Author Topic: Smoking Meats (Read 506293 times)

ChaimMoskowitz · « **Reply #1520 on:** March 07, 2018, 04:07:20 PM »

Quote from: henche on March 07, 2018, 04:05:05 PM

Yes. Then on Friday afternoon, you pull one out, let it defrost, and serve.

You never froze meat after cooked?

rs242 · « **Reply #1521 on:** March 07, 2018, 04:10:19 PM »

Quote from: ADG on March 07, 2018, 03:51:29 PM

Does that sound like a joke?

No but hoping it was

henche · « **Reply #1522 on:** March 09, 2018, 01:22:38 PM »

Quote from: uniemaia on March 09, 2018, 12:17:08 PM

interesting thread, I also have the same question

This thread is in just shmooze and doesn't count towards post count.

noturbizniss · « **Reply #1523 on:** March 10, 2018, 10:14:34 PM »

Quote from: uniemaia on March 09, 2018, 12:17:08 PM

interesting thread, I also have the same question

Quote from: henche on March 09, 2018, 01:22:38 PM

This thread is in just shmooze and doesn't count towards post count.

Huh?

A3 · « **Reply #1524 on:** March 10, 2018, 10:16:56 PM »

ADG · « **Reply #1525 on:** March 12, 2018, 12:04:01 PM »

Here's a review of my cook.

I trimmed some fat but I really liked buying the untrimmed second cut, the outer fat protects the meat from drying out. The beef was still a little frozen when I started.

I was cooking at 225-240 for most of the first part. it stalled at around 140's and stayed there till I covered it and bumped up the temp (5 hours in). I think this was my mistake, as opposed to covering it sooner.

After I covered it i bumped up the temp to 270 and it started climbing. At about 7 hours in I got nervous because I was only planning to cook for 6.5 hours as I had 6.5 lbs. and I have a long history of overcooking these. So at 7 hours it was reading 180 and it passed a tender test (fork twist) and I conceded and lowered the temp to 150 to begin resting hoping it would climb another 10 degrees- to 190 which it didn't. 20 min later I sliced an amazing piece of brisket

I know 210 is where I want to be but even when I took it off some parts were dry and I wonder how to get it to temp and not to dry out while cooking for that long. Though all in all dryness was not my problem, the fats didnt break down completely and some parts where only chewable.

Other parts were just below perfect in respects to tenderness. The flavor all around was amazing and the bark was delicious (salt and pepper)

rs242 · « **Reply #1526 on:** March 12, 2018, 01:55:58 PM »

Quote from: ADG on March 12, 2018, 12:04:01 PM

Here's a review of my cook.

I trimmed some fat but I really liked buying the untrimmed second cut, the outer fat protects the meat from drying out. The beef was still a little frozen when I started.

I was cooking at 225-240 for most of the first part. it stalled at around 140's and stayed there till I covered it and bumped up the temp (5 hours in). I think this was my mistake, as opposed to covering it sooner.

After I covered it i bumped up the temp to 270 and it started climbing. At about 7 hours in I got nervous because I was only planning to cook for 6.5 hours as I had 6.5 lbs. and I have a long history of overcooking these. So at 7 hours it was reading 180 and it passed a tender test (fork twist) and I conceded and lowered the temp to 150 to begin resting hoping it would climb another 10 degrees- to 190 which it didn't. 20 min later I sliced an amazing piece of brisket

I know 210 is where I want to be but even when I took it off some parts were dry and I wonder how to get it to temp and not to dry out while cooking for that long. Though all in all dryness was not my problem, the fats didnt break down completely and some parts where only chewable.

Other parts were just below perfect in respects to tenderness. The flavor all around was amazing and the bark was delicious (salt and pepper)

If it was great now imagine if u cooked it all the way and let it rest properly.

ADG · « **Reply #1527 on:** March 12, 2018, 02:55:03 PM »

how long do you usually rest it for?

noturbizniss · « **Reply #1528 on:** March 12, 2018, 03:02:47 PM »

At least 2 hours

Mordyk · « **Reply #1529 on:** March 12, 2018, 03:17:25 PM »

Quote from: noturbizniss on March 12, 2018, 03:02:47 PM

At least 2 hours

+1 Although you should rest at least an hour in worst case. it really makes the difference

ADG · « **Reply #1530 on:** March 12, 2018, 05:36:15 PM »

the picture looks pretty good no?

Yehuda25 · « **Reply #1531 on:** March 21, 2018, 11:25:45 AM »

Quote from: ADG on March 12, 2018, 05:36:15 PM

the picture looks pretty good no?

looks delicious.

noturbizniss · « **Reply #1532 on:** March 25, 2018, 08:44:38 PM »

Cleaning out the freezer for pesach

rs242 · « **Reply #1533 on:** March 25, 2018, 09:49:39 PM »

Quote from: noturbizniss on March 25, 2018, 08:44:38 PM

Cleaning out the freezer for pesach

Magnificent

noturbizniss · « **Reply #1534 on:** March 25, 2018, 09:53:44 PM »

Quote from: rs242 on March 25, 2018, 09:49:39 PM

Magnificent

Unfortunately it wasn't quite soft enough. I pulled at about190.
It cooked for about 8 hours. I wrapped after 3 as it was coming out of the stall but once wrapped it really stalled. After 2.5 hours of dropping temp I gave up and unwrapped but time was running out and I couldn't quite get it to 203.parts got up there but the thickest didn't make it.
Next time I don't wrap.

rs242 · « **Reply #1535 on:** March 25, 2018, 10:20:38 PM »

Quote from: noturbizniss on March 25, 2018, 09:53:44 PM

Unfortunately it wasn't quite soft enough. I pulled at about190.
It cooked for about 8 hours. I wrapped after 3 as it was coming out of the stall but once wrapped it really stalled. After 2.5 hours of dropping temp I gave up and unwrapped but time was running out and I couldn't quite get it to 203.parts got up there but the thickest didn't make it.
Next time I don't wrap.

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