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Meat-Up in Memphis

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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.

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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

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Split brisket question

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  • Top | #1

    Split brisket question

    Did another brisket and changed a couple things and looking for some advice.

    Background: I had a 15 lb prime brisket packer. The first thing I did differently was I separated the point from the flat. Dry brined for 42 hours. Rubbed with Black Ops after first injecting it this morning. On Yoder at 250. Cooked for 5 hours with point internal temp being 165-170. Flat was 160.

    The second thing I did differently was to wrap the pieces in butcher paper (usually I wrap in foil). The point took 2 more hours and was probe tender at 208. The flat, however, was still only 170-180 and wasn’t probe tender. I cooked it another hour. Temps were 180-198 depending and while the bulk was probe tender there were still areas that seemed to need more time. I pulled the flat. And it joined the point in the faux cambro for 2 hours.

    The flat was good. Good flavor and still moist although it was a bit chewier than I would have liked, however, there seemed to be variations between the pieces. The point was outstanding. Kind of wish I could just get points.

    Any suggestions on what to do in the future would be appreciated. I pulled the flat because I didn’t want to let it dry out too much. Should I have wrapped in foil? Think I liked the butcher paper for bark preservation better. Thanks in advance.
    Attached Files

  • Top | #2
    If you get actual bark, foil won't ruin it. Run hotter if you want things to bark up quicker. The top of the flat is the VERY LAST THING to get barked due to all that moisture escaping.

    Quit probing your point. Just take it like you did to 208-ish then cambro for a couple hours. Even a 170 oven hold does well for points.

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Thanks Jerod Broussard. You think I would have been better served to cook the flat a bit longer then?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Sweaty Paul, it sure sounds like it, I can say that cause I've screwed up my share. I had a beautiful Choice flat that was still not probe tender at 203. ugggghhhh The highest I really want to go on flats is 205, then let a long warm rest eeek out the remaining tenderness.

  • Top | #3
    Sounds like ya ticked alla th boxes, done things proper...Nice Job!

    I'd haveta reckon what ya had with yer flat was jus that brisket, bein itself...

    That's gonna happen...

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      These briskets are cantankerous Mr. Bones. I’m not quitting though. New plan for next cook. Have another prime packer in the freezer.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Lookin forward to yer next, Sweaty Paul !
      Got a 18.1 lb. Choice, wet agin in my fridge...

  • Top | #4
    There is another option. You could wet age for about 30 days, (from the pack date). That will help with tenderness. That is, if you are getting your packers still in the cryovac bag...

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      I am. Something to try for sure. Thanks for the suggestion RonB

    • wcpreston
      wcpreston commented
      Editing a comment
      I wet age every brisket for 30 days. I usually buy a couple and smoke one when it's ready and put the other one in the freezer for when I need the next brisket.

  • Top | #5
    I did almost the same thing yesterday but with an 8lb point cut. Dry brined for 24, seasoned and smoked at 250ish for 4 hours, then wrapped in butcher paper for 2 more. Temped out at 195. Tender and very moist with great bark. Lots of juice for dunking.

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      How did you recover the juice? Thanks for helping celticman

  • Top | #6
    Also trying to do a corned beef for the first time in hopes of having it on Sept. 17th--Halfway to St. Paddy's Day. Let you all know how it turns out.

    Comment


    • Top | #7
      The juice was captured in the butcher paper. Very tasty.

      Comment


      • Top | #8
        No one brisket is going to be the same as an other. Ya, just got to take em as they come. Some are ready at 185-190 another won't be ready till 210. You did right by separating off the point. I have never wrapped a brisket in 40 years of smoking them. I also smoke them at 275. An hour to two covered with foil on a platter with a couple of towels was the old fashioned Cambro, before fancy coolers came along.

        Comment


        • Top | #9
          Quite frankly after all the briskets I've cooked; stick burner, pellet smoker, Weber kettle, WSMs, I've come to the conclusion that brisket flats are for the birds. I've cooked some pretty darn good ones too. If you all remember the 90 day aged brisket I did a few months back, that may have been the best flat ever, but I still did a nose dive into the fatty point for my meal;

          Click image for larger version  Name:	45 day brisket 12.jpg Views:	2 Size:	763.9 KB ID:	742185
          Mostly I just cut off the flat up to the point where it wraps over the point muscle. The rest goes into burger grind or into a vat for corn beef pastrami. I'm tired of fighting what I really don't want in the first place.

          I think your methods were sound Sweaty Paul. As others have said briskets are all different, but you've got to stick with what generally works and try again. One thing I do routinely as well (and it makes a difference as far as I'm concerned, others would disagree) is to inject. Get some additional moisture and phosphate into that flat. Good luck on your next one, I'm currently corning one, the heck with trying to smoke it as is !!!

          Comment


          • Top | #10
            Thanks all for your input. I fixed the flat but good tonight. Made a brisket chili and let the flat braise a bit in some spicy deliciousness. For you Texans out there I apologize, however, I used beans and I like them 😉! Anyway it turned out delicious and might be my go to if smoke a flat again instead of taking Troutman advice and just do a burger grind because he’s right the
            point is deliciousness.
            Attached Files
            Last edited by Sweaty Paul; September 11th, 2019, 08:00 PM.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Now that's a tasty looking pot of chili. Looks like it came off Cookie's chuck wagon on a cattle drive !!!
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