The BBQ and Smoking Thread

[ercchry]

Figured I’d document this process from my brisket prep over the weekend. Beef is currently salted and vac sealed… will rub with tallow and dry rub soon.

So, just to be clear… I’m firmly in “fat cap adds nothing and ruins bark” camp…

This is what I do, zero waste. I trim all excess fat, it goes in a pot, then I trim any flaps or thin areas that will just over cook anyways, and they get diced up for burger mix.



Add some water to the pot to get things going… then the fat starts to render out, water boils off and it ends up like this:



Note the yield, 700ml of liquid gold for a single brisket.

Final strain through the pour over funnel w/coffee filter and you get a nice block of beef tallow

[Buster]

good post

[ercchry]

Shit, keep forgetting about this brisket… guess it’s a later dinner tonight

Went with an espresso rub… some finely ground beans, paprika, chipotle, and garlic powders… ample cracked black pepper. No salt, since 6 days sitting in a dry brine is plenty… whoops!



Also aiming for 275F at the grill to play catch-up on the late start… here is how I setup a kettle for such things if anyone is curious… for 225/250F at the grill I don’t add the extras on top, just the 2x2 row

[Bobino]

Looks great, I can almost taste it through the screen. Seeing how you trim a lot of the fat, one thing that myself and a lot of guys I know like to do is partially separate the the flat from the point at the tip of the brisket, and dig out the plug of fat that’s between the two. Next time I do one I’ll take a picture for you folks or if there is truly enough interest in this technique I can cut one up and take some pictures. What you end up with is a brisket that lies more flat and cooks more evenly and you don’t have to deal with the plug of fat between the two muscles once it’s cooked.
Source: glorified butcher for 15 years

[ercchry]

^^^ yeah, I’ve done one like that before… the butcher asked if I wanted it trimmed out before he weighed it (was a great deal that way haha) and he really got in there. It turned out just fine.

3.5hr in… just wrapped it. Hopefully I can power through and eat at a reasonable hour

[ThePenIsMightier]

Is that Kingsford coal?

[ercchry]

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Is that Kingsford coal?

You know it! Only the finest briquettes touch this grill

[killramos]

Are you cooking with essentially direct heat?

[ThePenIsMightier]

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Are you cooking with essentially direct heat?

I'd say no. He's got a "snake" setup.

[ercchry]

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I'd say no. He's got a "snake" setup.

Correct, it’s like a fuse that slowly burns around the outside, just need to rotate the grill around as it burns away to keep it indirect. Also continuously clocking the lid to keep the vent opposite of the fire

[ThePenIsMightier]

Have you heard the story on the origin of Kingsford Charcoal?
Someone told me recently and if he's not completely full of shit, it's a very interesting story!

[ExtraSlow]

Like the Henry Ford motor company thing? You should check out Fordlandia too. Wild shit.

[killramos]

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Correct, it’s like a fuse that slowly burns around the outside, just need to rotate the grill around as it burns away to keep it indirect. Also continuously clocking the lid to keep the vent opposite of the fire

Interesting. Sounds like a lot of work but can’t argue with your results.

I rarely even open my grill during a brisket unless I’m wrapping.

[ercchry]

Don’t need to clock too much… maybe once every 1.5-2hr? Setting up the charcoal is a bit of a pain in the ass though.

The nice part though is you get about 8hrs of cook time out of it, so rarely need to add more charcoal

[dirtsniffer]

New to me broil king keg

[ercchry]

Point on the cutting board, flat soaking in the wrap juices

[sabad66]

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Point on the cutting board, flat soaking in the wrap juices

Looks amazing. How was the coffee rub? Can you notice it or is it really subtle?

[ercchry]

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Looks amazing. How was the coffee rub? Can you notice it or is it really subtle?

It’s fairly subtle but you know it’s there, adds a nice flavour to the au jus too; I find it really compliments beef well without overpowering the natural flavours

[ThePenIsMightier]

*complements...

[ercchry]

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*complements...