Bold Tek

Brisket, ribs and a little magic

Discussion in 'The Smokehouse' started by Brad M, Jul 21, 2017.

  1. Brad M

    Brad M

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    Im cooking for another fund raiser to be held on Aug 12. Today was the only day I had available to cook but it should hold in the freezer until the event. Anyway, my wife and her group are wanting to serve chopped beef sandwiches this time so 3 briskets are on and I've thrown on 3 slabs of ribs for us. Meat+heat&smoke+time=magic!
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    An oak coal base with a little cherry wood on top.
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    The payload!
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  2. TurboDiesel

    TurboDiesel

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    I would like this post twice if I could!!
     
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  3. Brad M

    Brad M

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    Briskets have been on for 5hrs and it's time to wrap them in a little butcher paper.
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  4. Brad M

    Brad M

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    The ribs were ready for a little glaze. Made a glaze of 2 parts Head Country BBQ sauce and 1 part raspberry chipotle sauce.
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    Now I'm fighting the rain! Dang!
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  5. BHags

    BHags

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    waxed or unwaxed butcher paper?
     
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  6. Chvymn99

    Chvymn99

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    I'll do it for you... :D
     
  7. Brad M

    Brad M

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    Unwaxed, developes a better bark with that.
     
  8. Brad M

    Brad M

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    Ribs are done and in the house! I like a good pig-cicle!
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  9. Brad M

    Brad M

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    I'm in the home stretch. The briskets are out of the paper. I'll let the bark firm up for about an hour and they'll be done.
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  10. Brad M

    Brad M

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    Briskets are all chopped and ready for buns! Of course I had to taste a little, dang it was good!
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  11. savemoney

    savemoney

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    Fantastic, Yum Yum
     
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  12. FatBoy85

    FatBoy85

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    Can I ask what this does to brisket? Never wrapped anything in paper before!
     
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  13. Brad M

    Brad M

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    Wrapping in foil is known as the "Texas crutch" and it sort of allows the meat to braise and get tender without drying out. Unwaxed butcher paper does the same thing to a certain extent but allows the meat to "breath" a little more and doesn't make the bark as mushy.
     
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  14. FatBoy85

    FatBoy85

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    Thanks bud! A neighbor of my parents smoked a brisket for over 12 hours but no idea if he wrapped it. Either way it was delicious and I was still picking my teeth the next day!
     
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  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    save the pickins and vacuum seal them for another day...or just brush and floss
     
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  16. FatBoy85

    FatBoy85

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    Well if I did that, I wouldn't be finding my midnight snacks...
     
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