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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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04-10-2013, 11:03 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Never ending Rescue brisket has done me in! Final Pr0n and reflections
Those of you who have followed my recent post's regarding this piece of brisket that i saved from the grinder, will understand my pain and agony! I cranked up the Kamado this morning. Packed the RO lump tight and started 1/4 of a chimney of Kingsford comp briquettes into the base of my Kamado (Vision Pro III) Dumped the charcoal on top of the lump, let it ride until everything was settled in. Put in the plate setter, drip pan and the double grate. Closed it up and waited another 20 minutes. Put on the 10lb Brisket at 10:00 A.M. did the S.S.S hygiene routine and went to my dentist appointment. When I left the cooker was at 260*.
I have a Oregon Scientific remote thermometer, so for S$$t's and giggles I put in the probe and set it for 160* went of to my dentist appointment and basically did my thing. Came home at 1:30 every thing was the same. IT of the brisket was around 155* and the grill temp was at 276*. At this point I had to resist my urge to open the cooker up to marvel at the masterpiece that I alone had created. My dogs convinced me that this was not really a good idea! So I endured the afternoon, made it through the stall period at approx 165* ( In sailing, we refer to it as the doldrums) desperately maintained my cool and refused to open the lid. Broke through the stall and the temp began rising once again. I could take it no more and began probing. Not quite buttah but close! Reached the point at about 7:00 and I was staving! Pulled it, wrapped it, and sent it to the pre-warmed cooler to rest. prepped and finished the sides and then plated dinner. Rested and ready! Final plate with a drizzle of Demi-Glace drip. Ultimately, I would say that everything turned out great, but I would like to see free range, organic, grass fed livestock, become the norm and not the overpriced commodity that they are forced to be.
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04-10-2013, 11:07 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great from here!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-10-2013, 11:12 PM | #3 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Looks perfect to me!
Congrats. |
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04-10-2013, 11:13 PM | #4 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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From where your lookin, that's a compliment!
I did rely on your old post for much of my support in the after carving. Thanks, Jed
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04-10-2013, 11:18 PM | #5 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Probe, probe , probe! I personally think that there was not enough fat layering and the point was really small. These grass fed, hormone free cuts are totally different than the big box market slaughterhouse cuts.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-10-2013, 11:20 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Looks great, grass fed is easy to get buy a feeder steer
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-10-2013, 11:21 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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how?
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04-11-2013, 07:56 AM | #8 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thank you!
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04-11-2013, 08:51 AM | #9 |
Full Fledged Farker
Join Date: 09-10-09
Location: Hanover Va
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Great looking plate!! Patience pays off!!
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1 members found this post helpful. |
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04-11-2013, 08:52 AM | #10 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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That's it.....no more pron before lunch. You're KILLIN ME!
Looks great.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-11-2013, 08:58 AM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Would you like a burnt end bbq sanger? It's been waiting for you all night in the Crotch Pot?
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-11-2013, 09:04 AM | #12 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Looks awesome, nice job sir. I echo your sentiments on grass fed. Mucho bettah IMO but until the damn government stops subsidizing corn (which will never happen...ah don't get me started!) we'll see a lot of corn fed beef.
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04-11-2013, 09:04 AM | #13 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looks great
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Stumps XL Baby/UDS |
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04-11-2013, 09:14 AM | #14 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks terrific!
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04-11-2013, 09:22 AM | #15 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Looks like You Nailed it !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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