What's Cooking?

[ness]

Got a nicely marbled strip steak yesterday. Cut it In two and did it to medium rare in a screaming hot cast iron pan. Made a reduction of balsamic vinegar and red wine that was awfully tasty. 

[Gavin]

Pulling Brisket at 160? Tender or stringy? Should have a good smoke ring by the time it gets to 160, flavor should be there, but tenderness IS the hard one to hit.

 

[Mitch f]

Yeah it's got to be at least 190

[Deadstream]

How does Ness keep such a clean table cloth?  I think he stages his shot then eats on his broke down deck.   Nothing wrong with that...

[Johnsfolly]

I was thinking how hard it is in our house not to get a chipped plate. With three kids they are hard on the china. Also not uncommon to be drinking a fine libation out of one of the shrek glasses.

[Flysmallie]

52 minutes ago, Mitch f said:

Yeah it's got to be at least 190

That's why you guys have such a hard time with it. It absolutely melts in your mouth. But go ahead and enjoy that jerky.  

[joeD]

A well smoked brisket should reach an internal  temperature of 190 degrees. Many cooks wrap the meat in foil when it gets to 160 degrees, then it goes back to the smoker for more low and slow until it reaches 190. Pretty much the standard. You'll have a nice crispy bark on the outside, and tender flavorful meat on the inside. Costco sells prime brisket, which has the right amount of fat cap. Trim judiciously.  When done, let rest for at least an hour, and slice perpendicular to the "grain."

[Deadstream]

33 minutes ago, joeD said:

slice perpendicular to the "grain."

Big word for fisher people,  is that like catywampuss? 

[Chief Grey Bear]

19 hours ago, snagged in outlet 3 said:

I don't know the difference, Chief.

I've had so much bad home made brisket over the years I've just never looked in to it.

My sister's is the worse and she parades it out about every two years or so.  I believe she basically boils it in the oven in a big foil covered pan.  Of course it falls apart but I can't stand boiled meat. 

Unless it's a cheddar jalapeño brat boiled in an IPA then grilled to perfection. 

A packer is a whole brisket. A flat is one that has been trimmed. 

Here are some pics for clarification. 

[Chief Grey Bear]

17 hours ago, Flysmallie said:

I don't find brisket difficult at all. I think the problem most people make is overcooking. I pull mine when it reaches 160 degrees internal. Wrap it in a couple of layers of foil and then a towel and let it sit for awhile before slicing. Never had a bad one, even when the cut of meat isn't that great.

 

Ahh the ol Texas Crutch. Texans have to foil because they can't really BBQ. 

Time for you to step up your game.