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-   -   Steaks and brisket (http://www.bbq-brethren.com/forum/showthread.php?t=164699)

pocoloco 07-01-2013 01:01 AM

Steaks and brisket
 
Was a nice grilling weekend.

Done many low and slow, but this is my first hot and fast. Folks said it was my moistest brisket yet. I may be converted.

http://farm3.staticflickr.com/2863/9...26d272a3_b.jpg


Sorry guys, no sliced shots, but made this the day after.

http://farm6.staticflickr.com/5521/9...45556c99_b.jpg


Then some brisket hash for breakfast the day after that.

http://farm8.staticflickr.com/7312/9...753ec34f_b.jpg


Need more meat, let's eat some steaks. Reverse sear goodness.

http://farm3.staticflickr.com/2827/9...05041ce8_b.jpg

http://farm8.staticflickr.com/7430/9...0837d90b_b.jpg

http://farm8.staticflickr.com/7357/9...365327e6_b.jpg

AussieTitch 07-01-2013 01:08 AM

Looks great mate. what temps and for how long ?

westy 07-01-2013 01:13 AM

Sure looks about as good as it gets. Nice Brisky!

pocoloco 07-01-2013 01:17 AM

Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.

jmoney7269 07-01-2013 06:29 AM

Quote:

Originally Posted by pocoloco (Post 2534800)
Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.

6lb flat took 9 hrs @ 315?
are you sure you were running 315? that baby should have only taken 4 hrs max at that temp. i cook 18lbers that by the time im done trimming the fat and cropping the ends are 11 or so and they are done in 5-6 hrs @300.
the cook looks nice for sure. i have never had brisket hash before. i got a nice 18 lb choice sittin in the deep freeze callin my name, gonna try that out

BobM 07-01-2013 07:14 AM

Looks great! :thumb:

pocoloco 07-01-2013 07:39 AM

Quote:

Originally Posted by jmoney7269 (Post 2534885)
6lb flat took 9 hrs @ 315?
are you sure you were running 315? that baby should have only taken 4 hrs max at that temp. i cook 18lbers that by the time im done trimming the fat and cropping the ends are 11 or so and they are done in 5-6 hrs @300.
the cook looks nice for sure. i have never had brisket hash before. i got a nice 18 lb choice sittin in the deep freeze callin my name, gonna try that out

Definitely 315, I have 2 calibrated thermometers in there and controlled by a digiq. Four hours in, the brisket was only in the 160s. It might be my BGE, but my stuff never cooks as fast as some of the cooks I see here. Low and slow would have taken me 14 hours probably. Some of the edges were inedibly hard, but I waited till the entire flat probed tender.

Hedgeley 07-01-2013 09:55 AM

Quote:

Originally Posted by pocoloco (Post 2534800)
Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.

How thick/big were the steaks?

pocoloco 07-01-2013 10:15 AM

Right around an inch thick. It's probably around 105 - 110 internal when I pull it off. Then sear 1.5 minutes per side with the egg around 700 degrees at the dome.

Tonybel 07-01-2013 10:18 AM

Looks perfect...loco.

fingerlickin' 07-01-2013 02:13 PM

Now that's some juicy prOn! :thumb:

Hedgeley 07-01-2013 09:52 PM

perfect. I'll let you know if I choke on the ashes. Damn I'd have never even thought to try that without you guys. This could become a habit

VoodoChild 07-01-2013 11:11 PM

Nice Looking Cook !:clap:

Briskit Hash Is Fuggin Awesome Make It Everytime I Do Briskit :becky::clap::clap2:


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