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Recent content by titus0327
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I sous vide my corned beef points at 180* for 10 hrs and love the texture I get from that time and temp combo.
So…. Question(s):
1. Can I sous vide my bbq brisket points at the same time/temp, and expect the same texture? Or does the corning process have something to do with that?
2...
Help. I’ve got 50 people coming over shortly. Butts went on at 12am. Pit was at 230* at 12:30am. I went to bed. Woke up at 730am, pit was out and at 110*. Butts were temping at 100*. I have no idea how long the pit was out for. It is a BGE, so it does hold temps well. Fired it back up and was...
Hoping you guys can help me out with some numbers.... I'm smoking some butts for a friends stag. But not sure if I'm estimating my quantities needed.
Along with the pulled pork we'll have mac and cheese and slaw, so pulled pork will be the only meat.
I'm planning on feeding ~100 hungry guys...
I've got a couple questions.....the last few cooks I've done I've had issues with my temps, and I'm not exactly sure why.
I have an XL BGE and I use a Flame Boss and I'm usually setting my goal temp at 225*. The egg will roll along great for a couple hours at 225* and then for seemingly no...
First off, Im not sure if this is the right forum for this thread.... if not, my apologies.
Anywho, I just smoked my first brisket (they've always intimidated me before... was hesitant to put in all that work and not have it turn out great... but I just bought Aaron Franklin's book, and I felt...