/ck/ - Food & Cooking

>>9179841
Buy a smoker.

>>9179841
Smoke it for 3-4 hours at 190-225 and then leave in oven for another 12 hours at 225.

Gotta have a good rub on it.

>>9179841
salt, pepper, rub, smoke

it's literally all in maintaining the temperature

>>9179841
Honestly, heavily season with equal parts salt and pepper, sous-vide at 155 for 24+ hours, smoke at ~225 for 2-3 hours, boost the heat and cook until you have a nice bark. Otherwise you have to spend 12 hours watching the smoker and have butcher paper.

>>9179841
beef bbq sucks. texas bbq is trash.
pork or bust
>>9179897
this retard doesn't understand the science of bbq

>>9179903
Fuck your vile vinegar sauce Carolina!

>>9179903
While I agree that Mexican (aka Texan) BBQ is trash, you are showing your ignorance by mocking my understanding of the "science" of bbq. Follow the instructions I listed above and thank me later.

>>9179897
Something like this produced >>9179841 OP's pic. That's some pink meat.

>>9180169
I am the sous-vide poster above, but I think the pink color in OPs pic comes from a brine in sodium nitrite or nitrate. You can't get that level of melted fat and a pink color by cooking alone. Also, a medium to medium rare brisket will be TOUGH. In order to break down the connective tissue you need more time (aka sous-vide) or more heat (aka smoking at 225 for 12 hours).

Freeze to 0 deg f, marinate in fridge for 3 days, seal in freezer bag and let sit in 140 deg f oven for a full day, then finish in a 450 deg f oven till cracklin.

Anything you need immersion cooking for can be done in microwave-safe plastic in an oven if you don't let it touch the heating elements.

>>9179846
whats the best way to smoke your own meat?

>>9179841
it's raw

>>9180283
Yes, I specifically said "something like" on purpose.
I don't feel like any sort of nitrates or trites could achieve that level of pink unless it sat for more than a week. That's a lot of penetration for thickness.
So, yes, we are in agreement: it does take way more time in the water bath at a low temp. And, yes, I have done that. Not completely stoked on the results.

>>9180159
Sous vide is not bbq

>>9179841
try not burning it.

>>9180351

>>9179841
Dry rub, smoke for 12-14 hours with wood, cut on a bias and enjoy. I guess you could use it to make something else like a sandwich but you'd be ruining the pure bliss that is smoked brisket.

>>9180283
>I think the pink color in OPs pic comes from a brine in sodium nitrite or nitrate

That's pastrami.

>>9179897
Can I use baking paper instead of butcher paper? I can't find cheap butcher paper in Australia.

>>9180601
I havent laughed so hard at a reaction image in years.

>>9179851
salt pepper chili powder
nothing else

>>9179841
>burnt outside
>raw inside
in to the trash can

>>9180680
Yes, you can use aluminum foil as well (though the texture will be different). The point is to prevent further moisture loss through evaporation.

Start with veggie loaf. Smoke 1 to 2 hours.

>>9179851
Shouldn't have a rub on brisket, and why the fuck would you not just leave it in the smoker. You're an idiot.

>>9179841
Looks like cancer

>>9183072
There there, momma's got some tendies and ketchup for you at the children's table.

>>9180489
>>9181229

>>9179841
Holy fuck, thats thing is burned to shit bro...bbq, low and slow nigger

>>9179841
do the opposite of whatever happened in that picture

brisket isn't supposed to be rare

>>9183112
>tfw you are only a number, waiting to be slaughtered

>>9183666
>666
>number
>slaughter

>>9183112