[smoking] Sea dn Cyber mofo's!

[syf350]

Going to attempt to do a brisket and pork butt at the same time.

butt is about 9 pounds. not sure about the brisket yet. thinking of starting them tomorrow night and letting them go at about 230-240 for the duration.

should i put them on at the same time? start at separate times?

what say the smoking wizards?

I posted on the primo forum too to see what they have to say

[Sea Six]

I've cooked two different types of meat at the same time, compromising the temperature as necessary.

So far everything has turned out just fine.

[longhorn341]

No... under no circumstances should you ever attempt this... you will be in a meat coma.

Seriously though.... not an issue... just monitor the temps in each.

[Sea Six]

Originally Posted by longhorn341

Seriously though.... not an issue... just monitor the temps in each.

That's really the key right there. The overall cooking time will be altered, but I doubt anyone but a food judge would be able to tell.

[Yamma]

No issues with both at the same time - keep your temps about 220* - monitor internal temps to make sure it's completely done.

[Sea Six]

Originally Posted by syf350

Going to attempt to do a brisket and pork butt at the same time.

[syf350]

got the brisket today. 10 pounds, but still has the full fat cap on it. butcher says its probably 2-3 pounds worth of fat. do i leave all that fat on it? or trim it some?

after reading soem more, it looks like the smoking temps and internal temps for the brisket and the butt are about the same. is this correct? so 9 pound butt and 10 pound brisket (with fat) i'm thinking of running it overnight at about 180, then cranking it up to about 250 in the morning for the remainder of the cook. this sound like a good plan?

[Sea Six]

Originally Posted by syf350

got the brisket today. 10 pounds, but still has the full fat cap on it. butcher says its probably 2-3 pounds worth of fat. do i leave all that fat on it? or trim it some?

after reading soem more, it looks like the smoking temps and internal temps for the brisket and the butt are about the same. is this correct? so 9 pound butt and 10 pound brisket (with fat) i'm thinking of running it overnight at about 180, then cranking it up to about 250 in the morning for the remainder of the cook. this sound like a good plan?

Cyber talks about making the brisket on the primo in posts 96 and 98 of this thread:

https://www.thevettebarn.com/forums/o...rth-money.html

[syf350]

Originally Posted by Sea Six

Cyber talks about making the brisket on the primo in posts 96 and 98 of this thread:

https://www.thevettebarn.com/forums/o...rth-money.html

what are your thoughts on the fat cap? leave all on or trim some?

[Sea Six]

Originally Posted by syf350

what are your thoughts on the fat cap? leave all on or trim some?

I've never done a brisket myself.

I do believe I'd trim some of it though, based on what I've read on the internet. What do the guys on the Primo forum think?

[Sea Six]

Brisket Prep Movie - YouTube

[Sea Six]

Prepare your Brisket - Big Green Egg - YouTube

[syf350]

Originally Posted by Sea Six

Prepare your Brisket - Big Green Egg - YouTube

thanks. that second video pretty much says it all

[Cybercowboy]

Sorry I missed this thread earlier.

Here's some stuff I've made lately.

Last night I made two stuffed flank steaks. Butterflied the steaks, laid down some prosciutto, and filled with a mixture of wilted baby spinach (2 lbs total), sauteed shallots, gorganzola cheese (16 oz total), pepper, and a little almond flour for a binder. Rolled 'em up, salt and pepper, and grilled them direct until internal read 125.



I took a large can of good Italian cherry tomatoes, sauteed some chopped garlic, some Italian herbs, a little red wine, and cooked it down for a few hours to make a sauce. It was great. Served it with a nice salad, it was a complete meal!



This was something I made about 10 days ago. It was schezuan peppercorn-encrusted beef tenderloin served with a shitake mushroom sauce (ginger, garlic, mushrooms, mirin, soy sauce.) Topped with chopped scallions and served with a side of grilled baby bokchoy.



And just now put on some nice big beef ribs. Yeah, it's been pretty beefy here lately.

[syf350]

That all looks awesome. I don't have the know how or imagination to come up with that shit.

I did steaks again last night. Bought them a little thicker this time, 1 1/2". Did everything as usual, but in my head thought that since they were so thick, they needed a bit more time on the sear. Mistake number 1. And since I had 5 of them, I couldn't do the sear at the same time. So I decided to do my wife's first, mistake number 2. and seared for 90 seconds each side, mistake number 3. 3 of them were to be medium rate, and I pushed them to almost 2 minutes a side and I like mine medium light, so I went to 2 1/2 per side. Not sure if the extended time was the problem or if the 10 minute rest was as my wife's ended up resting for almost 20.

Mine was fine. The med rare were close but could have been more rare and my wife's was definitely overdone for her.

Live and learn I guess. They were all still a big hit though.

[Cybercowboy]

Originally Posted by syf350

That all looks awesome. I don't have the know how or imagination to come up with that shit.

I did steaks again last night. Bought them a little thicker this time, 1 1/2". Did everything as usual, but in my head thought that since they were so thick, they needed a bit more time on the sear. Mistake number 1. And since I had 5 of them, I couldn't do the sear at the same time. So I decided to do my wife's first, mistake number 2. and seared for 90 seconds each side, mistake number 3. 3 of them were to be medium rate, and I pushed them to almost 2 minutes a side and I like mine medium light, so I went to 2 1/2 per side. Not sure if the extended time was the problem or if the 10 minute rest was as my wife's ended up resting for almost 20.

Mine was fine. The med rare were close but could have been more rare and my wife's was definitely overdone for her.

Live and learn I guess. They were all still a big hit though.

Yeah, it happens. Been there, done that. I just totally lean towards the raw side when I do my wife's, never a problem with it being too raw. I like a perfect medium rare but can deal with a bit of variation. I draw the line at medium though, any more than that and

[Cybercowboy]

Originally Posted by syf350

thanks. that second video pretty much says it all

I don't trim them quite that much, I like to leave some on there. Sometimes I cook it fat side up but usually fat side down. Why? Because then the "pretty side" doesn't have grill dents on it, or even worse, tears when you pull it off. There is plenty of fat striated through the brisket to keep it moist when smoking on a Primo. It's much more forgiving and it's why I never bother to do the Texas crutch (foil when it hits about 170 and continue cooking.)

[Cybercowboy]

Oh, one thing I know can cause you to get your steaks too well done. Well, that is when you are doing them the reverse sear method. The higher the pit temp of the first phase (indirect) cook, the more carry-over you'll get during the first rest. I base my sear time roughly on what the final carry-over temp reaches - for each steak. If they have risen way higher than I'd like, say up above 120, then I may only sear for about 45 seconds per side and sacrifice a bit of crust for a good medium rare.

For this reason it really is important to keep the pit temp at 250 or below for the first part.

[Rob]

I just threw three slabs of ribs on the smoker about 10 min ago. Should be a nice dinner and a few leftovers for lunch tomorrow

[Jeff '79]

Originally Posted by Sea Six