Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

FEEL LIKE BRISKET TONIGHT!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    FEEL LIKE BRISKET TONIGHT!

    Well actually for din din tomorrow.


    Not sure if it was here on a thread that I picked up on the "Lobel’s of New York" brisket with dry rub and mopping sauce, maybe yes/no?

    Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.

    I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the talo that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.

    It’s 11:30 and the lids are already heavy!

    Wish Me Luck!

    #2
    I have a couple of visuals Click image for larger version  Name:	20210327_211238.jpg Views:	101 Size:	2.81 MB ID:	1009579
    the first it is all rubbed down just before it is headed into the smoke


    Click image for larger version  Name:	20210327_211219.jpg Views:	106 Size:	2.06 MB ID:	1009580
    and the second one is the beef fat rendering into talo.
    Last edited by Denny O; August 16, 2021, 08:06 PM.

    Comment


      #3
      Sounds like you have a solid plan. Can't wait to see pics of the finished results!

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        +1

      #4
      Sorry, I got bombed with work and other, here are the finished pics.
      Attached Files

      Comment


        #5
        It really surprised me that it was already soft butter probing when I thought I should check it @ 192 degrees! Done!! It really turned out to be of the best that I've done over the many years. SWMBO and me (meaning our tummies) were pleased.

        Comment


          #6
          Arsenlael Thanks for the "Like"!

          Comment


            #7
            Nice cook!

            Comment


              #8
              Originally posted by Donw View Post
              Nice cook!
              Thank you very much to all of you Chefs for the likes!
              Actually it ended up being the best I've done to date!
              Last edited by Denny O; August 16, 2021, 08:08 PM.

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Love to hear this!

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes

            Spotlight

            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


            GrillGrates Take Gas Grills To The Infrared Zone


            GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.