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BigW72
PostPosted: Thu Oct 22, 2020 9:14 am 
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I completely agree about letting it sit wrapped in the cooler. I'm hoping t have this one sit for at least 2 hours.

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GoldenJet
PostPosted: Thu Oct 22, 2020 10:28 am 
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hnd wrote:
Golden Jet,

Next time try this for doneness.

203 is a general rule of thumb but not hard and fast. I'll be honest once i get to 190, i pull the probes. I go off feel anymore on briskets, jiggle bump and probing. don't probe the point, it will always be tender and go in like butter, probe about 3-4" from the flat end. when your probe slides in like you just poked a stick of butter, you are done. I've had them do that at 193...i've had them not do that until 210. Some I've just not had it do it at all and the whole thing went into chili.

also, a fully wrapped in towel brisket tossed in a cooler will continue to cook, sometimes up to 5 degrees more. If you are just waiting a few hours just keep it wrapped and set it on the counter. i don't slice until it drops down to at least 165. but i prefer 150. it will take almost 2 hours for it to drop down to 150 depending on the size of the brisket.


Thanks, good advice. Many of the videos show them probing for tenderness. Makes sense.

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hnd
PostPosted: Thu Oct 22, 2020 2:07 pm 
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and real talk, the side of the flat not covered by any point is a tough piece of meat to get right. my first 3 or 4 briskets were not great. not horrible, we powered through them but yeah.
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GoldenJet
PostPosted: Thu Oct 22, 2020 2:13 pm 
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You make sure the flat is good and loose before towel wrap and counter/cooler, right?

Do you like to paper or foil wrap around 165 on the way up?

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GoldenJet
PostPosted: Thu Oct 22, 2020 2:25 pm 
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I need to view brisket like i do pot roast. It doesn't have any set time.

My pot roast is ready when it pulls apart with a fork...there's no way I could pick it up and let it flop over tongs. This is where i take pork shoulder.

Sounds like the brisket should be just slightly less loose than this. At least this is where i think it should be.

Also similar to corned beef. I like corned beef at the fork pull stage. I also like it a little less done and finished on a hot grill. Neither is wrong.

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hnd
PostPosted: Thu Oct 22, 2020 4:21 pm 
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i pick it up and hold it in my hands. if the flat is super lose, i know i'm there. I wrap briskets when i'm cooking with charcoal and wood at 165. if i'm using my pellet grill i'll wait until 175. And I use butcher paper.

and yes its basically the same concept. both are tough pieces of meat and will release at different temps.
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GoldenJet
PostPosted: Fri Oct 23, 2020 9:24 am 
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We are officially back at it in the morning.

The plan is 2 briskets, a couple butts and a few racks.

Mentally, i feel like something clicked with the brisket. Hope it translates.

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GoldenJet
PostPosted: Fri Oct 23, 2020 4:35 pm 
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Not sure if i ever got this part figured out.

For ribs, i put them on at 225-250, then i add the smoking wood every 30 minutes or so for 2 hours. Then wrap between the 3rd and 4th hour for about 1.5, then carmelize for about 30. For a total cook of 5.5-6 hours.

I use hardwood charcoal and now freshen the coals with hot coals from a starter chimney.

My question is regarding brisket. How long do you pros smoke and how long do you just heat? Do you add raw wood or do you add hot coals during the duration of the cook?

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hnd
PostPosted: Sat Oct 24, 2020 3:48 pm 
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i minion all all my cooks with charcoal or just burn straight wood don't have any side fires with just coals burning. just add logs as the fire dips.

i do all my cooks at 250-275. at 250-275 ribs don't typically take but 4 hours for the most part. I go 2-1-1. my dad likes a bit of char on them so sometimes i speed up that last hour by just slappign them on the grill.

brisket once you get to the wrapping stage, if you want to save fuel or just work on other stuff, there is nothing wrong with throwing them in the oven.

i used to do cooks for work luncheons where i would get up and start smoking low and slow at midnight and then bring them into work at 9 wrapped and chuck them into a 275 oven until about an hour before lunch. still a crap ton of smoke flavor.
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pittmike
PostPosted: Sat Oct 24, 2020 4:10 pm 
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Tomorrow’s smoke will be a turkey breast and English cut Chuck Roast. Low and slow.

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Tall Midget
PostPosted: Sat Oct 24, 2020 9:08 pm 
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pittmike wrote:
Tomorrow’s smoke will be a turkey breast and English cut Chuck Roast. Low and slow.


What kind of smoker do you have, Mike?

I've got a Weber Smoky Mountain and an extra-large Weber kettle grill that lends itself well to smoking.

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BigW72
PostPosted: Mon Oct 26, 2020 10:35 am 
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Tall Midget wrote:
pittmike wrote:
Tomorrow’s smoke will be a turkey breast and English cut Chuck Roast. Low and slow.


What kind of smoker do you have, Mike?

I've got a Weber Smoky Mountain and an extra-large Weber kettle grill that lends itself well to smoking.

That was my setup for Friday night / Saturday.
Did brisket in the smokey mountain...it was windy and cold, but temps held pretty well through the night. As mentioned before, I don't wrap until 195 degrees...more bark. 8 pm Friday night and I wrapped it at 2:30 pm. Took it off the smoker at 3:30 and it sat wrapped in the cooler until 5:30 PM. It was my best brisket yet. Put 2 racks of ribs on the smokey mountain at 8am, which was the only time I removed the lid.

also on the regular weber grill, did a snake / minion and cooked beer can chicken with some more ribs, that were broken up to fit.

it was a glorious meal with some friends. 2 of our oldest were home for the first time in 2 years so they had a few of their hillbilly friends over. Good time.

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pittmike
PostPosted: Mon Oct 26, 2020 11:00 am 
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Tall Midget wrote:
pittmike wrote:
Tomorrow’s smoke will be a turkey breast and English cut Chuck Roast. Low and slow.


What kind of smoker do you have, Mike?

I've got a Weber Smoky Mountain and an extra-large Weber kettle grill that lends itself well to smoking.


Sorry didn't get back sooner. I have a Pitt Boss pellet smoker. Love it.

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GoldenJet
PostPosted: Fri Nov 13, 2020 5:59 pm 
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Saw on the Twitter that Shane Riordan made some Butt Burnt Ends...so i decided to give it a go today.

No smoker. In the oven.

My goodness the house smells divine right now.

Cubed up a pork shoulder and dry brined for a few hours.

Tossed with Meathead's Memphis Dust

Spread on cooling racks in two cookie sheets

Oven at 275 for 2 hours

Will sauce half with Stubb's Sticky Sweet and half with FD's Sweet Natural.

Another hour in oven.

Will probably sprinkle a little more rub on and back in over for 20 minutes.

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Tall Midget
PostPosted: Sat Nov 14, 2020 10:37 pm 
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GoldenJet wrote:
Saw on the Twitter that Shane Riordan made some Butt Burnt Ends...so i decided to give it a go today.

No smoker. In the oven.

My goodness the house smells divine right now.

Cubed up a pork shoulder and dry brined for a few hours.

Tossed with Meathead's Memphis Dust

Spread on cooling racks in two cookie sheets

Oven at 275 for 2 hours

Will sauce half with Stubb's Sticky Sweet and half with FD's Sweet Natural.

Another hour in oven.

Will probably sprinkle a little more rub on and back in over for 20 minutes.


Let us know how this turned out. I'm intrigued.

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GoldenJet
PostPosted: Sat Nov 14, 2020 11:29 pm 
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They turned out very good.

I added some honey and cayenne to the FD's sauce.

Mine looked almost exactly like these.


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hnd
PostPosted: Mon Nov 16, 2020 4:23 pm 
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try it with pork belly next time.
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GoldenJet
PostPosted: Mon Nov 16, 2020 4:30 pm 
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hnd wrote:
try it with pork belly next time.


I did pork belly last time. On the smoker. Then in the oven. They were good.

My favorite is bacon.

Probably doing brisket later this week, before the rain comes in.

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GoldenJet
PostPosted: Mon Nov 16, 2020 4:33 pm 
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Gonna do it with boneless country ribs too. Love country ribs.

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GoldenJet
PostPosted: Fri Nov 20, 2020 11:52 pm 
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Firing up the smoker around 4:30am...

My buddy will be over by 5.

Couple of briskets a shoulder and country rib burnt ends on the docket.

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Spaulding
PostPosted: Fri Nov 20, 2020 11:59 pm 
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hnd wrote:
try it with pork belly next time.


I can't figure out pork belly. Sometimes it's right and sometimes it's not right.
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Bagels
PostPosted: Sat Nov 21, 2020 4:25 am 
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GoldenJet wrote:
Firing up the smoker around 4:30am...

My buddy will be over by 5.

Couple of briskets a shoulder and country rib burnt ends on the docket.

You have people over at 5am ?
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GoldenJet
PostPosted: Sat Nov 21, 2020 5:29 am 
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Bagels wrote:
GoldenJet wrote:
Firing up the smoker around 4:30am...

My buddy will be over by 5.

Couple of briskets a shoulder and country rib burnt ends on the docket.

You have people over at 5am ?


Hey hey, i didnt fall back asleep!

TIRED. Working on 3 bours sleep.

A friend is comming over with his brisket and a butt. Not allowed in the house. He'll walk around back. I have 2 folding tables and pretty much everything we need outside.

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Tall Midget
PostPosted: Sat Nov 21, 2020 12:24 pm 
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Is your friend a woman? If so, post some pictures of her butt!

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GoldenJet
PostPosted: Sat Nov 21, 2020 12:41 pm 
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Tall Midget wrote:
Is your friend a woman? If so, post some pictures of her butt!


He's a tall strapping Aussie

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Tall Midget
PostPosted: Sat Nov 21, 2020 12:42 pm 
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I don't mean to be forward, but let's have a look at your meat.

I love barbecue porn.

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GoldenJet
PostPosted: Sat Nov 21, 2020 12:44 pm 
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Tall Midget wrote:
I don't mean to be forward, but let's have a look at your meat.

I love barbecue porn.


Let me try and figure out how to upload pics.

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FavreFan
PostPosted: Sat Nov 21, 2020 12:45 pm 
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GoldenJet wrote:
Tall Midget wrote:
I don't mean to be forward, but let's have a look at your meat.

I love barbecue porn.


Let me try and figure out how to upload pics.

:lol: Old fart.

Send em to me on FB and I’ll post em if you want

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GoldenJet
PostPosted: Sat Nov 21, 2020 1:02 pm 
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FavreFan wrote:
GoldenJet wrote:
Tall Midget wrote:
I don't mean to be forward, but let's have a look at your meat.

I love barbecue porn.


Let me try and figure out how to upload pics.

:lol: Old fart.

Send em to me on FB and I’ll post em if you want


It used to be so easy. Now it's not. This is the main reason i post so much Twitter.

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FavreFan
PostPosted: Sat Nov 21, 2020 1:22 pm 
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Image
Image
Image

Alright heres what we got so far

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