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Author Topic: Christmas 2016 Grillin  (Read 1833 times)

Offline DOUG

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Re: Christmas 2016 Grillin
« Reply #12 on: December 25, 2016, 06:55:46 PM »


Brisket was yummy.

Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.

Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.

 How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated.  I've done a great Select rated.  I've always found it cryopacked.


What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point.  Think of it as ribeye vs strip...with ribeye being the best

How do I prepare it?
Torg - get it to room temp.  Trim it to 1/4" fat.  Rub it (I currently use salt, pepper, and brown sugar.  About 1:1 on salt to pepper, and about 3:1 on sugar to salt).  I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.

How do I cook it?
Torg - low and slow until 203*F in the thick part. 


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Inline
Sounds great.  I wonder if you can buy just the good part at a meat market.
Low and slow like 225?

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Offline clark123456

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Re: Christmas 2016 Grillin
« Reply #13 on: December 25, 2016, 07:17:14 PM »


Brisket was yummy.

Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.

Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.

 How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated.  I've done a great Select rated.  I've always found it cryopacked.


What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point.  Think of it as ribeye vs strip...with ribeye being the best

How do I prepare it?
Torg - get it to room temp.  Trim it to 1/4" fat.  Rub it (I currently use salt, pepper, and brown sugar.  About 1:1 on salt to pepper, and about 3:1 on sugar to salt).  I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.

How do I cook it?
Torg - low and slow until 203*F in the thick part. 


Sent from my Pixel XL using Tapatalk

Inline
Sounds great.  I wonder if you can buy just the good part at a meat market.
Low and slow like 225?

Sent from my Pixel XL using Tapatalk
I'm pretty sure you can buy just the point at a butcher shop.

Yep, 225F
Clark
1998 TJ Sahara

Thanks, Dandelion!

Offline jd30005

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Re: Christmas 2016 Grillin
« Reply #14 on: December 25, 2016, 07:56:44 PM »
I got my last two briskets from Wilkes meat market. Choice grade. They always have a good selection but you pay a little more for it.
John
2000 TJ

Offline clark123456

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Re: Christmas 2016 Grillin
« Reply #15 on: December 25, 2016, 08:02:53 PM »
I got my last two briskets from Wilkes meat market. Choice grade. They always have a good selection but you pay a little more for it.
How much per pound?
Clark
1998 TJ Sahara

Thanks, Dandelion!

Offline jd30005

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Christmas 2016 Grillin
« Reply #16 on: December 25, 2016, 08:14:24 PM »
I think I paid around $6 per pound for this one.  Worth every penny.
« Last Edit: December 25, 2016, 08:14:43 PM by jd30005 »
John
2000 TJ

 

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