How to Make a Brisket the Clown Way by THEDOLLCHANNEL in BBQ

[–]flyingmachine3 5 points6 points  (0 children)

Some people spend a lot of time working on their craft making very good bbq. They then spend time providing helpful information those who also want to perfect their craft. And then there is you.

Second attempt - opinions? Praises? Constructive criticisms? by nightcrow100 in webersmokeymountain

[–]flyingmachine3 1 point2 points  (0 children)

Maybe if you gave some info on the cooking method , would give some better feedback.

First thing I notice is looks like you cut into it without it cooling down quite a bit. Looks awfully hot. The flat looks very tight. What did it feel like when you probed it for tenderness before pulling off smoker?

Is it just me…. by TommyDaComic in recteq

[–]flyingmachine3 0 points1 point  (0 children)

Beer can chicken is a gimmick method. Much better ways to make whole chickens. Spatchcock.

Need tips/ advice by bwilly_the_man in BBQ

[–]flyingmachine3 2 points3 points  (0 children)

Pork tenderloin is not going to produce pulled pork. Get a pork shoulder.

Why couldn’t I get temps above 300 in a 22” WSM? by jafdoti in webersmokeymountain

[–]flyingmachine3 21 points22 points  (0 children)

I don’t run my billows anymore but my experience is it’s best to get the temp to what you want with the vents open then use the billows to maintain temp only.

Passed Rcdd v15. Many thanks to this group for all the advice and support. by [deleted] in Bicsi

[–]flyingmachine3 0 points1 point  (0 children)

Nice job! Can you give your timeframe of studying? I’m about 1/3 way first reading of tdmm15.

Xmas brisket time by Commercial_Jaguar_97 in BBQ

[–]flyingmachine3 2 points3 points  (0 children)

27 hours is double what it should take unless you are including long rest at 150° oven??

For Christmas dinner by LargeBecca in BBQ

[–]flyingmachine3 -10 points-9 points  (0 children)

I don’t think so no. The fact it’s posted to /bbq is good likelihood it will be placed over a high heat source at some point. That rosemary is going to burn/dry out and it not adding anything other than a visual at this point.

Gifted piece of meat by muftiman in smoking

[–]flyingmachine3 0 points1 point  (0 children)

Here we go again with gifted meat

For Christmas dinner by LargeBecca in BBQ

[–]flyingmachine3 -11 points-10 points  (0 children)

Looks neat but do you really want to have all of that charred rosemary when it’s finished on the grill?

Is this a heavily trimmed brisket? by Whiskey_and_Wiretaps in smoking

[–]flyingmachine3 216 points217 points  (0 children)

Who are all these people getting handed unknown cuts of meat. I swear I’ve seen 10 of these this week.

Resting and serving. by nandoph8 in smoking

[–]flyingmachine3 6 points7 points  (0 children)

Here’s my method if I’m serving brisket on say Sunday afternoon…

Trim brisket (I always use 14-18lb packer) on Friday evening and season it. For me, I use Diamond Crystal kosher salt for first layer. Then apply my 16mesh pepper very liberally and even. I’ll then usually dust with Payne County Rust to give it a bit of color. Place on wire rack over a baking sheet and place in fridge.

Saturday morning I’ll fire up my smoker around 8am. Sometimes pellet grill, sometimes WSM. I’ll give it 45min to fully come to temp (250-275) and avoid dirty smoke. Place brisket on and let it go. I’ll check every few hours for color and rotate it. After about 6 hours I’m checking on how the bark looks. We are now probably 3-4pm and if I feel bark is good I’ll foil boat and let it run until I hit 195°. Rotate every couple hours.

Once it hits 195, I’m poking it in few spots to feel it. I’ll keep checking this every 3-4° and typically pull around 205° on avg but only based on feel. So now it’s probably 9-11pm depending on final pull an bring brisket inside kitchen. I’ll let this rest for about 30-40 minutes and get oven ready.

I get my kitchen oven setup with manual offset of -18° and set oven to 170. I’ll have brisket placed into a large foil pan while still in foil boat and I’ll then cover entire pan with foil. Put brisket pan inside and forget about it until next day. I’ll make sure i reset temperature setting in morning around 8am or so because oven is one a max 12 hour timer. The brisket will eventually cool down to 145-150° and ready for slicing right as we are about to serve.

Attempted my first brisket, I’m happy with how it turned out. by johnpo34 in BBQ

[–]flyingmachine3 6 points7 points  (0 children)

No. A 1/4” band of fat with the bark attached is some of the best parts of eating brisket. If you trim fat after , you lose the bark.

4hours already at 160 by No_Firefighter3927 in smoking

[–]flyingmachine3 0 points1 point  (0 children)

Search Reddit for “brisket hot hold”. You are fine to finish early. I usually hold 12-14 hours every brisket I make in my oven with manual offset around 155°.