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Shiff ·

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Shiff
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  • I changed my fire grate to a Hi-Q and now just stir and dump in the new lump. Every 3 or 4 cooks, I clean out the ashes.  I find that with the Hi-Q grate the lump dust burns fine.  I used to load my lump carefully and keep the ash area clean but thi…
  • I live in southern Pennsylvania and cook on mine all year.  I have cooked many a steak in the Winter - just brush off the snow and light it up (I don't use a weed burner, though).
  • Flats are very difficult to cook without them getting dried out.  Especially since this is your first brisket.  Walmart carries packer briskets around here. You might want to do a search on "travis method" here on the forum, to find out a way to co…
  • JRWhitee said: That looks fantastic I dont have tender quick but I do have #1 pink salt could I substitutes pink salt for tender quick? I have a packer in the freezer and want to do this. They do about the same thing but the proportions …
  • HendersonTRKing said: Mouth watering.  Very instructive and helpful.  I'm going to try it at some point -- need to block out the time and commit.  Thanks for posting! It's always a challenge to figure out if we'll be home for a 10 day pe…
  • tridogdude said: Nice, Looks like it turned out really good. What temp are you going to before pulling? 180F or 200F I.T. ? You must have smoked these for 12 hours+ with that much meat stacked up?Have you tried going longer time with your rub…
  • bill37 said: I made pastrami from eye of a round. Everybody loves it and it made nice slices!!  I've had corned beef and pastrami made from eye of round but didn't care for it since the texture isn't what I expect from a corned beef. I'm…
  • Sounds like it is in the stall (happens at around 170). It can stay there for an hour or 3 hours - every brisket is different. Wrap in foil and probe it until it is tender.
  • As @sgh said, the most important advice is to pull a brisket when it is tender.  It sounds like you waited too long on the first flat and not long enough on the second one.  Briskets go through a long stall period where the temperature just sits the…
  • Tri Tip should be available by order to any butcher in your local supermarkets. Most meat managers don't want to special order anything, but a good meat manager will. Our local Stauffers ordered some for me and then found that lots of other people w…
  • The "buttah" test is when a probe is inserted into the brisket when it seems to be near the end of the cooking. I start testing when the IT is about 190 degrees. When the probe inserts like the brisket is as soft as butter, it is ready. This usually…
  • I've eaten commercial soft pretzels (presumably made with Lye) and my own made with Baking Soda and painted with an egg wash before applying the salt and putting in the oven and I like mine better.  They do have to be boiled first (like Bagels) or t…
    in Pretzels Comment by Shiff November 6
  • Tjcoley said: SkinnyV said: Nice effort....arent there some hard to find ingredients. For true pretzels? Lye is the ingredient. Be careful how you store it and who has access to it. I don't use lye. I follow the Alton Bro…
    in Pretzels Comment by Shiff November 6
  • prunoki said: The stall was around 173 and it lasted for a good 3-4 hours.  When the meat reached 185 IT I took it from the egg, wrapped it into some foil and towels and put it into a cooler bag. The end result is a bit dry, but the flavour i…
  • I rarely use Hickory or Mesquite anymore since they are too strong for our taste. I use Pecan, Cherry, Apple, and Almond mostly. 
    in Wood chunks Comment by Shiff November 3
  • codydham said: @Shiff - Do you use the green egg thermometer or cook based on the grate temp itself? I have a Maverick 733 and use that to measure my temperature at the grate.
  • OK, now I understanbd what you were getting at.  When I first started to dry cure meats, I adjusted some recipes to account for using Tender Quick rather than Pink Salt since Tender Quick was very easy to get around here - many Amish and others use …
    in curing salt Comment by Shiff November 3
  • The recipe in your link was for a brisket point which has a lot more fat than the brisket flat that you cooked.  Try to get a packer cut next time which has both the flat and point. In your first post you said you wrapped in it foil and let it sit …
  • DMW said: Don't confuse nitrites with nitrates. For short cures like bacon you want nitrites (#1 Pink Salt), for long cures that will never be cooked you want nitrates (#2). Don't confuse either one of those with Morton's Tender Quick. The pe…
    in curing salt Comment by Shiff November 3
  • Three great sources of brisket cooking information are: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html and http://bubbatim.com/Bubba_s_Brisket.php and http://amazingribs.com/recipes/beef/texas_brisket.html
  • Morton's pickling salt is just table salt with a little different texture. I use Morton's Tender Quick for my meat curing.  You can also use Pink Salt as others have said. Around here, all the markets carry Tender Quick.
    in curing salt Comment by Shiff November 3
  • If it was really at 170 degrees then it probably hadn't even gotten through the stall.  Briskets shouldn't be removed from the grill until it is tender by testing it with a probe or something similar.  You could wrap it in foil and leave it on the g…
  • Three great sources of brisket cooking information are: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html and http://bubbatim.com/Bubba_s_Brisket.php and http://amazingribs.com/recipes/beef/texas_brisket.html
  • Have you checked Walmart?  Ours carries packers at $3.68/pound.  I bought 2 yesterday - one was USDA Choice and the other USDA Select.  They only happened to have that 1 Choice one yesterday but usually have more.  They are Excel brand and cryovac w…
  • I also have both but use the thermapen the most at the moment. However, it is definitely being affected by the heat in the egg.  Where the probe meets the plastic body is starting to melt.  I will use it until it breaks then switch to the Thermapop.
    in ThermaPop Comment by Shiff October 30
  • I'm cooking one right now and I hope it comes out as good as yours looks.
  • Even if it is not pink all the way through it will still taste about the same.  I have used a wet brine but found it more difficult to handle. I generally do 2 full packer briskets at a time since I give portions of the pastrami to my kids as well a…
  • prunoki said: Thanks guys, I will make some photos and I will be back in a week, I plan to smoke this beast in 5-6 days. It weighs 7 kilos by the way. How are you going to cure it?  It usually takes about 10 days to cure either by a wet …
  • I used the info in this post to make mine.  Montreal Smoked Meat is an excellent type of Pastrami.  I use a dry cure called Tender Quick from the Morton Salt company.  In our area, many of the markets carry this product as do most of the Amish bulk …
  • Check with your local supermarkets or meat specialty shops and see if they will order you some.  I looked at your locations, but don't see any Restaurant Depot stores near by.  Have you checked at Walmart Super Stores?  They all carry Briskets aroun…
    in Brisket Comment by Shiff October 25