I'm Going In!


 
I like the color. Usually doing a overnight L&S with my WSM the bark is black like a meteorite.
There must be a difference using a pellet smoker compared to charcoal?
 
It sure looks good to me, too. As others have said, we are oftentimes our own worst critic. I'd like to hear your critique: what would you do differently next time?
 
Ed P said:
It sure looks good to me, too. As others have said, we are oftentimes our own worst critic. I'd like to hear your critique: what would you do differently next time?
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I'll start by saying this was by far the best brisket I've ever cooked. Due to planned activities, I had to do a very long rest. The outside of the brisket was not warm when I was ready to serve, though the interior was pretty close. I removed the towel, and loosely placed some foil on top of the pan that the brisket was resting in. Then I turned on the oven to 200F and let it run for about 10 minutes. Turned off the heat, wrapped the pan back in the towel and rested in the microwave for another 10 minutes to let the carryover heat just warm it up a bit. While the brisket was juicy, I think that long rest and the slight reheating dried it just a tad. It's a bit of a nit, but as stated, we are our own worst critics. Also think I can improve on the aesthetics of the trim, but again, I did far better than I've ever done.

All in all, it's was probably a dozen years in between briskets for me - I never liked the results before. It will definitely not be another 12 years.
 
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LMichaels said:
That is the beauty of our past time. No matter what "tool" you use (gas grill, pellet, kettle, Komado, etc) you learn and tweak every time. Sometimes you improve, sometimes you don't. But, the fun thing is we learn and adapt
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And it is SUPER fun just trying things out and seeing what happens! I have always enjoyed grilling, but feel completely in love with the process this summer and started trying a lot of different things
 
JimK said:
I'll start by saying this was by far the best brisket I've ever cooked. Due to planned activities, I had to do a very long rest. The outside of the brisket was not warm when I was ready to serve, though the interior was pretty close. I removed the towel, and loosely placed some foil on top of the pan that the brisket was resting in. Then I turned on the oven to 200F and let it run for about 10 minutes. Turned off the heat, wrapped the pan back in the towel and rested in the microwave for another 10 minutes to let the carryover heat just warm it up a bit. While the brisket was juicy, I think that long rest and the slight reheating dried it just a tad. It's a bit of a nit, but as stated, we are our own worst critics. Also think I can improve on the aesthetics of the trim, but again, I did far better than I've ever done.

All in all, it's was probably a dozen years in between briskets for me - I never liked the results. It will definitely not be another 12 years.
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trim much less would be my recco. Choice briskets do very well with their fat cap on them. This is my opinion from doing over 50 briskets in my lifetime (so far). if you want trimmings for burgers, buy a small brisket and grind it as is. that's been my goto for a while now. 25/25/50, brisket, short rib and chuck, respectively.
 
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Eric-NH said:
And it is SUPER fun just trying things out and seeing what happens! I have always enjoyed grilling, but feel completely in love with the process this summer and started trying a lot of different things
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Having the great support system that this site provides really gives you confidence when you venture outside your comfort zone. It's been that way since I first got my WSM and cooked a rack of ribs. It was only a couple months later that I threw 5 or 6 butts on it one Friday, then a half dozen chickens the following day so we could have a large gathering that Sunday. Never would've even thought about that a year prior.
 
This is flyer priced.......doesn't look like a sale, not sure but it's in the flyer for this weekend.
This is how we roll up here, and I do not buy this or pay this price.
Notice it is AA grade, which is basically crap, no fat ect.....
Our grades go AA, AAA then prime........
So not sure what the ratings are down south but I thinks it is poorer than choice...I could be wrong.

Bad times.....

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So select, choice, then prime right?..the the best of the best after that like wagyu or whatever it may be....
OURS AA , AAA , then prime............

$5.99 per pound sure adds up when you start talking 18 pounds or more.
 
In US it's select, choice then prime from bottom to top grades. Actually just bought a whole Prime NY Strip loin Wednesday at Costco. I am out of steaks :D
 
I bought a prime brisket from Costco yesterday for $3.99/# just as they were changing the price to $4.49/#.
 
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