Psychobilly
🧀Muenster
Lol! "It's cooked perfect but it doesn't have the searing thingies..."
Beef Cuts
- Thread starter spyralout
- Start date
DemonTrich
In Bloom
Packer brisket is thawed. Prep tomorrow night (trim, season, wrap and back in fridge). Then the long ass smoke time.
DemonTrich
In Bloom
Presentation is key. Grill marks, carmelization, etc are key to the looks of an entre. Your brain recognizes good food by sight before taste. Try blind tasting 4 or 5 pureed veggies and see how many you get correct.
notdezmond
In Bloom
Sous vide is nice but nothing beats the Maillard reaction from charcoal or cast iron.
Psychobilly
🧀Muenster
I like telling people how if you plug your nose, you can't tell the difference between raw onion, apples, or Potatoes.
I know the marks are important, I was just drinking last night and reminded of my kitchen days where something wasn't done "right" is all
I don't have a Sous Vide option, as I've never even actually used one, but I know the concept and how it works.
When you do Steak in that, do you sear the outside first ? Depending on the cut and the quality, that's essentially "done enough" for me LOL. Filet Mignon Au Poivre is probably the example I'd use for that; Just sear the outside with a bunch of black pepper and call it a day.
Jewels
Tilts at Tables
DemonTrich
In Bloom
You sear it after the s/v cook time. This sealed in all the juices and give it a finished look. The steak looks grey after s/v. Sear on a HOT HOT cast iron pan or on the grill. Make sure it's HOT.
Were those beef tips? The sausage and beef strips were good too but those were tender. Yummy.
sandman83
In Bloom
ohhh nice. Happy to hear you have the prep planned! A nice overnight dry rub makes for better flavor penetration.
I like telling people how if you plug your nose, you can't tell the difference between raw onion, apples, or Potatoes.
I know the marks are important, I was just drinking last night and reminded of my kitchen days where something wasn't done "right" is all
I don't have a Sous Vide option, as I've never even actually used one, but I know the concept and how it works.
When you do Steak in that, do you sear the outside first ? Depending on the cut and the quality, that's essentially "done enough" for me LOL. Filet Mignon Au Poivre is probably the example I'd use for that; Just sear the outside with a bunch of black pepper and call it a day.
Sous vide you do a 'reverse sear', cook it up to your desired temp, usually rare-med rare, then once done blast it on a 700f grill for a minute on each side to get the goodness =). Blow torch for you manly among us!
Psychobilly
🧀Muenster
Spaceballs! The Flamethrower!
DemonTrich
In Bloom
No bueno on the brisket yesterday. My hot water tank decided to shit the bed. Uppotted 125 clones, then raced to H/D to buy one before they closed. Install is in 1hr. Tonight is brisket. Put on at 12am, 250* smoke for 8hrs (or until internal is165*), then wrap and cook until internal is 205*. Then into the cooler for 2hrs.
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DemonTrich
In Bloom
15lb pre trim. All the fat trimmings/tarrow will be in the smoker as well.
First seasoning was course ground black pepper, salt, pit boss brisket seasoning. Wrapped and in fridge.
OK, here's my brisket sop
Take brisket out of fridge.
10:50 turn on smoker.
Set to 200*
Season with more black pepper
In at 12 midnight, stick temp probes in both sides of thick side. Fat side down Flat/thin side tword pellet hopper (1"-2" from L side)
Set wifi probe to 170* (well done beef).
Wake up in the am and check temp. Turn smoker up to 250*
200* should go to 10-noon the next day.
Remove at 170* and wrap in butcher paper.
Fat side down still!
Insert temp probes thru paper into thick part on sides like before.
Set temp probes to 200*.
Remove from smoker @200*, and put in the oven (no heat) or cooler to finish (1.5hrs).
First seasoning was course ground black pepper, salt, pit boss brisket seasoning. Wrapped and in fridge.
OK, here's my brisket sop
Take brisket out of fridge.
10:50 turn on smoker.
Set to 200*
Season with more black pepper
In at 12 midnight, stick temp probes in both sides of thick side. Fat side down Flat/thin side tword pellet hopper (1"-2" from L side)
Set wifi probe to 170* (well done beef).
Wake up in the am and check temp. Turn smoker up to 250*
200* should go to 10-noon the next day.
Remove at 170* and wrap in butcher paper.
Fat side down still!
Insert temp probes thru paper into thick part on sides like before.
Set temp probes to 200*.
Remove from smoker @200*, and put in the oven (no heat) or cooler to finish (1.5hrs).
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DemonTrich
In Bloom
I'm trying for a 4pm finish time. Tossing some beans and some cubed butternut squash in as well after the wrap.
DemonTrich
In Bloom
So far 10hrs at 200* meat temp is 143*. I just turned it to 250*.
I think I messed up the tallow/fat.
I moved the tallow to the stove top. It seems to be finishing up nicely now.
I think I messed up the tallow/fat.
I moved the tallow to the stove top. It seems to be finishing up nicely now.
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Kanzeon
In Bloom
😂 Hilarious.
200f isn't generally going to be enough to melt beef fat fully, but it's also exactly what I'd cook brisket at. I've had better success keeping the whole cut untrimmed and letting the fat melt over the meat as it cooks.
I don't think you need the temp probe as much as a meat fork to insert and twist to test doneness. Numbers can't tell you that connective tissue has dissolved into collagen fully, which is really when brisket is done.
Anything that says beef is well done at 170 shouldn't be used as a reference. e. Coli - which exists in American beef (though as an aside, Canada and particularly Alberta is easily the king of shitty meat in North America, legally requiring well done burgers to cover up the awful conditions on factory farms there) because of accepted sloppy/lazy procedures in slaughtering and butchering them- dies after a couple minutes at 155, and that's the only bacterial concern with beef. Healthy cows that have been raised humanely and butchered intelligently can be eaten raw without issue.
That all being said I would absolutely eat the fuck out of that. 😂
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Psychobilly
🧀Muenster
Yeah I'd take a crack at that too lol
DemonTrich
In Bloom
The "beef well done" is just the wording. I'm using a new probe kit, so im not used to it yet. I have it set at 205* to remove and rest for 1.5hrs before slicing.
Kanzeon
In Bloom
Don't get me wrong, it looks awesome! I was just info dumping context at ya. 😊
