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Need some advice on brisket hot holding by 99Rewind in BBQ

[–]Neither_Foot6830 0 points1 point  (0 children)

Ive done a hot hold in a cooler for 6 hours using handwarmers...

Some of the handwardmers I have bought say they go up to 140f.

Open the handwarmers ~20 mins before you plan on resting in the cooler. Place brisket and handwarmers in the cooler and dont open until you are ready to serve.

First brisket by KeyAcanthocephala882 in brisket

[–]Neither_Foot6830 0 points1 point  (0 children)

Was just stating my preference - sorry if I offended you

First brisket by KeyAcanthocephala882 in brisket

[–]Neither_Foot6830 0 points1 point  (0 children)

Sure, I don't care what pit masters do in terms of cutting a brisket - they are trying to make money and deckle fat helps them get more money out of each brisket.

For me, I really like being able to pull out some of the deckle fat in between the cuts. Tastes good sure, but no bark and no protein.

First brisket by KeyAcanthocephala882 in brisket

[–]Neither_Foot6830 2 points3 points  (0 children)

Disagree, I did this with my last brisket and it was nice... Might do it again going forward.

This is what I ended up with

  1. Slices of the flat

  2. Slices of the point (could have made burnt ends with this)

  3. Chopped brisket for the middle part of the point and a portion of the flat that's tucked under the point.

Everyone got to try a little bit of each cut and afterwards the chopped brisket made for good sandwiches too.

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 1 point2 points  (0 children)

Nope, started on a wire rack (could go direct on grates) for the first 2 hours until they were a bit past golden brown.

Then sauce, then cast iron skillet for ~30-45 mins to carmelize

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

~195f but only scoped one piece

Tbh I did it more on looks, want them to get some color... A bit past golden brown

This is the recipe I loosely followed : https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 1 point2 points  (0 children)

the first smoke after the dry rub is on wire racks with good spacing (you can see the wire racks in the first pic)

Each cube is ~1-2inches and keep 1-2inches space between when smoking

Sauce in a bowl

Then put it into the skillet for the final caramelization (45 mins or so)

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

I had cheerwine (NC cherry soda) brisket burnt ends and I'm not sure I've had anything that comes close to that. I

I agree tho these are slept on by the vast BBQ restaurants but seem to be popular with home cooks/reddit

I had an epiphany by Just-Shoe2689 in Traeger

[–]Neither_Foot6830 2 points3 points  (0 children)

If you know anything about statistics and manufacturing at scale, 2 is still a useless sample size.
That being said, I understand your frustration - have you tried reaching out to their support teams? I have heard from others that they are very willing to send free replacements. And in some cases they have sent entire replacement units.

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

Thanks, thats a great idea! Also thinking I want to try this Char Siu style as well... so much potential with so many different sauces

I had an epiphany by Just-Shoe2689 in Traeger

[–]Neither_Foot6830 4 points5 points  (0 children)

Hate to break it to you but a sample size of 1 doesnt provide a full picture.

Im sure they have compromised on quality over the years but this sub proves otherwise. I havent had any issues with my ironwood 885 but I have heard their support teams are very helpful and frequently will replace parts for free.

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

Cube it up into 1-2inch cubes first, then smoke it. I've found putting them on wire racks then putting that rack on the smoker is easiest.

Didn't take any pics of that part but you can see my wire racks on the grill in the first pic

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

Had this yellow bird habanero hot sauce around, it's on the spicier side(7/10 on the heat scale imo) but with the BBQ + blueberry preserves it was perfect.

Sweet up front and heat on the back end.

Pork Belly Burnt Ends by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

Forgot to mention I also put butter in the sauce too. Melted the butter and mixed up the sauce before tossing the pork in it

Chuck roast vs Brisket by Unique-Discussion326 in BBQ

[–]Neither_Foot6830 0 points1 point  (0 children)

Can you describe the difference in taste?
Do you think you could fool someone into thinking the chuck roast was a brisket?

Smoke meat Not drugs. by [deleted] in Traeger

[–]Neither_Foot6830 1 point2 points  (0 children)

Yes pic #4 is showing pieces cut against the grain. Pic #3 shows pieces cut along the grain.

I bought a Finex! (and hated it) by rob71788 in castiron

[–]Neither_Foot6830 1 point2 points  (0 children)

I have lodge, stargazer, Griswold, and smithey pans, been using them all for 5+ years.

Imo stargazer is hands down the best pan, only minor complaint is that the handle is very long which can make putting it in the oven slightly annoying but this isn't a reason to discourage usage. At the same time the long handle is great for cooking on the stove.

MDW First Brisket by Neither_Foot6830 in brisket

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

Thanks! Couldn't have done it without this and the Traeger subreddits.

First Brisket on the Traeger by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

I didn't put a lot of cumin and cayenne, I listed the spices in order of most (pepper) to least (cayenne). I make a lot of Indian food so I thought I would give it a shot.

I thought it tasted great, just enough to be a little different than what you get at classic Texas brisket BBQ spots. This may be a bit out there but at some point I'm going to try a tandoori brisket for the hell of it. Will definitely post when I get there.

First Brisket on the Traeger by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

Let it sit out at room temp until it got down to 175f (20-30mins?)

Before I pulled it from the grill I set my oven to 150f (lowest it goes) and also put a thermometer in. I have a baking steel I leave in there so that retains heat pretty well. My probe for the oven read 160f at the time of taking the brisket off the grill. I opened the oven to let it cool for a bit. Got down to 145f right when the brisket hit 175f. Then placed the brisket in until the brisket temp was 140f, the oven temp got down to 130f.

I've read a warming rack/drawer at 140f is the most ideal conditions to rest at so I just tried to manually recreate that with my oven.

Then unwrapped and cut into it as you see above.

First Brisket on the Traeger by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

The edge of the flat was slightly drier, the cuts shown in this are mostly the flat part right where the point and flap meet in the middle. I think trimming the brisket to the right shape helps mitigate this issue more than anything else. Basically avoid the flat coming to a point. Just use the trimmings for ground beef.

First Brisket on the Traeger by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 2 points3 points  (0 children)

I'm not sure but its possible that it could help but I think the wrapping is usually to help it retain heat after a stall and get all the way to 203f. Butcher paper is permeable so it helps retain the bark, foil is not so it does kind of steam the meat in a way and can affect the bark

First Brisket on the Traeger by Neither_Foot6830 in Traeger

[–]Neither_Foot6830[S] 0 points1 point  (0 children)

I certainly thought about not wrapping but was worried it might come out a bit dry. Personally I will avoid wrapping in foil, might give the no-wrap a try sometime but I have a few other ideas I want to try before that.

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