Jump to content
kevwun

All Things Brisket

Recommended Posts

Anyone ever do anything with Doritos?  I was eating some with some leftover brisket the other day and the flavors were awesome together.
 
I think someone did something with cereal on here one time.  So, does it need to be all about the sweet?

Share this post


Link to post
Share on other sites
1 hour ago, ChampKind said:

Traegers are just fine for guys who are too lazy to stay up feeding trees to an offset for 24 hours. /haggis

I resemble that remark.  Gladly.

Share this post


Link to post
Share on other sites

HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb.

Have any of you tried the Deckle Fat Removed briskets? Are they shitty?

 

brisket2.jpg

Share this post


Link to post
Share on other sites
5 minutes ago, Hornlover said:

HEB has "Deckle Fat Removed" briskets for $2.99/lb, or they have packer-style Prime brisket for $3.59/lb.

Have any of you tried the Deckle Fat Removed briskets? Are they shitty?

 

brisket2.jpg

Yes, but I prefer getting their prime and trimming it -- better beef.  It's fine, though

Share this post


Link to post
Share on other sites

I shared this in the sous vide thread and thought I’d stick it here too. I put a frozen brisket in a sous vide bath all night, trimmed it, seasoned it, and then put it in my Bradley electric smoker for about 6 hours. Not great. Not bad. Would do again.

8a899c81e6ee2c5fecffc80916e7b808.jpgc28fc6799b9ec15f7821da543f767fcf.jpg

Share this post


Link to post
Share on other sites
3 hours ago, AustinMT said:

Yes, but I prefer getting their prime and trimming it -- better beef.  It's fine, though

Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one.

It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket.

If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then...

spacer.png

Share this post


Link to post
Share on other sites
1 hour ago, Hornlover said:

Thanks. I haven't ever noticed much difference between the prime and choice briskets I've cooked. I figure once I trim the prime brisket, I'm paying close to $4/lb. or more versus the already trimmed one.

It's not worth it to me if the deckle fat removed brisket is just a regularly trimmed choice brisket.

If it's a shitty trimmed brisket where they cut off half the good part of the brisket, then...

spacer.png

SO I can only go by my anecdotal experience:  prime is more tender and more flavorful (and for me easier to get to the right point).  That's just me cooking, and my guess is that better cooks can get the choice ti be just as good.

Share this post


Link to post
Share on other sites
3 hours ago, BottleRocket said:


c28fc6799b9ec15f7821da543f767fcf.jpg

Man I’m glad you labeled that container.  Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second

Share this post


Link to post
Share on other sites
1 hour ago, Landomatic said:

Man I’m glad you labeled that container.  Thought the big tub of water with plastic wrapped meat floating in it and a thermometer sticking out of the top was a casserole there for a second

Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled? 

Share this post


Link to post
Share on other sites
46 minutes ago, BottleRocket said:

Do you not have a wife that would store kitty litter or some shit in it if it wasn't labeled? 

Hahaha yeah I figured.  I try to keep all that type of shit on a shelf in the garage for that very reason.

Share this post


Link to post
Share on other sites

spacer.png

 

It's 7am, the brisket is ready, and OU still sucks. 

I normally prefer to wrap at 160 or so, but I slept through that, so it cooked naked. Hopefully it turns out moist. Can't wait to eat brisket and kick OU's ass today. 

Share this post


Link to post
Share on other sites

I rarely wrap, always turns out great.  I do usually foil the end of the flat (just the tip), you might lose some meat there but you should be all good.

Share this post


Link to post
Share on other sites
4 hours ago, Paco said:

They should be done by now.

Yeah, the money shots aren't showing up on Tapa or desktop. Shit must be more borked than usual...

Edited by Dutch

Share this post


Link to post
Share on other sites
10 hours ago, StruggleBus said:

It was so good that he ate all four and forgot to snap a pic

He didn’t forget.  He just didn’t have time.  Because it slammed and went so hard it was all gone before he could.

Jeez do you even surlybevo bro?

Share this post


Link to post
Share on other sites
On 10/12/2019 at 10:13 AM, ChampKind said:

I never wrap during the cook. And I cook at nuclear-level temps. Turns out just fine

I used to fret so much about my egg not being able to hold low temps.  I tried and tried.  Just wasn't in the cards.  Good friend who's pretty "in" with all the DFW BBQ restaurants and an amazing chef himself learned me up on hotter temps.  I now cook around 275-285+ and use butcher paper towards the end of the cook.  Also saves me precious weekend time that I have so little of these days.  

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...