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Member |
Some fine looking brisket porn on this page. I did two on Friday for a friends party and one for a neighbor on Saturday. Didn't get much more than a sample bite while I sliced them for them as I didn't go to either party. I don't wrap I want to reserve all those juices. It's just me but I can't bare to see all that butcher paper saturated in those wonderful juices crumbled up and thrown away. I pan my briskets when the fat really starts to break down usually around 165 or 170. Then it goes back in the smoker but I do not cover it so the barks still gets exposed to the heat and smoke there is no steaming going on. This produces the results I like. After resting I take the brisket out of the pan slice it and put it back in the pan holding all those juices. It's a bit of a hybrid method I developed for doing pork butts some years ago and started doing briskets the same way shortly after. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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My dog crosses the line |
Makes sense. I’m going to try this next time I do a brisket. | |||
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paradox in a box |
Basically it’s the foil boat method. I never understood why they mess with making a foil boat instead of just using a pan. These go to eleven. | |||
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Member |
I've been doing this method for at least seven years or so and I haven't heard of the "foil boat" until recently but yeah that's the first thing I thought of to. Besides the foil will tear easily on a smoker grate losing all your juices. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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Member |
upload Hot and fast ribs on the Weber kettle. 400° and wrapped 1st for 30 minutes. Out of the foil and then on the grate for 15 minutes one each side. Actually took about an hour and 20 minutes and then I rested them for 12 minutes. Not quite smoked but juicy as Hell. I'd rather be hated for who I am than loved for who I'm not. | |||
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Member |
I’ve gone to resting briskets on the shelf until they cool 5-10 degrees, then in the cooler for several hours. P226 9mm CT Springfield custom 1911 hardball Glock 21 Les Baer Special Tactical AR-15 | |||
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Thank you Very little |
Month back daughter had a event at her home, Smoked two Boston Butts, 10 pounds each, and two whole fryers. Injected the Butts, seasoned with Good Shit and let sit in the fridge overnight, seasoned the chickens, and did same. Smoked the next day both cooked to temp Butts Chickens Pulled Butts nothing was left after the event but the trays.... | |||
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My dog crosses the line |
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Member |
Looks awesome!! | |||
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Alienator |
Its been a ribs kind of weekend. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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Member |
I am going to have some hickory smoked baby back ribs this very evening along with some cheddar baked potatoes and fresh corn in the shucks!! | |||
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Drill Here, Drill Now |
I had lunch today at one of Texas’ legendary BBQ joints - Black’s in Lockhart. It was fantastic! Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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I run trains! |
Who here smokes ham(s)? Thinking about doing some turkey breasts and a ham for Thanksgiving this year. However never done a ham (should be easy enough, right?) and don’t know where I should source a quality ham for this purpose. Success always occurs in private, and failure in full view. Complacency sucks… | |||
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quarter MOA visionary |
I've done hams on the BGE before, mom loved hams and I would do on on holiday get-togethers. Hams are usually already cooked and sliced (spiral cut). Usually smoke at at a lower temp maybe 225 for a few hours. Smoke it to infuse smoke flavor, then insert honey and butter as well as rub with brown sugar. Always great. | |||
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Alienator |
By far the best brisket I've ever done. 11lbs and it took 16 hours to finish with an hour rest. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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My dog crosses the line |
Looks amazing! I’m 14 hours in on my first Costco prime brisket. | |||
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Alienator |
Awesome Jeff! This was also a Costco prime packer. Should be phenomenal on the Yoder. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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My dog crosses the line |
Can’t beat those prices. | |||
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McNoob |
First Prime Rib on the Santa Maria using oak. I pulled this off at 135ish. Most liked a rarer cut, so if I did this again I would have pulled it at 127. Still very good and depends on what cuts you are looking for. The ends on this were med/well. The ribs were very good! Very happy with how this turned out. "We've done four already, but now we're steady..." | |||
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Member |
Love Texas Style Brisket, but lately I have been enjoying Chicken Fried Steak from the local BBQ place. That along with some beans is something that can't be missed. --K | |||
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