kelbro
Alfred Spatchcock
Really good. Bet that bun is both buttered and toasted! Damned Keto is going to kill me yet!
Ya can eat all the fat and beef ya want...so whats the problem?Really good. Bet that bun is both buttered and toasted! Damned Keto is going to kill me yet!
Because sometimes a guy wants buttered buns.Ya can eat all the fat and beef ya want...so whats the problem?
Growing up 40 miles from Laredo, we had a lot of tortillas, beans and rice too. I still make my own tortillas.We had tortillas with every meal.
Beans and rice too.
Yep. Czech folks living near the border made for some quite interesting conversations! We farmed and ranched down on the Nueces in Dimmit Co. and had a butcher shop in the front yard. All of our workers spoke Spanish.You are on the other side of the world from Laredo. I also make tortillas from scratch. But some of the raw store bought ones are pretty good.
View attachment 1018501 Hello all. It’s been a minute! Smoked another brisket flat today. I’ve been doing one about every week, trying to perfect it. This is just a flat, much easier to get right.
Thanks man! Came out pretty decent.Oh I love the bark on that. Looks like you got it right.
Low and slow, set at about 225 but I’ve got a pretty big temp swing on my traeger so it’s probably more like 250 average, this took about 9 hours.That looks really good.
Low and slow or fast and hot?
Are you injecting them?
Wrapping them after the stall?
Probing them or measuring internal temps?
Wrapped and rested after you take off the smoker?
Briskets can be a challenge to say the least but the end result is well worth it.
That looks awesome, love the grill!Hung a few thin cut pork chops in the po man, I am really liking this grillView attachment 1018212 View attachment 1018213 View attachment 1018214
Your brisket in this post looks perfect, that’s what I’m shooting for every time I put one on. Perfect bark, still really juicy. Any tips?Had a little jalapeño sausage too...
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The brisket came out OK too.
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This is finished and sliced, very tasty but not perfect.
Thanks! Especially that tip about cranking up the heat a little after it’s wrapped or out of the stall, that makes a lot of sense.Thanks. One of those times that I just got lucky LOL.
I've cooked hundreds of briskets and I'll say that they are all different. I used to go by time only as insurance . Maintained around 210-215°. 12-14 hours total, I'd call it done if it was jiggly. Sometimes I'd wrap with foil after 5-6 hours. Never considered 'resting' one. It sat on the table until it cooled down enough to slice/chop.
Tried all kinds of techniques, woods, and rubs. Every now and then I'd get one that just wasn't great but even the mistakes taste pretty good!
My current 'process' seems much simpler and with all of the digital gadgets I've shaved a couple of hours off.
I like hickory or oak for brisket. Kosher salt and coarse ground pepper with a little Ancho for a rub. I very seldom inject unless I'm just doing a flat. Smoke at 245-265° until just past the stall. Wrap in pink butcher paper (or not) and crank it up to 275° until the thermos (one in the point, one in the flat) measure around 198° and then start probing for tenderness. I might wrap them in towels and rest them in a styrofoam cooler for an hour or so if there
s time before dinner. Otherwise, I let them cool down on the counter until I can handle them.
Keep at it. It's a lot of fun.