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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-14-2016, 03:19 AM | #16 |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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That's some good looking food. I might have to give this pork burnt ends a try sometime.
You got your flat wrapped by now?
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05-14-2016, 03:42 AM | #17 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Titch,
They're really nice little nuggets of porky goodness. I'm not a sweets guy, but I think I need to add some brown sugar to the mix when I put the next batch back in the smoker. It'll work out nicely. Cheers, COS I sure do. She's been wrapped for about 2 hours or so. Still waiting for that thickest part of the flat to finally probe nicely. I've been checking about ever 30 minutes or so. Patience... something I don't have much of, but this hobby/obsession sure makes me work on that sometimes.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-14-2016, 04:12 AM | #18 | |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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Quote:
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05-14-2016, 05:55 AM | #19 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Great looking ends. When I do pork burnt ends I prepare the butt just like a normal cook. I take it off the smoker at 160 degrees. It has nice color and bark by then. I then cube it up,put in foil pan,more rub on it, and cover with foil.put back on smoker until just about probe tender. Take foil off toss with sauce, put back on smoker uncovered till done. This works great for me.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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05-14-2016, 05:56 AM | #20 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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*sigh* - I'm not even going to post a photo.
Couldn't win on this one. Afraid I overcooked this one... no floppy feel... must've cooked all the fat out of it and missed the sweet spot. Damn. First time for me cooking a brisket (flat) too far! Well... Momma's baked beans and garlic sautéed green beans are the winners tonight.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-14-2016, 05:57 AM | #21 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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least your honest
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-14-2016, 05:58 AM | #22 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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Brisket chili
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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05-14-2016, 05:59 AM | #23 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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We all learn from each others' successes and failures.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-14-2016, 06:02 AM | #24 | |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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Quote:
I would rather have it undercooked slightly than over cook a brisket, just me.
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05-14-2016, 06:07 AM | #25 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
But, alas... All is NOT lost! It's amazing what a simple mop sauce (served with the brisket) can do. Ingredients: Apple Juice/Cider Apple Cider Vinegar Bourbon Worcestershire Sauce Lemon Juice Dry Rub - Bring it all to a simmer and let it reduce by about 1/2. Each slice of this brisket seems to soak up the sauce, open up... relax... and then... it's tender and delicious like it should've been in the first place.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-14-2016, 06:12 AM | #26 | |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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Quote:
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05-14-2016, 06:14 AM | #27 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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The burnt ends look crazy good, ShadowDriver. Well done!
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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05-14-2016, 06:29 AM | #28 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Could you have fried the brisket in butter to moisten it, thats how we reheat some meats for service?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-14-2016, 07:06 AM | #29 |
On the road to being a farker
Join Date: 02-22-16
Location: LV,Pa
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Looks great!
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05-14-2016, 07:25 AM | #30 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Those burnt ends look so tasty. Nice cook.
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Weber kettle, Blackstone griddle n pizza oven, Humphrey's Weeble, Camp Chef SE pellet grill |
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Tags |
brisket, Oakridge Rub, pork burnt ends, pork butt |
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