Beef Cuts

[DemonTrich]

General concensus is 1.5hrs per lb. So I'm at a 15lb brisket, 19.5hr cook time.

Edited

what temp to pull packer brisket - Google Search

www.google.com

 

[Psychobilly]

General concensus is 1.5hrs per lb. So I'm at a 15lb brisket, 19.5hr cook time.

Edited

what temp to pull packer brisket - Google Search

www.google.com

You need anyone to give it a sniff and a taste test??? 15 pounds.. I'm sure there would be enough left for a Sandwich.... lol

 

[DemonTrich]

How far are ya from 14 and schoenherr in warren?

6:45 is the estimated time of cutting. 12* to go in the smoker.

I'm guessing there's 10lbs of meat after trimming and cooking. I'll be slicing to order, then vac sealing the rest.

 

[Psychobilly]

How far are ya from 14 and schoenherr in warren?

6:45 is the estimated time of cutting. 12* to go in the smoker.

I'm guessing there's 10lbs of meat after trimming and cooking. I'll be slicing to order, then vac sealing the rest.

Oh man.... it's not a super long trip, but yeah we need a pH BBQ.

 

[BH]

I’m stuffed and I shouldn’t be drooling and wanting to eat, blame y‘all and all this meat porn lool

 

[DemonTrich]

Well you have until 745 to get here.
197* currently. Deffinately gonna change up my start time. I need to remember 1.5hrs per lb.

 

[sandman83]

Its the 'stall' ....sometimes it goes fast, sometimes it adds another 3-4 hours to your cook.....bbq is done when its done ;D just like a plant

 

[DemonTrich]

Exactly, I go by temp on food, trichomes on plants. I was about to turn her up to 275-300*, but don't wanna fak up all the work. This temp probe kit shows graphs of temp/times.

 

[sandman83]

Exactly, I go by temp on food, trichomes on plants. I was about to turn her up to 275-300*, but don't wanna fak up all the work. This temp probe kit shows graphs of temp/times.

resist the urge! wrapping it and using the cooler is the best trick to get all the moisture back in to the meat anyways. Hate watching all that juice runaway!

So close to the finish line now, go check the 'tater salad is ready.

 

[DemonTrich]

I did put it to 300. It rose to 205* 15mins later. It's resting in the oven (covered also). 35mins left on a 1hr rest. Freaking starving over here!
Lol

I already gave the kid and wife the corn on the cob and beans. I call em fartin beans.

Beans beans, them more you eat, the more you toot. The more you toot, the better you feel, so eat more beans with every meal.
Lol

 

[DemonTrich]

Dayum!! Well worth the wait. No soggy bark

 

[sandman83]

Yummy look at that smoke ring! Well done!

 

[DemonTrich]

I'll tweak the recipe a bit next time. And start it at 6pm vs midnight. That should be a 4pm eat time. Back to the clones and starting those autos tomorrow.

 

[Psychobilly]

Yummy look at that smoke ring! Well done!

If you wanna try some..... Go ahead, guess where he lives

 

[DemonTrich]

Sous vide (150*) reheat today on the brisket. Cubes are for burnt ends. Slices are for dinner. And some corn on the cob and fart'n beans. I still have 8" left in the flat, that is vac sealed and in the freezer.

 

[DemonTrich]

Burnt ends
OMG they taste like bbq candy!

 

[Jewels]

Were those beef tips?

Yup. Yup. Sirloin tips.
I think I prefer those over beef jerky.
Less jaw fatigue and less likely to end up stuck between your teeth.