Threw on a Pastrami today that I've been curing for a week.
For you brisket pros - I know you like to do it by feel not temperature - but do you temp probe the flat or the point? I put two probes in and the temp is quite different.
Threw on a Pastrami today that I've been curing for a week.
For you brisket pros - I know you like to do it by feel not temperature - but do you temp probe the flat or the point? I put two probes in and the temp is quite different.
I think the temps will start to converge eventually, won't they?
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Pretty big cut of meat, doesn’t surprise me that too and bottom vary a fair bit.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I pull based on flat temp... but I also usually toss the point back on as burnt ends after that
It's just one of the prime briskets from Costco.This quote is hidden because you are ignoring this member. Show Quote
Yea but heat has to travel through flat to warm the point so it just doesn’t surprise meThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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goddamn amazing is what this is
Looks fucking stellar!!!This quote is hidden because you are ignoring this member. Show Quote
Beauty!
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I didn't get as much bark as I would have liked. So will have to work on that next time. I did the mustard spread for the rub, which is traditional with pastrami, but I might skip that next time.
Mustard helps a bunch with bark in my experienceThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Did the second half of the brisket this weekend. 15hrs (10 @ 180F, and 5 @ 225F) on the Traeger, injected with beef stock and Kosmos mix, rubbed with Prairie's Big Beef Rub and olive oil, spritzed with apple juice throughout. Turned out very tasty. I don't think I'm going to foil wrap it next time...I think that preventing me from getting a nice crisp bark.
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freshprince
-Jan 2006-
Ribs and brisket kinda day!
You for sure want something to help hold the rub on. Mustard is a great choice for pastrami, but margarine is more neutral for most meats... it’s what’s the go to for compsThis quote is hidden because you are ignoring this member. Show Quote
Mustard is my jam haha, love that shit.
By the end of a cook I don’t think it imparts much flavour though.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Nice work! Looks awesome. What's your brisket process?This quote is hidden because you are ignoring this member. Show Quote
freshprince
-Jan 2006-
Usually I just trim back fat to where I am happy, use a Salt/Pepper/Onion/Garlic rub the night before my cook. I cook at 225* for the entire cook. Once it is on the lid stay closed until an internal meat temp of 160* when I wrap with butter, beef bullion and a bit of my rub powdered up can cook to 195* internal at which point I toothpick test to see if I am happy with the texture and if not bump up another 5* until I am happy. Then I wrap in some towels and toss it in the cooler for a couple hours to rest then slice and serve!This quote is hidden because you are ignoring this member. Show Quote
Now I also have been playing with not wrapping at all and I am quite pleased. The bark is soooo nice when you cook all the way through without wrapping but it does seem to take a bit longer..
Thanks for sharing! I've done two thus far and have been very pleased...but I came to the same conclusion about not wrapping it the next time in order to get a thicker bark.This quote is hidden because you are ignoring this member. Show Quote
freshprince
-Jan 2006-
Yeah I have done dozens of briskets over the years and stuck with wrapping just because it always worked but now I have been experimenting without wrapping I am finding I prefer it. Just comes down to timing I guess. Wrapping definitely helps push things through the stall stage but if you are not under the gun, the bark is better.This quote is hidden because you are ignoring this member. Show Quote
Any good websites with multiple recipes for different types of meat? Or smoking cook books even? My smoker arrives Friday...well hopefully before the weekend