Cookoff Brisket......

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Re: Cookoff Brisket......

Postby Raider18 » Wed Oct 30, 2013 2:09 pm

I wonder what OC pit that is.


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Re: Cookoff Brisket......

Postby garzanium » Wed Oct 30, 2013 6:24 pm

Raider18 wrote:I wonder what OC pit that is.


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looks like the OC Wrangler

I cooked on the exact one this weekend- I purchased this for my FIL a while back. decently heavy,nice for the price, but if i could stretch budget for an offset for myself...would go a different route..something 1/4"
We ran a 12lb brisket, 2 racks of ribs and a pork butt with a bit of realestate to spare

Ran the brisket for 12 hrs- it has a bit of leaking around the door- but not too much.

Ran it between 250-300 most of the time- dipped down to 220 ish a few times, but overall, not hard to manage- adding a piece of wood or so every 40 minutes- airflow wide open on both ends. Temp outside was steady high 60's with decent winds

Here is the brisket and pork a few hrs. .


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end result

Image[/QUOTE]




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Re: Cookoff Brisket......

Postby JMoney7269 » Wed Oct 30, 2013 7:09 pm

That looks like full belly brisket!
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Re: Cookoff Brisket......

Postby Raider18 » Wed Oct 30, 2013 8:57 pm

Read the comments after posting. Aaron said it's the Ranch Hand


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Re: Cookoff Brisket......

Postby RLTXBBQ » Wed Oct 30, 2013 9:44 pm

fatbackjones wrote:
JMoney7269 wrote:
Southern Pride BBQ wrote:I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......

I hope you don't take this to the offensive and perceive this as helpful.
What does this picture look like to you? ^^^
Image
It looks like you got some blotching from injection which looks really unappealing in the box but heck canterburys brisket slices are darker than that and he does well. I think bark is over rated but your slices do look a little dry and don't appear to have any crust on them. Have you ever turned in the famous "franklin cut"? You would be surprised how much better if not win if it's fork tender and in the box. If you pretrim the brisket, slice on the right bias, you can get both, paint on some strained aujus thinned with some mixed commercial injection and you got it. Also a good savory rub ground fine and sprinkled on the tops of each slice for some

▲▲▲▲
What exactly is a Franklin cut?


JD what do you mean by "on the right bias? never heard that term before, just curious, is there a left and right bias?
Btw your brisket in the video was super juicy, how the heck do you do that?
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Re: Cookoff Brisket......

Postby JMoney7269 » Thu Oct 31, 2013 12:56 am

Right bias meaning angle to the grain. Slices can even be made taller by angling the knife while cutting against the grain. I truly believe that Hott and fast cooking is what makes a product juicier in the end. It renders fat quicker etc. You don't cook a prime ribeye @225, so why would you a brisket?
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Re: Cookoff Brisket......

Postby Big Ed » Thu Oct 31, 2013 5:56 am

You can't compare ribeye to a brisket!!


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Re: Cookoff Brisket......

Postby RLTXBBQ » Thu Oct 31, 2013 6:37 am

JD so you cut the slices "with" the grain instead of across the grain?
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Re: Cookoff Brisket......

Postby JMoney7269 » Thu Oct 31, 2013 8:28 am

Big Ed wrote:You can't compare ribeye to a brisket!!


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I can and just did

RLTXBBQ wrote:JD so you cut the slices "with" the grain instead of across the grain?


Where did I post about cutting "with the grain" that would confuse anyone?
Who is JD?
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Re: Cookoff Brisket......

Postby erbeman » Thu Oct 31, 2013 8:35 am

JMoney7269 wrote:Right bias meaning angle to the grain. Slices can even be made taller by angling the knife while cutting against the grain. I truly believe that Hott and fast cooking is what makes a product juicier in the end. It renders fat quicker etc. You don't cook a prime ribeye @225, so why would you a brisket?



I'm not arguing with anyone but, I do slow cook my steaks. They take 45-60 minutes, and they are incredible! You should give it a try sometime.


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Re: Cookoff Brisket......

Postby bruno994 » Thu Oct 31, 2013 9:20 am

Btw your brisket in the video was super juicy, how the heck do you do that?
By slicing it fat side up... :lol: That's one way, properly cooking it is another.

Agreed with Big Ed, no comparison with brisket and ribeyes.

HNF or SNL, it is all about breaking down the internal fat. As a cook, you have to find what works best for you and your pit. I have cooked both ways with great results, but for now in comps I stick with 250.

J$ is correct, he never mentioned cutting with the grain. That would be a terrible mistake with brisket...

Good looking grub there erbeman...
Last edited by bruno994 on Thu Oct 31, 2013 9:22 am, edited 1 time in total.
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Re: Cookoff Brisket......

Postby JMoney7269 » Thu Oct 31, 2013 9:21 am

I did, they were juicy like all getout, but didn't care for the flavor. I like char on my steak from the grill grates.
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Re: Cookoff Brisket......

Postby bruno994 » Thu Oct 31, 2013 9:24 am

Good looking steak there J$...
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Re: Cookoff Brisket......

Postby JMoney7269 » Thu Oct 31, 2013 9:36 am

bruno994 wrote:Btw your brisket in the video was super juicy, how the heck do you do that?
by slicing fat side up...:lol: That's one way, properly cooking it is another.

Agreed with Big Ed, no comparison with brisket and ribeyes.

HNF or SNL, it is all about breaking down the internal fat. As a cook, you have to find what works best for you and your pit. I have cooked both ways with great results, but for now in comps I stick with 250.

J$ is correct, he never mentioned cutting with the grain. That would be a terrible mistake with brisket...

Good looking grub there erbeman...


God thank you. I was waiting for someone to finally catch that. When you cut, the meat self bastes and won't dry out. Thought all comp cookers knew that. Also keeps you from shredding the flat since the cutting board is making full contact, if it's a little stringy you can just mow right through it

That's a nice lookin ribeye L&S also
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Re: Cookoff Brisket......

Postby RLTXBBQ » Thu Oct 31, 2013 10:13 am

JMoney7269 wrote:Right bias meaning angle to the grain. Slices can even be made taller by angling the knife while cutting against the grain. I truly believe that Hott and fast cooking is what makes a product juicier in the end. It renders fat quicker etc. You don't cook a prime ribeye @225, so why would you a brisket?


Guess its the play on the words I misunderstood, angle to the grain must mean the same as across the grain. Sorry about the JD part, my bad, blame it on the Dos X.

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