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Smoked wagyu chuck roast sandwiches
had an old chuck in the freezer that we decided not to cook for thanksgiving because it wasn't very marbled so i did an experiment. smoked it at 130 then transferred it to an instant pot and cooked it for 30 min. my airprobe showed the IP got up to about 230. at 30 min the chuck was 180... -
Smoked wagyu chuck roast sandwiches
In my first test I actually did half ar 145 and the other half to 170. In the end I think I liked the 145 better. But both were a little tough. My thought was slicing it thin would help with this. i dont mind spending more on the meat. I make a batch of this and freezer bag it and I am fed for... -
Smoked wagyu chuck roast sandwiches
This is what I was wondering. How would top sirloin compare to chuck for this recipe -
Smoked wagyu chuck roast sandwiches
Yeah that was the idea of finishing it with 3/4 inch of beef broth. I had a cup of that on the side (out of the picture). Letting the chuck release its own juice into the emeril broth was fantastic. -
Smoked wagyu chuck roast sandwiches
picked up a wagyu chuck from lone mountain and tried making sandwiches. dry brined with Lawrys and added 16 mesh pepper when I cooked. Grilled it on the Weber gas grill at high heat for 3 minutes per side. smoked on the traeger at 185 super smoke using amazin mixed pellets. Spritzed with... -
What makes the brisket flat dry?
Will do. Here is a summary of this smoke: - 14lb brisket packer - trimmed to 1/4” - mustard/apple juice thin coating then 50/50 kosher salt and #16 pepper - smoked 3 hours on a traeger timberline with perfect mix pellets at 225 w super smoke on - spritzed dry spots with apple juice and... -
What makes the brisket flat dry?
this raises a question I always struggle with which is when to start. i Have lately been starting in the morning the day before as my smokes have been taking 12 hours and I have had such success holding meat in the cambro. I pulled this brisket at 9 last night and held it until 2pm today. But I... -
What makes the brisket flat dry?
I think this was worth doing for me. My Cambro holds at 145-150 which should continue to cook some. resting It before going in the cambro worked well. Maybe it lets it suck in some of that moisture and reduces how much it continues to cook. Not sure but what I did today really worked. -
What makes the brisket flat dry?
I should be clear that I am cooking a full packer. I was having a problem with the flat end being dry. Now I believe I was undercooking. I will be probing and paying more attention to that end now. -
What makes the brisket flat dry?
The results were very very good. Clearly the reason the Flat end of my packers was dry was that it was undercooked. I let it ride longer and the texture was perfect. I assumed I was focused on getting the point end done since it is thicker but now I see that the thinner end of the brisket can... -
What makes the brisket flat dry?
I have it in the cambro for lunch today. i think i may have overcooked it. in the past i have had it in the paper for 4 hour or so but when i checked it at 3 hours it was reading as high as 210. i opened the paper and probed it and it was pretty tender so we will see. a few things i am... -
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What makes the brisket flat dry?
So I just wrapped it. Temps went up 5 degrees in half hour to 170ish so I assume I am getting through the stall. I am going to keep it in the paper longer this time. My last brisket was an experiment where I pulled it a little earlier to hold it overnight in the cambro. I am fortunate to have... -
What makes the brisket flat dry?
sorry i should have been more clear. i am not going by time. i am learning to feel it and also using temps. i assume the stall starts around 155-160. that is when i bump the heat to push through the stall. i wrap it when i see temps start to move but also hold the brisket around the middle... -
What makes the brisket flat dry?
I have smoked a few briskets with decent results but i seem to have a dry flat. i assumed it got over cooked and rendered out too much fat but i am reading people say just the opposite. I am currently cooking at 14lb srf wagyu packer. it seems pretty well marbled. My process on my last two... -
How to reheat biscuits
Sitting here talking to my wife about this. I wonder if we used a Prebaked frozen biscuit like a callies and just put them in the cambro. We have about 4 hours between when we get up and when we start serving and my cambro is powered up for the drive to the tailgate. Rather than heating them for...- indygreg
- Post #3
- Forum: Catering & Large Group Gatherings
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How to reheat biscuits
tailgating season is here and we have some breakfast tailgates again. For something different we wanted to do biscuits and gravy but we leave crazy early so like to do things that can be made the day before. I carry a heated cambro (electric), some chafers and a camp chef stove. We tested the...- indygreg
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- Replies: 3
- Forum: Catering & Large Group Gatherings
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would a brisket long hold follow sous vide rules?
it held fine. the cambro really doesnt get to 155 typically. it cycles down to 140ish and up to 150ish. probably the same as whatever food warmer they use in a bbq joint. -
would a brisket long hold follow sous vide rules?
we survived. the good news was that everyone loved the food. brisket came out ok but was a little dry. not bad but i think it would have been better had i left the point on and a little more fat. pig shots were a huge hit and burnt ends were also very popular but i will smoke them a little... -
would a brisket long hold follow sous vide rules?
ok i pulled the brisket at 190 and into the cambro for the night. then i threw on a mess of pork belly burnt ends and pig shots before i go to bed.
