Home Made Sausage, Cured, and Smoked Meats

[beargonefishing]

So the lamb was fantastic. Pulled it off at 129F and let it rest in a cooler for 2 hours.

Something happened with the brisket, and it is a tad overcooked. Thus it tastes good but chews like ****. Just awful chew.

 

[jcman311]

Its on come Wednesday. No, not for valentines day, one of my reports’ bday is the 15th and he’s never had wagyu brisket.

 

[Omega Male]

Breakfast pita with boerewors (farmer's sausage) and scrambled eggs (And pickled onions, those fvckers improve almost anything).

 

[jcman311]

Getting ready for tomorrow (well actually Monday for my employees). Happy St Patty’s Day!

 

[venividivicibj]

Getting ready for tomorrow (well actually Monday for my employees). Happy St Patty’s Day!
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brine?

 

[venividivicibj]

Breakfast pita with boerewors (farmer's sausage) and scrambled eggs (And pickled onions, those fvckers improve almost anything).

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I got fucked over one time at a street taco stand by pickled onions - these had been infused with habeneros or something - spiciest thing Ive ever eaten.

(wow, fucked isn't censored?)

 

[jcman311]

brine?

Pre brined (I cheated)

But it was fantastic. Looks like bacon.

 

[Gibonius]

Anybody got tips for getting good results on the brisket flat while smoking? The point is always amazing, but the flat is consistently underwhelming. The flavor is great but I never get the texture right.


Maybe the answer is "I don't like brisket flat" and should just separate them and do pastrami instead.

 

[jcman311]

Anybody got tips for getting good results on the brisket flat while smoking? The point is always amazing, but the flat is consistently underwhelming. The flavor is great but I never get the texture right.


Maybe the answer is "I don't like brisket flat" and should just separate them and do pastrami instead.

I've noticed this too. My answer is just do pulled pork.

Lol, but honestly, I think trimming is the key. Watch some of those trim videos (in b4 joak) by Aaron Franklin and those guys are trimming and rounding things so much. But to them, trimmings are reused in grinds and such that they can get away with carving up their $100 hunk of meat.


sry for all the sex jargon.

 

[venividivicibj]

Anybody got tips for getting good results on the brisket flat while smoking? The point is always amazing, but the flat is consistently underwhelming. The flavor is great but I never get the texture right.


Maybe the answer is "I don't like brisket flat" and should just separate them and do pastrami instead.

I just split them, freeze one, and cook at different times, since point takes longer. Or just use the flat for something else

 

[Piobaire]

Yup, trimming is key. You can also cook your packer's cut to the flat temp, take off the point, and put it back in. The point keeps the flat moist.

 

[edinatlanta]

 

[tom153]

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Nice upgrade from the Acorn 😎

 

[esoxm]

First time trying a hot and fast brisket cook (out of necessity, the traeger threw an error code and shut off overnight sometime soon after I started it before going to bed). Cooked at 300 starting at 7am, wrapped at 180 at noon, hit 205 at 2:45, let it rest in a cooler for a couple hours until an early dinner. I think I’m doing brisket this way going forward - no noticeable downsides vs my other cooks down at the usual 225/250.

 

[venividivicibj]

First time trying a hot and fast brisket cook (out of necessity, the traeger threw an error code and shut off overnight sometime soon after I started it before going to bed). Cooked at 300 starting at 7am, wrapped at 180 at noon, hit 205 at 2:45, let it rest in a cooler for a couple hours until an early dinner. I think I’m doing brisket this way going forward - no noticeable downsides vs my other cooks down at the usual 225/250. View attachment 2155091 View attachment 2155093

How long does your brisket usually take?