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-   -   Reverse Sear NY, High Temp Brisket, and BB's (http://www.bbq-brethren.com/forum/showthread.php?t=74160)

gtsum 12-12-2009 09:41 PM

Reverse Sear NY, High Temp Brisket, and BB's
 
well, I tried the finney reverse sear the other day (again) and it worked very well...these were some fat NY Strips and they did seem to be more tender then normal - I may have to try it again (I have done it before, but my normal process always seemed to give better results)...

today, I did a high heat brisket...he was 16 1/2 lbs and I ran him around 350. I foiled at 165 (a rarity for me) and pulled him when the flat hit 194 - the point was still firm so I cut him off, reseasoned the bare side and through him back on at 350 - the brisket was very, very good. And 6 hours cooking time (in this situation) beat a 22 hour cook...the taste and texture seemed a little different then my low and slow cooks (different, but still very good). I also had 3 racks of BB's on - the food went so fast these were the only pics I managed to get

as a side note, I managed by best smoke ring yet on a brisket on the primo..the only things I did different was the high heat cook, and I had the exhaust stack open about 1 inch (usually is only opened a sliver) and I did not slather with anything before rubbing..not sure which made the difference??

I see my cam has several incorrect dates on him??

Mark Stanton 12-12-2009 11:09 PM

Tasty lookin grub there!!

Moose 12-12-2009 11:13 PM

I'd hit that...all of it!:tongue:

big brother smoke 12-13-2009 12:17 AM

Quote:

Originally Posted by Moose (Post 1111485)
I'd hit that...all of it!:tongue:

Yup, took the words from my mouth!

NorthwestBBQ 12-13-2009 01:04 AM

Sweat meat!

Phesant 12-13-2009 04:29 AM

That sure looks awfuly good....:-D I could go for some of that.... :rolleyes:

Captain Dave 12-13-2009 05:29 AM

Looks great!

Desert Dweller 12-13-2009 06:16 AM

Good looking groceries!

Rich Parker 12-13-2009 07:04 AM

Nice steak! I need to try this finney method.

swibirun 12-13-2009 07:44 AM

Perfect looking steak! A little char on the outside and pink on in the inside.

chambersuac 12-13-2009 07:45 AM

nicely done

TinCup 12-13-2009 08:51 AM

Well done, I need to try the reverse sear also.

Bob S 12-13-2009 09:24 AM

looks good! I'm a big fan of the reverse sear.

gtsum 12-13-2009 09:31 AM

Thanks fellas...I had done the reverse sear before, and did not care for the results..I figured my steaks were already "top notch" before, so I usually stuck with my normal method...well, I tried the reverse sear again this time and I have to say it did make it even more tender..the wife even noticed it. I will be doing it again, that is for sure


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