Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

[jark87]

once I get a clear weekend I'm trying it on a flat.

I’d bet your flat will be fully cooked in 6 hours, unless it’s huge. A flat doesn’t have nearly as much fat and intramuscular tissue as a point, which is what takes so long to render. The 10 hours @ 140° would be holding.

I’ve never had to hold a brisket for a long period - just the normal 1-4 hour rest after cooking. I just checked what the proper holding temp is for brisket. Guess what - 140°. That means your brisket really needs to be fully cooked if the last part of the “cook” is 140°. That’s just a holding temp.

Enjoy that flat!

 

[jimim]

I’d bet your flat will be fully cooked in 6 hours, unless it’s huge. A flat doesn’t have nearly as much fat and intramuscular tissue as a point, which is what takes so long to render. The 10 hours @ 140° would be holding.

I’ve never had to hold a brisket for a long period - just the normal 1-4 hour rest after cooking. I just checked what the proper holding temp is for brisket. Guess what - 140°. That means your brisket really needs to be fully cooked if the last part of the “cook” is 140°. That’s just a holding temp.

Enjoy that flat!

So I wonder if I should just do my typical. Smoke till 165 or stall and then wrap and finish to pull at 200. Throw in cooler for my hood? Saves me a bit load of time.

I should just use my warming drawer for my hold vs a cooler anymore. I always for get that.

 

[Decoy205]

If holding during the day for a dinner meal, use the cooler, if holding over night, use the warming drawer. That’s what I would do.

 

[Brentr]

Chicken thighs and legs on the rectec smoker. 400 degrees for 30 mins temp is 177 when pulled off. Skin not super crispy but not too bad

 

[Brentr]

So I wonder if I should just do my typical. Smoke till 165 or stall and then wrap and finish to pull at 200. Throw in cooler for my hood? Saves me a bit load of time.

I should just use my warming drawer for my hold vs a cooler anymore. I always for get that.

I think 205 degrees would be better. 200 degrees may be a bit tough

 

[jimim]

I decided to not do the 4-2-10 thing. It doesn’t make sense like others said as I have been talking to people and reading.
I’m doing an over night smoke on the recteq vs egg so I can have better control. I’m putting on 6 pm at 200. Going overnight and wrapping at 175 till done at 200-203 ish range. Going to keep at room temp to stop the cooking and then hold it at 140 in our warming drawer till we need it. That way I’m cutting at optimal temp for moisture. I’m going to wrap in pink paper with acv sprayed paper. That’s it.

Decided to experiment on my family. Going to the camp on Saturday so I’m bought a 12 pound packer. Did my first heavy trim job. Watched a few videos. So there it is. 12 down to 9. Lol. I evened it out as well as I could. I got to research the point more for trimming but my flat portion don’t look too bad.

 

[Brentr]

I decided to not do the 4-2-10 thing. It doesn’t make sense like others said as I have been talking to people and reading.
I’m doing an over night smoke on the recteq vs egg so I can have better control. I’m putting on 6 pm at 200. Going overnight and wrapping at 175 till done at 200-203 ish range. Going to keep at room temp to stop the cooking and then hold it at 140 in our warming drawer till we need it. That way I’m cutting at optimal temp for moisture. I’m going to wrap in pink paper with acv sprayed paper. That’s it.

Decided to experiment on my family. Going to the camp on Saturday so I’m bought a 12 pound packer. Did my first heavy trim job. Watched a few videos. So there it is. 12 down to 9. Lol. I evened it out as well as I could. I got to research the point more for trimming but my flat portion don’t look too bad. View attachment 508625View attachment 508626

I have done quite a few briskets on the rectec and it is fun doing the overnighter. Make sure you have the hopper loaded up with pellets :cheers
Good luck

 

[jimim]

I have done quite a few briskets on the rectec and it is fun doing the overnighter. Make sure you have the hopper loaded up with pellets :cheers
Good luck

Brent. I have the hopper that holds 40 lbs. will that get me through the night at 200?

 

[jimim]

Hey guys and gals. I want to get a griddle insert for my recteq and weber. Should I be looking at steel or cast iron. I'm assuming steel?

PRO Series Flat Top For Outdoor Grill

Go Pro! The PRO Series Outdoor Flat Top Grill takes everything great about the standard Outdoor Flat Top to the next level. Using steel that is twice as thick provides more even heating, faster cooking, faster temperature recovery times, and higher maximum temperatures for specialized cooking...

steelmadeusa.com

what you all think about this one?

what about care for them after you season?

 

[jark87]

Hey guys and gals. I want to get a griddle insert for my recteq and weber. Should I be looking at steel or cast iron. I'm assuming steel?

PRO Series Flat Top For Outdoor Grill

Go Pro! The PRO Series Outdoor Flat Top Grill takes everything great about the standard Outdoor Flat Top to the next level. Using steel that is twice as thick provides more even heating, faster cooking, faster temperature recovery times, and higher maximum temperatures for specialized cooking...

steelmadeusa.com

what you all think about this one?

what about care for them after you season?

I was considering something similar for my gasser, but just went with a couple of Lodge cast iron griddles. Much cheaper and easier to store, the latter being the primary reason for going with them. They fit over my burners perfectly.

Amazon.com

 

[jimim]

I was considering something similar for my gasser, but just went with a couple of Lodge cast iron griddles. Much cheaper and easier to store, the latter being the primary reason for going with them. They fit over my burners perfectly.

Amazon.com

Thanks for that input. Storage I forgot about that. That one comes with a storage sleeve but how nasty will that be a year. Lol

 

[jimim]

My cook is going. My pellet grill is deciding to keep me up all night. I can’t hold 200 or 210. It’s jumping up to 225 which is ok but then to e fan is running and I’m getting no smoke. So I bumped up to 225. I’m pegged now. So I guess I’ll get up in middle of night to wrap. Once it’s done I’ll pull and keep on my counter to stop cooking process then I’ll just hold in our warming drawer till we go tomorrow. I mean restaurants gold in stacked heaters at 140 so I guess thats the plan for now. I’m glad I’m doing this as an experiment for the 4th when we r home. I hate experimenting on my family. They are pains of food isn’t ready when I say. So anymore I say 10-24 hours don’t ask.

Hope I don’t burn the house down tonight when I’m bed. Lol.


730 am off. Waiting to throw it in the warming drawer. It stalled at 11 pm at 155 so I went to bed and rode it out. Got a good night sleep! Wrapped at 430 am at 175. Went back to bed and figured I wouldn’t fall back to sleep bit at 700 am got a bing we were at 200! If this comes out good I’m all about overnight cooks anymore. Lol.

Ok so I think I did good. We are up our cabin so I had to hold in a cooler wrapped in blanket for 5 plus hours. I didn’t want to put it in a 200 degree over. It was deff cooked properly. Fat rendered properly. Juicy when I cut the flat. The point was really good too. I think in 4th when I can properly hold in the warming drawer the whole time I will be golden. I might. I say might. Add some yarrow to the wrap. Not a lot. Like maybe half scoop. Maybe. I think the cooler is why I lost some moisture. When I unwrapped it I had a lot of juice but not wring out liquid.

 

[Decoy205]

Good luck!

 

[jimim]

Good luck!

Thanks! I updated my post.

 

[jark87]

If this comes out good I’m all about overnight cooks anymore. Lol.

I bet it will be wonderful, especially since you’re keeping it heated in the warming drawer. That will facilitate carryover cooking. Did you probe it or just go by temp? Either way, every brisket I’ve ever cooked has always been ready in the 205°-210° range. If you pulled at 200°, you are virtually guaranteed that the internal temp increased 5°-10° with the carryover. I’ve never cooked the flat by itself before, but will probably give that a go on my next brisket.

 

[jimim]

I bet it will be wonderful, especially since you’re keeping it heated in the warming drawer. That will facilitate carryover cooking. Did you probe it or just go by temp? Either way, every brisket I’ve ever cooked has always been ready in the 205°-210° range. If you pulled at 200°, you are virtually guaranteed that the internal temp increased 5°-10° with the carryover. I’ve never cooked the flat by itself before, but will probably give that a go on my next brisket.

I has my signals in 2 different spots. when I pulled one was 203 other 204. I probed 3 other spots all 203 or 204. I gave it a feel test with a little squeeze but I don't have that feel yet but I will say it had a nice feel to it. felt tender. I got to learn for the feel. I did 2 only. first one was awesome. the second stunk. point only. 7 lbs. literally 6 pounds of fat. the whole point practically didn't feed me and my wife. lol I can't wait to see how this turns out. I have my yarrow to melt to grease up the board a bit when I'm cutting if I can't squeeze enough out of my wrap. I don't know like I said experimenting. I will say that last should I did for pulled pork was the best I ever did. lol

 

[Newdude]

I decided to not do the 4-2-10 thing. It doesn’t make sense like others said as I have been talking to people and reading.

While it may not be the best for the cut of meat you had, there's many ways to skin the cat. At worst, you learn you prefer another way and still get pretty good food today.

Google how to cook a Turkey and then rabbit hole THAT. Is spatchcocking better than using a turkey fryer or grill ? Should you dry brine, wet brine, or simply air dry the in the fridge for a day ? There will also be a million seasoning combos to choose from.

 

[jark87]

I gave it a feel test with a little squeeze but I don't have that feel yet but I will say it had a nice feel to it.

I’ve never tried a “squeeze test”. I just probe with my thermometer and when it slides in easily, almost like probing a jar of thick peanut butter, I know it’s ready. I’ll probe in a few spots to make sure that the feel is consistent. And I know that you mean about a fatty point. That’s why the flat is our favorite part of a brisket, even most people favor the point.

Hope you enjoy it!

 

[jimim]

While it may not be the best for the cut of meat you had, there's many ways to skin the cat. At worst, you learn you prefer another way and still get pretty good food today.

Google how to cook a Turkey and then rabbit hole THAT. Is spatchcocking better than using a turkey fryer or grill ? Should you dry brine, wet brine, or simply air dry the in the fridge for a day ? There will also be a million seasoning combos to choose from.

I totally hear yah. the whole brine thing has changed over the years for me. beef I dry brine anymore. pork I wet brine all the time. I love the wet brine for pork vs dry. others may not. I feel this summer I have learned alot. today is just another lesson for me before the holiday. e will see. my kitchen smells awesome form the brisket holding in the drawer. I highly recommend warming drawers. yah they don't get used much but when we use it it always helps out the process for whatever so much.

 

[jimim]

I’ve never tried a “squeeze test”. I just probe with my thermometer and when it slides in easily, almost like probing a jar of thick peanut butter, I know it’s ready. I’ll probe in a few spots to make sure that the feel is consistent. And I know that you mean about a fatty point. That’s why the flat is our favorite part of a brisket, even most people favor the point.

Hope you enjoy it!

probe was going in and out like you said. meat church has a few videos with the whole gentle squeeze while still wrapped to see if you are good. I want to learn that too.