BRISKET, How you cook it?

fishlessman

instead of foiling at 165, inject at 165 its a waste to inject a cold brisket and theres no mess injecting a hot brisket in the egg, alot less waste as well with more fluid staying in the relaxed brisket

fishlessman

i mostly do it with butts and turkeys with the late injection . dont know if you were around when thirdeye used to post as its been a long time

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

lkapigian

fishlessman said:

instead of foiling at 165, inject at 165 its a waste to inject a cold brisket and theres no mess injecting a hot brisket in the egg, alot less waste as well with more fluid staying in the relaxed brisket

thanks for the tip!....I have injected while in the Cryovac to keep things contained 

fishlessman

lkapigian said:

fishlessman said:

instead of foiling at 165, inject at 165 its a waste to inject a cold brisket and theres no mess injecting a hot brisket in the egg, alot less waste as well with more fluid staying in the relaxed brisket

thanks for the tip!....I have injected while in the Cryovac to keep things contained 

try elderwards vinegar carolina sauces in a butt this way, gives it more of a whole hog taste verse a simple pulled butt

nolaegghead

YukonRon said:

lousubcap said:

I would take that every time.  I may be a soft target .  Great ring as well. I'm sure all enjoyed and the "to-go" says that,  

Thank you for the kind words. I have a question, and had been meaning to ask, how is the stick fed working out for you? 

Better question for me to ask, I suppose, is that your “no doubt about it” approach to brisket and beef ribs?

I am getting closer to calling it quits with work, and we are in the process of clearing out the home for our move. I am trying to rationalize taking the Eggs, or starting with something else when I get to wherever we end up.

By the way, here in the Highlands, in our front yard last night:
Photos taken of our house by our neighbor, across the street, last night.

Perhaps the deer used their uncanny sixth sense to flee Mitch McConnell's house.

Legume

Makes sense, now that he’s proclaimed bipartisanship is dead.  No point in sticking around.

Legume

So many flags.  So many.

nolaegghead

it's ok, y'all. 

Legume

YukonRon

I seldom see Mitch anymore, He spends as little time as he possibly can here in Kentucky. Most of his time he is in the Bahamas, with his off shore bank account.

YukonRon

Did a thing last night with 1/2 boneless prime rib roast.

I make blends from different commercially available rubs and seasonings. For beef, I always go for savory, enhanced with a smoked spice that gives it just a touch of flavorful heat. 

So last night, I scored the fat on the roast, covered in EVOO, then added this rub. 

The resulting bark on this 11.1# roast was amazing. 

I started out at 350° indirect over a white oak and pecan blend, until the IT was 125° F.

Then cranked it to 500° for an open direct sear of each side for a couple minutes. Let rest until IT was 135°F. This does a couple things for me; for those that want it med well or well ( I swear they exist, 3 have been on my property at one time) you might get 2 cuts that may pass as such and for those like me  who enjoy a tasty bark to enhance the flavor, this was flat out bingo.

My most sever food critics who reside under my roof, thought it was the best I have made. I thought so as well. Just to establish some parameters on my cooking it is not like it sucked every time I have cooked it, and this cook was the least suckiest, I do ok on roasts. This one was good.

The crumbles were added to the surface of each cut, along with au jus with a horseradish sauce on the side. (Shown standing after first slice from top). 

Will be making breakfast burritos with some of this in the morning.