Originally posted by mtnbiker
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The Official Brisket Thread
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"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 old_gregg View Postlebowski is the 160* hold stage unfoiled or foiled (i.e., re wrapped after unwrapping to stop cooking)?"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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thanks brahs. turned out a little on the tough side, but is good chopped + sauced. i had to pull from the oven around 188* (was barely over 12lbs, so thought it would be fine) and am guessing some extra time up to about 195* followed by holding for significantly longer would have been very helpful.Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postthanks brahs. turned out a little on the tough side, but is good chopped + sauced. i had to pull from the oven around 188* (was barely over 12lbs, so thought it would be fine) and am guessing some extra time up to about 195* followed by holding for significantly longer would have been very helpful.
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Originally posted by old_gregg View Postthanks brahs. turned out a little on the tough side, but is good chopped + sauced. i had to pull from the oven around 188* (was barely over 12lbs, so thought it would be fine) and am guessing some extra time up to about 195* followed by holding for significantly longer would have been very helpful.τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
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Originally posted by All-American View PostI think that's probably right. If I've learned anything from cooking brisket it's to give more time than you think you need-- a lot more. 12-14 hours is usually what you need to cook, but these days if I need to have dinner ready at a set time I'm putting the brisket in up to 18 hours beforehand. No one will tell you that is how much time you need-- not even me-- but you almost never hurt the end product by holding it for longer periods of time (and that may even help).Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postthanks brahs. turned out a little on the tough side, but is good chopped + sauced. i had to pull from the oven around 188* (was barely over 12lbs, so thought it would be fine) and am guessing some extra time up to about 195* followed by holding for significantly longer would have been very helpful."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 old_gregg View Postthink it would have been fine to hold for 8 ish hours in the oven at160?"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 PostYes. Restaurants do this all the time.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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when the aliens pore over the records of humanity millenia after its extinction, the scholarship done on this chatblog will be a beacon of hope, scientific rigor and brotherly loveTe Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by CJF View PostFor catering jobs I start my briskets 36 hours in advance to serving. With huge amounts of meat, things can get funky during a cook and mess the entire job up. I have three big warming cabinets that holds at 180 degrees. I have them rest in that for up to 18 hours. Works great. Not competition brisket, but very tender and great flavor. Does well on a catered plate."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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