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Old 09-23-2013, 11:42 AM   #11
passedpawn
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Originally Posted by Shakybones View Post
Forgive my ignorance, but you boil burgers? I just nuke my leftovers and they're great. Am I missing out? Wouldn't the boil water take away some of the good flavorful juice that I worked so hard to sear into my burger?
Yea, sorry, I didn't explain. I seal those burgers in vacuum bags (Foodsaver). To reheat, drop the UNOPENED bag in a pot of water and boil for 10 minutes. Then, cut open bag and a nice juicy burger falls out, looking and tasting exactly like when you put it in the bag.

I have 3 kids that do this for lunches, etc.
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Old 09-23-2013, 10:32 PM   #12
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Quote:
Originally Posted by passedpawn View Post
Yea, sorry, I didn't explain. I seal those burgers in vacuum bags (Foodsaver). To reheat, drop the UNOPENED bag in a pot of water and boil for 10 minutes. Then, cut open bag and a nice juicy burger falls out, looking and tasting exactly like when you put it in the bag.

I have 3 kids that do this for lunches, etc.
Ahh. Thanks for the explanation. Great idea. I may have to bug Santa for a Foodsaver.

 
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Old 09-23-2013, 10:40 PM   #13
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Your brisket needs to get up to 205-210 degrees, and it needs to get there very, very, very, very slowly. We're talking Steven Hawking reading War and Peace out loud slowly.

A 300 heat is too hot. It will make for tougher meat.
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Old 09-24-2013, 03:16 AM   #14
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While stuttering

 
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Old 11-22-2013, 04:12 AM   #15
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Let's see-my brisket recipe call for "first pour 6oz Jack Daniels into chef".

I just put them on the smoker and keep the heat below 225. It's funny-but suddenly a miracle occurs and it becomes tender. You can ballpark it-but I'm generally talking 12 to 14 to maybe 20 hrs of watching that thing. A lot of smokers will load up with ash after that much time so it pays to have a game plan to shovel some stuff out of the fire box from time to time-even if it means taking some hot coals with the ash. If you get to much ash in there-hard to maintain heat evenly. Used to do a great turkey breast on one of those old brinkman "bullet" smokers-but the key was to pull the fire pan and dump after about 4-5 hrs. Turkey breast was about a 7-8 hour affair on the brinkman.

Anyway-it's a lot like brewing beer-even temps-wait a while-pays off in spades. Right now its mullet season on the gulf-did 8 yesterday on my new smoker-very pleased-those only take an hour and a half at 200 for perfect Biloxi bacon!

And as far as advise-Meathead on amazingribs.com good guy great site!

 
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Old 11-22-2013, 02:56 PM   #16
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Well, I am ready to try again. Doing an overnight to make a brisket for my in-laws on Thanksgiving, then another for a college football party I'm throwing on Dec 7. So I finally have time to do it right.

 
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Old 11-28-2013, 11:23 AM   #17
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Let us know how this one comes out.

 
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Old 12-02-2013, 05:03 PM   #18
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Quote:
Originally Posted by bwarbiany View Post
Well, I am ready to try again. Doing an overnight to make a brisket for my in-laws on Thanksgiving, then another for a college football party I'm throwing on Dec 7. So I finally have time to do it right.
How was it?

 
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Old 12-02-2013, 06:13 PM   #19
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How was it?
Overall, good. The burnt ends were nice, and the portion of the flat underneath the point was moist and flavorful. The portion of the flat on the opposite side was dry, though. I also think I may have over-seasoned a bit, so it was saltier than I'd like.

The more I get used to my cooker, the more I have realized that for some reason my cooks tend to take longer and dry out meat to a greater extend than I expect. I've tried to avoid foiling meat in general, but I think that my next test of a brisket (which is this weekend actually) will be to include the crutch to retain more moisture.

I seem to get almost 2 hrs/lb cook times on large chunks of meat, which I think contributes to dryness. I think I can do better by foiling after I reach IT of 160 or so.

This weekend I'm having friends over for a college football extravaganza. The menu will include smoked fatties, ABTs (bacon-wrapped jalapeno), my wife's crock pot meatballs, and nachos... That's just for the lunch/afternoon snacking. The evening games will include Texas chili, garlic/cheese mashed cauliflower, cole slaw and brisket. Along with 6 kegs of homebrew on tap ;-)

 
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