JamesB
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I’ve been watching it . Looks really good. Great bark...I gotta try that Wagyu tallow wrap next time..
Read where hackers shut down 30% of the meat packing capacity in the US.
There goes the price of beef..
What's for dinner tonight? Dinner ideas?
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Read where hackers shut down 30% of the meat packing capacity in the US.
There goes the price of beef..
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I'm sure it's because I'm watching it, but seeing a 2nd stall, WTH? Bumped pit to 235F
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This doesn't help, but inflation is already occuring and will be getting worse.
Unfortunately, do stupid things, win stupid prizes...
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That has some really nice and dark bark.
JamesB
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Yeah, I just noticed a 15 lb. prime packer is $15.00 higher than it was a month ago.
Think I’m gonna go to Sam’s tomorrow and stock up. Inflation is about to get bad me thinks. Price of gas was less than 2 bucks a gallon a couple weeks ago, now it up over 3.
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Gas here is over $4.30
I'm a born and raised Californian, and have watched this become a one party state, and go to hell. It is corrupt and on its way down, that's what you get with progressive rule, anti business. Poser politicians padding themselves and changing rules to hold power. Less personal freedom every year. I was a democrat most of my life, until I saw with my own eyes just how twisted the party became.
Sorry for the OT
Dinner is officially now take out, I'm not rushing this baby, still not hit 200F. It will be great tomorrow. Silly me, I reread my previous cooks, they were started earlier, rookie move!
JamesB
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Yeah, I saw where you started your last one 2-3 hours earlier. In fact I looked it up when I did mine a couple weeks ago, to check your start time and temps. I started around 5:30 because I ran 180 instead of 190 for the overnight portion. That was actually a mistake, I’m gonna run 190 next time, maybe even 200 until I go to bed. I’d like to be close to 160 by mid morning.
As for California, the last 20 years have been brutal, and not much is gonna change since they voted in ballot harvesting. I just don’t get how that is legal. I also don’t understand why the people don’t vote some of those crooks out of office. To much free stuff I guess!
As for California, the last 20 years have been brutal, and not much is gonna change since they voted in ballot harvesting. I just don’t get how that is legal. I also don’t understand why the people don’t vote some of those crooks out of office. To much free stuff I guess!
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Well, this will be great tomorrow! The paper wrap with Wagu Tallow is a winner. Super juicy!
I pulled it at 203, let it sit out to 180 (per the BBQ scientist), then into the cooler for 3hours final rest.
I don't get huge smoke rings, even though there was always lots of visible smoke. Maybe colder meat initially? To maximize the initial adsorbsion time window??
I pulled it at 203, let it sit out to 180 (per the BBQ scientist), then into the cooler for 3hours final rest.
I don't get huge smoke rings, even though there was always lots of visible smoke. Maybe colder meat initially? To maximize the initial adsorbsion time window??
JamesB
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If I cook brisket fat side up, I don’t get a smoke ring either. Was yours fat up or down?
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Fat up, maybe that heat seals the meat side quicker. May try lower temp for the first three hours along with smoke tube. Need to study. Aren't offset smokers hotter? Like 250F?
It's a mystery
JamesB
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Yeah, I used to run my offset around 250. Was really hard to maintain 225.
James speaks Truth... Fat down for me almost ALWAYS meant I lose the fat stuck to the grate when I remove or move the meat... fat UP for me means basting!!!
REM, you need to increase temp if you want a better ring, not lower... did it taste good??? If it tasted good screw the ring, who cares.
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Tasted perfect!
For some reason the temps were unstable and then low for the first few hours. I think maybe the smoke tube might have been involved. Next time I'll keep it farther away from the thermocouple, and shoot for 200F for the first 3 hours.
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Found these at the local market, tossed them on the gasser. Had them on brioche buns, not too shabby!
JamesB
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My last one didn’t have much of a ring, but had a nice smoky flavor ...I think Meathead has an excellent article on his site, about the science behind the ring. After I read that, I don’t worry to much about the ring.
I agree more heat = better ring...
I just looked at Matt’s “weekday” video, and he doesn’t have much of a ring on that one, and only on the bottom (meat side).
If you look at his other brisket videos on the Traeger, where he cooks at 275, he gets a big ring.
Traeger Photos
Traeger Photos
