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Snap Shot: My Short Term Relationships...Last 36 Hours and Smells Like Oak....
Manage episode 516150719 series 3571180
We flip the brisket grind from an exhausting all-nighter to a calm, step-by-step method that saves your sleep and boosts flavor. From buying and trimming to the five smart wrap cues and a long, gentle rest, we share the exact plan we cook ourselves.
• picking a flexible, well-proportioned packer
• trimming for aerodynamic flow and even heat
• simple seasoning and a 12–24 hour fridge dry
• cold meat into a 205-degree smoker, no peek
• when to raise pit temps without babysitting
• five wrap criteria: bark, fat feel, shrink, color, temp
• wrapping with butcher paper and beef tallow
• pulling around 205 degrees in the flat
• resting at 150 hold for tender slices
• slicing across the grain and serving with juices
www.StreamlineEventsLLC.com
www.DoubleDownDuo.com
@StreamlineSEE
@DDownDuo
Youtube-Instagram-Facebook
Chapters
1. Snapshot Setup And Tease (00:00:00)
2. The “Short-Term Relationship” Reveal (00:00:49)
3. The Old School All-Night Method (00:03:42)
4. Discovering Meat Church’s Approach (00:05:54)
5. The New Low-Stress Brisket Method (00:07:54)
6. Five Wrap Criteria And Temps (00:12:00)
7. Resting, Slicing, Serving Made Easy (00:15:10)
109 episodes
Snap Shot: My Short Term Relationships...Last 36 Hours and Smells Like Oak....
Murders to Music: Crime Scene to Music Scene (Streamline Events and Entertainment)
Manage episode 516150719 series 3571180
We flip the brisket grind from an exhausting all-nighter to a calm, step-by-step method that saves your sleep and boosts flavor. From buying and trimming to the five smart wrap cues and a long, gentle rest, we share the exact plan we cook ourselves.
• picking a flexible, well-proportioned packer
• trimming for aerodynamic flow and even heat
• simple seasoning and a 12–24 hour fridge dry
• cold meat into a 205-degree smoker, no peek
• when to raise pit temps without babysitting
• five wrap criteria: bark, fat feel, shrink, color, temp
• wrapping with butcher paper and beef tallow
• pulling around 205 degrees in the flat
• resting at 150 hold for tender slices
• slicing across the grain and serving with juices
www.StreamlineEventsLLC.com
www.DoubleDownDuo.com
@StreamlineSEE
@DDownDuo
Youtube-Instagram-Facebook
Chapters
1. Snapshot Setup And Tease (00:00:00)
2. The “Short-Term Relationship” Reveal (00:00:49)
3. The Old School All-Night Method (00:03:42)
4. Discovering Meat Church’s Approach (00:05:54)
5. The New Low-Stress Brisket Method (00:07:54)
6. Five Wrap Criteria And Temps (00:12:00)
7. Resting, Slicing, Serving Made Easy (00:15:10)
109 episodes
All episodes
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