I just learned of a new technique I am going to try on some brisket next week. Involves beef tallow.
Will you make it or buy it? There's some wagyu tallow for sale online.
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I just learned of a new technique I am going to try on some brisket next week. Involves beef tallow.
I'm going to put a pan under the brisket(s), and use the drippings from that.Will you make it or buy it? There's some wagyu tallow for sale online.
I'm going to put a pan under the brisket(s), and use the drippings from that.
Working but I will do some for a Longhorn game.I know where I'm headed for some awesome brisket this weekend!
Interesting. Most people on the barbecue forums. etc., say that, unless the wind is so crazy that your fire is out of control, you should leave the exhaust full open at all times. Control the fire through the firebox damper and/or door. Mine has no side door on the firebox. It does have a nice feature on the bottom, an ash dump. So, I can control airflow through the side damper and that ash dump.I watched some guy test temperature jumps and stability. The most effective way he said was to close the outflow on the chimney.
With the heat rising, a semi closed fire box just gets the air pulled in quicker.
I had always done a little bit of both, but he had the app that showed temps over the whole smoke each time.
Where is...oh wait...I do see a feint hint of a smoke ring in thereBrisket I smoked yesterday. New pit, still learning it. Temp got hot, around 350° an hour or so in. Hit the stall early at 5 hours. Internal temp hit 200° at 10 hours. 12 pound brisket. Had planned 12-14 hours if I could have kept the temp correct.
Still was tasty and pretty tender. Ended up resting 14 hours. Longer than planned. Had people coming at noon today, so I had to wait to slice it up. Not bad after that long of a rest in my warming drawer at about 140°. 8-12 hour rest will turn out a really good brisket.
Wasn't a failure, I would say, just not as I had planned. And keep my smoke ring out of this lol.Where is...oh wait...I do see a feint hint of a smoke ring in there
Best thing about smoking different meats is that even the failures still tend to be pretty damned tasty.
I’d be happy to taste test for youA couple of slices of the brisket I did yesterday.
It was pretty tasty.I’d be happy to taste test for you
How long did it rest before slicing?My tri tips were great when hot off the grill but tend to dry out within an 1-1/2 hours even when wrapped in foil. Still tender and tasty, just not as juicy. Kinda like my ex wife
It STILL needs a second opinion...It was pretty tasty.
I’m cheating
Got a Traegor
But damn it works great
So far I’ve done beef ribs and pulled pork, DEEE-Lish!
Got 1st of 3 tri tip roasts on now
Trying Salt Lick vs John Henry vs my own rub
how does the ring compare?
i use a wood chip masterbilt for my salmon and pastrami. the ring is not as pretty and thick on briskets for me.
I have req teq bull and bullseye pellet smokers/grills to use when I'm feeling lazy. In my opinion they dont do the same job as my offset smoker in developing the flavor and bark. However, it works perfectly when I don't want to stay up all night tending a fire. I put my meat on at about 10p then wake up and wrap at 5-6am.
If I'm smoking for my family I usually use the bullseye. If its a gathering of friends I always use the stick burner.
I think a smoke ring being an indicator of quality barbecue is a myth.
I may be wrong, but I think the cleaner the smoke, the less of a ring you may see. You will still have a very good smoke flavor, however.it definitely affects flavor (not overall quality). my dad makes one of my three favorite briskets. and i can always tell a flavor difference compared to his ring. but he's a fantastic smoker, so I notice his more than most.
I may be wrong, but I think the cleaner the smoke, the less of a ring you may see. You will still have a very good smoke flavor, however.
I think a smoke ring being an indicator of quality barbecue is a myth.
@mb227 since you gave me the WTF, I think this is true because I have seen brisket at Cousin's in Fort Worth and at ....shudder...Spring Creek, with nice smoke rings but flavorless and dry.I think a smoke ring being an indicator of quality barbecue is a myth.
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