New camera new brisket


 
j biesinger

j biesinger

TVWBB Platinum Member
I finally switched cameras after putting up with my hobbled rebel t2i for far too long. My wife got me a Sony alpha a6000 for my bday and photography suddenly became fun again.

It's also time to think about competitions, so I broke out a new injection that I purchased at the KC Bbq Store.

Here's the trimmed up 15 lb packer

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I followed up the injection with a cardamom/long pepper/black pepper/chipotle rub. I decided to use dextrose in the rub since it's a reducing sugar which I figured would help increasing browning.

Before the flip, a couple hours in
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After the flip, before foiling (after 6 hours)
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Finished!
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That's a nice piece of meat! I think I'd like that camera too. I'm not that familiar with cardamom, but I've liked every rub that's called for it.
 
All I can say is WOW to this post! Beautiful photos of a beautiful cook. I love that red speckled plate, too!

May I ask what, in particular, you enjoyed about the new camera? I am used to using a DSLR also, but lately have been having a lot of fun with my fiancé's Canon G15, which looks similar in style to the Sony A6000. How do you like the interchangeable lenses on the small frame?
 
Chris Conro said:
All I can say is WOW to this post! Beautiful photos of a beautiful cook. I love that red speckled plate, too!

May I ask what, in particular, you enjoyed about the new camera? I am used to using a DSLR also, but lately have been having a lot of fun with my fiancé's Canon G15, which looks similar in style to the Sony A6000. How do you like the interchangeable lenses on the small frame?
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my rebel is a few years old so I think most of what I like about the sony has more to do with new technology. The sensor is an upgrade from 18 to 24 mp. Wifi is on board rather than requiring an eyefi card. Wifi shutter control with smart phone. Focus tracking/predictive focus, and 200+ focus points are a huge upgrade from what I had. The digital view finder provides way more info and zooms when manual focusing

Clint said:
That's a nice piece of meat! I think I'd like that camera too. I'm not that familiar with cardamom, but I've liked every rub that's called for it.
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I'm just learning cardamom myself, but find it blends well with smoke. Long pepper has a very woody flavor too. I was looking for something simple here, so I blended a bunch of smoky stuff: chipotle, cardamom, long pepper, and salt that I had previously smoked
 
Monty House said:
It looks like you're trimming much (all?) of the fat between point & flat--true?
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I've been increasing my trimming over the years, mostly for a cleaner look in comps. I don't really believe surface fat does much for preserving internal moisture, plus I expose most of the point to get the meat exposed to smoke. I have a bit of experience cooking Australian wagyu, and the flat and point aren't as straight, so I pull out most of the fat between them so I can get the flat back on top of the point to protect it some and keep it from drying out. Add that all up, and I'm reading Aaron Franklin's new book and he recommends taking most of the fat of and carving out much between the flat and point, so I went at the task of trimming brisket with renewed vigor.
 
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