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Good Friday Q: Brisky, snausages, chuck, and sides (final name change, I promise) - Page 2

Poll Results: What should I cook up?

 
  • 0% (0)
    Do a big ol' chuck
  • 100% (5)
    Whole packer
5 Total Votes  
post #21 of 32
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I think the fast finish time was due to the brisket being as flexible as you showed in the initial photo's. I bet it's real tender too. When I buy brisket or corned beef for that matter I always look for the ones that bend the most, but I've never seen one that would bend back that far. Let us know how it tastes & how tender it is.


You make a convincing argument, sir!

There will be service photos.
post #22 of 32
Thread Starter 
double post. deleted.

Stupid computer.
post #23 of 32
Thread Starter 
I'm sorry to say I did not take any pictures of the finished products, but I must make this statement:

I will never again, under any circumstances trim a whole packer again!

This was the most tender, flavorful, juicy hunk of cow I've ever had.
post #24 of 32

I knew it would be when I saw the way it bent in the first photo. That being said, you know what I have to say:

 

worthless.gif

post #25 of 32

LOL---I'm 4 days late here, but I voted for Brisket too----that's ------   5---Zip.

 

Glad it came out good for you!

 

Don't know how I miss so many===Probably because they still didn't fix the Recent activities page or the Subscriptions page!!!!!

Takes forever to check & reply to previous posts!

 

 

Bear

post #26 of 32

Am I the only one that it bothers that the brisket was allowed to sit on the counter for an hour while he was prepping the smoker? 

 

On a piece of meat as large as a brisket getting it out of the danger zone (40º-140º) in 4hr has now been cut to 3hrs because it set for an hour on the counter...  JMHO

post #27 of 32
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Am I the only one that it bothers that the brisket was allowed to sit on the counter for an hour while he was prepping the smoker? 

 

On a piece of meat as large as a brisket getting it out of the danger zone (40º-140º) in 4hr has now been cut to 3hrs because it set for an hour on the counter...  JMHO


With the amount of salt and spices on the surface of the meat (which is the warmest, and most bacterial part of the meat) the bacterial growth would be drastically controlled, because salt, and the essential oils in spices are strong controllers of microbes. Plus this thing came out of the coldest part of the fridge before counter time, it's surface temp was 38* - very chilly, plus we've been having cold morning here, IIRC ambient temp was somewhere around the mid 50's. That's not very risky.
Furthermore, everything I grill or smoke gets an hour on the counter, and I leave nothing to set out after cooking, and chill properly.

I appreciate your concern, though.
post #28 of 32
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I knew it would be when I saw the way it bent in the first photo. That being said, you know what I have to say:

 

worthless.gif


alright, alright, I did snap off a sammich shot this morning, about halfway through my breakfast:
500


Toasted and buttered Kaiser roll, sliced Brisky and a fine drizzling of TWG's Hot q-sauce, served with a green salad.
Move over waffles, there's a better breakfast in town, it's called: "lunch".
post #29 of 32
Quote:
Originally Posted by I is a moose View Post



Quote:
Originally Posted by Beer-B-Q View Post

Am I the only one that it bothers that the brisket was allowed to sit on the counter for an hour while he was prepping the smoker? 

 

On a piece of meat as large as a brisket getting it out of the danger zone (40º-140º) in 4hr has now been cut to 3hrs because it set for an hour on the counter...  JMHO


With the amount of salt and spices on the surface of the meat (which is the warmest, and most bacterial part of the meat) the bacterial growth would be drastically controlled, because salt, and the essential oils in spices are strong controllers of microbes. Plus this thing came out of the coldest part of the fridge before counter time, it's surface temp was 38* - very chilly, plus we've been having cold morning here, IIRC ambient temp was somewhere around the mid 50's. That's not very risky.
Furthermore, everything I grill or smoke gets an hour on the counter, and I leave nothing to set out after cooking, and chill properly.

I appreciate your concern, though.


I missed most of this post, but Paul brought up a good question.

 

I don't know when you probe your meat, but if you don't inject large pieces like this, and if you don't put your temp probe in for the first 3 hours or so, you don't have to worry about the danger zone.

As for spices on the surface, it's not the surface that is in question with the 40˚ to 140˚ in 4 hours rule. It's the center, but what I said in my first sentence would take care of that.

 

Not trying to give you a hard time---just trying to help.

 

Sammy looks good!!

 

Later,

Bear

 

post #30 of 32
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post




I missed most of this post, but Paul brought up a good question.

 

I don't know when you probe your meat, but if you don't inject large pieces like this, and if you don't put your temp probe in for the first 3 hours or so, you don't have to worry about the danger zone.

As for spices on the surface, it's not the surface that is in question with the 40˚ to 140˚ in 4 hours rule. It's the center, but what I said in my first sentence would take care of that.

 

Not trying to give you a hard time---just trying to help.

 

Sammy looks good!!

 

Later,

Bear

 


No hard time perceived, I appreciate the concern all around.
For the record, I've been following your techniques a bit recently, Bear, and adopted your "probe after 4 hours" maneuver, it just made the most sense. No point in bringing unnecessary bugs to the party, right?

Rest assured that I'm okay resting meat at counter temps for up to an hour for home use, but wouldn't dare professionally; and the meat's counter time didn't exceed an hour. I'm actually pretty anal about the danger zone and proper holding temps.
post #31 of 32
Quote:
Originally Posted by I is a moose View Post

Quote:
Originally Posted by Bearcarver View Post


I missed most of this post, but Paul brought up a good question.

 

I don't know when you probe your meat, but if you don't inject large pieces like this, and if you don't put your temp probe in for the first 3 hours or so, you don't have to worry about the danger zone.

As for spices on the surface, it's not the surface that is in question with the 40˚ to 140˚ in 4 hours rule. It's the center, but what I said in my first sentence would take care of that.

 

Not trying to give you a hard time---just trying to help.

 

Sammy looks good!!

 

Later,

Bear


No hard time perceived, I appreciate the concern all around.
For the record, I've been following your techniques a bit recently, Bear, and adopted your "probe after 4 hours" maneuver, it just made the most sense. No point in bringing unnecessary bugs to the party, right?

Rest assured that I'm okay resting meat at counter temps for up to an hour for home use, but wouldn't dare professionally; and the meat's counter time didn't exceed an hour. I'm actually pretty anal about the danger zone and proper holding temps.


That's great!!!

I couldn't tell if you injected or when you probed, but if you didn't inject, and you waited 4 hours (even 3 hours), you had nothing to worry about.

 

I basically got that from Pineywoods, who got it from bbally (the safety man!).

Actually it's even shorter times, but 3 hours at 225˚ before probing is well into the safety thing.

 

Good talking to you---Darn that sammy looks better every time I see it!

 

 

Bear

 

 

 

 

post #32 of 32
Thread Starter 

thanks! That was a really good sammich!

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