That trick works very well. I use beer cans (partially refilled with water) to fit 3 racks of full spare ribs on my kettle smoker.You might want to try supporting the center so it is "draped" over something at the beginning of the cook ...
That trick works very well. I use beer cans (partially refilled with water) to fit 3 racks of full spare ribs on my kettle smoker.You might want to try supporting the center so it is "draped" over something at the beginning of the cook ...
With the heat coming from the bottom on my/our electric smoker, would you want fat side down or up? Seems down would protect meat, but fat wouldn't drain through the meat. Thoughts? I think I am leaning towards fat up.
With the heat coming from the bottom on my/our electric smoker, would you want fat side down or up? Seems down would protect meat, but fat wouldn't drain through the meat. Thoughts? I think I am leaning towards fat up.
I don't think it matters.
FYI I was going to throw out terms, but you sound like you're new to brisket, so if any of this is too basic, my apologies.
Brisket consists of two parts, the "flat" and the "point". The "flat" is typically the portion that we're familiar with as sliced meat in corned beef and pastrami. The point is MUCH more fatty and can be more tender. Often this is discarded for things like corned beef and pastrami, and in BBQ we often use the point for "burnt ends".
For me, I generally find that the point (due to the high fat content) cooks a little bit faster than the flat. And because of that, I'll usually put the flat side down so it gets slightly more direct heat than the point. The brisket will often sit more comfortably on the grate that way too...
But again, I don't think it matters. And some people flip during cooking as well, which is an option. Some people also wrap in either butcher paper or foil, which is an option.
Did a tri tip on the BGE tonight. Amazing! No pics. Never remember to take pics ... or is it that I hate people who post there restaurant cooked food on their media? Bit of both... don't be a guy who posts a picture of a burger on Instagram
Well now I'm happy to say that I'm about to be one of you guys as I just purchased a new Rec Tec 680 and cannot wait for it to arrive!
Nice! The Rec Tec was one of the options I considered when I ended up with a Kamado, and while I *love* the kamado, I am considering picking up a pellet grill at some point for the simpler weekday meals. Rec Tec is still the cream of the crop as far as I can tell in the "reasonable" range until you get into the super-premium brands like Mak.
Only thing that bothers me is paying $200 to ship it lol...
I don't think it matters.
FYI I was going to throw out terms, but you sound like you're new to brisket, so if any of this is too basic, my apologies.
Brisket consists of two parts, the "flat" and the "point". The "flat" is typically the portion that we're familiar with as sliced meat in corned beef and pastrami. The point is MUCH more fatty and can be more tender. Often this is discarded for things like corned beef and pastrami, and in BBQ we often use the point for "burnt ends".
For me, I generally find that the point (due to the high fat content) cooks a little bit faster than the flat. And because of that, I'll usually put the flat side down so it gets slightly more direct heat than the point. The brisket will often sit more comfortably on the grate that way too...
But again, I don't think it matters. And some people flip during cooking as well, which is an option. Some people also wrap in either butcher paper or foil, which is an option.
As for the opposite being true, being significantly thicker and fattier the point will cook slower and if you pull it at 195 the flat will likely be overdone depending on where it's positioned in the grill imo. If the flat is 195 the point likely wont be done depending of course on positioning on grill. Therefore I would thermometer the flat and then switch it to the point. Regardless, I would judge finish and pulling off grill by temp and nothing else. People win contests with low and slow and high heat, so no matter what one does pull it at the right temp. After posing the question I did some research and having cooked them both ways I am going to probably stick with fat side up and point lower in grill and flat above it hoping for them to finish at same time. I love the idea of flipping them to get best of both but I never open my smoker, ever. Might start though because I want to try spraying stuff on the meat.
Dropped a 20 lb shoulder on the egg before I went to bed last night. Won't my friends at big brew be happy! Think I'm gonna use up the last of the pork broth I made for Ramen last weekend and some Tarè for the sauce. Tarè is a Japanese sauce made with sake, Rice vinegar, soy, mirin and chicken backs. You roast the backs until they are caramelized then deglaze the pan with sake. Add the rest and simmer for an hour. Salty vinegar that tastes like chicken skin, it's crazy good stuff.
Sounds awesome. I might have to make the pork broth and Tare sauce
I never use a temp probe. I go by about what time I think it will be done based on experience, then start checking tenderness with a wooden skewer.
When finished, wrap in foil and place in a small cooler filled with rags or newspaper. It will hold temp for at least 6 hours, probably longer.Dropped a 6 lb brisket flat on today at 7:30 and it's heating up wayyyy fast .
Are temp probes really that effective in briskets? They seem so thin so part of me is wondering if it's not actually as warm as the thermo says
Hey, to each their own, my friend. My experience, and given I've only cooked maybe a dozen briskets tops over the past 3 years, is that the point tends to be tender more quickly than the flat. Pretty much every one I've done has been that way. That's not to say it came to temp more quickly than the flat, but it was done and tender at a lower temp and time than the flat.
That's one reason the point works so well for burnt ends. You pull the brisket off and both the point and the flat are done, and you cube the point, add more rub and add BBQ sauce, and put it back on the smoker for a few hours. All that fat keeps it tender and moist instead of it drying out (which can happen to a flat).
I also suggest NOT cooking to temp, but cooking to doneness. The "probe test", where you stick a probe into the meat and gauge whether the meat has tenderized or it's still tough, is my preferred method. I use my instant-read thermometer, more for shape/size than for temp reading. When the probe slides in with little resistance (once through the bark of course), it's done. I've actually had briskets where the point is done but the flat isn't that close, where I've cut the point off for burnt ends but left the flat on the smoker to finish.
had lamb once at a Moroccan or Indian place but I am pretty sure it was braised, tasted great.
the ones you made look fantastic. it's weird up here in ND the only lamb at the store comes in frozen, I may have to find someone who raises them and try to get it fresh.
I'm a huge fan of lamb, I've made smoked rack of lamb a couple times also, and it was phenomenal
Ok... One more question about brisket. I promise (I think). Still a newb on this.
I put the brisket flat on this last saturday at ~7am. Injected with chicken broth prior to smoking and rubbed with salt and pepper/ Got it past 150 without crutching. Had the water, steamer thingy with HB hefe. Brisket was top rack in mt MES. at 185 I cranked the heat from 225 to 275 cuz I noticed that I didnt really have a bbark when I opened the MES. Pulled it at ~4pm and (it was at 275 for probably an hour) wrapped in foil, blanket, cooler. Served aout 3 hours later. The thing was delicious. I definitely will be doing it again. That being said, it was a little drier than Im used to with brisket. My friends didnt seem to think so but when I asked my wife, she knows I prefer honest criticism she said it was a touch dry, and I agree.
Any suggestions on what to do? Would brining help? It was so close to being absolutely awesome, but the slight dryness bummed me out a bit. Also didnt have a terrific smoke ring, but had smoke flavor, so Im not overly concerned about that.
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