Originally posted by Jeff Lebowski
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The Official Brisket Thread
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"You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
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Originally posted by hostile View PostI wonder if it is because I’m trying to smoke 2 at the same time"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by hostile View PostI wonder if it is because I’m trying to smoke 2 at the same time
Basically all I do on my smoker is follow JL's instructions, and I never go wrong.
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Originally posted by wuapinmon View PostIt always takes me too long to find this recipe. Chimichurri Recipe
I bought a 15 lbs USDA Prime Brisket at Costco (de nada, cowboy) and I started cooking it at 225F at 4:30AM. It's at 169F, and I'm going to pull it out of the oven at 175F and then let it rest. Seasoned with kosher salt, black pepper, and granulated garlic. The chimichurri will help cut the grease and it tastes good in and of itself. I also made a feijoada out of 2 lbs of black beans, olive oil, three onions, a head of garlic, 2 bay leaves, 3 quarts of chicken stock, 2 quarts of water, a side of bacon (cooked and drained), 2 jars of Armour Dried Beef (soaked overnight and cut into squares), 3 lbs of pork spare ribs, 1 lb of Brazilian chorizo, and I've let it boil then simmer for the last 3 & 1/2 hours.
Other people are bringing pao de queijo, farrofa, and brigadeiros. It should be a fun night."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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I really want to smoke a brisket wrapped in pink butcher paper, just because it seems like smoking street cred.
But I don’t think it’s in the cards for me. Every time I try, the internal temp drops like 10 degrees and stalls. The only thing I figure is that I create an air gap between the meat and paper that insulated the meat from the heat? At any rate, it’s all aluminum foil from here on out.Jesus wants me for a sunbeam.
"Cog dis is a bitch." -James Patterson
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Question for you brisket dudes. Lately when i cook a pork butt or brisket, i'm starting it early, erring on the side of letting it sit FTC or in the oven for a long time. I just cooked a brisket and i gave myself a enough time for a 14 hour cook - meaning if it took 14 hours i'd still have 3 hours to let it sit - as i feel 3-4 hours is about ideal. the problem with this approach is if it only takes 10 hours - which was the case this morning. so now that 3 hours is 7 hours. how screwed am i? or will i still be okay?I'm like LeBron James.
-mpfunk
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Originally posted by smokymountainrain View PostQuestion for you brisket dudes. Lately when i cook a pork butt or brisket, i'm starting it early, erring on the side of letting it sit FTC or in the oven for a long time. I just cooked a brisket and i gave myself a enough time for a 14 hour cook - meaning if it took 14 hours i'd still have 3 hours to let it sit - as i feel 3-4 hours is about ideal. the problem with this approach is if it only takes 10 hours - which was the case this morning. so now that 3 hours is 7 hours. how screwed am i? or will i still be okay?
A few years ago I ate lunch at Black’s BBQ in Austin (phenomenal) and afterwards I wandered out to the pits and one of the pit masters gave me a tour. It was huge and I was blown away by the volume of meat. We were looking at the briskets and they looked like they were about done. He told me they were the briskets for the next day."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostNo problem at all. Don’t worry about it.
A few years ago I ate lunch at Black’s BBQ in Austin (phenomenal) and afterwards I wandered out to the pits and one of the pit masters gave me a tour. It was huge and I was blown away by the volume of meat. We were looking at the briskets and they looked like they were about done. He told me they were the briskets for the next day.I'm like LeBron James.
-mpfunk
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Originally posted by smokymountainrain View PostQuestion for you brisket dudes. Lately when i cook a pork butt or brisket, i'm starting it early, erring on the side of letting it sit FTC or in the oven for a long time. I just cooked a brisket and i gave myself a enough time for a 14 hour cook - meaning if it took 14 hours i'd still have 3 hours to let it sit - as i feel 3-4 hours is about ideal. the problem with this approach is if it only takes 10 hours - which was the case this morning. so now that 3 hours is 7 hours. how screwed am i? or will i still be okay?τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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We’re currently on the southern Welsh coast (Tenby) where coincidentally there’s a food festival on the beach just below our flat (it’s in the picture below). I have sampled a few of the many trucks/booths, one of which was run by Stu who produced a very nice brisket. He was a little embarrassed to learn I was from the States, had my own smoker, and hang out with gentlemen for whom smoking brisket is a second religion. Stu was relieved when I gave his work two hearty thumbs up.
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For dessert I had vegan ice cream made from hemp, cashews an oats. It was surprisingly good. Very rich and smooth.
1690C1BE-B86B-40A6-81DB-1473059021DE.jpg
Sorry for the orientation; I was lying on my side, too stuffed to sit upright...
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