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Post by oilsooner on Nov 27, 2018 16:11:42 GMT -6
I broke down. Burnt End BBQ in OP, Ks. Must do burnt ends next brisket!!! Those look awesome. Maybe this weekend. I’m gonna do one of the above, not sure which yet.
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Post by hermit on Nov 27, 2018 16:48:03 GMT -6
Damn, Prime brisket $3.28, I could do that
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Post by kcrufnek on Nov 28, 2018 1:34:14 GMT -6
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Post by kcrufnek on Nov 28, 2018 1:38:10 GMT -6
Costco sells a pack of thick chops that I've smoked before. Turns out great.
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Post by kcrufnek on Nov 28, 2018 1:41:43 GMT -6
You can do both from the same piece of meat.I could eat all those burnt ends at once.
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Post by jimmy on Nov 29, 2018 11:40:22 GMT -6
Burnt ends are always a big hit at our house. Oil, don’t forget to check out pork belly prices. You can make your own bacon, but pork belly burnt ends are incredible. Pork belly burnt ends
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Post by kcrufnek on Nov 29, 2018 14:00:04 GMT -6
Burnt ends are always a big hit at our house. Oil, don’t forget to check out pork belly prices. You can make your own bacon, but pork belly burnt ends are incredible. Pork belly burnt endsTo be honest, despite numerous recipes to the contrary, burnt ends should only be beef.
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Post by jimmy on Nov 29, 2018 18:01:44 GMT -6
Don’t knock them til you’ve had them
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Post by oilsooner on Nov 29, 2018 18:55:31 GMT -6
I’m thinking about getting that prime brisket tomorrow. Any other thoughts on those I took pics of? I could get one or two more things and smoke all weekend. My parents lent me their food saver, so I need a reason to use it. Lol
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Post by oilsooner on Nov 30, 2018 11:35:59 GMT -6
Went with a prime brisket and a Boston Butt. Got a Christmas party next Friday, so this should allow for a few different dishes to take. Gonna get them started soon! (There’s only a few prime briskets left, and there was a case of them a few days ago...) Oh, I did see the pig belly. Gonna look into it, and maybe get it next time: Edit: wife said it’s gonna storm tonight, so may be moving the smoker into the garage! Beer, BBQ, and winter tornados. If that ain’t Oklahoma, I don’t know what is...
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Post by hermit on Nov 30, 2018 16:02:37 GMT -6
Prime brisket sounds great, I've been told.....That's the only way to get a juicy flat. YouTube TRoy said that this week
TRoy smokes responsibly
Was gonna smoke pork butt this weekend, but just could not block out the time. Spent today installing new washer/dryer. Had to redo dryer vent, new dryer exhaust was lower.
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Post by hermit on Nov 30, 2018 16:04:34 GMT -6
Smoking bacon must be the new thing, I'm seeing it all over the barbecue forums
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Post by oilsooner on Nov 30, 2018 16:13:49 GMT -6
Prime brisket sounds great, I've been told.....That's the only way to get a juicy flat. YouTube TRoy said that this week TRoy smokes responsibly Was gonna smoke pork butt this weekend, but just could not block out the time. Spent today installing new washer/dryer. Had to redo dryer vent, new dryer exhaust was lower. A good video, thanks. Quite the theme song! lol Anyway, what he says about getting a prime or better flat should extrapolate to the full packer as prime. So, this should be pretty good. Cant wait to see the difference. I will start it early AM tomorrow to hopefully have it ready during the game. Also, I am gonna get you sold on these pellet smokers. With a pellet smoker, you could be eating that Butt tonight, and still had all your chores done!! lol
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Post by hermit on Nov 30, 2018 16:50:17 GMT -6
TRoy is trip.
I've been a subscriber to his YouTube channel for about a year. I don't totally endorse all of his answers to the questions in his weekly chat, but he's entertaining. He's cajun transplanted to Austin. His family are all cajun cooks, occasionally he visits his brother in New Orleans and they do a YouTube cook. I don't know if the food is worth a damn, but it sure looks good and looks like a lot of fun.
TRoy lives in Austin, says he's never been to Franklin Barbecue.
His YouTube channel is huge. He's so big on YT, that people give him products. He was smoking with a Yoder offset, but I think Lone Star Grillz gave him a new offset just to promote their smokers on his YT channel. He gave the Yoder to his son.
Pellet cookers are becoming more popular every day. But would be tough to get me away from my WSM and Old Country Brazos. Right now, if anything, I'd like to upgrade my stick burner ........whenever my oil well comes in .
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Post by oilsooner on Nov 30, 2018 17:11:47 GMT -6
TRoy is trip. I've been a subscriber to his YouTube channel for about a year. I don't totally endorse all of his answers to the questions in his weekly chat, but he's entertaining. He's cajun transplanted to Austin. His family are all cajun cooks, occasionally he visits his brother in New Orleans and they do a YouTube cook. I don't know if the food is worth a damn, but it sure looks good and looks like a lot of fun. TRoy lives in Austin, says he's never been to Franklin Barbecue. His YouTube channel is huge. He's so big on YT, that people give him products. He was smoking with a Yoder offset, but I think Lone Star Grillz gave him a new offset just to promote their smokers on his YT channel. He gave the Yoder to his son. Pellet cookers are becoming more popular every day. But would be tough to get me away from my WSM and Old Country Brazos. Right now, if anything, I'd like to upgrade my stick burner ........whenever my oil well comes in . Yeah, he seems pretty cool. He's also a fan of wrapping the brisket. I will be doing that this time (though still not sure if I will use the pan or not, because I really want those drippings).
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Post by hermit on Nov 30, 2018 17:52:31 GMT -6
TRoy and Baby Back Maniac did a YT vid on wrapping ribs, they compared foil, butcher paper, and unwrapped. They could not tell a big diff.
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Post by oilsooner on Nov 30, 2018 17:57:16 GMT -6
TRoy and Baby Back Maniac did a YT vid on wrapping ribs, they compared foil, butcher paper, and unwrapped. They could not tell a big diff. I wonder if the rib test carries over to the brisket? I also wish they had done the pan with foil over it method to test. I may have to write him!
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Post by hermit on Dec 1, 2018 8:28:01 GMT -6
I think wrapping brisket is entirely optional. The real purpose for wrapping is to speed up the cook. Aaron Franklin started the butcher paper thing cuz he says it preserves and makes a crusty bark, rather than the mushy bark of using foil. He wraps when the bark looks right, course he was smoking more brisket in one week than I've done in my life so he can cook by feel.
Butcher paper also breathes, which allows a bit more smoke. This is stick burner cooks, however, where getting a lot of smoke on the meat that contributes to the bark. A pellet pooper won't create near as much smoke.
My brisket has been wrapped in foil and finished in the oven, cause it's not gonna get any more smoke. I bought some butcher paper, gonna try that.
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Post by hermit on Dec 1, 2018 9:00:22 GMT -6
The other half of Franklin Barbecue that we don't hear much about, is John Lewis. He they both started Franklins original barbecue trailer. Then Lewis worked for Franklin for a couple of years. This is from an interview Texas Monthly in 2012 , he's now opened a Texas style barbecue joint in Charleston, SC. This interview is interesting cause he talks about smokers, but there's also brisket info. John Lewis
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Post by oilsooner on Dec 1, 2018 9:11:43 GMT -6
I think wrapping brisket is entirely optional. The real purpose for wrapping is to speed up the cook. Aaron Franklin started the butcher paper thing cuz he says it preserves and makes a crusty bark, rather than the mushy bark of using foil. He wraps when the bark looks right, course he was smoking more brisket in one week than I've done in my life so he can cook by feel. Butcher paper also breathes, which allows a bit more smoke. This is stick burner cooks, however, where getting a lot of smoke on the meat that contributes to the bark. A pellet pooper won't create near as much smoke. My brisket has been wrapped in foil and finished in the oven, cause it's not gonna get any more smoke. I bought some butcher paper, gonna try that. Agree it’s optional, and want to try an overnight, no foil brisket in the future. Everything I “know” about wrapping or not is what I’ve read, so keep that in mind. Another thing they say is foil keep it moist. The stall is due to evap out vs heat in, and the foil keeps the evap down, speeding cooking. This results in mushy bark, which is why I tried to vent the corner of the pan last time. That was a mistake, I think. On smokiness, no question the stick burner produces more smoke. That said, there is a thought that pellet smokers don’t produce a smoky enough taste. But, I haven’t noticed. They do make smoke tubes if you want more smoke ($30), but the meat only takes in smoke for the first four hours anyway. I’ll try to get pics of the pellet smoke. It’s hard to get a good pic, but I assure you, under 275, it’s pretty smoky. Lastly, the pellet smoker is like a convection oven, so while I can see moving from a stick burner to an oven for ease, no need with the pellet smoker.
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Post by oilsooner on Dec 1, 2018 9:18:23 GMT -6
Brisket is on. You know I take a lot of pics, so here goes: Right out of the packaging, washed. Nice marbling. Top of flat trimmed: Between point and flat: Took 6 pounds of fat off a 19.6 lb prime brisket. Had to use the Halloween candy bucket. Lol On the smoker: I went much more simple this time. Salt, pepper, onion, garlic, Montreal’s Steak (for texture), and some Head Country rub. The injection was beef broth, right out of the can. So, that’s pretty simple, for me. Lol Feel free to critique, or give tips. You won’t hurt my feelings; I’m trying to learn. Gonna let the brisket smoke for 4 hours at 255, then pull. Plan to make burnt ends this time!
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Post by jimmy on Dec 1, 2018 9:27:01 GMT -6
That brisket is looking good, I may have to run up to the meat locker and get something to throw on.
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Post by oilsooner on Dec 1, 2018 9:34:22 GMT -6
Tried to lift the lid and get a quick pic of the smoke. It’s hard though, bc it’s windy.
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Post by oilsooner on Dec 1, 2018 9:35:01 GMT -6
That brisket is looking good, I may have to run up to the meat locker and get something to throw on. Thanks bro! And, do it! Your mouth (and family) will thank you!!
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Post by hermit on Dec 1, 2018 9:38:44 GMT -6
When it comes to brisket, its blind leading the blind. I would be feeling my way along also. But smoking one is on my agenda, when I get my Saturday's clear of OU football, which when an OU game is on, I can't do anything else.
There's a lot to smoke. I would be cautious of the smoke tube, because of the type of smoke that would produce. Franklin devoted an entire chapter of his book to fire and smoke. Meathead at Amazingribs.com , has an long article on smoke. Pellet poopers have very clean combustion, which is why they don't make as much smoke.
I noticed a huge diff in smoke on the meat going from my WSM to this stick burner.
I would highly recommend Franklin's book. For me and a lot of people, it was eye opening. Most influntial barbecue book ever written. I've read it three or four times, still get it out for reference.
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Post by oilsooner on Dec 1, 2018 9:53:18 GMT -6
When it comes to brisket, its blind leading the blind. I would be feeling my way along also. But smoking one is on my agenda, when I get my Saturday's clear of OU football, which when an OU game is on, I can't do anything else. There's a lot to smoke. I would be cautious of the smoke tube, because of the type of smoke that would produce. Franklin devoted an entire chapter of his book to fire and smoke. Meathead at Amazingribs.com , has an long article on smoke. Pellet poopers have very clean combustion, which is why they don't make as much smoke. I noticed a huge diff in smoke on the meat going from my WSM to this stick burner. I would highly recommend Franklin's book. For me and a lot of people, it was eye opening. Most influntial barbecue book ever written. I've read it three or four times, still get it out for reference. Yeah, I need to check that out! I used Meatheads suggestion for beef broth only as an injection. Looking for big things!! Lol. I do like that website though. Wish I could have this done before the games over, but doesn’t look like it’s gonna happen!
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Post by jimmy on Dec 1, 2018 10:05:03 GMT -6
I use a smoke tube pretty much only to smoke cheese. My Yoder produces a light blue smoke, which is what I like, get the flavor and the ring. Makes great BBQ
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Post by hermit on Dec 1, 2018 10:54:10 GMT -6
I can get thin blue smoke from my WSM's ............but the flavor is better on my stick burner. Its different.
Bottom line, if you're talking about smoking a particular piece of meat, the smoker being used is important . They are all not the same.
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Post by oilsooner on Dec 1, 2018 13:00:51 GMT -6
I can get thin blue smoke from my WSM's ............but the flavor is better on my stick burner. Its different.
Bottom line, if you're talking about smoking a particular piece of meat, the smoker being used is important . They are all not the same.
Agree different pits make different foods, and they are super important. When I’m more experienced, I want to get a good stick burner and try it. Once I know I can make the food, and the only variable is the smoker, I’ll be more confident. I tried the WSM a few times, but it was way out of my league. Lol, hence the Rec Tec, and letting technology help a brother out. While I have no doubt the stick burner gives better, more obvious smoke flavor, I will say the smoke rings and smoke taste off the pellet grill has been the same as restaurants, I think. The taste isn’t as good, but that’s all me, trying to learn.
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Post by oilsooner on Dec 1, 2018 14:08:27 GMT -6
Pulled it for foil. Separated point and flat for burnt ends.
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