Sub-Zero A packer cut contains both muscles: the flat (leaner, larger) and the point (thicker and fattier, sits on top of the flat.) The point is the source of a lot of flavor, and most importantly where you get your burnt ends. Typically a bigass flat is great for braising. Just give it a shot. It’s probably still going to be delicious.
I regularly get just flats from Sam's. I'd say a packer is actually easier to smoke. Really gotta be able to hold 225* with these to make sure it both gets enough smoke time and not dry out. Otherwise, it's business as usual with waaaaaaay less time.
How much less time? I was thinking I’d have to start this at midnight but with the less fat...not sure how long of a process it looking at.
been seeing it pop up more and more on bbq igs that i follow debating that or bacon wrapped beef tenderloin for christmas dinner
Having some family in town next week, so going to take the opportunity to play around a bit with some ribs. Planning on smoking three racks: No wrap Butcher paper Foil Do ribs need to be wrapped? No Will they taste a difference? No Am I doing this for my own entertainment? 100%
Yep I kept seeing it on ig follows as well and it blew me away. Went to this local Brazilian market and picked up 3lbs at $7/lb and it was incredible.
For those that have smoked this Picanha cut, are you removing the fat cap? Searing it? I’m reading it doesn’t render down and that the silver skin underneath it is really tough.
I've found the bark is a little mushier but the meat is a little more tender. Too long with the wrap and you lose that good pull off the bone and it's not meaty enough for my taste
That's a pretty common term and he recommends wrapping for competitions but due to time constraints won't do it at his restaurant. Also, the fuck does he know anyway?
Oh. His secret is a custom warmer. The solution: Don't serve the barbecue fresh from the smoker or grill. "All cooked meat benefits from holding," says Savell. "Obviously, the larger the cut, the longer the holding period." Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. "When the meat is cut [after resting], the moisture does not rush out," Savell says, "and will remain somewhat bound back to the proteins, resulting in the product we all desire." THE SALT The Past Is Where It's At For The Future Of Barbecue Celebrated Austin pitman Aaron Franklin — he of the recent James Beard Award for Best Chef: Southwest, PBS show and cookbook — says holding is crucial. "Resting a brisket for a long time is really important," he told an audience in January at Camp Brisket, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit. Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls "halo heat," a form of gentle warming through uniform radiant heat. But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. "Barbecue is such a variable," he tells The Salt. "You're trying to regulate every aspect, including how quickly it's going to cool down."
Spoiler Spoiler I’d be if you fucks could bring that heat and humidity down a bit. Give me Colorado climate and Texas life.
Anyone got any recommendations on how to season and cook a tri tip? Preferred seasonings or sauces? Having never cooked one before, I just bought 2 for a Friendsgiving tomorrow night. Was thinking I'd cook them indirect at 250 until about ~115, then sear directly at 500. Internet shows that chimichurri, blue cheese/butter sauce look good, but was wondering if anyone had any strong opinions on how to do it best.
We haven't in the past, it's been too gamey for us. This is from meat sheep instead of wool sheep, which most of the store bought is, so it barely has any of that flavor to it.
Same. I've had it at a brzailian steakhouse as well as another spot that had lamb burger. Didn't like it at all. Had it somewhere else and I loved it.
Short rib yesterday. Was hungry/drunk/hungover/tired when they finished so didn’t get great pictures. Did 2 hours at 250, then 1 hour wrapped at 250 in a marinade. Marinade took away from it IMO
Santa Maria tri tips today. Didn’t trim the fat on one, but I did on the other. Next time I’ll trim the fat.
Nice cook on those tri tips. Need to work on your slicing technique. Pretty important to section out and slice against the grain for best presentation.
Thanks. Cook was at my house but then I went to a friend’s to cut and eat. I will be the first to acknowledge that I need to improve my knife skills, but cutting two slices of meat each with 2 different grain directions in low lighting with a dull knife wasn’t easy. Live and learn not to cook at some folks’ house
I am doing a rib roast for the first time this week. Any pointers are welcome. My plan: -rub with salt and pepper and let sit in fridge for 24hrs. -put on smoker at 225* until it hits 130 -let rest 45 min -back on smoker at 450* for 10min to sear
I’d let it rest longer, usually a few hours, but that’s just kind of my routine with everything. Not sure what kind of timeline you’re operating against.
It's an 8lb roast. How long would you normally aim for resting...1.5hrs or longer? I appreciate the help.
I don’t have any scientific guideline, but I usually try to let it go at least an hour, most of the time shooting for 2-3. I’ve even done them overnight when plans went to shit and just left it wrapped overnight. Seared the next morning and it was fantastic. Started doing it this way just for more time. I do honestly think the meat comes out more tender for the larger cuts. Steak is obviously just steak, rest 5-10 and devour.
I rest for at least 30 minutes and have gone up to 2 hours, but don't see a need for over 30 minutes. Expect 3-4 hours to get to your temp on the smoker.