New in town, posting some LTP food
100 sats \ 3 comments \ @mewtwo 10 Apr 2023 bitcoin
LTP = Low Time Preference, obvi Can't think of a better food for bitcoiners than 12 hour brisket
Proof of Work:
SATURDAY
3:00 PM [x] Trim brisket flat [x] Apply dry brine (salt) [x] Place in refrigerator
SUNDAY
1:30 AM [x] Start smoker on high smoke (225) [x] Apply cherry cola bbq rub rub
2:00 AM [x] Put brisket in smoker [x] Place water pan in smoker
4:30 AM [x] Check water pan
6:00 AM [x] Check for crust formation, Spritz with water for smoke absorption if ready [x] Check water pan
12:00 - 2:30 PM [x] Watch for temp to hit 203 [x] Light spritz with cold apple juice for extra sugar/bark caramelization [N/A] If before 2:30, remove from smoker and place in cooler for insulation
3:00 PM [x] Eat
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0 sats \ 2 replies \ @AJ1992 10 Apr 2023
Yum. What did you use for your dry rub? Did you dry rub the day before and wrap it up and put it back in the fridge? That's what I do with my briskets and my ribs. (and I do my ribs in the oven low and slow). But if you haven't learned to apply your dry rubs about 24 hours prior to cooking your meats, start doing it and I promise you won't regret it.
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0 sats \ 1 reply \ @mewtwo OP 11 Apr 2023
Ha, so, no actually. I’ve been reading through this book that goes pretty deep into the science of meat and heat and how to get incredible cooking/grilling/smoking results. I’m not much of an expert with this stuff, so I decided to take its suggestions.
Said meat doesn’t need to be wrapped in the fridge before, and rubs don’t need to go on more than 15ish minutes before cooking. Those are supposedly common misconceptions… But! It did say salt is what actually sinks into the meat over time and cause it to retain juices during cooking, so I think that’s what I was noticing when I used to use saltier rubs. It said to apply a dry brine (salt only) 12-24 hours before cooking, and avoid using salt in the rub, that way you have more control over both of those factors.
I feel like that worked really well. I used a cherry bbq rub. Wanted to experiment with something more sugary to see how it would affect the bark.
This was also the first time I didn’t wrap during smoking to speed up the stall. I definitely used too much salt in the brine, but other than that, it turns out really great.
The book is “Meathead” by Meathead Goldwyn, and I can’t think of a better title or author name for something like that.
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10 sats \ 0 replies \ @AJ1992 11 Apr 2023
Correct. Salt applying is so important when it comes to beef more than any other meat, and when I say important I mean in terms of how long before cooking you put it on. I am 100% against brining though, just a personal taste thing, it causes my whole cut of meat/chicken/turkey to taste like nothing but salt to me.
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