Schu Posted February 2, 2020 Share Posted February 2, 2020 What you got cooking today? Brisket was on @ 07:30 This morning... Wrist watch check... 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 2, 2020 Share Posted February 2, 2020 Cute little guy. Looks to be delicious. 1 Quote Link to comment Share on other sites More sharing options...
babadono Posted February 2, 2020 Share Posted February 2, 2020 @Schu I've got just about enough time to be there for kick off But seriously that looks like it is going to be delicious. Enjoy. 1 Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 2, 2020 Share Posted February 2, 2020 @Schu My butt went on at 10:30am. 1 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 2, 2020 Share Posted February 2, 2020 5lbs boneless beef short ribs . Rubbed with salt , brown sugar , habanero powder and cumin . Will be cooked in Coca Cola under high pressure for 35 minutes and rested for 25 minutes . 3 Quote Link to comment Share on other sites More sharing options...
Schu Posted February 2, 2020 Author Share Posted February 2, 2020 Delicious stuff... those short ribs are going to be awesome! 1 Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 2, 2020 Share Posted February 2, 2020 I absolutely LOVE beef ribs! I like to do ametuer BBQ competitions on the side and have won with my pork ribs, but beef is where it's at! I'm holding off doing anymore competitions until I get my 20' trailer done with two reverse flow smokers, a grill, a roof and my hereseys's hanging down. 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 2, 2020 Share Posted February 2, 2020 I like your style, but beef ribs are not where it is at. Brisket is the ultimate beef challenge. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted February 2, 2020 Share Posted February 2, 2020 Keeping it simple. Links. 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 2, 2020 Share Posted February 2, 2020 Link? 2 Quote Link to comment Share on other sites More sharing options...
Schu Posted February 2, 2020 Author Share Posted February 2, 2020 Resting for 2 hours in a cooler... Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 2, 2020 Share Posted February 2, 2020 5 minutes ago, Schu said: Resting for 2 hours in a cooler... That's a tease. You showed us the flat on the weber, then it wrapped in the cooler? There should have been a "before rest" pic! 1 Quote Link to comment Share on other sites More sharing options...
Schu Posted February 2, 2020 Author Share Posted February 2, 2020 I know... I forgot to take that photo. Another hour before opening her up. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 2, 2020 Share Posted February 2, 2020 That photo is not necessary. No worries. Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 2, 2020 Share Posted February 2, 2020 1 hour ago, oldtimer said: Brisket is the ultimate beef challenge. yep Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 3, 2020 Share Posted February 3, 2020 No offense to anyone, yes, Brisket is a very difficult meat to cook. I don't know how many thousands (literally) cooking brisket. But, to say it's the most challenging to me I have to disagree. Cook a 7 rib Prime Rib and get it medium rare wall to wall with a perfect char on the outside. That is a $315 cut of meat. Cook chicken for judges so that when they take a bite the skin doesn't come off with it. That means you have to scrape off the fat that is attached to the skin so that you can see through the skin. Cook ribs so that when you take a bite the meat doesn't fall off the bone but just leaves the outline of your bite. What I'm trying to say is that all meats have their challenges. Brisket has it's own as well. The biggest thing I've learned from BBQ is that you use a thermometer as a guide and not fact. Certain cuts you use it to let you know when it's finished, other cuts you use it to see if it glides in like butter with no resistance and then you know it's done. I have found it takes a lot of practice and you use different techniques for different cuts. Case in point, majority of people say to sear a steak first to seal in the juices. Wrong! Slow cook a steak at say 275 degrees. When you hit 100-110 internal, take it off. Crank up your grill to 600-700 degrees and sear it. Perfect medium rare wall to wall no grey and great char everytime. Num num num. Learn the technique for your specific cut and it's not that much of a challenge for anything is what I'm trying to say. Oh and get your smoke and fire right! 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 3, 2020 Share Posted February 3, 2020 MMMkay 2 Quote Link to comment Share on other sites More sharing options...
Schu Posted February 3, 2020 Author Share Posted February 3, 2020 To late... I already ate it all 😛 2 Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 3, 2020 Share Posted February 3, 2020 5 minutes ago, Schu said: To late... I already ate it all 😛 You tease. Bet it as delicious. 1 Quote Link to comment Share on other sites More sharing options...
risingjay Posted February 3, 2020 Share Posted February 3, 2020 Sorry, forgot, if anyone cares.... Quote Link to comment Share on other sites More sharing options...
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