applescrap
Be the ball!
Oh wow, never thought of that. I love smoked chuck.
I had read that page before I started my bacon but I just noticed that the calculator doesn’t have any regular salt at all. Is it needed?
I don't have a ton of experience smoking meat. I've made ribs twice and pork butt 3 or 4 times.
I have some guys coming over Saturday afternoon and just picked up the smallest brisket at Costco--16lbs!
I've got Meatheads book and I'll follow his advice, but what time do you think I should put this on if I want it to be done around 2:30 pm Saturday?
I've got Meatheads book and I'll follow his advice, but what time do you think I should put this on if I want it to be done around 2:30 pm Saturday?
Everyone has a different setup and time. For ours I usually start 6-7am. I add a large bowl of water between smoker box and meat to help regulate the temp to around 250. By 3pm or so it's usually barely past the 160 stall zone but will have penty of smoke. We then place into a large turkey throw away pan, double foil wrap it and add a beer, onions, garlic then throw into the oven at around 300-325. Monitor the temp and pull at 197. Let sit for at least 30min before slicing. Haven't made a bad one yet. We always target a 5-5:30 eat time.I don't have a ton of experience smoking meat. I've made ribs twice and pork butt 3 or 4 times.
I have some guys coming over Saturday afternoon and just picked up the smallest brisket at Costco--16lbs!
I've got Meatheads book and I'll follow his advice, but what time do you think I should put this on if I want it to be done around 2:30 pm Saturday?
I've only attempted one brisket and this was my issue. I pulled it when I thought the IT was good, but when it came time to eat it wasn't tender at all. I was super disappointed. I'll make sure to follow the probe advice next time.For your first one, you may want to foil. When it hits the stall around 160 degrees, wrap it in foil. You can finish in the smoker, or as @PianoMan says, finish in the oven. Briskets can be tricky, and foil will definitely keep it moist.
The one thing I would say is that you're not cooking to IT, you're cooking until it's tender. That can be at different finishing temps based on a whole bunch of factors. The way I check tenderness is the "probe test", where I use the instant-read thermometer to poke the brisket in a number of areas and make sure it goes in without much resistance [once you get through the bark]. So I don't normally advocate pulling it off the smoker at a set temperature, the probe test will tell you when it's done.
If I were to guess, most folks 1st one was probably more steak like then tender. Mine was. When seeing that temp rise to 180-190 like a panic set in as we're not used to "cooking" red meat that high. Don't be discouraged!I've only attempted one brisket and this was my issue. I pulled it when I thought the IT was good, but when it came time to eat it wasn't tender at all. I was super disappointed. I'll make sure to follow the probe advice next time.
Akausi is what I would go with if it looked good. Since it's waygu lineage, I assume it's prime +?.So recommendations. Trying to move past grocery store brisket for our family reunion. Local Austin meat store. CAB Choice Natural for 7/lbs or Akausi (wegyu- lineage) breed beef for $9/lbs? Looking at 14lbs.
Actually that's a good question. CAB is choice. Akaushi IDK. Email didn't say. From what I understand, wagyu is basicly prime meat anyway. All Texas grown.Akausi is what I would go with if it looked good. Since it's waygu lineage, I assume it's prime +?.
Go with that. If I was in the area, I would offer to come over and critique for you.Actually that's a good question. CAB is choice. Akaushi IDK. Email didn't say. From what I understand, wagyu is basicly prime meat anyway. All Texas grown.
You need to try brining... cook the breast to 165F. These are the chickens I smoked on the fourth of July using pecan.I've been buying whole birds since i was a teenager... always save the carcasses to make chicken stock. I've got about 8 sitting in the freezer now waiting for a nice fall soup day.
I like both moist breast meat and tender fully rendered dark meat. Unfortunately you can't get both on a whole bird because white meat is bone dry by 165-170, and that's where dark meat just starts to get good.
So I quarter whole chickens and cook the breast+wing to about 155 and let the thigh+leg go to about 175. I usually put the leg+thigh pieces on before the breast+wing pieces.
Here’s one of the beast.
Once a month or so. Usually have some briskets in there as well. There’s always a party around here. Lots of hungry people. I started home brewing so I could serve my bbq, my sauce, and my beer with it. So far the beer is just for me but that was the idea.
I also can't compete with greywolf, but I did just throw an 11 lb butt on the Kamado for lunch tomorrow. Pit should be up to temp shortly:
https://myflameboss.com/cooks/291744
This thing is crazy. It's been fun checking in on your meat from time to time. Lol. Thanks for sharing. How do you like that controller?
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