August 23, 20233 yr 4 minutes ago, paco said: In a real game, sure. But why in preseason for an inactive player I dunno. He wants to know what's going on so he can help the guy out on the sidelines? It doesn't really seem that usual to me.
August 23, 20233 yr 11 minutes ago, Boogyman said: I dunno. He wants to know what's going on so he can help the guy out on the sidelines? It doesn't really seem that usual to me. So use a headset. Not a helmet like the tinfoil covered steak grilling weirdo he is
August 24, 20233 yr 58 minutes ago, paco said: So use a headset. Not a helmet like the tinfoil covered steak grilling weirdo he is Yes! Irrational hate is the best kind!
August 24, 20233 yr 18 minutes ago, NOTW said: Hot damn that looks good. A floppy flat like that means lots of marbling that has fully rendered. I long for the days when my costco was still selling prime packers for $3/lb.
August 24, 20233 yr 16 minutes ago, we_gotta_believe said: Hot damn that looks good. A floppy flat like that means lots of marbling that has fully rendered. I long for the days when my costco was still selling prime packers for $3/lb. I consistently get choice to come out like that, I get them for 4.00 to 4.50 a lb. They need a really long rest, the longer the better IMO. I think out my last dozen I maybe had one that was a bit dry, and that was probably my fault and I trimmed too much fat.
August 24, 20233 yr 12 minutes ago, Boogyman said: I consistently get choice to come out like that, I get them for 4.00 to 4.50 a lb. They need a really long rest, the longer the better IMO. I think out my last dozen I maybe had one that was a bit dry, and that was probably my fault and I trimmed too much fat. Resting in the cambro still wrapped or out on the counter and unwrapped?
August 24, 20233 yr 5 minutes ago, we_gotta_believe said: Resting in the cambro still wrapped or out on the counter and unwrapped? I smoke straight through at 225 till done. Wrap in a few layers of foil, and then a few towels. Put in a cooler and fill the empty space with more towels. It should stay at safe temps for hours, I've rested as long as 6 hours and its still steaming.
August 24, 20233 yr 8 minutes ago, Boogyman said: I smoke straight through at 225 till done. Wrap in a few layers of foil, and then a few towels. Put in a cooler and fill the empty space with more towels. It should stay at safe temps for hours, I've rested as long as 6 hours and its still steaming. I thought you used butcher paper, no? I think I bought the roll I have from a link you sent me.
August 24, 20233 yr 6 minutes ago, we_gotta_believe said: I thought you used butcher paper, no? I think I bought the roll I have from a link you sent me. Butcher paper is for when you want to wrap while cooking to speed up the cook. I don't wrap until the meat is done (unless needed due to time contraints). The purpose of the foil, towels and cooler is to keep the meat in food safe temps while resting, as the rendered fat and moisture are redistributed through the meat. Edit: I do wrap small flats if I cook them, as they tend to dry out easily. I haven't made those in a while though, I prefer to just do a whole brisket even if I don't need all the food, I vac seal, freeze and use a sous vide to reheat leftover portions later.
August 24, 20233 yr 46 minutes ago, Boogyman said: Butcher paper is for when you want to wrap while cooking to speed up the cook. I don't wrap until the meat is done (unless needed due to time contraints). The purpose of the foil, towels and cooler is to keep the meat in food safe temps while resting, as the rendered fat and moisture are redistributed through the meat. Edit: I do wrap small flats if I cook them, as they tend to dry out easily. I haven't made those in a while though, I prefer to just do a whole brisket even if I don't need all the food, I vac seal, freeze and use a sous vide to reheat leftover portions later. I've only ever done foil so I just leave it wrapped when I transfer to the cambro. When you're wrapping in paper, do you then switch to foil before dropping it in the cambro? Would that soften the bark too much?
August 24, 20233 yr 4 minutes ago, we_gotta_believe said: I've only ever done foil so I just leave it wrapped when I transfer to the cambro. When you're wrapping in paper, do you then switch to foil before dropping it in the cambro? Would that soften the bark too much? If you wrap it tight the bark is fine.
August 24, 20233 yr 2 minutes ago, Boogyman said: If you wrap it tight the bark is fine. Good stuff, I'll have to give it a shot and see how it comes out. Thanks.
August 24, 20233 yr 6 minutes ago, we_gotta_believe said: I've only ever done foil so I just leave it wrapped when I transfer to the cambro. When you're wrapping in paper, do you then switch to foil before dropping it in the cambro? Would that soften the bark too much? I made this one a while ago. One of the first "no wrap" briskets I made. 225, let it ride, foil, cooler and rest.
August 24, 20233 yr 225 seems high, even without wrapping. I usually set my smoker to 205 until the point stalls, then wrap both until internal temp on the flat hits 203. That's a real nice ring though.
August 24, 20233 yr 12 minutes ago, we_gotta_believe said: 225 seems high, even without wrapping. I usually set my smoker to 205 until the point stalls, then wrap both until internal temp on the flat hits 203. That's a real nice ring though. I find 225 perfect imo. I am speaking of the temp of the smoker, not the meat (just on case we are on different wavelengths there). I go to 203 as well. At 225 I can put it on around 7 PM and the meat is done around 10ish, give or take. I tend to start partying at about 2ish, so that gives me time to cook everything else we are having without having to worry about the brisket, as it's done and resting.
August 24, 20233 yr 7 minutes ago, Boogyman said: I find 225 perfect imo. I am speaking of the temp of the smoker, not the meat (just on case we are on different wavelengths there). I go to 203 as well. At 225 I can put it on around 7 PM and the meat is done around 10ish, give or take. I tend to start partying at about 2ish, so that gives me time to cook everything else we are having without having to worry about the brisket, as it's done and resting. I tend to go under 200 for a couple of hours longer. I think because I just like to smell it cooking all day.
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