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So our local boutique butcher and meat shop was having a sale on raw prime brisket. Wife went to get our kid from school yesterday and asked if I wanted her to stop by and buy some, and I was all, “DO I?!” So she calls me a few minutes later and tells me, “The smallest they had was thirteen pounds so I just got it.” Also she just picked up some prime ribeye on a whim too, which, that’s just primo wifery right there. Anyway the brisket’s size is both good and bad. Good because 13lbs of prime brisket on the cheap, bad because that’s way too goddamn large for my little electric smoker. Oh and I just tossed it in the chest freezer because I had no idea what else to do with it. Naturally I’ll have to thaw the motherfucker over 2-3 days in the fridge before I can do anything, but having never smoked a brisket before, is it gonna hurt anything if I just chop it in half? Normally they’d probably cut it there at the butcher but it seems this was already vacuum packed. Should I re-seal one portion raw and freeze it again, or should I just cut in half and smoke both? Yes I was gonna sous vide it first because it’s not as hands-on and I’m not sure I have time to crutch this honker through the inevitable stall.
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Mar 13, 2021 14:33
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| # ? Apr 25, 2024 17:05 |
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life is killing me posted:So our local boutique butcher and meat shop was having a sale on raw prime brisket. Wife went to get our kid from school yesterday and asked if I wanted her to stop by and buy some, and I was all, “DO I?!” So she calls me a few minutes later and tells me, “The smallest they had was thirteen pounds so I just got it.” Also she just picked up some prime ribeye on a whim too, which, that’s just primo wifery right there. You should have separated the flat and point when you got it home. You can still do this once you thaw and refreeze the rest with some minor meat degradation. Or do the flat one day and burnt ends the next?
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Mar 13, 2021 14:35
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life is killing me posted:Yes I was gonna sous vide it first because it’s not as hands-on and I’m not sure I have time to crutch this honker through the inevitable stall. You had me up until here
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Mar 13, 2021 14:36
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nwin posted:Just got out of the ER after being intubated for a piece of rib getting stuck in my throat. I impact food all the time, scares the crap outta me. Your body gives you all the panic reaction of choking. Had a doctor look at my throat and said it was very narrow. Getting your throat dilated is...not fun. um excuse me fucked around with this message at 14:46 on Mar 13, 2021 |
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Mar 13, 2021 14:43
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Dango Bango posted:You should have separated the flat and point when you got it home. You can still do this once you thaw and refreeze the rest with some minor meat degradation. Or do the flat one day and burnt ends the next? drat. See, since I never did one before I had no idea that was a thing. BRB, looking up how the gently caress to do that Bob A Feet posted:You had me up until here Can’t captivate everyone I guess. Good thing that part was toward the end so you had to read the whole thing
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Mar 13, 2021 14:48
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life is killing me posted:drat. See, since I never did one before I had no idea that was a thing. BRB, looking up how the gently caress to do that Not the end of the world by any means. There's a layer of fat and connective tissue that separates the two muscles. Follow along that with your knife to separate.
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Mar 13, 2021 14:55
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You can totally separate them by accident if you get really OCD about removing fat. Ask me how I know.
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Mar 13, 2021 14:59
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um excuse me posted:I impact food all the time, scares the crap outta me. Your body gives you all the panic reaction of choking. Had a doctor look at my throat and said it was very narrow. Getting your throat dilated is...not fun. Apparently it might be an allergic reaction...maybe pork, maybe the sauce, maybe the rub. More tests to find out later. life is killing me posted:So our local boutique butcher and meat shop was having a sale on raw prime brisket. Wife went to get our kid from school yesterday and asked if I wanted her to stop by and buy some, and I was all, “DO I?!” So she calls me a few minutes later and tells me, “The smallest they had was thirteen pounds so I just got it.” Also she just picked up some prime ribeye on a whim too, which, that’s just primo wifery right there. Hey brisket buddy...before my ER episode I was at Costco where they were selling whole prime briskets for 3.49/pound so I picked up an 11 pounder and also froze it...it miiiight fit in my WSM once I trim the fat. Gotta do a ton of research on how to cook this one though.
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Mar 13, 2021 15:40
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When I get a whole brisket I in no way get all surgeon on it: I just look at it, make a mark where the obvious flat begins getting drastically thicker, and rend that sucker asunder. Having residual flat as part of the point has no downside, IMHO.
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Mar 13, 2021 19:03
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Hasselblad posted:When I get a whole brisket I in no way get all surgeon on it: I just look at it, make a mark where the obvious flat begins getting drastically thicker, and rend that sucker asunder. Having residual flat as part of the point has no downside, IMHO. Is there a practical reason you separate them outside of making it more manageable to smoke them in smaller smokers? I mean I get burnt ends, I've had pork/bacon burnt ends before and they are delicious, but like, is it otherwise necessary or could the entire brisket theoretically be smoked at once and get enough smoke flavor even with fat? nwin posted:Apparently it might be an allergic reaction...maybe pork, maybe the sauce, maybe the rub. More tests to find out later. Samesies. I'm going to have to separate, though I'm glad I knew there's a certain way to do it and that cutting it in half may not be as desirable. Wish we could have had the butcher do it though, too bad it was already vacuum sealed.
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Mar 13, 2021 19:45
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I'm no pro smoker, but to me the flat seems to require a different cooking temp/time than the point. I always split mine because I have an electric smoker, but I think I would anyways.
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Mar 13, 2021 19:46
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More bark surface area is my reason.
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Mar 13, 2021 19:47
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Internet Explorer posted:I'm no pro smoker, but to me the flat seems to require a different cooking temp/time than the point. I always split mine because I have an electric smoker, but I think I would anyways. Yeah my smoker is also electric so no getting around splitting them I think. um excuse me posted:More bark surface area is my reason. That's a pretty good reason.
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Mar 13, 2021 19:48
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um excuse me posted:More bark surface area is my reason. Also less thermal differential between inside and outside so more consistent texture/level of moisture.
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Mar 13, 2021 20:29
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nwin posted:Just got out of the ER after being intubated for a piece of rib getting stuck in my throat. Thread MVP. Goon, I salute you! Slow Smoking Meat: Dying for some BBQ
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Mar 13, 2021 20:43
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I have never had an issue fitting whole brisket on my 18.5 WSM. Just wedge it between the rack handles so it curves up in the middle. It will shink as it cooks anyways. For huge briskets I have wedged an upside down stainless prep bowl underneath to give it more arch and just removed it after an hour or 2 to allow bark to form on the bottom of the brisket. I think I probably posted pics way back in this thread. Edit: found example I posted previously my turn in the barrel posted:I have had stuff finish early enough that I thought I would need the foil/towels/cooler to keep it warm and it was still hot enough hours later to burn. And once it's time to eat I'm not going to take it out of the cooler and wait another hour for it to cool. my turn in the barrel fucked around with this message at 21:01 on Mar 13, 2021 |
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Mar 13, 2021 20:58
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life is killing me posted:Is there a practical reason you separate them outside of making it more manageable to smoke them in smaller smokers? Not space as much as cooking technique.
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Mar 13, 2021 21:50
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Canuckistan posted:Slow Smoking Meat: Dying for some BBQ
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Mar 14, 2021 00:09
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I just impulse bought a raw corned beef flat at the grocery store to smoke into pastrami. Will I still need to soak it overnight to desalinate a little before smoking like people have mentioned for homemade? Or is commercial brine weaker?
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Mar 14, 2021 00:11
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Grandito posted:I just impulse bought a raw corned beef flat at the grocery store to smoke into pastrami. Will I still need to soak it overnight to desalinate a little before smoking like people have mentioned for homemade? Or is commercial brine weaker? If it's already packaged you probably don't need to soak it but I'd be surprised if it doesn't say so on the packing.
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Mar 14, 2021 00:43
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Meathead Godwin recommends 8 hours of desalination for corned beef store bought or home made. I did mine overnight with good results
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Mar 14, 2021 02:30
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Canuckistan posted:Slow Smoking Meat: Dying for some BBQ
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Mar 14, 2021 02:30
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Separating point/flat: I separate versus smoking whole because a flat is usually a significant source of leftovers.
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Mar 14, 2021 04:07
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nwin posted:Apparently it might be an allergic reaction...maybe pork, maybe the sauce, maybe the rub. More tests to find out later. Is it Eosinophilic Esophagitis? I have that and food can get caught easily. I'm currently on the 6 food elimination diet. Starting week 7 of 8 of removing all 6 potential allergens before my next endoscopy. Will be introducing them gradually after that. It's like being vegan++ but eating lots of meat luckily.
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Mar 14, 2021 07:50
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KingKapalone posted:Is it Eosinophilic Esophagitis? I have that and food can get caught easily. I'm currently on the 6 food elimination diet. Starting week 7 of 8 of removing all 6 potential allergens before my next endoscopy. Will be introducing them gradually after that. It's like being vegan++ but eating lots of meat luckily. Yeah that’s what he was thinking. Taking some medication now (Pantoprazole) and then meeting next week for a follow up.
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Mar 14, 2021 13:50
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New toy day. This is apparently open box. Still has the protective screen film. Seems like I got lucky unless they all come that way.
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Mar 15, 2021 23:02
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um excuse me posted:New toy day. I guess they got as far as opening the three or four box flaps then said gently caress it.
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Mar 15, 2021 23:15
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um excuse me posted:New toy day. I'm pretty sure my open box Smoke had a protective screen on it too. I wouldn't be surprised if they replace it for open box.
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Mar 15, 2021 23:46
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Bob A Feet posted:You had me up until here Nothing wrong with sous-vide and finishing in smoke! Great combo IMO.
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Mar 17, 2021 14:31
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VERTiG0 posted:Nothing wrong with sous-vide and finishing in smoke! Great combo IMO. Much more weather tolerant for sure.
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Mar 17, 2021 14:36
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VERTiG0 posted:Nice, please let us know how it goes when you use it first. Used the rotisserie for the first time this evening. Chicken turned out amazing and was so incredibly juicy. Everything was so simple too. 
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Mar 19, 2021 03:47
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Dango Bango posted:Used the rotisserie for the first time this evening. Chicken turned out amazing and was so incredibly juicy. Everything was so simple too. Hell yes, that bird looks incredible. Just ordered mine, hoping to have it for Sunday.
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Mar 19, 2021 04:24
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That rotisserie post made me hungry so I'm thinking of getting this kit for my grill: https://www.amazon.com/dp/B07XHFLXB6/?coliid=I1IW3CYMJB0E56&colid=SZIEYHZYBC84&psc=1&ref_=lv_ov_lig_dp_it Anyone have experience with this one? The reviews seem reasonable. It doesn't seem any worse than the weber branded one and for the same price you get the pizza ring which looks worth a try. Kettlepizza looks cool and all but that's some premium prices.
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Mar 19, 2021 14:36
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Picked up a nice looking wild caught salmon fillet yesterday, and started a dry cure this morning with brown sugar and kosher salt that I smoked a few weeks back. Plan is to rinse thoroughly this evening and let dry overnight, then smoke at like 170-180ish for 2-4 hours Saturday afternoon.
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Mar 19, 2021 16:44
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Murgos posted:That rotisserie post made me hungry so I'm thinking of getting this kit for my grill: I think the issue with most of those pizza oven kits is that the lid is too high above the pizza so the flames don't get close enough to the top of the pie while it cooks, so if you don't watch it like a hawk the crust will be done long before the top is. The top-end Kettlepizza kit includes a top stone that remedies this, but that's a pricey kit for what it is. Looks like the same Amazon product brigade has a solution for that too, though you lose the rotisserie function with this one: https://www.amazon.com/only-fire-Stainless-Charcoal-Kettle/dp/B07LC5VZWR?ref_=ast_sto_dp
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Mar 19, 2021 18:56
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VERTiG0 posted:I think the issue with most of those pizza oven kits is that the lid is too high above the pizza so the flames don't get close enough to the top of the pie while it cooks, so if you don't watch it like a hawk the crust will be done long before the top is. The top-end Kettlepizza kit includes a top stone that remedies this, but that's a pricey kit for what it is. That's a good find. Or it looks like you can just get the metal lid that kettlepizza uses: link for a little less. It's 21 3/8" and the rotisserie thing is 22.5" so it may need some fidgeting to work right going that route. It looks like there are tabs in the top of the rotisserie ring but it's hard to tell if they are big enough. I also have a big rear end baking steel that could work. Might need some kind of support though.
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Mar 19, 2021 20:35
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Used the bullet smoker I got for Christmas for the first time today, did some ribs. Turned out great, everyone loved them, even my girlfriends kid who usually won't eat anything other than pizza and chicken nuggets. That's a W. I had a good time, I'm going to have some fun with it this summer.
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Mar 21, 2021 02:09
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VERTiG0 posted:Hell yes, that bird looks incredible. Just ordered mine, hoping to have it for Sunday. The rotisserie has arrived and I'm burning it in now. Gonna throw a chicken on there and baste it with a huli huli sauce.
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Mar 21, 2021 20:24
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Drewsky posted:Used the bullet smoker I got for Christmas for the first time today, did some ribs. Turned out great, everyone loved them, even my girlfriends kid who usually won't eat anything other than pizza and chicken nuggets. That's a W. Nice. I’m probably going to wait another month to smoke. Will probably start grilling this weekend though.
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Mar 23, 2021 00:27
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| # ? Apr 25, 2024 17:05 |
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Hell yes I’m gonna make some ribs this week. I’m off next week M-W between jobs(!), so I’m thinking about some more elaborate productions for then. Maybe a...brisket?
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Mar 23, 2021 00:34
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