Don’t forget lots of butter. I tried the recommended herb butter bath and it was delicious.
Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
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I never heard or sous vide before but was just reading about it. My new toy is a air fryer
I can make great fried chicken but haven’t tried a steak
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DAB942
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Sous Vide is nice, as it will keep the temp. However, you can overdo it. I did a pork loin a while ago -- I left it in there for too long. I think I made pork loin pudding.I never heard or sous vide before but was just reading about it. My new toy is a air fryer
It had a very weird texture.
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Sous Vide is nice, as it will keep the temp. However, you can overdo it. I did a pork loin a while ago -- I left it in there for too long. I think I made pork loin pudding.
I did that once by letting pork shoulder steaks sit in a marinade made with fresh pineapple for too long. I went to go put them on the grill and the meat was literally falling apart as I picked it up out of the marinade. I managed to get a few pieces on the grill and after they cooked it tasted like mushy pork paste ....
We went out to eat that night ...
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It was already cooked -- pork ceviche!!
DAB942
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Pork ceviche sounds nauseating -- just the words.
Berger82
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DAB942
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I smoked a chuck roast, checking on a possible brisket substitute -- it was OK -- but was not brisket.
Brisket and I have a love/hate relationship. I have screwed up the timing on in almost every single time, except the last two attempts, which were spot on -- so it's back to love/love. Next time I'm going to baste it in tallow before wrapping it.
Brisket and I have a love/hate relationship. I have screwed up the timing on in almost every single time, except the last two attempts, which were spot on -- so it's back to love/love. Next time I'm going to baste it in tallow before wrapping it.
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Chuck roast needs slow and low and moist heat, that’s why it’s used to make pot roast. I would think it would get too dried out in a smoker. Brisket is tough … reds lots of attention and temperature checks. Works better if you can use a remote sensing thermometer. You could even smoke the brisket outside, get it to the pint of wrapping it up and then finish it off inside in your oven. The smoke only matters for the first hour or so, after the wrap it’s just time & temperature.
jark87
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Ah, smoked chuck - the poor man’s brisket! You nailed it - it’s ok, but it’s not brisket.
Brisket is by far my favorite cook, but it requires a time commitment. As JoyfulNoise says, low and slow is the key, but I believe that a smoker is absolutely the best way to achieve the best results. Could be that primal instinct of fire and meat. I now have a kamado (thick ceramic), which helps provides a more humid/moist cooking environment, but one of my best briskets ever was done on a Weber Kettle with the Slow n Sear accessory, which uses a water chamber to add moisture. That tallow baste you mention will add flavor, but only to the surface, much like a sauce. The fat molecules are too large to penetrate the dense fibers of the meat, according to food scientists. If you use it, don’t overdo it, as you risk softening your bark, especially if adding it when wrapping.
If you’re interested in the science, check out Meathead’s amazingribs.com. It’s a great site that goes into great depth on smoking and grilling, and why certain techniques work and others don’t. It kind of reminds me of a pool site I know of…
Brisket is by far my favorite cook, but it requires a time commitment. As JoyfulNoise says, low and slow is the key, but I believe that a smoker is absolutely the best way to achieve the best results. Could be that primal instinct of fire and meat. I now have a kamado (thick ceramic), which helps provides a more humid/moist cooking environment, but one of my best briskets ever was done on a Weber Kettle with the Slow n Sear accessory, which uses a water chamber to add moisture. That tallow baste you mention will add flavor, but only to the surface, much like a sauce. The fat molecules are too large to penetrate the dense fibers of the meat, according to food scientists. If you use it, don’t overdo it, as you risk softening your bark, especially if adding it when wrapping.
If you’re interested in the science, check out Meathead’s amazingribs.com. It’s a great site that goes into great depth on smoking and grilling, and why certain techniques work and others don’t. It kind of reminds me of a pool site I know of…
Authentic Texas Style Smoked Brisket Recipe
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
amazingribs.com
+1. It's said the smoke ring appears only between 140 and 170 degrees give or take. Once the meat hits that temp, it's done making more.
Finishing the remainder with smoke would add more flavor, but not appearance. I've gotten the appearance from my oven or grill with no smoke many times, wraped in foil until the end when the sauce was added and carmelized. I read somewhere ages ago it had more to do with the rapid temperature change of the cool meat at first. This would give credit to the meathead link above. (Meathead the website, posted by Jark, Jark is not the meathead
)
jark87
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Yeah - the “smoke” ring is a misnomer. Smoke isn’t what causes the ring. But if you’re cooking below 300°, you’ll have to go for much longer than an hour to hit 140°-170° internal. I tend to wrap brisket at the 150°-165° range to get through the stall, and that’s several hours into the cook.
DAB942
Gold Supporter
Ah, smoked chuck - the poor man’s brisket! You nailed it - it’s ok, but it’s not brisket.
Brisket is by far my favorite cook, but it requires a time commitment. As JoyfulNoise says, low and slow is the key, but I believe that a smoker is absolutely the best way to achieve the best results. Could be that primal instinct of fire and meat. I now have a kamado (thick ceramic), which helps provides a more humid/moist cooking environment, but one of my best briskets ever was done on a Weber Kettle with the Slow n Sear accessory, which uses a water chamber to add moisture. That tallow baste you mention will add flavor, but only to the surface, much like a sauce. The fat molecules are too large to penetrate the dense fibers of the meat, according to food scientists. If you use it, don’t overdo it, as you risk softening your bark, especially if adding it when wrapping.
If you’re interested in the science, check out Meathead’s amazingribs.com. It’s a great site that goes into great depth on smoking and grilling, and why certain techniques work and others don’t. It kind of reminds me of a pool site I know of…
Authentic Texas Style Smoked Brisket Recipe
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!amazingribs.com
LOOOOoonnnng read. Pretty sure I've read it before. I've tried briskets all sorts of ways -- wrapped/unwrapped -- wrapped with foil, unbleached butcher paper, parchment paper. Wrapped in a cooler to finish -- which stays surprisingly hot for a LONG time.
For me BBQ has to be pretty bad for me not to like it.
Bbq and pizza. Even when they're bad they're still good.For me BBQ has to be pretty bad for me not to like it.
DAB942
Gold Supporter
Bbq and pizza. Even when they're bad they're still good.
Agreed. Not too long ago, someone asked me where I go for pizza -- this seemed like a trick question. I said where ever the pizza is slower than me. 
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Exactly what I do. Brisket is an overnighter cook for me. I start it in the afternoon and wrap when the temp hits 160 and wrap in butcher paper, usually at 4am and let it go till internal temp is 203-205. I use a Rectec model 340 to smoke it. Best smoker I ever owned
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DAB942
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If I grill the steaks, I do the same. I salt them and put them on a wire rack in the fridge for a day or two, wiping any moisture that shows. Then I set them out for an hour or so and salt them before throwing on the grill.
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