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Not a challenge. But when I go to a BBQ joint I always order the same thing. Burnt ends. That is what a pitmaster is to be judged by. It sure ain't the pulled pork!?!proninja said:I don't know if you meant this as a challenge, but that's how I took it.
There are better briskets. I joined Costco just for their prime beef, particularly the steaks and the briskets.
Amen to that!proninja said:The prime brisket from Costco for 2.99 is the only brisket I'll ever cook.
Thisproninja said:
Ask the butchers guys, and they only have a certain amount per week. When they are gone that's it.
Take pics and share your process! Looking forward to it. You guys are going to make me get a brisket this weekend!
I haven't made a brisket in a year or so. I need to rectify that this weekend. Maybe I'll test out the WiFi capabilities of the Traeger Timberline. I'm co-hosting the Budweiser Big BBQ show on 550 here in St. Louis at 4. Throw in the brisket in the morning, go do the show in the afternoon and hope it's done when I get back. Letting it rest for 2 hours might be problematic if I don't get home till 5:30. OK, that may not work. Crap. I'm craving brisket now!
I'm not sure that's a true rest because it will be maintaining temp not coming down. I've never done it like that, so I have no idea. A big part of me doesn't want to risk throwing on a prime brisket and slice it early. I'd probably need to slice it by 6 or 6:30 if I wanted people to help me eat the monster.proninja said:
I'm not sure that's a true rest because it will be maintaining temp not coming down. I've never done it like that, so I have no idea. A big part of me doesn't want to risk throwing on a prime brisket and slice it early. I'd probably need to slice it by 6 or 6:30 if I wanted people to help me eat the monster.proninja said:
Go to the hardware store and buy a thermometer for a gas grill, drill a hole in the lid, attached the thermometer to the kettle lid and you're good to go.
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This is what I do when pull the pork from my whole hog cook on Memorial Day. It works well for pulling but not great for heat reduction. There are still times I have to yank my fingers out of the meat because they are burning. Also, should I want to add more coals to my kamado that is cranking at above 600 I can't use the silicon/cotton glove combo. So while this works better than I expected, there are still uses for the heavy duty gloves. I always keep a set on hand. I'm actually trying to get a glove sponsor right now. A glove company was watching one of my live broadcasts and reached out to be featured.HOT FOOD HANDLING GLOVES FYI: You may be doing it wrong...
This was something I thought was common knowledge until a recent FB thread of mine blew up over photo of me using this glove setup. For those of you still using bulky traditional silicone/rubber/etc gloves to handle hot food/pans... check this out.
STEP ONE: Use Cotton/Poly glove liners like these.
STEP TWO: Stretch a Nitrile glove (4-5mil powderless) over the liner.
Boom. Under $20 for a months-to-year supply for the average backyard cook.
The result is a sanitary outer layer and a surprisingly heat-resistant inner layer for handling hot pans, trays, foil wrapped meats. They're also great for pulling hot pork, or otherwise handling hot items directly. The best part? They allow you to retain exceptional dexterity / fingertip control for tasks requiring fine motor skills.
I was using some this weekend to peel layers off a cabbage in boiling water. The steam and occasional dips into the rolling boil didn't bother me at all. The day before I was pulling a foil wrapped butt from a smoker and later pulling it while it was still steaming hot without issue.
The easily replaceable nitrile layer is sanitary and can be changed out as needed. The inner liner stays clean and is reusable.
Just an FYI for those not already using this method.
Cmon nancy... build up a little bark on those booger pickers and you'll be able to handle pulling pork / pig pickin just fine
This is a great point. The meat only takes on the smoke for so long. Generally when the meat gets to 140-160 outside temp (as in the skin of the meat, not internal temp), it stops taking on smoke flavor. This is why the reverse sear method is so popular because searing first negates much smoke penetration. After a couple hours of smoke, it's not the smoke that's making the brisket great, it's the heat. That heat can come from a smoker or an oven at that point.proninja said:
The only thing would be if you were ever planning on doing burgers/brats/dogs for a crowd the full gas grill might be a good call. But then again, you could smoke them in the traeger and finish on the egg and everything would taste better.proninja said:
This would work for all long time cooks, right? Would make the fire tending on my pbc reduce drastically, which would be a big thing when making varied food for a bunch of people...
Ahhh. Sorry I posted the wrong link. The answer doesn't change though. In the comments sections someone actually asked about doing this on a Genesis 310. The answer was "Yes, you most certainly can! You need to go indirect, so only use one burner and situate the brisket over the two unlit burners. Maintain 225-250 and you should be good to go!"
I've never done this on a Genesis, but most gas grills have a hard time staying low. Even with one burner on. Don't be surprised if your chamber climbs well over 300. That's OK. Not as low and slow as people prefer, but it will work.
It was great, easily the best brisket I've made. It was so tender, I could've shredded it like pork. The burnt ends were slightly too crunch. It was on the smoker for 20 hours, and then in the cooler for 4.5 hours. I'll post pictures in the morning. Thanks again for the advice!
I've done a lot of prime rib. First, I've found that bone in doesn't add any flavor, but it is a better presentation. I always do bone in for Christmas and boneless any other time. I generally dry brine 2 days in advance. One day is great, but 2 days seems better, it may just be in my head. My go to steak rub is black pepper, garlic power, rosemary, and Thyme. Honestly any salt free rub that you like will do. I go heavy on the black pepper with small equal amounts of the rest.
Excellent post.
Could not read the second link. Every 20 seconds, something would cause the text to jump down about one-third of the page.
I was the biggest proponent of resting. Now, I don't rest steaks at all. I still rest brisket and pulled pork, and roasts, but not steaks.
