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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 03, 2018 1:19 pm 
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Dave's Run
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snowhottie wrote:
ride395 wrote:
got it up to 188
up to 205 i hear


What kind of weird temp. settings are those? :drunk:


smoker is a woodfired weber smoky mountain

i kept the smoker temp locked better than ever, never went above 250

those temps are for internal temp

tough cuts need to go higher than traditional doneness criteria

the collagen doesn't begin to turn into gelatin until 160, so getting it up there and staying there for a while is what gets you delicious tender juicy brisket

i think the 205 number is used a guideline to ensure that collagen has been sufficiently converted to gelatin

i gotta 2 prong probe that is a real help - internal meat temp and ambient smoker temp

the bluetooth range is crappy, but it is still nice to not have to go all the way outside to check smoker temp

had some of the brisket last night, and it is just barely underdone. not tough and has nice mouth feel but could be just a bit more tender.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 03, 2018 2:23 pm 
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Kiwi Flat
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Hope noone steals yer meat signal.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 03, 2018 3:07 pm 
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2NAKLLR wrote:
Hope noone steals yer meat signal.


lmao - security provision is that limited range

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 03, 2018 3:42 pm 
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2NAKLLR wrote:
Hope noone steals yer meat signal.

Awesomeness.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 04, 2018 11:31 am 
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Kiwi Flat
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I never had a lot of luck with brisket flats.. they're just really hard to get them tender as they are too lean. Whole packers are the way to go.. still trim the fat to about 1/4", but it really helps to have more fat on there. And yes, 203-205 is generally the goal.... but waiting to get a flat to that temp you might as well get a packer.

I often do the limp test with my meat to see if its ready... :oops: (and don't even bother taking the temp).


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 04, 2018 11:41 am 
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Kiwi Flat
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Youre a limp test.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 04, 2018 4:06 pm 
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Dave's Run
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2NAKLLR wrote:
Youre a limp test.

That's what she said.

Is that the Bounce test when the meat firms up? I started using that and my steaks have been perfect ever since.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 04, 2018 4:08 pm 
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Kiwi Flat
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the bounce test comes after the limp test. :shock:


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Jan 09, 2018 5:56 pm 
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Snowave wrote:
I never had a lot of luck with brisket flats.. they're just really hard to get them tender as they are too lean. Whole packers are the way to go.. still trim the fat to about 1/4", but it really helps to have more fat on there. And yes, 203-205 is generally the goal.... but waiting to get a flat to that temp you might as well get a packer.

I often do the limp test with my meat to see if its ready... :oops: (and don't even bother taking the temp).


Don't you have to cut them up anyway?

I've gone full packer twice - one time I froze the point, the other time I did them both at once on different levels of the smoker.

But, they definitely have more fat to work with when you get that packer.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Jan 09, 2018 6:58 pm 
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Kiwi Flat
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Location: In the gurgling maw of the Pacific.
Im out on a limb tonight.
Dutch American Korean style beef shortribs.
W some stirfry greenbeens and criminishroom and rice.

1 lb beef short ribs
4 green onions
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup apple sauce
2 tbsp rice wine vinegar
2 tbsp go chu jang
1 tbsp chile paste
1 serrano sliced.
2 tbsp fresh crushed ginger
3 cloves garlic
2 tbsp sesame oil

2 tbsp toasted sesame seeds
Extra green onion

Grilled in the rain currently.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Jan 09, 2018 7:57 pm 
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Hemlock Ridge
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2NAKLLR wrote:
Dutch American Korean style beef shortribs.

This is like the Turducken of ethnic shortribs.

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Last edited by mspamelablythe on Wed Jan 10, 2018 4:42 pm, edited 1 time in total.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 10, 2018 2:05 pm 
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Dave's Run
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BS without pics

mspamelablythe wrote:
This is like the Turducken of ethic shortribs.


But do they have upstanding morals.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Jan 10, 2018 4:43 pm 
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Hemlock Ridge
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snowhottie wrote:
BS without pics

mspamelablythe wrote:
This is like the Turducken of ethic shortribs.


But do they have upstanding morals.

Fixt but oh boy did that make me laugh!!!!!

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 11, 2018 7:49 am 
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Kiwi Flat
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ride395 wrote:
Snowave wrote:
I never had a lot of luck with brisket flats.. they're just really hard to get them tender as they are too lean. Whole packers are the way to go.. still trim the fat to about 1/4", but it really helps to have more fat on there. And yes, 203-205 is generally the goal.... but waiting to get a flat to that temp you might as well get a packer.

I often do the limp test with my meat to see if its ready... :oops: (and don't even bother taking the temp).


Don't you have to cut them up anyway?

I've gone full packer twice - one time I froze the point, the other time I did them both at once on different levels of the smoker.

But, they definitely have more fat to work with when you get that packer.



Other than trimming the fat down, I don't cut the packer al all. Yes, the point will get more done, but thats what burnt ends are for.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Jan 11, 2018 11:25 am 
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Dave's Run
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Snowave wrote:

Other than trimming the fat down, I don't cut the packer al all. Yes, the point will get more done, but thats what burnt ends are for.


Not sure I could get the whole thing on one rack - but challenge accepted! :D

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