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A True Pork Butt Emergency
Here's the update... My daughter is fine. Doc says she probably has caught some virus and is probably just constipated. Got her some laxative and juice and she should be fine in a day or two. As for the butt, we actually left before I got a chance to read the responses. I chose to leave it... -
spare ribs I guess???
Looks like he trimmed them and cut them into sections. -
A True Pork Butt Emergency
I put a 7.4 lb pork butt on this morning about 430a. Right now, at 1150a, the temp is at 194F. My daughter has been complaining of some pain since yesterday--it was very mild yesterday, but she says its worse today. So we called the Dr and the Dr can see her at 1p, so we'll have to leave here... -
Yes, another newbie thread:Sorry
Whats with the applewood smoke injection? Isn't giving the meat a smoke flavor what the smoker is for? -
Masterbuilt smoker vent position?
I stumbled across this looking for some other info, but in reading some of the posts, it sounds like several people are talking past each other. Here are some of my experiences that may connect some seemingly unconnected points made. Its been my experience that the more the vent is open, the...- ptbrauch
- Post #33
- Forum: Electric Smokers
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3 Hour Brisket!?
Ok, so I was planning on doing some baby backs in my MES today. While heating things up, I went to the grocery store. They had packer cut briskets on sale and since I was already smoking, I got a small one that went 7.88 lbs. I probably trimmed off a lb of fat. I then put them all in the... -
Is carp crap?
Here's a video of them cleaning an asian carp and then smoking some and frying some. They said it was good in the video. -
I just saw Giada from the Foodnetwork...
That would depend on what else was mixed into the smoothie. If the pH was kept low enough, then from a food safety standpoint, then I wouldn't have any issues--especially if it were cooked. However, from a flavor stand point; a raw chicken (or even cooked for that matter) smoothie, I'd pass. ...- ptbrauch
- Post #52
- Forum: Food Safety
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I just saw Giada from the Foodnetwork...
Guys, you'll be fine if you marinate even known-to-be-tainted chicken with any other meat in a marinade of orange juice and adding lemon juice and/or lime juice makes it even that much better--their pH range is down closer to 2. The pH of orange juice ranges from 3 to 4. No pathogens can grow...- ptbrauch
- Post #35
- Forum: Food Safety
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Having trouble finding a brisket
You could always talk to the manager of your local grocery store and see if he can order one for you. -
Finishing Sauce for Brisket
In absence of bourbon, you might want to try some rum or something else. Vodka's appeal in many cocktails is because its relatively flavorless. Once you cook off the alcohol in vodka, there's not much flavor left.- ptbrauch
- Post #35
- Forum: Beef Sticky
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Holiday Smoke - Briskets w/QView
You can get their seasoning by itself in a shaker at the grocery store and if you're on your way to OH, you don't have to stop in S. IN for some Grippos, they're an OH company--based in Cincinnati. And if you like BBQ flavored chips, you definitely need to try Grippos. -
Another Brisket On The MES, Trying Higher Heat. Oh, And QView Too
I'm curious myself. I've done a couple that turned out pretty good. The one thing I've noticed though on the MES is that it seems like they finish a little quicker than you'd expect. But as long as I"m going by temp of the meat, I've had no issues. -
wood chip or pellet?
I use chips because they're readily available--especially in different different woods like pecan and apple. I've never seen pellets for sale anywhere. But I really like to do is take some hickory logs (but other types would work as well) that are about the size of your wrist and 6 - 8... -
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Quick Brisket Temp Question
I've got an MES and plan on slicing it. I was going to cook it at 225. -
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Quick Brisket Temp Question
I'm a newby when it comes to briskets and I'm getting ready to do my whole first packer. Do I want to insert the probe thermometer into the point or the flat? -
1st Brisket Worries
Unfortunately, no Qview this time. I'd say it turned out ok, not great, but ok. Its like its one half step over the line of being dry. I wouldn't say its too dry and on a bun with a little bit of sauce, you can hardly notice it. In hindsight, I wished I had put some liquid with it once I... -
1st Brisket Worries
190 after 6 hours. Now I wait. I'm not as worried since that's a little over an hour a lb. But I've still got my fingers crossed. It looks like brisket dinner at half time. Go Cats!
