my friend came by the other day , to pick up a few more items
destined fo0r the WHPS
he dropped of a VacBag of the brisket
this one , but probably not those same pieces , which were probably
gobbled up. he froze it , then I left it in my refrigerator to thaw.
id post a pic of the bag , but its not impressive.
I brought out a few slices , and let them get t room temp.
they were delicious ! I do not wish to imply trying this
w a LesserYoder would give you lesser meat .
the meat was choice, the smoke lever was very present
it was not harsh , or acrid. it lingered on the p[alate very nicely.
I pulled the meat apart and there did seem to be some fat between the strands.
it was not salty , and had a pleasant black pepper glow , alongs the smoke.
the pellets were hickory ( 85 % oak , the rest the ' flavor wood ' )
first of all , Im not a big fan of brisket. Ive had it in TX
at a few places w my sister , N. of Austin . it was at two
bbq places w very good reputations . it has sliced right infant of you.
I preferred the ribs , and smoked sausage
the meat was tender , the various cuts in my Bag were thickly cut.
this meat is basically a braise , but from a pellet smoker
wrapped it butcher paper . total cook time was 8 hours
the meat itself was as expected w any braise , on the dry side :
the meat got up to 185 f - 190 F
at those temps , the fibrils must have contacted , and the jus // fat
went off to the surface thus giving you the ' bark '
however , I thought about this re: braise
and came up w this idea :
this meat might have been much better hot. but its still going to
have a braise dryness .
so : after cooling , and vac-bagging => freezer
Im projecting this would be outstandsing
sliced thinly
for a ' roast beef sandwich ' w your usual fixings
and might then be the best RBS you eve had.
that would take care of the braise-effects
and Ive thought of another item I have not had in a long while :
a French Dip.
the WHPS is now woking on how to make that dip.
my friend reheated a bad he had vac'd and frozen :
via SV ! he said it was almost as good as the initial slices.
I also think the meat , cubed into the same cube-size as potatoes
( small fish cube )
would have a truly outstanding Roast Beef Hash !
the WHPS will be getting its own refrigerator / freezer
for the utility room , so that the refrig has plenty of space
for overnight drying on racks of the appropriate
nest study. I can see do8ing two voice briskets at the same time
very little extra work and then cutting the ' extra ' into 4 - 6 " hunks
and freezing for the future
I also know , from personal experience :
Freezers abhor emptiness , and the WHPS-RF would fill up
quickly., but deliciously
P.S.: when I say ' dry ' above , I meant a little dry
you know , quality braise a little dry .
a few drops of Jus would fix it
not the same as ' sauce '
