I am a smoker, the BBQ type.

[ponyo]

Does rubbing the meat with mustard help in the formation of better bark? I know people say mustard just binds the spices to the meat so the rub doesn't fall off but I have to believe as the mustard dries, it adds to formation of better bark.

 

[Jeeebus]

Does rubbing the meat with mustard help in the formation of better bark? I know people say mustard just binds the spices to the meat so the rub doesn't fall off but I have to believe as the mustard dries, it adds to formation of better bark.

I've never noticed a difference in the bark by using mustard. It definitely keeps the rub in place though.

 

[NetWareHead]

I could never imagine mustard tasting that good when applied in the quantity we are discussing here. Its basically spreading mustard out of the jar right on to the meat. I always thought it would be way too much mustard flavor. Now I have used some mustard seed ground into my spice rub but the amount was more balanced. I use vegetable oil to help bind rub to meat.

 

[Jeeebus]

Used the Joetisserie for the first time today. Was in a bit of a rush so I fumbled with it at first trying to figure out how to position it so the lid would close. Got it set and the rest was history.

Made picanha tonight, which in the USA is otherwise known as rump cap. This is usually the main meat at Brazilian churrascarias where they walk around with the meat on swords/skewers. As far as I'm concerned, it came out perfect and sliced up really well. Joetisserie did its job. Can't wait to roast some chickens on it.

 

[ponyo]

That picanha looks super juicy and tender. That fat cap did its job. I would like to try cooking picanha but I can't find whole top sirloin at my local Costco anymore. They separate the whole top sirloin and only sell the cap or cap off. The cryovac top sirloin cap is trimmed so it's missing the fat cap.

I want to try cooking some on the WSM extended smoking rack. I think if I hang my sword skewers, I should be able to cook it similar to kabob style on the open charcoal. The fat drippings should baste the meat as it drips down the sword.

 

[Jeeebus]

I would like to try cooking picanha but I can't find whole top sirloin at my local Costco anymore.

The big supermarket chains don't seem to carry it, but I can find picanha any day of the week at some of the lesser-known/smaller supermarkets in the area. I wanted to say 'Latin-centric,' but that's not really the case. While we do have plenty of those supermarkets, I get most of the meat for BBQ at Western Beef and/or Penn Dutch, neither of which is particularly 'Latin.' Easy access to just about any type of meat, though I've had a hell of a time finding a flat iron steak anywhere for something I want to try.

 

[ponyo]

The big supermarket chains don't seem to carry it, but I can find picanha any day of the week at some of the lesser-known/smaller supermarkets in the area. I wanted to say 'Latin-centric,' but that's not really the case. While we do have plenty of those supermarkets, I get most of the meat for BBQ at Western Beef and/or Penn Dutch, neither of which is particularly 'Latin.' Easy access to just about any type of meat, though I've had a hell of a time finding a flat iron steak anywhere for something I want to try.

I haven't found any good local markets other than Costco, Sam's, and Restaurant Depot that sell quality meat for cheap. And I only have membership to Costco. I can sometimes find decent cut and deals at Publix, Aldi, and Walmart but that's rare. Picanha is virtually unknown and unavailable here. I'm always envious of the cheap tri-tip that's available to people in California and the West Coast. I used to be envious of the Texas people for their supply of cheap prime brisket but I can get the same now. I do have access to really cheap chicken and pork in Georgia so I really shouldn't complain much. It can always be worse. Canadians, Europeans, and the rest of the world pay crapload more than us for meat.

 

[OutHouse]

Used the Joetisserie for the first time today. Was in a bit of a rush so I fumbled with it at first trying to figure out how to position it so the lid would close. Got it set and the rest was history.

Made picanha tonight, which in the USA is otherwise known as rump cap. This is usually the main meat at Brazilian churrascarias where they walk around with the meat on swords/skewers. As far as I'm concerned, it came out perfect and sliced up really well. Joetisserie did its job. Can't wait to roast some chickens on it.

That looks damn good.

 

[OutHouse]

I haven't found any good local markets other than Costco, Sam's, and Restaurant Depot

I try to buy all my meats at Restaurant Depot. the prices are very low for good meat. I have a couple of Crystal River tenderloins (ungraded) and a sirloin (select) i got at RD in my second fridge right now on their 20 day wet aging. im going to break them down tomorrow and enjoy some delicious steak tomorrow night.

RD has a lot of primal cuts. Ive been eyeballing the knuckle I am no butcher so I have watched a few youtube vids on how to break one down. have not had the courage to attempt it yet. i would love to buy one and have a butcher show me how to do it.

 

[Fritzo]

I could never imagine mustard tasting that good when applied in the quantity we are discussing here. Its basically spreading mustard out of the jar right on to the meat. I always thought it would be way too much mustard flavor. Now I have used some mustard seed ground into my spice rub but the amount was more balanced. I use vegetable oil to help bind rub to meat.

The mustard doesn't really do much after it's cooked. It's used as a slather to keep the rub from dripping off. The heat pretty much neutralizes the taste.

(However, mustard does go very well with pork and beef. If fact, the tenderloin in Beef Wellington is covered in mustard before being wrapped in mushrooms/puff pastry.)

 

[ponyo]

Got up 5:30 AM this morning to smoke the 15 lb prime packer. I trimmed little bit of the fat cap and seasoned it using my Texas style salt and pepper rub mix. It's the first time trying this rub. Fired up the Big Joe and placed the brisket in the smoker at 6:30 am at 275 F. I decided to make jalapeno poppers as morning appetizer.

 

[ponyo]

At the 4 hours 40 minute mark, I decided to wrap the brisket in foil. Cooked it in foil for another 1 hour 40 minutes in the foil until the temperature hit 208 F on the thickest part of the flat. Total cook time for this 15 lb prime packer brisket was around 6 hours and 20 minutes. The point was probe tender but the flat was more stubborn and only certain section was completely probe tender. But I pulled it out of the smoker hoping the rest of the flat will cook to probe tender as it rests in the empty ice cooler. I vented the foil for about 20 minutes before re wrapping the brisket and placing in the cooler where it will rest 2-3 hours.

 

[ponyo]

After 4 hours in the cooler, I removed it and separated the flat and the point. Then I sliced it. The point was good but the flat was little dry. I could really taste the beef flavor but the flavor was little bland as it needed little more salt. I did 67% course black pepper and 33% kosher salt by weight because some people said 50-50 was too salty. Those people are wrong and Aaron Franklin was telling the truth. The rub needs 50% black pepper and 50% salt by weight. The brisket wasn't salty enough.

So it's back to the drawing board. I'm still trying to solve the brisket riddle. I will rework the rub mix to the correct ratio. That's an easy fix. And I think I will cook the next brisket fat side up. I cooked this brisket fat side down and what I noticed was there was lot of liquid in the foil when I removed it from the smoker. The liquid was all gone after the 4 hours rest in the cooler. I think fat side up will help with the dryness in the flat as the liquid is reabsorbed into the meat while it's resting. The one almost perfect brisket I cooked was cooked fat side up and that thing was super juicy and moist throughout both the flat and the point. But I cooked that on the WSM and not the Big Joe. But it can't hurt to try fat side up on the next cook. I will keep cooking the brisket until I get it constantly right.

 

[OutHouse]

my 25 day wet aging of the tenderloins was done on sat. time to trim out.
this was hands down the best fucking steak i have ever eaten. so tender, packed with flavor and a perfect medium rare. was going to take a pic of my first cut into the steak but it was so fucking good it slipped my my mind.

 

[OutHouse]

After 4 hours in the cooler, I removed it and separated the flat and the point. Then I sliced it. The point was good but the flat was little dry. I could really taste the beef flavor but the flavor was little bland as it needed little more salt. I did 67% course black pepper and 33% kosher salt by weight because some people said 50-50 was too salty. Those people are wrong and Aaron Franklin was telling the truth. The rub needs 50% black pepper and 50% salt by weight. The brisket wasn't salty enough.

So it's back to the drawing board. I'm still trying to solve the brisket riddle. I will rework the rub mix to the correct ratio. That's an easy fix. And I think I will cook the next brisket fat side up. I cooked this brisket fat side down and what I noticed was there was lot of liquid in the foil when I removed it from the smoker. The liquid was all gone after the 4 hours rest in the cooler. I think fat side up will help with the dryness in the flat as the liquid is reabsorbed into the meat while it's resting. The one almost perfect brisket I cooked was cooked fat side up and that thing was super juicy and moist throughout both the flat and the point. But I cooked that on the WSM and not the Big Joe. But it can't hurt to try fat side up on the next cook. I will keep cooking the brisket until I get it constantly right.

you should try injecting the meat especially the flat. ive found it helps A LOT with keeping it from drying out.

 

[NetWareHead]

You guys inspired me to try brisket again. My briskets always came out of the smoker a bit dry and IMO, not satisfactory. Expensive considering the price of brisket. I reasoned that if I am going to wait hours, make pulled pork instead of brisket and it always come out moist and juicy. Its been 3 years since I last tried.

What Im going to do differently this year is try crutching the brisket with foil at 160 and then smoking until 200 internal temp. I had never crutched in the past and hope this makes the difference. Any advice?

 

[ponyo]

my 25 day wet aging of the tenderloins was done on sat. time to trim out.
this was hands down the best fucking steak i have ever eaten. so tender, packed with flavor and a perfect medium rare. was going to take a pic of my first cut into the steak but it was so fucking good it slipped my my mind.

I've been wet aging beef as well. It makes for more tender and beefy flavor meat. I've been leaving in the cryovac for 3-4 weeks in the garage fridge.

I ordered meat slicer yesterday. eBay had $15 off $75 coupon yesterday so I got one for about $35 cheaper than Amazon. The meat slicer should come in real handy for korean BBQ, slicing sandwich meats and cheese, homemade jerky, philly cheesesteaks, and shabu shabu.

 

[ponyo]

you should try injecting the meat especially the flat. ive found it helps A LOT with keeping it from drying out.

I might do it later on once I master the regular brisket. Like anything, practice makes perfect and I plan to cook lot of briskets until I get it right. I'm going to change one variable at a time and log it so I can see how that one change impacts the cook. If I change too many things at once, I won't know what helped or hurt.

You guys inspired me to try brisket again. My briskets always came out of the smoker a bit dry and IMO, not satisfactory. Expensive considering the price of brisket. I reasoned that if I am going to wait hours, make pulled pork instead of brisket and it always come out moist and juicy. Its been 3 years since I last tried.

What Im going to do differently this year is try crutching the brisket with foil at 160 and then smoking until 200 internal temp. I had never crutched in the past and hope this makes the difference. Any advice?

How much is brisket in your area? Brisket is about the cheapest cut of beef. I think crutching helps along with resting.

 

[NetWareHead]

How much is brisket in your area? Brisket is about the cheapest cut of beef. I think crutching helps along with resting.

Brisket is expensive, Im in southern NH near Boston. I try to buy the packer briskets since I like both the point and flat cuts. I'll spend anywhere from $45-75 depending on the size of the thing. Then you lose at least 20% of it due to fat trimming and it gets even more expensive.

 

[ponyo]

Brisket is expensive, Im in southern NH near Boston. I try to buy the packer briskets since I like both the point and flat cuts. I'll spend anywhere from $45-75 depending on the size of the thing. Then you lose at least 20% of it due to fat trimming and it gets even more expensive.

That's about normal. You're not going to get pork prices with beef. Brisket might be $40-75 but ribeye is $150-200. I checked and there's Costco Business Center in Hackensack, NJ. Prices in NJ are cheaper than here in Georgia. Hackensack has pork butt bone-in for $0.99 /lb, pork spare ribs for $1.29 /lb, choice brisket for $2.69 /lb, and choice beef bone-in short ribs for $2.79 /lb. I would kill for those prices. I can't even get beef bone-in short ribs at Costco down here.

 

[NetWareHead]

That's about normal. You're not going to get pork prices with beef. Brisket might be $40-75 but ribeye is $150-200. I checked and there's Costco Business Center in Hackensack, NJ. Prices in NJ are cheaper than here in Georgia. Hackensack has pork butt bone-in for $0.99 /lb, pork spare ribs for $1.29 /lb, choice brisket for $2.69 /lb, and choice beef bone-in short ribs for $2.79 /lb. I would kill for those prices. I can't even get beef bone-in short ribs at Costco down here.

Dont live in NJ, I live in NH but thanks anyway for checking! I have a membership to restaurant depot so Im sure I could get better prices there.

Yeah its a shame because I have had awesome brisket and then go to make it myself and its not as enjoyable. Even worse I have the lingering feeling that I just made a $75 mistake. This summer I'll try again. Maybe crutching is the key.

Although some of my bbq buddies are suggesting I attempt smoking tri-tip so I can satisfy my bbq beef craving.

 

[OutHouse]

I ordered meat slicer yesterday.

which one did you get? i was a Restaurant Depot on Sunday and they have a commercial slicer for $999.99. if i was not going on vacation this friday i would have bought it.

 

[OutHouse]

What Im going to do differently this year is try crutching the brisket with foil at 160 and then smoking until 200 internal temp. I had never crutched in the past and hope this makes the difference. Any advice?

I crutch it at 150 and pull mine out when the probe reaches 205. dont let the "Stall" get you. keep your smoker at temp and if the temp in the brisket is stuck at 160 for 2 hours, thats normal. just let it ride, dont increase your heat.

 

[OutHouse]

choice beef bone-in short ribs for $2.79 /lb

im having a hard time finding beef ribs in my area.

 

[ponyo]

which one did you get? i was a Restaurant Depot on Sunday and they have a commercial slicer for $999.99. if i was not going on vacation this friday i would have bought it.

I got a cheap electric slicer, Chef's Choice 609. https://www.amazon.com/Chefs-Choice-Premium-Electric-Slicer/dp/B000PRP288
I figure that should be good enough for occasional home use. I watched couple Youtube videos on it and it seems to work pretty well. My brother-in-law told me his dad has spare commercial meat slicer he thinks I can get for free. His dad had deli and sandwich shop for over 40 years and kept couple spare meat slicers at his home. I know the meat slicer his dad has is worth thousands and very nice. I remember seeing at his sandwich shop when I was growing up. He's on month long cruise around Asia so I'll talk with him once he returns and will offer to buy it off of him.