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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
With a sous vide Tell me how to re heat this brisket
the Camp Chef with the Sidekick does this. It’s a pellet grill with a propane grill on the side. That’s what I have.
Used meat church Fajita rub, really good. Every one of their rubs has been money.
I do like 130 for 15-20 minutes. Longer if I have a lot of meat in there.
145* for about 90 minutes for large chunks.
The point will reheat nicely. The flat will be edible but dry.
I think that’s way too hot and long to reheat anything.
Then after it’s to temp what? Just slice and eat?
Just pray for WVU and eat. Also to clarify I just slice off what I want to eat. I don’t put in 9 pounds of flat and point to eat 10 ounces.
I generally only reheat non sliced frozen brisket. You’re right, it’s too long for refrigerated brisket.
I do 140* for all reheating just to be safe.
Makes much more sense frozen.
I put it in the fridge foil wrapped
Get some hash browns and onion and a pepper and throw the flat (in small chunks) in a hash IMO
Hell, I’d eat that shit cold because I’m basic af
I reheated some brisket from Lewis' my wife brought back from Charleston last week. 140 for 45ish minutes. Turned out excellent
My favorite it just get skillet hot enough for eggs, throw it on for a minute or two, add egg, eat.
Another option is the Masterbuilt gravity series. It is charcoal but is just as simple and easy as a pellet grill. It can easily go above 700 degrees as well.
They are expensive tho
I always use the crock pot to reheat brisket and it works great. Add a little bit of beef stock or bbq sauce
Fellas I'm afraid that I fed you all some fake news. :(
I reheated Franklin brisket in a paper cup with a hair dryer. It was still delicious. AMA.
brand hair dryer?
Conair hotel style.
I'd wait a bit longer before wrapping
Dog does not care it has not yet been cooked. That one is ready to pounce and eat that whole thing
Sam's Club find today.
Perfect for game 2 dinner. Gonna microwave on high for 45 minutes and then slather it in Sweet Baby Rays.
Smoking a lamb shoulder tomorrow. Very excited.
I’m trying to figure out why the barcode is blurred out.
You've never heard of being "backtraced"?
Doing it like pulled pork or leg of lamb? Did my last one like pulled pork and it turned out excellent.
Pulled for sure. Any tips?
Here's what I did.
Trim off as much fat as possible (doesn’t render as well as beef or pork)
Rub with ½ tsp of salt per pound the day before
2 tablespoons minced garlic
1 tablespoons oregano
1.5 tablespoons black pepper
1 tablespoon crushed bay leaf
1 tablespoon basil
1 tablespoon turbinado sugar
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon sage
1 tablespoon parsley
Smoke at 225-250 F for 6-8 hours (1st time took 10 hours though). After 2 hours, mop with the below every hour
1/2 cup Worcestershire sauce
1/2 cup tomato sauce
1/2 cup water
1.5 tablespoons lemon juice
2.5 tablespoons dark brown sugar (or turbinado)
1 tablespoon butter
½ teaspoon cayenne
Remove when probe soft or bones pull out, between 195 - 203 F.
Rest for 30+ minutes, preferably over 1 hr
Was planning on using cherry. What did you do?
Don't remember. Probably some mix of cherry, oak, and/or hickory.
Doing 10 briskets on mine (the war wagon) and 7 on BIL's pit starting tomorrow evening for a benefit deal on Saturday
Gunna start trimming the briskets about noon tomorrow
Selling bbq plates curbside and serving lunch to the teams in the benefit golf tournament.
Luckily all we gotta do is cook and slice, others are handling the actual serving and sides
That’s cool. How many of you are involved with making the briskets?
They eat raw food so whenever I trim up anything they get some.
God damn I think lamb is my favorite and I never had any indication you could make it pulled. My family doesn’t share my taste but I always make it medium rare. billdozer is there a reason you wouldn’t wrap it? I’m also thinking PSB style would be worth a shot as well.
No reason other than I was basting it. This was how mine turned out. For a PSB style, you'd just have to deal with the bones unlike a chuck.
3 of us really
Probably 10 more will have stopped by at some point and will tell people how they helped
Ordered a Kamado Joe 2 from amazon the other week and was just informed they couldn’t complete my order and are refunding my money.
Is this a sign that I erred in my decision to purchase the Joe? Should I go BGE or a pellet? I have no prior smoking experience, so I’m thinking this is the universe correcting a poor decision.
What’s your budget and what are you most interested in using it for? Do you like a more hands on approach or do you want something you can set and forget temp wise?
no real budget, although I don’t particularly want to spend significantly more than the cost of the Joe.
I think your second question is the main consideration here. Ultimately, I want the food to be delicious and I don’t want to sacrifice end product taste for convenience. However, if the pellet smokers produce delicious meats, and I don’t have to keep constant watch over it like I assume I would on a Joe/BGE, then maybe I should give more thought to a pellet.
My buddy has a RecTec and it’s fucking awesome. I haven’t had any experience with other pellet smokers, but the brisket and short rib he’s done on it are as good as I’ve ever had. I enjoy the “babysitting” aspect of the BGE because it gives me an excuse to start drinking early and whatnot, but I also don’t have kids and have plenty of time on my hands. The one downside to the pellet smokers is not being able to get sear temps (600+) but with sear plates my buddy can get his RecTec to 550ish.
In my head, the babysitting thing was a plus, in that it also gave me an excuse to sit outside on the new patio, drink and watch sports.
Yeah, it’s pretty awesome.
what do you use?
My buddy with the RecTec gave me his BGE after getting that. Prior I was smoking on a Weber kettle.