עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-10-2004, 12:07 PM   #1
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default Cooler Technique

Kev asked about using a cooler, but I didnt want it to get buried in the cattle call.

Some good info already on this:

Quote:
Originally Posted by Kevcros
My question is..I smoke to the appropriate temps, let sit for a few minutes and carve..Someone please explain the wrapped cooler sitting technique ? May start early to allow cooler if important..
Quote:
Originally Posted by cookswithfire
Kevcros..being a newbie myself I may be totally wrong about this but this Is what I think the cooler does...It gives the meat a extended rest allowing some of the juices to soak back into the meat.. with out loosing that much temperature so its win win
Quote:
Originally Posted by kcquer
. I'll add a bit to cwf's insight on the use of a cooler to say that even when stuff is pulled from the cooker and the internal temp begins to drop that cooking continues, using the cooler extends this process and will yield a more tender finished product without risk of drying. Very effective on briskets and butts.
.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 09-10-2004, 04:59 PM   #2
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

At what internal temperature do most of you find best to remove the brisket from the cooler for carving? The one I did last Saturday went into the cooler at 190* and carved at 160*. Flavor was great but seemed a little dry to me. Guests loved it though. I'm still looking for brisket nirvana without having to put out for a Kobe!
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 09-10-2004, 07:43 PM   #3
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Neil, Question:
Did you spray before you foiled? Did your juice leak out of the foil?

About 160*-165* is where i like to slice and we haven't had a dry one yet. I wondered if you did something different than what we do.
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 09-10-2004, 09:31 PM   #4
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4
Default

i dont go by temp, but once it hits 180, i start checking for tenderness. A probe or instant read should go into the flat without resistance. Once thats done, i cooler it and slice anywhere above 140.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 09-10-2004, 11:01 PM   #5
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Neil
At what internal temperature do most of you find best to remove the brisket from the cooler for carving? The one I did last Saturday went into the cooler at 190* and carved at 160*. Flavor was great but seemed a little dry to me. Guests loved it though. I'm still looking for brisket nirvana without having to put out for a Kobe!
spray the **** out of it before wrapping (just my opin) and when coolered down to 165 or so, slice.

if it is still dry, provide address and we will cook together and meat each other.

after J Minions tips, (more sugar for bark, fat side down and flip) I reached nirvana last week
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 09-11-2004, 05:47 AM   #6
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

Thanks for the info. I'll give it a try for the next tailgate.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 09-11-2004, 07:29 AM   #7
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default

Neil, I cook mine (packers always) fat cap down and when they're wrapped they go in the cooler fat cap up so the part without the fatcap get to sit in the juice. If I cook in foil at the end I also do this fatcap up.

Quote:
Flavor was great but seemed a little dry to me.
It's also quite possible that you didn't do anything wrong, I almost always cook briskets in pairs (too much time and fuel invested to do just one) and sometimes one is just not as good as the other.
kcquer is offline   Reply With Quote


Unread 09-11-2004, 09:58 AM   #8
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

KC, I cooked it fat cap down and kept it that way the whole time. I'll try flipping next time when I wrap. As I stated above, the taste was great. There was a ton of juice drippings but the meat in the center seemed tough and dry almost as if it was steamed now that I think about it. Maybe because I injected with the Dr. Pepper marinade?
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Technique btcg Q-talk 19 08-10-2011 01:49 PM
Best technique for an offset? mykz26 Q-talk 12 06-12-2011 08:33 PM
meat grinding technique seattlepitboss Q-talk 8 05-12-2011 08:41 PM
New (for me) Brisket Technique... JD McGee Q-talk 18 07-09-2008 07:32 PM
Technique for discussion ckkphoto Q-talk 26 11-16-2003 02:45 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.