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Oh, there are pics. ;)
Just as they went on at 8AM this morning. As mentioned they were on the small side, a lot of the flat went elsewhere I think on these, btu the prices were right.
About 3-4 hours in.
Separated the point at about the 8 hour point and put the flats back on to...
Happy to report that the first ever brisket was a success. After having read so much about the process it seemed like second nature - I pulled the point and even did burned ends which came out awesome as well.
I was a little unsure about when it was done - I didn't want to pull it early and...
Well, I must eat crow.
When I sparked up the pellet pooper this morning and went to retrieve the meat to rub it and get it ready, low and behold...they WERE briskets. THey were just packed in such a fashion that while still wrapped on the styrofoam tray they didn't look like it. But once...
Sounds like a plan, glad I can still get some smoke into them at least.
They're on the small side, a few pounds each...any idea on how many hours I should anticipate?
And what should I be looking at for a finish temp assuming I want to get them into super tender pulling territory? I'm seeing...
I got all excited when my wife messaged me yesterday and said she'd found some nice briskets for what seemed like a song. I should have known it seemed too good to be true given the price.
So, she picked up two. She saw "Brisket" on the label, but when she got them home and I looked at...
Thanks all - I ended up panning once it hit 160 but didn't cover it initially as I sometimes do...this seemed to help a lot with the bark formation (on the top at least). I did eventually foil it later (as the stall was taking forever on this particular butt it seemed) and it maintained the...
I've been following Meowey's cooking method (smoke on grill to 160, place in foil pan and cover until 205) for my butts for a year or so now with generally good results, but I have noticed that panning and foiling the butt at 160 results in very little bark, but does result in perfectly tender...
Advice appreciated, no problem. I relied on the LS's built in temp probe to reach what was indeed 205 indicated IT. It's possible it reads a little high.
I shredded by hand and didn't go out of my way to get it into particularly small parts, so that might have had something to do with it as...
Will be interested to hear what he says, but I suspect it's something along the lines of a biased used car dealer who's partial to one manufacturer (Say, Ford) and downplays all the other GM and Chrysler vehicles he has sitting on the lot just because it's not his "personal choice" in brands...
Not sure what was said, but my experience has been nothing but stellar so far. Coupled with a 5 year warranty and the fact that they're made on this side of the pond instead of somewhere in China (like much of the competition), I'm even more pleased.
I'm sure you can find a "dealer" that will...
The Louisiana Grill lineup all come with waterproof covers if I'm not mistaken – mine did, and I've had no problems with water despite several torrential downpours and extended periods of rain since I purchased it. Bringing mine inside is simply not a realistic option so this was an essential...
Fell into a meat coma at diner time and never got back with the rest of the pics.
And about 1/3 of the butts yield.
The butt when it finished. Took about 10 hours all in, it was ready early, but I let it rest for an hour while the fatty finished.
For those who say you can't get a good...