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- bruno994
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- Comments: 0
- Album: Minion Method
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Had some trouble with my brisket :)
You got it, anytime! Happy smokin'! -
Had some trouble with my brisket :)
A few thoughts: 1. always put your temp probe in from the side, that way there's no chance of it being too shallow or going through the meat. This is correct, but when you are probing for tenderness, the toothpick or probe needs to be inserted into the top portion of the flat, at it's... -
Had some trouble with my brisket :)
The meat on the bottom was probably some of the point portion that runs under the flat, it's grain would be running the opposite of the flat, so you would have been eating it with the grain, not against. As far as bark, sugar will help but is not needed, it could have been just too light of a... -
brisket question..
Yep, 3-2-1 ribs will get that reaction. Now you have a starting point and can adjust from there as far as timing. If your brisket was nice and tender, then it has to come down to the quality of meat. The higher the grade, the better chance you have of an end result being nice and juicy... -
brisket question..
Well first of all when wrapping with foil, you will not get the bark that everyone raves about so much, because the steaming and braising inside of the foil will mush the bark up. For those that wrap but still want a bark, just simply open the foil once you have reached your desired tenderness... -
Mustard choice
No mustard needed...as Drewed stated you could use some olive oil or peanut oil, but there is really no sticking agent needed, just simply apply your rub, let the meat sit for 30 minutes or so and the moisture from the meat will hold the rub on.- bruno994
- Post #4
- Forum: General Discussion
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ive gone smoke crazy!
Very creative build Josh. Sometimes you gotta do what you gotta do to feed your addiction. -
Sous vide brisket?
Deceased Texas pitmasters are rolling over in their graves over this thread...... -
LET'S TALK BRISKET!!
Cosmic check your brisket for tenderness in the thickest part of the flat but I will also check it in 3 or 4 spots as well, all in the fiat section. -
First Brisket w/Q-view
Demos...I actually hold my brisket from around 10 am until 1:30 or so depending upon turn in times, which could vary from 2:00 or as late as 4:00. It's usually still around the 160 mark or so when I start slicing into it. Cambros do one heck of a job holding meat at temps. Yes you may cook... -
brisket question..
Jerry, most importantly, don't rush the brisket, you must have lots of patience with this cut of meat. Most just can't wait to pull it, slice it and enjoy it, then moments later after they just couldn't wait any longer, they slice into a tough piece of meat only to be disappointed. As... -
First Brisket w/Q-view
Guess we will have to agree to disagree....just speaking from my competitive experience when I am on a timeline, this is the reason I vent my comp briskets for 10 minutes or so, to get the excess heat and steam out of the foil, to prevent from carry over cooking. I have reached a level of... -
First Brisket w/Q-view
You are correct Curtlow, the lower and slower you cook one, the lower the toothpick tender IT will be, the hotter and faster you cook one, the higher the finish IT will be...Aggie94, the longer you rest one will not make it any more tender. Now if you put it to rest right off the smoker, with... -
LET'S TALK BRISKET!!
Tumbleweed, briskets can be cooked successfully at higher temps (hot and fast) as well. I have cooked them anywhere from 225 to 350, with success at all temps. The hotter you cook a brisket, the faster it will reach toothpick tender, but it will also finish at a higher IT as well. When... -
First Brisket w/Q-view
I add 1 cup of beef broth or leftover au jus from a previous cook. Yes, I pan my briskets after 4 hours of smoke, cover it with foil then cook it until it reaches toothpick tender. -
First cook tomorrow, question on when to remove brisket from refrigeration
The rise from 40 degrees to 165 will occur way quicker than the move from 165 to 205 on both briskets and butts, so I'm not sure that the bringing it to room temp helps much with cooking faster. I do set my steaks out, but not my burgers.- bruno994
- Post #17
- Forum: Reverse Flow
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