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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-17-2013, 01:33 PM   #16
Unfathomable Bastid
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Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:

-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190

If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....

-Bastid
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Unread 07-17-2013, 01:37 PM   #17
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If you are just cooking at home, I wouldn't even bother with a Prime-Grade Packer. A CAB or SAB packer makes great brisket still.
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Unread 07-17-2013, 01:50 PM   #18
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Quote:
Originally Posted by aawa View Post
If you are just cooking at home, I wouldn't even bother with a Prime-Grade Packer. A CAB or SAB packer makes great brisket still.
I agree in principal to this. But I'm trying to establish whether the previous quality of my packers had impacted my finished product-- or whether it's my cooking process. By experimenting with a "Prime" grade, if I have a finished product of poor quality -- I'll confirm that my cooking process is the issue.
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Unread 07-17-2013, 02:24 PM   #19
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Whether the brisket is a Prime, CAB, or SAB brisket, if the end product isn't moist and tender, it is going be your cooking process and not the piece of meat. I have turned a choice and select briskets into nice tender pieces of meat.

If it is a bad flavor, then it could possibly be the meat.
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Unread 07-17-2013, 02:38 PM   #20
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Quote:
Originally Posted by Unfathomable Bastid View Post
Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:

-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190

If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....

-Bastid
I'd cook it fat cap down since the heat source is from below in a WSM.
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Unread 07-17-2013, 02:45 PM   #21
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Quote:
Originally Posted by Ron_L View Post
I'd cook it fat cap down since the heat source is from below in a WSM.
Interesting. With the water pan between the heat and the brisket, I would have thought that having the fat cap up made more sense.
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Unread 07-17-2013, 02:50 PM   #22
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Quote:
Originally Posted by Unfathomable Bastid View Post
So what say you, my brisket brethren? What the heck is he doing that I'm not???

-Bastid
Watch the video closely. The brisket has been re-wrapped. It is also facing the opposite direction when he pulls it than it was when he first wraps it. If I had to guess, I would say that he stuck the brisket in the electric warmer that he uses to finish it off and then stuck it back in the smoker for the video.
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Unread 07-17-2013, 02:59 PM   #23
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I also just noticed that if you stop the video at precisely 1:39, you can glimpse that this is a CHOICE grade brisket from "Chefs Table."

He's getting these results from a Choice Grade brisket. That hints to me that my cooking process is the likely culprit here.
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Unread 07-17-2013, 03:43 PM   #24
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Quote:
Originally Posted by Unfathomable Bastid View Post
Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:

-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190

If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....
Quote:
What does he do that I am not?
-Bastid
I Know that his resturant pits run between 275 & 325 and I don't remember seeing a thermometer except on the pit.
A WSM has the heat coming from below to me that means fat cap down.
If you want something that is as close to what he cooks you need to change your Game. I can get real close and I cook select & choice grade meat From Wal mart & HEB.
Since your cooking on a WSM this is how I cook on the UDS( NO waterpan no diffuser)
cook temp 300
trim the hard fat
S&P
FC down 4 hrs
Wrap in BP
Continue at 300
1-2 HRs it Will probe tender in the thickest part of the Flat.
let it rest wrapped on the counter top until the internal temp drops into the 150's
never fails grade don't matter weight don't matter
6 hrs cook and aprox 2 hr rest
it jiggles when it hits the board and melts in yo mouf
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Unread 07-17-2013, 04:25 PM   #25
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Quote:
Originally Posted by Unfathomable Bastid View Post
Well I'm going to take the "quality" variable out of the equation by making a purchase of a Prime-grade packer, and run things through my traditional cooking strategy:

-- Maintain 250 degree pit temp on my 22.5" WSM
-- Fat cap UP (given the indirect heat of the WSM)
-- Wrap with butchers paper at internal temp of 165-170
-- Start probing flat for done'ness at 190

If my suspicion about the poor quality of the briskets I've been purchasing is true, I should have a delicious dinner....

-Bastid
This is the best part about having meat as a hobby. We get to experiment and try new things. How awesome is that? Looking forward to reading your results!
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Unread 07-17-2013, 08:50 PM   #26
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As far as it being soft and pliable I think that's part of cooking till it's tender, proper amount of moisture in the pit and not letting too much heat crisp it up. Basically a lot of things to have under control.. experience.
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Unread 07-17-2013, 09:15 PM   #27
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I hope he was joking at 2:25 when he started running. Otherwise its pretty obvious who the stats guy was when he was in school. That isn't the run of a db. LOL. He knows his Q though. Looks great, thanks for posting the video.
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Unread 07-17-2013, 09:28 PM   #28
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Quote:
Originally Posted by Haastyle View Post
I hope he was joking at 2:25 when he started running. Otherwise its pretty obvious who the stats guy was when he was in school. That isn't the run of a db. LOL. He knows his Q though. Looks great, thanks for posting the video.
lol, he's being silly. The 1st time I ate there he was walking around and talking to people, really friendly guy.
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Unread 07-17-2013, 11:06 PM   #29
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Quote:
Originally Posted by GrillsGoneWild View Post
You guys also forget about the quality of meat he starts with. He doesn't go to the grocery store to buy his brisket.....
I took my first trip down there this weekend and got to talk to him about brisket. he told me he uses prime choice straight from kansas.

one thing i noticed was his butcher paper was completely soaked in fat vs what my brisket looks like when its done.I asked if he spritz and he said nooo. he attributed this to the quality of the brisket.
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Unread 07-17-2013, 11:11 PM   #30
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Your mileage will vary, but I always nailed the choice briskets I cooked. Only recently have the Primes been better than the choice.

Choice is the most forgiving briskets IMHO.
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