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All Things Brisket


kevwun

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On 6/5/2020 at 10:38 PM, ousuxndallas said:

Pretty good cook over Memorial day weekend. My damn Smoke thermometer gave up the ghost halfway through, so had to do it the old fashioned way by touch. 98993cf08482f6ea70c8ed1421b6b8df.jpge8e6b214c86bbf505cc6a61fde48eb37.jpg

 

On 6/5/2020 at 10:59 PM, Lurch said:

Did you paint that ring on?!?

Looks fantastic, and no shit, that smoke ring looks like something out of a BBQporn flick.

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1 hour ago, Lurch said:

I’d guess it’s about to stall, but that does seem fast.

You sure it’s 250* at grate level?

This is a strange brisket.  The flat is running 10-12* cooler than the point.  I'm only using my BGE thermometer, but that's what I always use.  I'm reasonably confident it's accurate.  Point is at 185 and the flat is still holding at 175.  I think it's time to wrap.

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3 minutes ago, ousuxndallas said:
On 6/5/2020 at 11:51 PM, Roofle said:
I bought a Fireboard 2 the other day. My wiener is enchubbened. Hopefully it comes in late next week.

So, what's the consensus on remote thermometers? My Smoke was great, lasted 3 or 4 years, not bad for $99. Need to replace it.

I have been using one of these and like it, but I wanted a cook history and more range. Looks like the Fireboard will come in Friday now, so I'll have more to report then.

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I've used the Fireboard for while now and it is great - 6 temp probes.  I used it at Thanksgiving to cook two turkeys at the same time on separate cookers with probes in both dark and white meat.

The Fireboard 2 seems to have more of a usable screen on the unit, but I adjust everything from my phone anyway.

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2 hours ago, NateHitch said:

I don't want someone else picking out a brisket for me, I'd just go in

This.  If I'm spending what a brisket costs these days, I'm damn sure going through every one in the case to find the best one.

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7 hours ago, Roofle said:

Anyone having trouble getting briskets from HEB Curbside? They seem to have disappeared. I haven’t set foot in a store in a while since all of this started. I may have to drop in and take a look in-store.

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

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14 minutes ago, AustinMT said:

HEB has a very limited supply of brisket at the stores I go to (Four Points and Lakeway).  They have been completely out the last few times I have gone.

Yeah same here, with Volente and Lakeline.  It's very hit or miss.  I suspect you're going to have to go in, if you want a chance to buy.

 

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38 minutes ago, Lurch said:

This was McCormick course black pepper. What are you guys using?

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Tones or Fiesta course ground pepper work well also. Then apply as follows:

40 minutes ago, conVINCEd said:

Once you think you have enough pepper, put on more pepper.  When you think you have a shit ton of pepper, put on more pepper.  When you think you have a metric shit ton of pepper, you might have enough pepper at that point.

For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

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For a long time, I went by the 1:1 ration of salt to pepper.  Now, I'm ~ 3:1.  For beef ribs, more like 6:1 (beef rib loves and needs pepper).

Totally agree. I am light on salt now compared to the coarse pepper. I tell friends that ask to use plentyyyyy of pepper.

I also used to mix the S&P together in a shaker. But when adding to the meat together they didnt come out at same rate.

So awhile back I changed to just sprinkling them on separately. It’s much easier to see the salt go on uniformly when it’s solo. So they aren’t any patches. Then I add pepper last.


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Pepper I got per Franklin’s mix of 50/50 16-mesh pepper and kosher salt. I do coat mine heavy enough where you don’t see meat...the bark it creates is very nice.

Doing one for my sister this week who arrives tomorrow. Will try and post pics.

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