YABT (Yet another BBQ thread)

I was trying to figure out what to smoke this weekend.   While I am not Jewish, I do work for a Jewish company and have quite a few buddies who are Jewish.   One mentioned that today was Rosh Hashanah.  I figured maybe I'd find Brisket on sale.   Walmart had it for $2.96/lb!   So I ran over and grabbed one.

I'm thinking of trying to overnight cook tonight.  I'll trim it up properly and get the rub on there about 8pm and let it rest a bit with the rub.

I put it on 10pm on 180, wrap in butcher at 6-7am and cook at 250 another 8 hours or when it hits 203.  Rest for 2 hours in the cooler and eat at 6pm or there about.

Can't wait!

 

 

 

3 minutes ago, Malsua said:

I put it on 10pm on 180, wrap in butcher at 6-7am and cook at 250 another 8 hours or when it hits 203.  Rest for 2 hours in the cooler and eat at 6pm or there about.

Can't wait!

That should be amazing.  Great price, too.  I don't have a Walmart with grocery department near me, so I have to rely on Costco, and I've not seen them anywhere near that cheap there, or at Restaurant Depot, when they were letting non-members in.

Is the comparatively low temp overnight just to get the timing right to finish cooking by dinnertime tomorrow?

I just ordered a roll of butcher paper to wrap my next brisket, as I've heard from a few sources that it makes for a better bark than does a foil wrap.

Just now, 10X said:

That should be amazing.  Great price, too.  I don't have a Walmart with grocery department near me, so I have to rely on Costco, and I've not seen them anywhere near that cheap there, or at Restaurant Depot, when they were letting non-members in.

Is the comparatively low temp overnight just to get the timing right to finish cooking by dinnertime tomorrow?

I just ordered a roll of butcher paper to wrap my next brisket, as I've heard from a few sources that it makes for a better bark than does a foil wrap.

The low temp is to get the smoke in there and for the fact that I can just go to bed .   This will also help to get me to a 6pm eat.

I will put the smoke tube in there as well.

I've done foil and paper, the paper seems to be better, it's not a big difference.    If it was a flat only, I'd probably wrap in foil and maybe add some beef broth just to keep it moist.

 

 

 

 

14 minutes ago, 10X said:

I've heard from a few sources that it makes for a better bark than does a foil wrap

 

Yeah baby!!!! 
 

As a side note, we are making a gumbo this weekend. Shrimp, andouille sausage, chicken, and a smoked turkey leg I have in the freezer. 
 

Gonna be a gumbo kind of weekend. 

 

Never

8 minutes ago, Displaced Texan said:

Gonna be a gumbo kind of weekend. 

I've never done gumbo.  I would need to watch that one before I'd ever consider it.

As to my beef, I tried to find the one with the best marbling...hopefully it's not a hockey puck.  I got a set of steaks from Walmart back in Ohio in 2016 and it was probably the worst steak I've ever eaten.      It was a special meal for me though since it was the last time I cooked beef for my step dad before he passed.  He enjoyed it!   But then he's easy, just cook it until it no longer resembles meat and he's happy.

10 minutes ago, Malsua said:

 

Never

I've never done gumbo.  I would need to watch that one before I'd ever consider it.

As to my beef, I tried to find the one with the best marbling...hopefully it's not a hockey puck.  I got a set of steaks from Walmart back in Ohio in 2016 and it was probably the worst steak I've ever eaten.      It was a special meal for me though since it was the last time I cooked beef for my step dad before he passed.  He enjoyed it!   But then he's easy, just cook it until it no longer resembles meat and he's happy.

I’ll do a gumbo thread

31 minutes ago, tomk62 said:

 

Thanks for the link.  I'd not seen that one, and I've been watching a fair number of BBQ videos in recent months.  The big names in competition BBQ have some great content out there.

My wife wandered by my screen a week or so ago and asked "are you watching meat porn again?"

Nice!

 

I have a brisket in the fridge now absorbing some rub for Saturday...and a pair of pork shoulders about to be prepped for my dad’s birthday on Sunday. 
 

im gonna enjoy these meat sweats...

I know it's been pointed out before that for a gun board, we spend an awful lot of time talking about food.

I'll just note that on the Pilots of America aviation board, there is currently a thread raging on Isosceles vs. Weaver stance.   40 posts and 400 views in less than 18 hours.  It's kinda funny.

Lots of BBQ threads showing up there as well...

19 minutes ago, 10X said:

I know it's been pointed out before that for a gun board, we spend an awful lot of time talking about food.

I'll just note that on the Pilots of America aviation board, there is currently a thread raging on Isosceles vs. Weaver stance.   40 posts and 400 views in less than 18 hours.  It's kinda funny.

Lots of BBQ threads showing up there as well...

 

Look, we can't shoot every day.   A lot of the topics are just recycling prior threads.  Not that there isn't always something new to be learned, but we all eat, every day

I think I'll make a video of this cook.   It probably means that it'll come out terrible. lol.

I've been getting good results so far but this will be the first time doing it this way.

 

 

13 minutes ago, Malsua said:

A lot of the topics are just recycling prior threads. 

Kinda like the crockpot cooking threads?

2 hours ago, Sniper said:

Kinda like the crockpot cooking threads?

Zeke's trying to figure out home many pineapples you need for a 14 lb brisket. 

On ‎9‎/‎18‎/‎2020 at 3:02 PM, Handyman said:

Zeke's trying to figure out home many pineapples you need for a 14 lb brisket. 

Pineapples and Brisket are incompatible.

On 9/18/2020 at 10:45 AM, Malsua said:

YABT (Yet another BBQ thread)

I was trying to figure out what to smoke this weekend.   While I am not Jewish, I do work for a Jewish company and have quite a few buddies who are Jewish.   One mentioned that today was Rosh Hashanah.  I figured maybe I'd find Brisket on sale.   Walmart had it for $2.96/lb!   So I ran over and grabbed one.

I'm thinking of trying to overnight cook tonight.  I'll trim it up properly and get the rub on there about 8pm and let it rest a bit with the rub.

I put it on 10pm on 180, wrap in butcher at 6-7am and cook at 250 another 8 hours or when it hits 203.  Rest for 2 hours in the cooler and eat at 6pm or there about.

Can't wait!

 

 

 

We need to see end result 

10 minutes ago, Bklynracer said:

We need to see end result 

 

7 minutes ago, Displaced Texan said:

 

Ok, ok, had to take some over to the neighbor.

I had a bit of a change in plans.  The wife did not want me to make the entire packer, so I ended up cutting off the flat.  Roughly 5 lbs trimmed.

I trimmed it at 7pm.   Rub is light layer of mustard as a binder.  Maple BBQ rub and kosher salt with course ground black pepper

Wrapped in saran wrap, went to bed later.

Got up at 3:55, fired up the pellet smoker at 225, waited until the temp stabilized.   Added my smoke tube.  Using applewood pellets.

Brisket went on at 4:15.   I know others do it by feel, I'm not that confident, so I stuck my temp probe in.

At 6:15 I spritzed with apple cider vinegar.

At 8, I also spritzed.

At 8:30 it hit 160.    Wrapped in butcher paper.

About 1pm it was still stalled at 171 so I turned up the temp to 250.

At 1:20 PM, it was 178, now I'm worried.  Lol.  I turned it back down to 225.

At 2:15, it came off hitting 203.

I put into a cooler, still wrapped with temp probe still in for rest.  At 4:30, it was at 160.  I put in oven at 163 to hold temp until 6pm chow.

At 6, I carved.

Moist, tasty, juicy!   Wonderful.  Great bark, nice smoke ring.   As good of a flat as one can expect!.

The foil is simply because I had already put it away.  Wife and I ate, I also gave the neighbors some too.  I took back out of fridge for picture. 

 

 

As an addendum.

It goes on at 4:13

Wrapped at 8:17

 

That looks like an amazing brisket! 

7 minutes ago, Displaced Texan said:

That looks like an amazing brisket! 

It is a good one.  I'm getting this dialed in.

I won't be smoking for a few weeks.  I hope it's warm enough by the time I can get back to it.  I'll do the point.

It was 43 degrees out there at 4am.  The smoker didn't seem to mind too much though.

 

 

On 9/18/2020 at 11:14 AM, Displaced Texan said:

Gonna be a gumbo kind of weekend. 

You better save me a bowl!  Freeze it.

44 minutes ago, Scorpio64 said:

You better save me a bowl!  Freeze it.

I’ve got a ton left over. I’m going to grab some mason jars tomorrow and freeze it. I’ll save you some. 

Would love to try some, Always wanted to try it. 

Never really had gumbo, Got to find a good place that makes it.

Any recommendations North Jersey.

15 minutes ago, Bklynracer said:

Would love to try some, Always wanted to try it. 

Never really had gumbo, Got to find a good place that makes it.

Any recommendations North Jersey.

Hahahaha! I don’t think there are any good places for gumbo in NJ. 
I don’t really like restaurant chains, but McCormick and Schmick makes a decent one. 
 

.

 

 

 

 

4 hours ago, Bklynracer said:

Would love to try some, Always wanted to try it. 

Never really had gumbo, Got to find a good place that makes it.

Any recommendations North Jersey.

Drews in Keyport.

On 9/20/2020 at 11:30 AM, brucin said:

Drews in Keyport.

Never been. I’ll try it 

4 hours ago, Displaced Texan said:

Never been. I’ll try it 

Great food at Drews, owner/chef is a good guy. Won a bunch of awards over the years. Also buys coffee, meats, veggies from local stores. Favorite for me and the wife. BYOB

Malsua, flat looks great. Maybe try burnt ends when you do the point?

30 minutes ago, Brisco said:

BYOB

Pineapple juice?