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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-28-2008, 02:27 PM   #31
Bigmista
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Quote:
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You have nice nails Bigmista!!!
Those are Sylvie's nails and I will tell her you said so.
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Unread 02-28-2008, 03:00 PM   #32
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Don't lie, you know those are your tips!!!!!!!
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Unread 02-28-2008, 06:59 PM   #33
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Oohh, bigmista... that is some sweeeeeet lookin' brisket right there, I tell you what!
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Unread 02-28-2008, 10:05 PM   #34
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I started today on the brine. I used 1 cup salt to a gallon of water and chilled for several hours.

I picked up two twin-pack cryos at Sams Club, each weighing right around 15 pounds. I made sure the butts in the packages all looked about the same size to try and keep the pieces even.

I had to start brining tonight to be on schedule. Here is the first cryo of butts I cut into.


And here they are after being deboned and quartered.


I took the 4 pieces on the left and put in ziplocs with brine and sealed up. I wrapped up the the other 4 real good, and tossed all the meat back into the fridge. I'll use the other 4 pieces for the rubs and slathers tomorrow night.

I'll post more updates after I have them.
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Unread 02-28-2008, 10:23 PM   #35
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Thanks for doing the experiment. Very informative and I will watch for the results.
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Unread 02-28-2008, 11:04 PM   #36
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Quote:
Originally Posted by sampson View Post
Oohh, bigmista... that is some sweeeeeet lookin' brisket right there, I tell you what!
Why thank you! The trick is trying to duplicate it!
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Unread 02-28-2008, 11:12 PM   #37
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I applaud you in your quest for knowledge, and the fact that you're sharing it with us.

THIS.
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Unread 02-29-2008, 12:04 AM   #38
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OK Chris... you're actually going to rub a butt with WOOD ASH? Hell, dude, you might as well eat it... it's all natural. You taking it from your firebox or the fireplace?
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Unread 02-29-2008, 12:38 AM   #39
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Quote:
Originally Posted by K I N G P I N View Post
You have nice nails Bigmista!!!
Thank you
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Unread 02-29-2008, 07:57 AM   #40
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Quote:
Originally Posted by Jeff_in_KC View Post
OK Chris... you're actually going to rub a butt with WOOD ASH? Hell, dude, you might as well eat it... it's all natural. You taking it from your firebox or the fireplace?
I was starting to wonder how I made it this long without catching flak over that! I was going to burn down a kettle of cherry chunks tonight and use that. That way I know it is just wood ash, and nothing else. I may try a piece just to see. Hell, I've tried worse in my younger days while drunk on a dare.
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Unread 02-29-2008, 08:29 AM   #41
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Doesn't wood ash turn to lye in certain situations?
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Unread 02-29-2008, 08:32 AM   #42
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Hmmm... I better not eat it then! I'm only doing that one to see if thre really is any factor from the wood ash in the smoke ring. The only way that piece of meat could possibly get a smoke ring is from the ash.
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Unread 02-29-2008, 09:20 PM   #43
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This evening I cleaned up my kettle grill real good, then lit up a chimney of cherry chunks. I dumped the chunks in the kettle and filled in with more cherry, and let it go with inlets open and lid off until they had burned down to coals. Then I put the lid on so the ashes wouldn't get blown around overnight. Tomorrow morning I should be able to get me some pure cherry wood ash.

Twenty four hours after putting the 4 pieces in brine, I took them out along with the other 4 pieces I quartered up last night. Here's what they looked like. The brined ones are the 4 on the left.


I bagged up 2 of the brined ones and put back in the fridge. Then I applied slather to the other 2 brined pieces, and to 2 of the plain pieces. Here's a photo after the slather. The 2 brined ones are on the left.


Then I applied rub to all 6 of these pieces. Even though I had blotted dry the brined pieces, they really took on a lot of rub, and I mean a whole lot. Here's a photo after the rub. The 2 on the left are the brined, slathered and rubbed, the middle 2 are slathered and rubbed, and the 2 on the right only have rub.


Hopefully I'll be able to provide updates tomorrow as the experiment progresses. It's a busy weekend though, so I may not be as timely as I would wish to be. I will take pictures though, and the results will get posted by Monday at the latest.
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Unread 03-01-2008, 09:08 AM   #44
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Quote:
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I was starting to wonder how I made it this long without catching flak over that! I was going to burn down a kettle of cherry chunks tonight and use that. That way I know it is just wood ash, and nothing else. I may try a piece just to see. Hell, I've tried worse in my younger days while drunk on a dare.

Lots of high end cheeses are coated in wood ash rinds as well as some times in the veins. You should have no problem eating it provided it is indeed wood ash. I would suspect that eating the rubbed on ash is no more ash than you have consumed over time that has settled little by little on pieces of meat you have smoked.
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Unread 03-01-2008, 12:13 PM   #45
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Well, after looking at the piece after rubbing it with wood ash, I must admit, it looked very tasty. So yummy I'm surprised I didn't eat the piece of pork raw right there. Wait until you see the pic.

The meat is on! I got probably a little over a cup of cherry ash which was more than sufficient.

I took the other cryovac of butts to debone and quarter.


Here they are deboned and quartered. The 4 on the left will be the pieces I use in the oven, and the 4 on the right will be used in the WSM's for the plain pieces and the spritzed pieces.


I got the WSM's synchronized at 275 with Kingsford charcoal and cherry chunks, and set the gas oven for the same temp. For the pieces cooking in the oven, I took half-size aluminum pans and made a HD foil divider to keep two pieces seperately while they cook.

In ths picture are 2 of the oven pieces. The one on the right is the plain piece, and the one on the left has a rub of 1 tbsp Tenderquick.


In this picture are the other 2 oven pieces. The one on the right got a thin layer of liquid smoke and then a rub of 1 tbsp Tenderquick. I think you can guess what is on the one on the left. Doesn't it look yummy?


In this picture are the 6 pieces that went in the WSM with the water pan. On the top row from left to right are Plain, Spritzed, Brined. On the bottom row from left to right are Rubbed, Slather+Rub, Brine+Slather+Rub+Spritz.


And this last picture is the 6 pieces going in the WSM with the sand pan. On the top row from left to right are Plain, Spritzed, Brined. On the bottom row from left to right are Rubbed, Slather+Rub, Brine+Slather+Rub+Spritz.


I will begin spritzing the pieces that get spritz beginning at the 3 hour mark, and spritz them every 45 minutes with Members Mark Apple Juice.

More updates as I get them and can post them.
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