Latest / Murders to Music: Crime Scene to Music Scene (Streamline Events and Entertainment) / Snap Shot: My Short Term Relationships...Last 36 Hours and Smells Like Oak....

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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)

• 0:00
  SPEAKER_00: Ladies and gentlemen, welcome back to the Murders to Music Podcast.
• 0:04
  SPEAKER_00: This is a Murders to Music snapshot.
• 0:06
  SPEAKER_00: 10 minutes or less of something fun, entertaining, educational that I want to fill your day with.
• 0:11
  SPEAKER_00: Here we go.
• 0:11
  SPEAKER_00: On today's snapshot, we're going to talk about relationships, short-term relationships.
• 0:17
  SPEAKER_00: You know, for me, they I've got this problem.
• 0:20
  SPEAKER_00: They don't last more than about 24 to 36 hours, but we get through it, you know, there's an emotional connection that's made, and then all of a sudden it's gone like it never happened.
• 0:30
  SPEAKER_00: And you know, these are the types of things that really stir me up inside, both good and bad, you know.
• 0:36
  SPEAKER_00: The ephemeral, the excitement of it all up front is awesome, and then a letdown at the end when it's over.
• 0:42
  SPEAKER_00: It's just it's one of those things that, well, yeah, let's just talk about it.
• 0:49
  SPEAKER_00: So, you know, I find myself walking through somewhere, you know, it could be out in public, it could be at a you know, it could be walking down the street, it could be at uh Costco, and I'm walking, uh walking along, and all of a sudden, from afar, it catches my eye.
• 1:06
  SPEAKER_00: And I'm like, wow, what a thing of beauty.
• 1:11
  SPEAKER_00: So not wanting to, you know, remembering that I'm a married man and I can't put a whole lot of energy into this because, well, uh I'm married to a very beautiful woman, but still, I'm like, I I gotta sample this a little bit.
• 1:27
  SPEAKER_00: So I walk up to it and realize I'm like, wow, it's five things that I look for, you know, in these short-term relationships.
• 1:33
  SPEAKER_00: And first of all, boy, is she bendy, flexible, just bend right in half, and I'm like, wow, that's pretty exciting.
• 1:40
  SPEAKER_00: I can't even touch my toes.
• 1:41
  SPEAKER_00: That's pretty awesome.
• 1:42
  SPEAKER_00: Then the next thing I look for, I'm like, man, you got you know, you're curvy.
• 1:48
  SPEAKER_00: You got some, you got some little intermuscular fat going on there.
• 1:51
  SPEAKER_00: You know what I mean?
• 1:52
  SPEAKER_00: Uh yeah, so it's not bad.
• 1:55
  SPEAKER_00: You haven't been force marched here from Texas, but uh, you got a little bit of you got a little bit of you know, a little bit of fluff on your bones, and I kind of like that, you know what I mean?
• 2:04
  SPEAKER_00: So I'm like, all right, that's not bad, that's not bad.
• 2:07
  SPEAKER_00: And then I'm like, well, are you the right size for me?
• 2:09
  SPEAKER_00: I mean, this is important, right?
• 2:10
  SPEAKER_00: You can't be too small.
• 2:12
  SPEAKER_00: I'm a big dude, and uh you can't be too small, but you also you can't be too, too big.
• 2:18
  SPEAKER_00: So I take a look at the size, and I'm like, yep.
• 2:23
  SPEAKER_00: Bet that's perfect, you know.
• 2:25
  SPEAKER_00: Not too big, not too small, so that's good.
• 2:29
  SPEAKER_00: Then I look, I'm like, all right, but are you evenly proportioned from top to bottom?
• 2:35
  SPEAKER_00: That's what I look for.
• 2:36
  SPEAKER_00: I like something nice and thick at the bottom, and I like it to be not so thick at the top, so it's kind of just nice and even all the way.
• 2:43
  SPEAKER_00: You know, if you stare at it from the top to the bottom, it it's just nice and rounded at the top, and it comes straight down.
• 2:49
  SPEAKER_00: Not really an hourglass figure, just more nice, solid, straight lines, and still thick all the way down at the bottom, you know.
• 2:57
  SPEAKER_00: And I'm like, okay, this is cool.
• 2:59
  SPEAKER_00: So we got this going for me.
• 3:01
  SPEAKER_00: And uh the final thing, final thing that I look for is how much are you gonna cost me?
• 3:08
  SPEAKER_00: You know what I mean?
• 3:09
  SPEAKER_00: I mean, because the any relationship is gonna cost something, nothing comes free in this world.
• 3:15
  SPEAKER_00: So after I, after I take a look at all these things and I make sure that nobody's looking, nobody's watching, nobody's sneaking up on my left or my right, I pick that brisket up and I put it right into the basket.
• 3:27
  SPEAKER_00: Take that thing home.
• 3:28
  SPEAKER_00: We're about to have, you know, if I'm gonna spend the next 24 to 36 hours in an intense, slow and low and hot and fiery and sweaty and wet relationship, uh, I need to make sure that I make the right choice up front.
• 3:42
  SPEAKER_00: That's what we're gonna talk about today in this snapshot.
• 3:45
  SPEAKER_00: Let's talk about something I've never spoke about on the show, and that is cooking brisket.
• 3:51
  SPEAKER_00: As every middle-aged man does, we go through this like whole like I'm gonna smoke everything in the house thing.
• 3:55
  SPEAKER_00: And but I've been doing this for about 10 years now, and I absolutely love cooking and smoking and entertaining and just I love it.
• 4:04
  SPEAKER_00: So, one of the things that I love cooking, but oddly enough, I don't like eating so much is brisket.
• 4:11
  SPEAKER_00: And the reason I like cooking it is because it is a little bit of a challenge to do right, and and everybody else loves it.
• 4:21
  SPEAKER_00: And I love providing for other people.
• 4:24
  SPEAKER_00: So I'm gonna tell you typically I've got this recipe that goes on for days, you know, and it requires putting the brisket on at 10 p.m.
• 4:31
  SPEAKER_00: And it's somebody out there listening can relate to this.
• 4:33
  SPEAKER_00: Put the brisket on at 10 p.m., you lay down on the couch, you sleep for two or three hours, you get up, you spritz it every hour on the hour with apple cider vinegar.
• 4:41
  SPEAKER_00: Then at some time around eight, nine in the morning, ten in the morning, you're into this, I don't know, six, eight hours now.
• 4:48
  SPEAKER_00: You start checking temperatures and you're at 150 degrees, and you're like, okay, I gotta get to 180 degrees before I wrap this thing.
• 4:56
  SPEAKER_00: And so you keep checking the temperatures, and you're up every hour, and you're checking, and you're checking, and you're opening, you're closing, and if you're looking, you're not cooking, and you get all these things done, and then finally it comes time to wrap it.
• 5:07
  SPEAKER_00: So now you pull it out, you wrap it in your butcher paper, you throw it back in, and you let it cook for another three or four hours until this thing renders out, and then you bring it out and you put it into some cooler apparatus you got because you want to keep it nice and hot, and you want to continue to let that meat and that fat render out and the tissues render, and then the next thing you know, you have uh spent, you know, 18 active hours massaging your meat and getting this thing ready, and then you let it rest for a couple hours, and then people come over and eat it, and you're exhausted, and you can't even eat it because you're so freaking tired.
• 5:39
  SPEAKER_00: You've been up all night, but these people don't know, these people got a good night's sleep, and they come over and they're happy and they want to party and then grab me another beer, they say, and then only you can think about is eat your frickin' food and go, because this is no longer fun.
• 5:52
  SPEAKER_00: I'm gonna turn that around for you today.
• 5:54
  SPEAKER_00: So I found a new recipe, and this isn't a new recipe, it's just new to me.
• 5:58
  SPEAKER_00: So there's a dude online named Matt Pittman, and he runs Meat Church.
• 6:02
  SPEAKER_00: Meat Church is out of Texas.
• 6:04
  SPEAKER_00: If you've never looked him up on YouTube and you are a cooker, a smoker, an outdoor aficionado, grab your beer, grab your popcorn, and pull up a couple episodes of Meat Church on YouTube.
• 6:14
  SPEAKER_00: The dude does all kinds of cooking from pecan pies and peach cobblers to briskets to pork butts to beef ribs to all kinds of if it can go on a smoker, this guy's got it, right?
• 6:25
  SPEAKER_00: So we put out this recipe not too long ago, and I tried it for the first time, and I can tell you I'm absolutely in love with it.
• 6:31
  SPEAKER_00: And this is the way I'm gonna cook my briskets from now on, and it's super simple.
• 6:34
  SPEAKER_00: It goes like this, guys.
• 6:36
  SPEAKER_00: Typically, when you're cooking that brisket or you're cooking that big piece of meat, but let's talk brisket today.
• 6:42
  SPEAKER_00: Like I said, you're maintaining this thing all night long, and it doesn't have to be that way.
• 6:46
  SPEAKER_00: Here's what we do: take the brisket out, go ahead and trim that thing up.
• 6:50
  SPEAKER_00: If you don't know how to trim it up, check out his videos.
• 6:52
  SPEAKER_00: I'm not paid by him.
• 6:53
  SPEAKER_00: I'm there, there's nothing, no affiliate links.
• 6:56
  SPEAKER_00: Just watch the YouTube videos, you guys.
• 6:58
  SPEAKER_00: Trim up that brisket, make sure it's nice.
• 7:00
  SPEAKER_00: Make sure that you get all your edges carved up, you get everything as nice around.
• 7:04
  SPEAKER_00: Remember, a brisket needs to be aerodynamic.
• 7:06
  SPEAKER_00: You're putting this thing in there, and this convection oven that you have in your smoker, the air that's circulating, is circulating around it just like something in a wind tunnel.
• 7:14
  SPEAKER_00: And you wouldn't put a big boxy old Ford 1972 Ford pickup truck into a wind tunnel and think that this thing is going to produce great airflow and dynamics.
• 7:23
  SPEAKER_00: You would want that nice Tesla.
• 7:25
  SPEAKER_00: Now I'm not a big Tesla fan, but you would want that nice pear shape, that little, you know, eye drop, teardrop shape for the wind to come over.
• 7:32
  SPEAKER_00: And that's exactly what we're trying to do with this brisket.
• 7:34
  SPEAKER_00: So we take that brisket, we season it up the way that you want personally.
• 7:38
  SPEAKER_00: I like salt, pepper, garlic, and then I always throw some kind of seasoning on there, uh, barbecue seasoning of some kind.
• 7:44
  SPEAKER_00: Maybe it's a meat church, maybe it's a meat church, I don't know what it's going to be, but some kind of brisket seasoning.
• 7:49
  SPEAKER_00: Once that brisket seasoning is on, I let that brisket sit for about uh 12 to 24 hours in the refrigerator unwrapped.
• 7:56
  SPEAKER_00: That way it dries it out.
• 7:57
  SPEAKER_00: Now, go ahead and turn that smoker on to 205 degrees, let it get nice and warm, and then take that nice ice cold brisket right out of your refrigerator, boom, throw it right into the smoker.
• 8:09
  SPEAKER_00: You want that brisket to be nice and cold.
• 8:11
  SPEAKER_00: Why do you want it to be nice and cold?
• 8:12
  SPEAKER_00: Because cold, the little molecules and receptors will pick up all that smoke and let it soak in and penetrate that meat a little bit more.
• 8:19
  SPEAKER_00: So throw your cold brisket into that hot smoker, close it, and let it sit for 12 hours.
• 8:25
  SPEAKER_00: Do not open, don't sneak a peek.
• 8:28
  SPEAKER_00: If you're looking, you're not cooking, just leave that thing closed for 12 hours.
• 8:38
  SPEAKER_00: Okay, 12 hours has passed.
• 8:40
  SPEAKER_00: Open it up, check the temperature for the first time.
• 8:42
  SPEAKER_00: Let's see where you're at.
• 8:44
  SPEAKER_00: This brisket I'm cooking was an 18-pound brisket.
• 8:47
  SPEAKER_00: I trimmed it down to about 15, and when I opened it up 12 hours later, I'm at about 150 degrees, something like that.
• 8:54
  SPEAKER_00: Now, people say, okay, you got to wrap this thing at 160 degrees.
• 8:58
  SPEAKER_00: Well, not necessarily true.
• 8:59
  SPEAKER_00: There's some things that you're looking for.
• 9:01
  SPEAKER_00: So go ahead and increase your temperature at that point.
• 9:03
  SPEAKER_00: Let's increase it up to about 230, something like that, right?
• 9:06
  SPEAKER_00: So you've increased it 225 to 230.
• 9:09
  SPEAKER_00: Now you're gonna let that thing sit.
• 9:11
  SPEAKER_00: Now you can start checking your temperatures about every hour.
• 9:14
  SPEAKER_00: What you're looking for before you wrap this brisket, you're looking for five criteria.
• 9:19
  SPEAKER_00: One, you want the brisket to have a nice bark on it.
• 9:23
  SPEAKER_00: It should be a deep red or maybe a blackish red, depending on what you put on it, but it should be a nice solid bark that you can touch and it won't flake off.
• 9:32
  SPEAKER_00: Second thing you're looking for is the fat.
• 9:35
  SPEAKER_00: I always cook mine fat cap up, and I use that fat as a barometer to tell me when the meat is ready to wrap.
• 9:43
  SPEAKER_00: And that is like this: if you touch that fat, your finger should go through it like hot butter.
• 9:48
  SPEAKER_00: If you touch that fat cap and it springs back to life at you, it's not ready yet.
• 9:54
  SPEAKER_00: The muscle and the fiber and the fat inside that meat is rendering at a slower rate than what the fat is on the outside, because the fat on the outside is closer to the heat.
• 10:04
  SPEAKER_00: So if your fat on the outside is still springy, your fat on the inside is still going to be tough.
• 10:10
  SPEAKER_00: Wait till the fat on the outside gets soft.
• 10:13
  SPEAKER_00: You can push your finger through it like hot butter.
• 10:15
  SPEAKER_00: It's kind of sticky on your finger, you know you're in business.
• 10:18
  SPEAKER_00: So, second thing you're looking for, third thing you're looking for is to make sure that the brisket has reduced in size by about 25 to 35 percent.
• 10:30
  SPEAKER_00: So that brisket that was 20 inches long, you now want to be down about 15 inches long.
• 10:35
  SPEAKER_00: That tells you those fibers inside have sucked up, they have rendered out.
• 10:39
  SPEAKER_00: That's what you're looking for there.
• 10:41
  SPEAKER_00: Oh, yeah.
• 10:41
  SPEAKER_00: And when that thing shrinks up, it also means that evaporation has happened.
• 10:45
  SPEAKER_00: So the water and the moisture that was in there is gone and it's replaced by all those nice little fat juices.
• 10:51
  SPEAKER_00: So the next thing you're looking for is color.
• 10:54
  SPEAKER_00: I mentioned it in the first step, but the next thing for you're gonna be looking for color.
• 10:58
  SPEAKER_00: You're looking to make sure that that color is what you want it to be.
• 11:01
  SPEAKER_00: You don't want it to be too light like it's undercooked, you don't want to be too dark like it's burnt.
• 11:04
  SPEAKER_00: Imagine looking at a cookie, right?
• 11:05
  SPEAKER_00: You've baked a cookie in the oven.
• 11:07
  SPEAKER_00: When it gets nice and dark around the bottom where it's touching the pan, but the top is still like on a you know soft brown.
• 11:13
  SPEAKER_00: That's not right.
• 11:14
  SPEAKER_00: You want that nice even color, and that's what you're looking for.
• 11:17
  SPEAKER_00: And then finally, the fifth thing is temperature.
• 11:20
  SPEAKER_00: Temperature.
• 11:21
  SPEAKER_00: You should be, by the time you've met these five criteria, somewhere between 165 degrees and 180 degrees.
• 11:27
  SPEAKER_00: When that occurs, rip that brisket out of the oven.
• 11:30
  SPEAKER_00: I use beef tallow, wagyu beef tallow.
• 11:33
  SPEAKER_00: I ordered it on Amazon.
• 11:34
  SPEAKER_00: Take that beef tallow, put a spoonful or two on top, let it run down, get my red butcher paper, I double wrap it, meaning that I put two pieces side by side, I wrap it kind of like a football, tuck it in, like you do a little package, maybe like you're swaddling a baby.
• 11:47
  SPEAKER_00: Wrap that thing up, stick it back in fat side up, let it continue to cook at that 230, 245 degrees.
• 11:53
  SPEAKER_00: You can increase the temperature now because you're adding a layer of insulation.
• 11:57
  SPEAKER_00: You can increase that temperature, let this thing cook out until you get to your final rest.
• 12:01
  SPEAKER_00: You want to pull that thing when you take the temperature in the flat.
• 12:05
  SPEAKER_00: The flat is the flat end, not the big pointy end, but the flat end.
• 12:11
  SPEAKER_00: And uh, you can take the temperature and the flat end.
• 12:13
  SPEAKER_00: When your temperature gets to about 205 degrees, 206 degrees, pull that bad boy out, let it sit on your counter until that internal temperature drops to about 170.
• 12:23
  SPEAKER_00: Now you're gonna go ahead and rest it.
• 12:25
  SPEAKER_00: It's important to rest this thing.
• 12:27
  SPEAKER_00: So when you rest it, I personally use a turkey roaster, I set it on the counter, I plug it in, it's not the water kind.
• 12:34
  SPEAKER_00: I turn that temperature to 150 degrees, I set my brisket in, I take any fat that might have come out or dripped out or leaked out, I pour it over the top of that brown uh butcher paper, put the top on, let it sit there.
• 12:45
  SPEAKER_00: It can sit there for 24 hours.
• 12:47
  SPEAKER_00: It doesn't matter, it's gonna continue just to render.
• 12:49
  SPEAKER_00: The longer you let it sit there, I wouldn't go much more than 24.
• 12:53
  SPEAKER_00: I'd really target between 12 and 18.
• 12:55
  SPEAKER_00: But that longer you let it sit there, that it's just gonna continue to cook out.
• 12:59
  SPEAKER_00: When you pull it out and you unwrap it, capture all those juices, set it on your cutting board, watch a video on how to cut this thing.
• 13:06
  SPEAKER_00: When you set it down, it should jiggle like a big fat bowl of jello.
• 13:11
  SPEAKER_00: Cut it up, make sure you're cutting across the grain, you're cutting it correctly, pour that juice on top, and enjoy with all of your favorite friends and family and people.
• 13:20
  SPEAKER_00: That's it.
• 13:22
  SPEAKER_00: So throwing a lot of information out when you check your brisket, make sure that it's nice and even from top to bottom.
• 13:30
  SPEAKER_00: You got a nice thick flat, you got a nice medium point, make sure your fat cap is consistent all the way across the back.
• 13:36
  SPEAKER_00: It's not skinned out.
• 13:37
  SPEAKER_00: You don't have four inches of fat on one side and half an inch on the other.
• 13:41
  SPEAKER_00: You want to be able to trim that brisket up so you got a nice quarter inch of fat all the way.
• 13:45
  SPEAKER_00: You want to make sure that it's flexible, that it can bend over.
• 13:48
  SPEAKER_00: Take that thing while it's in the cryo pack, bend it in half.
• 13:51
  SPEAKER_00: You want to make sure things are flexible.
• 13:53
  SPEAKER_00: You want to make sure the size is right.
• 13:54
  SPEAKER_00: Is it right big enough for your group?
• 13:56
  SPEAKER_00: Remember, you're gonna lose about a third of this in weight to cutting and to trimming, and then you're gonna lose about another third to evaporation.
• 14:03
  SPEAKER_00: So make sure you got the right size brisket.
• 14:05
  SPEAKER_00: And then does the price point work?
• 14:07
  SPEAKER_00: Because this is not a cheap piece of meat.
• 14:09
  SPEAKER_00: Take that thing home, trim it up, season it, throw it in the fridge, throw it into the 102 degree or 205 degree smoker, let it sit there for 12 hours.
• 14:18
  SPEAKER_00: Super simple.
• 14:19
  SPEAKER_00: Pull it out, continue to turn the heat up about 25-30 degrees until it gets to the right, meets the five criteria.
• 14:27
  SPEAKER_00: Make sure you got a nice bark, make sure it's solid, make sure your color is right, make sure it's shrunk down about 30-ish percent due to the evaporation.
• 14:35
  SPEAKER_00: Make sure your fat is nice and soft on the outside.
• 14:37
  SPEAKER_00: That way your fat on the inside is nice and soft, and check that temperature between 165, 180 degrees somewhere in there.
• 14:43
  SPEAKER_00: Wrap that thing up, throw a little bit tallow on it.
• 14:46
  SPEAKER_00: That's the secret.
• 14:47
  SPEAKER_00: Put it back in.
• 14:48
  SPEAKER_00: You can increase your heat a little bit, doesn't really matter.
• 14:50
  SPEAKER_00: This is meat, guys.
• 14:51
  SPEAKER_00: This is not science.
• 14:52
  SPEAKER_00: Bring that heat up a little bit and then uh let this thing cook out to about 205 degrees.
• 14:57
  SPEAKER_00: Pull it off, let it rest to 170, throw it into a heated cooler, or throw it into a turkey roaster on the oven, whatever.
• 15:05
  SPEAKER_00: Maintain that temperature minimum of two hours up to about 15 or so.
• 15:11
  SPEAKER_00: Serve that thing up with your friends, plan your day out.
• 15:14
  SPEAKER_00: You no longer have to stay up all night long, you no longer have to babysit this thing.
• 15:18
  SPEAKER_00: It's a piece of meat.
• 15:20
  SPEAKER_00: Slow, low heat success.
• 15:23
  SPEAKER_00: This has been a murders to music snapshot.