Jump to content

5698k

Members Plus
  • Posts

    3,824
  • Joined

  • Days Won

    5

Everything posted by 5698k

  1. Ok, I was curious. There’s no substitute for an accurate meat thermometer.
  2. I’m curious, how did the meat thermometer steer you wrong?
  3. I jus wonder how dirty bird tastes when cooked on an egg. I bet it’s better than it’ll taste after they’re cooked in the dome Sunday!! WHO DAT!!
  4. Stop opening the lid, let the grill do the work. Just as an experiment, get your ribs ready how you please, grill at roughly 250°. Cook for 4 hrs, no peeking at all. If the ribs aren’t done enough for you at that point, check at 30 minute intervals. My guess is that 4.5-5 hrs will be plenty, I prefer mine done at the 4 hr Mark. No foil, spritz, peeking, nothing.
  5. Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! Let me know now how that works out for you!
  6. With any fan controller, the top vent is mostly, if not fully closed. If the grill is allowed to get to a certain temperature without the fan running, it wil likely overshoot, and the controller can do nothing to bring the temperature down. So, depending on your individual top vent, start with the smallest opening possible, and see if the fan has to run consistently to maintain temp, if so, you’re good. I set up a controller on an older primo once that had a fairly leaky top that required full closure.
  7. I always recommend not using foil for ribs for the very reasons you experienced/described. The catchy number method has created more problems than I can count. Great job! It only gets better from here
  8. Trigg, along with most of the big dogs foil for two reasons. First is because they’re using so much smoke wood, they’re regulating how much smoke gets in the ribs. Second, they re rub, add honey, and squeeze margarine to get a specific flavor that will get the judges attention. I took Trigg’s class, I hated the ribs. I do not foil ribs, it’s a pain, you have to decide three different times, instead of one. Get your grill somewhere around 250°, plan on roughly 4 hrs. The meat will significantly pull back from the bone once they’re ready. Quite literally when you think they’re close, cut one off and try it. There’s not much carry over on ribs, so if they’re not quite where you want them leave them on. Don’t overthink this, which is exactly what this cursed 3-2-1 stuff is..overthinking.
  9. How much fire did you light in the first place?
  10. I guess I haven’t noticed a longer cooking time for a naked brisket. Perhaps you’re simply over cooking, and that’s why it’s dry? I’ve done both paper and naked, and for the extra trouble you go through to wrap, I’m stickin with naked. I also never peek while cooking, until it’s close to done, I’ve noticed that when I open my grill mid cook, my glasses fog up, so there’s a lot of released moisture in there. The Franklin videos show the three methods, the cook times are close enough that you can’t really say that wrapping definitely made a difference. Each individual brisket behaves differently no matter how similar they are. He also goes by jiggle, not a specific temperature, or a probe. The last brisket I cooked I got the jiggle he was talking about, and it was perfect!
  11. I’ve done the paper with similar results. Shuley, have you done one naked? If you’re cooking prime, it’s my favorite, plus it’s easiest.
  12. This seems counter intuitive. The whole point of wrapping anything is to retain moisture.
  13. The point won’t render as much as the flat, that’s normal. This is why you should always probe in the flat, if you probe in the point, the flat is likely overdone. It’s also why the point is used for burnt ends, it can stand the additional cooking. Great brisket BTW!
  14. So, it’s a fancy way of calling it wagyu?
  15. Your plan is good, I wouldn’t really change a thing. It’ll stay at least 5 hours wrapped in foil, towels, cooler, I’ve done 6 and the brisket was still warm enough to serve. I’ve found that a longer rest is beneficial anyway, so don’t sweat it. I cook fat down, the fat protects the bottom, and allows for that wonderful bark to form. If you believe meathead, (I do), the fat cap doesn’t baste the brisket, because fat can’t swim upstream, so there’s no real benefit to fat up. Good luck, let us know how it goes.
  16. You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket.
  17. This does sound a bit baffling. The bark sounds good to me, I love a crunchy bark. You said the meat underneath looked dry, did you taste it? When it felt really tender, did it go in like warm butter? Where did you probe for temp and tenderness? In more than one spot?
  18. I can’t count how many times I’ve seen “I did the 3-2-1 method but”, this catchy name but disastrous method creates problems for so many, I truly don’t understand how it got so much recognition. Foil is used by stick burner users, and a lot of competition cooks for a few reasons, it stops smoke absorption, and it allows the introduction of flavors, like brown sugar, honey, apple juice and so on. It is absolutely not necessary to get juicy ribs in a Kamado, as it’s design requires very little airflow, air obviously partially responsible for food drying out. For tender, juicy ribs, as is with most things, keep it simple. Cook temp really isn’t that important, anywhere between 225°-275° is fine. Always use a deflector when cooking low and slo. For babybacks, and most St. Louis ribs, start with a formula of 250°-275°, and cook for roughly four hours. This varies due to final cook temp, meatiness of the ribs, and how done you like them. All the on off, wrap, on, off, unwrap, back on, off is confusing, labor intensive, and it makes maintaining steady grill temps more difficult.
  19. Search coffee cardamom, it’s excellent! I don’t use fresh garlic or oil, I make it strictly a powder rub. Oak or hickory is always good with beef.
  20. A Kamado Joe is an excellent, easily controllable grill, you’ll have no troubles maintaining constant temps with it with just a little practice. You’ll learn exactly how to set your temps for the temps you want in short order. That said, I love controllers! I have the cyberq, but by all accounts the flame boss is excellent! Is it necessary? Absolutely not. It is nice to have? Absolutely!
  21. I’m not sure about this, but seems like I heard that Costco’s beef isn’t aged. They buy their own beef, or have their own cattle farms or something of that nature, and I’ve also had not so great reports on their prime steaks. I’ve had great results dry aging whole choice ribeyes, but that’s all I’ve personally had experience with.
  22. Pork butt is far and away the easiest, most forgiving large cut you can cook. It’ll stand up to temperature fluctuations, and is difficult to over cook.
  23. Pouring the drippings back into the pork once it’s pulled is about the best flavoring you can give it, plus it’ll make it plenty moist. I’m with you on pulling it clean, and I do the same with the drippings. I typically don’t add a sauce, I’ll just make it available on the side.
×
×
  • Create New...