• Home
    • Recent
    • Calendar
    • Register
    • Login
    Iron Heart Forum
    Iron Heart Forum

    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
    72
    692
    107.2k
    Loading More Posts
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
    Reply
    • Reply as topic
    Log in to reply
    This topic has been deleted. Only users with topic management privileges can see it.
    • mclaincauseyM
      mclaincausey
      見習いボス
      Joined:

      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

      Think it, be it.

      last edited by 1 Reply Last reply Reply Quote 0
      • seawolfS
        seawolf
        Mod Squad
        @Jett129
        Joined:

        @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

        last edited by goosehdG J 2 Replies Last reply Reply Quote 1
        • goosehdG
          goosehd
          Mod Squad
          @seawolf
          Joined:

          @seawolf What temp do you pull your brisket off?

          Edit: Thanks for the Dijon tip!

          "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

          last edited by goosehd 1 Reply Last reply Reply Quote 0
          • J
            Jett129
            見習いボス
            @seawolf
            Joined:

            @seawolf I do have a Costco membership,thanks for the tip. The brisket from my butcher was over $100,so not so cheap.

            last edited by seawolfS 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              Joined:

              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.

              last edited by 1 Reply Last reply Reply Quote 0
              • seawolfS
                seawolf
                Mod Squad
                @Jett129
                Joined:

                @Jett129 I saw the price, and that's about right for a local butcher shop. They can't compete with a massive company like Costco. You won't pay much more for prime at Costco. I think the last one I bought was $130. That extra cash gives me peace of mind knowing that something I've been dreaming about, something I spent hours preparing, and over a dozen hours cooking and tending to, will come out the way I expect.

                “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

                last edited by J 1 Reply Last reply Reply Quote 0
                • J
                  Jett129
                  見習いボス
                  @seawolf
                  Joined:

                  @seawolf My cooking surface is 15x15 so when he separated the Flat from the Point it was about 17 inches long. I had him trim off the extra 2 inches and use it to make chop meat for me,the best burger I’ve ever had. One slight advantage to having a relationship with a butcher. Are you cooking the entire brisket,point and flat?

                  last edited by seawolfS 1 Reply Last reply Reply Quote 0
                  • seawolfS
                    seawolf
                    Mod Squad
                    @Jett129
                    Joined:

                    @Jett129 Brisket scraps are awesome in a burger! When I had my Lang smoker, I definitely did whole briskets. The bottom cooking surface was 2" x 4", and the top rack was maybe 18" x 36", if I recall correctly. Damn, I miss that smoker! Now I live in a much smaller place and only have room for a big green egg, so I definitely can't fit a full-sized brisket in there lying flat. I bet I could roll it up and prop it up vertically like a crown roast. It's great to have a relationship with your butcher and support that local business!

                    “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

                    last edited by 1 Reply Last reply Reply Quote 0
                    • J
                      Jett129
                      見習いボス
                      Joined:

                      Silver Lining…Made brisket quesadillas with the leftovers which included bleu cheese coleslaw, and they were absolutely outstanding. Had some really good tequila with them,and I,now, feel a little bit better about what i did yesterday. My wife has always insisted that brisket is better the next day.

                      last edited by seawolfS 1 Reply Last reply Reply Quote 1
                      • seawolfS
                        seawolf
                        Mod Squad
                        @Jett129
                        Joined:

                        @Jett129 Nice recovery!

                        “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

                        last edited by 1 Reply Last reply Reply Quote 0
                        • scarfmaceS
                          scarfmace
                          Haraki san Expert
                          Joined:

                          IMG_20230702_135616.jpg
                          I don't share much with you guys but this one is quite something. Its a complete inside skirt from a wagyu beef. Doesn't look crazy in the photo (maby) but its almost 1m long. Enough to feed 14 people.

                          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                          last edited by goosehdG 1 Reply Last reply Reply Quote 3
                          • endoE
                            endo
                            見習いボス
                            Joined:

                            ☝🏻 coming

                            si tacuisses

                            last edited by 1 Reply Last reply Reply Quote 0
                            • goosehdG
                              goosehd
                              Mod Squad
                              @scarfmace
                              Joined:

                              @scarfmace Can you please post a picture of it cooked? Looks amazing, my mind is racing, and I can only guess that the wagyu skirt must be insanely expensive…

                              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                              last edited by goosehd 1 Reply Last reply Reply Quote 0
                              • scarfmaceS
                                scarfmace
                                Haraki san Expert
                                Joined:

                                IMG_20210501_195118.jpg

                                @goosehd This is the same cut of meat (but only the middple part) cooked on my kamado a while back. There is a local wagyu farm where I live, its not A5+ grade but the taste is awsome and the cows are free range. The price of the skirt steak is about 50€ /kg.

                                "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                last edited by goosehdG 1 Reply Last reply Reply Quote 1
                                • goosehdG
                                  goosehd
                                  Mod Squad
                                  @scarfmace
                                  Joined:

                                  @scarfmace Very, very nice!! Thank you 🙂

                                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • scarfmaceS
                                    scarfmace
                                    Haraki san Expert
                                    Joined:

                                    if you want steak porn, I've got you ✌

                                    "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                    last edited by 1 Reply Last reply Reply Quote 1
                                    • natehateN
                                      natehate
                                      啓蒙家
                                      Joined:

                                      thumbnail_image0.jpg

                                      couple butts on the pellet grill today

                                      don't you know there ain't no devil? only god when he's drunk!

                                      last edited by 1 Reply Last reply Reply Quote 1
                                      • scarfmaceS
                                        scarfmace
                                        Haraki san Expert
                                        Joined:

                                        IMG_20230827_070333.jpg

                                        Some TIY action going on here yesterday. Always wanted to make a pithog one day and must say I'm pretty happy the way it turned out.

                                        "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                        last edited by 1 Reply Last reply Reply Quote 2
                                        • scarfmaceS
                                          scarfmace
                                          Haraki san Expert
                                          Joined:

                                          IMG_20230827_070003.jpg

                                          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                          last edited by denim-dawgD 1 Reply Last reply Reply Quote 4
                                          • mclaincauseyM
                                            mclaincausey
                                            見習いボス
                                            Joined:

                                            Mo butt

                                            IMG_1161.jpeg
                                            IMG_1162.jpeg
                                            IMG_1163.jpeg

                                            Think it, be it.

                                            last edited by Tago MagoT 1 Reply Last reply Reply Quote 2
                                            • First post
                                              Last post
                                            Copyright Iron Heart 2025.