I want to do a brisket on my PBC but can't find anything for less than like $70-$80 for a decent size cut. I'm reading online about guys getting them for $30-50. Where do I find a deal like that? Where do you guys get a fair price on a brisket?
hit the nail on the head. Brisket is expensive. I've only smoked it once because it is a $40 cut and it is a lot easier to either get a ton of ribs on sale or do pork butt/shoulder for half the cost.
costco, BJ's or Sam's are your best bet. I went to Sam's last time and paid something like $42.
Costco has by far and away the best deal for a brisket. Price ranges but usually $3-$3.50 a pound. Not that it matters as much for a brisket,but it will be a PRIME cut.
So you will literally get your best cut of meat, for half the price of anywhere else for an unknown cut of meat. One brisket purchase will literally pay for your Costco membership for the year...
Costco def gives you the best price, but it helps with some of them to develop a relationship with the guys to get what you want. I have a buddy in Fairfield Co who goes to the Milford one and the guys will give him solid pieces that include both 1st and 2nd cut w/out giving him a whole packer. Grass fed takes longer to cook for sure, so I am ok with getting more of a "regular brisket", I do think that you don't wanna skimp either. Brisket is not pork butt, its more finicky and you can screw it up. I suggest reading AmazingRibs.com on the subject, and honestly spending between $10-12 bucks a pound. I am a big fan of Campbell's in Dobb's Ferry, I can't remember off hand but I bet theres is more expensive. But if I was having a big gathering I would pay to play.
Costco has by far and away the best deal for a brisket. Price ranges but usually $3-$3.50 a pound. Not that it matters as much for a brisket,but it will be a PRIME cut.
So you will literally get your best cut of meat, for half the price of anywhere else for an unknown cut of meat. One brisket purchase will literally pay for your Costco membership for the year...
You sure that's right? I'm pretty sure Costco charges in the $5.99 range for brisket flat (not sure if it's regional and there's a packer cut available for less).
Honestly - it's worth it. Get a vacuum sealer if you're not going to eat the whole thing, and save the leftovers for a later date.
I am also doing a Brisket in my PBC this weekend ... full packer ... Using a prime for the first time
Do you plan on hanging it? Last time I hung mine I felt the flat was too close to the coals and dried it out so I am just going to place it on the rack fat cap down
Also I am going to wrap in butcher paper instead of foil this time at the stall to try to get a better bark ... do you plan on wrapping?
I am also doing a Brisket in my PBC this weekend ... full packer ... Using a prime for the first time
Do you plan on hanging it? Last time I hung mine I felt the flat was too close to the coals and dried it out so I am just going to place it on the rack fat cap down
Also I am going to wrap in butcher paper instead of foil this time at the stall to try to get a better bark ... do you plan on wrapping?
You plan on injecting?
Last time I hung it. I swore I would not hang it again. Will use the grate. IMO butcher paper is better than foil for wrapping. I do not nor do I have any plans to inject. When you're done let me know how your times in the PBC worked out. Last time I did it I had trouble keeping the temps under 300
I think on the PBC you have to plan for more of a hot and fast than a slow and low ... just how it is designed
Do you still get a smoke ring?
I love doing brisket, but they take so long.
Last one I did, was incredible, perfect bark, great flavor, people raved about it and not just being polite - these were my hockey buddies - they would bust my balls if it wasn't great.
but...no smoke ring and I read that happens if your smoker is running too hot out of the gate. Mine was around 275 or for the first hour (? before i caught it), before settling in at 225 for the next 12 or so.
I didn't really care since it tasted and looked great, and no one commented or noticed, but I noticed. LOL. And I want to avoid that next time.
I use a WSM, not a PBC, but I assume it's similar with the smoke ring.
the other times I've done one I did get the smoke ring, but I still think this one came out better.
Well the brisket I did on the PBC that did hot and fast
it probably was due to the hot start - it also could have been how heavy the smoke was when the brisket was ready to take it on.
Not to get too scientific, but there are stages in cooking where the pores of the meat open up and take in more smoke or more seasonings. I learned so much watching a BBQ competition team practice and they had it timed on when to put on extra rub or mopping liquid when the meat's pores were likely to be open.
I tend to only smoke for the first couple of hours of cooking and still get a smoke ring, but there are other factors other than the high start heat that impacts it. Although the high start heat is tied to the meat pores as it tends to cover them up.
Great selection and most times I'm getting mine at 3.60-3.80/lb. You need to show proof that you're from a restaurant though but there's a way around that. Join the Kansas City BBQ Society($40/yr) and you get unlimited one day passes to RD.
Never hang a brisket. I usually trim and separate my flat from the point beforehand and then cook them side by side on my WSM. Never inject anything, just a simple Texas style rub of salt, black pepper, and garlic powder. Low & Slow at 225 until I hit the stall. Then foil and resume until internal reaches 195 for the point. Pull that and cube up in a pan and toss & sauce w/ SBR & brown sugar. Return that to the smoker in the pan for another hour or two. Pull the flat at 205 internal and wrap in towel and leave in an empty cooler for 45min-1hr. Both should finish up right around the same time.
You'll end up with a juicy flat perfect for sliced brisket with a lovely smoke ring. And a pan full of delicious burnt ends that are guaranteed to be totally gone within minutes of serving.
it probably was due to the hot start - it also could have been how heavy the smoke was when the brisket was ready to take it on.
Not to get too scientific, but there are stages in cooking where the pores of the meat open up and take in more smoke or more seasonings. I learned so much watching a BBQ competition team practice and they had it timed on when to put on extra rub or mopping liquid when the meat's pores were likely to be open.
I tend to only smoke for the first couple of hours of cooking and still get a smoke ring, but there are other factors other than the high start heat that impacts it. Although the high start heat is tied to the meat pores as it tends to cover them up.
First cook I used too much wood. holy shit, too much wood can ruin anything, especially if you're using a heavy wood like mesquite.
I love to learn the science behind this stuff, so if there is a good link you have or youtube please send it.
Peter in Atlanta was a good source and used to have some youtube videos, but I haven't seen him on here in forever.
If you only smoke it for a couple hours, how do you cook it the rest of the way?
I never have issues with the smoke ring ... I put the brisket on cold ... I follow Harry Soo's method of the wood under the coals (not sure if that helps the smoke ring)
if I can't get some links on the science behind it. While most people read a novel on the beach, I read "Peace, Love and BBQ" this year about Mike Mills. He has some really good info about the science behind the cooking and a shitload of great recipes.
I don't cook using smoke. I cook with charcoal for the heat. The smoke is there to give it flavor. For brisket I used pecan. For butt, I use apple or cherry.
If you are into science and BBQ this book is free with amazon prime kindle ... don't need a Kindle you can read it via Amazon's cloud reader on your computer in a browser or download the app
if I can't get some links on the science behind it. While most people read a novel on the beach, I read "Peace, Love and BBQ" this year about Mike Mills. He has some really good info about the science behind the cooking and a shitload of great recipes.
I don't cook using smoke. I cook with charcoal for the heat. The smoke is there to give it flavor. For brisket I used pecan. For butt, I use apple or cherry.
But again - my brisket history is short.
What do you mean? I use charcoal too. My smoker is filled with charcoal in the bottom.
But i put wood chips in it for the flavor.
I used hickory when I did my first couple briskets, and apple the last one. I couldn't tell much difference, but the second one the overall flavor came out better. Not sure if it was the smoke or I just had a better rub, I also used mustard the last one. supposedly helps the rub stick, not sure if true or not.
If you are into science and BBQ this book is free with amazon prime kindle ... don't need a Kindle you can read it via Amazon's cloud reader on your computer in a browser or download the app
I also for brisket find on YouTube Harry Soo, Aaron Franklin and Myron Mixon videos Meathead The Science of Great Barbecue and Grilling - ( New Window )
thanks!
and sorry to hijack the thread DC GF.
If brisket takes too long for you, consider the Texas crutch
3-2-1 - 3 hours in smoke, 2 hours in foil at higher heat (275F), 1 hour out in the smoke again to make some bark.
Not quite as good as the traditional method, but a lot faster and more foolproof. I quick cook my flats like that as well as my pastrami, and it works like a charm.
here's a link on some of the science, including a breakdown of the Maillard Reaction - which is the process of how the smoke ring happens Maillard Reaction - Another link further down the page - ( New Window )
What do you mean? I use charcoal too. My smoker is filled with charcoal in the bottom
You asked how I cook the rest of the way. I "cook" with charcoal and flavor with wood (smoke). I just use enough wood chips to smoke for only the first few hours. After that, all the work is done with the charcoal.
We are doing the same thing - you are just likely using a bit more wood.
What do you mean? I use charcoal too. My smoker is filled with charcoal in the bottom
You asked how I cook the rest of the way. I "cook" with charcoal and flavor with wood (smoke). I just use enough wood chips to smoke for only the first few hours. After that, all the work is done with the charcoal.
We are doing the same thing - you are just likely using a bit more wood.
I see. I have taken a less is more approach with the wood chips since i overdid on a pork butt with the mesquite. way too smoky.
What Creates the Smoke Ring
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
Getting the Best Smoke Ring
Opinions vary on how to get a good smoke ring. Generally, water-soaked wood produces more nitrogen dioxide in the smoke than dry wood, but only by a small margin. The type of wood also matters in producing more nitric oxide. Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases.
A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring. Or, a pan of water in the smoker keeps moisture condensing on the meat. However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.
Removing fat from the surface of the meat also exposes the meat to the smoke and will allow more nitric oxide into the meat. Cooking the meat at low and slow temperature will allow the nitric oxide to penetrate more before the meat's temperature is high enough to turn the myoglobin brown.
If you really want to make sure you get a smoke ring, then cheat. Coating meat with a salt tenderizer like Morton's Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of "cheating", smoke rings are no longer taken into consideration in barbecue competitions.
What Creates the Smoke Ring
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
Getting the Best Smoke Ring
Opinions vary on how to get a good smoke ring. Generally, water-soaked wood produces more nitrogen dioxide in the smoke than dry wood, but only by a small margin. The type of wood also matters in producing more nitric oxide. Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases.
A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring. Or, a pan of water in the smoker keeps moisture condensing on the meat. However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.
Removing fat from the surface of the meat also exposes the meat to the smoke and will allow more nitric oxide into the meat. Cooking the meat at low and slow temperature will allow the nitric oxide to penetrate more before the meat's temperature is high enough to turn the myoglobin brown.
If you really want to make sure you get a smoke ring, then cheat. Coating meat with a salt tenderizer like Morton's Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of "cheating", smoke rings are no longer taken into consideration in barbecue competitions.
Lots of big words!!
This is great, I bet it was the mustard that prevented the smoke ring. Or at least I wonder now.
it's the only time I used mustard, which contains vinegar as the first ingredient, and the only time I didn't get a smoke ring.
Quote:
However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.
3-2-1 - 3 hours in smoke, 2 hours in foil at higher heat (275F), 1 hour out in the smoke again to make some bark.
Not quite as good as the traditional method, but a lot faster and more foolproof. I quick cook my flats like that as well as my pastrami, and it works like a charm.
Didn't know it had a name. I do something similar for ribs and brisket. I had read that 2 hours gave you maximum effect for a smoke ring, so I wrap at 2 hours and keep it at 225. At that point though, I go by temp, not time.
I doubt the mustard would interfere with the smoke ring
I use mustard to get the rub to adhere and to promote a better bark, and I've never had a problem getting a good smoke ring.
At the same time, so long as it tastes right, I wouldn't care if there wasn't a smoke ring.
Maybe the combo of mustard and high heat to start?
Either way, I didn't really care, but I noticed. no one else did, but when you invest that much time in something, if I have a choice I'd rather it be perfect, but in the end I didn't really care that much.
I use Sam's Club or a local butcher for my trailer. I have had issues with some places that I get them in vac packs because the fat to meat ratio was not acceptable. I would spend $60 on a brisket where only half was meat, lol.
for a Pit Barrel cooker -- I buy my brisket at Adams in Kingston -- and for a full brisket you are going to pay in the $40--50 range
You cannot compare brisket to pulled pork -- two different animals two different tastes -- and then there's PBC Brisket hash (with diced brisket, onions and cubed taters -- which is an epic dish) to consider -- and lb. for pound you are getting more meat with a full brisket than the 4 racks of ribs you would get -- and it's only slightly more expensive than the pulled pork -- difference between $30-40 and $40-50 based on poundage.
by the way -- at 10-11 lbs $42 is roughly $3.99/lb
vs 10-11 lbs at $2.99-$3.25/lb for a pork shoulder
understand the obsession with this cut. My sister's family is from South Carolina and they make some for every holiday I go there. My old roommate from Texas would have it shipped to him by his parents. I'm a big, big meat eater. 2 lbs on most days. Brisket never does it for me.
brisket is the grand daddy of smoked meats. Chicken, turkey, chicken wings, bacon, pork butts, ribs, etc. much easier IMO than briskets.
It's almost as much the challenge/accomplishment as it is how great it is, but I do love it.
Nothing like slicing that brisket. Almost like unwrapping a Christmas present. I like burnt ends too and I make barbecue sauce for the ends.
the brisket doesn't need sauce, so I stopped putting it out, but the whole smoking experience is a commitment so you really can't half-ass it (or you will waste a lot of time and money).
I had smoked salmon on my list - in fact it's the reason I got a smoker. I had never tried smoked salmon until I went on a business trip to Seattle and one of my colleagues said let's order this smoked salmon with capers app at this pub, and holy shit it was awesome. we ordered two more of them.
So, I said I need to make smoked salmon and ordered a weber smokey mountain within a couple days of that (I'm not impulsive at all). And then I was told smoked salmon is cold smoked usually and really hard to do, so I put that off and decided to explore smoked meats.
I do want to do a smoked salmon eventually.
Smoking is one of those things I feel like I can legit make restaurant quality barbecue on my own smoker (unlike steaks and some seafoods which I cannot do at home as well as restaurant can do - for a variety of reasons).
I wonder if a full packer might be too big for PBC
You want the packer because one part of it is brisket (flat) the other is where they get burnt ends from (point).
Just keep in mind after cooking it that the muscle fibers run differently on the point and the flat so separate them along the fat line that that is in between them. I do it before cooking it.
...from a ranch in Texas. Free shipping/no tax for $129.00 Making it sometime next week. Expect it to take in the 12 - 14 hour range.
For $12.90 per pound you should get it delivered personally by a Cowboys' cheerleader...
$`12.90/lb is as inexpensive (BY A LOT) for Wagyu on the cunsumer market.
Mac I'm at least partly teasing, because I have at least a rough idea how pricey Wagyu raised beef is...
But on the serious side, I simply can't imagine myself buying the utmost top grade of what is typically an undesirable part of the steer. I mean, for 12.90 - on sale at least shopping carefully - I can find rib lamb chops, or at least loin lamb chops.
If I'm gonna make a choice between lamb chops and any damn cut/cow of brisket, hell I'm going with the lamb chops!
But that's just me... In all likelihood my previous training as a chef - being responsible for the restaurant's profit margin - makes me shudder at the idea of any brisket at today's prices. I regularly see brisket, supermarket brisket, at $8.99/# and NY Sirloins bone in at 9.99 or 10.99/#. I buy the sirloin and grill it medium rare in 5-6 minutes and to heck with the smoker or other barbeque-ing set up.
Since when and better question WHY? has brisket become a chi chi sought after hunk of cow? With a price approaching prime rib?
I can't imagine a Waygu brisket has any better flavor than a regular one. Part of the "greatness" of brisket is taking a tough, somewhat undesirable cut of meat and making it edible. That's the reward. Slow cooking breaking down the tough meat so that it nearly melts in the mouth.
I can't imagine a Waygu brisket has any better flavor than a regular one. Part of the "greatness" of brisket is taking a tough, somewhat undesirable cut of meat and making it edible. That's the reward. Slow cooking breaking down the tough meat so that it nearly melts in the mouth.
Yeh that is the first thing I thought. Wagyu seems like a waste unless it is a fatty cut of meat.
costco, BJ's or Sam's are your best bet. I went to Sam's last time and paid something like $42.
So you will literally get your best cut of meat, for half the price of anywhere else for an unknown cut of meat. One brisket purchase will literally pay for your Costco membership for the year...
So you will literally get your best cut of meat, for half the price of anywhere else for an unknown cut of meat. One brisket purchase will literally pay for your Costco membership for the year...
You sure that's right? I'm pretty sure Costco charges in the $5.99 range for brisket flat (not sure if it's regional and there's a packer cut available for less).
Honestly - it's worth it. Get a vacuum sealer if you're not going to eat the whole thing, and save the leftovers for a later date.
Choice - Walmart
Prime - Sam's Club
I am also doing a Brisket in my PBC this weekend ... full packer ... Using a prime for the first time
Do you plan on hanging it? Last time I hung mine I felt the flat was too close to the coals and dried it out so I am just going to place it on the rack fat cap down
Also I am going to wrap in butcher paper instead of foil this time at the stall to try to get a better bark ... do you plan on wrapping?
You plan on injecting?
Choice - Walmart
Prime - Sam's Club
I am also doing a Brisket in my PBC this weekend ... full packer ... Using a prime for the first time
Do you plan on hanging it? Last time I hung mine I felt the flat was too close to the coals and dried it out so I am just going to place it on the rack fat cap down
Also I am going to wrap in butcher paper instead of foil this time at the stall to try to get a better bark ... do you plan on wrapping?
You plan on injecting?
Last time I hung it. I swore I would not hang it again. Will use the grate. IMO butcher paper is better than foil for wrapping. I do not nor do I have any plans to inject. When you're done let me know how your times in the PBC worked out. Last time I did it I had trouble keeping the temps under 300
Do you still get a smoke ring?
I love doing brisket, but they take so long.
Last one I did, was incredible, perfect bark, great flavor, people raved about it and not just being polite - these were my hockey buddies - they would bust my balls if it wasn't great.
but...no smoke ring and I read that happens if your smoker is running too hot out of the gate. Mine was around 275 or for the first hour (? before i caught it), before settling in at 225 for the next 12 or so.
I didn't really care since it tasted and looked great, and no one commented or noticed, but I noticed. LOL. And I want to avoid that next time.
I use a WSM, not a PBC, but I assume it's similar with the smoke ring.
the other times I've done one I did get the smoke ring, but I still think this one came out better.
what temp is hot and fast?
Not to get too scientific, but there are stages in cooking where the pores of the meat open up and take in more smoke or more seasonings. I learned so much watching a BBQ competition team practice and they had it timed on when to put on extra rub or mopping liquid when the meat's pores were likely to be open.
I tend to only smoke for the first couple of hours of cooking and still get a smoke ring, but there are other factors other than the high start heat that impacts it. Although the high start heat is tied to the meat pores as it tends to cover them up.
Never hang a brisket. I usually trim and separate my flat from the point beforehand and then cook them side by side on my WSM. Never inject anything, just a simple Texas style rub of salt, black pepper, and garlic powder. Low & Slow at 225 until I hit the stall. Then foil and resume until internal reaches 195 for the point. Pull that and cube up in a pan and toss & sauce w/ SBR & brown sugar. Return that to the smoker in the pan for another hour or two. Pull the flat at 205 internal and wrap in towel and leave in an empty cooler for 45min-1hr. Both should finish up right around the same time.
You'll end up with a juicy flat perfect for sliced brisket with a lovely smoke ring. And a pan full of delicious burnt ends that are guaranteed to be totally gone within minutes of serving.
Not to get too scientific, but there are stages in cooking where the pores of the meat open up and take in more smoke or more seasonings. I learned so much watching a BBQ competition team practice and they had it timed on when to put on extra rub or mopping liquid when the meat's pores were likely to be open.
I tend to only smoke for the first couple of hours of cooking and still get a smoke ring, but there are other factors other than the high start heat that impacts it. Although the high start heat is tied to the meat pores as it tends to cover them up.
First cook I used too much wood. holy shit, too much wood can ruin anything, especially if you're using a heavy wood like mesquite.
I love to learn the science behind this stuff, so if there is a good link you have or youtube please send it.
Peter in Atlanta was a good source and used to have some youtube videos, but I haven't seen him on here in forever.
If you only smoke it for a couple hours, how do you cook it the rest of the way?
I don't cook using smoke. I cook with charcoal for the heat. The smoke is there to give it flavor. For brisket I used pecan. For butt, I use apple or cherry.
But again - my brisket history is short.
I also for brisket find on YouTube Harry Soo, Aaron Franklin and Myron Mixon videos
Meathead The Science of Great Barbecue and Grilling - ( New Window )
I don't cook using smoke. I cook with charcoal for the heat. The smoke is there to give it flavor. For brisket I used pecan. For butt, I use apple or cherry.
But again - my brisket history is short.
What do you mean? I use charcoal too. My smoker is filled with charcoal in the bottom.
But i put wood chips in it for the flavor.
I used hickory when I did my first couple briskets, and apple the last one. I couldn't tell much difference, but the second one the overall flavor came out better. Not sure if it was the smoke or I just had a better rub, I also used mustard the last one. supposedly helps the rub stick, not sure if true or not.
Maillard Reaction - Another link further down the page - ( New Window )
I also for brisket find on YouTube Harry Soo, Aaron Franklin and Myron Mixon videos Meathead The Science of Great Barbecue and Grilling - ( New Window )
thanks!
and sorry to hijack the thread DC GF.
Not quite as good as the traditional method, but a lot faster and more foolproof. I quick cook my flats like that as well as my pastrami, and it works like a charm.
Thanks, looks perfect for a novice like me.
You asked how I cook the rest of the way. I "cook" with charcoal and flavor with wood (smoke). I just use enough wood chips to smoke for only the first few hours. After that, all the work is done with the charcoal.
We are doing the same thing - you are just likely using a bit more wood.
Quote:
What do you mean? I use charcoal too. My smoker is filled with charcoal in the bottom
You asked how I cook the rest of the way. I "cook" with charcoal and flavor with wood (smoke). I just use enough wood chips to smoke for only the first few hours. After that, all the work is done with the charcoal.
We are doing the same thing - you are just likely using a bit more wood.
I see. I have taken a less is more approach with the wood chips since i overdid on a pork butt with the mesquite. way too smoky.
And I use mostly milder woods for pork now.
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
Getting the Best Smoke Ring
Opinions vary on how to get a good smoke ring. Generally, water-soaked wood produces more nitrogen dioxide in the smoke than dry wood, but only by a small margin. The type of wood also matters in producing more nitric oxide. Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases.
A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring. Or, a pan of water in the smoker keeps moisture condensing on the meat. However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.
Removing fat from the surface of the meat also exposes the meat to the smoke and will allow more nitric oxide into the meat. Cooking the meat at low and slow temperature will allow the nitric oxide to penetrate more before the meat's temperature is high enough to turn the myoglobin brown.
If you really want to make sure you get a smoke ring, then cheat. Coating meat with a salt tenderizer like Morton's Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of "cheating", smoke rings are no longer taken into consideration in barbecue competitions.
Lots of big words!!
Quote:
What Creates the Smoke Ring
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
Getting the Best Smoke Ring
Opinions vary on how to get a good smoke ring. Generally, water-soaked wood produces more nitrogen dioxide in the smoke than dry wood, but only by a small margin. The type of wood also matters in producing more nitric oxide. Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases.
A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring. Or, a pan of water in the smoker keeps moisture condensing on the meat. However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.
Removing fat from the surface of the meat also exposes the meat to the smoke and will allow more nitric oxide into the meat. Cooking the meat at low and slow temperature will allow the nitric oxide to penetrate more before the meat's temperature is high enough to turn the myoglobin brown.
If you really want to make sure you get a smoke ring, then cheat. Coating meat with a salt tenderizer like Morton's Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of "cheating", smoke rings are no longer taken into consideration in barbecue competitions.
Lots of big words!!
This is great, I bet it was the mustard that prevented the smoke ring. Or at least I wonder now.
it's the only time I used mustard, which contains vinegar as the first ingredient, and the only time I didn't get a smoke ring.
Not quite as good as the traditional method, but a lot faster and more foolproof. I quick cook my flats like that as well as my pastrami, and it works like a charm.
Didn't know it had a name. I do something similar for ribs and brisket. I had read that 2 hours gave you maximum effect for a smoke ring, so I wrap at 2 hours and keep it at 225. At that point though, I go by temp, not time.
At the same time, so long as it tastes right, I wouldn't care if there wasn't a smoke ring.
For $12.90 per pound you should get it delivered personally by a Cowboys' cheerleader...
At the same time, so long as it tastes right, I wouldn't care if there wasn't a smoke ring.
Maybe the combo of mustard and high heat to start?
Either way, I didn't really care, but I noticed. no one else did, but when you invest that much time in something, if I have a choice I'd rather it be perfect, but in the end I didn't really care that much.
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...from a ranch in Texas. Free shipping/no tax for $129.00 Making it sometime next week. Expect it to take in the 12 - 14 hour range.
For $12.90 per pound you should get it delivered personally by a Cowboys' cheerleader...
$`12.90/lb is as inexpensive (BY A LOT) for Wagyu on the cunsumer market.
You cannot compare brisket to pulled pork -- two different animals two different tastes -- and then there's PBC Brisket hash (with diced brisket, onions and cubed taters -- which is an epic dish) to consider -- and lb. for pound you are getting more meat with a full brisket than the 4 racks of ribs you would get -- and it's only slightly more expensive than the pulled pork -- difference between $30-40 and $40-50 based on poundage.
by the way -- at 10-11 lbs $42 is roughly $3.99/lb
vs 10-11 lbs at $2.99-$3.25/lb for a pork shoulder
It's almost as much the challenge/accomplishment as it is how great it is, but I do love it.
Nothing like slicing that brisket. Almost like unwrapping a Christmas present. I like burnt ends too and I make barbecue sauce for the ends.
the brisket doesn't need sauce, so I stopped putting it out, but the whole smoking experience is a commitment so you really can't half-ass it (or you will waste a lot of time and money).
I had smoked salmon on my list - in fact it's the reason I got a smoker. I had never tried smoked salmon until I went on a business trip to Seattle and one of my colleagues said let's order this smoked salmon with capers app at this pub, and holy shit it was awesome. we ordered two more of them.
So, I said I need to make smoked salmon and ordered a weber smokey mountain within a couple days of that (I'm not impulsive at all). And then I was told smoked salmon is cold smoked usually and really hard to do, so I put that off and decided to explore smoked meats.
I do want to do a smoked salmon eventually.
Smoking is one of those things I feel like I can legit make restaurant quality barbecue on my own smoker (unlike steaks and some seafoods which I cannot do at home as well as restaurant can do - for a variety of reasons).
You want the packer because one part of it is brisket (flat) the other is where they get burnt ends from (point).
Just keep in mind after cooking it that the muscle fibers run differently on the point and the flat so separate them along the fat line that that is in between them. I do it before cooking it.
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In comment 14499886 BMac said:
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...from a ranch in Texas. Free shipping/no tax for $129.00 Making it sometime next week. Expect it to take in the 12 - 14 hour range.
For $12.90 per pound you should get it delivered personally by a Cowboys' cheerleader...
$`12.90/lb is as inexpensive (BY A LOT) for Wagyu on the cunsumer market.
Mac I'm at least partly teasing, because I have at least a rough idea how pricey Wagyu raised beef is...
But on the serious side, I simply can't imagine myself buying the utmost top grade of what is typically an undesirable part of the steer. I mean, for 12.90 - on sale at least shopping carefully - I can find rib lamb chops, or at least loin lamb chops.
If I'm gonna make a choice between lamb chops and any damn cut/cow of brisket, hell I'm going with the lamb chops!
But that's just me... In all likelihood my previous training as a chef - being responsible for the restaurant's profit margin - makes me shudder at the idea of any brisket at today's prices. I regularly see brisket, supermarket brisket, at $8.99/# and NY Sirloins bone in at 9.99 or 10.99/#. I buy the sirloin and grill it medium rare in 5-6 minutes and to heck with the smoker or other barbeque-ing set up.
Since when and better question WHY? has brisket become a chi chi sought after hunk of cow? With a price approaching prime rib?
To me it's illogical.
I can't imagine a Waygu brisket has any better flavor than a regular one. Part of the "greatness" of brisket is taking a tough, somewhat undesirable cut of meat and making it edible. That's the reward. Slow cooking breaking down the tough meat so that it nearly melts in the mouth.
I can't imagine a Waygu brisket has any better flavor than a regular one. Part of the "greatness" of brisket is taking a tough, somewhat undesirable cut of meat and making it edible. That's the reward. Slow cooking breaking down the tough meat so that it nearly melts in the mouth.
Yeh that is the first thing I thought. Wagyu seems like a waste unless it is a fatty cut of meat.