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  1. demosthenes9

    Another Brisket Question

    4x15, it will be moist if you cook it correctly, which is to put it in your smoker and cook it until a probe goes through the thickest part of the flat like a knife through butter.  The moisture in a brisket comes from the breaking down and rendering of the connective tissue between the muscle...
  2. demosthenes9

    Anatomy of a Brisket Packer

    Yep yep. 
  3. Anatomy of a Brisket Packer

    Anatomy of a Brisket Packer

  4. demosthenes9

    Anatomy of a Brisket Packer

    Here's a couple more pics to help illustrate:
  5. 2.jpg

    2.jpg

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    • Album: Anatomy of a Brisket Packer
  6. Brisket-Flat-Point-4-1024x768.jpg

    Brisket-Flat-Point-4-1024x768.jpg

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    • Album: Anatomy of a Brisket Packer
  7. brisket-diagram.png

    brisket-diagram.png

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  8. demosthenes9

    Brazilian Steak House

    Something to consider is that there are quite a few Brazilian steakhouse chains such as Fogo de Chao, Texas de Brazil, Rodizio, Brazeiros, just to name a few.  Then you have the "one off" restaurants that are often more upscale.  So, prices can vary widely just as they do with normal "Steakhouses".
  9. demosthenes9

    LET'S TALK BRISKET!!

    Won't affect it one bit.  If it's cryovac'ed, you can freeze it for years.
  10. demosthenes9

    Speed Cooking

    Thanks Wade!!    And yes, beginning IT definitely has to be factored in. You're welcome kiska !!
  11. demosthenes9

    Speed Cooking

    All good Kiska.   Smoking / Q'ing has been a learning journey for all of us.  I started out destroying meats for a number of years, convincing myself that "oh yeah, this blackened, crispy dry meat was very good".   Then I graduated up to the thermometer phase where I had maverick probes...
  12. demosthenes9

    Speed Cooking

    Yep yep, all about time over/at temp.   Take poultry for example.  it can actually be quite safe at 145F instead of 165F.  Thing is, you have to maintain that temp for quite some time.  IIRC, it's called "pasteurization".  Main reason for my post though was to make sure that the "required temp"...
  13. demosthenes9

    Speed Cooking

    Thanks Kiska!   One question though, why is 195F the "holy grail"?  I've had briskets finish at 185 and others finish at 210.  There is no "holy grail" temp!! Almost there Resurrected.  One other change is that with cuts like brisket or butts, you DON'T cook by internal temp.   IT should only...
  14. demosthenes9

    Speed Cooking

    For new folks?  I would try to change their misconceptions and teach them about what they are cooking.  Brisket really isn't that difficult to cook.  Season it, put it on the smoker, pull it when it's done.  Getting people to understand when it is "done" is the real difficulty.    Don't go by a...
  15. demosthenes9

    Best place/height to place probe thermometer on a vertical smoker to most precise temp read

    While you want the probe to be close to the meat, be careful not to get it too close as there's a thermal bubble around the meat. As for your specific smoker, you might try doing a biscuit test.  Grab a tube or two of biscuits and arrange them on each of your cooking racks.  Put them in and...
  16. demosthenes9

    Resting brisket!!

    If you pull a brisket from the smoker and put it directly in the cooler, the temp can continue to rise just a bit, especially if the brisket is wrapped in foil.   This is the same "carry over cooking" that you see when taking steaks off the grill, though the rise won't be as pronounced.
  17. demosthenes9

    Resting brisket!!

    Yes and no on the "technically no longer cooking". You aren't cooking any more when the meat goes into the cooler.  That said, the Brisket is cooking while sitting in the cooler. 
  18. demosthenes9

    LET'S TALK BRISKET!!

    have to disagree.   Tenderloins are definitely marbled, Prime more so than choice.
  19. beeffillet.jpg?lr=t&bw=450

    beeffillet.jpg?lr=t&bw=450

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  20. demosthenes9

    Speed Cooking

    Danny, Good to hear from you as well.   It's absolutely impossible to trim away the "connective tissue" that I am talking about as it's the collagen holding the individual muscle fibers together.   Here's a pic of a U.S. brisket flat that has been trimmed up: Believe it or not, there is...
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