Steaks and brisket

pocoloco · 07-01-2013, 01:01 AM

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.

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

Then some brisket hash for breakfast the day after that.

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

Titch · 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

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!

pocoloco · 07-01-2013, 07:39 AM

Quote:

Originally Posted by jmoney7269

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

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!

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 !

Briskit Hash Is Fuggin Awesome Make It Everytime I Do Briskit

07-01-2013, 01:01 AM	#1
pocoloco Got Wood. Join Date: 06-21-11 Location: Chicago IL	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. Sorry guys, no sliced shots, but made this the day after. Then some brisket hash for breakfast the day after that. Need more meat, let's eat some steaks. Reverse sear goodness.

07-01-2013, 01:08 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks great mate. what temps and for how long ? __________________ 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:

07-01-2013, 01:13 AM	#3
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Sure looks about as good as it gets. Nice Brisky! __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

07-01-2013, 07:14 AM	#6
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

07-01-2013, 10:18 AM	#10
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Looks perfect...loco. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

07-01-2013, 01:17 AM	#4
pocoloco Got Wood. Join Date: 06-21-11 Location: Chicago IL	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.

07-01-2013, 10:15 AM	#9
pocoloco Got Wood. Join Date: 06-21-11 Location: Chicago IL	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.

07-01-2013, 02:13 PM	#11
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Now that's some juicy prOn! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

07-01-2013, 09:52 PM	#12
Hedgeley Knows what a fatty is. Join Date: 03-23-13 Location: Hamilton ON Canada	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

07-01-2013, 11:11 PM	#13
VoodoChild is one Smokin' Farker Join Date: 05-22-11 Location: Phoenix,AZ Always Sunny !	Nice Looking Cook ! Briskit Hash Is Fuggin Awesome Make It Everytime I Do Briskit __________________ [I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE