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We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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My micro-brisket--what to do?

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1347
    • 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"

    My micro-brisket--what to do?

    I got a 20$ off an order of 100$ or more at HEB so I loaded up on the on sale chicken thighs and prime steaks. Needed another 20$ and saw a 5 lb "trimmed" brisket that looked like the ticket. I have seen these before and they really are trimmed and ready. 5 lobs seems tiny and it is just the flat but I thought hey, why not. When I got home with my bags I saw what I thougth was a big steak. 2.7 lbs was all I got. What am I going to do with this thing? So I am tossing it to sous vide at 155 for 36 hours and will finish on the smoker till it gets a bark. will let you know.
  • ecowper
    Founding Member
    • Jul 2014
    • 3695
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Pastrami man

    Comment

    • jhapka
      Club Member
      • May 2019
      • 286
      • Grand Rapids, MN
      • SNS Deluxe Kamado
        26” Weber Kettle
        Pit Barrel Cooker

      #3
      Sous vide was where my mind went right away

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 2521
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #4
        I load up on the little 2 lb. corned briskets when they go on sale in the spring, and use those for pastrami. I second the pastrami idea for this.

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3707
          • Tennessee

          #5
          Pastrami!!! Thirded and fourthed!

          Comment

          • fracmeister
            Founding Member
            • Jul 2014
            • 1347
            • 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"

            #6
            SOUNDS LIKE A PLAN

            Comment

            Announcement

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
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