Watcha cookin'?

[schwerty]

After smoking about 5 briskets I think I have it down. Rub. Smoke about 5 hours at 225-250--no need to be particular. Wrap in foil and cook at same temp in the oven (or keep in the smoker) until internal temp 190, then adjust temp to hold it at 190 for at least 1 hour to tenderize--I did 4. Then remove from foil and grill over high flame about 10 minutes per side to get a nice crust. Don't close the lid on the grill. Slice the long way--across the grain for tenderness. Sauce on the side.

Temp probe for meat and smoker with wireless remote receiver makes the process much less painful for the occasional smoker. With a better quality smoker and more experience that wouldn't be necessary.

No pictures--too hungry and a properly smoked brisket is just a black lump, about as photo-worthy as a 300# naked woman (or man), but I realize some people like that sort of thing.

I dig that 190* level or even lower for brisket. Yeah...193 is supposed to be the $ shot but I tend to disagree. Wrapping even around the 175-185 level produces a great texture too if you get it up to the high 180's in a wrap. Super tender but still has some bounce and plenty of moisture.

[Pegleg]

Did sous vide carnitas this weekend - 7 lbs of pork shoulder, cut up and mixed with oranges, onion, garlic, bay leaves, cinnamon sticks, and salt, cooked at 165 degrees for 18 hours, then shredded and browned under the broiler. Came out unbelievably good and it was super easy, only about 20 minutes of hands-on time - definitely my go-to method from now on. Served it with a broiled tomatillo salsa and corn tortillas for the best taco night in recent memory.

[hatchgreenchile]

After smoking about 5 briskets I think I have it down. Rub. Smoke about 5 hours at 225-250--no need to be particular. Wrap in foil and cook at same temp in the oven (or keep in the smoker) until internal temp 190, then adjust temp to hold it at 190 for at least 1 hour to tenderize--I did 4. Then remove from foil and grill over high flame about 10 minutes per side to get a nice crust. Don't close the lid on the grill. Slice the long way--across the grain for tenderness. Sauce on the side.

Temp probe for meat and smoker with wireless remote receiver makes the process much less painful for the occasional smoker. With a better quality smoker and more experience that wouldn't be necessary.

No pictures--too hungry and a properly smoked brisket is just a black lump, about as photo-worthy as a 300# naked woman (or man), but I realize some people like that sort of thing.

Are you not getting a good crust when smoking? Not sure why you'd need to grill it after ~10 hours of cooking. Should be nice and dark already.

I've been taking mine to 200 degrees internal, checking the jiggle, then letting it rest in a cooler.

[Cruiser]

Did sous vide carnitas this weekend - 7 lbs of pork shoulder, cut up and mixed with oranges, onion, garlic, bay leaves, cinnamon sticks, and salt, cooked at 165 degrees for 18 hours, then shredded and browned under the broiler. Came out unbelievably good and it was super easy, only about 20 minutes of hands-on time - definitely my go-to method from now on. Served it with a broiled tomatillo salsa and corn tortillas for the best taco night in recent memory.

Shit like this is gonna make me burn a hundred bucks on a big ole aquarium heater. 😁

[Sandbox]

Nope. Good simple country food, ya know? I did thin the seasoned ricotta mixture with a bit of milk to get it to pipe easily out of a ziploc bag but other than that there wasn't much messing around. Homemade tomato sauce makes the dish though.

looks wicked! i'm gonna have to try that, thanks!

[old goat]

Did sous vide carnitas this weekend - 7 lbs of pork shoulder, cut up and mixed with oranges, onion, garlic, bay leaves, cinnamon sticks, and salt, cooked at 165 degrees for 18 hours, then shredded and browned under the broiler. Came out unbelievably good and it was super easy, only about 20 minutes of hands-on time - definitely my go-to method from now on. Served it with a broiled tomatillo salsa and corn tortillas for the best taco night in recent memory.

That sounds and looks great, but briskets take long enough. Can't see myself cooking something where there's a 25% chance I'll be dead before it's done.

Are you not getting a good crust when smoking? Not sure why you'd need to grill it after ~10 hours of cooking. Should be nice and dark already.

I've been taking mine to 200 degrees internal, checking the jiggle, then letting it rest in a cooler.

I get a good crust if I smoke it unfoiled until it's done. If I foil it after 4-5 hours it's moister but then it needs the grill to crisp the crust. I suspect you're using a better grade of brisket then I am if yours aren't too dry. I've been getting them from Safeway. Now that I know I'm not going to destroy it I should try the local butcher shop. They charge twice as much so it must be twice as good, right?

[hatchgreenchile]

I get a good crust if I smoke it unfoiled until it's done. If I foil it after 4-5 hours it's moister but then it needs the grill to crisp the crust. I suspect you're using a better grade of brisket then I am if yours aren't too dry. I've been getting them from Safeway. Now that I know I'm not going to destroy it I should try the local butcher shop. They charge twice as much so it must be twice as good, right?

Something like that. I just get whatever Costco has on sale.
Poor bark can occur from opening the lid too much, mopping or spritzing too heavily, or using foil.
Give butcher paper a try instead of foil. Will allow the brisket to breathe and keep the bark intact. You also avoid cooking the thing like pot roast.
S&P will give you a great bark, but I've seen some rubs out there that use food grade charcoal to give it a jet black appearance.

[old goat]

Something like that. I just get whatever Costco has on sale.
Poor bark can occur from opening the lid too much, mopping or spritzing too heavily, or using foil.
Give butcher paper a try instead of foil. Will allow the brisket to breathe and keep the bark intact. You also avoid cooking the thing like pot roast.
S&P will give you a great bark, but I've seen some rubs out there that use food grade charcoal to give it a jet black appearance.

I should try Costco. I use a rub with a lot of paprika--same thing that makes blackened fish black--so no trouble getting the black.
Two nice things about Truckee--a very good (expensive) butcher shop and Safeway sells hatch chiles. (Thought you might appreciate). About time to see if they have them in.

[hatchgreenchile]

^ Yep, it's about that time. They've got a few shacks up and running near the Broncos stadium - buy one, get one bushels!

[Cruiser]

Just bought a few loose hatch peppers at King's and roasted them myself for the first batch of green chili this season!

[skaredshtles]

^ Yep, it's about that time. They've got a few shacks up and running near the Broncos stadium - buy one, get one bushels!

Mmm... we have about a month until Green Chile Weekend. Now that's a good time...

[whitekingsalmon]

Red salmon...just caught n Goin on the grill once it's all bled out

[HD333]

Low and Slow. 2 day marinated wings with some veggies.


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[Jong Lafitte]

Ideas for a dinner for two that incorporates somehow one 1/3lb boneless pork chop? (why do they always put three fucking chops in the pack? Its like that's the fucking perfect number to force people to buy more than one package).

I was thinking wedge salad plus half a pork chop (reverse seared) but, you know, wow, half a pork chop, thanks! and, how creative!

[GiBo]

Put chop in freezer. When you buy the next three pack, add one to the freezer. Now you have 2, two chop dinners!

Or do a stir fry with the one have.

[~mikey b]

Yeah cook for leftovers. Take it for lunch or plan another dinner around it. Even if you just cook it plain and set it aside you can get another meal if you mix it up with other stuff. Stir fry, tacos, burritos, soup, eggy scrambles, etc...

[oftpiste]

I used leftover smoked pork chops and pulled pork to make smoky carnitas tacos last night. They went over well in a crew that isn't often very stoked on leftovers. Chop up that chop, slice some avocados, some pickled onions, whatever you like in a taco. Tonight using leftover smoked chicken for a Thai curry.

[shroom]

^^ curry can hide pork well enough as well. i play that game all the time.


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[irul&ublo]

Made a kick ass salad. A medium Luigi's cheese...Sacto mags should know. Bottle of Noceto Sangiovese...recommended by Darrel Corti...again, a Sacto reference.




Celso Brida...RIP

[Jong Lafitte]

Thanks for the input on the pork chop. Some great ideas. I can usually make shit happen but I have no friggin creativity.

I went with stir fry in the cast iron; used the beef vegie stir fry recipe from Joy of Cooking and subbed in the sliced chop. Its a pretty flexible recipe. For the first time ever I actually used fresh ginger when the recipe called for it. Wound up being pretty impressed.

The basic idea is here:

http://thejoyofthejoyofcooking.blogs...fry-p-476.html

but, if the meat is not cooked, you put the garlic ginger oil paste in the pan, then sear the meat till close to done, take it out, do the veggies, then add the meat back in on high heat for 10-30 sec.

Thanks again to all!

[Powder Ho]

I deboned, butterflied and grilled a leg of lamb with some of our recently harvested garlic and served with homemade pesto. It did not suck.

[KQ]

Baking Black & White cookies for the eclipse! Yum! One of my favorite cookies.

[KQ]

I deboned, butterflied and grilled a leg of lamb with some of our recently harvested garlic and served with homemade pesto. It did not suck.

Did it "turn" out okay? You "flip" for it?

[Not Neil_Armstrong]

12 HR Corned Beef Brisket Sous Vide

[Powder Ho]

Did it "turn" out okay? You "flip" for it?

Thanks, I already know I'm tech idiot. I thought I had this picture thing figured out. I guess not.
BTW, your cookies looked awesome and I wish we had some with our after dinner whiskey.