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#1036 |
Shit
Join Date: Jun 2008
Casino cash: $10039067
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Posts: 55,715
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#1037 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1038 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $1798962
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Wow looks like you aced your first smoke in the new Masterbuilt.
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Mind you own damn business |
Posts: 79,722
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#1039 |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2138313647
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Damn that looks good, well done. I took the easy way out tonight and gave the smoker a rest. Nine 3/4 pounds monsters and some tasty Mountain Man Scottish Ales from the Front Brew company, up in your old stomping grounds. ![]()
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Adventure is dangerous....but monotony can kill you. |
Posts: 69,960
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#1040 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $631900
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It was pretty fun. Our son loves the water. I have to hold him up in his float toy but he kicks the entire time like he’s swimming.
Dad got to stay in 4 hours with his friend and have a nice 6 pack of beers. Life is good. Quote:
Shit, haven’t had that. Looks good. I’ll be back in zootown in August. Any chance you’ll be that way?
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2024 Royals game thread record 3-0 |
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Posts: 46,016
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#1041 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1024734
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Posts: 57,549
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#1042 | |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2138313647
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Quote:
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Adventure is dangerous....but monotony can kill you. |
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Posts: 69,960
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#1043 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $1798962
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l used mine for 10 years. Had money for a bigger/better one with more bells and whistles but it just gets the job done. No matter the meat. It’s a great workhorse smoker.
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Posts: 79,722
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#1044 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $2615380
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. #J24 #Kameltoe Is A Joke Of A VPOTUS and POTUS Candidate #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #TheFBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID |
Posts: 118,129
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#1045 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
Casino cash: $2728880
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No one is doing bologna?
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****Official TFWdemB Trivia Commisioner**** |
Posts: 70,177
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#1046 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $998244
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Just put on some back ribs I got on sale this morning. Going to try the Amazing Ribs smoked mac and cheese recipe to go with them.
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Posts: 34,766
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#1047 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $631900
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Probably discussed in here but point me to the info. Gonna try to do brisket for father’s day. It’s my dad’s favorite. I know nothing about buying the cut or smoking it. I know I have a good chance to **** it up. Give me the goods to hopefully make it great!
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#1048 | |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Quote:
1. Only buy a packers. 2. Allow at least a couple hours to let the brisket sit tightly wrapped in a cooler after cooking. 3. Don't trim too much off it Oh and don't pull it too early. Need to let it cook long enough for all that fat to render. Last edited by BryanBusby; 06-09-2018 at 10:11 AM.. |
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Posts: 22,258
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#1049 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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What are you Smoking/Grilling/BBQ'ing this weekend?
Quote:
I’ve become a huge fan of the Dalmatian rub for brisket. Equal parts salt and coarse black pepper and that’s it. It’s the simplicity that makes it so good. The flavor of the meat really shines here. Don’t get discouraged by the stall. It happens with low and slow cooking with big slabs of meat. Just be patient, and you’ll be rewarded. Don’t over-smoke. The meat can’t take any more smoke on after about 4 hours, so just keep your heat steady after that. Like BB said, when you hit target temp, wrap in foil, wrap in towels, and pop in a cooler for a couple hours. To get your bark back, you can go back on the smoker unwrapped or on the grill for a bit. And use a thermometer. There is no better way to know what your meat is doing than a probe thermometer. For me, I like to separate the flat and the point at the beginning and smoke separately. That way I can pull the flat when it’s ready and keep on chugging for burnt ends on the point. |
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Posts: 35,253
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#1050 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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If your probe goes through the thickest part of the flat like warm butter, you're likely ready to pull.
The reason brisket is so daunting to a novice is because they panic and do stupid shit. Don't panic and you'll be ok. |
Posts: 22,258
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