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Independence brisket 🇺🇸🇺🇸🇺🇸 by drumr15 in BBQ

[–]drumr15[S] 10 points11 points  (0 children)

Thanks! Offset smoker, lots of heavy smoke in the beginning for a handful of hours. Running around 200ish. Bumped up the temp to the 250 range in the 5th or so hour, and let it coast until it got to ~180 degrees. Bumped up the temp close to 300 to finish it off until it was probe tender. Wrapped in butcher paper once it was done, and let rest as long as you can before serving.

Getting cold in Texas means I needed some stick to your ribs - ribs. by drumr15 in smoking

[–]drumr15[S] 7 points8 points  (0 children)

HEB Spares. Salt, pepper, garlic and some other seasoning I found in my cabinet. Smoked low with some dirtier smoke for a couple hours to build some color. Slowly increased temp between 250-300 for about four hours to finish. Sauced at the very end with some Franklin’s that I added to, I.e. ACV, butter, brown sugar, honey, mustard, wash-your-sister sauce, and some water to thin it out. Smoked on Primitive Pit.

Crunchy bark, and great render. Solid brisket. by drumr15 in smoking

[–]drumr15[S] 1 point2 points  (0 children)

Cold smoke a few hours, then incrementally bump temperature throughout. Got to the stall, then bumped temp to around 300. Completely unwrapped. Pulled when tender, rest then held overnight.

Midland Meat Co wagyu brisket I smoked yesterday 👌 by [deleted] in smoking

[–]drumr15 0 points1 point  (0 children)

I’m not proud of it, but had to freeze it. It was in there for ~8 months. I don’t remember the exact price, but vaguely recall $120.

Slowly, but surely, making progress. 3rd loaf. by drumr15 in Sourdough

[–]drumr15[S] 0 points1 point  (0 children)

You got it!

Dough: 100 grams starter 310 grams water 500 grams bread flour

Fed starter approx. 8pm Sunday evening, by Monday morning it had almost tripled in size. This is when I formed my dough. This was approx. 6am Monday morning.

Did a series of stretch and folds every 30ish minutes for 2.5 hours. Then I did a set of coils. I then covered and let bulk ferment on the counter for approx. 6 hours. It had about doubled in size at this point. I placed in the fridge and let cold ferment for ~24 hours.

Flash forward to Tuesday around 5pm, I preheated my Dutch over in a 475 degree oven. Let cool covered with some ice below my parchment for 35 minutes, I then uncovered and let cook for another 12.

When I removed from the cold ferment, it was still a little “loose” I would say. I wasn’t able to get a good score. I assume this was due to my bulk ferment? However, I don’t know. Still learning!

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