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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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11-23-2013, 08:08 AM | #16 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
If you have good technique you can make a select grade brisket taste absolutely dericious and be very moist and tender.
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11-23-2013, 08:24 AM | #17 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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I've said this before but I'll try again I'll let it go beyond and leave the temp Guage in the kitchen but to be honest I wasn't using the numbers just as a probe. I was looking at the read out just cuz.
Dammit know I gotta do another one :-) |
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11-23-2013, 09:46 AM | #18 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Some of the absolute best briskets I have ever cooked have been graded Select it's technique + temp & time that win the day. When I pick out a packer the last thing I look at is the grade. I look a Price per lb, overall equality in symmetry,weight between 12-15 lb and a tail no thinner than a min of 1". Once I sort the likely candidates I look at the marbling and make the final selection. If it is a select fine, choice that is ok too. Never saw Prime in my life for sale and to be honest I would never spend that kind of money they bring to get one. BBQ at it's bare roots is all about taking the worst cut & turning it into the best cut. Some seem to forget that and compensate by buying a higher quality. Those that Can, Do, those that Can't, Cheat it.
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11-23-2013, 09:58 AM | #19 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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If you are cooking Hot and Fast, my experience is your temps are going to be at least 10 degrees higher than low and slow on finished product. However, do not use temp as a guide use feel. Temp is for tracking purposes only!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-23-2013, 10:28 AM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I also have stopped buying Smart and Final briskets. I have had some great cooks with them, but, also some bad ones. I prefer Angus of Choice from Cash and Carry for bargain briskets. They charge a little more than Jetro, but, no need to be a business and never a big line.
Probe tender is a hard standard until you nail one. When you think it is like poking a hot skewer through butter (or perhaps probing pudding), you start to understand. The probe should almost insert itself. I actually use a shish kebab skewer. Many use an ice pick. The rule I use is fat cap towards the source of heat. In a cooker such as yours, that means fat cap down. That is not why the flat was tough though. I would also say, that meat that comes off of the heat will always be a little softer, and then it will tighten up. A brisket that is properly cooks tightens up just a tiny bit. If it is over cooked, it won't tighten up at all, as the collagen and connective tissues are so denatured, they cannot tighten up. A piece of meat that tightens up a lot after being removed from the heat is undercooked.
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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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11-23-2013, 10:37 AM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Something to note:
Meat temp: Reaction: less than 125°F; Meat will not contract Meat will be soft, it has not heated to a point where the internal fluids have cause the proteins to contract. It will not tighten up at normal room temperatures. 135° to 140°F; Outer layer of the meat will contract The outer layer of the meat will tighten up, depending on the point in the temperature range, the internal meat will tighten variable. This is why, when you slice a rare to medium-rare roast, the middle of the meat seems to bulge as the roast cools. The inner meat has not gotten to the same heat as the outer layer of meat. Both parts of the meat contract, just that the layer on the outside heated beyond the point where the proteins remain relaxed. 145°-169°-all of the roast will contract; As the internal moisture has all been heated to the point that it has activated the proteins. Now, proteins such as collagen are heat sensitive. When heated, they relax, when cooled, they now contract to the original state, but, you have cooked moisture out of the meat, and the proteins now tighten beyond their natural state. 169°-190°-Meat will harden This is the range, where you find that the meat if hard, both on the cooker and off. It is at it's maximum heat level, prior to the collagen and proteins denaturing. Almost no meat will be edible in this range. The water based moisture has largely been driven off, and the moisture from fat and collagen has not been rendered. And here is the trick with brisket, from 190°F and up until it is done, the meat will begin to soften on the cooker as the process of rendering finalizes. But, until the process is done, the meat will still tighten when/as it cools. This is another way of reading your cooked brisket.
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11-23-2013, 10:47 AM | #22 | |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Quote:
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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11-23-2013, 12:09 PM | #23 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Maybe let the brisket breathe for 15 or 20 minutes and then rest it in foil. This way it won't continue to cook as much while resting.
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11-23-2013, 12:19 PM | #24 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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11-23-2013, 02:30 PM | #25 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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Select, then choice then prime,
PS I did open it and let the steam out for 15,minutes |
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11-24-2013, 02:47 AM | #26 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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