Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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nice work @Jett129. We made a full brisket up north and wrapped it in foil and put it in a cooler for 4 hours to rest it. Extremely juicy and tender. Don't skip the long rest.
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Mrs. Seawolf was at a work event last night, so I made myself a nice steak dinner
“Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman
@zeebeeleather
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@jordanscollected I'm thinking I'm about an hour away from resting,but probably only about 2 hours.
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@goosehd This might sound crazy, but a little dab of dijon mustard on every bite of steak is so good.
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@seawolf I’m not sure if it was Choice or Prime,but it wasn’t supermarket meat,and it came from my local butcher who I’ve been using for close to 30 years. As you can see in the opening pictures it was well marbled with a nice layer of fat on the top.The only thing I can think of is that my start temp for about the first hour or so was about 325 which is about 50-75 degrees more than I would normally start at. I thought that would be OK,but the temp climbed to about 160 pretty quickly and once my temp stabilized at about 250 it went slowly the rest of the way to 190. I never wrapped it.
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@Jett129 Interesting…is it possible that the higher temp in the beginning pulled more of the moisture out? Did it seem like your drip pan had more fluid than normal in it? What temp did you pull the brisket off at?
My last one I pulled off at 203f and it was drier than I liked, but super tender and the flavour was fantastic. I think my next attempt will be to pull at 198/199 wrap and let it set in the cooler to finish to temp.
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@goosehd That’s the number one aspect of my cook that I’m looking at. I wasn’t cognizant of what was in the drip pan relative to previous times. I was anxious to get started,and that’ll be a lesson to me for next time. I pulled the brisket off at 190,wrapped and rested it in a cooler for about 2 hours.
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For me I think separating the point and pulling at 203 worked perfect last time (no wrap) but the flat was a bit dry so will pull earlier next time. May wrap too
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@Jett129 I've messed up so many briskets, and the time I tried a prime brisket, it yielded the best one I'd ever made, and I can't ever go back. Worth a shot, if you feel like trying it out. If you have a Costco membership, they're not super expensive and widely available. Also, a long wrap and rest can be very helpful. I know plenty of BBQ joints don't use prime, but as infrequently as I make brisket, I want it to come out perfectly, and for that reason, I only use prime now for BBQ.
“Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman
@zeebeeleather
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On previous cooks as soon as it hit about 175,I’d wrap it and put it into the oven at 250 until it got up to 195 and then let it rest for an hour in a cooler. Perfect every time. This time I thought it was going so well that I didn’t have to crutch it,and I was actually quite proud of myself. One bite and I was humbled,pretty quickly. As a musician whenever friends would come see you play they would never tell you that you sucked,the same when people come over to eat food that they know you worked hard to prepare for them. But we’re all pretty self critical,and we know when something isn’t right.
