I have a 3 pack prepped right now, damn was going to put one on this morning! Was going to try to confit one in the sous vide... but with the leftover brisket fat I renderedThis quote is hidden because you are ignoring this member. Show Quote
I have a 3 pack prepped right now, damn was going to put one on this morning! Was going to try to confit one in the sous vide... but with the leftover brisket fat I renderedThis quote is hidden because you are ignoring this member. Show Quote
I have ribs on the smoker right now, should be done at 4pm. love working at home as My Traeger makes dinner while i work.
Made some Meat Candy this weekend. Bacon or Prosciutto wrapped chicken lollipops with meat church honey hog rub and finished with an apricot glaze
How are those meat church rubs? I've been following them for a bit on social media, not sure if I should order some.
Nice work on the chicken too. Looks incredible.
I like them, you can pick them up locallly at bbq land too.This quote is hidden because you are ignoring this member. Show Quote
Smoked for an hour, sous vide for 6, finished with a seat. Dynamite
I went to Jane Bond last night and enjoyed some brisket and it has motivated me to throw some on the smoker this weekend. Never done it before, so will be a learning experience. Questions for you experienced smokers:
1. Where should i acquire said brisket? What is a good size? Will be for two, but don't mind some leftover.
2. What is the preferred prep before throwing it in the smoker?
3. A friend told me to start at 150f and to start smoking it before bed so that it finishes early afternoon. I know this is size dependent, but i am using a Traeger pellet smoker.
Thanks in advance for any help, sorry if these questions have been gone over in detail in the last 80 pages.
best deal is the costco full brisket, but if you want a smaller one, go to a "real" butcher and get a smaller part. I like Master meats, but there are others.
This quote is hidden because you are ignoring this member. Show Quote
Have you tried brisket from Wah Hing?This quote is hidden because you are ignoring this member. Show Quote
https://www.wahhingmeatshop.com/beef
I don't cook many briskets, so I'm not any kind of expert on quality. I also have not tried Wah Hing.
This quote is hidden because you are ignoring this member. Show Quote
1. Costco; full briskets don't come in a good size for 2.. ones that are under ~13lbs typically have a really thin flat that will dry out easily. Vacuum packed leftovers freeze well thoughThis quote is hidden because you are ignoring this member. Show Quote
2. Trim - there is a lot of trimming involved look up some videos on youtube; salt, pepper, garlic powder for rub; inject with beef broth if you want some insurance against drying out
3. 150°F is far too low... probably meant 250°F; rule of thumb is 1 hour per lb cooking, then wrap in towels and warm hold for 2-4 hours
Tons of debate (personal preference) whether or not to wrap. I like to wrap at around 170° internal temp after it has developed a good bark - at this point you could continue the cook in the oven to save money on pellets.
Last edited by Strider; 03-25-2021 at 09:49 AM.
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
Yeah good call, 150F is madness. unless you are doing a pre-heat or "smoke only" for the first hour. I sometimes do that. But I'm coming around to the "hotter and faster" temps.
This quote is hidden because you are ignoring this member. Show Quote
225F grill (250F lid thermometer), 8hr (plus 1hr+ for rest) for a full packer, wrap at 155-160F till 190F... FULL PACKER!! Buying pieces are stupid, it will turn into a hockey puck. vacuum seal the leftovers, make burnt ends out of the point, you will eat it all.
And I swear to god ES... dont you dare bring up your non-wrapping nonsense!!! There is no reason to smoke any meat over night for dinner the next day
I haven't even mentioned it! and I certainly don't suggest it as a method of making the cook take longer.
This quote is hidden because you are ignoring this member. Show Quote
Thanks for the suggestions and pointers everyone.
I picked up some lump charcoal from Costco. Going to make pizza first i think.
Which location? Brand and price? I'm looking for a good intermediate between the Jealous Devil I just finished and the absolute garbage Royal Oak charcoal dust that I stocked up on during the charcoal shortage last year.This quote is hidden because you are ignoring this member. Show Quote
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
Oh, is Royal Oak bad?!? I haven't tried it yet, but good to know.
I have Kingsford and then a bag of Weber after that.
Royal Oak lump sucks... sorta liked the briquettes though... still stuck to my kingsford when I can thoughThis quote is hidden because you are ignoring this member. Show Quote
I lol at "Weber" branded charcoal and their fancy bag (handle breaks while still in store) and all their marketing!
I got it on super sale, so I figured I'd try it.