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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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09-12-2012, 10:45 AM | #61 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Too bad that your pictures are so small (640x480 should be made the minimum viewing size). I have to ask some more:
I have always only used the cooler for resting so far, so it may be interesting if resting in a heated oven makes a difference. And again the question of the used salt. I guess the coarse sea salt is a little more coarse than Kosher Salt, my wife used it at the beginning, but exchanged it with simple fine grained saline salt (= table salt), because it sticks better to the meat (rub applied dry only). I am a little nervous about this cook, I really need a success with a nice moist but lean product featuring such a beautiful smoke ring as shown on your pictures (using some precious Mesquite for the very first time).
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09-12-2012, 11:11 AM | #62 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
If you'd like, PM me your e-mail address and I can resize the pictures larger and send them directly to you if that will help.
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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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09-12-2012, 12:25 PM | #63 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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That's strange, I just took a look again, your pics are all 500x375, which is rather small. I don't know if it's because you used the forum attachment function, because I use photobucket therefor.
About the fat cap downwards, I have a foiled clay saucer in a foiled water pan without water in my WSM acting as a heatsink and -diffuser, so a fat layer as protection is not necessary in that case. Trimming the fat cap allows the smoke ring to also form on the downwards facing side, but I am not sure if trimming the fat cap has any impact on the juiciness of the resulting product. I'll go shopping tomorrow, so I'll look out for un-iodized salt, but the major concern is the quantity depending on crystal size due to the lack of a conversion table for the salt I can get here. Could you tell me the weight of 1/2 cup Kosher Salt? Measuring in cups makes it difficult to compare, so measuring in weight is the solution to eliminate any error.
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09-12-2012, 01:24 PM | #64 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I do use the forum photo function. Like I said, PM me your e-mail and I will gladly send you larger pictures. I'm just not sure why they appear smaller on one screen to the next?
As far as the salt, I just measured it out. 1/2 cup of DIamond Crystal Kosher (larger grain) weighs 85 grams and a 1/2 cup of Morton Kosher (smaller grain) weighs 150 grams. So, like I said, crystal size will affect how salty the same measurement as far as volume is. I wouldn't trim the fat cap down to leave any less than 1/8 to 1/4 inch of it on the meat.
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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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09-12-2012, 01:32 PM | #65 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Is this better?
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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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09-12-2012, 01:46 PM | #66 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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"What influence does resting at 170°F in an oven have compared to resting in a cooler?
I got the idea of resting it in the oven from Aaron Frankln. However, after further research, I learned that he holds his in a 200* box versus 170*. What I gather this does is that it keeps the meat in the jiggly state so it doesn't firm back up while resting. I would say that if you're going to only rest for an hour before eating, a cooler rest would be fine. But for longer periods, I now understand why a 200* oven is the way to go." That's interesting. I wonder how much of a factor this is. I think I remember seeing Pitmaster T have his briskets resting in a 190 degree oven for like 6 hours. Is there something about the cooling of that makes the flat all dry?
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09-12-2012, 01:50 PM | #67 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nope, the cooling allows the proteins to contract, which means the brisket will, overall, become a little tougher. A moist flat will become a slightly chewier moist flat. Same as for the point, with the added non-bonus of coagulated fat.
Keeping the meat in a heated cambro or similar device at 170F, has the benefit of keeping it at serving temperature and still not cooking it. If you have it at 200F, then it will stay there and not cook further. It was not uncommon, back before heated holding cabinets, for cooks to keep the briskets piled up on a 'warm' shelf in a cooker, where they just sat at around 200F for many hours.
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09-12-2012, 02:21 PM | #68 | ||
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
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I'll keep that in mind, thanks.
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09-12-2012, 02:26 PM | #69 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
So what would be the preferred / better method, to keep it at 200°F, 170°F or let slowly cool down wrapped up in a cooler?
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09-12-2012, 02:34 PM | #70 | |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Quote:
I'm sure if you want to win an KCBS contests jello brisket ain't gonna fly. I believe in JELLO
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09-12-2012, 02:48 PM | #71 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
If I was running a restaurant, I would do the 200F, as I want to be able to hold the brisket in an optimum condition for as long as I can. And I would have the ability to do that precisely with a warming cabinet. But, for personal consumption, where I was serving within 3 hours of pulling, I would just wrap in towels and go into a preheated cooler. I have done the oven at both 170F and 200F and both worked great. If you need to hold it for a longer time, then the oven might be a great option.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-12-2012, 05:22 PM | #72 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
__________________
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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09-12-2012, 06:10 PM | #73 |
On the road to being a farker
Join Date: 01-16-12
Location: Maine
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Is that your Shun Ken Onion in the last pic?
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09-12-2012, 07:19 PM | #74 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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No, that's the standard "Classic Shun". Excaliber only comes out for special occasions or for very large pieces of meat!!!
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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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09-12-2012, 08:52 PM | #75 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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I have reverted to the KISS method with my bbq and I could not be happier. I don't even foil anymore and just leave the UDS closed for the duration of the trip. I wrap only in butcher paper and use simple rubs. Saves money, effort, and increases the quality. Great write up and pron. Glad it worked out for you
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