Practice makes perfect
Moderator: TBBQF Deputies
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Practice makes perfect
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 .
Sent from my iPhone using Tapatalk
Trying out brining a brisket, lamb, butt, and ribs today. Gonna try some TV BBQ pitmaster techniques of au jous .
Sent from my iPhone using Tapatalk
Last edited by PinoyPitmaster on Sat Sep 15, 2018 12:24 am, edited 1 time in total.
- OldUsedParts
- Deputy
- Posts: 21562
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Practice makes perfect
Some Folks are fixin to Dine sublime
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Re: Practice makes perfect
In since 6am. . Ribs in later
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- Rambo
- Deputy
- Posts: 8431
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Practice makes perfect
Please update us; good luck
- TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
- Contact:
Re: Practice makes perfect
Yes Sir, keep the pics coming.
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Practice makes perfect
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.
(Insert witty signature here)
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Practice makes perfect
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
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Practice makes perfect
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.
(Insert witty signature here)
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Practice makes perfect
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?
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- woodenvisions
- Chuck Wagon
- Posts: 5710
- Joined: Sun Aug 02, 2015 12:37 pm
- Contact:
Re: Practice makes perfect
We've all done that lol.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?
Sent from my iPhone using Tapatalk
Anyone who denies it is Fibbing lol !!
Sent from my LGL84VL using Tapatalk
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Practice makes perfect
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?
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.
(Insert witty signature here)
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Re: Practice makes perfect
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?
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.
Thanks! I found it on Amazon couple bucks more but free shipping!
Sent from my iPhone using Tapatalk
- PinoyPitmaster
- Cowboy
- Posts: 314
- Joined: Mon Jun 11, 2018 12:03 pm
- Contact:
Re: Practice makes perfect
In goes the ribs...the butt and brisket needs another friend...
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 10 guests