Gravy's Cooking Thread

Lanx

Lanx

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Dr.Retarded said:
Yep. That's what I know, and I always turn out good pork butts and stuff off of it, despite the lack of real estate. Plus that's slow and sear has the water trough next to the coals, and putting down some foil under the brisket along with a pan that catch all of the drippings because I didn't trim, but figured I could use any of that fat to paste on before I wrap.

I've even got my pizza rotisserie ring on because it's got a thermometer, so I'll have another indicator of temp apart from probing.

I'm going to run this fucker fast and loose.
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you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap
 
Dr.Retarded

Dr.Retarded

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Lanx said:
you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap
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I was completely ready to do some heavy trimming on the fat but I got into it and it just didn't seem like it was that much compared to a lot of other videos showing different types of briskets. I didn't pick this one out my wife did, but I'll make it work.

And all honesty brisket isn't necessarily one of those things that I chomp at the bit to cook. I mean you know I'm no slouch when it comes to cooking different things, and if I really enjoyed brisket that much, I'd probably cook a few every year. And all honesty I'd rather do baby backs or pork butts.

Maybe it's because they're more forgiving, brisket's kind of one of those things that I like to have every now and then.

Don't worry though, I'll take photos, and if I screw it up I'll freely admit it. Then figure out where I may have gone wrong, and do another one next year.
 
Dr.Retarded

Dr.Retarded

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Lanx Lanx so got up at 4:00 got it on at 4:30, but have an issues with temperature control. I kept spiking over 300. I think part of it is I put a chunk of mesquite on there, because I thought I had some other hardwood, but that's all that was on my container. I think once it started burning it ramped everything up. A little water on the coals to keep the fire down and I'm sitting at 300 or a little less, but having a monitor constantly. I think unfortunately what happened is that chunk of wood started igniting the back half of coals for the cook.

I got all my vents shut to try to dampen it down, and I figure it will kind of burn itself out a bit, and then I can readjust.
 
Lanx

Lanx

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Dr.Retarded said:
Lanx Lanx so got up at 4:00 got it on at 4:30, but have an issues with temperature control. I kept spiking over 300. I think part of it is I put a chunk of mesquite on there, because I thought I had some other hardwood, but that's all that was on my container. I think once it started burning it ramped everything up. A little water on the coals to keep the fire down and I'm sitting at 300 or a little less, but having a monitor constantly. I think unfortunately what happened is that chunk of wood started igniting the back half of coals for the cook.

I got all my vents shut to try to dampen it down, and I figure it will kind of burn itself out a bit, and then I can readjust.
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is it any better now?
 
Dr.Retarded

Dr.Retarded

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Lanx said:
is it any better now?
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I'm fluctuating between 275 and 300. I'm just having a monitor of the goddamn thing every 15 minutes and I've been spritzing the coals just to keep them tampered down. I mean it looks like a brisket, I'm proving it I'm hitting 140 to 160 on various sections dependent on where it's at in location to the fire or the exterior of the kettle. The middle was still low.

I know I initially had said I wanted to wrap in paper but I might just do the Texas crutch and wrap that bastard up and tin foil.

I honestly think the issue is I put that chunk of mesquite on and it just ignited all of my slow roll charcoal.

One thing though is that I've been topping off the water reservoir a couple of times on the slow n sear. It's definitely a moist environment in there, and it's funny because I've just been shooting out of fog Bank like cloud kill across the entire cul-de-sac and into the adjacent one.

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Lanx

Lanx

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Dr.Retarded said:
I'm fluctuating between 275 and 300. I'm just having a monitor of the goddamn thing every 15 minutes and I've been spritzing the coals just to keep them tampered down. I mean it looks like a brisket, I'm proving it I'm hitting 140 to 160 on various sections dependent on where it's at in location to the fire or the exterior of the kettle. The middle was still low.

I know I initially had said I wanted to wrap in paper but I might just do the Texas crutch and wrap that bastard up and tin foil.

I honestly think the issue is I put that chunk of mesquite on and it just ignited all of my slow roll charcoal.
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i guess you should have also miter sawed up your wood, heh

i did foil for both of my recent smokes, but thats cuz i was using goldee method and cooked em to 195 before wrapping. the bark never fell off or "broiled off" that i saw ppl say happens w/ foil vs paper, but by then i wasn't really cooking, more like holding at 150
 
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Dr.Retarded

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Hey just because I no longer have access to a bandsaw doesn't mean I didn't get it split into usable chunks. I just wasn't counting on it igniting the rest of the charcoal. Haven't used a lump of mesquite hardwood in a while, and that may have done where I screwed up. Should have gone over to my neighbor and just asked him for a couple of sticks of oak, but c'est la vie.
 
Lanx

Lanx

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Dr.Retarded said:
Hey just because I no longer have access to a bandsaw doesn't mean I didn't get it split into usable chunks. I just wasn't counting on it igniting the rest of the charcoal. Haven't used a lump of mesquite hardwood in a while, and that may have done where I screwed up. Should have gone over to my neighbor and just asked him for a couple of sticks of oak, but c'est la vie.
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i saw a good tip from henry soo, he'd sharpie p/m/a/ or h at the ends of his chunks so he'd know whats what, i put my wood in a bucket outside, so that works
 
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Dr.Retarded

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Lanx said:
i saw a good tip from henry soo, he'd sharpie p/m/a/ or h at the ends of his chunks so he'd know whats what, i put my wood in a bucket outside, so that works
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I've seen a lot of videos of his and that guy's pretty sharp, no pun intended. I just don't smoke or do long Cooks like this as often. My wife had finally gotten up and was going to make biscuits, and she was asking me how everything was rolling.

I think the biggest conclusion is it's not a piece of meat that I cook very often and I'm super familiar with, so I'm figuring it out. I'm sure it will be edible, and maybe I'll be pleasantly surprised that it's stupendous. But take away from our conversation though was that I don't ever cook brisket, that's because I'd rather cook pork butts because you can get a hell of a lot more mileage for the same price, and to me it's more versatile.

I appreciate your advice because I know you're not just cooking dogs and cats all the time...😉

I'll get some photos up soon, and you can Uncle Rodger me.
 
Dr.Retarded

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Lanx Lanx so I was just probing it. I'm getting above 170 all around the outside and the center is 155 to 160. Looks like I'm doing a hot and fast brisket, but I wonder if I just start killing the fire and letting it sit in there, it'll carry everything at home.

Maybe that's not a bad thing because within an hour if I had to hazard a guess, I can probably go ahead and wrap it and just leave it sitting as the coals die down.

Thoughts?
 
Lanx

Lanx

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Dr.Retarded said:
Lanx Lanx so I was just probing it. I'm getting above 170 all around the outside and the center is 155 to 160. Looks like I'm doing a hot and fast brisket, but I wonder if I just start killing the fire and letting it sit in there, it'll carry everything at home.

Maybe that's not a bad thing because within an hour if I had to hazard a guess, I can probably go ahead and wrap it and just leave it sitting as the coals die down.

Thoughts?
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i mean youre at the stall now, so you can try to fight it with the weber, or maybe just double foil wrap and bring it inside and finish in the oven at 225, (internal 195) i'd do that if you are unsure
 
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Dr.Retarded

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Lanx said:
i mean youre at the stall now, so you can try to fight it with the weber, or maybe just double foil wrap and bring it inside and finish in the oven at 225, (internal 195) i'd do that if you are unsure
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Wrapped and back on. Was pushing 185 around the edges and 170-175 in the center.

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Now it's tater salad, coleslaw, and baked beans prep. Fortunately I can rely on the wife to do all of that cuz she knows exactly how I want it.
 
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Dr.Retarded

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Lanx said:
looks good you should have a good amount of time to rest it, are you hosting or going to?
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Nope just doing stuff at the house, but promised our neighbors bringing them over a big plate of everything.

Thanks, though. I wasn't certain at first, but pulling it off and feeling it being pretty jiggly already, even if it was hot and fast, I think it's going to get dialed in after the wrap for a couple of hours. With it only being noon, throw that bastard in the Omaha steak cooler for a few hours while l we get everything else situated.

I shall report back with carving photos. Again, I do appreciate the help and advice, no homo.

No Problem Yes GIF by Vevo
 
Lanx

Lanx

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Dr.Retarded said:
Nope just doing stuff at the house, but promised our neighbors bringing them over a big plate of everything.

Thanks, though. I wasn't certain at first, but pulling it off and feeling it being pretty jiggly already, even if it was hot and fast, I think it's going to get dialed in after the wrap for a couple of hours. With it only being noon, throw that bastard in the Omaha steak cooler for a few hours while l we get everything else situated.

I shall report back with carving photos. Again, I do appreciate the help and advice, no homo.

No Problem Yes GIF by Vevo
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do you have a probe for the cooler?
 
Dr.Retarded

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Lanx said:
just don't let it dip below 140-150
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Just pulled it and it was temping around 190 to 195 in the middle, extra was 200ish. I'll figure we'll go ahead and let it rest for 3 hours in the cooler. It felt pretty tender just picking it up. I think I'll give it 3 hours of rest maybe a little bit more, but hopefully I did a good job.

My neighbor came over and was like what the hell that smells delicious how did you make it. I know the last time he brought over brisket it was like leather, so I think he's pretty excited. They're good people though, and I'm happy to share the banquet.
 
Sludig

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Gyros were certainly on the poorer cheaper mass produced side. Not a suprise but was dreaming it might be as good as some of the street vendors I've had. Biggest issue was stores dont have good bread, so had to use this "lavash" bread I've used in the past, basically makes like wraps rather than usual taco shape. Added garlic in the pan with the meat and then all the other usual veggies and Tsatziki sauce.

Woke up at 3 am with really bad reflux/sour stomach. Ate a handful of cookie dough bites to try and calm it down and it seemed to only agitate it to where I had to sit upright in bed or else it was coming up.

So that wasn't fun, but the nieces/brother in law liked it. So used 1/4 of a box. Now I have enough for like 30 more sandwhiches for me...... did just pan fry pretty quick, so I might look into just half ass eating them as like a steak sandwhich or otherwise not the full gyro experience. (Hmmm biscuit with egg gyro cheese and then maybe sausage as well)
 
gak

gak

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Dr.Retarded said:
I'd rather do baby backs or pork butts.
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This is more of a discussion for the politics forum
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but can I steal your baby back rib rub recipe for the initial cook/smoke ? Just started making them and the initial apple cidar, mustard, smoke, garlic, salt, honey, and rosemary rub I stole off a youtube vid was amazing but I'm sure it can be improved, thanks !

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