On 9/16/2014 6:03 PM, Janet Wilder wrote:
> On 9/16/2014 6:05 PM, Mayo wrote:
>> On 9/16/2014 4:56 PM, Janet Wilder wrote:
>>> On 9/15/2014 10:51 PM, Mayo wrote:
>>>> On 9/15/2014 8:43 PM, sf wrote:
>>>>> On Mon, 15 Sep 2014 21:17:09 -0500, "Pete C." >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>> Ed Pawlowski wrote:
>>>>>>>
>>>>>>> On 9/15/2014 5:34 PM, sf wrote:
>>>>>>>
>>>>>>>>>> Thinking I'll try a brisket this week. Is it wrapped and cooked
>>>>>>>>>> longer with a slurry too?
>>>>>>>>>
>>>>>>>>> prepare for a long cooking time 18-20 hours.
>>>>>>>>> Janet US
>>>>>>>>
>>>>>>>> Holy cow! That's more than double the times I've been reading. I
>>>>>>>> wasn't going to make a huge one, just 4-5 lbs.
>>>>>>>>
>>>>>>>>
>>>>>>> You mean a flat? Different than doing packer cut. Flats are
>>>>>>> trimmed
>>>>>>> and can easily be dried out. Sometimes they are larded to prevent
>>>>>>> drying.
>>>>>>>
>>>>>>> I do packer cuts trimmed a bit and smoke at 250 to 275 for 10 to 12
>>>>>>> hours. Flat will probably be half that.
>>>>>>
>>>>>> Drying out is definitely an issue with just a flat. Some folks top
>>>>>> with
>>>>>> bacon to baste it a bit. I never do small briskets, or small
>>>>>> anything.
>>>>>> If I'm going to manage the smoker all day I'm going to fill it up,
>>>>>> then
>>>>>> portion, vac bag and freeze the extra for future use. Making BBQ is
>>>>>> not
>>>>>> something you do for a quick meal, but pulling BBQ from the freezer
>>>>>> and
>>>>>> reheating is.
>>>>>>
>>>>>> For a full large packer cut brisket I find the smoke/cook times are
>>>>>> more
>>>>>> like the noted 18-20 hours at 275. Time isn't as important as temp
>>>>>> though on a brisket, you need to install your Polder type probe
>>>>>> thermometer and monitor the temp. The temperature will rise steadily
>>>>>> until it gets somewhere around 190F then it will plateau and hold at
>>>>>> that temp for some time. This is the time the collagen is breaking
>>>>>> down
>>>>>> and the brisket is becoming tender.
>>>>>>
>>>>>> When the temperature begins to rise again it's time to check it
>>>>>> with a
>>>>>> fork twist and remove it from the smoker. Wrapping in foil and a
>>>>>> towel
>>>>>> and putting it in a cooler will let you hold it ready to slice and
>>>>>> serve
>>>>>> for a couple hours if needed. Since the brisket won't absorb any
>>>>>> smoke
>>>>>> after a few hours you don't need to keep adding smoking wood, and you
>>>>>> can get away with moving the brisket to an oven at the same 275 for
>>>>>> the
>>>>>> remainder of the cook.
>>>>>>
>>>>>> If you're going to cook in a "slurry" that isn't BBQ it's braising. A
>>>>>> valid cooking method for sure, but not at all BBQ. In BBQ some people
>>>>>> use a "mop" which would be like the "slurry" but applied periodically
>>>>>> with a brush or mop during the cook, and usually after the first few
>>>>>> hours so it doesn't interfere with smoke absorption. The only time
>>>>>> foil
>>>>>> is ever valid in BBQ is when the cook is over and you need to hold
>>>>>> the
>>>>>> meat at serving temperature in a cooler.
>>>>>
>>>>> Okay, but now I'm confused. Apparently there are diverging opinions
>>>>> on this subject.
>>>>
>>>> He's sort of right.
>>>>
>>>> Wrapping or foiling a brisket with some slurry to finish is not
>>>> braising
>>>> as the smoke has already done it's job on an open cut of beef.
>>>>
>>>> Foiling allows the natural brisket juices to keep it moist and provides
>>>> a base sauce for re-hydrating it before serving.
>>>>
>>>> The wrap and hold, be it in a cooler or an old blanket is sound
>>>> strategy
>>>> and lets the meat rest and re-absorb juices.
>>>>
>>>
>>> I do wrap and hold in a styrofoam cooler.
>>
>> I have one too, they're cheap and hose out well.
>>
>>> The meat is foiled then
>>> wrapped in a couple of old towels before going into the cooler. I do
>>> this with brisket and pork butt.
>>
>> Nice.
>>
>>> I seem to have perfected smoking ribs on the gas grill (it has 6 burners
>>> so it's perfect for offset cooking) and they always come out perfect. I
>>> use a wrapped chunk of pecan or hickory to create smoke.
>>
>> The technique works as well with gas as charcoal or other fuels.
>>
>> That Weber "Smoke" book I mentioned has some really good recipes.
>>
>> Btw, 6 burners is a LOT! Would one of those be a rotisserie burner?
>>
>
> No. There are 6 burners in the grill and one side burner. This was the
> toy of my late husband of blessed memory. We named it "Grillzilla"

Oh heck yes!!!

> We would have anywhere from 30 to 60 guests and he would grill hot dogs
> and burgers and I'd make all the salads myself.

That is real living.

> After I finish my radiation treatment and get my scan, I'm throwing a
> barbecue for all the people who drove me, helped me, called me, etc. My
> oncologist says he'll come, too. I will probably smoke something
> earlier and have dogs and burgers, too. If prices are low enough, I
> could also do some ribs, but they'd be an advanced thing, too.
>
> I'll make all the salads myself and do some baking.
>
> Probably won't happen until early December as they wait quite a while to
> do the PET scan after the last radiation treatment.

YOU are one very cool person, no kidding.