Gun store Shooting Locations It is currently Fri Mar 29, 2024 5:22 am



Rules WGO Chat Room Gear Rent Me Shield NRA SAF CCKRBA
Calendar




Reply to topic  [ 2056 posts ]  Go to page Previous  1, 2, 3, 4, 5 ... 138  Next
 Smoker thread? Smoker thread. 
Author Message
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20754
Real Name: John
WanderingWalrus wrote:
usrifle wrote:
WanderingWalrus wrote:
Rix86 wrote:
Doing my first brisket today


Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques.


Did you wrap after about 4 hours? Butcher paper is your friend if you do wrap. Then out of the wrap to firm up the Bark at the end.


My problem was not cooking it enough, the 2 times that it came out dry. I didn't break enough collagen down. And you don't need to unwrap, if you wrap tightly. I make sure I'm ready early, and let it sit, wrapped, in the cooler. The heat from the meat will keep everything warm enough.


Letting a Brisket rest is key. The only time i had a Dry brisket was when i didn't wrap and that was a whole lot of Briskets ago. I also Mop my Brisket while smoking before the wrap.
I never do the whole packer anymore either, i always separate the Tip from the Flat. The Tip gets made into burnt ends, the best part of a Brisket in my opinion.
How do i know i do it right? When the Wife starts growling if i reach for the Burnt ends.....those are "Hers".

_________________
Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

NRA Member/RSO
SAF 5 Year Donor
GOA Member


Sat May 04, 2019 12:20 pm
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 516
Ah, I separate them, but don't do burnt ends. I do it just so I can wrap it or pull it off the smoker at the right time for that muscle. My wife doesn't like the point, so that's effectively mine.


Sat May 04, 2019 1:14 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Shelton
Joined: Sun Nov 17, 2013
Posts: 5837
If early indications are any clue this is actually going to be really good


Sat May 04, 2019 2:33 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20754
Real Name: John
Rix86 wrote:
If early indications are any clue this is actually going to be really good


:thumbsup2: Did you Mop? Are you wrapping?

_________________
Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

NRA Member/RSO
SAF 5 Year Donor
GOA Member


Sat May 04, 2019 3:07 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Shelton
Joined: Sun Nov 17, 2013
Posts: 5837
Its wrapped in foil and a towel currently.
I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious


Sat May 04, 2019 4:35 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20754
Real Name: John
Rix86 wrote:
Its wrapped in foil and a towel currently.
I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious


So it's resting in foil? There is a lot of Fat on brisket. I trim it all off the flat except a 1/4 inch cap and smoke with the cap down. The Point is super marbled and a separate muscle so i separate it from the flat and trim all the fat off and make burnt ends from it.
Here is a good tutorial for that, they are delicious. :thumbsup2:

https://www.youtube.com/watch?v=FVOh8430oCs

_________________
Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

NRA Member/RSO
SAF 5 Year Donor
GOA Member


Sat May 04, 2019 5:07 pm
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 516
Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat.


Sat May 04, 2019 6:08 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20754
Real Name: John
WanderingWalrus wrote:
Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat.


I braise the Point myself, i want all those juices after separating the Fat to make sauce. I like the Burnt ends with Cucumber chips and Green Chili's....sweet, Hot, and melt in the Mouth.

Hmmmm....might be time to do another Brisket. :bigsmile:

Rix? How did yours turnout?

_________________
Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

NRA Member/RSO
SAF 5 Year Donor
GOA Member


Sat May 04, 2019 6:18 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Shelton
Joined: Sun Nov 17, 2013
Posts: 5837
So I took it out a little too soon so I didn't get the bark and smoke infusion as deep as I really wanted but it's still ridiculously good.
I left a lot of that on there and I actually cooked it fat up.
I rubbed and smoke some of the fat too and it was delicious as well


Sat May 04, 2019 7:23 pm
Profile
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 516
I will admit, I've never heard of just smoking and eating the fat. That ... seems odd. But I'll probably give it a try next time, just in case. How thick was the chunk of fat?


Sat May 04, 2019 7:30 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Bellingham Canada
Joined: Thu Jan 3, 2013
Posts: 4998
Real Name: Josheewa
come-n-git it!


You do not have the required permissions to view the files attached to this post.

_________________
It must be frustrating always being the smartest person in the room.-Jagerbomber35


Divided we fall.


Sat May 04, 2019 7:35 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Everson, WA
Joined: Sun Jan 6, 2013
Posts: 28149
Real Name: Ace Winky
On my way!!

tell the tale on what you put on dat peeg?

_________________
Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sat May 04, 2019 7:38 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Shelton
Joined: Sun Nov 17, 2013
Posts: 5837
Thickest chunk was 1-11/4 inches thick, couple inches long.
I learned lately how damn good the fat can be.


Sat May 04, 2019 7:39 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
OhShoot! wrote:
come-n-git it!


Nice!!! :thumbsup2:

La Caja China, or in ground ?


Sat May 04, 2019 7:40 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Shelton
Joined: Sun Nov 17, 2013
Posts: 5837
Image

Needed more time, but still delicious

The fat

Image

We ate all the rest.


Sat May 04, 2019 7:52 pm
Profile
Display posts from previous:  Sort by  
Reply to topic   [ 2056 posts ]  Go to page Previous  1, 2, 3, 4, 5 ... 138  Next

Who is online

Users browsing this forum: No registered users and 24 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum



Rules WGO Chat Room Gear Rent Me NRA SAF CCKRBA
Calendar


Powered by phpBB® Forum Software © phpBB Group
Designed by ST Software for PTF.
[ Time : 0.709s | 17 Queries | GZIP : Off ]