Ribeye Steaks 2" thick for today

[jbaudio68]

Originally Posted by djwhog

Anyone ever have a Coffee Rib eye? The Carbon County Steak house in Red Lodge MT has organic free range beef and they make an amazing coffee rib eye. Wish I had that recipe! On top of that the flavor from that grade of beef is amazing compared to a local store Also all the steaks you guys made sound and look terrific great job

I do coffee strips quite frequently. It's quite simple: just throw some pepper and coffee beans into your coffee grinder and choose the grind you like mix in some salt and coat (put a little oil on your steak so it sticks). Rune some additional beans through your grinder to clean out the pepper-- it's a good steak!

[Cohibaman]

Smoked brisket today

Prep was simply coarse kosher salt, granulated garlic, and black pepper, wrapped in foil over night in the fridge. Got up early and smoked it for 7 hours (indirect heat using cherry and mesquite wood chips) at 250-275 Degrees F, then 2 more hours wrapped in foil at 325 Degrees F.

Gotta say, it was moist, tender and flavorful. Not bad for a Yankee.

[JBT]

Originally Posted by Cohibaman

Smoked brisket today

Prep was simply coarse kosher salt, granulated garlic, and black pepper, wrapped in foil over night in the fridge. Got up early and smoked it for 7 hours (indirect heat using cherry and mesquite wood chips) at 250-275 Degrees F, then 2 more hours wrapped in foil at 325 Degrees F.

Gotta say, it was moist, tender and flavorful. Not bad for a Yankee.

Did you finish it off in the oven?? If not try wrapping in butcher paper instead of foil. Holds in the juices and you'll get a firmer bark on the outside.

[GaryProtein]

Is anybody doing sous vide followed by a hard sear on the grill?

[Cohibaman]

Originally Posted by JBT

Did you finish it off in the oven?? If not try wrapping in butcher paper instead of foil. Holds in the juices and you'll get a firmer bark on the outside.

I finished it on the grill. I've read to use butcher paper a few times, but haven't tried it yet. I'll try that the next time.

[JBT]

Originally Posted by Cohibaman

I finished it on the grill. I've read to use butcher paper a few times, but haven't tried it yet. I'll try that the next time.

With foil you end up steaming it which softens up the bark. Perfect brisket---juicy with a firm peppery bark.

[Weirdcuba]

Do you use the coated butcher paper or just the plain? Perhaps stupid question, but fire risk (even though it's indirect heat)? I used the foul version of the Texas crutch and it's awesome.

[Weirdcuba]

Foil version, not foul version

[JBT]

Originally Posted by Weirdcuba

Foil version, not foul version

Regular


Texas BBQ Posse: Butcher paper wrapped brisket - Pitmaster Marshall Cooper shows you how


Read questions and answers from link.

What I do is take 12lb brisket up to 160-65 then wrap in butcher paper. Pull off smoker at 190- 200. I used to be a competition cook in the late 90s. I cook great BBQ.

[Cohibaman]

Originally Posted by JBT

What I do is take 12lb brisket up to 160-65 lbs then wrap in butcher paper.

...up to 160-165° F I assume.