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I mean I know how to dry brine and why, I just meant is it better to dry brine brisket overnight or just a few hours lonelylikezoidberg posted:This has a pretty good run down of dry brining: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining/ You mean before cooking?
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May 22, 2021 22:16
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life is killing me posted:I mean I know how to dry brine and why, I just meant is it better to dry brine brisket overnight or just a few hours Thats correct. The guy who wrote that article makes a pretty convincing case that putting on some salt (and the rest of your rub, but you can also put that on right before the meat goes on the grill too) just a few hours before does the same as wet brining for hours or overnight. Also, the 1/2 teaspoon per pound should be all the salt you need.
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May 22, 2021 22:24
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lonelylikezoidberg posted:Thats correct. The guy who wrote that article makes a pretty convincing case that putting on some salt (and the rest of your rub, but you can also put that on right before the meat goes on the grill too) just a few hours before does the same as wet brining for hours or overnight. I keep forgetting I have Meathead’s book, gently caress. He also says something similar But, one thing about which I don’t remember him saying anything is spritzing the brisket every so often with like apple cider vinegar or whatever. What is the point of this? All I can figure is it helps with flavor or something because otherwise it feels like it would just make a stall last longer, so only works if you’re going to crutch it anyway? life is killing me fucked around with this message at 22:40 on May 22, 2021 |
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May 22, 2021 22:30
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life is killing me posted:Would you guys dry brine a brisket point overnight? Or would you dry brine it just a couple hours before tossing it in the smoker? I've salted the night before as well as right before I light the charcoal and both have turned out fine. I try to do the night before now just so it's one less thing to do at 5 am, though I guess doing it right before is theoretically better for forming smoke rings since the surface doesn't dry out in the refrigerator at all.
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May 22, 2021 23:47
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gwrtheyrn posted:I've salted the night before as well as right before I light the charcoal and both have turned out fine. I try to do the night before now just so it's one less thing to do at 5 am, though I guess doing it right before is theoretically better for forming smoke rings since the surface doesn't dry out in the refrigerator at all. I rubbed it and just stuck it in the fridge. My point won’t take as long as I thought because it’s almost as flat as the...flat. I must have trimmed it too much so I hope the marbling can make up for it. I fear the ends will get crispy and overdone now. But I don’t plan on crutching it, and I do plan on resting in a faux cambro ne: guess I can point wrap it, i.e. just wrap the ends in foil to encourage them to stay moist e2: now that I think of it if I did crutch it, I could do Meathead’s method where he tosses it under the broiler for a few to crisp up the bark again. life is killing me fucked around with this message at 00:41 on May 23, 2021 |
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May 23, 2021 00:18
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life is killing me posted:I keep forgetting I have Meathead’s book, gently caress. He also says something similar His take on it is pretty much “doesn’t make a difference in flavor, does make the cooking take longer.”
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May 23, 2021 02:34
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Kalman posted:His take on it is pretty much “doesn’t make a difference in flavor, does make the cooking take longer.” Sounds about right. I’ve never understood why people do that—especially if they know what a stall is and what causes it, then add more liquid to it throughout the cook
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May 23, 2021 03:03
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life is killing me posted:Sounds about right. I’ve never understood why people do that—especially if they know what a stall is and what causes it, then add more liquid to it throughout the cook I think they do it to prevent it from drying out knowing they will crutch it later anyways? It doesnt make a lot of sense to me. Just dont trim so much fat off and itll be moist.
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May 23, 2021 06:55
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Anyone have experience with the Masterbuilt DualFuel (tmtm) propane/charcoal smoker? I've been living in residential areas with only a balcony at my disposal for the last four years, so proper hot-smoking was never really an option for me during that time, and I instead chose to jury-rig kartons or cupboards with woodchip-coils and case-fans for cold-smoking. I finally started shopping around for proper smoking-"cabinets" for cold-smoking, and came across this Masterbuilt model. Admittedly, it's a bit huge for my purposes, but that's fine. It's got a pan in the bottom that goes over the propane burner, so that would be fine for my wood-chips even if I don't use gas, and if I do end up hooking up a bottle for some more obnoxious-but-still-somewhat-under-the-radar smoking in the summer, I have that option available. https://www.masterbuilt.com/collections/smokers/products/pro-series-dual-fuel-smoker 
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May 23, 2021 11:02
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ZombieCrew posted:I think they do it to prevent it from drying out knowing they will crutch it later anyways? It doesnt make a lot of sense to me. Just dont trim so much fat off and itll be moist. Yeah ima end up crutching mine anyway and probably crisping up the bark under the broiler. Not sure I have time to let it power through. Although this one is probably as thin as the flat was, it’s not as thick as I thought it’d be so I must have hosed up somewhere when I separated the two.
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May 23, 2021 13:32
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Just threw my brisket point into my MES before I start really overthinking it. Just gonna get it to 150F and crutch it. Really looking forward to when it’s ready to eat, but for some reason I seem to wait for I smoke anything until a day I’ll be gone for at least two hours e: wrapped it at like 155, maybe a little too early and not sure I wrapped it tightly enough or with enough foil (didn’t double up), but nevertheless the crutch is working so far. My thin-rear end piece of point is making me nervous that it’ll get done quicker but it’s been wrapped for an hour and gone up maybe 13F so maybe not? I just wanna make sure that if I leave now I won’t come back at see it at 210 life is killing me fucked around with this message at 19:09 on May 23, 2021 |
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May 23, 2021 16:11
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ZombieCrew posted:I think they do it to prevent it from drying out knowing they will crutch it later anyways? It doesnt make a lot of sense to me. Just dont trim so much fat off and itll be moist. I've only done one flat before so I don't know poo poo, but based on YouTube videos I've watched it seems to be for people who are cooking it hot and fast or who don't want to use the water pan for whatever reason. In both cases to keep it from drying out.
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May 23, 2021 21:35
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Chad Sexington posted:I've only done one flat before so I don't know poo poo, but based on YouTube videos I've watched it seems to be for people who are cooking it hot and fast or who don't want to use the water pan for whatever reason. In both cases to keep it from drying out. I mean I cooked mine today at 250 instead of 225, but it never got over cooked. I did put it in foil a little early like by 5F too early, but it’s holding in a cooler rn Re: holding/faux cambro, how important is it to fill it with hot water and drain before holding the meat? I didn’t get a chance to do the water thing and I didn’t have a foil pan that would fit so I double wrapped it and put a towel below and above. I’m gonna toss it in the broil oven just before we are ready to eat to crisp up the bark but it didn’t have crazy bark to begin with when I wrapped it
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May 23, 2021 21:58
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I've never heard of warming up the cooler with water before. Towels has always been the conventional wisdom I've seen shared.
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May 24, 2021 03:03
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TITTIEKISSER69 posted:I've never heard of warming up the cooler with water before. Towels has always been the conventional wisdom I've seen shared. It didn’t need the water anyway. We were gone two hours and it was at 150F when we got home without the water. Not sure what the point of the water really is, but Meathead’s article on it said to pour hot water in there and leave for 30 min then drain it and add the cooked brisket to hold it
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May 24, 2021 03:15
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I don't think you literally fill it with hot water, but you can put hot water in bottles to preheat it.
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May 24, 2021 03:17
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No reason that putting a bunch of hot water in it wouldn’t work though
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May 24, 2021 03:23
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It doesn’t seem to be needed. It went down (an average of) 20F per hour and 10 of that was probably just from me taking it out of the smoker and wrapping it up again to put in the cooler to begin with
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May 24, 2021 03:24
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Ive just put towels in a cooler with the meat. I dont think preheating it helps unless you're holding it for a long time. It does need to be an insulated container. A cambro isnt ideal, but use what you got.
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May 25, 2021 07:57
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I mean I’ve held a brisket in one of those soft-sided “insulated” bags with some towels and that worked fine. You can even throw it in the oven (with the oven off) if you don’t have anything better.
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May 25, 2021 14:23
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I mean the brisket turned out just fine, if not a tiny bit chewy. I probably could have let it go a little longer but I got paranoid after previously overcooking the flat and took this point out at 195. But the texture was a little more springy than I find ideal, even though it tasted excellent and was cuttable with a fork But yeah I used a cooler and a couple of towels. I was gonna put it in a foil toaster pan but the pan was too large for the cooler and I said gently caress it, towels will be fine. I was racing to get it out of the smoker and into holding before we left the house so it would be ready whenever we were and not underdone or overdone
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May 25, 2021 14:42
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Doing some pork belly burnt ends for a family get together tomorrow. Planning to vac seal tonight and sous vide reheat tomorrow. 
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May 29, 2021 19:23
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Did my Memorial Day weekend cook last night. Beef ribs, jalapeno cheese sausages, grilled asparagus, creamed corn, and salad.   Smoked beef short ribs remain my absolute favorite BBQ dish.
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May 30, 2021 15:14
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End result yesterday: Tried a few to make sure they were good, which made it very hard to vac seal the rest away. I suspect they will be a huge hit later today.
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May 30, 2021 15:27
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Enos Cabell posted:End result yesterday: I think you'll be a popular dude at the cookout.
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May 30, 2021 17:05
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The pork shoulder I smoked early last month is still amazing. In fact, it might be even better. Yesterday marks the third time my wife has simply said, “I want your pulled pork for dinner tomorrow,” out of nowhere. NGL, feels pretty good when you make a ton of meat for a bunch of people and they like it, and most of them outright ask to take some home with them and your wife just pulls some out of the freezer because she had the independent desire to eat some the next night.
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May 30, 2021 17:13
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So do I get the 16inch, 5mm thick steel one (https://www.kookpunt.nl/cookspoint-classic-smoker-houtskoolbarbecue) or the 16 inch dual layer one (no thickness specified) https://www.rookoven.com/offset-smoker-16-inch.html? I want to low and slow smoke pork shoulders for pulled pork, so less fire maintenance is better.
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May 30, 2021 20:25
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Keetron posted:So do I get the 16inch, 5mm thick steel one (https://www.kookpunt.nl/cookspoint-classic-smoker-houtskoolbarbecue) or the 16 inch dual layer one (no thickness specified) https://www.rookoven.com/offset-smoker-16-inch.html? They don’t seem terribly different from each other. Both classic offset smokers it looks like, so I guess it comes down to which has better design on the thermal side, like, which holds temperature better/for the longest. If little difference, which one would look better in your yard
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May 30, 2021 21:02
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Offset smokers are pretty much on the opposite end of "less fire maintenance". Looking at your options there, I'd say your least fire maintenance choice would be a ceramic kamado-type BBQ. You guys have a ceramic BBQ called The Bastard, which is all kinds of awesome.
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May 30, 2021 21:13
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If you're definitely going with an offset then I'd choose the rookoven just based on the double layer grill and what appears to be a bigger firebox. I've only been using mine (Old Country Pecos, similar dimensions) for a year or so now but I've found being able to decide where in the box the fire is makes a big difference in managing temps in the cook chamber. Canuckistan is right though if managing a fire is not something you want to do then you should really look at a different style smoker.
M2tt fucked around with this message at 22:15 on May 30, 2021 |
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May 30, 2021 22:12
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When your temp is dialed in around 225, about how long should it take for combustion to complete and your wood to start burning blue smoke? I am trying to gauge if I added too much wood or if I am just impatient. Ready to put my brisket on!
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May 31, 2021 01:02
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I'm cooking three racks of spares cooking at 250 right now and haven't ever bothered with crutching before but I'm kinda curious about trying it since I finally bought some butcher paper. Should I go with 2-1-1 method? I think I've always heard that 3-2-1 results in overly tender ribs
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Jun 1, 2021 01:55
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BraveUlysses posted:I'm cooking three racks of spares cooking at 250 right now and haven't ever bothered with crutching before but I'm kinda curious about trying it since I finally bought some butcher paper. Should I go with 2-1-1 method? I think I've always heard that 3-2-1 results in overly tender ribs I'm a big fan of 3-1-1, two hours of foil is def too much.
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Jun 1, 2021 02:07
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What's a good thermometer that can monitor both the meat and the temp of the grill? I usually a couple of cheap Amazon probes but the one in my meat read 180 today and that meat pulled clean from the bone and was dry as hell I don't mind paying for something good that will last a few seasons but I'm also smoking on a Weber kettle, so I'm inclined to go for the thermometer that only costs as much as the grill rather than the one that's 2-3x the price
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Jun 1, 2021 02:19
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BraveUlysses posted:I'm cooking three racks of spares cooking at 250 right now and haven't ever bothered with crutching before but I'm kinda curious about trying it since I finally bought some butcher paper. Should I go with 2-1-1 method? I think I've always heard that 3-2-1 results in overly tender ribs Last time I did 3-2-1 I thought the ribs were a little mushy. Will try 4-1-1 next time or maybe 3-1-1 if that extra hour anywhere is was the problem is.
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Jun 1, 2021 02:54
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I preferred 2-2-1 over 3-2-1
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Jun 1, 2021 02:55
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For me I think two hours wrapped is just too much. Just my own preference though.
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Jun 1, 2021 03:21
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I just slam them 6 hours straight at 275 then start doing the bend test, but not a minute before. No crutching, no checking, no adding more wood.
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Jun 1, 2021 03:23
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Stalizard posted:What's a good thermometer that can monitor both the meat and the temp of the grill? I usually a couple of cheap Amazon probes but the one in my meat read 180 today and that meat pulled clean from the bone and was dry as hell For a low budget solution, I would get a Thermoworks DOT and a couple different probes. You don't need a probe stuck in your meat when you start, so just leave an air temp probe hooked to it for the first few hours, then swap as needed. I more or less do this, or I leave the air probe on, and use a Thermapen to check temps as I go. They have a few multi-channel units, but only you can decide if the increase in price is worth it. I can't speak to any other brands being any good. A few years ago I was gifted a Weber multi-channel thing, and it wasn't great, it was slow, made cheaply, and inaccurate. It was a first gen product though, so they may be better now.
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Jun 1, 2021 03:25
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Stalizard posted:What's a good thermometer that can monitor both the meat and the temp of the grill? I usually a couple of cheap Amazon probes but the one in my meat read 180 today and that meat pulled clean from the bone and was dry as hell I'll recommend the Thermoworks Smoke. I used it on my Weber Kettle before getting a WSM too. It's been a great thermometer. Wait for it to go on sale / sold as an open box item. I got mine open box and have had no issues whatsoever.
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Jun 1, 2021 03:55
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