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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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06-29-2010, 11:51 AM | #1 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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1st Brisket, burnt ends question
Just took the brisket off the smoker, probe slid in like nothing was there. Wrapped in foil and towels, in the cooler. I want to make burnt ends. My question is can I separate the flat and point and just keep the flat wrapped in the cooler for a couple hours? Thanks much! Pron will be on it's way soon...
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06-29-2010, 11:57 AM | #2 |
Knows what a fatty is.
Join Date: 04-20-09
Location: Mobile, AL
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I separate mine about an hour before turn-in and put the flat back in the cooler.
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06-29-2010, 05:49 PM | #3 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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Thanks, I was talking more for home consumption. I did end up separating the two and putting the flat back in the cooler for later. Kept it in there until it got down to 145 degrees, then sliced. Unfortunately, it was dry. I was surprised, cuz when I poked it it went in with no resistance at all. Maybe next time I'll inject with something instead of just using a rub. Then I think I left the burnt ends in the smoker for too long. Oh well, we're always learnin'!!
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06-29-2010, 06:59 PM | #4 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Try using a pan, mine come out real juicy now. And I don't do burnt ends any more, I like the point just as it comes off the flat. DEELISH.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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06-29-2010, 07:25 PM | #5 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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06-29-2010, 10:20 PM | #6 | |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
Jim, What exactly do you do? Do you cook it in the pan from the start and then cover with foil later? Do you add anything like broth, initially and when foiled? Thanks,
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Greg |
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06-29-2010, 10:24 PM | #7 | |
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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06-29-2010, 10:57 PM | #8 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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I kind of figured it was too long, dry and fell apart way too easily. Is there maybe a MAX temperature of the meat, say "never cook it to 200" that I should be aware of??
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06-29-2010, 11:09 PM | #9 | |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
Anyway he does low and slow. Puts it in a foil pan, Fat side up or down? Smokes for however long, 6hrs?, then puts foil over the pan and finishes it covered for the last three. I put a beer in the last one I did, seems like a waste but I can't drink any more so who cares. My thought with this is, cook it as you would even though it's in the pan. and cover just after you get past the stall. All the drippings are in the pan and stay with the meat. AT about 195-200, I foiled out of the pan to let it rest for about an hour. A few other Brethren have said they have also used this method. Maybe not the same but similar. Good luck. Jim
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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06-29-2010, 11:51 PM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Unfortunately, not really. there is a window of opportunity where it is tender but not over cooked. the key is to catch it in that window. No magic that i know of.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-30-2010, 12:13 AM | #11 |
is one Smokin' Farker
Join Date: 03-29-09
Location: YK, Northwest Territories
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I wait till mine hit 185-190 then probe till butter like feel. Wrap as you do and cooler, so far this has worked with great results, However I use a water pan between the fire and the racks. What are you cooking with? I will usually put some butts on as not to waste fuel, the temp of all the meat in the cooler will keep everything nice and hot for a few hours. I also have put about a tsp - tbsp of apple juice in the foil with pork, Beef broth with Brisky. This may or may not help but it definitely does not hurt.
Good luck!
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I Eat Burgers for Breakfast |
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06-30-2010, 11:06 AM | #12 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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Thanks everyone, a lot of good tips. I will say this: the leftovers today taste great!
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06-30-2010, 07:23 PM | #13 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Keep in mind the temps will actually keep climbing a few degrees after taking it off. Thats one of the reasons you wrap it up and let it rest in a cooler so it can rest and finish cooking.
I just did a brisket last weekend and the flat was good but the point was still tough. So I cubed the point and put it back in the pan and back in the smoker where I still had a couple butts still smoking. I let the burnt ends go a bit long but they were more tender than when they went in.
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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