View Full Version : From Start to Finish (PRON)
jacob
01-05-2008, 02:44 PM
Just not got to the finish part yet. I have been cooking Briskets for a lot of folks and only getting a taste. Today I decided to cook one just for me.:eek::biggrin: And a 2 # Fattie and just a few Polish Kielbasa.
Preparing my Brisket.
http://i128.photobucket.com/albums/p198/jacob65_2007/1st003.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st004.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st005.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st006.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st011.jpg
Not sure how hot it got, but flying glass dont feel so good.:roll:
http://i128.photobucket.com/albums/p198/jacob65_2007/1st010.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st012.jpg
More pics as the cooking progresses.
txschutte
01-05-2008, 02:50 PM
I've been craving a brisket for a while, and you didn't help the cause. Dry ice and FEDEX.
jpw23
01-05-2008, 03:27 PM
You seared the meat first?
jacob
01-05-2008, 03:32 PM
You seared the meat first?
Yes always, 3 to 4 minutes on each side at around 750 degrees.
jpw23
01-05-2008, 03:36 PM
Yes always, 3 to 4 minutes on each side at around 750 degrees.I never thought of that......cool!:biggrin:
I dont think I have ever seen anyone prep a brisket like that....Not to say it won't work, but it's a first for me...Does it come out tender? and what temps do you go for the rest of the cook?
jacob
01-05-2008, 03:42 PM
I dusted off the electric water Smoker a little for the brisket. I won't open for love nor money for the first six hours. I can raise to add chunks without losing my heat. I promise it's in there.
http://i128.photobucket.com/albums/p198/jacob65_2007/1st013.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st014.jpg
swamprb
01-05-2008, 03:57 PM
So Jacob- You gonna continue this thread to the very end dirty plate pic or start a new one?
I've never seen a brisket seared before the smear before, do you do all your briskets this way or just for the electric smoker? Did you trim it any? What cooker did you sear it on the Klose or the Landmann? It's not nice to tease like this, keep em' comin!!
Dr_KY
01-05-2008, 04:55 PM
Ohhhh boy this is off to a great start! I'm going to bed and when I get up it should be finished and resting.
jacob
01-05-2008, 05:54 PM
So Jacob- You gonna continue this thread to the very end dirty plate pic or start a new one?
To the very end, more pics uploading now. Not of the Brisket not time to open up yet. First pic of that in 3 hours.:cool::cool:
I've never seen a brisket seared before the smear before, do you do all your briskets this way or just for the electric smoker? Did you trim it any? What cooker did you sear it on the Klose or the Landmann? It's not nice to tease like this, keep em' comin!!
I thought everyone cooked them like this. I am sorry but I didn't share everything I done to prepare. Some things even I want talk about.:biggrin:
DaChief
01-05-2008, 05:58 PM
Interesting as I have never seared my brisket?
jacob
01-05-2008, 06:00 PM
http://i128.photobucket.com/albums/p198/jacob65_2007/1st018.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st015.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st017.jpg
I'm a cooking and a snacking, and cooking some more.:biggrin:
txschutte
01-05-2008, 06:02 PM
You sir, are a farkin pron tease.
txschutte
01-05-2008, 06:06 PM
You gotta PM.
MilitantSquatter
01-05-2008, 06:08 PM
Jacob - Looks good...
Curious though.. why do you always sear the briskets ?
jacob
01-05-2008, 06:12 PM
Jacob - Looks good...
Curious though.. why do you always sear the briskets ?
I really wish I knew and if I did I really wish I could remember. :roll: But just for you, I plan to take a short video when it's sliced. I'm sure that will tell you what you want to know.
Jacob you really are funster.:biggrin: String along, tease a little you sure that you arn't a Carny Man:icon_bigsmil Can't wait for the grand finale:biggrin:
Harbormaster
01-05-2008, 07:04 PM
Oh my! My brother Jacob!
First off, never heard nor seen a brisket get seared as part of prep. Interesting.
Second, dude, when you slather with mustard, YOU SLATHER WITH MUSTARD!! CHIT!!
Third, that polska kielbasa on a bun with grilled onions makes my mouth water. I have a chopped brisket point and pulled pork, but would rather have that snausage right now!
Good show!
Smokin' Gnome BBQ
01-05-2008, 07:34 PM
searing causes cell wall damage (per the Alton) it lets juices out and burnt isnt good eats,he says and I belive it as well, let us know how things turn out. and why you do it.I really wish I knew and if I did I really wish I could remember. :roll: But just for you, I plan to take a short video when it's sliced. I'm sure that will tell you what you want to know.
jpw23
01-05-2008, 07:40 PM
searing causes cell wall damage (per the Alton) it lets juices out and burnt isnt good eats,he says and I belive it as well, let us know how things turn out. and why you do it.That would raise the question.....why do we sear steaks and burgers and the like....Alton may not always know what he's talking about:wink:
jacob
01-05-2008, 07:45 PM
http://i128.photobucket.com/albums/p198/jacob65_2007/1st021.jpg
Not sure about the cell walls :confused:, But I can't remember ever burning one.:biggrin: I cook BBQ low and slow and try not to get to tech. I produce a very good piece of meat, not the best that I have ever had but good. Just a little over six hours into the cook and these are the first picks
http://i128.photobucket.com/albums/p198/jacob65_2007/1st022.jpg
Jack2u2
01-05-2008, 08:05 PM
The sausage was way to good looking! Have to join in about never having heard about a seared brisket, though!
jacob
01-05-2008, 08:08 PM
You guys are great, leave it to me to show something no one has ever heard of. Remember all the past briskets that look so moist and tender. I seared them all.LOL
BBQ Grail
01-05-2008, 08:19 PM
That hunk of meat rocks! Need more pics...
jacob
01-05-2008, 08:25 PM
That hunk of meat rocks! Need more pics...
Next set of picks will be around 10:30 pm central time zone. It's only opened three times. Once six hours in to raise up to the top grate and take picks. Second to look and take picks. Third to take it off and rest a while then slice.
Wyatt
01-05-2008, 08:57 PM
Looks good, jacob. Tell Mathew I said hi!
jacob
01-05-2008, 09:03 PM
Done little Brother, and thanks. Going to jump over to your thread now, Matthew wants to see you pics.
ipls3355
01-05-2008, 09:18 PM
Damn, had to go and look at pron right before bed:lol:
Can't wait till morning to see the end of this story:eusa_clap
Wyatt
01-05-2008, 09:38 PM
Good looking briskets there jacob, send my dad and me some of those briskets! Okay?
jpw23
01-05-2008, 09:40 PM
This has been one of the more interesting threads in a long time:biggrin: That is the best looking brisket I've seen.....learn something new everyday here:biggrin: Nice job Jacob!
jacob
01-05-2008, 09:41 PM
Theres seven million fence post, between your place and ours. We'll meet in the middle and I'll cook a brisket for you and you cook a steak for me. How'd that be.
jacob
01-05-2008, 09:43 PM
This has been one of the more interesting threads in a long time:biggrin: That is the best looking brisket I've seen.....learn something new everyday here:biggrin: Nice job Jacob!
Thanks Jay, not long til the second round of pics. I can't wait to see if I burnt that farker.:biggrin::wink:
jacob
01-05-2008, 10:05 PM
Half hour early, I just had to look, the temptation was more than I could stand. Also got a short video uploading as I type.:cool:
http://i128.photobucket.com/albums/p198/jacob65_2007/1st024.jpg
txschutte
01-05-2008, 10:14 PM
Theres seven million fence post, between your place and ours. We'll meet in the middle and I'll cook a brisket for you and you cook a steak for me. How'd that be.Just cook the dayum brisket, OK? I'll be there.
jacob
01-05-2008, 10:16 PM
Heres my first try at brisket video.:eusa_clap
http://s128.photobucket.com/albums/p198/jacob65_2007/?action=view¤t=1st025.flv
Fridge is blocking the light, I'm not just teasing ya'll, I promise.
txschutte
01-05-2008, 10:28 PM
I think u need.. ummm it needs another Mich Ultra Light.:icon_shy
jacob
01-05-2008, 10:32 PM
Working on the lighting just so you know. And I haven't even drank half of that case yet. Got to say sober just in case I get a call outt.
txschutte
01-05-2008, 10:41 PM
Working on the lighting just so you know. And I haven't even drank half of that case yet. Got to say sober just in case I get a call outt.Don't pass out you bastige.:lol:
jacob
01-05-2008, 10:56 PM
Hey Shane, I got a better video uploading but its going to take a while. Found my spot light and plugged i t up.
txschutte
01-05-2008, 11:00 PM
Hey Shane, I got a better video uploading but its going to take a while. Found my spot light and plugged i t up.
WTF? I'm not getting any more sober here.:lol:
jacob
01-05-2008, 11:05 PM
:biggrin:Go ahead and pass out:biggrin: I'm sure it will be finished when you wake up.:biggrin::roll::eek:
35%now @ 43% Now at 73%, yipee wont be long now.
jacob
01-05-2008, 11:19 PM
Hoorah for Hollywood I made a movie so good. OK I'll stop now. Please enjoy the fruit of my labors.:biggrin::biggrin:
http://s128.photobucket.com/albums/p198/jacob65_2007/?action=view¤t=1st.flv
txschutte
01-05-2008, 11:30 PM
Hold the camera steady, ya farker! I thinks I'm gonna puke. And it has nothing to do with the 20 or so Shiners I've had tonight.:icon_sick
jacob
01-05-2008, 11:33 PM
That wasn't the camera rocking back and forth. All of a sudden I can't remember the temp I pull this farker and rest it. Don't figure.:shock:
SmokeInDaEye
01-05-2008, 11:35 PM
Nice! I loved the song. We should do a CD of "Jacobs Grilling Jingles", featuring "Just a Pork pullin plowboy", "Chi-town Boogaloo featuring Willkat", "Dammit Andy!!!", "Little Pink Corvette", and so many more.
txschutte
01-05-2008, 11:42 PM
Nice! I loved the song. We should do a CD of "Jacobs Grilling Jingles", featuring "Just a Pork pullin plowboy", "Chi-town Boogaloo featuring Willkat", "Dammit Andy!!!", "Little Pink Corvette", and so many more.
Nah, jacob likes " Beat It".:lol:
txschutte
01-05-2008, 11:43 PM
That wasn't the camera rocking back and forth. All of a sudden I can't remember the temp I pull this farker and rest it. Don't figure.:shock:190* internal. Happy to have your back.
BobBrisket
01-05-2008, 11:52 PM
This is farkin new to me. I've never seen or heard of searing a brisket first. Looks like it works though.
Heck I'll try it. Wish I had seen this earlier. I gots a 12 lb in the WSM as I type. Very odd....................it's plateauing at 176. Been there for a while.
Anyhow, look forward to final video prono!!
txschutte
01-06-2008, 12:26 AM
Going to lay down before I fall down. Good luck on the rest of the cooking.
jacob
01-06-2008, 12:58 AM
Ok for all us hard core QUERS that don't let 20 or so beers put us down:biggrin:, here is a few picks and the video is uploading.
http://i128.photobucket.com/albums/p198/jacob65_2007/1st026.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st027.jpg
http://i128.photobucket.com/albums/p198/jacob65_2007/1st028.jpg
jacob
01-06-2008, 01:39 AM
My video keeps switching from uploading to encoding at 50% and just sits there and does nothing. Any body up got any ideals how to fix this.
kew_el_steve
01-06-2008, 03:30 AM
One of your own brothers, Smoky Okie, has this on RecipeZaar:
http://www.recipezaar.com/207187
Slight variation on his is the only way that I do my briskets now. I'm using a GOSM gasser water smoker with 50/50 Hickory and Mesquite. Usually take a flat and cut it in half. Two halves = two hotel pans.
Rub the meat with straight pepper.
Sear the livin chit out of it on both sides, and the edges, over lump.
In to an aluminum hotel pan in the smoker for 3 hours @ 225*. Make sure there's A LITTLE juice in the pan. If the meat doesn't provide it, add a little dark beer.
Flip, and do another 3 hours in the smoker in the pans.
Cover the hotel pan with foil. Stick a thermo thru the foil in to the meat and put in the oven at 250*. The meat will be just out of the plateau. Leave in the oven until 200* internal. It'll be the best you ever made and jiggle like buddah. If one half is ahead of the other getting to 200*, take out the hotter one and let the other catch up, then put back in the oven.
Turn the oven to 200* and let both rest in there for 1 hour. This is easy. Slice against the grain.
kew_el_steve
01-06-2008, 03:33 AM
The reason it's seared is to have Maillard reaction in the meat surface. It's the same thing that makes freshly-baked bread smell so good to you.
It doesn't seal in juices, and it doesn't stop the meat from taking smoke. It just tastes awesome.
This is the same reason that you sear a Rib Eye; it tastes better.
Irrad8
01-06-2008, 05:10 AM
I sure wish I could taste that.
Dr_KY
01-06-2008, 05:35 AM
Lunchtiiiiiiiiiiiiiiiime!!!!!!!
jacob
01-06-2008, 10:46 AM
Had to edit the video to get it to upload, file to large. But here it is.
http://s128.photobucket.com/albums/p198/jacob65_2007/?action=view¤t=me.flv
Bbq Bubba
01-06-2008, 10:49 AM
Boy that look's good!!! :shock::mrgreen:
jacob
01-06-2008, 11:07 AM
If this ain't a heart attack waiting to happen, I don't know what is. I didn't eat all of that meat, most was just for the picture.:biggrin::wink:
http://i128.photobucket.com/albums/p198/jacob65_2007/me009.jpg
icemn62
01-06-2008, 11:22 AM
That IS breakfast. Beats my Coffee and muffin from Starbucks on the way to work today.
I think I will sear my next Brisket I cook, yours looks good.
keale
01-06-2008, 11:25 AM
Nice Jacob... all this brisket floating around!! I want some!
Azinine
01-06-2008, 11:26 AM
Great lookin brisket! I'm gonna have to try the sear method. Thanks for all the pr0n!
N8man
01-06-2008, 11:27 AM
JACOB!!!!! The Brisket looks Really Moist and Tender...Enjoyed your color commentary and singing in the Videos....Good Work Brother....
jacob
01-06-2008, 11:32 AM
I do have a small confession to make to clear things up a little. The comments about all the beer were false. I never really drink but I found one 12 oz in my BBQ fridge left over from when the kids were here. I drank that and trust me, it felt like I had more. Go ahead and laugh, I won't mind.:rolleyes::biggrin:
N8man
01-06-2008, 11:39 AM
That's alright Bro...I'll drink enough for the both of us....
jacob
01-06-2008, 11:59 AM
That's alright Bro...I'll drink enough for the both of us....
Thanks Bro, I will pretty much stick with my Diet Mtn. Dew. Coffee in the mornings. During the summer months I switch over to mostly spring water.:eek::wink:
jacob
01-06-2008, 04:26 PM
Jacob you really are funster.:biggrin: String along, tease a little you sure that you arn't a Carny Man:icon_bigsmil Can't wait for the grand finale:biggrin:
We'll brother I do like to have fun. But I post the pics as soon as I get them took.:biggrin:
jacob
01-06-2008, 08:20 PM
Nice! I loved the song. We should do a CD of "Jacobs Grilling Jingles", featuring "Just a Pork pullin plowboy", "Chi-town Boogaloo featuring Willkat", "Dammit Andy!!!", "Little Pink Corvette", and so many more.
:biggrin::biggrin::biggrin::biggrin::cool:
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