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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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04-16-2012, 07:07 PM | #16 | |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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I Showed this info to my Wife who still Thinks Briskit is done when shes ready to eat !!!!
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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04-16-2012, 09:29 PM | #17 |
is one Smokin' Farker
Join Date: 02-07-12
Location: Springfield, MO
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IMO, this is your ONLY logical option... That or never cut a 6lb flat in half..not the best idea to begin with (IMO)..
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* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look! |
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06-04-2012, 07:01 AM | #18 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-03-12
Location: chicago, Illinois
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I know this has been up for a while but It's new to me! Makes perfect sense! Good and useful info.
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06-04-2012, 07:21 AM | #19 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Yes, I think we've all learned something here.... not quite sure what... but something.
If a Brisket is a she, do you think she prefers her fat cap up, or down? I'm off to the PB now... Byeeeee Bill
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A butterflies wings. About to bring down everything... |
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10-27-2014, 10:01 AM | #20 |
Got rid of the matchlight.
Join Date: 10-12-14
Location: Fresno,CA
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Wow!!!! So much info on cooking a brisket i love it.. Thanks guys on the great info!
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10-27-2014, 10:48 AM | #21 | |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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Anyway, I subscribe to the "time/temp relationship theory". IMHE, cooking any large piece of meat isn't as black and white as choosing between "hot & fast" or "Low and slow" It's about balancing the cooking temp with you desired finishing time. Yes, cooking "hotter" will make the meat cook faster, but I believe it also increases evaporation and CAN, but will not necessarily result in the outside being more done than the center an/or incomplete fat rendering. We've all had that experience of eating something that is cooked too fast- like a frozen chicken wing or something where the outside is done, but the middle is still cold/raw. I think there are similar things at play when cooking BBQ. IMHE, even increased heat will not have the same effect on the breakdown of collagen as longer exposure to lower temps, because the "time" plays a bigger role in the relationship than the "temp" does. I always plan to cook large pieces or meat for as long as I possibly can, because I like the results better. I have cooked many butts and a couple briskets at what would be considered "hot & fast" but I still prefer the texture and flavor of the ones I cooked longer and lower. IMHE, they have more flavor, less unrendered fat and are more juicy.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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10-27-2014, 11:05 AM | #22 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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BBQ RULES FOR SUCCESS "YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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1 members found this post helpful. |
10-27-2014, 11:47 AM | #23 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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Starts a little lower, Blu......
http://www.scienceofcooking.com/meat/slow_cooking1.htm Otherwise, great description...... |
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Thanks from: ---> |
10-27-2014, 04:19 PM | #25 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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I am still a firm believer that somehow there is some magic quality (has to be science behind it ..I just don't know it) about cooking bigger pieces of meat and lots of meat at once that somehow imparts a better tenderness and even flavor.
I have my lay-person non scientific opinions on it. Like maybe the additional thermal mass of the meat regulates the temperature better and maybe the release of so much moisture as the connective tissue adds to the humidity. I'm still noodling on what makes it taste better. Maybe the meat releases something into the air of the cooker. |
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10-27-2014, 04:21 PM | #26 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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12-01-2015, 07:32 AM | #27 |
Got rid of the matchlight.
Join Date: 11-28-15
Location: canton mi
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So what did you conclude from your comparison?
what did you use for each? |
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12-14-2015, 09:27 AM | #28 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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I believe your assesment is correct....
I have been cooking brisket points when I can find them, and they take almost as long as a full packer to reach the proper tenderness. The first time I did this I was quite surprised when I assumed the smaller cut of meat (approx 4lb) would be done in half the time...I just wrap them earlier in the cook, and let them sail until probe tender. |
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