Practice makes perfect

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 12:20 am

Back on a mission. Prepped for 530-6am start. Brisket, spare ribs, butt, lamb, and chicken.
Trying out brining a brisket, lamb, butt, and ribs today. Gonna try some TV BBQ pitmaster techniques of au jous . ImageImageImageImageImage


Sent from my iPhone using Tapatalk
Last edited by PinoyPitmaster on Sat Sep 15, 2018 12:24 am, edited 1 time in total.
User avatar
OldUsedParts
Deputy
Posts: 11638
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Practice makes perfect

Postby OldUsedParts » Sat Sep 15, 2018 6:08 am

Some Folks are fixin to Dine sublime :tup: :salut: :cheers:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 6:38 am

In since 6am. Image. Ribs in later


Sent from my iPhone using Tapatalk
User avatar
Rambo
Deputy
Posts: 1949
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Practice makes perfect

Postby Rambo » Sat Sep 15, 2018 6:42 am

Please update us; good luck
User avatar
TwoGuysBBQ
Bandolero
Posts: 690
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Practice makes perfect

Postby TwoGuysBBQ » Sat Sep 15, 2018 7:58 am

Yes Sir, keep the pics coming. :salut:
User avatar
Txdragon
Deputy
Posts: 3868
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 8:12 am

I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb. :D
(Insert witty signature here)
User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 8:18 am

Txdragon wrote:I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb.

Yea trying out brining the brisket. Brined it for about 8 hrs—not sure what to expect. Friend jacking with me says “what ya doing making corned beef?” Im sure to get it all but at least gotta try. Hoping the brine flavor sticks and doesn’t get cooked out. Dem books say salt and sugar will stick to meat so figured I’d put theory into practice


Sent from my iPhone using Tapatalk
User avatar
Txdragon
Deputy
Posts: 3868
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 8:34 am

PinoyPitmaster wrote:
Txdragon wrote:I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb.

Yea trying out brining the brisket. Brined it for about 8 hrs—not sure what to expect. Friend jacking with me says “what ya doing making corned beef?” Im sure to get it all but at least gotta try. Hoping the brine flavor sticks and doesn’t get cooked out. Dem books say salt and sugar will stick to meat so figured I’d put theory into practice


Sent from my iPhone using Tapatalk


One of the largest issues with just a standard brine on brisket is the fat content. The fat kinda repels your solution and fights against what you're doing. It won't get a lot of penetration in a short timespan. LONG soak periods are best, combined with heavy flavor profile. Salt does best when it has sufficient time to penetrate; it's hygroscopic (brings in water). So the longer it has to penetrate, the better results you'll get from osmotic action. This is why standard brines have a fair amount of salt in them, it's not just for flavor but to assist with obtaining and keeping moisture ;) Sugar is there to balance things out and to provide some color in the end. 8)
(Insert witty signature here)
User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 8:56 am

So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


Sent from my iPhone using Tapatalk
User avatar
woodenvisions
Chuck Wagon
Posts: 3860
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Practice makes perfect

Postby woodenvisions » Sat Sep 15, 2018 9:04 am

PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


Sent from my iPhone using Tapatalk
We've all done that lol.
Anyone who denies it is Fibbing lol !!

Sent from my LGL84VL using Tapatalk
User avatar
Txdragon
Deputy
Posts: 3868
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 9:14 am

Be careful, you could go blind!!
(Insert witty signature here)
User avatar
Txdragon
Deputy
Posts: 3868
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 9:20 am

PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


Sent from my iPhone using Tapatalk


These do a good job flattening chicken and veal and steaks, but for any sort of deep penetration, I'd recommend one of these. Got it for 5 bucks at Atwoods. You may see them in other places, tractor supply, bass pro, academy, etc.
20180915_091600.jpg
(Insert witty signature here)
User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 9:29 am

Txdragon wrote:
PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


Sent from my iPhone using Tapatalk


These do a good job flattening chicken and veal and steaks, but for any sort of deep penetration, I'd recommend one of these. Got it for 5 bucks at Atwoods. You may see them in other places, tractor supply, bass pro, academy, etc.
20180915_091600.jpg

Thanks! I found it on Amazon couple bucks more but free shipping!


Sent from my iPhone using Tapatalk
User avatar
PinoyPitmaster
Rustler
Posts: 183
Joined: Mon Jun 11, 2018 12:03 pm
Contact:

Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 10:24 am

In goes the ribs...the butt and brisket needs another friend...ImageImageImage


Sent from my iPhone using Tapatalk
User avatar
Txdragon
Deputy
Posts: 3868
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 10:28 am

Looking good so far! Love the color!
(Insert witty signature here)

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 3 guests