/ck/ - Food & Cooking

Rubbed down, this gon b good.

>let it wet age for a month

isn't that a little long?

>>5939953
shit sideways photo sorry

>>5939960
not really I've done it for up to 55 days.


Into the smoke, got some stubbs briquettes and some post oak chunks

And now we wait, these photos were from about 3hrs ago btw, I'll do some updates as it cooks

Lurking OP... wanna see how this turns out.

Here's my temps 3hrs in..

What are the advantages of wet ageing over dry ageing?

>>5940014
none I'm just lazy.

I guess if there was an advantage it would be no trim waste, otherwise dry age is superior.

So how come it doesn't rot?

What is the reasoning for aging?
more tneder? tastes better?

>>5940024
It has to do with some real scientific shit that I'm not qualified to comment on, but it can only be done in the original cryovac from the slaughter packing facility. It has to be air tight for it to not go bad.

>>5940027
Wet aging doesn't affect flavor like dry aging, but yes it does make it more tender.

>>5940024
you can keep it up to 3 month from the packaging date in a vacuum sealed bag... ( if there is no contamination during the processing and the cool chain is respected)

4.5hrs in, temp is at 165F. Time to wrap, looking good.

>>5940120

>>5940120
hot diggity mah niggity!

>>5939953
What did you rub it with?

>>5940007
what thermometer are you using? three temps? that must be some fancy hardware.

>>5940221
igrill2

>>5940205
I usually use some homemade rub, but I got some premade from the store called "plowboys" tastes pretty good.

you're gonna show us the cut right

So you wait 30 days to eat this?

>>5940007
>igrill app

>>5940387
Am I missing something? Are you too hipster for it? Works great.

unrelated but my jimmies were recently rustled into oblivion.

Went to an old highly regarded local bbq joint. The atmosphere, service, and sides were outstanding 11/10. However, the star of the show, the brisket, ruined the whole place. They slow smoke the briskets over night and then TRIM ALL OF THE FAT AND EVERY INCH OF THE BARK AND SMOKE RING OFF.

Upon seeing this I asked the meat guy WTF and asked if I could get some slices with the bark on it and he said it all gets trashed. How can a place be so stupid.. they might as well just bake the goddamn thing in an oven.

>>5940481
I saw a youtube video where the guy did that, fuckin' dumber than a Texan.

>>5940495

>implying Texans aren't the kings of BBQ and anything other than Texas style bbq isn't
dog shit

OP here, estimating it will be done in around 45min, it's not passing the probe test yet.

>>5940648
At least you're doing it right. Nothing is more infuriating that some newfag who things internal temp is the goal.

>>5940495
What the fuck is that supposed to mean?
Don't Mess With Texas.

Done, got it wrapped up in a blanky to let it rest and keep it warm until company arrives. Pics soon.

>>5940661
Do I need to spell it out more clearly for you? You must be from Houston.

Texans are amazingly stupid, so much so that it is a mark of crippling dumbassery to be stupider than a Texan.

In fact, the only reason Texas even has good bbq is the fact that Mexicans and Germans live in/moved to Texas and injected some non-idiocy into the cuisine.

>>5940809
That's just mean.

>>5940820
Sometimes the truth hurts.

Turned out good as expected, I saved the point end for burnt ends sometime this week the rest got demolished by the guests.

that's all folks

>>5941134
>>5941140
>>5941174
>>5941177
mother of god

>>5941212
thanks brah

>>5941177
looks pretty good, too bad your beer is shit

>>5941461
epig trollman