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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Was it prime?
I was gunna say that's only a good texas price if it's prime
Come on guys, let them think they have an occasional victory.
Ah ok. Yeah love Martin’s for certain things (picked up this ribeye from there)
not for ribs or brisket though. Had a bad experience with both from there so f them
Unfortunately it's really my only meat source unless I come over to SB.
I love this setup. Can’t wait to do a brisket next weekend I’m off
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
Make sure you double wrap it
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
At about 8 hours
“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.
Taken an hour or so after cut, felt like the beef was maybe a little too fatty.
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.
Speaking of, tomorrow is the big day for that brisket. I forget who posted about it though...
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.
Where is "out here"
Northern and SLO county.
Tri tip over live coastal oak is more our thing, not brisket.
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
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.
I need more Santa Maria style bbq in my life.
TL;DW - beef tallow
Makes sense. I'd be interested in what temp he rests the briskets in for 11 hours.
apparently he has some sort of steam oven, which helps maintain temp
Right makes sense, I’d assume humidity is as important as temp.
"What I THINK is Aaron Franklin's secret."
that name ain't gonna drive views
Yeah, he’s got a wall of what I would call warming boxes. They pull out cuts as needed, it’s cool.
i imagine he uses combi style ovens, very popular in higher end restaurants especially
Quick image search all but confirms this.
He's holding finished briskets up to 11 hours? I'm curious about the temps, too.
I just bolded in the answers to your questions.
This is a pic of my point from a brisket I did in January. I also followed the Masterclass technique with really good results.
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.
Also your meat held together really nicely, looks like beef. Mine felt more like it wanted to shred like pulled pork.
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.
Prime from Costco. If I happen across one again I’ll give it a whirl one day.
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.
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
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.
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
Not all of the fat, dummy
Where did you take your probe temps from?
Thickest part of the meat is the only place you should be shooting for
Agreed. But what he did put out in the masterclass worked for me.
I did from the side in the middle at the thickest part.
How do you usually go about cooking your brisket?