carnivore in Oak Park. 2 lbs about 3 inches thick. threw firewood in the weber and cooked it down to near coals. Threw the meat right on the coals about 5 minutes/side. I learned this method from Dwight Eisenhower. Then about 10 more in the 350 oven since the thing was so damn thick. Thought I had nailed it perfect, even used a thermometer - dead center near the bone was 135. As it turns out the very center was probably about 100. I had sliced the thing up before realizing this of course. I gave my son the more cooked parts and I ate the raw part. Not bad but a bit chewy. Certainly not a $68 piece of meat.

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She is pretty much right here. You overcook a piece of meat by having its internal temp get too high. Since the meat heats up to the temp of the water, it won't overcook. Steak is ready for searing in about an hour. But you can leave it for up to 4 hours without a noticable difference. If you left the steak in for 10 hours, and were cooking it to a medium rare, it would still be red and bloody, but the texture would break down and it may be mushy. Almost as if you turned it into deli roast beef.

Hatchetmans story is a perfect use of sous vide. Monster thick bone in steak that he wants cooked to medium rare. Set your water temp to 132 and let it sit sealed up for 2 hours with seasoning. When you pull it out, the steak is cooked to medium rare, all that is left is searing it to add flavor and charing to the outside.

turd,

i don't know if this helps or not but this is what your whole brisket parts are :



what i do is make that cut right where you did, then cut off the rest of the point (just follow that fat line) and cube the point for burnt ends. and then slice the rest of the fatty end of the flat.

Smoking 120 chicken wings half BBQ & half spicy and 5 reverse-seared 1.5” smoked ribeyes.

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Smoked a rack of ribs for the wife and I tonight. 3 hours at about 225 with applewood the. Another 2 in foil packs with some apple cider vinegar at the same temp. Slathered in sauce and stuck covered in foil to rest for about a half hour while I finished the au gratin potatoes and corn on the cob. Super tender, fall off the bone. Really juicy.

I will usually throw them back in the smoker for 45-1 hour after saucing, but these weren’t too thick and one of the slab pieces fell apart on me when I was flipping to sauce the other side.

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Nice. Made this NY strip this evening and pretty satisfied with it.

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That's a nice looking steak, Favre Fan. How did you cook that? On a grill or a cast iron pan? Did you reverse sear?

I recently purchased a 26 inch Weber kettle grill. This is a nice step up from the 22.5 inch kettle grill I had been using. Lots more cooking surface, which facilitates indirect grilling and smoking. I think I'll smoke some ribs or a brisket next weekend to test its capabilities in this area. I currently have a Weber Smoky Mountain, but it's kind of a hassle to use; I'm hoping the larger kettle will be a viable, lower-effort alternative.

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I didn't realize that the ribs I cooked yesterday had been commercially brined/injected. They were only decent as best given the rub I put on them. If I'd have left the salt out they'd have been great.

But the grilled shrimp, corn and black bean salad was excellent! Thanks Food Network!

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Seared on a cast iron and then finish in the oven for a bit at 300 degrees.

I have resigned myself to the fact I am incapable of doing the reverse sear properly. Every time I do it it I fuck it up and I'm generally pretty good with steaks and I've read enough about the reverse sear by now that I'm confident I know what to do, it just never works for me.

Yeah you should definitely be able to smoke Ribs or a brisket in the 26 inch kettle.

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And Farvio, that looks like a great steak

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Reverse-sear isn't very tricky. You just have to watch it pretty closely and it helps to get cuts of roughly the same size and thickness.

I try to get 1.25-1.5" thick cuts - give them some salt/pepper - and smoke them at 225F for about 35-50 minutes (depending on the size) until they get to around 118F internal temp.

I also have a tray of butter melting in the side chamber of the smoker with some salt/pepper while this is going on. Dip each steak in the smoked butter, turn your grill up for direct-fire heat and then sear the steaks for 1-2 minutes/side to your liking. The butter will stoke the flame. That should get them up to a solid 135-140F and should turn out fine.

The key is making sure you don't get them over 120F on that initial part of the cook.

These were from Saturday - made 6 of them - turned out great.

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You know what. I don't like you

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That's also a nice looking steak, Dr. What kind of smoker do you use? I may want to dump my Weber Smoky Mountain in favor of something that's easier to use.

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My wife got me a pellet smoker in the offset-style last year for Father's Day. I have a stick-burner offset but it is such a pain to fire up for a small cook.

I was a reluctant convert but damn that pellet smoker is easy and does a nice job. I got a Louisiana Grill model. Took a couple smokes to get used to and I haven't used that for a long smoke on brisket or pork shoulder but it works great for a short cook on smoking wings or these steaks. I've used it for sausages that have turned out very well. I like it. I don't use the side chamber very much at all - not sure that is worth it. I saw the same basic model at Costco over the weekend without the side chamber and I think it was still more expensive than the one I got.

My gas grill finally gave up the ghost a few weeks ago and I'm deciding if I should replace it or not. I really like it. It was Vermont Castings very heavy construction but they don't make grills any more and I'm not sure I'm technically inclined enough to replace all the guts to it.

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Hey, Doc. I know new is probably easier, but I've rebuilt my faithful SS gas grill a couple of times from scratch, and it really isn't tough. There isn't much to them. You can order a replacement valve/nozzle/manifold assembly, then just drop in the new tubes and flame deflectors. The worst part may be the soot/grease you have to wash off afterwards. One time, the gas regulator failed on mine, still under warranty, and the company sent me a complete regulator/hose/valves/manifod assembly, which I kept for future rebuild. Mine uses a cast burner tube/flame assembly which ran like $45 on line, I even ordered new grill sections for it. BOOM! done, steak dinner. Or whatever.

I am also on my third incarnation of a Char Broil gas grill. Fairly simple to replace parts. If you can use a drill and perhaps a cheapo rivet gun kit from Harbor Freight you are all good.

I ended up in a piecemeal way of doing this in which I ended up replacing different things every year and ended on a rotating basis which spread the costs out.

Oh and Amazon and places like this https://www.grillparts.com/.

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As Doc knows from helping me in PMs I am running my smallish Pit Boss pellet grill flawlessly. I have not ruined a single bit of meat and leaped right in with brisket the first time.

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I just got a smokey mountain this year. One of my good friends who's been my smoker sensei has used the smokey mountain for years. He bought a traeger pellet smoker and while it made things easier, he said it didn't come close to the smokey mountain flava.

I've got ribs and chicken down pretty well. Before I invest an entire day and shit ton of money smoking brisket, another friend suggested I experiment with a chuck roast. A cheaper way to learn. I'm thinking that will be a labor day weekend project.

All you guys pics look amazing...mmm....beef.

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Originally, I just thought the burner pipes had rusted out but I have to replace everything from the ignitor to the gas line. I already have new pipe burners and diffusers. I'm not even sure if they make a main gas line for Vermont any longer.

But, truth be told, I'm dragging my feet because I don't feel 100% confident I could replace it. But, you've all inspired me, so I'll give it a go. I love that grill.

Maybe I'll chronicle my failure...here...on this very site...in this very thread...same Bat-Channel...

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Glad to hear it turned out.

I just assumed my invite got lost. But, I appreciate the thoughts...and prayers.

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gas grill is out blackstone is in.

doing costco rib caps this weekend.



thats a louisiana pellet and my stick burner behind it.

are those Brown N Serve sausages ?

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hell yeah they are. we have 2 foster kids and its basically the only meat they eat. brown and serve. they can tell a difference. don't even get me started. Costco has a trashbag full of them for like 8 bucks.

i also did not shred the potatoes myself. came out of a bag.