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splitting a brisket in half before smoking
Bob, I'll try your cut method I have lot's of room but others don't. I need to try it before I can endorse it. But it does look like a good way of doing a briskit. That is, if you don't want burnt ends. I love my burnt end. -
splitting a brisket in half before smoking
Bill This is where you and I might have a problem. I have done it both ways (cook brisket that is.) Even though I think that a whole packer give the best results, you can seprate it into it's parts and cook it. But if you already have a point or flat DO NOT cut it down any more. It will dry... -
corned beef.........
Corned Beef smoked is great, with the right spices on it you can even make something like your own Pastrami. Make sure that you cook it all the way thru, at 160 to 165 foil it the take it to 190. It will not taste like normal corned beef or a regular brisket but they are still great. Any rub... -
My 3-2-1 Success!
Nice Ribs! As the others said bring the heat up and you'll do fine. With larger cuts of meat if you take to long it will start to dry up on you and that is not what you want. However, unless you know what you are doing never (repeat never) smoke above the 245 to 260 range. This will make a... -
how can I see if my brisket's done?
While fork method is true, a good rule to follow is to cook open until 160, foil to 190 then wrap in the wifes best guest towels and put into a empty cooler for on to two hours. this help break down the fibers and drive up the hunger pains. The wife will hate you but whats new. So except for... -
First Brisket
If you want to hear somebody rant about mustard PM willkat98. Some people love to use it as a base others hate it. I find that it leaves a off taste in the bark, so I stay away from it. Once I rise the meat, I dry it and let it sit for about 30 mins on a cooling rack. Then I will put a rub... -
First Brisket
Gary, Glad that you have passed on the fat down method, I've done 75 to 100 briskets and I will never (unless somebody proves other wise) do another fat cap up. The fat cap does too good a job protecting the meat from temp variations that we should not teach it any other way. I also like a... -
The Worst BBQ I make is the Best you ever Ate
Sorry, about the bold statement but after looking at all the "others" on the board that I already had known for a few years I needed to let them know that it was me. After a short while you will understand that I am quite funny. BTW we all met as extras on Friends. -
The Worst BBQ I make is the Best you ever Ate
Never worry about Hijacking a post of mine. Infact I just may do it to myself once of twice. Bill you seen any more fat Hooter Girls? -
The Worst BBQ I make is the Best you ever Ate
Gary, So your here, glad to know were you are. Have not seen you around started to get worried. How is the wife and kids and kids and kids? :oops: Next time in CA I need to stop and eat dinner with you and you bunch. Jim -
The Worst BBQ I make is the Best you ever Ate
At least that is what the shirt said. I've beed smoking for close to 20 years now or 2 I never know which lie to tell. I do know that from what I have read so far you have a very nice site. I know some of you very well others I may meet at some point. I live in VA own a few smokers and try...
