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Prep for the Big Q on the 3rd


 
Well this afternoon I am experimenting with my rub. See some recommending 50/50 S&P and some saying higher like 2 to 1 pepper to salt. So today I am doing 50/50 by volume not weight on some flank style short ribs I put in the MM smoker. Gonna let them run, until 5 or 6 at 225
 
LMichaels said:
Yeah if you look at BBQ competitions spares are always well squared up no flabby meat with cartilage only on one side and no tips. Those are true St Louis style. Sadly I lose a full third of what I pay for. But, my results are top notch :D
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Larry, I totally agree. Sometimes I have cooked all the stuff I cut off along with the ribs as kind of “bbq scrap.” Truly trimmed St. Louis ribs are my favorite, but I think the reason a lot of people prefer baby backs is that they haven’t had St. Louis style trimmed all the way.
 
I noticed another thing about back ribs. I see ribs packaged as "baby" backs (only place I can find baby backs is at Thuringer in Arlington Hts IL) the bones are VERY small diameter. About like a #2 yellow pencil. Then I see what I commonly find all over (sometimes labeled as baby back) but mostly as "loin" back ribs or simply back ribs. These have huge bones in comparison, not nearly as good quality of meat, they tend to get dry VERY easily as well. And are just simply unpleasant to cook or eat. But those baby backs I get at the butcher. Unbelievably tender and delish. They also cook VERY fast yet give "kiss off the bone" tenderness (even if you make a mistake). I have yet to find them anywhere around here. Not sure if they're different breed of hogs, younger hogs, different cuts. Just wish I could find them
 
Well the flanken ribs definitely showed the 50/50 by volume blend is a good flavor profile. Even da boss liked it. BTW this is the first time I have ever had those things come out edible. They were very tender and nice. I over did the application a bit, but oh boy they were good. So, soon the brisket will make it's way out of the fridge, the big Z is all prepped (new foil on the deflector, fire pot and oven vacuumed out, grates brushed and wiped down.
Final thought. I see so many differing ways. Fat cap up, fat cap down. Not sure best way. I will also put a pan of trimmings on to make tallow. Should I stick it on when the brisket goes on or put it on in the AM when I get my ribs on?
 
Mark Silver said:
Fat cap up. I would put the trimmings on with the ribs if you’re just melting fat. You could put it on with the brisket, but it won’t take as long to render and the brisket will to cook.
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Cool beans. Well likely 10 or so tonight I will be putting the piece o' beef on
 
Well the guest of honor went on about 930 last night. Got up and out there at 0500. So far so good. Showing recent screen shot of the temps. Ribs went on the Z and the MM this AM at about 0630. Part of me worried I don't have enough time for the ribs. Fingers are crossed here. I am thinking I should wrap the brisket by 0800
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Flat is up to 213, point is at 197. Probing does not feel "promising". IDK if my guest of honor is going to be what I had hoped for. Ribs are already nearly done! Have never had spares finish this quickly. Gonna wrap them in paper and put everything on the Z on the "keep warm" setting (which is a 165 hold) for a while and then pull everything wrapped and throw it all in a cooler until about 130 to 2. When I will glaze the ribs with sauce and just let the brisket continue to rest. Not feeling very confident today
 
Is the brisket wrapped? Please tell me yes. Your point should get to 202° soon. If it’s wrapped and you get to 202°, leave it wrapped and then rest it. The overcarry temp will get you to “jello” texture on the point.

This differential happens on briskets. This is why I don’t trim much off anymore. The fat on the flat helps the flat stay moist.

The wrap is key to a moist flat. And it helps the point come along for the ride to the finish line.
 
Brett-EDH said:
Is the brisket wrapped? Please tell me yes. Your point should get to 202° soon. If it’s wrapped and you get to 202°, leave it wrapped and then rest it. The overcarry temp will get you to “jello” texture on the point.

This differential happens on briskets. This is why I don’t trim much off anymore. The fat on the flat helps the flat stay moist.

The wrap is key to a moist flat. And it helps the point come along for the ride to the finish line.
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Yes it's wrapped. Wrapped it about 90 minutes ago and also poured tallow over it I rendered. Point is now 212. I'm gonna pull it and dump it in a cooler for the next 6 hours
 
LMichaels said:
Yes it's wrapped. Wrapped it about 90 minutes ago and also poured tallow over it I rendered. Point is now 212. I'm gonna pull it and dump it in a cooler for the next 6 hours
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With the point at 212° I’d let it rest on the counter for 15 minutes to let some heat radiate off of it and then towel wrap and cooler it. It’ll set up real nice over the next few hours.
 
Brett-EDH said:
With the point at 212° I’d let it rest on the counter for 15 minutes to let some heat radiate off of it and then towel wrap and cooler it. It’ll set up real nice over the next few hours.
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Ahh, it's wrapped in butcher paper with tallow, then over wrapped with an old towel, then in an insulated carry bag and now all that is resting comfortably in my large cooler, along with the slabs of ribs which were wrapped in paper then foil then towel. I am sure hoping it does OK. It did seem to set up a nice bark during the over night cook. I was truly surprised at how quickly everything went
 
Agree with Brett, I think you will be okay. One of the things that took me a long time to get used to was how fast pellet grills cook, even at low temps. You have to dial that into your timing. After all a pellet grill is basically a convection oven.
Hoping for the best.
 
LMichaels said:
Ahh, it's wrapped in butcher paper with tallow, then over wrapped with an old towel, then in an insulated carry bag and now all that is resting comfortably in my large cooler, along with the slabs of ribs which were wrapped in paper then foil then towel. I am sure hoping it does OK. It did seem to set up a nice bark during the over night cook. I was truly surprised at how quickly everything went
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People are shy the first time they do a brisket. After all it’s a $60+ and 8-10 hour commitment so people are leery.

They’re quite easy and with modern technology a cook is 7-10 hours. Stick burners require a lot more work.

Hopefully it’s the way you like it. I think it’ll be great. Looking forward to some pics.
 
I will be posting some. About 2 I will be starting the Z again so I can stick the ribs back on with the sauce and let it bake in and glaze. Had to run to Costco because I needed ice and another cooler. Can't believe I had to pay $80 for a cooler. It's a nice one (an Igloo) but $80 for blow molded plastic?! Yikes!
 
What were your internal temps the first time you probed for tenderness?
The long rest should help. I’ve never had to take a brisket to such a high temp.
 
Darian Hofer said:
What were your internal temps the first time you probed for tenderness?
The long rest should help. I’ve never had to take a brisket to such a high temp.
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I did not mean to take it that high. But my thought was there was a pretty large disparity between the flat and point (15 to 20 deg) and was hoping to get some kind of parity. I don't know enough about brisket to know if I am doing right or wrong
 
LMichaels said:
I did not mean to take it that high. But my thought was there was a pretty large disparity between the flat and point (15 to 20 deg) and was hoping to get some kind of parity. I don't know enough about brisket to know if I am doing right or wrong
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I don’t know if your grill has one side that cooks a little hotter than the other. But put your point on the hot side if you’re not already.
Another trick would be to keep an ice bag on the thinner part of the flat while you rest the brisket on the counter for an hour or so. I’ve seen this posted many times around Thanksgiving used on turkey breast. But it works on brisket flat to help balance with point that benefits from higher internal temp.
A brisket is always a win with chili or tacos if it’s a tad dry. But I really think your longer rest will put you in play.
 
Well after all is said and done that thing was absolutely INCREDIBLE! IDK if I have eve made anything so tasty ever. It was soft and buttery and even on the worst part of the point it was deeeelish. I learned a lot as well.
Re one side hotter that the other. I have not measure (like Tom Horseman does) but had to assume it runs slightly hotter on the side of the hopper (right side). Due to the angle of the deflector and the opening I just assumed heat comes up that side. So I put the point on that side. I put 2 of the slabs of ribs on the left and 2 on the Member's Mark. Just for breathing room. Incredible smoke on everything BTW.
Not trying to break my arm patting myself but when I cut through the brisket even after a 5 hour rest, juices were running out like I see the YouTube guys do. No squeezing necessary. All 17lbs gone, all but a couple bones from 4 slabs of ribs too. All in all I have to say a resounding success. Thanks to all who gave encouragement on my first brisket ever! Let alone on a pellet popper. I would say my only personal criticism, I got a little too much salt on the bark, I let the bark on the bottom of the flat get a teensy bit crunchy (but it tasted like burnt ends), and I could have wrapped it about 10 deg sooner

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