Practice makes perfect

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Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 12:20 am

Back on a mission. Prepped for 530-6am start. Brisket, spare ribs, butt, lamb, and chicken.
Trying out brining a brisket, lamb, butt, and ribs today. Gonna try some TV BBQ pitmaster techniques of au jous . ImageImageImageImageImage


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Last edited by PinoyPitmaster on Sat Sep 15, 2018 12:24 am, edited 1 time in total.
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Re: Practice makes perfect

Postby OldUsedParts » Sat Sep 15, 2018 6:08 am

Some Folks are fixin to Dine sublime :tup: :salut: :cheers:
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Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 6:38 am

In since 6am. Image. Ribs in later


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Re: Practice makes perfect

Postby Rambo » Sat Sep 15, 2018 6:42 am

Please update us; good luck
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Re: Practice makes perfect

Postby TwoGuysBBQ » Sat Sep 15, 2018 7:58 am

Yes Sir, keep the pics coming. :salut:
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Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 8:12 am

I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb. :D
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Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 8:18 am

Txdragon wrote:I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb.

Yea trying out brining the brisket. Brined it for about 8 hrs—not sure what to expect. Friend jacking with me says “what ya doing making corned beef?” Im sure to get it all but at least gotta try. Hoping the brine flavor sticks and doesn’t get cooked out. Dem books say salt and sugar will stick to meat so figured I’d put theory into practice


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Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 8:34 am

PinoyPitmaster wrote:
Txdragon wrote:I'm definitely in for the updates! Thought I read that you're brining the brisket? Maybe I haven't had enough coffee this morning lol! I'm certainly in it for the lamb.

Yea trying out brining the brisket. Brined it for about 8 hrs—not sure what to expect. Friend jacking with me says “what ya doing making corned beef?” Im sure to get it all but at least gotta try. Hoping the brine flavor sticks and doesn’t get cooked out. Dem books say salt and sugar will stick to meat so figured I’d put theory into practice


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One of the largest issues with just a standard brine on brisket is the fat content. The fat kinda repels your solution and fights against what you're doing. It won't get a lot of penetration in a short timespan. LONG soak periods are best, combined with heavy flavor profile. Salt does best when it has sufficient time to penetrate; it's hygroscopic (brings in water). So the longer it has to penetrate, the better results you'll get from osmotic action. This is why standard brines have a fair amount of salt in them, it's not just for flavor but to assist with obtaining and keeping moisture ;) Sugar is there to balance things out and to provide some color in the end. 8)
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Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 8:56 am

So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


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Re: Practice makes perfect

Postby woodenvisions » Sat Sep 15, 2018 9:04 am

PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


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We've all done that lol.
Anyone who denies it is Fibbing lol !!

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Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 9:14 am

Be careful, you could go blind!!
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Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 9:20 am

PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


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These do a good job flattening chicken and veal and steaks, but for any sort of deep penetration, I'd recommend one of these. Got it for 5 bucks at Atwoods. You may see them in other places, tractor supply, bass pro, academy, etc.
20180915_091600.jpg
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Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 9:29 am

Txdragon wrote:
PinoyPitmaster wrote:So kinda embarrassed to mention this but thought i would pound my meat (boy did it flatten out) and poke hundreds of holes through the brisket before brining. Hoping the brine would penetrate better with a tenderized and hole filled brisket? Image


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These do a good job flattening chicken and veal and steaks, but for any sort of deep penetration, I'd recommend one of these. Got it for 5 bucks at Atwoods. You may see them in other places, tractor supply, bass pro, academy, etc.
20180915_091600.jpg

Thanks! I found it on Amazon couple bucks more but free shipping!


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Re: Practice makes perfect

Postby PinoyPitmaster » Sat Sep 15, 2018 10:24 am

In goes the ribs...the butt and brisket needs another friend...ImageImageImage


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Re: Practice makes perfect

Postby Txdragon » Sat Sep 15, 2018 10:28 am

Looking good so far! Love the color!
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