A couple of primes for a friend.
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- Kylem.cmp
- Pilgrim
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Re: A couple of primes for a friend.
When do you pan yours? I'm assuming you put foil over the pan and it's like wrapping them? Looks like alot better method than wrapping in foil.
- k.a.m.
- Chuck Wagon
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Re: A couple of primes for a friend.
Kylem.cmp wrote:When do you pan yours? I'm assuming you put foil over the pan and it's like wrapping them? Looks like alot better method than wrapping in foil.
Yes Sir when the briskets hit about 165° and I like the color I pan them and add a 1/2 cup of beef broth then cover the top with aluminum foil. This way you catch all your juices and can pour in a gravy separator. Once they reach 205°I check the middle of the flat with a tooth pick for probe tender.
I let these rest covered in the pan in the oven for one hour then uncovered and rested for another hour. I like to slice around 165°.
I hope this helps.
- spacetrucker
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Re: A couple of primes for a friend.
Beautimos slices....
as always
as always
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- k.a.m.
- Chuck Wagon
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Re: A couple of primes for a friend.
Thank you Sir.
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- Pilgrim
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Re: A couple of primes for a friend.
So where do I get on the waiting list to be your friend?
- k.a.m.
- Chuck Wagon
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Re: A couple of primes for a friend.
dwilliams35 wrote:So where do I get on the waiting list to be your friend?
My front porch light is always on friend.
- castironchris
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Re: A couple of primes for a friend.
k.a.m. wrote:Kylem.cmp wrote:When do you pan yours? I'm assuming you put foil over the pan and it's like wrapping them? Looks like alot better method than wrapping in foil.
Yes Sir when the briskets hit about 165° and I like the color I pan them and add a 1/2 cup of beef broth then cover the top with aluminum foil. This way you catch all your juices and can pour in a gravy separator. Once they reach 205°I check the middle of the flat with a tooth pick for probe tender.
I let these rest covered in the pan in the oven for one hour then uncovered and rested for another hour. I like to slice around 165°.
I hope this helps.
This is some wonderful info!! Thanks!!
Weber 22" with SlownSear
Weber Smokey Mountain 22"
Weber Smokey Mountain 22"
- k.a.m.
- Chuck Wagon
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Re: A couple of primes for a friend.
castironchris wrote:k.a.m. wrote:Kylem.cmp wrote:When do you pan yours? I'm assuming you put foil over the pan and it's like wrapping them? Looks like alot better method than wrapping in foil.
Yes Sir when the briskets hit about 165° and I like the color I pan them and add a 1/2 cup of beef broth then cover the top with aluminum foil. This way you catch all your juices and can pour in a gravy separator. Once they reach 205°I check the middle of the flat with a tooth pick for probe tender.
I let these rest covered in the pan in the oven for one hour then uncovered and rested for another hour. I like to slice around 165°.
I hope this helps.
This is some wonderful info!! Thanks!!
You are very welcome Sir.
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