Getting a late start. My guys woman had a grand opening for her shops. Bunch of my guys there. Liquor started flowing and just now got home.
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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I pulled the brisket when the fat rendered, the bark was firmly attached and the brisket hit the stall.
I wrapped it in butcher paper that I brushed wagyu tallow on. Let it cook to just over 200 when it became probe tender. After I got this pic, I brushed more wagyu on fresh butcher paper and wrapped it to rest for a couple hours.
Different angle. It's beautiful, right?
Here's the wrapped brisket out on the counter to drop temp and rest. 2 hours is about minimum but we want to eat so I will slice it then. Here's the wagyu tallow that you can get on Amazon.
Burnt ends were fantastic. Entire brisket was tender and juicy. This one was a win.
Pickled onions with jalapenos, potato salad Amy made and grilled corn with tarragon.
I wrapped it in butcher paper that I brushed wagyu tallow on. Let it cook to just over 200 when it became probe tender. After I got this pic, I brushed more wagyu on fresh butcher paper and wrapped it to rest for a couple hours.
Different angle. It's beautiful, right?
Here's the wrapped brisket out on the counter to drop temp and rest. 2 hours is about minimum but we want to eat so I will slice it then. Here's the wagyu tallow that you can get on Amazon.
Burnt ends were fantastic. Entire brisket was tender and juicy. This one was a win.
Pickled onions with jalapenos, potato salad Amy made and grilled corn with tarragon.
Plug it in, set the temp and time. Put some wood chips in the holder, maybe some water in the water pan.
It helps to cover the water pan and grease drip tray with foil so you don't need to scrub them clean every time.
It helps to cover the water pan and grease drip tray with foil so you don't need to scrub them clean every time.
TCG style forever - First thing you have to do is snap off the ground pin in the plug if it hasn't already been done.
Either of you guys have gaskets on WSM? It's one of the "must do" mods IMO on WSM. The door and sections of WSM are super drafty. My opinion turns temp control on easy mode for WSM, also conserves coals for longer.
What to do with brisket trimmings? You guys don't throw them out, do you?
They will make beef tallow if you low temp cook them for a few hours. OR, you can do what I did here and grind them up for 6 lbs of hamburgers. The trimmings were too high a ratio of fat to lean so I added a couple lbs. of N.Y. Strip steak. Then it wasn't fatty enough so I added some chilled wagyu tallow. (OK, I just wanted to add the tallow)
The ground beef is chilling in the fridge now and I will make some patties and freeze most of them later. May try 1 or 2 tonight on the grill if it's not raining.
Grinding the trimmings is like getting free hamburgers. I'm hoping these turn out to be some kind of fantastic wagyu steakburgers. At worst, they'll be good hamburgers. ?
Amazon has a $30 meat grinder attachment if you have a Kitchen Aid mixer. I bought it a while back and, although made of really cheap materials, it works fine.
They will make beef tallow if you low temp cook them for a few hours. OR, you can do what I did here and grind them up for 6 lbs of hamburgers. The trimmings were too high a ratio of fat to lean so I added a couple lbs. of N.Y. Strip steak. Then it wasn't fatty enough so I added some chilled wagyu tallow. (OK, I just wanted to add the tallow)
The ground beef is chilling in the fridge now and I will make some patties and freeze most of them later. May try 1 or 2 tonight on the grill if it's not raining.
Grinding the trimmings is like getting free hamburgers. I'm hoping these turn out to be some kind of fantastic wagyu steakburgers. At worst, they'll be good hamburgers. ?
Amazon has a $30 meat grinder attachment if you have a Kitchen Aid mixer. I bought it a while back and, although made of really cheap materials, it works fine.
Applewood smoked, seared to give a nice crunch, sauced and tossed.
Also for WSM i am team no water in water pan unless doing a cut of meat i am concerned with drying out. Briskets i always fill water pan. Pork butts, and ribs i do not. Tried with and without, i think i get better bark developement without. Spatchcocked chicken i also do not, because i run at 275 and am shooting for firming up the skin.
Short cooks (back ribs for example) i keep an eye on, and will spray or mop anyway.
Heres another philosophy, when the water pan runs dry during a cook, it will temp spike. And i mean spike like 75* hotter, not good. Water pan is something to be attentive to. 2/3 time i run my WSM its an overnight cook.
Like i said earlier though, no gaskets the WSM is very draftey and will want to run hot. Which the upside of that is that it will want to make clean smoke. If i had an out of box WSM, id run water in water pan.
I also do minion method. Literally only 4 lit coals on a filled fire ring if unlit charcoal and chunks.
Also for WSM i am team no water in water pan unless doing a cut of meat i am concerned with drying out. Briskets i always fill water pan. Pork butts, and ribs i do not. Tried with and without, i think i get better bark developement without. Spatchcocked chicken i also do not, because i run at 275 and am shooting for firming up the skin.
Short cooks (back ribs for example) i keep an eye on, and will spray or mop anyway.
Heres another philosophy, when the water pan runs dry during a cook, it will temp spike. And i mean spike like 75* hotter, not good. Water pan is something to be attentive to. 2/3 time i run my WSM its an overnight cook.
Like i said earlier though, no gaskets the WSM is very draftey and will want to run hot. Which the upside of that is that it will want to make clean smoke. If i had an out of box WSM, id run water in water pan.
I also do minion method. Literally only 4 lit coals on a filled fire ring if unlit charcoal and chunks.
Thats a nice use of trimmings for sure.What to do with brisket trimmings? You guys don't throw them out, do you?
They will make beef tallow if you low temp cook them for a few hours. OR, you can do what I did here and grind them up for 6 lbs of hamburgers. The trimmings were too high a ratio of fat to lean so I added a couple lbs. of N.Y. Strip steak. Then it wasn't fatty enough so I added some chilled wagyu tallow. (OK, I just wanted to add the tallow)
The ground beef is chilling in the fridge now and I will make some patties and freeze most of them later. May try 1 or 2 tonight on the grill if it's not raining.
Grinding the trimmings is like getting free hamburgers. I'm hoping these turn out to be some kind of fantastic wagyu steakburgers. At worst, they'll be good hamburgers. [emoji16]
Amazon has a $30 meat grinder attachment if you have a Kitchen Aid mixer. I bought it a while back and, although made of really cheap materials, it works fine.
I throw the meaty pieces into beans, tallow to smother the brisket later with.
Back ribs with applewood chunks. I Started lightly using steak seasoning with coarse pieces of black pepper, dehydrated onion and garlic as a base rub on ribs. I think it gives it a really nice pop to it.
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