New toy (Kamado grill)
- Thread starter KingBlack
- Start date
Can you change the flavors of the fuel? I’m in love with the whiskey barrel pellets I’ve been using on my Pit Boss.
@KingBlack why do you want to do a 20 hour cook when you could go hot and fast and be done in 8 or less?
Brisket is an extremely tough cut of meat.
I guess you can make an argument for either one because it comes down the preference. The reason that brisket and other cuts of meat like pork shoulder and pork butts take so long to get them the way I want it is the last 1%. Pork butt for example is safe to eat with an internal temperature of 165 degrees. You can get it there on a 7lb piece of meat in about 5 hours.
When I do it I cook it at 225 degrees. It takes about eight or nine hours at that temp to get an internal temperature safe to eat but it takes another 3 or four hours to get it from 165 to 195. By all measures this meat is cooked and ready to slice. Getting it from 195 to 205 internally is a challenge and it takes a very long period Of time. At-205 the tendons literally melt away and that's how you're able to pull the meat apart with ease. Again it's a matter of preference but I like it so soft and tender that a fork can pull the meat apart
He's correct. Brisket takes time to do right.
I can tell by your words you think I am a novice. I've been making BBQ for several years now. All I am going to suggest from here is that you go look up some videos by Harry Soo and go from there. 225-250 and riding out the the stall is the old way of going about it. Additionally if you think 205 is the magic temp you've got some learning to do. Feel first, temp second and never to time. My last two briskets weren't ready until 207-209 and turned out perfect.
However you do it I hope your brisket turns out juicy.
I love these types of comments, as some people put way too much thought into it. I have been using a Big Green Egg for 10+ years now, and always get great results.
- It's not rocket science. Gadgets are nice, but absolutely not needed (and yes, I have 2 pit controllers but haven't used them in quite some time).
- If you do get one gadget: get a nice meat thermometer.
- Use any charcoal as long as it is hardwood and not briquettes. I've spent anywhere from $10 - $35 for the same size bag of charcoal. They all burn and they all work. I've never had issues with small chunks, they cook just like the big ones.
- If you maintain the temperature of the grill at 225ish degrees for one hour, it will stay around that temperature until you move the vents.
- My stones look like shit, but they still work great. I do a high temp clean maybe once a year, other than that I scrape off the stones and move on. Also, I prefer to leave aluminum foil out of cook as much as possible--stuff is not good for you.
- It doesn't matter if it comes from a supermarket or butcher. A good cut of meat is a good cut, and a bad cut of meet is bad--regardless of who you bought it from.. Learn how to spot a good vs bad.
Thanks. Again, I'll say what I did when I started my comment. It's all about preference. And that's what I prefer to do with my brisket. And thanks for hoping it turns out well
That's the great thing about grilling/smoking, there are always different ways to get there. I've had killer food off of an old smokey up to a big stick burner. As long as I get to eat when it's done I don't care much about how it got done.
Yep. Follow this advice, KingBlack is on point.
The last 15 pound Brisket I did only took 10 hours, but the wind picked up overnight and increase my dome temperature to around 250-275. Since, I have rigged a redundant Bluetooth dome temperature sensor so I can set alarms when it increases outside of my target temp.
Some folks will add an additional step of pulling the meat from the grill at 200-205 and put it in oven at 210'ish degrees for a couple of more hours to allow the tendons to full melt, but I've never had a need to go that far with it.
The real debate with Brisket is how much fat to trim from the meat and whether to separate the point from the flat.
Because he prefers his meat to be charred to a crisp. Did you see that pic on page one? LMAOOOOOOOOOO
Nothing quite like eating a brick of charcoal!
Uh,that is how BBQ looks.
A broken clock is right twice a day.
WTF is goin on in here? Sounds like The Princess Bride, BBQ edition.
Are you suggesting Soo > Aaron Franklin?
@Morgan what part of Tx? Was at my niece's high school grad last year and dined at a few places in Austin.
Congrats, you found something the both of you have in common.
Sent from my iPhone using the svtperformance.com mobile app
I’m outside Houston. Central Texas, including Austin, is considered the Mecca for Texas BBQ. Presuming you tried places like Black’s, SaltLick or Franklins. All are fantastic- hard to get bad BBQ anywhere around Austin.
There’s a special place in Lexington, TX called Snow’s. Tootsie, like every other pitmaster in Texas knows that good brisket requires hours of slow smoking and respects the process.
There’s a show on Netflix that does a wonderful job sharing Tootsie’s story and paying tribute to her work. Absolutely worth watching.
Beloved Texas Pitmaster Tootsie Tomanetz Is Starring in ‘Chef’s Table’
I legit laughed at this one.
First off at NO point did I ever make a single comparison between the two.
However, since you asked as far a instruction Harry is leaps and bounds ahead of Franklin IMOP. I've learned more from Harry than anyone else on YouTube hands down. If you want to know WHY to do something or WHY something works Harry is the guy.
Additionally, Harry provides high quality instuctional content for free. You want something similar from Franklin? Pay for it through the master class site. I would never pay for a class from Franklin because his instruction is not on the same level. I don’t care if he has a restaurant, doesn't mean a thing in regards to instruction.
Was not familiar with Harry Soo. Just read his story and appreciate his self-taught approach. I’ll watch the videos and learn from his instruction; but I am from Texas so I’ll probably stick with low and slow.
Users who are viewing this thread
