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06-14-2016, 07:32 PM | #121 |
In Search of a Life
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06-14-2016, 08:39 PM | #122 |
BAMF
Join Date: Apr 2004
Location: Your Face
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2.96/lb for whole brisket is pretty typical around here. Problem I have is fitting them in my smoker
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06-15-2016, 07:56 AM | #123 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Yeah thats not a bad price for the bag. It should smoke up nicely.
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06-15-2016, 04:51 PM | #124 | |||
Mod Team
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06-15-2016, 04:55 PM | #125 |
Cast Iron Jedi
Join Date: Nov 2004
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06-15-2016, 05:32 PM | #126 |
Shit
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06-15-2016, 08:41 PM | #127 |
BAMF
Join Date: Apr 2004
Location: Your Face
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They arent trimmed, it's the point and flat. A lot of people only consider the flat the "good" part. But for smoking, they're fine. I suggest watching a video on how to slice brisket, separate the point from the flat, etc.
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06-26-2016, 01:54 AM | #128 |
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Here and there I will get a trimmed one if I am just feeling lazy as hell and I want a quick smoked brisket. That's hardly a thing for me though.
Trimmed is much higher per pound, but you're also not paying X dollars for pounds of fat. If you like real lean meat, than that's a bit of a bonus. Learn how to trim your own meat though, and save some money. I'm more partial to the packer brisket as the cap is lovely for doing BBQ (burnt ends). |
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06-26-2016, 07:04 AM | #129 |
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Has anyone ever both smoked and sous vide a brisket? I'm thinking of smoking for a few hours then throwing into sous vide for a day or two. Maybe at 140 degrees. I don't know what the best process is.
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06-26-2016, 07:09 AM | #130 | |
Cast Iron Jedi
Join Date: Nov 2004
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That's the way to do it, IYAM. Smoke to 140 to maximize time in the smoke, pull it from the smoker, cool it, bag it, sous vide it. Never done it myself. And now that I think about it, maybe you sous vide it first, then cool it, then smoke it up to serving temp... Hmmmm.... I think you need to test it both ways and report back. Either way, I think you need to cool it between cooking methods. |
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06-26-2016, 07:41 AM | #131 | |
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06-26-2016, 07:53 AM | #132 | |
Cast Iron Jedi
Join Date: Nov 2004
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Actually for safety, I think you'd want to sous vide second. The long cook time at 140 would pasteurize the meat within a couple hours. I'd just worried about washing out the smoke flavor. Totally worth testing though, IMO. If brisket weren't $6+/pound here, I'd try that myself. |
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07-09-2016, 03:44 PM | #133 |
**** you, you cretin.
Join Date: Jan 2012
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What are you Smoking/Grilling/BBQ'ing this weekend?
About to slap these baby backs on my WSM.
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07-09-2016, 03:57 PM | #134 |
Fish are scared of me
Join Date: Nov 2001
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Nice, you need to buy a real grill though
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07-09-2016, 03:57 PM | #135 |
**** you, you cretin.
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