What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. May 23, 2019 #6921

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,612
    Likes Received:
    2,159
    Gender:
    Male
    Location:
    CT
    I guess it makes sense....will keep an eye out for a small piece whole, maybe a 12lbs so after trimming it becomes an 8lbs...lol
    Thanks for the feedback.
     
  2. May 23, 2019 #6922

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    I have found 10-11lb briskets at Costco several times. If you don't see any out, try and get one of the meat market guys attention and ask if he has any small ones in the back he could bring out. Yes you will lose a pound or two in the trimming. Don't forget to study up on how to trim one properly!

     
  3. May 23, 2019 #6923

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,076
    Likes Received:
    7,255
    Agree. A flat is pretty unforgiving, IMHO. A whole brisket ('full packer') is much better, cheaper and more forgiving.
     
  4. May 23, 2019 #6924

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,076
    Likes Received:
    7,255
    Yes, don't overly trim. Leaving some fat is a good thing. It's a long cook and most of it will 'melt' off.
     
  5. May 23, 2019 #6925

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    Just looked in my freezer in the garage. I have an 11.3lb and a 12.8lb briskets from Costco. After trimming they will lose at least 1-1.5 lbs. Always cook fat side down so the layer of fat protects the meat from the heat on the bottom especially if you are cooking direct or on a Weber (almost direct).

    https://www.pbs.org/video/bbq-franklin-brisket-part-1/
     
  6. May 23, 2019 #6926

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,725
    Likes Received:
    1,603
    I bought the whole brisket and cut it in thirds. I didn't want to ruin an entire brisket on my first attempt. Will be smoking at least one section this weekend. I think I understand the whole temperature concept. All I need now are some logs. I have oak but it seems pecan or mesquite is preferred.
     
  7. May 23, 2019 #6927

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    Mesquite is really strong smoke flavor. I grew up using it as I am originally from TX. But now I really like Oak, Pecan, Hickory, Apple which impart a much milder smoke flavor. Doesn't overpower the flavor of the meat so much.
     
    ceeaton and mainshipfred like this.
  8. May 23, 2019 #6928

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,725
    Likes Received:
    1,603
    Does red or white oak make any difference like it does in wine barrels?
     
  9. May 23, 2019 #6929

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,612
    Likes Received:
    2,159
    Gender:
    Male
    Location:
    CT
    I see many folks cooking it fat side up too, they claim the heat will be coming up and over the meat into the grill opening on top.
    I plan on cooking it for a long run and obviously indirect, in the 225~250F....hoping I can master the temp this time on a long burn..!!
     
    mainshipfred likes this.
  10. May 23, 2019 #6930

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    For BBQ any type of oak is fantastic.



     
    Last edited: May 23, 2019
    mainshipfred likes this.
  11. May 23, 2019 #6931

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    I have cooked enough meat on my Kamado which is direct for the most part but does have a ceramic heat diffuser plus I use an aluminum pan full of water (between the meat and the fire) and the bottom cooks hotter/faster than the top. I spritz the top of whatever I am cooking with apple juice/apple cider mixture to keep the top moist (every hour)

     
    mainshipfred likes this.
  12. May 24, 2019 #6932

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    5,097
    Likes Received:
    4,544
    Location:
    S Louisiana
    If you’re cooking with any amount of radiant heat hitting your meat, the fat will protect it, fat side down for sure, as Mike said earlier. I cook indirect, no radiant heat at all hits my brisket, which is always fat side up. There’s no hard and fast rule for indirect cooking.......... https://www.thespruceeats.com/brisket-fat-side-up-fat-side-down-333909
     
    Chuck E likes this.
  13. May 24, 2019 #6933

    Kraffty

    Kraffty

    Kraffty

    Member

    Joined:
    Aug 8, 2012
    Messages:
    1,417
    Likes Received:
    1,876
    ibglowin and cmason1957 like this.
  14. May 25, 2019 #6934

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    "Smoking" good deal on Post Oak which I have no local source for sadly. Found this on Wallyworld website $13 a bag (~10lb) and free shipping, no tax on wood I guess. They don't carry this in the stores for some reason. Can't wait to give it a go!

    fullsizeoutput_3de6.jpeg
     
    ceeaton likes this.
  15. May 25, 2019 #6935

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,076
    Likes Received:
    7,255
    Will you be using that with, or instead of, charcoal?
     
  16. May 25, 2019 #6936

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    You can do either but I will do my normal base of lump charcoal and then add 5-8 chunks on top of it. I also have pecan, apple (local source).
     
  17. May 26, 2019 #6937

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,725
    Likes Received:
    1,603
    I'm glad I split the brisket. I used the flat portion about 4 lbs and smoked for about 6 hours. Took over an hour before I could regulate the temperature before putting on the meat. for the most part it stayed around 240 - 260 degrees with a few spikes and lows and had some terrible white smoke issues at times. I used hickory logs about 6" long and cooked it to 180 degrees. Bottom line it was tough but tasty with a spicy rub I found online.
     
    geek and Boatboy24 like this.
  18. May 26, 2019 #6938

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    You only learn how to make good BBQ by making bad BBQ. Probably needed to be cooked another hour or so until the probe or fork goes in and it feels like melted butter. 203F is another suggested temp but temps are just guidelines. Its done when its done. Also you really need to rest the meat for at least an hour after pulling. Can't stress this enough.


     
    ceeaton, mainshipfred and Boatboy24 like this.
  19. May 26, 2019 #6939

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    Now this is a cool smoker!

    [​IMG]
     
  20. May 26, 2019 #6940

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,886
    Likes Received:
    9,114
    Location:
    Northern Nuevo Mexico
    One more.....

    [​IMG]
     

Share This Page