Official CCS Grillmasters thread

[Burque]

Just wondering, 203 for the middle of the butt? I thought 160-165 would be ok. What is the benefit of hitting 203?

At 165 it won't be nearly as tender. At least 195 but up a little over 200 is optimal.

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[oober]

At 165 it won't be nearly as tender. At least 195 but up a little over 200 is optimal.

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Ahh ok....

 

[Ares]

At 165 it won't be nearly as tender. At least 195 but up a little over 200 is optimal.

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At 165 it would be safe to eat, but it would be sliced pork.

You have to hit 195 at a minimum for it to pull apart because that's when melting of the fat/tissue kinda enters the sweet spot for pulled pork.

Here's what the guy from AmazingRibs.com says:

5) Finishing. When it hits about 170°F, collagens, which are part of the connective tissues, begin to melt and turn to gelatin. That's magic baby. The meat gets much more tender when this happens. And juicy. When it hits 195°F, it may be ready, and it may not be ready. Usually I shoot for 203°F, but it's time to check. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker it may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If it turns easily and comes out of the meat, the collagens have melted and you are done. If there is no bone, use the "stick a fork in it method". Insert a fork and try to rotate it 90 degrees. If it turns with only a little torque, you're done. If it's not done, close the lid and go drink a mint julep for 30 minutes. If the internal temp hits 195°F but the meat is still not tender, push on up to 203°F. At this number the meat seems to soften significantly. If it is still not soft, you've just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour. If you can't control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F oven. Do not add sauce while it is on the cooker. That comes after you pull it.

 

[hebs]

I need to cook a brisket soon...

 

[Ares]

Alright I picked up my brisket yesterday evening.

It is about 12lbs and it has a pretty uniform thickness across the cut, so it should cook pretty evenly.

The first one I did was bigger and had a large discrepancy between thickness of the point and flat.

Also dropped the butcher an order for my pork butt 7-8lbs and 3 slabs of ribs... lady said that was a good idea cause they could cherry pick me the rib slabs and the butcher would cut my pork butt fresh that day. Picking those up on Thursday and will start the brisket around 2am Friday morning.

 

[IBleedBearsBlood]

Got a question guys. I brined my 1 inch steak with kosher salt today for an hour. I used 1tsp of salt for each side. I rinsed it off, pat dried, then added Montreal seasoning to it. Grilled it to a perfect medium rare. Came out real tender. With that said, it came out too salty as well. Did I use too much salt when brining? Should I had just sprinkled black pepper after brining the steak? Was it too much salt with the salt in the Montreal seasoning or was it too much salt per side on the brining? Any help will be appreciated.


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[brett05]

Got a question guys. I brined my 1 inch steak with kosher salt today for an hour. I used 1tsp of salt for each side. I rinsed it off, pat dried, then added Montreal seasoning to it. Grilled it to a perfect medium rare. Came out real tender. With that said, it came out too salty as well. Did I use too much salt when brining? Should I had just sprinkled black pepper after brining the steak? Was it too much salt with the salt in the Montreal seasoning or was it too much salt per side on the brining? Any help will be appreciated.


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I usually just bring my steak to room temp and liberally salt and black pepper both sides. I do not brine mine.

 

[IBleedBearsBlood]

I usually just bring my steak to room temp and liberally salt and black pepper both sides. I do not brine mine.

I usually do that as well. Just kosher salt and pepper. I just decided to try this way out. Now it did come out really tender. That was a plus.


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[brett05]

I usually do that as well. Just kosher salt and pepper. I just decided to try this way out. Now it did come out really tender. That was a plus.


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I really don't have tender issues. In fairness, I can eat tough steaks too. Steak is steak for me.

 

[IBleedBearsBlood]

I really don't have tender issues. In fairness, I can eat tough steaks too. Steak is steak for me.

Oh I’m with you. It’s just that I saw a video and wanted to try it.


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[Ares]

Captain's Log:

2.5 hrs in on the brisket cook.

I had a bit of a problem... I keep a cookie sheet wedged under the grates in the cooking chamber as a deflector so the smoke and heat goes down and hits roughly the middle and then rises up because this has shown to keep the entire cooking chamber at roughly the same temp where before I got like a 10-15 degree difference from one side to the other.

Unfortunately sometimes the cookie sheet slips down a bit leaving a gap at the top so some of the heat/smoke comes directing into the cooking chamber instead of deflecting towards the middle.

I found this had happened and the brisket was sitting right in the path of the heat.

Luckily the temps it was getting were not super high.... maybe 240-260 based on me sticking a probe in there, but I had to pause and move the probes and then the brisket to the other side and I spun it around so the cooler side will get more of the direct heat for the remainder of the cook, hopefully evening things out.

The tough thing with my cookie sheet mod is there isn't any good way to slide it back in tight once it slips.... I can't reach in from the firebox side because it is like 500 degrees in there. And from the cooking chamber I would need to remove all probes and the hot grate and then try to push the sheet back up and it will be very hot since it is receiving all the heat from the firebox.

I will resolve to just try to keep the coals burning away from the side closest to the cooking chamber and keep a probe between the pork butt and the heat aperture once it goes on since it will have to sit on that side.

I am on 2 Red Bulls and 1 cup of coffee.

 

[Ares]

Captain's Log:

4.5 hrs into the cook.

I will rub the pork butt and put it on in about 90 minutes.

Temperatures keep see-sawing on me.... hard to keep it steady.

Also annoyed with my coal.... do they not make any with pieces bigger than fucking gravel?

 

[Tater]

Captain's Log:

4.5 hrs into the cook.

I will rub the pork butt and put it on in about 90 minutes.

Temperatures keep see-sawing on me.... hard to keep it steady.

Also annoyed with my coal.... do they not make any with pieces bigger than fucking gravel?

I'm glad I'm not the only one up now rubbing their butt.

 

[Ares]

Captain's Log:

We cannot get out. We cannot get out.

They have taken the bridge and Second Hall. Frár and Lóni and Náli fell there bravely while the rest retreated to the Chamber of…Mazarbul.

We are still ho{ldin}g...but hope …Óin's party went five days ago but today only four returned.

The pool is up to the wall at West-gate. The Watcher in the Water took Óin--we cannot get out.

The end comes soon. We hear drums, drums in the deep. They are coming.

 

[brett05]

Go Ares!

 

[Ares]

Captain's Log:

Almost 8 hrs in and (knock on wood).... I have the cooking chamber stable around 230 for the first time in like 4 hours.

I did have to suck it up and put on a glove, pull the meat off the left grate and pull the grate out so I could shove that cookie sheet back to where it belongs.

Also, I am starting to hallucinate.

 

[brett05]

Been almost three hours...I hate these multi posts.

Come on Ares, get on your update game or we shall remove your charter

 

[Ares]

Captain's Log:

I am 1 hr from wrapping the brisket and pork butt and moving them to oven at 225 to finish.

Then I will put the ribs in for a 2-2-1 cook.

Also I watched the Black Mirror episode Crocodile.... das some fukt up stuff.

I have now been awake for 27 hours.

 

[Tater]

When is the CCS tasting party?

 

[brett05]

When is the CCS tasting party?

where are the progress pics?