Labor day weekend Brisket

[djetok]

I trimmed up my brisket to packer to uniform thickness, so it will get even heat, last night. Applied my mustard for the binder of the rub. Then applied rub. The brisket marinated over night and today until about 8 am.

 

[John McLaughlin]

Looks good. What will you be cooking it on and at what temperature.

 

[djetok]

https://www.yodersmokers.com/ys640-pellet-grill.html

Since I had to go into the office for a while. It is on my Yoder ys640. I would normally cook it on my comp smoker, as the pellet cookers do not put as much smoke in it, as my competition smoker. It will run at 225 degrees , fat cap up until it gets too 140 degrees. Then it will be fat down to a internal temp of 205 degrees

 

[djetok]

142 degrees at flip

 

[John McLaughlin]

@djetok Thank you for the info and can you tell me why you flip it as I do not flip or wrap mine doing the cook.

 

[djetok]

@djetok Thank you for the info and can you tell me why you flip it as I do not flip or wrap mine doing the cook.

Well. I start with the fat cap up so the fat renders down into the meat. I flip at 140 so that I can get that beautiful bark. As to wrapping, people wrap so that it creates steam to cook better. My competition cooker is a vertical water smoker. No need to wrap for steaming. On this yoder that I use at home. I cook in the pans, so that my rendering keep moisture. I will also add a little water (1 cup) as needed for steam. This just keeps your moisture level. This cook i am not so worried about the moisture as this 16 brisket will all be chopped brisket, since we are taking to the house boat on keystone lake.

 

[djetok]

 

[djetok]

205 on the dot!!!!

 

[Deven Hallen]

Well. I start with the fat cap up so the fat renders down into the meat. I flip at 140 so that I can get that beautiful bark. As to wrapping, people wrap so that it creates steam to cook better. My competition cooker is a vertical water smoker. No need to wrap for steaming. On this yoder that I use at home. I cook in the pans, so that my rendering keep moisture. I will also add a little water (1 cup) as needed for steam. This just keeps your moisture level. This cook i am not so worried about the moisture as this 16 brisket will all be chopped brisket, since we are taking to the house boat on keystone lake.

At 140 that fat hasn’t done a thing to render...

 

[djetok]

At 140 that fat hasn’t done a thing to render...

Ok, I would have to disagree but ok, if you look at the pic at the time of flip. You actually will see that fat that has rendered, that's not supposed too.

 

[John McLaughlin]

This is one of the things I love about cooking and baking. Everyone has their own ideas what works and I say if it works for you go with it.

 

[Deven Hallen]

Ok, I would have to disagree but ok, if you look at the pic at the time of flip. You actually will see that fat that has rendered, that's not supposed too.

It’s the biggest myth in cookin and has been proven to not be possible

https://amazingribs.com/more-techni...-science/myth-melting-fat-cap-penetrates-meat

 

[swatski]

It’s the biggest myth in cookin and has been proven to not be possible

https://amazingribs.com/more-techni...-science/myth-melting-fat-cap-penetrates-meat

lololol
Also, as meathead goldwyn knows, myglobin combined with oxygen (yeah, it does! it has higher affinity than hemoglobin). Myth BUSTED!!!!! The guy is amazing...
What the f@ck were we all doing - trying to cook before meathead.com???? IDK
I'm humbled.

--

 

[John McLaughlin]

No aspect of food is more misunderstood than fat. All mammals have it, and many vegetables do too. It is essential to human life. Cut it out of your diet and you die. Eat too much and you die.
You got to admit the last two sentences are very profound. Looks like I am going to die one way or the other. So as I said earlier if the way you cook or bake makes you happy continue as the outcome appears to be the same.

 

[djetok]

Yes it been a big discussion but as bbq cook. I have cooked several briskets in all different fashions. I made my choice based of my beliefs and my results. With many gc's and two walks 3rd and 5th at the jack worlds.