ExclusiveBBQ Posted July 12, 2019 Author Share Posted July 12, 2019 Just now, sub333 said: Will take a look later - am guessing he says to bring it to room temperature! Yes, Aaron is the daddy, isn't he? Would love to visit his restaurant one day... there should be a WoodSmoke Forum trip arranged! Not quite, he just mentions that there's two schools of thought and that he believes in letting beef (brisket and steak) come to room temp. but everything else from the fridge. Would love to go there too - turning 30 next year so might have to plan something special! Quote Link to comment Share on other sites More sharing options...
Wade Posted July 12, 2019 Share Posted July 12, 2019 On 7/11/2019 at 1:59 PM, Justin said: Wrap in foil then place in coolbox and it will keep warm for a couple hours. gives flexibility to service While it is still hot, wrap it in foil and then some old towels before placing it in the cool box. It collagen will continue to break down during this period. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 12, 2019 Share Posted July 12, 2019 On 7/11/2019 at 7:10 PM, sub333 said: Another question: After trimming, am going to inject it – how long should I leave it before applying the rub? And what's the ideal time between applying the rub and getting it on the smoker? Was planning to trim/inject/rub Friday night, then start smoking Sat evening (as I'm playing golf early on Sat, not back til early afternoon), give it 8hrs, then check early on Sunday and fire up the smoker again. Apologies for the multitude of questions… Be careful if you are going to inject. Too much injected marinade can often turn it into a pastrami rather than a brisket and it can also end up giving an "ammonia" edge to the flavour. Personally I prefer just using a rub or just salt and pepper and then vac packing it overnight. Your proposed timings will be fine but please take note of what I said above. A little injection goes a long way. 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 3 hours ago, ExclusiveBBQ said: Not quite, he just mentions that there's two schools of thought and that he believes in letting beef (brisket and steak) come to room temp. but everything else from the fridge Yep, makes perfect sense. Will do that. The brisket was delivered today. Nobody in the office believed me when I told them that it weighed 7kg, so I asked them to pick up the box 😂 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 7 minutes ago, Wade said: Be careful if you are going to inject. Too much injected marinade can often turn it into a pastrami rather than a brisket and it can also end up giving an "ammonia" edge to the flavour. Personally I prefer just using a rub or just salt and pepper and then vac packing it overnight. Your proposed timings will be fine but please take note of what I said above. A little injection goes a long way. Thank you, Wade. You're right – as this is my first brisket, I'll strip it back and just do rub and see how it goes, then I have a benchmark. I think I will just trim it tonight, then apply rub tomorrow afternoon. Is there an optimal time for adding rub before smoking? Quote Link to comment Share on other sites More sharing options...
Justin Posted July 12, 2019 Share Posted July 12, 2019 Good luck with this. It reminds md if when I did my first. Rested for three hours in cool box as Wade advised and it was wonderful. 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 1 minute ago, Justin said: Good luck with this. It reminds md if when I did my first. Rested for three hours in cool box as Wade advised and it was wonderful. Cheers, Justin, will do. I'd prefer not to get it on the smoker and go to bed, but because this is a big'un and am sure will take 10-15 hours, would rather give it 8hrs overnight then see how things are on Sunday morning, rather than try and do it all in a day. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 12, 2019 Share Posted July 12, 2019 Yep. Relax. It will be fine. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 12, 2019 Share Posted July 12, 2019 4 hours ago, ExclusiveBBQ said: Not quite, he just mentions that there's two schools of thought and that he believes in letting beef (brisket and steak) come to room temp. but everything else from the fridge. Would love to go there too - turning 30 next year so might have to plan something special! Roaaaaaddddtrrriippp I’m in 2 Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 51 minutes ago, Raptor72 said: Roaaaaaddddtrrriippp I’m in Somebody make it happen! 😎 (direct return flights from Gatwick for £360 #justsayin' Quote Link to comment Share on other sites More sharing options...
sotv Posted July 12, 2019 Share Posted July 12, 2019 2 hours ago, sub333 said: Yep, makes perfect sense. Will do that. The brisket was delivered today. Nobody in the office believed me when I told them that it weighed 7kg, so I asked them to pick up the box 😂 You doing it on your ProQ? Big piece of meat, interested to see how it all goes if so. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 12, 2019 Share Posted July 12, 2019 52 minutes ago, sub333 said: Somebody make it happen! 😎 (direct return flights from Gatwick for £360 #justsayin' Definitely would look into it bbq food tour plus have a couple of good contacts over there from the fbook forums Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 53 minutes ago, sotv said: You doing it on your ProQ? Big piece of meat, interested to see how it all goes if so. Yep. 8hrs overnight (tomorrow), then however long it takes on Sunday! Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 15 minutes ago, Raptor72 said: Definitely would look into it bbq food tour plus have a couple of good contacts over there from the fbook forums Ah, good to know. March/April would be good time, given the avg temp. And so many places to see (other than Franklin!). Would be fascinating, on so many levels 😀 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 12, 2019 Share Posted July 12, 2019 8 minutes ago, sub333 said: Ah, good to know. March/April would be good time, given the avg temp. And so many places to see (other than Franklin!). Would be fascinating, on so many levels 😀 Sounds like a plan yeah flights cheaper then as well Quote Link to comment Share on other sites More sharing options...
Justin Posted July 12, 2019 Share Posted July 12, 2019 Road trip where? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 12, 2019 Share Posted July 12, 2019 7 hours ago, sub333 said: Will take a look later - am guessing he says to bring it to room temperature! Yes, Aaron is the daddy, isn't he? Would love to visit his restaurant one day... there should be a WoodSmoke Forum trip arranged! Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 12, 2019 Share Posted July 12, 2019 Franklin’s bbq and other places Quote Link to comment Share on other sites More sharing options...
sub333 Posted July 12, 2019 Share Posted July 12, 2019 28 minutes ago, Justin said: Road trip where? to Austin! Quote Link to comment Share on other sites More sharing options...
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