Meat Spin, part Deux

how many lbs was the brisket before you trimmed the fat? i've been craving brisket and have been interested in making it. would it be possible to make it in the oven or a slow cooker?

ok, I see your point I guess, but still think you should've used tritip, it's got a better flavor/texture profile than a severely trimmed brisket

oven would be better than a slow cooker, season that bitch up, put it in a roasting pan with a rack(if you don't have a rack you can make a foil snake and use that to elevate the meat) put a bit of liquid in the bottom, and let it go in a low oven for four or more hours, then take the lid off and crank up the heat/turn on the broiler to get a nice crust on top

>grilling brisket
>ever

i do have a rack but the foil snake is genius thanks a lot. what kind of liquid would be good to use? like beef stock or wine or water or cider? i'm very new to briskets

There is more than one way to make brisket.

I don't have a regular smoker but I have this thing I've been experimenting with.
So, I'll be putting this dealie-bob in there for the last 90 minutes of cooking.

This should go into Veeky Forums lore as the dumbest thing anyone has ever done to a brisket.

personally I'd go with half and half beef stock and wine, also don't forget to cook it fat side up

don't be so hasty... make op will use the trimmings for something else.. he could put them in sausages or something

>Implying that you are an expert and I'm a novice.

if you're about to do what I think you are then don't, soaking the wood chips in beer will make little if any difference and be a waste of a good beer

I'm not throwing out the trimmings. I bagged them up and saved them to cook down for gravy.

I'm so embarrassed for OP. He has no fucking idea what he's doing. Thread hidden.

Yes

I have to soak the chips in something and I have plenty of beer. Yes it does add a little flavor. It's not like I'm using bud light for christ's sake.

you'd be better off, basting the brisket with beer instead

Go back to your, "What can I make with 3Kg of beans and a pack of cherry Kool-aid?" thread.

ooh, cherry flavored beans, might have to try that

amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

Sounds better than the shit tier grilled disaster that OP is about the churn out..

200F /95-ish C keeps it juicy.

you were saying you knew what you were doing and that you were an expert..

kind of proves otherwise

About 2 hours in.

I pulled a piece off with my fingers it's getting tender already.

90 mins to go.
fair enough, good info.

I have tried not soaking the chips but they burn up too quick. By soaking them I get a bit of steam from evaporation of the beer and then a nice smoke towards the end.

You stick to what works for you.

At this time and temp it should be just beginning to get a nice dry crust on the outside at the end.

Temps look good

op did u buy a cutting board bc of the ppl in last thread making fun of you? kek

Nope, I think you are thinking of someone else I've had this cutting board a while.

that brisket is a disgrace btw

Pork loin turned out great by the way.

Rotisserie is not the same as grilling.

Much different results.

Also brisket is just a cut of meat. not a type of preparation.

>slices loin while its still hot
>juices everywhere
>self-professed "expert"
Just leave already.

New king of Veeky Forums

I let it rest. What makes you think I didn't?

it sat for over 15 mins

You are just making yourself look like an idiot.

Carry on OP.

>people that never have and never will make a brisket.

Smoke is working good. 15 mins to go.

>fucks up brisket
>drinks IPA's

this is unreal

>>this is unreal

I agree. there's no need for using an apostrophe to make IPA plural. IPAs is all you need. IPA's is wrong.

I have hair on the head of my penis

No I don't drink IPA.
I cook with it.

good for you...?

take it elsewhere fuckstick

Off the fire for a little rest.

and off the skewer.

Looking good.

Spit roasting isn't grilling.

Wow, what a disaster, huh?

What are you gonna do with the trimmings? I mean you can at least render it down to some delicious tallow.

>shittiest brisket ever :^)

Anyway, thanks for watching.

It's dinner time!

Literally nobody on here cooks or understands why this would work. At this point these threads are delicious memer bait.

keep telling yourself that bruh

>not only manages to fuck the preparation, but overcooks it as well
good job mang

Gravy for roast potatoes that I will make with the point cut. There is enough for a few batches.

I will cook the point cut in cast iron in the oven 175 (as low as my oven goes) for 4hrs and then 5 mins per side under the broiler should do it.

>thinks it's steak.
>confirmed for never making brisket.

It has connective tissues in it, it takes a long time to cook, it's not going to be bright red inside.

no it's not gonna be bright red, it should still be slightly pinkish though, dumbass

lol, you continue to show you have no clue what you're talking about.

no bruh, you're the one who has no clue, that shit is overcooked and gonna be dry as fuck

test post pls ignore
>

>not smoking the brisket or making smoked meat
Why even bother?

Looks good.. not traditional but I got nothing wrong with that. Keep it up and thanks for sharing.

But it's clearly not.

Do you even look at the pics?

>were you dropped on your head?

It is clearly pinkish, but not raw.
>who eats rare brisket? Shit would be like wet leather.
It looks like brisket, it tastes like brisket, Where do you live? Have you even ever had brisket?

I finished it with apple wood smoke.

Maybe I'll get a dedicated smoker someday.
But this ain't bad in the mean time.

You dont use applewood for beef.

Also look into a ugly drum smoker either DIY it or just buy a Pit Barrel Cooker if you are lazy.

What the heck can you do with that much tallow?

What's the reason for no apple with beef? just tradition? I break rules if you haven't noticed.

Either way I'm happy that I did some smoke on it, but it was only 60 mins of smoke anyway, so pretty light.

The next one I do will possibly be with mesquite.

Fruit woods are wasted on meat like beef as the beef flavor itself, assuming you buy nice meat, will almost always overpower the smoke unless you smoke it a long time in which case you still ruin it as no one likes green tasting meat.

Tuning back in after an evening of chilling in my pool with the senpai. #lit #onfleek

Yes.. so.. that is an unmitigated fuck up of epic proportions. - as predicted.

That looks dry and shitty. Which is what grilling brisket does.

>rotisserie is not grilling

Its on a grill with direct heat.. Thats grilling. Rotiserie is a fucking meme. And its gonna cook that meat too quickly at too high a temp even if the grill thermometer says lower, the direct heat of flames is gonna scorch that poor brisket to oblivion *and it has. You could cook that brisket with a direct propane torch to the correct internal temperature - it would still be cooked wrong.

You should have used indirect heat and controlled some of your burners but i doubt your grill would actually be able to do that with that large of a cut of meat.. even if it could, you didn't because your smoke box is almost directly under your meat (fail again) and then if you were doing it correctly since you would have been doing indirect you could have left the fat on and did a drip pan under the meat for no flare ups...

For less money you could have bought better quality food at applebees of tgif.

Do everyone a favor and call up pizza hut and order a meat lovers pizza and then kill yourself on your front porch so that someone will find you.

Please never do a cook along on /ck ever again.

You have such nice equipment and and you buy quality ingredients.. What is that about money can't buy taste, class, happiness...

>What is that about money can't buy taste, class, happiness...

>brains

Somebody is a butt-hurt little bitch because their troll attempt failed.

How do I know you are a lame cu/ck/?
>Rotiserie is a fucking meme.
You have never used on in your life, have you?

>And its gonna cook that meat too quickly at too high a temp even if the grill thermometer says lower, the direct heat of flames is gonna scorch that poor brisket to oblivion *and it has
It was on for nearly 4hrs, A little shorter than it would take in a smoker but there's noway you could leave this on a grill like a steak for that long if the temp wasn't right.

The burners have baffles there is no direct flame.

I don't even use the burner directly below the spit. Just the front and back two on low.

>even if it could, you didn't because your smoke box is almost directly under your meat (fail again) and then if you were doing it correctly since you would have been doing indirect you could have left the fat on and did a drip pan under the meat for no flare ups.

you don't fucking know anything. how long to you thing it would take to render out 3+lbs of fat cap on a 200F grill and then have the grease cook down for 4hrs in a tin pan sitting on top of the baffles. Fire hazard.

>You have such nice equipment and and you buy quality ingredients..

This is just the cherry on top.
Seriously, nobody want's to hear you cry about you feeling jelly.

P.S I bought the grill used. So fuck off.

>Tuning back in after an evening of chilling in my pool with the senpai. #lit #onfleek

Get a life.

I've never seen anyone but a Texan get this upset about a smoked brisket

I hope it's good OP. I can see a brisket getting tough on the grill.

>It was on for nearly 4hrs, A little shorter than it would take in a smoker
Try three times less time than a smoker.

>#lit #onfleek
So you are a useful idiot?

Texan here. I agree we can go a little overboard with the brisket meme. There are better cuts for grilling but it's whatever. I wouldn't do what OP did but it's not an abomination.

Brisket is an exception when it comes to the coloration and doneness. The collagen in it doesn't melt until it hits 160-180, and the entire brisket won't be tender until 190-203. As you can tell, the temperature is way past what would normally be well done for a steak.

nice oc op, brisket looks nice

>>grilling

Nobody grills a brisket. You do know the difference between BBQ and grilling, right?

It was good.

Ready to make another.

>Nobody grills a brisket.
OP obviously did though, did you even bother looking at the thread, because that sure as shit isnt BBQ.

It was spit roasting, aka rotisserie. That's not grilling.

>It was spit roasting, aka rotisserie. That's not grilling.
Whatever you say OP, if that helps you sleep at night knowing you wasted your meat then so be it. But just know all you have done is glorified grilling.

Wasted, huh?
It was delicious, moist and flavorful.
>momjoke.txt

>all you have done is glorified grilling.

Well, glory be to OP

Looks good sir

And fuck you now i want brisket

>Wasted, huh?
>It was delicious, moist and flavorful.
Was it now? I mean I know this board is by and large made up of tasteless fats but this just clinches it for me that this place is populated by idiots.

Another retard op posts a shit tier method for ruining perfectly good ingredients... Posts pics of dry over cooked meat, claims it came out great even though everyone tells him he fucked up.

It is always a sad day on /ck.