Once you hit 165 bacteria is dead. Also if you spend a long time in the 145 range bacteria will die. That's why you can cook chicken in a 145 water bath via sous vide.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I prefer a modified Memphis dust rub recipe I found on line and tweaked over the years. I believe it was developed as an homage to Rendezvous BBQ in Memphis.
Has anyone tried this Blues Hog on a brisket? Thinking of going with it on my next cook. It is great on burgers.
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My husband currently has 6 butts resting. Once he pulls them, we’ll put them in bags to vacuum seal (with juices). We package a few larger bags and a few portioned for 2-4 people. We call the larger ones “Party in a Bag”. They’re great when we want to have a group over-just thaw, put it in a crock pot and warm it up!
We do the same when he smokes brisket (vacuum package with the juices after he slices)
I rarely order brisket at a restaurant any more.
But…if you’re ever in the Twin Citiies area, go to Big Bore BBQ in Hanover. You won’t be disappointed, even with the brisket.
We do the same when he smokes brisket (vacuum package with the juices after he slices)
I rarely order brisket at a restaurant any more.
But…if you’re ever in the Twin Citiies area, go to Big Bore BBQ in Hanover. You won’t be disappointed, even with the brisket.
I don't know for me a whole packer brisket is always the way to go but I'm also a big Texas style bbq person. I also think a long cook time and at least an 8 hour rest are ideal.
Also a big fan of vacuum sealing and using the sous vide to reheat. I haven't tried slicing the brisket before freezing though.
It’s worked for us. Just re-heat it low and slow.
It also makes great Christmas presents for family members that don’t want to do a lot of cooking and enjoy pulled pork and brisket.
I've done this out of necessity on really big packers or ones that are very lopsided with a thick point and thin flat. Keeps me from drying out the flat because the point takes so much longer. If it's a more consistent thickness throughout I wouldn't worry about separating it.
Just take a big knife and cut it in half, lol.
Here's how my point that I smoked last weekend turned out on my little Traeger:
They will. But they will also probably charge you extra…..there is a reason a packer is $3-$4 a pound cheaper than the trimmed version.
Watch a couple of YouTube videos and with some practice you will get close enough.
Really once you get the fat cap dealt with it is all about how much of the fat layer (between the point and the flat) you trim / leave. Once you see where the point meets the flat pick your spot and cut it.
Grill it. Here's an awesome marinade recipe:
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Feed Your Large Family With a Balsamic-Marinated Grilled Chuck Roast
Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.
Set your grill up for direct and indirect heat. Take it out of the marinade, throw it over hot direct heat 3-4 minutes per side (I rotate halfway to get X grill marks), then move roast over to indirect heat. Should take another 25-30 minutes to cook through. I've done this recipe several times, never disappoints. Remember to let it rest at least 10-15 minutes after pulling off the grill before slicing.
Grill it. Here's an awesome marinade recipe:
Feed Your Large Family With a Balsamic-Marinated Grilled Chuck Roast
Grilling chuck steak is a delicious way to serve this inexpensive cut of beef. To tenderize the tough meat, marinate it for several hours before cooking.www.thespruceeats.com
Set your grill up for direct and indirect heat. Take it out of the marinade, throw it over hot direct heat 3-4 minutes per side (I rotate halfway to get X grill marks), then move roast over to indirect heat. Should take another 25-30 minutes to cook through. I've done this recipe several times, never disappoints. Remember to let it rest at least 10-15 minutes after pulling off the grill before slicing.
I’ve got a Weber gasser, a pellet grill and a Weber kettle. Would this be decent on the gasser? I’d rather not fire up the kettle.
Should work on the gas grill. I only have a charcoal, so I've only ever made it using coals and then threw on some hickory chunks while it's on the indirect heat to give it some smoke. But gas grill should work fine I'd think, just do the same direct/indirect timing. Also, I've never made the chimichurri from the recipe. The marinade by itself is really good. If you can get it scored and in the marinade overnight that'll be some flavor.
Vac sealed pulled pork is awesome at tailgates. I bring along a disposable foil pan, dump a can of beer in it, empty out the bag, and set the grill to low.
Is it decent reheated? I just remembered our oldest isn’t here this weekend so we’ll have a bunch of leftovers.
Yep, I usually put slices into a pan with a little water and cover it up over med heat. Another thing I've done with leftovers is cube the slices up a bit, give them a quick flash fry to reheat, and make street tacos with some chopped salad mix, black beans, mexicorn, cilantro, cheese, guac, whatever.
CILANTRO! That is a divisive subject that might send this thread to the cave. Yuck to me. Yum to other very few say they cant really taste it.
That's right, I said it.
Love me some cilantro. It is funny how different peoples' take on it is. To me it adds freshness, to my MiL it's just too spicy. I don't get spice/heat from cilantro, but whatev.
Grimes Fareway has tritip on sale for $6.99/#. Not sure about other stores. I picked 2 up on Memorial Day and I swear they were prime, not choice. Going back this morning for a couple more.
