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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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05-14-2018, 02:34 AM | #1 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Early start today for a brisket
Picked up a small brisket, it turned out to be just the flat.
Prepped and rubbed with Black Ops yesterday evening. Lit up the stickburner at 6am this morning. Spritzed after an hour and realized I had it fat side down so I flipped it. After 2 hours, the flat is at 62C. Cruising at 275F. Verzonden vanaf mijn iPhone met Tapatalk
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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05-14-2018, 05:12 AM | #2 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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5 hours in, flat lining the zone. Looking good, not sure if I will wrap in BP.
Some newborns keeping me company Verzonden vanaf mijn iPhone met Tapatalk
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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05-14-2018, 06:12 AM | #3 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Nice day so far. At least you made some new friends.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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05-14-2018, 06:43 AM | #4 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Not sure they are happy about the smoke. To make up, I have been keeping our 5 cats away from them.
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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05-14-2018, 07:39 AM | #5 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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7 hours in, decided to wrap.
Verzonden vanaf mijn iPhone met Tapatalk
__________________
20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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Thanks from: ---> |
05-14-2018, 11:23 AM | #6 | |
Full Fledged Farker
Join Date: 02-10-15
Location: NorUt
Name/Nickname : Brett
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Quote:
Is the brisket going to get confused if you are cooking in Fahrenheit and temping the brisket in Celsius? Cook looks great so far!
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Humphrey's Pint |
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05-14-2018, 12:21 PM | #7 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Looking really good.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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05-14-2018, 02:09 PM | #8 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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It was worth a try!
__________________
20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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05-14-2018, 02:27 PM | #9 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Early start today for a brisket
I checked it after 2 hours wrapped, not probe tender yet although I had readings of 202F at some spots. Put it back and half an hour later it was where I wanted it. So a 10,5 hour cook, average temp from the Fireboard in the cooking chamber was bang on 275F. I let it breathe for about 20mins and held it in the oven at 160F for 2,5hours before dinner.
Then I had a face palm moment, I cut 2 slizes and noticed I was cutting with the grain. Couldn´t figure it out until I slized from the other side and noticed it was laying fat side down on the cutting board. When I THOUGHT it was fat side down (at 8am), it actually was fat side up on the smoker. So I cooked it fat side down for the entire cook EXCEPT the 1st hour. Anyway, I cut some slizes and did the bend test and it was barely holding on. The misses took 1 bite and said:"yeah, this is IT'. It came out really well, moist, great taste, awesome smoke ring. 1st brisket on the stickburner, 1st time just a flat but very happy with the result. So, as there´s about 2/3 of the flat left, what´s the best way to reheat? Reheat as a big chunk (sous-vide/oven?) or better to slize it, vacuum seal it in a bag and reheat sous-vide?
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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Thanks from: ---> |
05-14-2018, 03:09 PM | #10 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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I cut everything out and portion them while I still have a mess on my hands. It's a good way to know how many portions you have rather than looking at chunks.
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Boathouse Smokers Big Black Cabinet |
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05-14-2018, 03:16 PM | #11 |
Full Fledged Farker
Join Date: 02-10-15
Location: NorUt
Name/Nickname : Brett
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That looks fantastic! Great job!
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Humphrey's Pint |
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05-14-2018, 04:24 PM | #12 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Looks great Yoeri.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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05-14-2018, 04:32 PM | #13 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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That Looks GOOD. I cook Fat side down , point towards the firebox if a whole packer. When I prep/trim a brisket I cut off the first slice (raw brisket) so I know where to start slicing after the cook.
I slice up entire brisket and pan or vac seal with beef broth or BBQ Sauce.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-14-2018, 06:18 PM | #14 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Nice work, cook looks great.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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05-14-2018, 06:33 PM | #15 |
On the road to being a farker
Join Date: 05-02-18
Location: Central CA
Name/Nickname : Flatbroke
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Wow looks great.
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Lang 108D & 60D patio |
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