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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one 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. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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A minor brisket secret....

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  • Top | #1

    A minor brisket secret....

    OK, maybe not a secret but most people don't do this. Naturally we cut across the grain for the brisket flat and grain direction is non trivial to remember or see once the brisket looks like a meteorite. I always cut a chunk off at 90 degrees to the grain.. the thickness of the flat of course and usually what looks to be the surface area of a computer mouse... I dry brine, rub and even inject this little piece exactly like the rest of the brisket but of course it is done much faster than the rest of the beast.

    In fact, if i put a whole packer in at midnight, this piece hits 200 or so by maybe 7-8 am, many hours before its big brother comes along.

    Here is a secret. these pieces have never gone back inside the house. No one but me ever knows how they tasted.

    That's just how it goes at my house.

  • Top | #2
    Pitmaster privilege my friend

    Comment


    • Top | #3
      We gotta have a few secrets.

      Comment


      • Top | #4
        Freakin’ love it. 👍🏻

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          What he said.

      • Top | #5
        “Again, I do not have a specific recollection”

        Comment


        • Top | #6
          That's the way to do it.

          Comment


          • Top | #7
            I'm fairly sure that when I do something like that my face looks like the dog's when he gets a treat: "Huh? What treat? I never saw a treat."

            Comment


            • Top | #8
              Well it's not JUST A TREAT... helps you when it is time to slice and you don't start out with itty bitty slices...

              Comment


              • Top | #9
                Depravity I say, but justifiable for needing to get the grain direction, so all's good 😊

                Comment


                • Top | #10
                  Just ate it. Also had taken several thin slices of pure fat and treated them just like the brisket (ok, I didn't INJECT them) and they were crunchy and delicious. I don't normally eat 100% fat, but now I am wishing I had smoked a whole lot of that stuff.

                  Comment


                  • holehogg
                    holehogg commented
                    Editing a comment
                    Crispy crunchy fat is delicious

                • Top | #11
                  Good plan, fracmeister . You deserve those tasty little chef bites.

                  I've made a mini bite with pastrami, not to mark the grain but because it was a victim of too quick a knife slice while trimming. That little bit took about as long as the big pieces to cook to perfection, though.

                  Click image for larger version  Name:	Pastramis 1 2 and 3  on WSCGC and SnS.jpg Views:	1 Size:	146.9 KB ID:	731575



                  I used to cut a perpendicular-to-the-grain piece off brisket to mark the grain on the flat, but I hated losing that corner, so it went into my burger grind stash. Then I started using a toothpick slid in along the grain. That worked marginally, as the toothpick was sometimes obscured by the bark and I had to go fishing around for it. It was particularly embarassing when I would gift a whole cooked brisket to a friend and tell him to fumble around the edge to find the toothpick.

                  Now I use small skinny metal skewers sold for turkey trussing. They're easy to spot at the end of the cook, are "peppy and cheap" and come out smoothly, not disturbing the bark.

                  Click image for larger version  Name:	Turkey Trussers from Amazon.JPG Views:	1 Size:	23.6 KB ID:	731576

                  The ones I have (from the link above) are 4.5 inches long. They sell them in 6 inch lengths as well, but the shorter ones do the job just fine for my needs.

                  Kathryn

                  Comment


                  • fracmeister
                    fracmeister commented
                    Editing a comment
                    Perfect example of technology ruining a snack. That said I occasionally do want to have the whole brisket for presentation purposes and this is a good idea.

                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Brilliant!

                • Top | #12
                  I do the same for ribs. I buy whole spare ribs and cut them down to St. Louis style. Lots of good trimmings to snack on during the afternoon as they get smoked and get tender.

                  Comment


                  • fracmeister
                    fracmeister commented
                    Editing a comment
                    Often times Even on St Louis ribs there is a flap underneath that would just burn if not trimmed off. Nom Nom

                  • JCGrill
                    JCGrill commented
                    Editing a comment
                    I resemble that remark. In fact, today I'm making ribs and that little flap on the back got cut off. I wonder where it might end up? 😂

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    I don’t trim the tip of spares to square em off St. Louis style. I like that first rib at the short end to be really meaty. Another pitmaster privilege, though I’ll let the wife have every fourth one of those or so.

                • Top | #13
                  That aluminum foil is from holding it in the faux cambro. No need to wrap this baby. Pretty healthy smoke ring. Used Adams Reserve Texas Brisket Rub because we had it. Injected with Kosmos Q RESERVE BLEND BRISKET INJECTION. Smoked 14 hours at 225 on the Yoder 640 with whatever pellets I had laying around. If you look bottom left of second picture you can see the angle I snipped off to preserve the grain direction.

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                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Oh my gosh, is that gorgeous. Makes me want to slap a brisket in my smoker ASAP.

                    K.

                • Top | #14
                  I do the same thing with the flap of meat on the back of a rack of spare ribs. I made the mistake of allowing my wife a bite on the most recent racks and the secret is blown.

                  Comment


                  • mountainsmoker
                    mountainsmoker commented
                    Editing a comment
                    You poor guy, did the same to my wife many years ago. LOL

                • Top | #15
                  Potkettleblack , marriage is share and sacrifice. Hubby shares, Hubby sacrifices. That's how it goes.

                  Kathryn

                  Comment


                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Once upon a time, I gave my wife that meaty, barky tip of short end of the spare rib rack, and she said, "It's true love."

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    And so it is, Potkettleblack .

                    K.
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