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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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07-17-2013, 01:33 PM | #16 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:
-- Maintain 250 degree pit temp on my 22.5" WSM -- Fat cap UP (given the indirect heat of the WSM) -- Wrap with butchers paper at internal temp of 165-170 -- Start probing flat for done'ness at 190 If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner.... -Bastid
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 01:37 PM | #17 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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If you are just cooking at home, I wouldn't even bother with a Prime-Grade Packer. A CAB or SAB packer makes great brisket still.
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~Ren~ Fat Kids Club Founding Member |
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07-17-2013, 01:50 PM | #18 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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I agree in principal to this. But I'm trying to establish whether the previous quality of my packers had impacted my finished product-- or whether it's my cooking process. By experimenting with a "Prime" grade, if I have a finished product of poor quality -- I'll confirm that my cooking process is the issue.
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 02:24 PM | #19 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Whether the brisket is a Prime, CAB, or SAB brisket, if the end product isn't moist and tender, it is going be your cooking process and not the piece of meat. I have turned a choice and select briskets into nice tender pieces of meat.
If it is a bad flavor, then it could possibly be the meat.
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~Ren~ Fat Kids Club Founding Member |
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Thanks from:---> |
07-17-2013, 02:38 PM | #20 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-17-2013, 02:45 PM | #21 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Interesting. With the water pan between the heat and the brisket, I would have thought that having the fat cap up made more sense.
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 02:50 PM | #22 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Watch the video closely. The brisket has been re-wrapped. It is also facing the opposite direction when he pulls it than it was when he first wraps it. If I had to guess, I would say that he stuck the brisket in the electric warmer that he uses to finish it off and then stuck it back in the smoker for the video.
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07-17-2013, 02:59 PM | #23 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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I also just noticed that if you stop the video at precisely 1:39, you can glimpse that this is a CHOICE grade brisket from "Chefs Table."
He's getting these results from a Choice Grade brisket. That hints to me that my cooking process is the likely culprit here.
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-17-2013, 03:43 PM | #24 | ||
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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A WSM has the heat coming from below to me that means fat cap down. If you want something that is as close to what he cooks you need to change your Game. I can get real close and I cook select & choice grade meat From Wal mart & HEB. Since your cooking on a WSM this is how I cook on the UDS( NO waterpan no diffuser) cook temp 300 trim the hard fat S&P FC down 4 hrs Wrap in BP Continue at 300 1-2 HRs it Will probe tender in the thickest part of the Flat. let it rest wrapped on the counter top until the internal temp drops into the 150's never fails grade don't matter weight don't matter 6 hrs cook and aprox 2 hr rest it jiggles when it hits the board and melts in yo mouf
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-17-2013, 04:25 PM | #25 | |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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Quote:
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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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07-17-2013, 08:50 PM | #26 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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As far as it being soft and pliable I think that's part of cooking till it's tender, proper amount of moisture in the pit and not letting too much heat crisp it up. Basically a lot of things to have under control.. experience.
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07-17-2013, 09:15 PM | #27 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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I hope he was joking at 2:25 when he started running. Otherwise its pretty obvious who the stats guy was when he was in school. That isn't the run of a db. LOL. He knows his Q though. Looks great, thanks for posting the video.
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07-17-2013, 09:28 PM | #28 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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lol, he's being silly. The 1st time I ate there he was walking around and talking to people, really friendly guy.
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07-17-2013, 11:06 PM | #29 | |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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Quote:
one thing i noticed was his butcher paper was completely soaked in fat vs what my brisket looks like when its done.I asked if he spritz and he said nooo. he attributed this to the quality of the brisket.
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07-17-2013, 11:11 PM | #30 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Your mileage will vary, but I always nailed the choice briskets I cooked. Only recently have the Primes been better than the choice.
Choice is the most forgiving briskets IMHO. |
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