THoey1963
09-07-2016, 11:11 AM
I made some Hatch Salsa on Sunday for a potluck we had on Sunday night. It tasted great to me, but I made too much and have some left over. Can I vacuum seal and freeze some? I won't eat it all before it goes bad...
Along with the butts I made for me this weekend, I had a couple friends ask if I would do them up a brisket. I was going shopping the next day, so I picked them out and they would just pay for the meat. Went to HEB on Saturday and didn't see any Primes out, so I asked, and was told that they were out as they ground them all up for hamburger??? On Saturday of a three day weekend?
OK, no probs, Choice it is. They had a bin of labelled and stamped Choice for $2.70ish per pound. Right next to it were more briskets, grade not listed on the label, but the bags said Choice and they were only $1.87 per pound. I went through them all and the best two were just over 20 pounds each. Bigger than I wanted, but they were nice pieces of meat.
Fired up the LSG cabinet at 3:30 PM Sunday afternoon, briskets trimmed (about 10 pounds of fat total between the two briskets), rubbed, and on the smoker (top grate) at 4:15 pm. I have the Guru attached and I am looking for a long, slow cook at 225*. I throw my butts on at 1 am, check them at 3 am before I went to bed and set an alarm for 6 am. I figure at that time the butts would be ready to pan and foil. They are, but while I am in there I notice the briskets look done. I tap the point and it jiggles. I slide the grate out and push a chopstick into the point and it goes through like warm butter. Fourteen hours in and they are done cooking at 225. I would have expected closer to 16 - 18 hours at that low temp. I let them rest in the oven (off) for several hours, go to slice them and they are slightly overcooked. A little crumbly, a little dry in the flat, and a little crusty on the bottom.
So, after all that, finally, the question. Has anyone experienced faster than normal cooking in their cabinet? The Guru, the Maverick, and the gauge all said the temp was running right around 225*. I expect Primes to cook quick, but not so much for Choice.
Along with the butts I made for me this weekend, I had a couple friends ask if I would do them up a brisket. I was going shopping the next day, so I picked them out and they would just pay for the meat. Went to HEB on Saturday and didn't see any Primes out, so I asked, and was told that they were out as they ground them all up for hamburger??? On Saturday of a three day weekend?
OK, no probs, Choice it is. They had a bin of labelled and stamped Choice for $2.70ish per pound. Right next to it were more briskets, grade not listed on the label, but the bags said Choice and they were only $1.87 per pound. I went through them all and the best two were just over 20 pounds each. Bigger than I wanted, but they were nice pieces of meat.
Fired up the LSG cabinet at 3:30 PM Sunday afternoon, briskets trimmed (about 10 pounds of fat total between the two briskets), rubbed, and on the smoker (top grate) at 4:15 pm. I have the Guru attached and I am looking for a long, slow cook at 225*. I throw my butts on at 1 am, check them at 3 am before I went to bed and set an alarm for 6 am. I figure at that time the butts would be ready to pan and foil. They are, but while I am in there I notice the briskets look done. I tap the point and it jiggles. I slide the grate out and push a chopstick into the point and it goes through like warm butter. Fourteen hours in and they are done cooking at 225. I would have expected closer to 16 - 18 hours at that low temp. I let them rest in the oven (off) for several hours, go to slice them and they are slightly overcooked. A little crumbly, a little dry in the flat, and a little crusty on the bottom.
So, after all that, finally, the question. Has anyone experienced faster than normal cooking in their cabinet? The Guru, the Maverick, and the gauge all said the temp was running right around 225*. I expect Primes to cook quick, but not so much for Choice.