***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. devine

    devine hi, I am user devine
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    With a sous vide Tell me how to re heat this brisket
     
  2. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    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.
     
  3. Willpépé

    Willpépé Miles of D.
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    Arsenal



    Used meat church Fajita rub, really good. Every one of their rubs has been money.
     
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  4. Willpépé

    Willpépé Miles of D.
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    Arsenal

    I do like 130 for 15-20 minutes. Longer if I have a lot of meat in there.
     
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  5. jbr

    jbr Well-Known Member
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    145* for about 90 minutes for large chunks.

    The point will reheat nicely. The flat will be edible but dry.
     
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  6. Willpépé

    Willpépé Miles of D.
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    I think that’s way too hot and long to reheat anything.
     
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  7. devine

    devine hi, I am user devine
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    Then after it’s to temp what? Just slice and eat?
     
  8. Willpépé

    Willpépé Miles of D.
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    Arsenal

    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.
     
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  9. jbr

    jbr Well-Known Member
    Donor TMB OG

    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.
     
  10. Willpépé

    Willpépé Miles of D.
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    Arsenal

    Makes much more sense frozen.
     
  11. devine

    devine hi, I am user devine
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    I put it in the fridge foil wrapped
     
  12. The Fuck Lion

    The Fuck Lion Well-Known Member
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    Get some hash browns and onion and a pepper and throw the flat (in small chunks) in a hash IMO
     
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  13. Hoss Bonaventure

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    Hell, I’d eat that shit cold because I’m basic af
     
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  14. undrtow

    undrtow learn to swim
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    Tiger Woods

    I reheated some brisket from Lewis' my wife brought back from Charleston last week. 140 for 45ish minutes. Turned out excellent
     
  15. Willpépé

    Willpépé Miles of D.
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    Arsenal

    My favorite it just get skillet hot enough for eggs, throw it on for a minute or two, add egg, eat.
     
  16. Old_Gregg

    Old_Gregg Well-Known Member
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    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.
     
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  17. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Team Yoder

    They are expensive tho
     
  18. Mr Mortisay

    Mr Mortisay Well-Known Member
    Arkansas RazorbacksTiger Woods

    I always use the crock pot to reheat brisket and it works great. Add a little bit of beef stock or bbq sauce
     
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  19. TimJimothy

    TimJimothy Well-Known Member
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    Fellas I'm afraid that I fed you all some fake news. :(
     
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  20. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I reheated Franklin brisket in a paper cup with a hair dryer. It was still delicious. AMA.
     
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  21. cal

    cal BOATS
    TMB OG
    Texas LonghornsLos Angeles KingsLos Angeles Angels of AnaheimSneakers

    brand hair dryer?
     
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  22. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Conair hotel style.
     
  23. The King of Burgers

    The King of Burgers No your blueness.
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    Looking tasty.
     
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  24. bigred77

    bigred77 Well-Known Member
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    I'd wait a bit longer before wrapping
     
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  25. laxjoe

    laxjoe Well-Known Member
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    Dog does not care it has not yet been cooked. That one is ready to pounce and eat that whole thing
     
  26. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Sam's Club find today.

    [​IMG]

    [​IMG]

    Perfect for game 2 dinner. Gonna microwave on high for 45 minutes and then slather it in Sweet Baby Rays. :dblnick:
     
  27. Owsley

    Owsley My friends call me Bear
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesAtlanta UnitedTottenham HotspurGrateful Dead

    Smoking a lamb shoulder tomorrow. Very excited.
     
  28. jbr

    jbr Well-Known Member
    Donor TMB OG

    I’m trying to figure out why the barcode is blurred out.
     
  29. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    You've never heard of being "backtraced"?
     
  30. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

    Doing it like pulled pork or leg of lamb? Did my last one like pulled pork and it turned out excellent.
     
  31. Owsley

    Owsley My friends call me Bear
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    Pulled for sure. Any tips?
     
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  32. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

    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

    Rub with

    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
    Salt
    Pepper

    Remove when probe soft or bones pull out, between 195 - 203 F.

    Rest for 30+ minutes, preferably over 1 hr
     
  33. Owsley

    Owsley My friends call me Bear
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    Was planning on using cherry. What did you do?
     
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  34. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

    Don't remember. Probably some mix of cherry, oak, and/or hickory.
     
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  35. bigred77

    bigred77 Well-Known Member
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    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
     
  36. devine

    devine hi, I am user devine
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    That’s cool. How many of you are involved with making the briskets?
     
  37. Willpépé

    Willpépé Miles of D.
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    Arsenal

    They eat raw food so whenever I trim up anything they get some.
     
  38. Willpépé

    Willpépé Miles of D.
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    Arsenal

    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.
     
  39. billdozer

    billdozer Well-Known Member
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    Clemson TigersCarolina Panthers

    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.
     
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  40. bigred77

    bigred77 Well-Known Member
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    3 of us really
    Probably 10 more will have stopped by at some point and will tell people how they helped
     
    #23792 bigred77, Oct 2, 2020
    Last edited: Oct 2, 2020
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  41. Ray McKigney

    Ray McKigney Feel my ubiquity
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    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.
     
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  42. Owsley

    Owsley My friends call me Bear
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesAtlanta UnitedTottenham HotspurGrateful Dead

    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?
     
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  43. Ray McKigney

    Ray McKigney Feel my ubiquity
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    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.
     
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  44. Owsley

    Owsley My friends call me Bear
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    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.
     
  45. Ray McKigney

    Ray McKigney Feel my ubiquity
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    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.
     
  46. Owsley

    Owsley My friends call me Bear
    Donor TMB OG
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    Yeah, it’s pretty awesome.
     
  47. Ray McKigney

    Ray McKigney Feel my ubiquity
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    what do you use?
     
  48. Owsley

    Owsley My friends call me Bear
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesAtlanta UnitedTottenham HotspurGrateful Dead

    My buddy with the RecTec gave me his BGE after getting that. Prior I was smoking on a Weber kettle.