Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

This weekend’s brisket cook will be... problematic.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • klflowers
    commented on 's reply
    Here in Chattanooga, if they think it is going to snow everything shuts down.

  • Mosca
    replied
    Polarbear777 , IFindZeroBadCooks , @willxfmr

    Here's why I love this forum! Believe me, I'm just another putz who eats a lot of mistakes, like everyone else.

    So, imagine this: it's 3:30 AM. Your point is fast approaching 200. You have always separated your briskets. This time you didn't. You always inject briskets. This time you didn't. Your cook is going sideways, it's 10* outside and you woke up from a deep sleep and your mind is in a fog! This isn't what you thought would happen! What do you do!!???!!

    You search the Pit master forum. And you find this:

    https://pitmaster.amazingribs.com/fo...gher-than-flat

    And the answer is: calm down. It's doing what it is supposed to do, you just don't recognize it.

    That's when I reset the probe in the flat (actually I put the point probe in a different part of the flat and discovered the temp diff, and pulled the original flat probe). And I ignored the point. And everything did what it is supposed to do: it turned into brisket!

    I like to reduce things that seem complicated. I always think, "It's a big piece of meat. Cook it." And that's true. But there's always something that sows doubt, and that is that there's an investment. We either spent a lot of money (prime rib, Wagyu steaks, lobster, bought a lot of special ingredients to use once, etc) or invested a lot of time (overnight or all day brisket, or an involved multiple day recipe process), or have an emotional investment in the outcome (big gathering, living up to a boast, etc).

    The Pitmaster Forum hive mind solved my questions and led me to the answer. I did it with the help of my sisters and brothers here. If I take any credit, I'll take credit for knowing where to search for an answer, then following it. Thanks, friends.
    Last edited by Mosca; December 20, 2020, 12:20 PM.

    Leave a comment:


  • willxfmr
    commented on 's reply
    I wish I was as good at things I don't know how to do as you are. That looks like a killer brisket to me.

  • IFindZeroBadCooks
    commented on 's reply
    Yeah, pretty much what everyone was thinking...

  • Polarbear777
    commented on 's reply
    Was anyone besides you really in doubt? :-)

  • Mosca
    replied
    I alway split the point ant the flat, but I didn’t do that this time. FOOD1 and FOOD2 are the point and flat, respectively. So I was reading the point for doneness. The flat, that read 191, was actually in the stall; I repositioned the probe and it was at 174! I reprogrammed the CyberQ to 275* and wrapped the butcher paper with foil, to tighten it up, removed the probe from the point so it wouldn’t distract me, and went back to bed.

    At 9:30 I cambro’d it, flat at 202. Sliced it at 11:30, and delivered it to the destination!

    Im not sure the photos do it justice. This was the moistest, most perfectly textured and flavored brisket I could have made. Click image for larger version

Name:	E390864E-6E02-4900-B9CA-DB4C50FFC589.jpeg
Views:	68
Size:	172.8 KB
ID:	958972

    The crumbles are true burnt ends. I cut 2” off the thin end, and the sides of the flat, the parts that had dried out a little, and chopped them and poured some of the melted fat on them.

    Click image for larger version

Name:	054806FF-C487-47C2-B645-2C599745ABCB.jpeg
Views:	95
Size:	198.8 KB
ID:	958971

    Leave a comment:


  • Mosca
    replied
    Well, I did everything I could to try to screw this up, and yet I have a brisket that wiggles like a jello mold. As good as I am at things like prime rib and steaks, I’m lost with brisket, because I just don’t do them that often, like once every couple three years. I don’t like overnight cooks, too much of a PITA.

    Pics when it comes out of cambro.

    Leave a comment:


  • Mosca
    replied
    Not sure I expected this cook to be done at 4:30AM. I certainly didn’t expect it to have almost no stall at all.

    Anyone ever cambro for 7 hours?

    Click image for larger version

Name:	0CFB903F-6465-4D20-A441-82852CEBB585.jpeg
Views:	80
Size:	26.8 KB
ID:	958732

    Leave a comment:


  • willxfmr
    replied
    Looks like you have things well in hand. Just an idea for you... My front porch is painted and gets as slippery as a freshly surfaced ice rink in the winter. I fixed that by buying 10' of carpet runner from the local big box store. It goes out when the leaves turn color, and comes in when the trees bud. As I recall it wasn't more than a couple of dollars per foot

    Leave a comment:


  • Mosca
    replied
    Click image for larger version

Name:	20201218_200058.jpg
Views:	96
Size:	65.9 KB
ID:	958591

    Leave a comment:


  • Mosca
    commented on 's reply
    Love it!

  • Polarbear777
    replied
    Click image for larger version

Name:	119F2103-7451-4E47-8AA6-2CD1226B9ADA.jpeg
Views:	92
Size:	109.7 KB
ID:	958532

    Leave a comment:


  • smokin fool
    commented on 's reply
    Couple of years ago my wife went to see her sister in Dallas to get away from winter, doesn't it snow a foot plus the night she got there. Like you say city shut down for days, power outages the whole bit.
    I would have laughed but it -28 jillion up here....

  • Mosca
    replied
    And it's taking forever to come to temp. Good thing I started early.

    Leave a comment:


  • Mosca
    replied
    Frozen shut.

    Click image for larger version

Name:	16083266407485351830396568543138.jpg
Views:	104
Size:	76.6 KB
ID:	958454

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


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 because temperature control is so much easier.

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


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

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 detailedreview


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special



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


Compact Powerful Sear Machine For Your Next Tailgater


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


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