All Things Brisket

[ChampKind 1314]

When ya use this much pepper it can be difficult to keep it all on the brisket when transporting to the pit. And that’s actually a light coat.

[AustinMT 952]

1 hour ago, ChampKind said:

When ya use this much pepper it can be difficult to keep it all on the brisket when transporting to the pit. And that’s actually a light coat.

I get it.  I only have to deal with one at a time

[utee94 15733]

14 minutes ago, AustinMT said:

I only have to deal with one at a time

That's not what your mother said.

[ChampKind 1314]

From this morning:

Pepper down, no spray



After spraying it down



I don’t remember if this is before or after. It was a couple hours ago and I’ve already done a bunch of other proteins. This is what a 14lber looks like after losing 3lbs during trim.

[Anastasis 23329]

via Imgflip Meme Generator

[ChampKind 1314]

Yeah...and at almost $10/lb its easier to understand why market rate for brisket at a restaurant is $20/lb

[utee94 15733]

Sounds like the Dukes must have cornered the pepper market.

[luke duke 6367]

Sounds like the Dukes must have cornered the pepper market.

[bamachine 1230]

On 4/10/2019 at 3:24 AM, ChampKind said:

Hi. My name is brown sugar. I’m an integral part of rubs for smoked pork and poultry.

Sorry, missed this until I decided to read back a bit. I know many people use brown sugar in rubs for pork, I don't. I do put brown sugar in my sauce(to offset the ACV kick a bit), which is only used on pulled pork sammiches, to offset the dry bread. So I guess I was partially wrong. White sugar will never touch any meat of mine though. I never have tried to smoke poultry(had some yes but never made it myself).

[ChampKind 1314]

White sugar belongs in tea. And cookies. That’s it. Brown or turbinado FTMFW.

[Anastasis 23329]

Not sure why, but I never really got in to using brown sugar on ribs.  If I do anything sweet, I hit them with a little honey at the wrap. 

[bamachine 1230]

1 hour ago, ChampKind said:

White sugar belongs in tea. And cookies. That’s it. Brown or turbinado FTMFW.

Also nanner puddin'. In the homemade custard and the meringue. If you use instant pudding, I keel you.

[Anastasis 23329]

4 hours ago, ChampKind said:

White sugar belongs in tea.

[EZ$ 2102]

Smoking 3 briskets on Saturday for our Easter gathering of about 60 people.  First time to do 3, but don’t think it would be any different than 2???

Also putting some sausage on the grill and doing some tripas in the disc.  

[luke duke 6367]

3 briskets is a bit light unless you’re cooking a lot of tripas and sausage.

[EZ$ 2102]

60 people includes about half being old people and kids who won’t eat much. I did 2 briskets last year and it was just about right, so adding another one this year to be safe.  

Right now looking at 45 lbs of tripas and a shitload of sausage.  

[Anastasis 23329]

Rep for tripas.

[EZ$ 2102]

Trying to find a decent cabrito, but those fuckers are expensive and the one we got last year was the size of a cat!

[utee94 15733]

8 minutes ago, EZ$ said:

Trying to find a decent cabrito, but those fuckers are expensive and the one we got last year was the size of a cat!

Pretty sure you weren't eating goat kid, then.  I think you must have served chupcabrito, dude.

[RMac5 1548]

No hay tripas para mi.

[dcbc 14367]

Got a brisket on last night at 9.  Wrapped it at about 9:30 this morning and opened up the vents on the WSM to push it a little bit since we are heading to Houston later this afternoon. 

I forgot how much wind sucks the temp out of a WSM.  I have it sheltered and blocked off.  So flare ups and temp spikes haven't been an issue.  But I have all three bottom vents wide open and it's parked at 250 F.  No big deal, but it's going to be a while.

[Coyote 269]

Why don’t you put it in the oven?

[dcbc 14367]

1 hour ago, Coyote said:

Why don’t you put it in the oven?

Because I'm not in a huge hurry, but that's an option for sure.

[kevwun 15572]

Glad I made my Easter briskets a few weeks ago.  I can relax and drink and they'll be done whenever we want to eat.  My sous vide cooler was the best $50 I ever spent.

[dcbc 14367]

Mine finished after about 17.5 hours.  Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting.  Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road.  Relaxing and drinking now.

Edited April 19, 2019 by dcbc

[luke duke 6367]

Mine finished after about 17.5 hours.  Rested it to about 180F and put it in the oven, which I figured out how to get set to a more accurate actual vs. set temperature for the 170 degree warm setting.  Left the probe in the brisket and will hold there until we leave in the morning and throw it in the cooler to take on the road.  Relaxing and drinking now.

So a 40hr cook+hold?

[ChampKind 1314]

That’s an awful long time at temp

[Johnny Sack 8397]

3 minutes ago, ChampKind said:

That’s an awful long time at temp

Is that a problem?

[Anastasis 23329]

35 minutes ago, Johnny Sack said:

Is that a problem?

Not for the E. coli. 

[kevwun 15572]

You fellas really need to make an anova cooler rig.  You won't have to worry about stuff like this anymore.

[Surly Bevo 24686]

37 minutes ago, Anastasis said:

Not for the E. coli. 

Serve a lot of beans with the brisket, that way when your guests get the shits they won't know what to blame

[Gil Bang 25843]

5 hours in. Am I doing this right?

[luke duke 6367]

Just 35 more hours to go!

[Gil Bang 25843]

And surly 1%, the pool gets desperately-needed new coping and plaster in October.

[ChampKind 1314]

Is that a problem?

Not if you’re making jerky

[Gil Bang 25843]

OK guys.  Temp at 193 right now, wrapped in butcher paper.  Should I pull the paper now and start probing at 195ish?

[DDD Dad 14144]

I usually leave wrapped until done. But I’m a rank amateur.

[Gil Bang 25843]

Probed vaginabutter at 196. So now wrap and rest for an hour before cutting and serving?

[Gil Bang 25843]

By the way, champ is a selfish prick.

Motherfucker’s probably cooking for paying customers when he should be on this thread helping me.

[Surly Bevo 24686]

Yes rest at least an hour

 

 

 

 

 

 

 

 

 

Then apply the liquid smoke and crushed Butterfinger paste

[Gil Bang 25843]

rest in the turkey pan, correct?

[Surly Bevo 24686]

Only if you have prepped it with 3/4 inch of French dressing, otherwise rest if under your wife's pillow.  The pillow helps insulate it

[Gil Bang 25843]

joke's on you asshole.  I don't have a wife. 

[DDD Dad 14144]

If you are resting it leave it out.

[DDD Dad 14144]

Then wrap in foil or paper and towels and stick in cooler to hold if you’re not ready to eat.

[Gil Bang 25843]

Just now, DDD Dad said:

If you are resting it leave it out.

 

Just now, DDD Dad said:

If you are resting it leave it out.

It's wrapped in butcher paper.  Unwrap?

[Surly Bevo 24686]

6 minutes ago, Gil Bang said:

joke's on you asshole.  I don't have a wife. 

Wife, life partner....whatever.

[DDD Dad 14144]

I would. It will keep cooking otherwise.

[ChampKind 1314]

Tl;dr. Leave it in paper until you’re ready to serve it.

Good luck. We’re all counting on you

[Gil Bang 25843]

Great bark. Great texture. Tender. Lean side was dry.