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[bamakettles]

15th wedding anniversary filets and baked potatoes on our 26" at the beach....



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Congrats on 15 y'all

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Thank you sir!


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[michaelmilitello]

Surf and turf on the Fleetwood

Crash potatoes and French onion



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[Raynbow6]

Chicken legs

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[butterybenihana]

Chuck roast!


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[blu082003]

First brisket ended up tasting more like a pot roast. Not super happy any ideas why? Did 225 wrapped at like 178 in butcher paper. Finishing temp was 203 passed bend test and pull apart. But didn't like the texture/flavor. It was a 16lbs prime cut from Costco :/ maybe no liquid in the drip pan next time? Try higher temp? Don't wrap with beef tallow?


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[michaelmilitello]

First brisket ended up tasting more like a pot roast. Not super happy any ideas why? Did 225 wrapped at like 178 in butcher paper. Finishing temp was 203 passed bend test and pull apart. But didn't like the texture/flavor. It was a 16lbs prime cut from Costco :/ maybe no liquid in the drip pan next time? Try higher temp? Don't wrap with beef tallow?


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What was your rub?   Tallow can give a very moist mouth feel.  That may be the cause.  Try it without tallow.   How many layers or folds of paper did you use?   Too many may not "breathe" and act more like foil. 


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[blu082003]

Thanks. I did 3 folds so maybe too much. My rub was a local rub I use a lot but next time I think I'd just go salt/pepper.


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[michaelmilitello]

Thanks. I did 3 folds so maybe too much. My rub was a local rub I use a lot but next time I think I'd just go salt/pepper.


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Too many folds may be the issue.  When you start out at brisket, I'd recommend keeping things simple.  Change one variable at a time, but most importantly, have fun!


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[Kneab]

Pancakes

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[Stoneage]

Nothing fancy, ham, on the bone, over maple-wood smoke with pineapple.

[Stoneage]

dupe

[1spacemanspiff]

Pulled pork meets 14" C code WSM

[powermatt99]

First brisket ended up tasting more like a pot roast. Not super happy any ideas why? Did 225 wrapped at like 178 in butcher paper. Finishing temp was 203 passed bend test and pull apart. But didn't like the texture/flavor. It was a 16lbs prime cut from Costco :/ maybe no liquid in the drip pan next time? Try higher temp? Don't wrap with beef tallow?


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There's a few variables that might be at fault. First, a drip pan with water directly below the meat may inhibit the formation of a bark which is part of the BBQ flavor.

Second, beef tallow? Why? The brisket has loads of fat already. Beef tallow doesn't have much flavor on its own but is used most often as a medium for cooking. McDonalds fries before 1990 or so were cooked in beef tallow. Maybe it had no effect on the final product but it is certainly unorthodox.

Third, too much paper means the meat just braises in whatever liquid is locked in the paper. A braise is essentially a pot roast.

[bamakettles]

Steak kabobs on the classic Genesis tonight.  No Heinz 57 was consumed on these tonight!





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[Kneab]

Smoked Salmon

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