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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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08-02-2021, 07:43 PM
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#16 |
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somebody shut me the fark up.
   
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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You could rub dirt on both the ribs and the brisket and I'm sure they would still taste amazing, but don't do that experiment on my behalf.
Your cooks always look killer, Sako. And when you decide to leave California and head down south, maybe I'll be able to come visit just as they are coming off the cooker.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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08-02-2021, 08:00 PM
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#17 |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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I’m coachable and this was interesting.
As it was in the beginning is now and ever shall be “the longer it rests the better it gets” Amen
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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08-02-2021, 08:04 PM
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#18 | |
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Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
I've used a fat binder (Duck Fat Spray) on other random items and found that it prevented me from building the same crunchy bark that I'm used to. I tasted the tallow from the container, it does have that hint of wagyu fat that I'm used to from a wagyu brisket or steak, but I'm really skeptical about it adding much flavor wise to the end result, when you take into consideration how comparatively overpowering salt, pepper, and smoke can be. I still think the biggest difference is closing the pores of the paper with fat, resulting in a different texture compared to "just" butcher paper. I cooked 12 briskets at once on my Shirley and I wrapped them all in foil for time's sake, they all turned out amazing. But I wrapped probably 85% of the way to "done" so I think I avoided the pot-roasty thing many people complain of with foil wraps. I still do butcher paper for 1 or 2 briskets.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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08-02-2021, 09:23 PM
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#19 |
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Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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There’s no doubt you make a beauty of a brisket. Yours ain’t broke so no reason to fix it.
Don’t think I’m changing my process either. Guess the Internet isn’t always right… Sent from my iPhone using Tapatalk Pro
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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08-02-2021, 10:51 PM
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#20 |
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Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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I didn’t really think there was anything to the tallow idea. But thanks for doing an experiment on our behalf. And it still looks like another killer Sako meal.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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08-03-2021, 04:23 PM
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#21 |
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Knows what a fatty is.
Join Date: 09-15-16
Location: Victoria, TX
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I've never tried the tallow, but I've followed a few threads and I was going experiment for myself and the wife asked me, "why don't you do the same with the Parkay squeeze like you do the ribs?"
Well I covered the BP with squeeze and it was by far one of the best briskets I've done. |
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08-03-2021, 05:28 PM
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#22 | |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-05-2021, 12:42 AM
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#23 |
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is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I finally think I figured it out. You made your fortune in the cling film industry, right?!
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08-05-2021, 07:10 AM
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#24 |
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is Blowin Smoke!
Join Date: 05-12-10
Location: Massachusetts
Name/Nickname : Dom
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Great thread, Sako. And one heck of a killer brisket, tallow or not. And ribs.
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Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone |
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