HappyHighwayman
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Damn impressive stuff people
BBQ food prOn battle
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thepretender
Well-known member
It was worth the wait.
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Akira-R
Well-known member
Do you try to trim that hard fat between the point and flat? I try to get rid of a good chunk of it, as it doesn't break down.
I'd love to try the 195 overnight, but i'll need to get a pellet grill or smoker for that. Waaay too hard to maintain in my weber grill.
I do suggest to try the hot and fast method at least once. A lot less maintenance, and much faster.
Those look amazeballs btw.
I'd love to try the 195 overnight, but i'll need to get a pellet grill or smoker for that. Waaay too hard to maintain in my weber grill.
I do suggest to try the hot and fast method at least once. A lot less maintenance, and much faster.
Those look amazeballs btw.
HappyHighwayman
Warning: Do Not Engage
Brisket is the one BBQ food I’ve never made better or at least as good as a BBQ restaurant.
CocoLoco
FN #5
Wuh? :wtf
I seem to recall you making some pastrami that I would have eaten if you'd wiped a skunks ass with it. Am I remembering incorrectly?
And if my memory is correct are we drawing a line between the two?
IMO I've never made a perfect brisket. It is a struggle I will continue to pursue because the pain of failure has still been worth the results.
I seem to recall you making some pastrami that I would have eaten if you'd wiped a skunks ass with it. Am I remembering incorrectly?
And if my memory is correct are we drawing a line between the two?
IMO I've never made a perfect brisket. It is a struggle I will continue to pursue because the pain of failure has still been worth the results.
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HappyHighwayman
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Haha sorry yes pastrami is cured and much easier to cook to perfection. I meant a classic texas style brisket.
HappyHighwayman
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I am ordering from Saison smokehouse this weekend. It's not cheap but it's not ridiculously expensive either for what you get from Michelin star chefs making BBQ. I got a dinner for 4 that we're splitting so not such a cash risk.
Agent Orange
The b0y ninja
youtu.be/ONifvZMlrQk
From what I understand you want to at least get rid of the deckle fat thats hanging on when you flip it over from the fat side. This guy seems to have a pretty in depth on how to trim a brisket. He seems to take a lot off but whatever he removes I'll just toss it in along with the cook and end up with burnt ends. I think Im also going to downsize from a 15 lbs to a 10 lbs next time. As much as I love brisket, its definitely not something I could eat every day. And having a smaller brisket will be easier to work with.
Akira-R
Well-known member
Great video. He does take a lot off. That one big slice off the side though, i already have a recipe that my father in law makes called beef pares. It's kind of a soup made with brisktet.
When i first did brisket. The vid i watched had me dig out the deckle. The last one i did followed this one and opted for a smooth cut and to not dig in.
HappyHighwayman
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I like to do the flat and point separately
HappyHighwayman
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Link doesn't work
First attempt at brisket. Traeger on 225, on the rack for 4.5 hours to get it to 160, then wrapped up for another 4.5 to get it to 205.
Looks like you stole my kitchen setup there. I have the same cutting board and knife good thing our counters are different or I would have to go downstairs and check to make sure someone wasn't at my house.
Brisket looks delicious.
I used the grill a lot last week due to not having power from 8/27 until late on 9/4. I did hamburgers the first night, pork steaks the second, then brisket and ribs. was going to do a beer can chicken but my gasket decided to fall half off and I couldn't control the temp very well. I really need to get better about taking pictures the family raved about my ribs this time said they came out the best ever not sure what happened pretty sure they were the same as always but I did use a little different spice mix this time but not so sure it should have made that much difference.
Akira-R
Well-known member
You were out in the hurricane area weren't you? Glad you are safe and kept grilling!
Yeah, we got hit fairly hard by Hurricane Laura. No power for 7 days it was horrible but not as bad as those areas to the west of us. Lake Charles used to be our weekend shop and eat spot but it has mostly disappeared now not sure how long it will take to rebuild. For example, they just built a brand new Golden Corral this year and then Rona hit and they couldn't open and now it is gone thanks to Laura it was an incredible run of bad luck for them.
Thank god for generators and cheaper gas I was paying about $30 a day to run the gennies. It is still only about $1.80 a gallon so about 15 gallons a day.
The grill was a necessity. We kind of planned ahead and our stovetop and water heater are propane but with the power out for that many days we didn't want to heat up the house using the stovetop so I did a lot of cooking outside. I hadn't done a ton of grilling it has been mostly smoking but the family loved the BBQ'd pork steaks I think it will have to go into the rotation now. I can't wait to do the beer can chicken either want to see how that comes out. I just got my replacement seal from Amazon so need to do a removal an reinstall so I can start up the grill again.
Thank god for generators and cheaper gas I was paying about $30 a day to run the gennies. It is still only about $1.80 a gallon so about 15 gallons a day.
The grill was a necessity. We kind of planned ahead and our stovetop and water heater are propane but with the power out for that many days we didn't want to heat up the house using the stovetop so I did a lot of cooking outside. I hadn't done a ton of grilling it has been mostly smoking but the family loved the BBQ'd pork steaks I think it will have to go into the rotation now. I can't wait to do the beer can chicken either want to see how that comes out. I just got my replacement seal from Amazon so need to do a removal an reinstall so I can start up the grill again.
Agent Orange
The b0y ninja
Did a small Costco seasoned tri tip on the Traeger today. Botched the instructions (per the Traeger app) and I thought it was going to turn out dry but it came out not too bad. 225 for 1 hour then wrapped at 500 for 15 min, then seared 4 min on each side before pulling.
HappyHighwayman
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I call that pretty perfect