cook for Christmas party this weekend

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sinfony78
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cook for Christmas party this weekend

Postby sinfony78 » Mon Dec 21, 2015 12:21 am

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!

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Re: cook for Christmas party this weekend

Postby sinfony78 » Mon Dec 21, 2015 12:22 am

more pics

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Re: cook for Christmas party this weekend

Postby Gator » Mon Dec 21, 2015 5:29 am

Looks like that was a great party! 8)
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Re: cook for Christmas party this weekend

Postby Williep » Mon Dec 21, 2015 5:33 am

It all look's pretty dang good to me. :cheers:
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Re: cook for Christmas party this weekend

Postby OldUsedParts » Mon Dec 21, 2015 8:03 am

:salut: :cheers:
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Re: cook for Christmas party this weekend

Postby TwoGuysBBQ » Mon Dec 21, 2015 8:50 am

It all looks Goood! especially those beef ribs! :salut:
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Re: cook for Christmas party this weekend

Postby Okie Sawbones » Mon Dec 21, 2015 11:40 am

Dang, my invite must have got lost in the mail. :dont:
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Re: cook for Christmas party this weekend

Postby bsooner75 » Mon Dec 21, 2015 11:43 am

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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Re: cook for Christmas party this weekend

Postby sinfony78 » Mon Dec 21, 2015 1:25 pm

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
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Re: cook for Christmas party this weekend

Postby Raider18 » Mon Dec 21, 2015 2:55 pm

Where did you get this beef ribs?


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Re: cook for Christmas party this weekend

Postby sinfony78 » Mon Dec 21, 2015 7:38 pm

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
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Re: cook for Christmas party this weekend

Postby k.a.m. » Mon Dec 21, 2015 8:08 pm

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. :D
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.
photo 1a.JPG

photo 2a.JPG
photo 3a.JPG
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k.a.m.
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Re: cook for Christmas party this weekend

Postby k.a.m. » Mon Dec 21, 2015 8:12 pm

photo 4a.JPG

photo 5a.JPG

photo 6a.JPG
Always remember slow and steady wins the race.

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Re: cook for Christmas party this weekend

Postby limey » Mon Dec 21, 2015 8:16 pm

Good looking eats right there, hats off to you on a fine cook. :cheers:
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Re: cook for Christmas party this weekend

Postby k.a.m. » Mon Dec 21, 2015 8:17 pm

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. ;)
Always remember slow and steady wins the race.

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