Jump to content

Cooking


tommc23

Recommended Posts

49 minutes ago, Rob Person said:

Honestly,  brisket is a risk/reward process.  I tend to split the flat and the point, and cook only one or the other at a time. Usually run at 250⁰ on the smoker. Once I get a decent coloring on the "bark" and it's reached 160-165⁰ internal temp (usually the stall), I will triple wrap in pink butchers paper, set the temp to 225⁰ and let it ride to 203⁰ internal.   And the key part for the juicy tender meat result, is let it rest!!!! Brisket will stay in the paper, I'll drop it in a pan, cover with foil, then set that in a cooler and surround it with shop blankets/towels and leave it rest for 2 hours minimum. 

I've always done the wrap in butcher paper. I used to let it rest for 20-30 minutes, but think I should do it longer now. I usually set the smoker to 225-250 and let it rip until 200ish. Now I'll do that and let it rest and get back to you.

 Driver:   :callaway-small:  Epic Flash 12 Degree

Wood: :callaway-small:  GBB 3 Wood
Hybrid: :callaway-small: Razr 4 hybriid stiff stock shaft.
Irons: :callaway-small: X2 Hot 4 iron (pro version) 5 iron - Gap Wedge (non pro version).  KBS 120g Shaft stiff cut 1/2  inch bent 1°upright
Wedges: :vokey-small: 52° 56° and 60°.
All grips are Golf pride grips midsized
Putter (lefty):  Odyssey Metal-X #8 34", stock shaft bent 2° Superstroke grip
Golf Balls:   :titelist-small: 2018-9 Pro-V1x and Prov1s
Shoes:  :footjoy-small:  Dryjoy tours

Link to comment
Share on other sites

1 hour ago, sp0rtsfan86 said:

I've always done the wrap in butcher paper. I used to let it rest for 20-30 minutes, but think I should do it longer now. I usually set the smoker to 225-250 and let it rip until 200ish. Now I'll do that and let it rest and get back to you.

The issue I have with a full run, no wrap cook on a brisket is the ends dry out, and moisture drains through the dry parts, allowing it to escape,  which causes the best parts to lose that moistness. Once I see 165⁰ I just triple wrap and then let it ride to 203⁰. 

If you are cooking for show, then get as much bark as possible.  The comps i used to enter, No one used anything other than the center slices.

You can still get good color, but you can't get back moisture. 

If I do go full packer, I need it to retain as much juiciness as possible.  Because leftovers go to chipped beef sandwiches, tacos, chili,  stews, etc

WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter.

Just an old newbie golfer, trying to learn and improve 1 club at a time.

 

 

Link to comment
Share on other sites

Keto chicken parm last night with a side of cloud bread topped with ET bagel seasoning. 

GHEE5_7XgAAfhHZ.jpeg.0eb9ecd5ecabfd589402a8a409e448a5.jpeg

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

HCP:18

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...