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What's on your plate today?

Devil Doc said:
Do you wrap it in butcher's paper at 150 degrees?

Doc
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I seal mine in the extra-wide heavy duty aluminum foil, wrap it in an old beach towel and put it in an ice chest (no ice of course) for 4-5 minutes per pound before taking it out to be cut and served.
 
The technique I was referring to was wrapping at 150, continue cooking to 190-203, and then doing the cooler thing. Is that what you're referring too?

Doc
 
So, you guys wrapping your meat. You sealing it or leaving a bit open to vent a bit? I've never tried a total seal.
 
MadMonk said:
So, you guys wrapping your meat. You sealing it or leaving a bit open to vent a bit? I've never tried a total seal.
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The idea, so I've read, is to get the wrap as tight as possible to seal in the juices. I'm new at this, but if a Texan can do it...

Doc
 
MadMonk said:
So, you guys wrapping your meat. You sealing it or leaving a bit open to vent a bit? I've never tried a total seal.
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Total seal. The idea is to keep it cooking as it slowly cools. Hence only keeping it wrapped up for an hour or so.
 
Devil Doc said:
Do you wrap it in butcher's paper at 150 degrees?
Doc
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No, this pic is a little bit before it's coming out of the smoker.

Two schools of thought, to warp or not to wrap. I like a good bark and don't want to ruin it by wrapping. The wrap school feels the meat drys out if you don't wrap at the stall, but I have had good results so far not wrapping. One day I'm going to try wrapping and see if I like the difference. I cook to a temp of 203.

Monk, here is info on the wrap process: http://amazingribs.com/tips_and_technique/texas_crutch.html
Here is video testing three methods, no wrap, foil wrap, and paper wrap:
You be the judge.

After it's done, I wrap in heavy foil and insulate it. I hold it like this for at least 2 hours, usually more before serving.

AVB, The rub I made for this one was pretty simple and it had 1 tbs of sugar. Pepper, onion, garlic, smoky paprika, chipotle chili pepper, sugar.
 
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Devil Doc said:
I'm new at this, but if a Texan can do it...

Doc
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Hah, you've made me guffaw a few times tonight.
I'm going to have to try this. I'm not a big beef eater anymore, but geebus if my son isn't turning into a regular carnivore. The kid loves steak, beef, pork, ham, and wants me to cook all of the cuts. He's exploring. It's actually pretty cool.
 
George Scott said:
Monk, here is info on the wrap process:
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Thank you. Good video. Now my mouth is watering, and I'm still a little full from dinner, which was:

A whole lotta fresh guacamole and salsa. Burgers, and battered and fried cheese curds. There is no leftover Guacamole! :D
 
MadMonk said:
Hah, you've made me guffaw a few times tonight.
I'm going to have to try this. I'm not a big beef eater anymore, but geebus if my son isn't turning into a regular carnivore. The kid loves steak, beef, pork, ham, and wants me to cook all of the cuts. He's exploring. It's actually pretty cool.
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Meat, real food for real people. I don't know how anyone can do without it. It just ain't natural.

Doc
 
AVB said:
Looks like a lot of caramelization. Is it your rub or do you follow a recipe? How much sugar is used? The rub I make has no sugar in it at all.
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I believe that's the bark which is created by smoking the meat for a long time. Like you, I don't add sugar to my rub and my briskets looks just as dark if not more.

I also wrap mines in butcher paper.

Edit to add picture: I only used salt and pepper on this brisket, it still had a few hours left when I took this picture.

IMG_20151013_141707_zps5bdxytlj.jpg
 
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My son picked tonight's menu. Ribeyes and Mac & Cheese (White Cheddar). No salad or veggies. :eek:
 
AVB said:
Speaking of butter I bought some Finlandia butter on a whim.. OMG it is sooooo GOOD!
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Yes! I like all the ones I've tried from Europe. Trying to figure out my favorite. President is really good. Some stand out more on toast, etc., over cooking.
 
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