Most times I get a flat and they're easy to do high heatOrdered a brisket but ended up just getting a flat from Peabod delivery. Never done just the flat before. Anything different to think about other than it won’t take nearly as long? Wouldn’t think so but thought I would ask.
It was the celery seed. How many times do I have to tell you people S&P ONLY on beef. Sheesh.Did a brisket this last weekend...only my second one ever. I think I was on the right track until I let it sit too long. Everything I've read is it's generally between 12-15 hours for a 15ish lbs brisket, so I started it at midnight. It was done by about 2pm, so within the range. I pulled it and let it sit until around 5pm. It was a simple rub of salt, pepper and celery seed. When I went to cut it, the outer layer was pretty tough and chewy, but the inside was pretty decent. I want thoughts on that. Then, I also want thoughts on what you guys do with left over brisket...We have a pound or two and I'm trying to figure out how to reheat it. I'm thinking of making a gravy and making some mashed taters with brussel sprouts (one of my kids' favorites oddly enough). Any other suggestions for brisket leftovers?
I didn't wrap it because as it cooked, it didn't get really dark and it looked perfect the whole way through. I didn't think it was necessary. When it was done, it was a nice mahogany color...it looked amazing. I almost feel like putting it in the dish and wrapping it in foil allowed it to cook more (though the temp never went up on it after pulling it). It was slightly "roast beefy" if you will, but still passed the pull test. As I said before, I was generally happy with it given it was only my second one ever and my first one was 4-5 years ago. I think it could be better though.It was the celery seed. How many times do I have to tell you people S&P ONLY on beef. Sheesh.
Just kidding. Did you wrap it at any point? If not, try that next time. It sounds like you may have dried out the outside a bit. Butcher paper wrap will help with that.
As far as leftovers, it's great in a lot of things like chili, quesadillas, chopped beef sammiches, tacos, on top of salads, etc. but one of my favorites is for breakfast with eggs. If you mince some point meat and put it inside an omelette with some sharp cheddar...ooooh buddy...that's some good eatin' right there.
What temp did you cook at and on what kind of pit? Whole packer? Grade of beef?I didn't wrap it because as it cooked, it didn't get really dark and it looked perfect the whole way through. I didn't think it was necessary. When it was done, it was a nice mahogany color...it looked amazing. I almost feel like putting it in the dish and wrapping it in foil allowed it to cook more (though the temp never went up on it after pulling it). It was slightly "roast beefy" if you will, but still passed the pull test. As I said before, I was generally happy with it given it was only my second one ever and my first one was 4-5 years ago. I think it could be better though.
I like to make leftover brisket hash. Chopped brisket with either bacon or sausage, red potatoes, onions, peppers. Add in a couple eggs and some hot sauce and if that doesn't cure your hangover I can't help you.As far as leftovers, it's great in a lot of things like chili, quesadillas, chopped beef sammiches, tacos, on top of salads, etc. but one of my favorites is for breakfast with eggs. If you mince some point meat and put it inside an omelette with some sharp cheddar...ooooh buddy...that's some good eatin' right there.
It was a full brisket....my wife picked it up at Sams since our butcher isn't open. I cooked on my 22inch vert Weber...temp ended up at 195 when it "felt" right..plyable yet plump and juicy. I had thought that I might have cut too much fat off the top, but I went for about a half inch across the board...tried to keep it as even as possible.What temp did you cook at and on what kind of pit? Whole packer? Grade of beef?
When you say tough and chewy do you mean dried out on the outside or that meat under the bark was tough?It was a full brisket....my wife picked it up at Sams since our butcher isn't open. I cooked on my 22inch vert Weber...temp ended up at 195 when it "felt" right..plyable yet plump and juicy. I had thought that I might have cut too much fat off the top, but I went for about a half inch across the board...tried to keep it as even as possible.
The bark itself...on the outside. It wasn't like that when I pulled it.When you say tough and chewy do you mean dried out on the outside or that meat under the bark was tough?
Mmmm...you can cure and make it like bacon or smoke the cheeks. Deee-licious.My father in law just offered us some pig’s jowl he picked up from the butcher. My wife said it looked like a hunk of fat. He was surprised when she turned him down, said he was sure I would want some.
As far as leftovers... the sky is the limit. Makes a killer chili ingredient. My favorite thing to do with the leftovers is use them in eggs. I've also done tacos, pizza, and used them in ABTs. Pretty much works with anything.
As far as leftovers, it's great in a lot of things like chili, quesadillas, chopped beef sammiches, tacos, on top of salads, etc. but one of my favorites is for breakfast with eggs. If you mince some point meat and put it inside an omelette with some sharp cheddar...ooooh buddy...that's some good eatin' right there.
Took your advice and ordered a three pack of the bbq rub. Great flavor, fantastic color.I know I mentioned it earlier, but if you guys aren't aware of Jay Durbin of Tennessee MOJO BBQ, you should dig in a bit. Based out of west TN he's a lineman by trade who got into Smoking BBQ. We'll he took Top 10 in Ribs at MIM in 2018, and WON Ribs at MIM in 2019. Turns out he knows what he's doing.
Damn, that looks great. Glad ya enjoyed! I get nothing from the recommendation, just love the productTook your advice and ordered a three pack of the bbq rub. Great flavor, fantastic color.
Pork butt before wrapping
After pulling
Ribs
Good stuff
What's going on with those potatoes? Looks tasty as hell
Thanks! Garlic mashed with skin on and cheese thrown in while mixing it and then a mushroom gravy on top.What's going on with those potatoes? Looks tasty as hell
$165I'm sure it's buried in here but what's the recommended grill for around $500? Just general grilling of burgers, chicken, and steak on the deck.
Spend a little extra and splurge on the Performer series...but yeah, this
If you go gas, go infrared.I'm sure it's buried in here but what's the recommended grill for around $500? Just general grilling of burgers, chicken, and steak on the deck.
If you go gas, go infrared.I'm sure it's buried in here but what's the recommended grill for around $500? Just general grilling of burgers, chicken, and steak on the deck.
Infrared...you mean something like this?If you go gas, go infrared.
Also, at that price point, the only options are disposable grills that last a couple years and crap out. If the grill is out of the elements you might get a few years out of it.
I would go with a smaller Weber before I would go with Char Broil for the same money. Probably better quality and at least you know parts will be available.Infrared...you mean something like this?
https://www.lowes.com/pd/Char-Broil-Commercial-Stainless-Steel-4-Burner-Liquid-Propane-and-Natural-Gas-Infrared-Gas-Grill-with-1-Side-Burner/1001462436
I've heard others say that grills that price don't last long. I've not really found that to be true but...how much do "good" grills cost?
Funny, that's the exact grill I currently have. I'm replacing one that was damaged in a hailstorm.I would go with a smaller Weber before I would go with Char Broil for the same money. Probably better quality and at least you know parts will be available.
https://www.lowes.com/pd/Weber-Spirit-E-310-Black-Porcelain-Enamel-3-Burner-Liquid-Propane-Gas-Grill/3881659
PK makes some solid charcoal options that will last.
https://www.pkgrills.com/grills/
Timely topic....I Got 10+ good years out of my previous grill (Great Outdoors, which is no longer in business) by replacing burners, grates, etc.I would go with a smaller Weber before I would go with Char Broil for the same money. Probably better quality and at least you know parts will be available.https://www.lowes.com/pd/Weber-Spirit-E-310-Black-Porcelain-Enamel-3-Burner-Liquid-Propane-Gas-Grill/3881659
I haven't heard of them selling through dealers, although I have seen them on Amazon. I ordered mine direct.Finally getting around to taking the rec-tec plunge. @Ron Swanson is there a place to go locally to get one of these or is it just the smart thing to do and order online?
Ron Swanson said:I haven't heard of them selling through dealers, although I have seen them on Amazon. I ordered mine direct.
I bought this same grill last month and I absolutely love it.I would go with a smaller Weber before I would go with Char Broil for the same money. Probably better quality and at least you know parts will be available.
https://www.lowes.com/pd/Weber-Spirit-E-310-Black-Porcelain-Enamel-3-Burner-Liquid-Propane-Gas-Grill/3881659
PK makes some solid charcoal options that will last.
https://www.pkgrills.com/grills/
I smoke them like I do short ribs or you can turn them into pseudo burnt ends.Anyone ever do boneless beef chuck short ribs? Thinking salt and pepper and smoke like a normal beef chuck roast?
If you're gonna smoke, hard to go wrong with the beer can chicken. For chicken on the grill, I prefer to spatchcock, season heavily with Tajin, and do it indirect. Both of these are 5-6 beer experiences.So, wife bought a pretty large whole chicken for the crock pot. Wouldn't fit in the crock pot. So it looks like I'm gonna smoke this tomorrow.
Any good recipes? Techniques? How long should I smoke it? How many beers should I drink during this experience?
Do the bolded no matter what and it will be amazing on the grill or smoker or in the oven.If you're gonna smoke, hard to go wrong with the beer can chicken. For chicken on the grill, I prefer to spatchcock, season heavily with Tajin, and do it indirect. Both of these are 5-6 beer experiences.
If you want to try something super-simple and unbelievably good, brine it for 12 hours, pat dry and oil, and then put it in a blazing hot (550) dutch over for 30-minutes (15min lid on, baste, 15min lid off). The schmatz is the star of the show here. Fill two small bowls with the drippings and then just lay the bird and a loaf of bread on the table and go at it with your hands, dunking hunks of it in the schmaltz as you go. Simple, primal, delicious.
I cram a beer can up it's butt and dust it with my standard BBQ rub. We've brined/not brined....I don't see much difference personally...both come out nice and juicy.So, wife bought a pretty large whole chicken for the crock pot. Wouldn't fit in the crock pot. So it looks like I'm gonna smoke this tomorrow.
Any good recipes? Techniques? How long should I smoke it? How many beers should I drink during this experience?
Huh. I never thought to use Taijin on chicken, I only use it for micheladas. Guess I am cooking chicken this weekend. And drinking micheladas of course.E-Z Glider said:If you're gonna smoke, hard to go wrong with the beer can chicken. For chicken on the grill, I prefer to spatchcock, season heavily with Tajin, and do it indirect. Both of these are 5-6 beer experiences.
If you want to try something super-simple and unbelievably good, brine it for 12 hours, pat dry and oil, and then put it in a blazing hot (550) dutch over for 30-minutes (15min lid on, baste, 15min lid off). The schmatz is the star of the show here. Fill two small bowls with the drippings and then just lay the bird and a loaf of bread on the table and go at it with your hands, dunking hunks of it in the schmaltz as you go. Simple, primal, delicious.
I documented my Tajin usage in the Perfect Taco Thread. Pretty much addicted to that stuff right now.Huh. I never thought to use Taijin on chicken, I only use it for micheladas. Guess I am cooking chicken this weekend. And drinking micheladas of course.
Sounds great. Maybe a little sear on the outside?Method: Traeger 225*F for 90 minutes
Wood: Oak
Meat: Trip Tip 3.5 pounds
we marinated this in Bourbon, tomato juice, 2 red onions, head of garlic, rosemary, salt, balsamic, soy sauce. Three days in the marinade in the fridge.
6:30 cant get here soon enough
This. Dry brine for a couple hours for juiciness and to help the skin crisp. Spatchcock. Rub with oil and fresh herbs. Put a pan of red potatoes, onions and carrots under the bird to collect the juices as they cook.. About an hour 15 minutes at 325. Use a thermometer.I like to cook my chicken on the WSM between 300-350 with no water on the pan. Usually done in a little over an hour with crispy skin and nice smoke flavor.