I put my 8lb roast in at 230pm ET at 250*. Shooting for 6-630 dinner. We will see what wins: timing or the meat.
It’s just the eye and spinalis so I’m hoping it doesn’t take too long. I’m thinking ~3 hours to get to 125*, a few minutes for a sear over charcoal, and 30 minute rest takes me to 615 ET.
Saw something on tick tock where they put the rib bones on top of the prime rib roast to protect overdoing the outer edge. I tried that this time, we'll see what happens. I think I should be close to being on time, my meter app predicted finishing time has already dropped by almost 2 hours.
Turned out good last night, although the reverse sear didn't char like I'd hoped. Will reverse search on direct heat next time.
Take a plumbers torch to it before cooking. You don’t sear with it. Just run it over it everything. https://thedeliciouslife.com/blowtorch-prime-rib-roast-recipe-from-ad-hoc-at-home-by-thomas-keller/
Got the grinder attachment for Xmas. Worked well on brisket trimmings that I had in the freezer. Meat was half defrosted and I put the grinder in the freezer for a half hour beforehand as well. Excited for burgers tonight on the blackstone.
Fresh coarse grind beef pushes burgers to the next level. Work it just enough for the patties to stay together.
Learning curve, to be certain. Portioned out six ounces patties, put them on the griddle and they looked great. Upon flipping, after carefully working the spatula under to release them, they started to separate when they hit the grill on the other side. The cheese slices melting helped them stay together but next time I think I'll need to work them a little more so that they'll stay together. I will say, they ate fantastically.
Took a brisket to work this week. Always funny because most Coloradans have never had halfway decent barbecue
I always bring bbq sauce in case some heathen wants some. Happy to say it usually goes mostly untouched. I brought Franklin’s bbq sauce and a Whole Foods KC sauce for the guy from Kansas City
Could not pass up this ribeye at the local butcher shop this morning. Was just supposed to grab some filets for NYE wellingtons
Got a 19lb prime brisket. I'd guess I'll trim ~4lb off and have a 15lber. What's the threads favorite methods these days? Hot and Fast? Slow and steady at 225 for a billion hours? Wrap at 160? Wrap in plastic wrap during rest for hours and hours with some tallow? Yoder Pellet smoker if that matters.
I do it overnight low and slow on my traeger. set smoker to 200 and put it on in the evening. wake up and turn up heat to 250. wrap at 170. pull at probe tender. let sit on counter for 45-60 min to stop the cook then put in my oven on hold (roughly 160) for a few hours to rest this is the Meat Church overnight brisket method: actually got a brisket myself for enjoyment on Wednesday
Hot and fast - never esp on pellet. Have to be careful with pellets because they are essentially convection ovens that can easily dry out briskets on long cooks. I would do the low/max smoke setting at 180-200 depending on the Yoder settings for 6-8 hrs until you get the color and bark you want, spritzing every 30 mins with some diluted apple juice beginning at hour 3. Make sure to have water pan in with the meat. Then wrap in butcher paper or foil depending on personal preference and timing; if you use foil, trim a bit more of the fat cap off, if you use butcher paper a little less. I like to put a few spoonfuls of wagyu beef tallow into the wrap that I got off Amazon. Once you wrap, kick temp up to 250 and ride that until it’s roughly 200-203 internal and passes toothpick test. For seasoning, I keep it simple with 2 parts 16 mesh black pepper to 1 part kosher salt, no binder or injection. However if you want to inject for a pellet smoke I wouldn’t fault you a bit. After meat is up to temp, let it cool for 10 mins or so then put into a cooler wrapped for minimum 1 hr, then unwrap on the cutting board and put loose foil over for 1 hr to let bark reset.
Just googled hot and fast brisket and the first result with the most reviews, the guy literally cuts the fat cap completely off. I’m shook. I don’t think I can go further down that rabbit hole. To each their own
Maybe I sucked at cooking brisket and cooking primes in the past covered up for short coming and that’s why they always tasted so good, but cooked my first choice and it was the worst brisket I’ve ever cooked in my life. Even my first ever brisket cook was miles better than this. Guess I need to just go back to my crutch of prime brisket in the future.
Needed about 14hrs to get to ~160 and set up the bark, smoking at 200. Wrapped and set to 250 to finish up. Hoping it is done by ~12 so it can rest for 2-3 hrs Made a metric fuck ton of beef tallow from the scraps. Anyone use this for much else besides cooking?
Bark was okay, but possibly the best juicy meats I've ever smoked. Uncovered at 200 for 14hrs then wrapped for 4.5 at 250
It was a big fella. 19.xxlb before trimming. Set a pellet grill at 200 and walk away for 12hrs was nice
I like this method because it's consistent and easy I put it on during the 3rd qtr last night. Spritz'd in the 4th and went to bed. Woke up at 3am and checked on it and spritz'd and went back to bed. Go up and ready and checked at 7am going strong. Wrapped at 845am and turned it to 250. Started checking tenderness around 1045am and eventually pulled at a little after 11. Left on counter til noon then into the warmer until 3pm My only regret is the extra tallow I poured on before going in the warmer fucked up the bark. But the meat was fantastic
I made about a half gallon of tallow and based it in it a few times. Had the drippings/fat under it during the smoke
Got some baby back ribs going on the smoke. My buddy gave them to me from Costco and they had a ton of fat on the bone side. Never bought ribs from there so guessing that’s normal for Costco.