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Thread: The BBQ and Smoking Thread

  1. #941
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    Threw on a Pastrami today that I've been curing for a week.

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    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.

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  2. #942
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    I think the temps will start to converge eventually, won't they?
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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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

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    guessing who I might be, psychologizing me with your non existent degree.

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    I pull based on flat temp... but I also usually toss the point back on as burnt ends after that

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    Quote Originally Posted by killramos View Post
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    Pretty big cut of meat, doesn’t surprise me that too and bottom vary a fair bit.
    It's just one of the prime briskets from Costco.

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    Quote Originally Posted by Buster View Post
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    It's just one of the prime briskets from Costco.
    Yea but heat has to travel through flat to warm the point so it just doesn’t surprise me
    Originally posted by Thales of Miletus

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    guessing who I might be, psychologizing me with your non existent degree.

  7. #947
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    goddamn amazing is what this is

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  8. #948
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    Quote Originally Posted by Buster View Post
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    goddamn amazing is what this is

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    Looks fucking stellar!!!

  9. #949
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    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.
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    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  10. #950
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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.

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    Quote Originally Posted by Buster View Post
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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 experience
    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.
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    guessing who I might be, psychologizing me with your non existent degree.

  12. #952
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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
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  13. #953
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    Ribs and brisket kinda day!

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    Quote Originally Posted by killramos View Post
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    Mustard helps a bunch with bark in my experience
    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 comps

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    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.
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by tirebob View Post
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    Ribs and brisket kinda day!

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    Nice work! Looks awesome. What's your brisket process?
    freshprince
    -Jan 2006-

  17. #957
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    Quote Originally Posted by freshprince1 View Post
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    Nice work! Looks awesome. What's your brisket process?
    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!

    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..

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    Quote Originally Posted by tirebob View Post
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    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!

    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.
    freshprince
    -Jan 2006-

  19. #959
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    Quote Originally Posted by freshprince1 View Post
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    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.
    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.

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    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

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