Announcement
Collapse
No announcement yet.
Flat with less holding time this time more juicy
Collapse
X
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
-
Just a better flat. . Definitely looks great!!
My best had ridiculous amounts of resting due to being reheated and resting another two hours. The first rest was at room temperature until 140 internal.
- Likes 1
Comment
-
Club Member
- Aug 2017
- 9998
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
I rest for about 2 hours and no more because I want to get on with eating some. If you're cooking for another day or cooking for a restaurant service then resting is a critical step, but not necessarily for meat quality but meat safety. On a recent trip up to Lockhart I specifically asked the Pitmasters at both Black's and Kreuz's how they handled this. In both cases it was placing them in a warmer box from the time they pulled them to whenever they had to physically slice them. In other words they almost didn't have a real answer, it was more keeping things at proper temp then what it was actually doing for the meat itself.
I think we all agree and have demonstrated that resting is an integral and important part to low and slow cooking of big pieces of meat. I think there are margins of diminishing returns after a certain amount of time. Overnight is unnecessary imo.
Regardless, that's one good looking flat there sir !! I'd eat that with some onions and pickles please !!!
Comment
-
Moderator
- Nov 2014
- 13680
- 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
WOW! That biz looks perfect, my friend! Nice work. When it comes to brisket, you really have not mastered it until you can cook the flat well. I would say you re well on your way, if not, you are there already!
Comment
-
Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
-
Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
-
Club Member
- Dec 2015
- 2443
- 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 think the variability between chunks of meat may have more to do with it than anything else. I dunno, though, I'm sure not a brisket aficionado.
Comment
Announcement
Collapse
No announcement yet.
Comment