What I learned about brisket, and my smoker, this weekend

[clark123456]

I broke my rule and opened the door  and turned it over to put the fat cap on top for the rest of the time.  I wanted to get a look at the color...it isn't black like last time...more of a pretty red color.  It had about the flex as the last one.  It's cooking really quick this time, which concerns me, but I'll continue it to 203*.

- Torg

[clark123456]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

[tcdawg]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

You rest it 2.5 hours?  20 minutes is enough. But you can much longer if it's wrapped up and in a cooler.

[clark123456]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

You rest it 2.5 hours?  20 minutes is enough. But you can much longer if it's wrapped up and in a cooler.

ok, this highlights what I was about to post as a new thread, but since it's here, let's get it underway.

I've been calling it resting, which is incorrect...it's holding.  I hold it in a cooler after I've wrapped it in foil.  I place a towel below it and above it during the holding period.

The topic of resting has had some research done, which is in this thread, but which is not dedicated to just low and slow bbq as it mainly focuses on higher heat, lower meat temp cooking:  http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

The thing, out of all of that text, that caught my eye, stomach, and *heart* was the ribeye vertical of various dry aged beef durations!  Man, I would love to do a ribeye vertical at a great steak joint!  I used to have a "before I die" desire for pressed duck at Daniel NYC, but now I think it would be a ribeye vertical!

- Torg

[tcdawg]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

You rest it 2.5 hours?  20 minutes is enough. But you can much longer if it's wrapped up and in a cooler.

ok, this highlights what I was about to post as a new thread, but since it's here, let's get it underway.

I've been calling it resting, which is incorrect...it's holding.  I hold it in a cooler after I've wrapped it in foil.  I place a towel below it and above it during the holding period.

The topic of resting has had some research done, which is in this thread, but which is not dedicated to just low and slow bbq as it mainly focuses on higher heat, lower meat temp cooking:  http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html



- Torg

I learned a lot in that article. Great post

[tcdawg]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

How did it come out?

[clark123456]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

How did it come out?

I think it's pretty good.  Initially I thought it was as moist as the last one I did, but I think it's a bit drier.  I ate a good bit of it and didn't use any sauce...it tastes great and is moist enough to not need sauce.  I avoid using sauce if possible. The fat rendered very well.

Kell skipped dinner, except for black eyed peas, cornbread, and collard greens (gotta eat those things), so I won't get the critical review results for a while. 

- Torg

[tcdawg]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

How did it come out?

I think it's pretty good.  Initially I thought it was as moist as the last one I did, but I think it's a bit drier.  I ate a good bit of it and didn't use any sauce...it tastes great and is moist enough to not need sauce.  I avoid using sauce if possible. The fat rendered very well.

Kell skipped dinner, except for black eyed peas, cornbread, and collard greens (gotta eat those things), so I won't get the critical review results for a while. 

- Torg

"Skip" dinner.

I don't understand

[clark123456]

Done..except the wait for the rest.  2.5 hours to find out it is a total disaster or a the most beautiful brisket ever.

- Torg

How did it come out?

I think it's pretty good.  Initially I thought it was as moist as the last one I did, but I think it's a bit drier.  I ate a good bit of it and didn't use any sauce...it tastes great and is moist enough to not need sauce.  I avoid using sauce if possible. The fat rendered very well.

Kell skipped dinner, except for black eyed peas, cornbread, and collard greens (gotta eat those things), so I won't get the critical review results for a while. 

- Torg

"Skip" dinner.

I don't understand

me either...I also don't understand people who "forget to eat".  WTF...how do you forget to eat?  Never happened to me...ever, but I work with a guy who forgets to eat.  Yep, he weighs about 150 and is 6'1".

- Torg