Originally posted by Bruce54
View Post
Announcement
Collapse
No announcement yet.
Prime brisket is in! Wet age?
Collapse
X
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
Club Member
- May 2016
- 115
- Portland, OR
-
- Napoleon PRO22K-LEG Rodeo
- Slow 'n' Sear
- A-Maze-N 6" Tube
- Weber Q100
- Thermapen Mk4, Classic
- Amprobe TMD-52 dual probe thermo
- Anova Sous Vide circulator
- VacMaster PRO350 vacuum sealer
- Beer: Deschutes Black Butte Porter
- Whisky: Glendronach 18 "Allardice"
Spinnaker Couple things: Not doing pastrami (this time), just plain corned beef that we'll cook either simmered or sous vide. I really want to try doing some traditional slow smoke brisket with this, so some sort of splitting will be happening. Do you think a simple divide, cutting a 4 - 6 lb piece off the flat end to brine, then smoking the rest whole, would work better than truly splitting point from flat? FWIW, I'll be doing the smoking in a 22" kettle. This full packer just wouldn't fit anyway without some "modifications".
Comment
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Never have dry age a brisket because of my job but since I’m gone for 30 days at a time that would be a perfect time to dry age a brisket. Will do it when I get back home.
Comment
-
Club Member
- Jul 2018
- 151
- Seattle Area
-
Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
Before connecting here w/you folks, had no idea about wet aging. Thanks for sharing your experience and tips!
Gotta run to Costco and snag a packer for, well, a few weeks from now.
Gotta say, this smoking thing sure adds a dimension of "plan-ahead". It’s a real shift for me to need to start planning for a cook well into next month. Whew - brain strain!
Comment
-
Club Member
- Dec 2015
- 2406
- NE OK - South of Bonesy
-
Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
I did one last Christmas, and figuring about 2 weeks back from the label, I was up over 80 days, I believe. It was incredible. Did another one a couple weeks ago, I was at about 7 weeks total using the same method.
Currently have a Sam's Angus Choice packer that is very well trimmed in the sous vide bath, not wet aged, though. I wanted to compare things. I've done a couple of Primes, the last Prime above was damned good, smoked, sous vide (44h 144°F), and smoked again, but got a tiny bit dry in the flat. Super tender, flavorful, but I decided to give it a try without putting it back on the smoker. So this one got smoked for about 5 hours or so, then into the water bath. It is sitting at 130°F now with 33h 16m left on a 67 hour bath. I plan to just take it out, pat it dry and sear it with the flamethrower this time - see if it keeps the flat more moist.
<edit> The other thing is, I decided to trim a lot more of the fat off of this one because the little bit of smoke I put on it won't penetrate the fat, and it doesn't need a fat cap to protect it from the heat, and the fat isn't super helpful in sous vide... so... I figured, WTH, I don't really need it.
Comment
Announcement
Collapse
No announcement yet.
Comment