Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Brisket w/ Q-View... Came out dry? What did I do wrong?

    Brisket w/ Q-View... Came out dry? What did I do wrong?

  2. bwarbiany

    Brisket w/ Q-View... Came out dry? What did I do wrong?

    So, I smoked a brisket and made some bacon-wrapped asparagus last weekend. The brisket came out dry, which hasn't happened before (and I didn't expect since it was prime). Below is my process... Let me know what I did wrong, if you can spot anything. 1) Wet-aged in the cryo for ~40 days...
  3. 20140817_171608.jpg

    20140817_171608.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  4. 20140817_170848.jpg

    20140817_170848.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  5. 20140817_170822.jpg

    20140817_170822.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  6. 20140816_205308.jpg

    20140816_205308.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  7. 20140816_180110.jpg

    20140816_180110.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  8. 20140816_174224.jpg

    20140816_174224.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  9. 20140816_173806.jpg

    20140816_173806.jpg

    • bwarbiany
    • Media item
    • Comments: 0
    • Album: Brisket w/ Q-View... Came out dry? What did I do wrong?
  10. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    Yeah, my mother in law will be coming and she's a lot more sensitive to garlic. Besides, I've got a Prime brisket that I've had wet-aging in the fridge for ~40 days... I want to use just S&P and let the meat be the star ;-)
  11. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    Yeah... I need to either learn to weld or find $4K... Here's my dream rig: I'm pretty sure if I learned to weld, cost/performance of doing that one myself would be worth it.
  12. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    Perfect. Thanks! I've been doing kosher and CBP in a 1:1 by volume mix previously... I'll do by weight for this next one this weekend.
  13. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    A few reasons... 1) I don't do brisket often enough that I can experiment and necessarily learn "to taste" by sight very easily. 2) Even if I did brisket that often, I want an easily repeatable measurement so that I have something consistent to tweak if I want to change the ratios. 3) I'm an...
  14. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    So I'm doing a nice big brisket this weekend. I typically use Kosher salt and CBP, and that's it.  My question is if I'm targeting a 1:1 ratio between the two, how exactly should I measure that? In the past, I've measured based on volume, but it seems that's heavily dependent on how finely...
  15. bwarbiany

    Time To Try A Brisket

    This saves time. If you're going to foil, I recommend doing it around 160 as you start to enter the stall. The stall is caused by evaporative cooling, and when you wrap the brisket you stop evaporation, so you minimize the stall. Much quicker brisket. Whether or not you choose to wrap is up to...
  16. bwarbiany

    BBQ with Franklin - Cracked Black Pepper - where do you find it?

    Electric coffee grinders are <$15 both via Amazon Prime and at your local Wal-Mart. Great way to grind up spices. I have one for coffee but bought an extra one just for CBP and spices.
  17. bwarbiany

    My first brisket and some questions

    I've also gotten flats at Costco still in the cryovac. They still have a fat cap on them, which helps avoid drying out. I agree that buying the trimmed flats you'll find in most grocery stores (or even post-trimming at Costco) isn't as well suited to smoking. 
  18. bwarbiany

    I think I screwed up my brisket! Any opinions??

    I have a thought to do a brisket flat, smoking it for a few hours at a low temp with the AMNPS to give it flavor and bring it up to temp, then dropping it into the sous vide to cook it the rest of the way. Best of both worlds! I don't think I'd quite get the bark, so I'd probably have to sear it...
  19. bwarbiany

    I think I screwed up my brisket! Any opinions??

    The vacuum isn't all that important. From what I understand, the primary purpose of vacuum seeking is to ensure the food is making good thermal contact with the liquid. If you have a bag full of air, it makes it harder to get effective heat transfer. Likewise, the boil point remains unchanged...
  20. bwarbiany

    Ribeyes (Bone-in)

    The ones I bought from the market mostly had a big thick ridge of fat without a lot of meat in it running along the bottom, so I didn't feel too bad about cutting it away and discarding it. And it was only a 2-bone (~4-5 lb) section of the roast anyway, so the total loss wasn't very high and not...
Top Bottom
Back
Clicky