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

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

  1. fish

    fish Impossible, Germany
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    Was it prime?
     
  2. bigred77

    bigred77 Well-Known Member
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    :lol

    I was gunna say that's only a good texas price if it's prime
     
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  3. a.tramp

    a.tramp Insubordinate and churlish
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    Come on guys, let them think they have an occasional victory.
     
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  4. laxjoe

    laxjoe Well-Known Member
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    Where?
     
  5. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Choice :(

    Martin's.
     
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  6. laxjoe

    laxjoe Well-Known Member
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    Ah ok. Yeah love Martin’s for certain things (picked up this ribeye from there)
    34467341-B939-4661-9057-83CC2464C58E.jpeg
    not for ribs or brisket though. Had a bad experience with both from there so f them
     
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  7. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Unfortunately it's really my only meat source unless I come over to SB.
     
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  8. BrickTamland

    BrickTamland You're not Ron...
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    I love this setup. Can’t wait to do a brisket next weekend I’m off :ohgosh:

    3CC452C9-F6A6-4911-8DB6-A7F11A810B9B.jpeg
     
  9. laxjoe

    laxjoe Well-Known Member
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    It’s great for sure and in this area, 2.99 for brisket is a good deal. I remember laughing when one of the local meat markets said they could get me brisket for 5.99/lb like it was amazing
     
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  10. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Make sure you double wrap it
     
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  11. Arliden

    Arliden Well-Known Member

    Cooked my brisket this weekend and this is the conclusion I came to as well on my dads Traeger. At 250 it would have swings from 215 to 265, even came out to it being roughly 280 at one point and I have no idea what caused that spike.

    Put it on at 2:45am didn’t take any 1:50am seasoning shots but in retrospect I should have.
    At about 4.5 hours
    CA2B93F8-2546-4434-8C91-479ED7650237.jpeg

    At about 8 hours
    C27DAC6A-672B-4A63-BC81-76B8C672A099.jpeg

    “250” for 8 or so hours till 170 or so then wrapped and turned it up to 280 till about 12:30. Pulled and let rest then set in a cooler with towels till 3:30.

    Disappointed in how it turned out, was almost more mushy and corn beefy than I hoped, I’ve never had brisket in my life so I don’t know the end goal I’m shooting for but definitely didn’t feel like that. Not sure the misstep I made along the way, open to critiques.

    C4B9DCBD-8150-4BC3-8CD7-A60FB50F038A.jpeg

    Taken an hour or so after cut, felt like the beef was maybe a little too fatty.
     
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  12. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I made sure the vacuum pack was good, then I cling wrapped it, then I butcher papered it, then I vacuum packed it again.

    I hope it'll be ok to Saturday.
     
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  13. laxjoe

    laxjoe Well-Known Member
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    Speaking of, tomorrow is the big day for that brisket. I forget who posted about it though...
     
  14. BrickTamland

    BrickTamland You're not Ron...
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    :russ:
     
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  15. Arliden

    Arliden Well-Known Member

    Never been to Texas, and till I have I cant claim what I've had out here as quality brisket.

    Edit* to be fair my original comment deserved an asterisk as I've had brisket but never in a place I thought would cook a great brisket, or in a dish where you cant truly judge the meat straight up like brisket tacos

    Also I had a bachelor party in Austin scheduled for April 2020 so I've tried to get some good brisket but the world conspired against me.

    Edit to the edit I've had a lot of Red wine today so pardon.
     
  16. infected donkey

    infected donkey Arkansas Razorbacks
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    Where is "out here"
     
  17. Arliden

    Arliden Well-Known Member

    California.
     
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  18. cal

    cal BOATS
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    what part?
     
  19. Arliden

    Arliden Well-Known Member

    Northern and SLO county.
     
  20. Arliden

    Arliden Well-Known Member

    Tri tip over live coastal oak is more our thing, not brisket.
     
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  21. bigred77

    bigred77 Well-Known Member
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    To start with did you trim it at all?

    Also your timeline doesn't make sense.
    You cooked at 250 for 8 hours then tell us you wrapped it and raised the temp and cooked until 30 minutes after noon.....

    What time was it when you wrapped it?
    Why did you raise the cooking temp?
    What did you wrap it in?
    Did you take internal meat temps after the 170?

    Shooting from the pics, you were looking good at 8 hours
    But the final slice looks like the fat didn't render all that well, so I'm guessing you never got out of the stall
     
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  22. infected donkey

    infected donkey Arkansas Razorbacks
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    Yea, looking by pics you didn't get though the stall, not much shrinkage between the 4/8 hr pics. Once you get through the stall that meat starts to shrink up a noticeable amount.
     
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  23. Popovio

    Popovio The poster formerly known as "MouseCop"
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    I need more Santa Maria style bbq in my life.
     
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  24. bryix

    bryix to have ambition is my ambition
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    TL;DW - beef tallow



    Thoughts?
     
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  25. Willpépé

    Willpépé Miles of D.
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    Makes sense. I'd be interested in what temp he rests the briskets in for 11 hours.
     
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  26. bryix

    bryix to have ambition is my ambition
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    apparently he has some sort of steam oven, which helps maintain temp
     
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  27. Willpépé

    Willpépé Miles of D.
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    Right makes sense, I’d assume humidity is as important as temp.
     
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  28. bigred77

    bigred77 Well-Known Member
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    Lol
     
  29. BrickTamland

    BrickTamland You're not Ron...
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    "What I THINK is Aaron Franklin's secret."
     
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  30. bryix

    bryix to have ambition is my ambition
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    that name ain't gonna drive views
     
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  31. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Yeah, he’s got a wall of what I would call warming boxes. They pull out cuts as needed, it’s cool.
     
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  32. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    i imagine he uses combi style ovens, very popular in higher end restaurants especially
     
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  33. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Quick image search all but confirms this.
     
  34. fish

    fish Impossible, Germany
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    He's holding finished briskets up to 11 hours? I'm curious about the temps, too.
     
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  35. Arliden

    Arliden Well-Known Member

    I just bolded in the answers to your questions.
     
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  36. fish

    fish Impossible, Germany
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    This is a pic of my point from a brisket I did in January. I also followed the Masterclass technique with really good results.

    [​IMG]
     
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  37. Arliden

    Arliden Well-Known Member

    So was my Brisket just extremely fatty? I get rendering fat but I don’t feel like that thick of fat is getting rendered out.
     
  38. Arliden

    Arliden Well-Known Member

    Also your meat held together really nicely, looks like beef. Mine felt more like it wanted to shred like pulled pork.
     
  39. fish

    fish Impossible, Germany
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    Where did you get your cut? Prime or choice? It's quite possible it was just a weird one. It happens.

    Give it another go when you're ready and you'll likely have a much better turnout.
     
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  40. Arliden

    Arliden Well-Known Member

    Prime from Costco. If I happen across one again I’ll give it a whirl one day.
     
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  41. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Yeah, guessing it was slightly overdone and just a bad piece of meat. I've had bad pieces several times on different cuts in the past, simply no way of knowing.
     
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  42. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    if he's doing 100% hydration at like ~145 it'll hold but if he's really going 11 hours you'd have to be seeing some limits to texture holding on you'd think

    maybe not though, since you can sous vide a chuck roast for like 48 hours at 130 and it's still got great texture
     
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  43. Joe Withabee

    Joe Withabee PS I have sifulus
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    You’re supposed to remove the deckle, which is that big chunk of hard fat where the flat and point meet. I think that was your issue.
     
  44. bigred77

    bigred77 Well-Known Member
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    I dont know about the ramping the temp up to push through the stall
    It's been a while since I did that. And I dont remember ever having favorable results when trying that

    I am 100% convinced that Aaron is full of shit about 50% of the time when he tells people how he cooks his briskets
    He never lists all the same things/steps

    What?
    No
     
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  45. Joe Withabee

    Joe Withabee PS I have sifulus
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    Not all of the fat, dummy
     
  46. bigred77

    bigred77 Well-Known Member
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    Where did you take your probe temps from?

    Thickest part of the meat is the only place you should be shooting for
     
  47. bigred77

    bigred77 Well-Known Member
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    Wat?
     
  48. fish

    fish Impossible, Germany
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    Agreed. But what he did put out in the masterclass worked for me.
     
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  49. Arliden

    Arliden Well-Known Member

    I did from the side in the middle at the thickest part.

    How do you usually go about cooking your brisket?
     
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