cook for Christmas party this weekend
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- Rustler
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cook for Christmas party this weekend
3 racks Pork Ribs, Pork Butt, 2 racks Beef Ribs, Brisket
both sets of ribs came out perfect
pork butt was pulled too early, thick parts weren't as tender as others, but i had serve because the guests were getting restless after devouring all the ribs first
brisket - i have to work on trimming. can't figure out how to measure 1/4" thick fat cap on top when i can't see where the meat is underneath. for the most part, all the fat rendered, but i do have to work on deckle and take a little bit more off the point. also, i overcooked it...forgot that the stupid probe was off, so i cooked up to 195, but used thermapen to probe for tenderness, and IT read 206
bbq'ing is pretty darn fun, even if i'm up at 4am...now if i can figure out a way how to churn this out on the regular and sell it!
both sets of ribs came out perfect
pork butt was pulled too early, thick parts weren't as tender as others, but i had serve because the guests were getting restless after devouring all the ribs first
brisket - i have to work on trimming. can't figure out how to measure 1/4" thick fat cap on top when i can't see where the meat is underneath. for the most part, all the fat rendered, but i do have to work on deckle and take a little bit more off the point. also, i overcooked it...forgot that the stupid probe was off, so i cooked up to 195, but used thermapen to probe for tenderness, and IT read 206
bbq'ing is pretty darn fun, even if i'm up at 4am...now if i can figure out a way how to churn this out on the regular and sell it!
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- Rustler
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Re: cook for Christmas party this weekend
Looks like that was a great party!
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Re: cook for Christmas party this weekend
It all look's pretty dang good to me.
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Re: cook for Christmas party this weekend
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Re: cook for Christmas party this weekend
It all looks Goood! especially those beef ribs!
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Re: cook for Christmas party this weekend
Dang, my invite must have got lost in the mail.
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- bsooner75
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Re: cook for Christmas party this weekend
That is some great looking BBQ.
I am in the same boat as you on the trimming. I try but can't figure out the 1/4 inch thing either.
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I am in the same boat as you on the trimming. I try but can't figure out the 1/4 inch thing either.
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- Rustler
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Re: cook for Christmas party this weekend
haha sorry okie, I think it did get lost
bsooner, there is a YouTube video of Aaron Franklin at the a&m bbq camp where he trims a brisket, but it's hard to see what he's doing...I am pleased with most of how my cook is going, I just need to get this part down
bsooner, there is a YouTube video of Aaron Franklin at the a&m bbq camp where he trims a brisket, but it's hard to see what he's doing...I am pleased with most of how my cook is going, I just need to get this part down
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Re: cook for Christmas party this weekend
Where did you get this beef ribs?
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Re: cook for Christmas party this weekend
i bought them at kroger for $6.50/lb. $80 for two slabs
i asked for plate short ribs, but the sticker said chuck. i don't know the difference by look, but i hear that we should be smoking plate ribs (altho i've read several pitmasters around TX do use chuck)
i might call some high end butcher shops around houston (pete's fine meats, b&b butcher) and ask for plate, or at least see what the difference is
i asked for plate short ribs, but the sticker said chuck. i don't know the difference by look, but i hear that we should be smoking plate ribs (altho i've read several pitmasters around TX do use chuck)
i might call some high end butcher shops around houston (pete's fine meats, b&b butcher) and ask for plate, or at least see what the difference is
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Re: cook for Christmas party this weekend
sinfony78 wrote:brisket - i have to work on trimming. can't figure out how to measure 1/4" thick fat cap on top when i can't see where the meat is underneath. for the most part, all the fat rendered, but i do have to work on deckle and take a little bit more off the point. also, i overcooked it...forgot that the stupid probe was off, so i cooked up to 195, but used thermapen to probe for tenderness, and IT read 206
Your cook turned out very Good Congrats.
When you look at the edge of the brisket where the thick "white chocolate" fat is trim it down to a 1/4" or to the meat the rest of the cap leave alone. Here are some trim pics of a packer I did that may help.
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Re: cook for Christmas party this weekend
Good looking eats right there, hats off to you on a fine cook.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: cook for Christmas party this weekend
Another thing you said your brisket was over cooked at 206° Do not rely on temp. I have had briskets hit 205°plus and be tough. I carry most of my briskets to 210° its all about the rest.
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