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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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08-31-2013, 06:46 PM | #1 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Cows suck. Continual beef fails.
Pork i can do, whole shoulders, Boston's/picnics, bellies, spares into St. Louis style and cook them good too. Beef on the other hand is my weak point.
Beef ribs last two times were extremely chewy and my sauce you couldn't taste over the beef flavor. Today i tried my first ever brisket. A beautiful 14lbs Prime packer with a thick flat. Rubbed her down with bovine bold and stuck her on the wsm at 275 around 9am. Waited till about 3Pm and started to probe, not butter yet. Kept waiting and proving every hour or so. The point is done very soft, just gotta wait on flat, another hour and still a 3" strip not butter soft. I finally pulled it off at 6pm. 9 hours at 275. Never wrapped and let it sit foiled until a few minutes ago, prepare to slice against the grain and....smoosh flattened down, couldn't do anything with it. The bark was so dried out and hard I couldn't cut it and it smushed my brisket, all i could do is makes pulled brisket that has no flavor. Very mad at this cook. Guess ill try again after a pork cook.
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US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG. |
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08-31-2013, 06:51 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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try wrapping in foil or butcher paper after 4 -5 hrs next time. at 275 should be 6-8 hrs total then let it rest atleast 1 hr - 2 hrs is better.
What was your rub? I've read a cpl places that Prime is not good for Hot n Fast because of too much fat/marbling to render out- they say Prime is best for low n slow at 225* - I dunno I smoke Selects and occasional Choice and Hot n Fast has been better for me. 275*-300* around 6 hrs total. |
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08-31-2013, 07:46 PM | #3 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Plow boys bovine bold. It was the last time i jump in that deep of a pool, no more prime for a long time.
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US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG. |
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08-31-2013, 07:48 PM | #4 |
On the road to being a farker
Join Date: 07-18-13
Location: Iowa
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I struggle with brisket at times as well. If the brisket does not have really good marbling, I foil it after about 4 hours. Only way I can get it good and tender, juicy, and still have good flavor. If it is a select brisket, with good marbling, I skip the foil until rest time.
Just my experience with some briskets. |
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Thanks from:---> |
08-31-2013, 07:52 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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OK...
Step away from the brisket. Deep, calming breaths I cook prime briskets at 275 regularly with no problem, and I use Bovine Bold. What were you cooking in? The WSM? Water in the pan, no pan, something else? Fat cap up or down? How did you measure the temp and where in the cooker? At 275 my briskets go about 45-60 minutes per pound in my FEC-100 as a reference.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-31-2013, 07:57 PM | #6 | |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Quote:
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US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG. |
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08-31-2013, 07:59 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Cook Fat cap down. You only need to probe in the thickest part of the Flat that is the last spot to get tender. I suggest some butcher paper
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-31-2013, 08:13 PM | #8 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Next time you get a beautiful 14 pound packer send it to me.
I'm a little confused about this comment What flavor are you looking for?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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08-31-2013, 08:17 PM | #9 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Was trying to copy the brown sugar, parkey, tiger amd honey recipe that i normally use on the pork ribs, wasnt strong enough to taste. But that's another topic.
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US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG. |
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08-31-2013, 08:20 PM | #10 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-31-2013, 08:22 PM | #11 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Kind of my thought process, trial by fire... Or smoke.
__________________
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG. |
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08-31-2013, 08:40 PM | #12 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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I like the smaller briskets like under 12#.
Everyone has a similarly different technique and IMHO that's because they know their individual cookers quirks like they know the beer aisle. I use my Pit Barrel Cooker for brisket. It will take the cut to 160 then I wrap in foil and place on the grate till 200 or probe tender. Remove wrap in a couple towels and rest for 2 hours. Never been disappointed yet. Usually takes About 7-8 hours total. Regardless of type of cooker you use, pit barrel cooker company has great 3-4 minute videos on their website that shows prepping and cooking the most popular cuts of meat. The prep method will work fine in any cooker
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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08-31-2013, 09:24 PM | #13 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Quote:
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08-31-2013, 11:36 PM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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IMO S&P is the way to go with beef - maybe a little garlic, maybe a little onion powder - maybe a little heat - maybe to all that - just let the beef and smoke shine. Pork is a little more amenable to sweet flavors. I have had short ribs with some sweet on 'em and they are really dang good, but the sweet is subtle on those.
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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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09-01-2013, 05:41 AM | #15 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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I stopped reading this after I saw "cows suck"....how dare you??!!!
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