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re: Made poor man’s burnt ends and wow
Posted on 7/4/22 at 8:47 am to tonydtigr
Posted on 7/4/22 at 8:47 am to tonydtigr
fall apart smoked chuck?
I am not talking about the break down .. I go to 202-205 and probe usually unless the probe gives no resistence prior.
when I do beef ribs there is a significant difference between 195 and 205, usually,
I am not talking about the break down .. I go to 202-205 and probe usually unless the probe gives no resistence prior.
when I do beef ribs there is a significant difference between 195 and 205, usually,
0
Posted on 7/4/22 at 8:47 am to drockw1
Been on about an hour and a half...
Posted on 7/4/22 at 9:01 am to t00f
quote:
you are not going to see fall apart tender on these cuts unless you braise them.
Which is what the burt ends method is. Essentially, the meat is seared and simmered, just like braising.
Posted on 7/4/22 at 9:05 am to BigDropper
i thought Zombie was talking about smoking one like a brisket.
Posted on 7/4/22 at 9:14 am to t00f
If the brisket is wrapped, one could argue that wrapping the meat is similar to braising due to the fact that moisture gets trapped in which pools and also produces steam. So, in essence, it's a combination cooking method similar to braising that begin with a step similar to searing and then a step similar to simmering.
Posted on 7/4/22 at 9:19 am to BigDropper
I wrap in butcher paper but with enough moisture and aluminum foil, sure.
Posted on 7/4/22 at 9:54 am to t00f
Wrap time…forgot to get a pre-wrap pic but we are looking like we’re in good shape
Posted on 7/4/22 at 10:37 am to tonydtigr
quote:
Internal temp needs to hit 203 for connective tissues to break down for fall apart tender on these cuts of meat.
Right. After cubing and letting go for 2 more hours on the smoker it no doubt hits or exceeds that temperature. I made some for a very small get together last night and to say they were a huge hit is an understatement.
Posted on 7/4/22 at 10:40 am to LSUZombie
Also yesterday I didn’t bother with an internal temp. I smoked two hours uncovered, two hours wrapped, and then two hours cubed and sauced. Came out great. Temp was at 275.
Posted on 7/4/22 at 11:30 am to t00f
Butcher paper retains plenty enough moisture to steam brisket.
Posted on 7/4/22 at 11:53 am to BigDropper
No
Most of the steam escapes.
You know this
It’s breathable.
Bark is usually still crisp
Not so much, at all, with foil
Happy 4th BD
Most of the steam escapes.
You know this
It’s breathable.
Bark is usually still crisp
Not so much, at all, with foil
Happy 4th BD
Posted on 7/4/22 at 11:54 am to t00f
foil boat method > butcher paper
Posted on 7/4/22 at 12:03 pm to t00f
What is the purpose of wrapping with BP?
Posted on 7/4/22 at 12:12 pm to t00f
So according to articles I read online, you are correct, the paper is supposed to be breathable and if true, will let steam and moisture out.
But…whenever I cook with paper, there’s always juice/fat in the bottom of the paper. As long as that’s there, the paper is still going to continue to steam. I guess the thought is just not as much as foil.
I’ve switched to butcher paper because I find it easier to use than foil, but I’ve never done a side by side comparison to tell you if it’s a difference or not. All I know is it works and my bbq is good when I use foil or paper.
But…whenever I cook with paper, there’s always juice/fat in the bottom of the paper. As long as that’s there, the paper is still going to continue to steam. I guess the thought is just not as much as foil.
I’ve switched to butcher paper because I find it easier to use than foil, but I’ve never done a side by side comparison to tell you if it’s a difference or not. All I know is it works and my bbq is good when I use foil or paper.
Posted on 7/4/22 at 12:15 pm to Glock17
I’ve been seeing this foil boat fad gaining popularity. Wrap, don’t wrap, paper, foil, boat…whatever, just find what works for you and make good bbq! There’s more than one way to bbq!
Posted on 7/4/22 at 12:20 pm to BigDropper
Not wanting to boil your Q but retain some moisture
Example
Non wrapped ribs, usually will have a chew, which is the way I like it.
Wrapped in foil, fall of the bone since it was boiled in foil
Franklin uses it (paper) for his tallow on brisket
Example
Non wrapped ribs, usually will have a chew, which is the way I like it.
Wrapped in foil, fall of the bone since it was boiled in foil
Franklin uses it (paper) for his tallow on brisket
Posted on 7/4/22 at 1:16 pm to BigDropper
Mine took 8 hours to get to 195. Had two chuck roasts.
This is what it is looking like now
This is what it is looking like now
Posted on 7/4/22 at 1:59 pm to Boss
quote:
Mine took 8 hours to get to 195.
Wow. That’s a long time, though all meat is different. What was the temp you cooked at?
Posted on 7/4/22 at 2:21 pm to LSUZombie
Did 225. With a pellet smoker so just let it go. I kept them whole and then cubed after.
One side is hot the other side is asian style. Will see how they come out.
One side is hot the other side is asian style. Will see how they come out.
Posted on 7/4/22 at 2:24 pm to Boss
Yeah, you guys have convinced me. I’m trying this, this weekend. All of these pics look great.
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