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Post by oilsooner on Dec 31, 2018 9:41:19 GMT -6
Looks good bro!
Curious as to why you separated the point and flat from the start? Is that for burnt ends?
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Post by jimmy on Dec 31, 2018 10:08:43 GMT -6
Looks good bro! Curious as to why you separated the point and flat from the start? Is that for burnt ends? Yes, point will end up as burnt ends, more surface area to receive smoke, more bark area, and reduces cook time. ive been separating point and flat since I smoked my first brisket. Just the way I taught myself, so it’s how I always do it.
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Post by jimmy on Dec 31, 2018 16:11:10 GMT -6
5 hours @ 240
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Post by oilsooner on Dec 31, 2018 16:36:06 GMT -6
5 hours @ 240 Look at that juice rendering!! Looking good. You gonna wrap both pieces with your process? My smoker atm: I really wanted to do a brisket, but just couldn’t work it out. So, ribs it is.
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Post by jimmy on Dec 31, 2018 16:38:42 GMT -6
5 hours @ 240 Look at that juice rendering!! Looking good. You gonna wrap both pieces with your process? My smoker atm: I really wanted to do a brisket, but just couldn’t work it out. So, ribs it is. I’m gonna let them roll for several more hours and see how they are working out. Not eating until tomorrow around 1. So not in a rush.
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Post by jimmy on Dec 31, 2018 16:39:17 GMT -6
Ribs are looking good!
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Post by oilsooner on Dec 31, 2018 16:46:40 GMT -6
Look at that juice rendering!! Looking good. You gonna wrap both pieces with your process? My smoker atm: I really wanted to do a brisket, but just couldn’t work it out. So, ribs it is. I’m gonna let them roll for several more hours and see how they are working out. Not eating until tomorrow around 1. So not in a rush. I like it. I really want to do a long, no wrap brisket. My only worry is it drying out. Prob only a concern with a select though.
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Post by kcrufnek on Dec 31, 2018 17:03:12 GMT -6
Brisket prep tonight seperated the point and flat rubbed with Oakridge BBQ Black Ops thats a big ole flat I'll pm you the address to send the burnt ends
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Post by jimmy on Dec 31, 2018 18:51:20 GMT -6
Point @ 7hrs
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Post by oilsooner on Dec 31, 2018 21:23:25 GMT -6
Point @ 7hrs That looks incredible!
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Post by oilsooner on Dec 31, 2018 22:08:38 GMT -6
A little late on the pics, but the ribs turned out great. Can’t say enough about the Stubbs rub on these. Family approved.
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Post by jimmy on Dec 31, 2018 22:44:25 GMT -6
Brisket is in the cooler. I wrapped about 9pm when they were about 170°. Turned up the heat a bit, at 1030 I check and both are right at 198°. I’ll cube up the point in the am and throw it back on the,cooker for burnt ends. Reheat the,flat,in the,oven right before,we eat.
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Post by hermit on Jan 1, 2019 9:38:54 GMT -6
A little late on the pics, but the ribs turned out great. Can’t say enough about the Stubbs rub on these. Family approved. tasty lookin baby backs
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Post by jimmy on Jan 1, 2019 10:20:02 GMT -6
Pulled the point out of the cooler, it was still warm. Cubed up for burnt ends. Used the juices from the foil, a little beef broth and some head country bbq sauce to sauce them up a little. Pic is pre-sauce.
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Post by kcrufnek on Jan 1, 2019 10:33:59 GMT -6
Pulled the point out of the cooler, it was still warm. Cubed up for burnt ends. Used the juices from the foil, a little beef broth and some head country bbq sauce to sauce them up a little. Pic is pre-sauce. Don't be afraid to use seasoning/rub too.
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Post by hermit on Jan 1, 2019 10:44:20 GMT -6
Pulled the point out of the cooler, it was still warm. Cubed up for burnt ends. Used the juices from the foil, a little beef broth and some head country bbq sauce to sauce them up a little. Pic is pre-sauce. You put them back in the smoker sauced ?
Not concerned with the sugar in the sauce burning ?
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Post by jimmy on Jan 1, 2019 11:14:00 GMT -6
Pulled the point out of the cooler, it was still warm. Cubed up for burnt ends. Used the juices from the foil, a little beef broth and some head country bbq sauce to sauce them up a little. Pic is pre-sauce. You put them back in the smoker sauced ?
Not concerned with the sugar in the sauce burning ?
They are called burnt ends for a reason. And yes KC, I did add some more rub.
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Post by jimmy on Jan 1, 2019 11:20:56 GMT -6
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Post by oilsooner on Jan 1, 2019 12:08:19 GMT -6
Pulled the point out of the cooler, it was still warm. Cubed up for burnt ends. Used the juices from the foil, a little beef broth and some head country bbq sauce to sauce them up a little. Pic is pre-sauce. You put them back in the smoker sauced ?
Not concerned with the sugar in the sauce burning ?
Something I’ve learned: sweet baby rays sauce burns at a lower temp than head country. My guess is the more sugar in it, the more likely to taste burned. I’ve never had a problem with head country, up to 300 on the smoker (45 mins tops). Sweet baby rays burned on me in a crockpot, and it was awful.
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Post by hermit on Jan 1, 2019 12:20:11 GMT -6
You put them back in the smoker sauced ?
Not concerned with the sugar in the sauce burning ?
Something I’ve learned: sweet baby rays sauce burns at a lower temp than head country. My guess is the more sugar in it, the more likely to taste burned. I’ve never had a problem with head country, up to 300 on the smoker (45 mins tops). Sweet baby rays burned on me in a crockpot, and it was awful.
I've never sauced my cue on the smoker. And most that do, wait till the final five minutes or so of the cook. That's whether its saucing ribs or yardbird.
That's good to know about Head Country, which btw, that new HC Apple Haberno is fricken really good.
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Post by kcrufnek on Jan 1, 2019 13:24:42 GMT -6
Saucing and rubbing them just makes them better. I think just putting them in as is could dry them out. You want to get that good crust and crunch on the outside.
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Post by kcrufnek on Jan 1, 2019 13:26:26 GMT -6
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Post by jimmy on Jan 1, 2019 14:04:25 GMT -6
Flat turned out great too
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Post by kcrufnek on Jan 1, 2019 14:11:53 GMT -6
I love squeezing burnt ends and watching them disintegrate in front of you.
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Post by hermit on Jan 1, 2019 16:39:58 GMT -6
I got wood ........... apple wood Brother cut down some apple trees in his backyard. I cut them up with my miter saw into chunks and made splits out of the trunks and larger limbs. That's maybe a couple smokes on the stick burner, but enough chunks for the WSM and Kettle to last years. Just gotta wait about four months now, for it to season.
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Post by hermit on Jan 1, 2019 16:41:20 GMT -6
Flat turned out great too Nice bark, looks crunchy ....
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Post by jimmy on Jan 1, 2019 16:47:22 GMT -6
Flat turned out great too Nice bark, looks crunchy ....
Oldest son told me it was the best brisket I’ve done
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Post by oilsooner on Jan 2, 2019 12:33:23 GMT -6
Something I’ve learned: sweet baby rays sauce burns at a lower temp than head country. My guess is the more sugar in it, the more likely to taste burned. I’ve never had a problem with head country, up to 300 on the smoker (45 mins tops). Sweet baby rays burned on me in a crockpot, and it was awful.
I've never sauced my cue on the smoker. And most that do, wait till the final five minutes or so of the cook. That's whether its saucing ribs or yardbird.
That's good to know about Head Country, which btw, that new HC Apple Haberno is fricken really good.
Hadn’t even heard of it. Will be looking for it! Btw, I sauce most everything for the last 20-30 mins. Not saying that’s the way to do it, but just relating that HC does not burn at that time and temp of 250 ish. HC is all I’ve used lately bc I had a bunch around.
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Post by oilsooner on Jan 2, 2019 12:35:00 GMT -6
Nice bark, looks crunchy ....
Oldest son told me it was the best brisket I’ve done Family compliments are the best! Sent those pork belly burnt ends to my in laws a few weeks ago, and when I saw my father in law at Christmas, he said they were the best bbq he’s ever had. I thought they were too fatty myself, but was really appreciative of his review!
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Post by hermit on Jan 2, 2019 18:57:26 GMT -6
I've never sauced my cue on the smoker. And most that do, wait till the final five minutes or so of the cook. That's whether its saucing ribs or yardbird.
That's good to know about Head Country, which btw, that new HC Apple Haberno is fricken really good.
Hadn’t even heard of it. Will be looking for it! Btw, I sauce most everything for the last 20-30 mins. Not saying that’s the way to do it, but just relating that HC does not burn at that time and temp of 250 ish. HC is all I’ve used lately bc I had a bunch around. In spite of the name, it doesn't have a lot of heat. Haberneros are secondary.
Its now my fav Head Country sauce.
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