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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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09-10-2012, 12:27 PM | #31 | |
Knows what a fatty is.
Join Date: 02-20-11
Location: Chicago Suburbs
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09-10-2012, 12:40 PM | #32 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Nice work!
In cooking, as in life...
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-10-2012, 12:42 PM | #33 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Ya know, I thought this too, and I guess I still do for the most part, but recently on Greg Rempe's show he hosted the newest installment of the Brisket Roundtable. One of the guests was Mike Wozniak of Quau. Right now he is one of the top ranked brisket cooks in KCBS. At one point during the discussion I remember hearing him say that he knows the brisket is done when it has the resistance of a woman's breast. Now these are his words not mine, so hopefully I don't get modded haha, but that sounds to me like his brisket is more tender than what most are shooting for.
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09-10-2012, 12:43 PM | #34 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I'd also like to add that using 18" or 24" butcher paper would likely work much better than the 15" parchment paper I had on hand.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 12:44 PM | #35 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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[QUOTE=Q-Dat;2207177]Ya know, I thought this too, and I guess I still do for the most part, but recently on Greg Rempe's show he hosted the newest installment of the Brisket Roundtable. One of the guests was Mike Wozniak of Quau. Right now he is one of the top ranked brisket cooks in KCBS. At one point during the discussion I remember hearing him say that he knows the brisket is done when it has the resistance of a woman's breast. Now these are his words not mine, so hopefully I don't get modded haha, but that sounds to me like his brisket is more tender than what most are shooting for.[/QUOTE]
Depends...are they natural or "enhanced"???
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-10-2012, 01:40 PM | #36 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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So all I need to do next weekend is to reproduce your success and everything will be just fine!
I really like the idea of a very basic rub. Oh boy, I already ordered my large "Brustkern von oesterreichischem Jungstier" today and really hope I don't mess it up (again), I just need to get to the right point without overcooking or drying it out. We'll see how that's going to work out.
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09-10-2012, 02:05 PM | #37 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-11-2012, 01:43 AM | #38 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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The translation making most sense would be "Kind of brisket from young Austrian bull", which is not quite the same as a real brisket or packer as you have over there, but more like the European version of a brisket. A full report of that cook will follow afterwards.
BTW My wife is skeptical about the simplified rub, because she thinks just salt + pepper + garlic will emphasize the garlic, which she does not like that much. With a mix of 1/2 cup salt + 1/4 cup white pepper + 1/4 cup black pepper + 1/4 cup garlic will it be heavy on garlic? I think we have granulated and powdered garlic, does this make any difference? My wife would use a bunch of herbs to experiment with, but I want to perfect the brisket first.
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09-11-2012, 04:12 AM | #39 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I don't think you'll even notice the garlic up front at all. It will fade into the back ground and play a supporting role as long as you're not heavy handed witht he rub. The pepper will likely be the flavor that shines through the most with the salt following. At least, that's how mine tasted. Yes, there is a difference between granulated garlic and powdered. I prefer and always use granulated garlic. But garlic isn't a requirement by any means. The true Texas style is straight up salt and pepper for the most part. But, I like what garlic brings to the table in rubs.
Good luck with the cook!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-11-2012, 09:58 AM | #40 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thanks for the report. I've been to Franklin's in Austin and that experience has become my reference point and target. I do Salt/Pepper only, but don't do foil or paper - I think because I'm too lazy and I'm getting dang tasty results.
Thanks for the answer above on how you wrap. That was helpful. Can you clarify: 1) For checking doneness, did you just do it by feel of pressing on the brisket? Press looking for wobbling? Or did you use a probe looking for resistance? 2) If probing, are you unwrapping, probing through the paper or what? Same with the temp readings, though the paper? And do you have enough skill to probe the top without going through the bottom paper/foil? I don't.
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09-11-2012, 10:06 AM | #41 |
Full Fledged Farker
Join Date: 01-03-12
Location: Mechanicsville, VA
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Great thread. I am going to have to pick up some butcher paper tonight at Sams. I have to try this.
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09-11-2012, 10:19 AM | #42 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I hope that answered your questions.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-11-2012, 10:19 AM | #43 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
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09-11-2012, 10:34 AM | #44 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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If you have to use foil, your times and texture will change a bit. But if you can find butcher paper, that would be my first choice. A local butcher or meat market should be willing to give you a few good sized pieces in exchange for some of the left over results I would imagine. But one thing I really liked about using the paper versus the foil is that it seemed to give the benefit of foil, with out making the bark of the meat soft while keeping it tender.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-11-2012, 11:38 AM | #45 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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Very good info and thanks for the pics too, gonna have to find some butcher or parchment paper, Sams doesnt sell it down here. Gotta try that this weekend though.
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