BBQ!

[slonezp]

Venison chili simmering on the stove

[flyfisher]

I have a pork butt in a cooler right now that I am about to start pulling actually.....

Glad you enjoyed the shredded beef....one of my favorites for sure.

[slonezp]

6 hours in and just about ready to take off the stove.

[NorcalBassin]

Been busy for the Rectec. 16# packer brisket (before trimming) @225 x 19hrs.

 

 

 

Day before that had incredibly unhealthy burgers... 1/2 pounders centered out with a beer can and layered with cheese, mac & cheese, onions/peppers, and another layer of cheese and wrapped with a couple pieces of bacon to hold it all in place. Ridiculously good.

 

 

[12poundbass]

That brisket looks good @NorcalBassin! I’m doing my first one today. 

[slonezp]

8 hours ago, NorcalBassin said:

Been busy for the Rectec. 16# packer brisket (before trimming) @225 x 19hrs.

 

 

 

Day before that had incredibly unhealthy burgers... 1/2 pounders centered out with a beer can and layered with cheese, mac & cheese, onions/peppers, and another layer of cheese and wrapped with a couple pieces of bacon to hold it all in place. Ridiculously good.

 

 

Did the burger recipe come with a cardiologists phone number?

[NorcalBassin]

7 hours ago, slonezp said:

Did the burger recipe come with a cardiologists phone number?

They recommended skipping the consult and instead having a well charged AED on hand. ?

[12poundbass]

Well the brisket is finished and consumed. When I opened the package I knew I was in for an uphill battle because it was very lean, hardly any fat on it and no marbling. The flavor was good, I just used a 50/50 salt and pepper rub. I injected with beef broth as well. It turned out pretty dry. I think partially it’s due to the fact I pulled it at 203, so even though I let it rest for an hour it was a bit too hot. 
 

All in all I won’t say it was a failure, because it was my first brisket I’ve done. 

[slonezp]

42 minutes ago, 12poundbass said:

Well the brisket is finished and consumed. When I opened the package I knew I was in for an uphill battle because it was very lean, hardly any fat on it and no marbling. The flavor was good, I just used a 50/50 salt and pepper rub. I injected with beef broth as well. It turned out pretty dry. I think partially it’s due to the fact I pulled it at 203, so even though I let it rest for an hour it was a bit too hot. 
 

All in all I won’t say it was a failure, because it was my first brisket I’ve done. 

I still haven't done a brisket. I've heard so many stories about dry results and that you really need to babysit the temp. One of these days I'll get around to it.

[12poundbass]

1 hour ago, slonezp said:

I still haven't done a brisket. I've heard so many stories about dry results and that you really need to babysit the temp. One of these days I'll get around to it.

Get a temp probe with Bluetooth, that way all you have to do is check your phone. Of course mine has a dead battery so I didn’t have it today. 1-1.5 hrs per pound at 225-250 is the general rule of thumb, so there isn’t much babysitting until the end. 

[NorcalBassin]

On 9/7/2020 at 3:40 PM, 12poundbass said:

Well the brisket is finished and consumed. When I opened the package I knew I was in for an uphill battle because it was very lean, hardly any fat on it and no marbling. The flavor was good, I just used a 50/50 salt and pepper rub. I injected with beef broth as well. It turned out pretty dry. I think partially it’s due to the fact I pulled it at 203, so even though I let it rest for an hour it was a bit too hot. 
 

All in all I won’t say it was a failure, because it was my first brisket I’ve done. 

IMO the very lean is what got you more than anything. Next time start pushing your temperature probe into the meat once you hit 190-195 to give yourself an idea of how easy it's going in. You don't want it quite "like butter" but when it's ready to pull there will be very little resistance. I've had briskets hit that point anywhere between 195 and 205... be nice if they were more temp-specific like other cuts of meat and poultry. If you ever have one overcook on you or come out dry, you can still save the day by chopping it and putting in some beef broth. You'll be dialed in no time.   

[NorcalBassin]

A small tri tip and twice baked (smoked) potatoes tonight. Gotta love weekends.

 

[12poundbass]

29 minutes ago, NorcalBassin said:

IMO the very lean is what got you more than anything. Next time start pushing your temperature probe into the meat once you hit 190-195 to give yourself an idea of how easy it's going in. You don't want it quite "like butter" but when it's ready to pull there will be very little resistance. I've had briskets hit that point anywhere between 195 and 205... be nice if they were more temp-specific like other cuts of meat and poultry. If you ever have one overcook on you or come out dry, you can still save the day by chopping it and putting in some beef broth. You'll be dialed in no time.   

Yeah I wasn’t too surprised it turned out dry, and I wasn’t surprised it was lean, considering where it came from. 
 

I had made a deal with my dad earlier in the summer, he buys a smaller brisket for me to do a test run on and I’d buy a bigger one and I’d cook for the family at the end of summer. When he told me the farm he got it from I knew it would be lean. Oh well, I got the flavor and smoke profile down, so I’m heading in the right direction. 

[DitchPanda]

On 9/7/2020 at 6:24 PM, slonezp said:

I still haven't done a brisket. I've heard so many stories about dry results and that you really need to babysit the temp. One of these days I'll get around to it.

I've kinda had the same apprehension...heard to many stories of guys spending 15 hours and ruining a $60 brisket. I will eventually be a man and just do one...but so far I've been scared! Other problem is I like pulled pork almost as well and I can get an 8lb pork butt for like $12 and I know how to make it perfect for me.

[NorcalBassin]

I've been hearing about tri tip smoked like a brisket lately and figured I had to give it a shot. Since my optimism was low I did one brisket style (low and slow @225, pulled at 200*) and one traditional (reverse sear pulled at 135*) to make sure we'd have something good to eat leading into what looks like a couple days of power outages.

 

I wrapped the smoked tri tip after 3 hours due to looking pretty dry already, and that very well may have saved it because there was a ton of juice when I pulled it. Low and slow on the left, traditional on the right.

 

 

 

Low and slow had a heck of a smoke ring and shockingly tasted fantastic when the juices were drizzled back over the slices. Can't say it was better than traditional style but it was close enough that I'll definitely be mixing it up in the future.

 

[roadwarrior]

Picture perfect!

 

[12poundbass]

2 hours ago, NorcalBassin said:

I've been hearing about tri tip smoked like a brisket lately and figured I had to give it a shot. Since my optimism was low I did one brisket style (low and slow @225, pulled at 200*) and one traditional (reverse sear pulled at 135*) to make sure we'd have something good to eat leading into what looks like a couple days of power outages.

 

I wrapped the smoked tri tip after 3 hours due to looking pretty dry already, and that very well may have saved it because there was a ton of juice when I pulled it. Low and slow on the left, traditional on the right.

 

 

 

Low and slow had a heck of a smoke ring and shockingly tasted fantastic when the juices were drizzled back over the slices. Can't say it was better than traditional style but it was close enough that I'll definitely be mixing it up in the future.

 

Looks dang good, and that is one heck of a smoke ring! 

[TnRiver46]

 

 

@NorcalBassin , does your family realize they eat 5 star bar b q on a very regular basis???? Your daughters are going to miss that badly when they go to college haha. 

[NorcalBassin]

14 hours ago, TnRiver46 said:

 @NorcalBassin , does your family realize they eat 5 star bar b q on a very regular basis???? Your daughters are going to miss that badly when they go to college haha. 

Lol, it's definitely south of 5 star but I take it as a good sign they're always happy to see something on the smoker or BBQ. My oldest will be headed to college next year and hopefully the desire for some home cooking brings her back for frequent visits!

[CrankFate]

Just ordered supplies for smoking. I usually do ribs and bbq chicken. Have spent the last 6 months perfecting my homemade McRib sandwich made with Costco boneless ribs. This year I plan to, finally, do some brisket. 12+ hours is serious business, though.

[12poundbass]

43 minutes ago, CrankFate said:

Just ordered supplies for smoking. I usually do ribs and bbq chicken. Have spent the last 6 months perfecting my homemade McRib sandwich made with Costco boneless ribs. This year I plan to, finally, do some brisket. 12+ hours is serious business, though.

It sure is serious business. I’ve tried and failed twice on the brisket. My burnt ends turned out pretty good though. 

[CrankFate]

24 minutes ago, 12poundbass said:

It sure is serious business. I’ve tried and failed twice on the brisket. My burnt ends turned out pretty good though. 

Burnt ends are awesome!

[CrankFate]

Quarantine got me off Friday. Would be fishing today, but it’s a no go here, still too cold. Took care slid all the household chores early. Popped a few of the big drumsticks on the BBQ. My youngest sons favorite. Last time they were too hot from the smoked paprika I used. Toned the heat down this time. 

[TnRiver46]

2 hours ago, CrankFate said:

Quarantine got me off Friday. Would be fishing today, but it’s a no go here, still too cold. Took care slid all the household chores early. Popped a few of the big drumsticks on the BBQ. My youngest sons favorite. Last time they were too hot from the smoked paprika I used. Toned the heat down this time. 

[CrankFate]

Did home made McRib style sandwiches today, using the boneless ribs from Costco with lightly salted onions that sat on the counter all day for more authentic flavor.