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A minor brisket secret....

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1033
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    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.
  • W.A.
    Charter Member
    • Sep 2014
    • 723
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    #2
    Pitmaster privilege my friend

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2116
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #3
      We gotta have a few secrets.

      Comment

      • FishTalesNC
        Club Member
        • Dec 2017
        • 1018
        • Durham, NC

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        #4
        Freakin’ love it. 👍🏻

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          What he said.
      • Mr. Bones
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        • Sep 2016
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        #5
        “Again, I do not have a specific recollection”

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 11043
          • Near Richmond VA
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          #6
          That's the way to do it.

          Comment

          • JCGrill
            Club Member
            • Mar 2017
            • 1362
            • Minneapolis / St Paul burbs
            • Charcoal - 22" Weber Kettle
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            #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

            • fracmeister
              Founding Member
              • Jul 2014
              • 1033
              • Sprang, TX
              • Dances with lemmings

                (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

              #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

              • holehogg
                Club Member
                • Nov 2017
                • 1620
                • Port Elizabeth, South Africa

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

                Comment

                • fracmeister
                  Founding Member
                  • Jul 2014
                  • 1033
                  • Sprang, TX
                  • Dances with lemmings

                    (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                  #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
                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 4295
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                  #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!
                • mountainsmoker
                  Club Member
                  • Jun 2019
                  • 1465
                  • Bryson City, NC

                  #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.
                • fracmeister
                  Founding Member
                  • Jul 2014
                  • 1033
                  • Sprang, TX
                  • Dances with lemmings

                    (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                  #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.

                  Click image for larger version

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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.
                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1797
                  • Chicago, IL
                  • Grill: Grilla Original / Weber Genesis EP-330
                    Thermometers: Thermapen / iGrill 2 / Fireboard
                    For Smoke: Chunks / Pellet Tube / Mo Pouch
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                  #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
                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 4295
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range


                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                    2 Grill Grate Griddles
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard Competition Probes 1" (two) and two more Ambient Probes
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732
                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  #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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                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