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That looks incredible! Good job!
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May 14, 2019 19:09
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I think the big reason I haven’t done brisket yet is because briskets are huge and there’s only 2 people in my house to eat it.
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May 14, 2019 22:27
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I. M. Gei posted:I think the big reason I haven’t done brisket yet is because briskets are huge and there’s only 2 people in my house to eat it. it freezes well though. Like slice and serve initially then chop the leftovers and freeze in smaller batches so you can have ready portions for BRISKET HASH which is VERY GOOD
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May 14, 2019 22:48
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I. M. Gei posted:I think the big reason I haven’t done brisket yet is because briskets are huge and there’s only 2 people in my house to eat it. Just get a point. You'll have enough for 1 round of leftovers, but that's pretty much it.
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May 14, 2019 23:13
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I. M. Gei posted:I think the big reason I haven’t done brisket yet is because briskets are huge and there’s only 2 people in my house to eat it. Good way to make friends imo
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May 14, 2019 23:14
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I. M. Gei posted:I think the big reason I haven’t done brisket yet is because briskets are huge and there’s only 2 people in my house to eat it. The only thing I can get is not whole brisket so if I get a 4-6lb one it shrinks a good bit and then I get like 2 people dinner and 2 people lunch. Doo eeet. Brisket and eggs is fan loving tastic.
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May 14, 2019 23:41
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Brisket sandwiches (on challah) with onion and horseradish.
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May 15, 2019 00:44
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brisket breakfast tacos
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May 15, 2019 00:45
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Use brisket in your BBQ beans. Brisket tacos. Slice off the point before cooking and grind it up to make burgers. Chopped brisket in tortilla soup. Simmer some sliced flat in beef broth until it falls apart, then drain and make brisket grilled cheese. Mac and cheese with chopped brisket.
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May 15, 2019 01:10
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Just basically brisket everything,and pulled pork that stuff you don't. We're done here close the thread
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May 15, 2019 01:17
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Imma smoke a lamb leg on Sunday?! WTF is that about? Any one else done it?
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May 15, 2019 02:13
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TheReverend posted:Imma smoke a lamb leg on Sunday?! Smoked lamb goes really well when rubbed with middle eastern seasonings. Some Ras al Hanout and some urfa/aleppo chilies. Maybe a little rosemary tied in/on
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May 15, 2019 02:17
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Gwaihir posted:Like slice and serve initially then chop the leftovers and freeze in smaller batches so you can have ready portions for BRISKET HASH which is VERY GOOD tater_salad posted:Doo eeet. Brisket and eggs is fan loving tastic. toplitzin posted:Brisket sandwiches (on challah) with onion and horseradish. That Works posted:brisket breakfast tacos PhotoKirk posted:Use brisket in your BBQ beans. These are all really good ideas and I’m totally doing that burger idea. Maybe mix it with a bit of short rib for some steak-y flavor. Mmmmmm.  Alright, looks like I’m making a brisket this week!
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May 15, 2019 02:29
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toplitzin posted:Smoked lamb goes really well when rubbed with middle eastern seasonings. So just dry rub it with some Ras Al Hanout like anything else? Cool, will do.
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May 15, 2019 02:30
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TheReverend posted:So just dry rub it with some Ras Al Hanout like anything else? Cool, will do. Maybe more of a sprinkle...
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May 15, 2019 03:11
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You can definitely straight up use ras el hangout (or most varieties of it anyway) like a rub. A sprinkle will still be good, but I have never eaten any lamb that was actually overpowered by spices; lamb is strong.
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May 15, 2019 03:19
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I actually never used Ras before. It says Moroccan? I've made spice blends if like cumin, cinnamon, tumeric, and nutmeg before that I thought was Moroccan. Is it similar to that kinda? Pardon my dumbness
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May 15, 2019 04:09
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TheReverend posted:I actually never used Ras before. Here's a blend I found on another website 2 teaspoons ground nutmeg 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons turmeric 2 teaspoons salt 2 teaspoons cinnamon 1 1/2 teaspoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons ground black pepper 1 teaspoon cayenne pepper 1 teaspoon cardamom powder 1 teaspoon ground allspice 1/2 teaspoon ground cloves
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May 15, 2019 05:50
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I did lamb shanks on a lark last year and I didn't love them. Very interesting flavor, but I wouldn't say good enough for me to want to eat more of it. I assume leg is a better cut of meat? For anyone who has had both, which is better?
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May 15, 2019 07:20
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The leg is way more tender. Shanks are usually braised.
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May 15, 2019 11:51
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Mostly-cooking shanks SV and then finishing on the smoker is apparently a pretty sweet experience, but I haven’t had a chance to try it yet.
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May 15, 2019 12:46
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So the blower on my Egg’s BBQ Guru DigiQ took a poo poo and died, and today I tried replacing it with the Flame Boss EGG Genius. This was a mistake. The EGG Genius is a nonfunctional piece of dogshit. It refuses to connect to its smartphone app in any way except during setup, and it just barely does it even then. Weirdly, the Flame Boss branded version of the app works just slightly better with it than the Big Green Egg branded version, but it doesn’t connect to either one. Some googling tells me this is a pretty common problem, and unfortunately it’s not one that I can fix tonight. So while I attempt to set up my Egg to smoke a brisket overnight using nothing but good old fashioned manual temp control, I turn to this thread for DigiQ replacement recommendations. Sadly, Big Green Egg doesn’t seem to sell the BGE branded DigiQ anymore, but surely there’s something out there that’s compatible with an Egg and actually works.
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May 16, 2019 03:37
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Brisket went on the Egg about 15 minutes ago, and everything seems to be okay so far. I’ll probably check it once every hour or two unless something goes horribly wrong. Hopefully it’ll be ready before 4 PM tomorrow. I trimmed off the point and plan to grind it with a couple different cuts of steak to make enough burgers to last us like two or three days. I also saved the fat to make something called “Brisket Butter”. Gonna be a fun time
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May 16, 2019 04:52
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So I got my Komodo a week or so ago and am finally getting to use it that the weather is cooperating and I'm back from vacation; mostly just grilling purposes so far. BUT ahead of me I've got some work from home days and telework days; so longer cooks ahead. I've already got a brisket, pork shoulder, and ribs planned. Unfortunately the nearest GOOD butcher is about an hour drive from me. What else should I pick up when I make the drive this Saturday?
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May 16, 2019 11:38
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I’m in Hour 9 of my brisket smoke and everything is going spectacularly. I’m having a lot less trouble controlling and maintaining my temperature than I was expecting, and the brisket appears to be right on schedule. Hopefully I’ll be able to pull it around 2 PM at the latest. EDIT: Hour 13. Brisket is humming along at 187° and should be ready to pull soon. I’ve got my cooler and butcher paper on standby. EDIT 2: Hour 14, 195°, almost done!  EDIT 3: Pulled brisket 1 hour ago at 15 hours and 204°. It’s wrapped and sitting in the cooler now. I. M. Gei fucked around with this message at 20:56 on May 16, 2019 |
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May 16, 2019 13:33
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Brisket pics      Not much of a smoke ring, which bums me out, but it’s tender and juicy as ALL gently caress and tastes absolutely incredible so I guess I can’t complain.
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May 16, 2019 23:13
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This thread makes me want to smoke meats every drat day.
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May 16, 2019 23:14
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I just need a cheap source for brisket.I. M. Gei posted:Brisket pics Looks awesome!
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May 16, 2019 23:54
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Got up at 4:30 this morning to get the brisket on; first attempt at one ever (on a new Kamodo at that) Had a little bit of trouble getting the temp dialed in but I'm stting super solid at 230F right now (I overshot slightly up to about 240 initially, but got it down real quickly). I'm a little nervous about cooking too quickly; I'm about 2hrs in and meat temp is already at 150F which seems somewhat quick to me; although it's definitely tapered off a lot. Hopefully I dont totally gently caress this up and flush $30+ in brisket down the drain Edit: I think I got it on early enough that I'm not going to crutch though. Edit 2: 4:45hr in now and have hit the stall at 9:45am. Thinking I am definitely on track for a 5pm eat window - excite Edit3: 180F coming along nicely Walked fucked around with this message at 16:30 on May 18, 2019 |
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May 18, 2019 12:11
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When smoking don't be fooled by that quick ramp up at the beginning. As your temp rises you have 2 things going against you. 1. Temperature Delta is smaller. When your smoker is 225 heating up meat to 100° is really easy. Because you have a huge difference in temp. When you're at 180° you only have 50° working for you. 2. The stall, at 180ish the meat stalls and this can take a long rear end time, I've nee stupid and backed off some temp thinking it's going to quickly and then pay for it.
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May 18, 2019 15:13
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I. M. Gei posted:Brisket pics You're doing the lord's work
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May 18, 2019 15:34
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I'm so jealous of you Americans and your cheap brisket. Up here, a whole standard grade (Canada AA, equivalent to Select, I think) packer is gonna cost me at least $70. Prime, well, gently caress. Today I'm heading to the cottage to smoke some armadillo eggs, and then back ribs tomorrow.
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May 18, 2019 15:59
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VERTiG0 posted:I'm so jealous of you Americans and your cheap brisket. Up here, a whole standard grade (Canada AA, equivalent to Select, I think) packer is gonna cost me at least $70. Prime, well, gently caress. Costco Business centers have whole packers at a great price. Of course you need to live near one. The closest one to me is 13 hours away. I wish regular Costcos started carrying them as well.
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May 18, 2019 18:08
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Smoked armadillo eggs? Sounds Texas as gently caress. Fake edit: googled this and was glad I did
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May 18, 2019 18:53
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VERTiG0 posted:I'm so jealous of you Americans and your cheap brisket. Up here, a whole standard grade (Canada AA, equivalent to Select, I think) packer is gonna cost me at least $70. Prime, well, gently caress. Brisket where I am is like $7 per lb and I am American.
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May 18, 2019 19:13
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8hr 45min on the brisket and at 183F now. Planning to eat between 5-6 EST. So I've got 3-3.5hrs left and hopefully enough time left. Feeling a little nervous though
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May 18, 2019 19:15
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Walked posted:8hr 45min on the brisket and at 183F now. xsf421 posted:Cooking brisket always takes 25-50% more time than you budgeted, no matter how generously you budget time. This is just a fact of life smoking meats, you learn to tolerate late dinners.
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May 18, 2019 20:09
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xsf421 posted:This is just a fact of life smoking meats, you learn to tolerate late dinners. Ha - I heeded that advice! If you look back I was originally planning to start at 630-7am for the same eat time (thank gently caress I didn't!!) I just hit 195 and a probe check is close to done. I should be done in time. Huzzah. Waking up at 4:30 was a good move Edit: I have a daughter who doesn't really tolerate late dinners too well - she has a developmental delay - so schedule rigidity is pretty important. But looks like we are gonna be ok here 
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May 18, 2019 20:14
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xsf421 posted:Cooking brisket always takes 25-50% more time than you budgeted, no matter how generously you budget time. Yup. I did a couple of pastramis yesterday, 20F warmer out than last time, took almost 2h longer.
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May 18, 2019 20:21
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 First brisket; 10hrs exactly. 6lbs; cooked at 230F, no crutch. Pulled at approx 200F It's certainly not perfect; but it sure as poo poo smells good. Currently wrapped in towels in a cooler waiting on eatin time
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May 18, 2019 20:35
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