Here is the Pastrami Recipe I use. I usually use a whole brisket, flat and point, and let it cure at least 2 weeks. It can be separated into the two parts for ease of smoking. should not bypass the wrapping/cooler resting steps, makes a HUGE difference. https://barbecuebible.com/recipe/home-smoked-pastrami/
Does anyone have the Ultra Q? Is the IOS /android app new? I know at one point people were complaining with the cyber q that the wifi features were a pain in the ass to set up. Sounds like it is easier now? I think the Ultra Q is cheaper than the cyber q too. https://bbqguru.com/info/UltraQ
I've tried everything, 3-2-1, 2-2-1, straight through, grill finish, etc. My best luck has been straight through. I just can never get the texture where I want. I can get to fall off the bone but I can never get that perfect clean bite.
Listen I fuck up constantly but the only issue I ever had with ribs was as a result of the rub or sauce I used. I sit 220-250 and go 3-2-1, applying sauce around the last 30 or so. Also read all sorts of shit regarding the wrap and adding liquid, IMO all that’s bullshit, just wrap them plain. Summary for me. 3-2-1. Good rub, wrap plain, no sauce over 30 minutes to go. Gives me the consistency I like every time. Regarding temp, I fluctuate a bit more and wouldn’t be afraid of going a bit higher than 230. I would also be interested in your grate temp vs your dome temp but I don’t suspect that is the issue if I had to guess. Fairly forgiving.
Where can a brother buy a brisket online? Maybe one that isn't $150 Trying to avoid covid19 and want to smoke some beef. Normally go to a farmer market and I'm a little scared how germy thst place will be
I'm gunna recommend dropping the 3,2,1 and such and cooking to visual doneness I personally think pork ribs only need about 4 hours on a good smoker If you must wrap, do it at 2 hours and unwrap at 3 then glaze after that Doneness should be dead by the bone pull, imo
Going to buy a few briskets tomorrow, wife gave me the green light to buy all the meats and "whatever else you randomly buy that I disapprove of."
Got a 6 pound brisket flat for the big green egg this weekend. Im a brisket noob, give me smoking recommendations.
I also will be ruining some perfectly good beef this weekend. Figured no better time than now to learn brisket, so 16lb packer from Costco is sitting in the fridge ready for tomorrow afternoon.
As I’ve mentioned, I’ve cooked a sum total of zero briskets. Since you’ve got just a flat, I’d imagine you’ll want to wrap with foil to retain as much moisture as possible (since you don’t have the fattier point muscle.) My plan is: lump charcoal and post oak, 250deg water tray minimal trimming simple salt and pepper rub wrap with paper at 150deg pull it off and rest at 203deg post meat/feet pics when appropriate (always appropriate)
Just trim fat so it is uniform thickness. Fat towards the heat. Get a whole brisket. don’t go by temp go by feel. wrap when the bark looks established. Pull and rest when a probe goes in like butter. Not just tender. Like butter. rest as long as you can take it. watch franklin on YouTube
Going to throw a butt on and drink copious amounts of beer tonight. Not wrapping FWIW. Don’t have butcher paper and find aluminum foil kills the smoke flavor we work so hard to get. Just going to power right through that stall
Hands down best butt I’ve ever done. Sauce was the perfect compliment to the meat. For sauce: Did something very similar to Aaron Franklins vinegar, but added butter, sriracha, fresh garlic, and some Heinz 57 b/c I ran out of ketchup. For butt rub, did the following: 3 1/2 Tbs szeged steak rub (coarse salt) 3 tbs pepper 2 tbs chili powder 2 1/2 tbs sweet paprika 1 1/2 tbs garlic powder 1/2 tbs cumin 1 1/2tbs turbinado sugar Pinch of oak smoked salt wrapped it at 170 and kept it on till 195. Rested in a warm yeti for about an hour
braved sams today and was able to get a butt and some thighs lotta beer and mutombo fingers at my neighbors wanting some #socialdistancing
How do you get your Acorn to hold a steady temp? Mines great for searing but it’s impossible to hold steady at 250