Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. 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.

Gonna do the brisket tomorrow.

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

  • Mosca
    commented on 's reply
    My thought exactly.

  • Stevehtn
    replied
    I remember the first brisket I cooked on the pbc months ago I wrapped at 160......and the bark was goo. 150 will probably be even worse, though the pbc is like cooking in a Louisiana swamp fog, so maybe it won't be quite as bad in an egg (or worse, I know those things seal well 😨). That said, I agree to err on the side of juicy. You can always toss it on a screaming hot grill to get some bark, but you'll never restore moisture to the meat once it's dry.

    Leave a comment:


  • fzxdoc
    replied
    Oh and P.S. we love Texas Mop Sauce with our brisket! The one thing I do different from The Full Meathead (love that phrase, Mosca ) is to smooth that sauce out with an immersion blender. The consistency is nicer, IMO.

    Kathryn

    Leave a comment:


  • fzxdoc
    replied
    I did a prime brisket flat in my PBC a couple of weeks ago and let the look of the bark dictate when to wrap. As Jerod Jerod Broussard does, I laid it on the grate at 170 to firm up the bark. On that cook, the bark was just too wet to wrap before 190. I'm glad I waited.

    It was the best brisket I've made to date.

    Kathryn
    Last edited by fzxdoc; August 16, 2015, 07:05 AM.

    Leave a comment:


  • Huskee
    commented on 's reply
    Mosca Valid point that there are so many variables, err on the side of more moisture! Let me know how you like the bark after wrapping at 150.

  • Mosca
    commented on 's reply
    No offense taken: quality of the meat, weather conditions, and equipment variables could easily obliterate any and all of the validity of our data points!

    I re-read Meathead's instructions and explanation, and because it is solely the flat, and of unknown quality, I'm going to follow his recipe and wrap at 150*. The rationale is to power through the stall without losing moisture.

  • Huskee
    replied
    I'd suggest not wrapping until at least 170, maybe even 180. The last brisket I did I wrapped at 190. That was a whole packer, Wagyu at that, so I can't promise how 190 would turn out for a lone flat (with respect to dryness)...but I'd lean more toward 170 anyway, say midway through or just inching out of the stall. Just my $0.02 FWIW, no offense if you try something different.

    Leave a comment:


  • Mosca
    commented on 's reply
    Yeah? You think I should wait to 165*?

  • Huskee
    replied
    I'd be leery of wrapping at 150. Might not have much bark at that point, might get quite pasty and come off with slicing.

    Leave a comment:


  • Spinaker
    replied
    Great work brother. Give her hell. Sometimes thats what it takes to get those flats to come out right man. I know that sometimes Costco runs out of packers and all they have is flats and so thats what I've had to go with a few times. They always seems to come out fine. Not quite as good as the packer but still worth every penny. I do think that the injection is a good move. I don't inject when I get my packers but in the flat its worth it.

    Leave a comment:


  • Stevehtn
    replied
    Awesome. Can't wait to hear the results

    Leave a comment:


  • Mosca
    started a topic Gonna do the brisket tomorrow.

    Gonna do the brisket tomorrow.

    It's just the flat, I couldn't find a whole. It looks pretty good, I got it at Sam's Club, I'm pretty sure it's choice. $5.58/lb. I salted and injected it @ 9PM, and tomorrow morning probably around 6 or so it's getting BBR and going on the BGE @ 225*. I'm going to crutch it at about 150*. I have no idea how long it will take, but I think it will come out really good, even if it is just the flat. I don't read about people buying a whole packer and throwing the flat away, after all.

    This one's getting the Full Meathead: all the variations and bells and whistles. The salt, the injection, the BBR, the hard crutch, the rest, the Texas Mop Sauce. All of it.
    Last edited by Mosca; August 15, 2015, 08:29 PM.

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
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal