Brisket & ribs combo

[SheffSmoker]

The brisket almost filled the cook rack so had to quickly knock another one up with what I had lying around... Just sits on the main cook shelf but means I can fit the spare ribs and short ribs in too.

[towtruck]

Gotta do what you gotta do.....

[RJB]

Do you have some pork belly on there too?

Rick

[SheffSmoker]

Not today, we normally do - they are individual cut beef ribs. Loads cheaper from the butcher like this instead of the multi bone Jacob's ladder.

[RJB]

Not today, we normally do - they are individual cut beef ribs. Loads cheaper from the butcher like this instead of the multi bone Jacob's ladder.

I gotcha. Hey those are good too.

[SheffSmoker]

Well, this brisket turned out the best one yet. We've been experimenting with the wrap after the stall, butcher paper that we smear with butter on the inside before wrapping to keep a bit of fat in, as our briskets over here are very lean. Doesn't affect the bark at all either which is good as it's the best part.

[Dirtytires]

If you are using the butter only to seal the paper, remember you can use aluminum foil as well. Some butcher papers are wax coated but I'm not sure I would go that route as wax is not that tasty.

Congrats on the turnout....experimentation is always fun and even better when it works out!

[SheffSmoker]

If you are using the butter only to seal the paper, remember you can use aluminum foil as well. Some butcher papers are wax coated but I'm not sure I would go that route as wax is not that tasty.

Congrats on the turnout....experimentation is always fun and even better when it works out!

It's plain peach paper. Every brisket we've done so far has been super tasty, but a little on the dry side. We've tried no wrapping, foil, paper, water pan, no pan, spritzing regular, no spritzing, wrapping before / during / after stall, pulling off at 195 / 200 / 205, resting in towels and everything short of injecting it!

When we vac seal the stuff we can't eat we started putting a knob of butter in and they come out great when done sous vide, so ha the idea of smearing the inside of the paper with it to try and lock a bit more fat = moisture inside. Seems to be doing the trick.

[towtruck]

Well, this brisket turned out the best one yet. We've been experimenting with the wrap after the stall, butcher paper that we smear with butter on the inside before wrapping to keep a bit of fat in, as our briskets over here are very lean. Doesn't affect the bark at all either which is good as it's the best part.

IMG_20210604_191827.jpg

Looks good enough to eat!!

[dacolson]

Do you trim your own brisket? Save the tallow and render it down. Then use that instead of butter. adds beef flavor back in.


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[SheffSmoker]

Do you trim your own brisket? Save the tallow and render it down. Then use that instead of butter. adds beef flavor back in.


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We do, but there's never much fat on them to start with. Think our cows must hit the gym.