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Started By
Message
re: 4-2-10 Brisket
Posted on 9/9/22 at 4:43 pm to Crawfish From Arabi
Posted on 9/9/22 at 4:43 pm to Crawfish From Arabi
quote:
I don't get it, and maybe I never will. Why do people still rely on set times to know when bbq is done? I've never done that, and never will. Even on ribs.
Never met a cow or a hog or a chicken for that matter that could tell time.
0
Posted on 9/9/22 at 4:57 pm to Crawfish From Arabi
Nice looking brisket.
quote:As with all recipes (and things in the universe) time is relative.
Why do people still rely on set times to know when bbq is done?
Posted on 10/7/22 at 7:19 pm to BigDropper
Started the 4-2-10 experiment tonight. Pulled one out of the chest freezer on Sunday to slack but it was still partially frozen.
Pre-trim. Didn't require too much knife work.
Brisket went on @19:20. See you in 4 hours. Don't judge me on the huge scar. PSA: don't drink & trim.
Pre-trim. Didn't require too much knife work.
Brisket went on @19:20. See you in 4 hours. Don't judge me on the huge scar. PSA: don't drink & trim.
Posted on 10/7/22 at 10:25 pm to BigDropper
After 4 hours, this is how it looks. Hit 170°F internal. Not impressed by the bark. Raised cook temp to 285°F. See you in 2 hours.
Edit: started fat up, flipped it to fat down.
Edit: started fat up, flipped it to fat down.
This post was edited on 10/7/22 at 10:31 pm
Posted on 10/7/22 at 10:29 pm to BigDropper
I'm here for the science. What did you rub with?
Posted on 10/7/22 at 10:37 pm to holygrale
When I reinserted the probe, it read 160°F.
Rub
3 parts salt
2 parts 16 mesh ground black pepper
1/2 part Lawry's Seasoned Salt
1/2 part McCormick Seasoned Meat Tenderizer
I did a traditional brisket cook two weeks ago and liked the flavor so, I stuck with it.
Rub
3 parts salt
2 parts 16 mesh ground black pepper
1/2 part Lawry's Seasoned Salt
1/2 part McCormick Seasoned Meat Tenderizer
I did a traditional brisket cook two weeks ago and liked the flavor so, I stuck with it.
Posted on 10/7/22 at 11:11 pm to BigDropper
I actually tried a version of this not long after this thread. Ended up with pot roast. My main concern was realized in that the oven temp got too high for too long trying to maintain the setting. Tasted good, just fall apart. Back to the normal way for me unless I eventually get something more reliable than my oven.
Posted on 10/7/22 at 11:20 pm to GRTiger
I think temp control is the biggest factor. Most ovens lowest temp settings are 170°F.
I will probably end up with a similar result but. Science.
I have three more briskets in the freezer and this was worth the sacrifice.
I will probably end up with a similar result but. Science.
I have three more briskets in the freezer and this was worth the sacrifice.
Posted on 10/8/22 at 2:01 am to Crawfish From Arabi
quote:
Arabi
You need to label that NSFW. That’s fap material.
Posted on 10/8/22 at 11:57 am to Chucktown_Badger
From last night (2AM). Bark was very meh with a huge blemish.
Fat side
wrapped.
Lean side
Wrapped, panned,
Covered
Fat side
wrapped. Lean side
Wrapped, panned,
Covered
Posted on 10/8/22 at 1:42 pm to BigDropper
Wrapped briskets always coke out with bark not as good as unwrapped.
Posted on 10/8/22 at 1:53 pm to TackySweater
Absolutely, even more so when not fully developed.
The final product. Very juicy & super moist but not my favorite flavor and texture.
As suspected, came out more like pot roast or roast beef. I'll never cook a brisket this way again.
The final product. Very juicy & super moist but not my favorite flavor and texture.
As suspected, came out more like pot roast or roast beef. I'll never cook a brisket this way again.
Posted on 10/8/22 at 3:00 pm to BigDropper
Hmmm
Posted on 10/8/22 at 6:16 pm to GRTiger
quote:What temp setting? Mine goes down really low if I need it.
My main concern was realized in that the oven temp got too high for too long
Posted on 10/8/22 at 6:51 pm to BigDropper
I'm just happy you posted your misteaks
Posted on 10/8/22 at 6:53 pm to BigDropper
That is an odd looking brisket.
Posted on 10/8/22 at 7:04 pm to AlxTgr
Mine allowed 160 and for a while read low 150s so I thought it was good. I think it settled in the high 160s to low 170s though so it just cooked the shite out of it.
Posted on 10/8/22 at 9:02 pm to thegreatboudini
Of course, my wife said it's the best one I've cooked
She likes the pot roast taste and texture.
She likes the pot roast taste and texture.
Posted on 10/8/22 at 9:12 pm to BigDropper
Keep it simple.
Trim it, rub it, 235 until 195-200 internal.
If you are in a hurry. Use the Texas cheat and wrap it at 165.
If you are in a real hurry, 235 for two hours and then into the oven at 350 until internal is 195-200.
You don’t have to over complicate these things.
Trim it, rub it, 235 until 195-200 internal.
If you are in a hurry. Use the Texas cheat and wrap it at 165.
If you are in a real hurry, 235 for two hours and then into the oven at 350 until internal is 195-200.
You don’t have to over complicate these things.
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