Quick Brisket, Ribs And A New Sauce To Try - Page 2

Sooner21 · 01-21-2019, 06:26 AM

Awesome cook! What do you think about the Meater now that you've had time with it?

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LordRiffenstein · 01-21-2019, 08:52 AM

Excellent cook!

ssv3 · 01-21-2019, 10:29 AM

Thanks all!

ssv3 · 01-21-2019, 10:29 AM

Quote:

Originally Posted by smoking cajun

what temp did you cook those at?

275*

ssv3 · 01-21-2019, 10:32 AM

Quote:

Originally Posted by Sooner21

Awesome cook! What do you think about the Meater now that you've had time with it?

Sent from my iPhone using Tapatalk

Thanks!

I didn't have high hopes to be honest but surprisingly it works and works very well. I like it. The app is awesome too.

70monte · 01-21-2019, 10:55 AM

Great looking food. That brisket made my mouth water.

gtr · 01-21-2019, 12:14 PM

There ya go!

I've gotten really used to cooking briskets at low temp on the WSM while I sleep, but I might oughtta give that hot & fast thing a shot. Always good to have multiple techniques available!

Nicely done, Sako.

ssv3 · 01-21-2019, 01:17 PM

Quote:

Originally Posted by gtr

There ya go!

I've gotten really used to cooking briskets at low temp on the WSM while I sleep, but I might oughtta give that hot & fast thing a shot. Always good to have multiple techniques available!

Nicely done, Sako.

Thanks brotha!

I let it ride at 275. I was thinking of putting it in over night low n slow then I remembered Hunsaker runs through em like nothing.

Joshw · 01-21-2019, 02:24 PM

The quality of the meat you get out there, is something to marvel at, and of course, it looks even better, after the Sako treatment.

ssv3 · 01-21-2019, 03:23 PM

Quote:

Originally Posted by Joshw

The quality of the meat you get out there, is something to marvel at, and of course, it looks even better, after the Sako treatment.

Lol

Thanks Josh!

The Costco Business centers certainly help.

Stingerhook · 01-21-2019, 07:55 PM

I going to need a bigger plate than that Sako.

Moose · 01-21-2019, 08:14 PM

That all looks nothing short of fantastic, Sako, especially the brisket! I haven't seen many separate the point from the flat before and have the flat turn out juicy like yours did, but then again, you had really good meat to work with.

So...

What's the plan for the point? Do you need us to come over to help you eat it?

Bob C Cue · 01-21-2019, 08:51 PM

Great looking meats! I'm amazed at how short the cook time was at 275!

ssv3 · 01-21-2019, 09:28 PM

Quote:

Originally Posted by Moose

That all looks nothing short of fantastic, Sako, especially the brisket! I haven't seen many separate the point from the flat before and have the flat turn out juicy like yours did, but then again, you had really good meat to work with.

So...

What's the plan for the point? Do you need us to come over to help you eat it?

Thanks Richard!

It would've been too much food so I figured I'd keep the point for myself or ourselves?

Brisket was super moist. Good prime brisket really do shine contrary to what people say that a brisket is a brisket. It makes a huge difference.

ssv3 · 01-21-2019, 09:32 PM

Quote:

Originally Posted by Bob C Cue

Great looking meats! I'm amazed at how short the cook time was at 275!

Thanks Bob! I average 2 to 2 1/2 on ribs and 5 hours on a fuller packer at 275 in Hunsaker. Vortex magic.

01-21-2019, 08:52 AM	#17
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Excellent cook! __________________ 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

01-21-2019, 10:29 AM	#18
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Thanks all! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

01-21-2019, 10:55 AM	#21
70monte is One Chatty Farker Join Date: 04-29-17 Location: Aurora, Mo	Great looking food. That brisket made my mouth water. __________________ Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360.

01-21-2019, 12:14 PM	#22
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	There ya go! I've gotten really used to cooking briskets at low temp on the WSM while I sleep, but I might oughtta give that hot & fast thing a shot. Always good to have multiple techniques available! Nicely done, Sako. __________________ 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?

01-21-2019, 07:55 PM	#26
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I going to need a bigger plate than that Sako. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

01-21-2019, 06:26 AM	#16
Sooner21 is one Smokin' Farker Join Date: 10-24-09 Location: WNY	Awesome cook! What do you think about the Meater now that you've had time with it? Sent from my iPhone using Tapatalk

01-21-2019, 02:24 PM	#24
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	The quality of the meat you get out there, is something to marvel at, and of course, it looks even better, after the Sako treatment.

01-21-2019, 08:14 PM	#27
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	That all looks nothing short of fantastic, Sako, especially the brisket! I haven't seen many separate the point from the flat before and have the flat turn out juicy like yours did, but then again, you had really good meat to work with. So... What's the plan for the point? Do you need us to come over to help you eat it? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

01-21-2019, 08:51 PM	#28
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Great looking meats! I'm amazed at how short the cook time was at 275! __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].