/ck/ - Food & Cooking

>>13506101
Brisket acquired. Headed home.

>>13506139
don't travel by car!, you might get in an accident

>>13506139
What 3rd world hell hole is that?

>>13506101
Nice kitchen but your fridge doesn’t have any magnets or anything wtf is that?

>>13506208
That's what a fridge looks like when you don't have kids.

>>13506230

>>13506139
On to the main event.

>>13506255
First up is basic garlic salt.

>>13506308
Then a basic BBQ rub topped with steakhouse seasoning (not Montreal don't worry), and a course ground pepper blend.

>>13506313
Finally another layer of the BBQ rub to top it off.

>>13506313
Finished off with another layer of the BBQ rub

>>13506356
And into the smoker for the first hour at 180 for maximum smoke penetration. My neighbors have already come outside to comment on how great the burning wood smells.

>>13506370
What kinda thermometer you workin with there?

>>13506255
Any benefit to brining beef when smoking?

Throw that shit in the trash and get a mcchicken like a fucking normal person

>weekly thread
So you're going to be a worse version of the catfag?

>>13506406
(You)

>>13506370
Looks good.

>>13506370
>not letting the rub sink in for days

>>13506101
Nice clean kitchen, I would cook so happy in a kitchen like that. Too bad I'm lazy and my oven is all full of gunk.

>>13506385
One of the wireless thermopros.

>>13506391
You can definitely smoked brined meats. It's just going to change the consistency of the meat quite a bit. Nothing stopping you from making smoked corned beef though. Hell you smoke anything, smoked gruyere cheese is one of my favorite foods of all time.

>>13506438
DS9?

>>13506437
Im lazy as fuck but I've learned to immediately clean up after myself after cooking so it never gets dirty or cluttered. Messes tend to snowball so if you don't let the snowball start then it will never grow bigger. I like my kitchen, it suits my life style. I don't need tons of space, i just need adequate space used efficiently.

>>13506447
Of course.

>>13506438
One hour in, many more to go. Heat is now going up to 250f for the rest of the cook.

>>13506604
Making progress. Another 30 degrees or so and it will be time to wrap the brisket.

>>13506604
Making progress. Another 30 degrees or so and it will be time to wrap the brisket.

>>13506949
I'm not a girl but I'm pretty cute and feminine and smell nice, can I come over and cuddle in exchange for brisket?

>>13506962
Hard pass.

>>13506982
:(

>>13506949
Smoking meat is a lot like trying to get laid on a date. You gotta keep 'em moist.

>>13506308
>>13506313
>>13506356
I thought the key to autistic Texass bbq'd brisket was only seasoning with salt and pepper. Are you alternatively colored in Memphis?

>>13506195
>car
>not recognizing 2015+ F150 interior
Must be a euro

>>13507060
I’m not doing Texas style BBQ, it’s too boring flavor-wise. I’m not even a southerner.

>>13507039
Ok the brisket hit 160f so it's time to wrap it.

>>13507361
Double wrapped and back in the smoker until it hits 205f.

>>13507383
Back to our regularly scheduled programming.

>>13507383
whats the point of putting it in the smoker after wrapping it. might as well just finish it in your oven. its clearly cold where you live juding by the snow on your car. You're just fighting the elements to look cool. The only reason people normally do this is because the smoker IS their oven (think big bbq places).

>>13506139
Sup Seattlebro?

>>13507483
My smoker holds a more consistent temperature than my oven and the oven is a dry heat whereas the smoker has wet heat due to the water pan sitting directly above the heat source.

>>13507361
>wrapping it when it looks like that
what the fuck are you doing

>>13507506
Complete wrong side of the country.

>>13507518
The bark is set, the meat was at 160f. Why wouldn’t I wrap it?

>>13507506
>>13507060
>>13506201
>can clearly fucking see the Michigan plates all over the pic
>durr are you in Texas, Tennessee, Washington?
How fucking deaf dumb and blind is /ck/ today?

>>13507561
>michigan
>bitching about other anons
>michigan is known for bbq prowess
Anon, you stepped on your dick there but enjoy your snow wrangled flyover shit hole. MAGA, ok?

>>13507417
Internal temp dropped a couple degrees to 165f. We are definitely in the stall now. Perfect time to watch arguably the best star trek episode of all time.

>>13507631
I like how you assume that poster is me.

>>13507531
>calling that bark
neck yourself right now

>>13507685
You realize that the brisket shouldn’t be black when it gets wrapped right? It still has several hours to go.

>>13507735
You fit right in with this board by being an absolute clueless and incompetent cook

kill yourself nigger

>>13507755
Only time will tell.

>>13506101
>Blanton's
Well done anon

That brisket cut doesn't look nearly marbled enough to be worth the effort. I've only had great results with good cuts. Agree with the other anon though, more bark before wrap. 160 isn't even usually stall temp.

>>13506391
Dry brine is the way to go. Just salt heavily the night before and leave the meat in the fridge. Then leave salt out of the rub itself.

>>13507783
Lol 160f is the universally agreed upon stall temp but what do I know? I only worked in a butcher shop for four years. As far as it not being marbled enough. It’s a fucking brisket and there is no such thing as lean brisket. The color will continue to darken while it’s wrapped.

>>13507806
My stalls are always closer to 170-175F. Even you said yourself it dropped to 165.

Brisket is by far the leanest cut of beef or pork that I smoke regularly and the one like yours (shit marbling) come out shit. The point is always okay but the flat is leather if its not a good cut. I've had eye rounds with more even fat than your pic.

>>13507873
>I've had eye rounds with more even fat than your pic.
You realize your talking to a former butcher right? You can’t bullshit me. No brisket properly smoked will ever come out like leather. It’s impossible. Fat or no fat the connective tissues have broken down to nothing after so many hours. If your brisket came out dry it’s because you didn’t cook it properly.

>>13507806
Getting a little defensive there bud when people are calling you out on your shit. Like I already said, you're just a terrible cook that thinks they are hot shit because "m-muh butcher job!"

Enjoy your roasted brisket with absolutely zero taste

>>13508004
I’m a terrible cook and you’re a classic internet know it all. There, we’re even. Now can you fuck of to one of the fast food threads and get back talking about chicken nuggets?

>>13508018
seethe

>>13508031
More like mildly annoyed.

>>13507518
>>13507685
>>13507755
You've clearly never smoked anything and clearly have never been in one of OP's threads before. He knows what he's doing. Based on your incompetence and your rage, going to guess you're about 19 and criticizing him while choking down a banquet chicken nuggets and fries meal. /ck/ doesn't need your kind. If your goal is letting us all know that you're a faggot, you're doing a decent job but you can cut to the chase next time by just saying "I'm fucking gay". Same message, not so much fluff.

>>13507644
Done, time to let it rest.

>>13509034
All those moaning about OP
Well at least that fucker delivers

>>13509181
Oh man you have no idea how hard it is to sit here while that thing cools down. My whole house smells like heaven. My guys at work tomorrow don't deserve the lunch I'm bringing them.

>>13509034
Sooo good.

>>13509250
Jesus someone stop me. I can't stop eating.

>>13509311
Cheers, OP. enjoy.

>>13509355
Thanks. I enjoyed too much though. No one should eat that much meat that fast. It was perfect. Smokey, savory and a bit spicy all at the same time.

Nice thread.

>>13509555
checked

>>13506460
>Im lazy as fuck but I've learned to immediately clean up after myself after cooking so it never gets dirty or cluttered. Messes tend to snowball so if you don't let the snowball start then it will never grow bigger.

This guy gets it.

>>13509034
I meant to ask...

What did you wrap the brisket in?
It looks like butchers paper, but I just want to be sure.

Either way, finished product looks awesome.
Good job, thanks for the thread.

>me looking for where the shit talkers went after OP posted a beautiful brisket

>>13510718
It's just unwaxed butcher paper so you're correct.