What's your next Meat Project?
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Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade I think it was Meathead on the Amazing Ribs site that coined a term I always remember to describe the perfect stage of done-ness for a brisket .
Meathead called it the “WubbaWabba” texture that describes when the tough connective collagen tissue throughout a brisket breaks down from the sustained moist heat into a soft gelatinous goo. Stick a fork in it when it done and it goes Wubbawabba. Love it. -
Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade Lovin’ some burnt ends. All the rest of the pics were good. But, my taste buds kept stopping at the pan of burnt ends. LOL
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Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade thats a thing a beauty, especially those burnt ends.
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Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade Ya got yer selves some of the Awesomeness right there!
Remember all, that the 20? temp is an approximate IT of doneness. the real temp is when a pointy device inserts without restriction.I had a prime grade whole packer that was done before an IT of 190!! Say What??!! I decided to start to poke it after the IT temp was 192 thinking it was time and getting close, WRONG!! IT was already done!! Best packer I’d ever done at that!
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Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
samspade it all looks great
congrats -
samspade Ya got yer selves some of the Awesomeness right there!
Remember all, that the 20? temp is an approximate IT of doneness. the real temp is when a pointy device inserts without restriction.I had a prime grade whole packer that was done before an IT of 190!! Say What??!! I decided to start to poke it after the IT temp was 192 thinking it was time and getting close, WRONG!! IT was already done!! Best packer I’d ever done at that!
@dennyo-s great brisket info right there. Thanks
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cdavis said in What's your next Meat Project?:
@dennyo-s great brisket info right there. Thanks
Thanks Chef!
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Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff great looking burgers!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff they look and sound great. Congrats
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff
What type of filets?
A dram?.. Time to run to the store!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff I know they tasted great.
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PapaSop Each time I carve up a cab or prime beef tenderloin, I put the filets and cube the thin strips of meat in one bag after I vac seal them. In a different bag, I place good meat scraps that I also vac pack. That’s what I used for these burgers. Re: Dram. That Dram added up to about half a bottle of “drams”. We were nicely mellow when his boss came over to find out why he was gone for a couple hours. She was happy after making her a daiquiri. The flaps came down.
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mrobisr Some of the best I’ve ever had. I got the idea after reading about what the yahoos on this site dream up. Who knew what that combo would do and I found out.
zbigjeff The knowledge on this site still amazes me every time I read, just amazing.
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff Now, that’s a weller meatball!
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mrobisr Amen to that thought!!
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Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.
zbigjeff those look great. What a great pairing; Weller 107 and a perfect burger.
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