Brisket secrets
- Thread starter flybill
- Start date
Okay thanks Brian!
I didn't use course ground, although it seems that way to me. Worst case I have plenty of other pepper, and will source it, if necessary down the road. I'm sure it's on Amazon or one of the many cooking sites I frequent!
This thread is amazing, I feel like I'm close to a BS in Brisket with a Texas certification. I'm glad I started this and absolutely thrilled to see how it turns out! Anyone have a time machine so I can speed up the process? LOL!
I have paper, a big roll I bought a while ago. It's brown, not peach... I don't have peach wood, but will check out Ace in Duvall today. I am leaning towards apple or cherry wood chips.. but won't overthink it.
I had the pleasure a few years ago of meeting Jack, at Jack's BBQ in Seattle and spent almost an hour with him and his staff in the back with the smokers! So much fun!
So we'll see how it goes.. my intention has been to go slow and be deliberate. Take my time!
And regarding the price, I thought it was great! When I buy steaks I typically spend $15 to $25 / pound.. this was $5.99 / pound and a prime cut! Score!! Haha!
My next one will probably be from one of the local butcher shops, depending on price. Fall City has a great one, but I have a friend who is a meat cutter at my local QFC. Got some hints from him too! Now who has AF's phone #? I only have Bobby Flay's and Guy Fierri!! LOL!
Took some spots of salt and pepper off. Trimmed a bit more fat off. It's warmed up and I've covered the spots i missed! Almost time to get it in the smoker and bake a loaf of sourdough!
So i have an idea.. tomorrow we meet up on the Sky at Ben Howard. I'll get there about 9am.. bring some fire wood and whatever rods you want to cast! I'll have a bunch of spey rods and lines. Somebody could bring coffee! Nothing required though!
I'm bringing the food. Others can bring sides or paper plates.. bring your chair and we'll eat well and drink better. Cigars for me at least! Come on by! Get a Togo plate or just hang! LFG!
So i have an idea.. tomorrow we meet up on the Sky at Ben Howard. I'll get there about 9am.. bring some fire wood and whatever rods you want to cast! I'll have a bunch of spey rods and lines. Somebody could bring coffee! Nothing required though!
I'm bringing the food. Others can bring sides or paper plates.. bring your chair and we'll eat well and drink better. Cigars for me at least! Come on by! Get a Togo plate or just hang! LFG!
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wanderingrichard
Life of the Party
@flybill,
Some books for your new adventure
Some books for your new adventure
Smoke and Sizzle: Mastering the Art of Smoking and Grilling - Complete How-To Guide for Flavorful Outdoor Cooking with Over 100 Easy to Make Recipes (Culinary Series): Jankoski, Brandee, Glynn, Kevin: 9798873874453: Amazon.com: Books
Smoke and Sizzle: Mastering the Art of Smoking and Grilling - Complete How-To Guide for Flavorful Outdoor Cooking with Over 100 Easy to Make Recipes (Culinary Series) [Jankoski, Brandee, Glynn, Kevin] on Amazon.com. *FREE* shipping on qualifying offers. Smoke and Sizzle: Mastering the Art of...
a.co
Sauces, Rubs, and Marinades: Versatile Flavors Beyond the Grill: Includes Over 100 Rubs, Marinades, Salsas, Sauces, Reductions and More (Culinary Series): Jankoski, Brandee, Glynn, Kevin: 9798878337397: Amazon.com: Books
Sauces, Rubs, and Marinades: Versatile Flavors Beyond the Grill: Includes Over 100 Rubs, Marinades, Salsas, Sauces, Reductions and More (Culinary Series) [Jankoski, Brandee, Glynn, Kevin] on Amazon.com. *FREE* shipping on qualifying offers. Sauces, Rubs, and Marinades: Versatile Flavors Beyond...
a.co
I have that same smoker Bill.
I always struggled to get it to stay at a constant temp of 225-ish. It was always a roller coaster and just a tiny tiny adjustment of the flame would send it skyrocketing or plummeting as the wood burned more or less and contributed to the heat. I’m eager to hear how it goes for you, good luck!
I always struggled to get it to stay at a constant temp of 225-ish. It was always a roller coaster and just a tiny tiny adjustment of the flame would send it skyrocketing or plummeting as the wood burned more or less and contributed to the heat. I’m eager to hear how it goes for you, good luck!
I've already got the Aaron Franklin book and a different sauce book. Yes, the adventure is going on.. in many things in life! Thanks for the recommendations. I'm tempted to fire up my dutch oven and do biscuits or a dump cake!
Temp at about 180.. had to add more cherry wood! Not sure if I have to worry about flipping it over or not!
Also put the skirt steak in it for tonight and bought stuff for a dump cake tomorrow at Ben Howard in my Dutch oven . Yellow cake mix, cherry pie filling and pineapple rings for the top of it!
Also put the skirt steak in it for tonight and bought stuff for a dump cake tomorrow at Ben Howard in my Dutch oven . Yellow cake mix, cherry pie filling and pineapple rings for the top of it!
Pink Nighty
Legend
Don't flip it! But maybe put it corner to corner if it fits better!!
Pink Nighty
Legend
We need updates bill!!
I'm 4 hours in.. got a timer going for 8 hours.. expecting the stall soon. Temp is around 200 atm. Bills smoking and having a little Blantons.. I need to keep myself hydrated!!
life is good!If you're in the Redmond area stop by! Food and drinks provided!
I'll bring my Dutch oven and little weber BBQ and do a dump cake! Yellow cake mix, cherry pie filling and pineapple
rings on the top!Come to Ben Howard tomorrow to eat or grab a togo plate.. bring Tupperware and make it easier, but I'll have some plates and foil. Spey rods and a fire going! Don't threaten me with a good time!! Wait, I'm the organizer!!
Pink Nighty
Legend
I'd love to do both, but I'm up in birch bay and manning the restaurant tomorrow. Godspeed! Looks like you got a nice bark going and can let her ride for a while!I'm 4 hours in.. got a timer going for 8 hours.. expecting the stall soon. Temp is around 200 atm. Bills smoking and having a little Blantons.. I need to keep myself hydrated!!
If you're in the Redmond area stop by! Food and drinks provided!
I'll bring my Dutch oven and little weber BBQ and do a dump cake! Yellow cake mix, cherry pie filling and pineapple
Come to Ben Howard tomorrow to eat or grab a togo plate.. bring Tupperware and make it easier, but I'll have some plates and foil. Spey rods and a fire going! Don't threaten me with a good time!! Wait, I'm the organizer!!
What restaurant? Will come up sometime soon! Maybe deliver a doggy plate.. if theres any left..
Now I need to think how I'll do the burnt ends.. well just do them.. it ain't rocket science.. although Space X and Starlink are nearby!
Pink Nighty
Legend
I'm at the Hotel Bellwether in bellingham! If a server comes back and says "uhhh ben, flybill???? Is here?" I'll hook you right up.
My BBQ restaurant was called burnt ends, and I'll give you my procedure there. Some are going to call this sacrilegious, and it might well be.
When the flat is done, and everything is well rested, remove the entire point muscle from the flat. It should still be hot enough to require 2-3 layers of gloves, but with the flat pointing towards you, slide your hands underneath the point muscle at the back end of the brisket and slide them towards you. The whole point should come off easily without a knife. If it doesn't, you rushed the rest most likely.
Take that point muscle and put it back in the smoker at 325 for an hour or until it's crispy. Smoke if you want. The goal is to make the outer fat get a chicharon type texture where it puffs out, and the meat is nearly too tender to handle as a whole.
Slice that into cubes and don't you dare let any sauce near it. Crispy liquid meat. If you nailed it you're gonna know. If you don't know, you didn't.