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cazzy
cazzy Posts: 9,136
in EggHead Forum
Just a hack that makes some $hitty BBQ....
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Bastard! Looks awesome!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • anton
    anton Posts: 1,813
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    :bow: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Mickey
    Mickey Posts: 19,674
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    You don't show up, you don't invite me over. Damn boy
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    So now do we all have to start taking pics with gloves on?
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Dayum............
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Yeah that's great but I don't think it's gonna fold over a knife anytime soon...
    "I've made a note never to piss you two off." - Stike
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  • cazzy
    cazzy Posts: 9,136
    edited March 2015
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    JohnInCarolina said:
    Yeah that's great but I don't think it's gonna fold over a knife anytime soon...
    I'm done with knife shots.  Besides, it would be silly to jump on my own bandwagon!   :dizzy: 
    Just a hack that makes some $hitty BBQ....
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  • Nanook
    Nanook Posts: 846
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    Holy sh!t......!!!
    GWN
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  • wbradking
    wbradking Posts: 351
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    Bam!
    Franklin, TN
    Large BGE+PSWoo2
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  • cazzy
    cazzy Posts: 9,136
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    Brisket sin?  Maybe, but there isn't much better than chunky point chop! NOM NOM!
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,832
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    cazzy said:
    Brisket sin?  Maybe, but there isn't much better than chunky point chop! NOM NOM!
    Dude, I have a loaf of white bread I made in the freezer that is begging to make out with that meat.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    edited March 2015
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    Yep, I turned this...



    into chop! 


    Just a hack that makes some $hitty BBQ....
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    I realize I'm only cooking Choice instead of Prime briskets but how in gods name do you guys get such clean slices? Mine falls apart and I'm lucky if I get 12-15 decent slices from a 13-15 pound packer.  I know that my trimming technique isn't exact but I would kill for a cross section that looks like that without just breaking down when I put the knife through it. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • cazzy
    cazzy Posts: 9,136
    edited March 2015
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    Scottborasjr said:
    I realize I'm only cooking Choice instead of Prime briskets but how in gods name do you guys get such clean slices? Mine falls apart and I'm lucky if I get 12-15 decent slices from a 13-15 pound packer.  I know that my trimming technique isn't exact but I would kill for a cross section that looks like that without just breaking down when I put the knife through it. 

    This will lead you to the promise land!  Take notice to who is using the knife I use.  You're very welcome!

    http://eggheadforum.com/discussion/comment/1541980

    I have converted @travisstrick , @DMW  and now...you!   :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited March 2015
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    You son of a ..... SRF can take it up the you know what with those high $$ prices. That's sweetness right there kid.
    Seattle, WA
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  • cazzy
    cazzy Posts: 9,136
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    Oh. also..if it's crumbling, you're over-over cooking it.
    Just a hack that makes some $hitty BBQ....
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    I think there's a lil bit more to it than the right knife.
    "I've made a note never to piss you two off." - Stike
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • DMW
    DMW Posts: 13,832
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    Scottborasjr said:
    That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat. 
    You're overcooking it in my limited experience. If the thin part of those flats is truly probing like buttah, it is destined for chop. I tend to have tight parts of those flats when I pull them. I sacrifice that for leftover chopped beef mixed with sauce. The thicker flat will be decent and point will be spot on.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
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    Scottborasjr said:
    That's the thing is I wait til it probes like butter in the flat. It's still moist as hell, just falls apart. I can't imagine that my Choice Wally World briskets are done in the 180's like a SRF brisket is. I typically get somewhere between 194*-200* in the flat. 
    Walk me through your normal process after you pull it please.
    Just a hack that makes some $hitty BBQ....
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  • nolaegghead
    nolaegghead Posts: 42,102
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    What, is the SMURF the new FORK?!

    Looks good cazzy, but I already told you that on our private forum.   Members only, and I'm not talking about people.
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,832
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    nolaegghead said:
    What, is the SMURF the new FORK?!

    Looks good cazzy, but I already told you that on our private forum.   Members only, and I'm not talking about people.
    I feel inadequate... And all y'all have my digits...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @DMW we are the forum of SMS dicks.  We'll start a new thread.
    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
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    DMW said:
    nolaegghead said:
    What, is the SMURF the new FORK?!

    Looks good cazzy, but I already told you that on our private forum.   Members only, and I'm not talking about people.
    I feel inadequate... And all y'all have my digits...
    Your name has been submitted and you will be discussed during our Memorial Day board meeting.
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    edited March 2015
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    nolaegghead said:
    @DMW we are the forum of SMS dicks.  We'll start a new thread.
    No...he will be a seat filler for Cen-Tex during his annual "guys, please take me off this thread" strike.
    Just a hack that makes some $hitty BBQ....
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    @cazzy the last two I've done have been with a Stoker, one temp probe in the point, one in the flat. I start checking by probing the meat when the flat reaches 190*. When I pull it off I let it rest on the counter under a foil tent for 30 minutes to and hour or so. Then attempt to slice. Had great burnt ends on my one a couple of weeks ago, this one yesterday just fell apart in the flat and on the point. 

    It's still a fantastic tasting product, just doesn't present the way I want it to.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    "guys, I'm doing the things and my phone starts buzzing and I can't finish doing the things..."

    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
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    Scottborasjr said:
    @cazzy the last two I've done have been with a Stoker, one temp probe in the point, one in the flat. I start checking by probing the meat when the flat reaches 190*. When I pull it off I let it rest on the counter under a foil tent for 30 minutes to and hour or so. Then attempt to slice. Had great burnt ends on my one a couple of weeks ago, this one yesterday just fell apart in the flat and on the point. 

    It's still a fantastic tasting product, just doesn't present the way I want it to.
    Any pictures of it "falling apart"?  
    Just a hack that makes some $hitty BBQ....
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  • caliking
    caliking Posts: 18,731
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    Showoff!!

    By the way, I know of a bunch of pellet-pooper aficionados in your neck of the woods who would think your brisket aint worth shite. You need to show them a thing or two some time.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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