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  1. Speed Cooking

    Speed Cooking

  2. beef-brisket-flat-half-boneless.jpg

    beef-brisket-flat-half-boneless.jpg

    • demosthenes9
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    • Album: Speed Cooking
  3. demosthenes9

    Speed Cooking

    Have to disagree with Danny here.   With brisket, the moisture doesn't really come from the exterior fat.  yes, the fat adds flavor when it renders down, but the moisture comes from the breaking down and rendering of the connective tissues within.   Run with a chamber temp of 300 - 325 for...
  4. demosthenes9

    Bitten Off A Lot More Than I Can Chew

    Because Musky replied to it 23 minutes or so before your post.
  5. demosthenes9

    Safety of pre-cooking prime rib/ for later searing? OK or Not?

    Works the same way with an oven as long as you reheat/recook at a low temp like 200 - 250.
  6. demosthenes9

    First all night brisket smoke.

    Dry and tough = undercooked just as you thought.  If it was overcooked, it would have been crumbly/stringy and falling apart.  Cook by feel, not by temp.   
  7. demosthenes9

    Safety of pre-cooking prime rib/ for later searing? OK or Not?

    Yes, you can.   Reheat in 250 degree oven until it's about 7-10 degrees below the finished IT you want then sear it.    It will turn out much better than you are imagining.     Absolutely delicious.  I mean to the point where you'd be hard pressed to tell that it wasn't cooked fresh. BTW...
  8. demosthenes9

    Brisket questions

    How to reheat ?  Cook the brisket until it is done.  Remove from smoker and let it sit on the counter to vent.  Put it in a garbage bag and submerge in an ice water bath in the sink.  This is "crash cooling".   Refrigerate.   Next day, remove from refrigerator, wrap in foil if not already...
  9. Cleaning the Smoker - crazy approach but just a helpful tip (I hope)

    Cleaning the Smoker - crazy approach but just a helpful tip (I hope)

  10. demosthenes9

    Cleaning the Smoker - crazy approach but just a helpful tip (I hope)

    Pretty sure it's a weed burner.
  11. c9afc3a1-2136-49ed-a699-ce8564144c59_400.jpg

    c9afc3a1-2136-49ed-a699-ce8564144c59_400.jpg

    • demosthenes9
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    • Album: Cleaning the Smoker - crazy approach but just a helpful tip (I hope)
  12. demosthenes9

    my thought's on how we help/hurt newbees

    Thing is, some times those "methods / numbers" are the basics and get the job done.  Take 321 and 211 for example.  Another point to consider is that some people will ask questions seeking knowledge/learning so to speak, while others simply want someone to tell them how to do so that their...
  13. demosthenes9

    Veteran brisket question...smoke time

    Hmmm, I'm with others on this, it shouldn't be possible or we are all missing something.   Do you let your meat sit out and come to room temp ?    Does your cooker have any fans force circulating the air ? 
  14. demosthenes9

    First brisket, i got a few questions...

    Yeppers.  When you throw a wrapped brisket into a cooler, it gives off heat and warms the air trapped in the cooler.  As the air cools down, it saps heat from the brisket and the brisket cools down as well.  The better insulated the cooler, the slower the cooling process of the air inside as...
  15. demosthenes9

    First brisket, i got a few questions...

    really depends on the R value (insulation) of the cooler.   For example, your cheapy cooler might hold ice for 1 day while a Yeti will hold the same ice for 5+ days.    Same thing applies for keeping things hot. 
  16. demosthenes9

    Brisket - There is no reason to cook over 8 hrs

    I'd have to have someone show me a brisket that was done when it hit 180 degrees while being cooked at a chamber temp of 250, especially in 6 or so hours.  The numbers just don't add up.  Before anyone jumps up and down, it's definitely possible for a brisket to be done when it hits 180, but it...
  17. demosthenes9

    Brisket still good?

    Yep, what Piney said.   Longer version is that the time spent in the 250 chamber temp took care of anything on the outside of the meat.   Inside of brisket was intact, so that 40-140 rule doesn't apply.
  18. demosthenes9

    When to wrap brisket

    people wrap brisket for two basic reasons.  One, to power through the stall and speed up cooking.  Two, to preserve the color/look/amount of smoke that the brisket has attained. For the latter, when to wrap is based on how the brisket looks or tastes when you sample the bark. It might very well...
  19. demosthenes9

    Learning to smoke Brisket. Help!!

    Bayou, For brisket, I just rub it down with some oil then hit it heavily with kosher salt, coarse ground peppe, and might add onion and garlic powder.    As for temps to cook at, you'll get a bazillion answers for that.  I prefer to go with higher temps like 275 and above just because it's...
  20. demosthenes9

    The Dreaded Stall.....

    Higher temps lead to a smaller window for when the brisket is "done", so you have to pay more attention to it.   Wish I had a better answer for you, but "average time" depends on chamber temp and how thick the piece of meat is.  Also depends on whether or not you use foil and how soon you put it on.
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