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  1. tlhiv

    Cooling/Freezing Before Slicing

    About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp.  Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the...
  2. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    I like to trim as much surface fat as possible before applying my rub so that my finished brisket has essentially no fat in the finished bark.  I have concluded that there is plenty of fat and connective tissue within the brisket to keep it moist.  
  3. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    I've never eaten burnt ends nor smoked them (although I have read plenty on them).  To be honest, I'm not sure what part of the point I should dice up for the burnt ends. Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket.  
  4. Thanksgiving Brisket (Soup to Nuts)

    Thanksgiving Brisket (Soup to Nuts)

  5. tlhiv

    Thanksgiving Brisket (Soup to Nuts)

    Here is some Q-View from a brisket smoke that I did back in November.  It was even more delicious than it looks.
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  17. tlhiv

    Brisket in smoke for how long?

    I definitely smoke my liberally rubbed brisket until it reaches an internal temperature of 165°.  At that point, I liberally spritz (room temperature) apple juice and double wrap it in aluminum foil and continue until it reaches 195°.  If that's the only piece of meat that I have left to finish...
  18. tlhiv

    Fall of the Bone Spare Ribs

    DEFINITELY!!!
  19. tlhiv

    Question about Spare Ribs Fat/Gristle

    Thanks for the information.  After you telling me that it's cartilage, I realized that this is known as "rib tips" and that they should be removed if they are going to be considered "St. Louis Style".  For my next slab(s), I will make sure I remove them (if they're not already removed).  I'm not...
  20. tlhiv

    Question about Spare Ribs Fat/Gristle

    Hi folks.  After a pretty successful spare rib smoke this past weekend, I have a question about ribs in general.  I've not eaten many ribs in my life, so my inexperience is causing the question (I'm more of a butt and brisket guy). After smoking two slabs of spare ribs this weekend (and they...
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