Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475886 times)

slackcat · « **Reply #5425 on:** January 06, 2022, 08:42:43 AM »

Quote from: AST on December 27, 2021, 06:58:42 PM

Pork loin chop and sweet corn night on the grill. Also, leftover mashed potatoes and demi-glaze from Christmas.

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What internal temp do you shoot for? I'd been doing 165 but just read 145 with a 3 min. rest works.

Cire · « **Reply #5426 on:** January 06, 2022, 08:59:14 AM »

145 MAX

Sandstone Outcropping · « **Reply #5427 on:** January 06, 2022, 03:11:14 PM »

Quote from: kitten_mittons on January 06, 2022, 08:26:05 AM

Quote from: Sandstone Outcropping on January 06, 2022, 08:12:11 AM
I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.
What part of the brisket is it? Flat or point?

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It looks pretty flat and not very pointy but I'm not totally sure.

Institutional Control · « **Reply #5428 on:** January 06, 2022, 03:52:29 PM »

Quote from: Sandstone Outcropping on January 06, 2022, 03:11:14 PM

Quote from: kitten_mittons on January 06, 2022, 08:26:05 AM
Quote from: Sandstone Outcropping on January 06, 2022, 08:12:11 AM
I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.
What part of the brisket is it? Flat or point?

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It looks pretty flat and not very pointy but I'm not totally sure.

Is it fatty or lean?

CHONGS · « **Reply #5429 on:** January 06, 2022, 04:35:30 PM »

Make a crap load of tacos.

AST · « **Reply #5430 on:** January 06, 2022, 04:56:08 PM »

Quote from: slackcat on January 06, 2022, 08:42:43 AM

Quote from: AST on December 27, 2021, 06:58:42 PM
Pork loin chop and sweet corn night on the grill. Also, leftover mashed potatoes and demi-glaze from Christmas.

Sent from my iPhone using Tapatalk

What internal temp do you shoot for? I'd been doing 165 but just read 145 with a 3 min. rest works.

I generally do 135 the rest. I’m a bad boy tho.

pissclams · « **Reply #5431 on:** January 06, 2022, 05:27:51 PM »

Quote from: Sandstone Outcropping on January 06, 2022, 03:11:14 PM

Quote from: kitten_mittons on January 06, 2022, 08:26:05 AM
Quote from: Sandstone Outcropping on January 06, 2022, 08:12:11 AM
I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.
What part of the brisket is it? Flat or point?

Sent from my SM-G975U using Tapatalk
It looks pretty flat and not very pointy but I'm not totally sure.

just braise it

Cire · « **Reply #5432 on:** January 06, 2022, 05:47:43 PM »

^^^^^^
Assuming it’s a flat, there is zero chance you can smoke it and slice it and have it not turn into a shoe.

Braise

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kitten_mittons · « **Reply #5433 on:** January 06, 2022, 06:05:50 PM »

A 3lb brisket flat would be a good thing to practice something weird on, though.

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Cire · « **Reply #5434 on:** January 06, 2022, 06:15:22 PM »

OR smoke it and chop it up rather than trying to slice it

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Sandstone Outcropping · « **Reply #5435 on:** January 06, 2022, 06:45:59 PM »

Looks like this:

HerrSonntag · « **Reply #5436 on:** January 07, 2022, 06:51:00 PM »

Smoke it but wrap in foil at 145 and don't take it out until its tender. You'll be fine

Sandstone Outcropping · « **Reply #5437 on:** January 09, 2022, 09:09:15 AM »

Smoked it until it reached about 165 and then wrapped it in foil until it hit 205, let it sit for 90min before slicing. Flavor was fine. Texture was pretty rubbery… Too embarrassed to post pics.

pissclams · « **Reply #5438 on:** January 09, 2022, 10:13:38 AM »

Quote from: pissclams on January 06, 2022, 05:27:51 PM

Quote from: Sandstone Outcropping on January 06, 2022, 03:11:14 PM
Quote from: kitten_mittons on January 06, 2022, 08:26:05 AM
Quote from: Sandstone Outcropping on January 06, 2022, 08:12:11 AM
I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.
What part of the brisket is it? Flat or point?

Sent from my SM-G975U using Tapatalk
It looks pretty flat and not very pointy but I'm not totally sure.

just braise it

HerrSonntag · « **Reply #5439 on:** January 09, 2022, 06:52:33 PM »

Cooking to temp is a folks errand when it comes to brisket. Cook to tender. Poke test

BIG APPLE CAT · « **Reply #5440 on:** February 04, 2022, 01:41:39 PM »

Last weekend I attempted 'clams's "salt 12 hours prior to cooking" tip on a couple hot POA prime ribeye steaks, and i'm not usually wont to give clams credit for anything but my god that was a game changer. Was just thinking about it because i'm finnda head back to the fancy meat market this afternoon.

tdaver · « **Reply #5441 on:** February 05, 2022, 07:49:59 PM »

Smoked taters and pork tenderloin

cDubya · « **Reply #5442 on:** February 05, 2022, 07:58:48 PM »

You better give that handsome/beautiful pup a piece.

tdaver · « **Reply #5443 on:** February 05, 2022, 08:41:09 PM »

Don’t worry cdub, she always gets a little.

star seed 7 · « **Reply #5444 on:** February 06, 2022, 08:29:17 AM »

I love a pork tenderloin, eff yeah

BIG APPLE CAT · « **Reply #5445 on:** February 06, 2022, 10:37:24 AM »

TD what’s the diff between the left and right one? Different rubs? Which one did you like better?

tdaver · « **Reply #5446 on:** February 06, 2022, 05:57:12 PM »

Yes, different rubs. Chile lime on the left, herbs on the right. Both good.

KST8FAN · « **Reply #5447 on:** February 10, 2022, 02:20:38 PM »

tdaver who is your assistant there?

Tom

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Sandstone Outcropping · « **Reply #5448 on:** February 10, 2022, 03:37:56 PM »

amazing food and dog, tdaver

AST · « **Reply #5449 on:** February 27, 2022, 12:22:00 PM »

Freezer is getting a little thin on smoked meat so correcting that today. Pork belly and a couple ancho pasilla butts. Then also have a couple salmon filets in a maple, brown sugar, and salt brine. One will be hot smoked after a 5 hour brine for dinner and the other will be brined for 24 hours, air-dried, and cold smoked.

Also, ranchies with a splash of oj are my co-pilot today.

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