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Thread: Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

  1. #1
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    Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

    Are all going on the grid tomorrow morning.

    Pork Butt was injected with a salt, sugar, apple juice brine, will be slathered with mustard and rubbed.
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    Trimmed up the brisket a little, actually wasn't much extra fat on this one. Then rubbed it with a local bbq's rub and added a little raw sugar. Will be cooked fat side up.
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    I sliced up some of the flat of my brisket, removing as much fat as I could, which will cause the jerky to go rancid quickly if not removed. I then slice the pieces across the grain, and removed some of the fat I couldn't see before. I plan to dab the pieces with paper towels as they are cooking from time to time to sop up any fat that renders out also.
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    I had another recipe I had planned to used for the jerky, but found I didn't have any soy sauce, so this is the recipe I used.
    http://www.foodgeeks.com/recipes/teriyaki-jerky-4819

    The pork tenderloin will rubbed in the morning and then will add a peach/honey glaze at about 135* and cook to about 140* - 145*.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  2. #2
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    So with the jerky - do you go hard dry or just chewy?

    I like jerkey "so hard you could take out an eye with that watch it!" but I suspect I'm in the minority

    Man I haven't made jerky in years.. Makes me want some homemade jerky.

  3. #3
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    Quote Originally Posted by Ryan Mooney View Post
    So with the jerky - do you go hard dry or just chewy?

    I like jerkey "so hard you could take out an eye with that watch it!" but I suspect I'm in the minority

    Man I haven't made jerky in years.. Makes me want some homemade jerky.
    Personally I like dry jerky, I eat the moist stuff way too quickly. When I worked for a local meat packing supplier, they used to demo the equipment and supplies. One of those was jerky seasonings and smokers, so always had an afternoon snack if you knew who's desk to raid.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  4. #4
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    Re: Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

    Brisket and Butt are on. The tender loin will go on about 10 am to have for lunch, jerky after that.

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    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  5. #5
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    Followed shortly thereafter by a meat coma

  6. #6
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    Appears I need a torch. Off to HD, I guess.

    Looks mighty tasty. I may not get mine on today. Stuff came up yesterday and I didn't get the rub on. No worries. I like the idea of jerky from the flat. I gather that means the pointy end of the brisket?
    ++++++

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  7. #7
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    Re: Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

    Quote Originally Posted by Carol Reed View Post
    Appears I need a torch. Off to HD, I guess.

    Looks mighty tasty. I may not get mine on today. Stuff came up yesterday and I didn't get the rub on. No worries. I like the idea of jerky from the flat. I gather that means the pointy end of the brisket?
    Most times I dont put the rub on until the day o cook for brisket. I will rub it and let it come up to room temperature (1 to 2 hours). The flat is the smaller portion, the pointy part is the point. Burnt ends usually come from the flat.


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    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  8. #8
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    Carol, I'm not sure what your intention is with a HD torch, but if it's to quickly sear meat, as I do on the edges of steaks, I would suggest getting a torch that usually comes with a Mapps gas torch set. You can buy the torch separately if preferred. These torches provide more oxygen with the flame and more heat, than that of a regular propane torch. This allows quick searing of the outer surface with minimal cooking of the interior. Also, you can use the Mapps torch on a propane bottle & get improved performance.
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  9. #9
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    Re: Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

    The pork tenderloin came out awesome.

    I did a glaze of apricot, honey, balsamic vinegar, and a pinch of the bbq rub. It held the moisture in nicely and had a good flavor.
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    We had some for lunch with garlic & wild/brown rice and green beans. Will vacuum seal/freeze the rest.
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    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  10. #10
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    Re: Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

    I put the jerky on after the pork tenderloin came off.
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    One lesson learned...225 is too high of a temp, 150-180 is better.
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    The flavor is good though even if the texture is like bark.

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    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

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